A Bay Area Creamery Gives Kamala Harris Its Highest Honor: An Ice Cream Flavor
New Series ‘Dishes of the Diaspora’ Spotlights African Food and Culture in the Bay Area
San Francisco Expands Indoor Dining — and (Outdoor) Bar Reopening Will Follow
A Bay Area Staycation — Where to Eat in Pescadero and How to Picnic Waste Free
Brandon Jew and Lonely Mountain Farm Walk You Through Shelling Beans
San Francisco Restaurants Grapple with Opening for Indoor Dining
Despite the Pandemic, These Independent Bay Area Food Producers Are Thriving
The Online Grocery Marketplace is Booming in the Bay Area. Here’s Why
Ferry Building Reopens After Partial Closure
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The East Bay’s \u003ca href=\"https://koolficreamery.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Koolfi Creamery’s\u003c/a> aims to do just that with its new flavor, Kamala Blossom.\u003c/p>\n\u003cp>Priti Rama Narayanan, the company’s co-founder and chief ice cream engineer, clearly remembers the day the Supreme Court struck down the Defense of Marriage Act in 2013. It was the day she proposed to her wife. She also remembers how then-California Attorney General Kamala Harris performed the first federally recognized gay wedding in her home state.\u003c/p>\n\u003cp>“We felt validated in some way,” Narayanan says.\u003c/p>\n\u003cp>She and her wife, Madhuri Anji, who is Indo-German, co-founded Koolfi Creamery in 2018, drawing from their own mixed-South Indian roots to create a uniquely Bay Area ice cream company. Their latest flavor, Kamala Blossom, is a tribute to the vice president-elect in the form of a delicious, pink lotus seed-rose flavor.\u003c/p>\n\u003cp>“It's been a really difficult four years,” Narayanan says. “But that shouldn't take away from our ability or our desire to celebrate this historic inauguration of Kamala Harris as the first of so many things: first woman, first Indian American and first Black woman.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The flavor has deep roots. Narayanan recalls that her father, who grew up in a village in southern India, told her about how he used to go swimming in a pond to find and munch on lotus seeds. As a child in Mumbai, Narayanan grew up eating them in popped form, like popcorn. She had always wanted to use them in an ice cream flavor, but struggled to figure out exactly how to showcase the “slightly nutmeg-y” taste.\u003c/p>\n\u003cfigure id=\"attachment_139741\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139741\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">'She's my primary taste-tester,' says Koolfi Creamery co-founder Priti Rama Narayanan (left) of her wife Madhuri Anji (right). \u003ccite>(Courtesy of Priti Rama Narayanan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After Joe Biden picked Harris as his VP, the choice was clear. The name Kamala, which means ‘pink lotus’ in Sanskrit, prompted Narayanan to experiment with rose water and come up with the flavor. “Her name was the seed for making this ice cream,” she says.\u003c/p>\n\u003cp>The Kamala Blossom flavor has been available since the beginning of December and can be \u003ca href=\"https://koolficreamery.com/orderonline/\" target=\"_blank\" rel=\"noopener noreferrer\">found online\u003c/a> and in \u003ca href=\"https://koolficreamery.com/find-us/\" target=\"_blank\" rel=\"noopener noreferrer\">select markets and cafes\u003c/a>.\u003c/p>\n\u003cp>“It’s been extremely popular, and is the most popular flavor to date,” Narayanan says. After selling out of the first batch, she and Anji made another. “I think the flavor is very quintessentially a Desi flavor,” she adds, noting that it’s mild and sweet.\u003c/p>\n\u003cp>“All the flavors we make are like a two-tone silk sari,” Narayanan says, “with a first flavor that hits your palate and another flavor that follows it.” She’s considering making Kamala Blossom a permanent fixture of her brand.\u003c/p>\n\u003cfigure id=\"attachment_139740\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139740\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-1536x1152.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-2048x1536.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">'An homage to the strength, ambition and feminine power of our first Madam Vice President, we are thrilled to introduce Kamala Blossom,' wrote \u003ca href=\"https://www.instagram.com/p/CImiKiDhLeD/\" target=\"_blank\" rel=\"noopener noreferrer\">Koolfi Creamery\u003c/a> in an Instagram post introducing the new flavor. \u003ccite>(Courtesy of Priti Rama Narayanan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Narayanan’s venture into ice cream came in part as a result of an unexpected accident. One evening, in 2014, she and Anji were walking in San Francisco after a performance by comedian \u003ca href=\"http://www.harikondabolu.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Hari Kondabolu\u003c/a> when they were hit by a bus.\u003c/p>\n\u003cp>“They took us to the E.R. at SF General, and the nurses were so funny, saying, ‘We can’t say anyone threw you under the bus anymore,’” says Narayanan. The incident was traumatic, but it gave her a break for the first time in a long while, allowing her the space and time to think about what she really wanted to do. “I should be doing something I like,” she thought at the time. And for her, the thing that kept popping up was Koolfi. “Why not take all the flavors that we grew up with and incorporate that into a fusion version of flavors?”\u003c/p>\n\u003cp>In 2018, the partners started Koolfi Creamery. And while it’s not a traditional Indian koolfi made of milk boiled down with spices, Koolfi Creamery uses a French custard base combined with unique flavors like \u003ca href=\"https://koolficreamery.com/flavors/\" target=\"_blank\" rel=\"noopener noreferrer\">Bombay butterscotch and jackfruit pudding\u003c/a>.\u003c/p>\n\u003cp>Narayanan sees her own Bay Area story as woven into that of VP-elect Harris. “I’m really proud of Kamala and particularly her mom, Shyamala [Gopalan Harris], for stepping out of the norm to be in this relationship,” she says, referring to her marriage to Harris’ father, Jamaican-born economist Donald Harris.\u003c/p>\n\u003cp>She sees acts of courage in relationships as a benefit to society. The act of “being who you are and being comfortable with that,” Narayanan says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Anji echoes this sentiment: “To see someone who is biracial and of Indian heritage, like me, so visibly support gay marriage truly mattered to me, and I think someone who stands for equality and fairness is much needed in D.C. right now.”\u003c/p>\n\n","blocks":[],"excerpt":"The co-founders of Koolfi Creamery say they resonate with Harris’ mixed-Indian heritage and support of gay marriage—including their own. ","status":"publish","parent":0,"modified":1621382567,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":868},"headData":{"title":"A Bay Area Creamery Gives Kamala Harris Its Highest Honor: An Ice Cream Flavor | KQED","description":"The co-founders of Koolfi Creamery say they resonate with Harris’ mixed-Indian heritage and support of gay marriage—including their own. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139737 https://ww2.kqed.org/bayareabites/?p=139737","disqusUrl":"https://ww2.kqed.org/bayareabites/2021/01/19/a-bay-area-creamery-gives-kamala-harris-its-highest-honor-an-ice-cream-flavor/","disqusTitle":"A Bay Area Creamery Gives Kamala Harris Its Highest Honor: An Ice Cream Flavor","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139737/a-bay-area-creamery-gives-kamala-harris-its-highest-honor-an-ice-cream-flavor","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the never-ending news cycle, it can be tricky to remember to savor a moment—or a historical milestone—as it happens. The East Bay’s \u003ca href=\"https://koolficreamery.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Koolfi Creamery’s\u003c/a> aims to do just that with its new flavor, Kamala Blossom.\u003c/p>\n\u003cp>Priti Rama Narayanan, the company’s co-founder and chief ice cream engineer, clearly remembers the day the Supreme Court struck down the Defense of Marriage Act in 2013. It was the day she proposed to her wife. She also remembers how then-California Attorney General Kamala Harris performed the first federally recognized gay wedding in her home state.\u003c/p>\n\u003cp>“We felt validated in some way,” Narayanan says.\u003c/p>\n\u003cp>She and her wife, Madhuri Anji, who is Indo-German, co-founded Koolfi Creamery in 2018, drawing from their own mixed-South Indian roots to create a uniquely Bay Area ice cream company. Their latest flavor, Kamala Blossom, is a tribute to the vice president-elect in the form of a delicious, pink lotus seed-rose flavor.\u003c/p>\n\u003cp>“It's been a really difficult four years,” Narayanan says. “But that shouldn't take away from our ability or our desire to celebrate this historic inauguration of Kamala Harris as the first of so many things: first woman, first Indian American and first Black woman.”\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 flavor has deep roots. Narayanan recalls that her father, who grew up in a village in southern India, told her about how he used to go swimming in a pond to find and munch on lotus seeds. As a child in Mumbai, Narayanan grew up eating them in popped form, like popcorn. She had always wanted to use them in an ice cream flavor, but struggled to figure out exactly how to showcase the “slightly nutmeg-y” taste.\u003c/p>\n\u003cfigure id=\"attachment_139741\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139741\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20180909_101417_065.jpg 1080w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">'She's my primary taste-tester,' says Koolfi Creamery co-founder Priti Rama Narayanan (left) of her wife Madhuri Anji (right). \u003ccite>(Courtesy of Priti Rama Narayanan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After Joe Biden picked Harris as his VP, the choice was clear. The name Kamala, which means ‘pink lotus’ in Sanskrit, prompted Narayanan to experiment with rose water and come up with the flavor. “Her name was the seed for making this ice cream,” she says.\u003c/p>\n\u003cp>The Kamala Blossom flavor has been available since the beginning of December and can be \u003ca href=\"https://koolficreamery.com/orderonline/\" target=\"_blank\" rel=\"noopener noreferrer\">found online\u003c/a> and in \u003ca href=\"https://koolficreamery.com/find-us/\" target=\"_blank\" rel=\"noopener noreferrer\">select markets and cafes\u003c/a>.\u003c/p>\n\u003cp>“It’s been extremely popular, and is the most popular flavor to date,” Narayanan says. After selling out of the first batch, she and Anji made another. “I think the flavor is very quintessentially a Desi flavor,” she adds, noting that it’s mild and sweet.\u003c/p>\n\u003cp>“All the flavors we make are like a two-tone silk sari,” Narayanan says, “with a first flavor that hits your palate and another flavor that follows it.” She’s considering making Kamala Blossom a permanent fixture of her brand.\u003c/p>\n\u003cfigure id=\"attachment_139740\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139740\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-1536x1152.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-2048x1536.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/01/IMG_20201207_165707408_PORTRAIT-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">'An homage to the strength, ambition and feminine power of our first Madam Vice President, we are thrilled to introduce Kamala Blossom,' wrote \u003ca href=\"https://www.instagram.com/p/CImiKiDhLeD/\" target=\"_blank\" rel=\"noopener noreferrer\">Koolfi Creamery\u003c/a> in an Instagram post introducing the new flavor. \u003ccite>(Courtesy of Priti Rama Narayanan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Narayanan’s venture into ice cream came in part as a result of an unexpected accident. One evening, in 2014, she and Anji were walking in San Francisco after a performance by comedian \u003ca href=\"http://www.harikondabolu.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Hari Kondabolu\u003c/a> when they were hit by a bus.\u003c/p>\n\u003cp>“They took us to the E.R. at SF General, and the nurses were so funny, saying, ‘We can’t say anyone threw you under the bus anymore,’” says Narayanan. The incident was traumatic, but it gave her a break for the first time in a long while, allowing her the space and time to think about what she really wanted to do. “I should be doing something I like,” she thought at the time. And for her, the thing that kept popping up was Koolfi. “Why not take all the flavors that we grew up with and incorporate that into a fusion version of flavors?”\u003c/p>\n\u003cp>In 2018, the partners started Koolfi Creamery. And while it’s not a traditional Indian koolfi made of milk boiled down with spices, Koolfi Creamery uses a French custard base combined with unique flavors like \u003ca href=\"https://koolficreamery.com/flavors/\" target=\"_blank\" rel=\"noopener noreferrer\">Bombay butterscotch and jackfruit pudding\u003c/a>.\u003c/p>\n\u003cp>Narayanan sees her own Bay Area story as woven into that of VP-elect Harris. “I’m really proud of Kamala and particularly her mom, Shyamala [Gopalan Harris], for stepping out of the norm to be in this relationship,” she says, referring to her marriage to Harris’ father, Jamaican-born economist Donald Harris.\u003c/p>\n\u003cp>She sees acts of courage in relationships as a benefit to society. The act of “being who you are and being comfortable with that,” Narayanan says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Anji echoes this sentiment: “To see someone who is biracial and of Indian heritage, like me, so visibly support gay marriage truly mattered to me, and I think someone who stands for equality and fairness is much needed in D.C. right now.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139737/a-bay-area-creamery-gives-kamala-harris-its-highest-honor-an-ice-cream-flavor","authors":["11626"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_17082","bayareabites_1875"],"tags":["bayareabites_16575","bayareabites_312","bayareabites_17069","bayareabites_17068"],"featImg":"bayareabites_139739","label":"bayareabites"},"bayareabites_139725":{"type":"posts","id":"bayareabites_139725","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139725","score":null,"sort":[1610736321000]},"guestAuthors":[],"slug":"new-series-dishes-of-the-diaspora-spotlights-african-food-and-culture-in-the-bay-area","title":"New Series ‘Dishes of the Diaspora’ Spotlights African Food and Culture in the Bay Area","publishDate":1610736321,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>https://youtu.be/VhjASkWot7k\u003c/p>\n\u003cp>Senegalese akara, South African bunny chow, Nigerian jollof rice — these are just a few of the flavorful dishes African immigrant chefs regularly share with their Bay Area neighbors. Each dish tells a story of ancestry, migration, and memory, and the tastes and aromas keep chefs and diners connected to home, even when they’re far away.\u003c/p>\n\u003cp>Dishes of the Diaspora, a new KQED web series premiering in February, tells their stories. In each episode, African restaurant owners from around the Bay invite viewers into the kitchen to share personal experiences, signature dishes, and fresh takes on comfort food. The series also provides a front-row seat to the unprecedented hardships for restaurants brought on by the pandemic. Running a restaurant in the most expensive region in the country is a feat in itself, and it can be doubly challenging for immigrants navigating a new culture and unfamiliar systems.\u003c/p>\n\u003cp>In the Dishes of the Diaspora premiere, we meet Oumar Diouf, chef/owner of The Damel, a restaurant and food truck in Oakland’s Uptown neighborhood. After learning to cook to help his mother as a child in Senegal, Diouf’s journey to Brazil inspired a mission to share his cross-cultural flavors with the world. Now he cooks up a mix of Senegalese, Argentinian, and Brazilian street food, opening a window into the history of these cultures with every plate.\u003c/p>\n\u003cp>Dishes of the Diaspora premieres Wednesday, Feb. 3 on \u003ca href=\"http://www.kqed.org/dishesofthediaspora\">www.kqed.org/dishesofthediaspora\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1621382588,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":252},"headData":{"title":"New Series ‘Dishes of the Diaspora’ Spotlights African Food and Culture in the Bay Area | KQED","description":"African restaurant owners from around the Bay invite us into their kitchens to share personal experiences and signature dishes.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139725 https://ww2.kqed.org/bayareabites/?p=139725","disqusUrl":"https://ww2.kqed.org/bayareabites/2021/01/15/new-series-dishes-of-the-diaspora-spotlights-african-food-and-culture-in-the-bay-area/","disqusTitle":"New Series ‘Dishes of the Diaspora’ Spotlights African Food and Culture in the Bay Area","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139725/new-series-dishes-of-the-diaspora-spotlights-african-food-and-culture-in-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/VhjASkWot7k'\n title='//www.youtube.com/embed/VhjASkWot7k'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Senegalese akara, South African bunny chow, Nigerian jollof rice — these are just a few of the flavorful dishes African immigrant chefs regularly share with their Bay Area neighbors. Each dish tells a story of ancestry, migration, and memory, and the tastes and aromas keep chefs and diners connected to home, even when they’re far away.\u003c/p>\n\u003cp>Dishes of the Diaspora, a new KQED web series premiering in February, tells their stories. In each episode, African restaurant owners from around the Bay invite viewers into the kitchen to share personal experiences, signature dishes, and fresh takes on comfort food. The series also provides a front-row seat to the unprecedented hardships for restaurants brought on by the pandemic. Running a restaurant in the most expensive region in the country is a feat in itself, and it can be doubly challenging for immigrants navigating a new culture and unfamiliar systems.\u003c/p>\n\u003cp>In the Dishes of the Diaspora premiere, we meet Oumar Diouf, chef/owner of The Damel, a restaurant and food truck in Oakland’s Uptown neighborhood. After learning to cook to help his mother as a child in Senegal, Diouf’s journey to Brazil inspired a mission to share his cross-cultural flavors with the world. Now he cooks up a mix of Senegalese, Argentinian, and Brazilian street food, opening a window into the history of these cultures with every plate.\u003c/p>\n\u003cp>Dishes of the Diaspora premieres Wednesday, Feb. 3 on \u003ca href=\"http://www.kqed.org/dishesofthediaspora\">www.kqed.org/dishesofthediaspora\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139725/new-series-dishes-of-the-diaspora-spotlights-african-food-and-culture-in-the-bay-area","authors":["11677"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_63","bayareabites_17082","bayareabites_10028","bayareabites_1875","bayareabites_366"],"tags":["bayareabites_17067","bayareabites_14744","bayareabites_17065","bayareabites_14757","bayareabites_92","bayareabites_14745"],"featImg":"bayareabites_139728","label":"bayareabites"},"bayareabites_139329":{"type":"posts","id":"bayareabites_139329","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139329","score":null,"sort":[1603226174000]},"guestAuthors":[],"slug":"san-francisco-indoor-dining-expands-and-includes-bars","title":"San Francisco Expands Indoor Dining — and (Outdoor) Bar Reopening Will Follow","publishDate":1603226174,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">San Francisco is expanding its reopening project with the \u003c/span>\u003ca href=\"https://sfmayor.org/article/san-francisco-continues-reopening-expanded-business-operations-and-activities\">\u003cspan style=\"font-weight: 400\">announcement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> that the city and county has been designated in the yellow tier by California’s COVID-19 indicators. With the change in tier level, Indoor dining capacity will expand from 25% to 50% capacity for up to 200 guests. Outdoor drinking establishments will now also be allowed to serve beverages without food at this capacity starting some time in November. This marks the first occasion that bars are allowed to open and operate since the pandemic. A two hour limit will be enforced on patrons at eating and drinking establishments and televisions and other live entertainment are not allowed at this time. Restaurants and patrons are also expected to follow other safety measures including wearing protective equipment, leaving information for contact tracing, and for servers in particular, de-escalating with customers who do not obey these guidelines. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Although this is very good news, we want to emphasize that this movement toward further reopening can only continue if our community continues to adhere to the guidance given by the city and state to reduce transmission,” wrote Amy Cleary of the Golden Gate Restaurant Association via email. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We know that indoor dining is still not for everyone, be it diners or restaurants,\" Cleary continued. \"But as we move into our winter season, this is another critical step in the reopening process that provides real hope for survival for our San Francisco restaurant community.”\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"The county’s yellow-tier designation brings increased capacity at restaurants and bars.","status":"publish","parent":0,"modified":1621631984,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":250},"headData":{"title":"San Francisco Expands Indoor Dining — and (Outdoor) Bar Reopening Will Follow | KQED","description":"The county’s yellow-tier designation brings increased capacity at restaurants and bars.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139329 https://ww2.kqed.org/bayareabites/?p=139329","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/20/san-francisco-indoor-dining-expands-and-includes-bars/","disqusTitle":"San Francisco Expands Indoor Dining — and (Outdoor) Bar Reopening Will Follow","path":"/bayareabites/139329/san-francisco-indoor-dining-expands-and-includes-bars","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">San Francisco is expanding its reopening project with the \u003c/span>\u003ca href=\"https://sfmayor.org/article/san-francisco-continues-reopening-expanded-business-operations-and-activities\">\u003cspan style=\"font-weight: 400\">announcement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> that the city and county has been designated in the yellow tier by California’s COVID-19 indicators. With the change in tier level, Indoor dining capacity will expand from 25% to 50% capacity for up to 200 guests. Outdoor drinking establishments will now also be allowed to serve beverages without food at this capacity starting some time in November. This marks the first occasion that bars are allowed to open and operate since the pandemic. A two hour limit will be enforced on patrons at eating and drinking establishments and televisions and other live entertainment are not allowed at this time. Restaurants and patrons are also expected to follow other safety measures including wearing protective equipment, leaving information for contact tracing, and for servers in particular, de-escalating with customers who do not obey these guidelines. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Although this is very good news, we want to emphasize that this movement toward further reopening can only continue if our community continues to adhere to the guidance given by the city and state to reduce transmission,” wrote Amy Cleary of the Golden Gate Restaurant Association via email. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We know that indoor dining is still not for everyone, be it diners or restaurants,\" Cleary continued. \"But as we move into our winter season, this is another critical step in the reopening process that provides real hope for survival for our San Francisco restaurant community.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139329/san-francisco-indoor-dining-expands-and-includes-bars","authors":["11625"],"categories":["bayareabites_109","bayareabites_17082","bayareabites_10028","bayareabites_1875","bayareabites_2035"],"tags":["bayareabites_772","bayareabites_17001","bayareabites_17000","bayareabites_16549","bayareabites_16557","bayareabites_16601","bayareabites_16749","bayareabites_16860","bayareabites_92"],"featImg":"bayareabites_139330","label":"bayareabites"},"bayareabites_139311":{"type":"posts","id":"bayareabites_139311","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139311","score":null,"sort":[1603137020000]},"guestAuthors":[],"slug":"a-bay-area-staycation-where-to-eat-in-pescadero-and-how-to-picnic-waste-free","title":"A Bay Area Staycation — Where to Eat in Pescadero and How to Picnic Waste Free","publishDate":1603137020,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Back in the day, Pescadero — a small coastal town about a half-an-hour drive South of Half Moon Bay on Highway 1 — was a fishing village. It’s since evolved into more of a farming and ranching community with a one-block main street and has become a popular weekend tourist destination in close proximity to beaches and state parks. It’s also a locale known for artichoke soup, artichoke bread and goat cheese.\u003c/p>\n\u003cp>My own family history with the area dates back to before I was born. After my hippie mom moved out West from the East Coast in the early 70s, she would drive her VW van along the windy Highway 84, just over the hill from Palo Alto to reach the coast with her younger sister, a student at Stanford at the time. In a tragic accident in 1973, my aunt drowned when the raft she and her boyfriend were in capsized as they went from the Pescadero Creek to the ocean.\u003c/p>\n\u003cfigure id=\"attachment_139316\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139316\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0054-800x450.jpg\" alt=\"A view of Duarte's Tavern on Stage Road in Pescadero. \" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0054-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0054-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0054-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0054-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0054-1536x864.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0054-2048x1152.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0054-1920x1080.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A view of Duarte's Tavern on Stage Road in Pescadero. \u003ccite>(Lakshmi Sarah/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After this and the loss of my grandmother, my mother sold her VW van for a backpack and a ticket to India where she met my father. Fast-forward to the 80s and ever since I was little, we’ve been coming to Pescadero to mark any sort of transition or visitor — a birth, a death, or an out-of-town-guest. Depending on the weather, we’ll bring our food to the beach or beach first then food.\u003c/p>\n\u003cp>Pescadero and the nearby beaches have always been our go-to staycation — a change of pace and a breath of fresh air. In case you are in need of an adventure that supports local businesses, and is also delicious, allow me to help guide you through what to eat in Pescadero.\u003c/p>\n\u003cfigure id=\"attachment_139313\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139313\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0046-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0046-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0046-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0046-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0046-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0046-1152x1536.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0046-1536x2048.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0046-scaled.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Sunshine shop in Pescadero sells gluten-free and processed sugar-free items you'd normally find at a farmer's market. \u003ccite>(Lakshmi Sarah/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>Start with coffee and artichokes\u003c/h2>\n\u003cp>Upon arrival into town or turning on to Stage Road, a snack is likely in order while you decide what to bring with you to the beach. Grab a coffee from \u003ca href=\"https://www.facebook.com/downtownlocal\" target=\"_blank\" rel=\"noopener noreferrer\">The Downtown Local\u003c/a> and walk over to the \u003ca href=\"http://www.normsmarket.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Arcangeli's Grocery\u003c/a> for a loaf of fresh baked artichoke garlic bread (it’s ok to have a bite immediately if it happens to still be warm in the bag). While here, you could opt for a sandwich from the counter in the back to bring to the beach with you, or choose some items for a picnic from The Sunshine.\u003c/p>\n\u003ch2>Pick up picnic supplies\u003c/h2>\n\u003cp>\u003ca href=\"https://thesunshinepescadero.love/\" target=\"_blank\" rel=\"noopener noreferrer\">The Sunshine\u003c/a> is Pescadero’s most recent food addition, though nearly a year old. The small grocery store, founded by Nicole Sillapere and her husband, features gluten-free and processed sugar-free items selling mostly local, plastic free products one might find at a farmer’s market. “I’m very interested in exploring how businesses can be healing entities instead of destructive,” said Sillapere. “My goal is to be a regenerative business and find ways we are contributing to the wellness of a community and environment,” she added.\u003c/p>\n\u003cp>They also have picnic baskets for rent (with a deposit) and Sillapere says they can provide ice packs and will also dispose of the waste brought back. “We have local pigs we bring the scraps to,” she said. They have additional plans for ramen and pizza in the near future as well.\u003c/p>\n\u003cfigure id=\"attachment_139318\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139318\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/1920_Nicole_Picnic_Basket-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/1920_Nicole_Picnic_Basket-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/1920_Nicole_Picnic_Basket-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/1920_Nicole_Picnic_Basket-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/1920_Nicole_Picnic_Basket-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/1920_Nicole_Picnic_Basket-1536x864.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/1920_Nicole_Picnic_Basket-2048x1152.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/1920_Nicole_Picnic_Basket-1920x1080.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">'My goal is to be a regenerative business and find ways we are contributing to the wellness of a community and environment,' said Nicole Sillapere cofounder of The Sunshine shop in Pescadero. \u003ccite>(Lakshmi Sarah/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Get some goat cheese\u003c/h2>\n\u003cp>If you have children with you, or eager adults, plan in advance for a tour of \u003ca href=\"https://harleyfarms.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Harley Goat Farms\u003c/a> and choose some goat cheese to go along with your artichoke garlic bread. There are some picnic tables around the farm, but if there are no screaming children — see if you can bring all your treats to the beach without eating them immediately. If it’s a cold day, you might want to swap this itinerary around to stop here first for a bowl of soup before a windy wander on the beach.\u003c/p>\n\u003cfigure id=\"attachment_139314\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139314\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0070-800x1200.jpg\" alt=\"\" width=\"800\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0070-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0070-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0070-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0070-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0070-1024x1536.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0070-1366x2048.jpg 1366w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0070-1920x2879.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0070-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Artichoke garlic bread pairs well with fresh goat cheese from Harley's Goat Farm in Pescadero. \u003ccite>(Lakshmi Sarah/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>An iconic last stop\u003c/h2>\n\u003cp>The Pescadero food tour wouldn’t be complete without a trip to \u003ca href=\"http://duartestavern.com/index.html\" target=\"_blank\" rel=\"noopener noreferrer\">Duarte’s Tavern\u003c/a>. Their tag-line “where friends meet, since 1894” has been mostly true for my family, though my mother will often remark that the artichoke omelettes “used to cost $1.50!” Duarte’s has become known for their cream of artichoke soup and signature pies. A half-n-half of artichoke soup and green chilli soup will keep you warm and full on a drive home, and if you haven’t overeaten the day away, it should be complemented with a slice of Olallieberry pie.\u003c/p>\n\u003ch2>On your way out\u003c/h2>\n\u003cp>If you are in a rush to beat traffic or catch the sunset or just generally more of a taco person, and less of a soup-eater, grab some tacos while you fill up on gas from \u003ca href=\"https://goo.gl/maps/W4jsCJCyRgfqcXaf9\" target=\"_blank\" rel=\"noopener noreferrer\">Mercado & Taqueria De Amigos\u003c/a> on your way home.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>No matter how foggy it may be, don’t forget to put your feet in the sand, a toe in the cold ocean water, stare at the waves and honor an ancestor.\u003c/p>\n\n","blocks":[],"excerpt":"Artichoke soup, fresh goat cheese, and Olallieberry pie.","status":"publish","parent":0,"modified":1621631991,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":954},"headData":{"title":"A Bay Area Staycation — Where to Eat in Pescadero and How to Picnic Waste Free | KQED","description":"Artichoke soup, fresh goat cheese, and Olallieberry pie.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139311 https://ww2.kqed.org/bayareabites/?p=139311","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/19/a-bay-area-staycation-where-to-eat-in-pescadero-and-how-to-picnic-waste-free/","disqusTitle":"A Bay Area Staycation — Where to Eat in Pescadero and How to Picnic Waste Free","path":"/bayareabites/139311/a-bay-area-staycation-where-to-eat-in-pescadero-and-how-to-picnic-waste-free","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Back in the day, Pescadero — a small coastal town about a half-an-hour drive South of Half Moon Bay on Highway 1 — was a fishing village. It’s since evolved into more of a farming and ranching community with a one-block main street and has become a popular weekend tourist destination in close proximity to beaches and state parks. It’s also a locale known for artichoke soup, artichoke bread and goat cheese.\u003c/p>\n\u003cp>My own family history with the area dates back to before I was born. After my hippie mom moved out West from the East Coast in the early 70s, she would drive her VW van along the windy Highway 84, just over the hill from Palo Alto to reach the coast with her younger sister, a student at Stanford at the time. In a tragic accident in 1973, my aunt drowned when the raft she and her boyfriend were in capsized as they went from the Pescadero Creek to the ocean.\u003c/p>\n\u003cfigure id=\"attachment_139316\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139316\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0054-800x450.jpg\" alt=\"A view of Duarte's Tavern on Stage Road in Pescadero. \" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0054-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0054-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0054-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0054-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0054-1536x864.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0054-2048x1152.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0054-1920x1080.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A view of Duarte's Tavern on Stage Road in Pescadero. \u003ccite>(Lakshmi Sarah/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After this and the loss of my grandmother, my mother sold her VW van for a backpack and a ticket to India where she met my father. Fast-forward to the 80s and ever since I was little, we’ve been coming to Pescadero to mark any sort of transition or visitor — a birth, a death, or an out-of-town-guest. Depending on the weather, we’ll bring our food to the beach or beach first then food.\u003c/p>\n\u003cp>Pescadero and the nearby beaches have always been our go-to staycation — a change of pace and a breath of fresh air. In case you are in need of an adventure that supports local businesses, and is also delicious, allow me to help guide you through what to eat in Pescadero.\u003c/p>\n\u003cfigure id=\"attachment_139313\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139313\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0046-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0046-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0046-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0046-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0046-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0046-1152x1536.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0046-1536x2048.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0046-scaled.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Sunshine shop in Pescadero sells gluten-free and processed sugar-free items you'd normally find at a farmer's market. \u003ccite>(Lakshmi Sarah/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\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> \u003c/p>\n\u003ch2>Start with coffee and artichokes\u003c/h2>\n\u003cp>Upon arrival into town or turning on to Stage Road, a snack is likely in order while you decide what to bring with you to the beach. Grab a coffee from \u003ca href=\"https://www.facebook.com/downtownlocal\" target=\"_blank\" rel=\"noopener noreferrer\">The Downtown Local\u003c/a> and walk over to the \u003ca href=\"http://www.normsmarket.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Arcangeli's Grocery\u003c/a> for a loaf of fresh baked artichoke garlic bread (it’s ok to have a bite immediately if it happens to still be warm in the bag). While here, you could opt for a sandwich from the counter in the back to bring to the beach with you, or choose some items for a picnic from The Sunshine.\u003c/p>\n\u003ch2>Pick up picnic supplies\u003c/h2>\n\u003cp>\u003ca href=\"https://thesunshinepescadero.love/\" target=\"_blank\" rel=\"noopener noreferrer\">The Sunshine\u003c/a> is Pescadero’s most recent food addition, though nearly a year old. The small grocery store, founded by Nicole Sillapere and her husband, features gluten-free and processed sugar-free items selling mostly local, plastic free products one might find at a farmer’s market. “I’m very interested in exploring how businesses can be healing entities instead of destructive,” said Sillapere. “My goal is to be a regenerative business and find ways we are contributing to the wellness of a community and environment,” she added.\u003c/p>\n\u003cp>They also have picnic baskets for rent (with a deposit) and Sillapere says they can provide ice packs and will also dispose of the waste brought back. “We have local pigs we bring the scraps to,” she said. They have additional plans for ramen and pizza in the near future as well.\u003c/p>\n\u003cfigure id=\"attachment_139318\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139318\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/1920_Nicole_Picnic_Basket-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/1920_Nicole_Picnic_Basket-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/1920_Nicole_Picnic_Basket-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/1920_Nicole_Picnic_Basket-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/1920_Nicole_Picnic_Basket-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/1920_Nicole_Picnic_Basket-1536x864.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/1920_Nicole_Picnic_Basket-2048x1152.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/1920_Nicole_Picnic_Basket-1920x1080.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">'My goal is to be a regenerative business and find ways we are contributing to the wellness of a community and environment,' said Nicole Sillapere cofounder of The Sunshine shop in Pescadero. \u003ccite>(Lakshmi Sarah/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Get some goat cheese\u003c/h2>\n\u003cp>If you have children with you, or eager adults, plan in advance for a tour of \u003ca href=\"https://harleyfarms.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Harley Goat Farms\u003c/a> and choose some goat cheese to go along with your artichoke garlic bread. There are some picnic tables around the farm, but if there are no screaming children — see if you can bring all your treats to the beach without eating them immediately. If it’s a cold day, you might want to swap this itinerary around to stop here first for a bowl of soup before a windy wander on the beach.\u003c/p>\n\u003cfigure id=\"attachment_139314\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139314\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0070-800x1200.jpg\" alt=\"\" width=\"800\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0070-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0070-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0070-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0070-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0070-1024x1536.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0070-1366x2048.jpg 1366w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0070-1920x2879.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_0070-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Artichoke garlic bread pairs well with fresh goat cheese from Harley's Goat Farm in Pescadero. \u003ccite>(Lakshmi Sarah/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>An iconic last stop\u003c/h2>\n\u003cp>The Pescadero food tour wouldn’t be complete without a trip to \u003ca href=\"http://duartestavern.com/index.html\" target=\"_blank\" rel=\"noopener noreferrer\">Duarte’s Tavern\u003c/a>. Their tag-line “where friends meet, since 1894” has been mostly true for my family, though my mother will often remark that the artichoke omelettes “used to cost $1.50!” Duarte’s has become known for their cream of artichoke soup and signature pies. A half-n-half of artichoke soup and green chilli soup will keep you warm and full on a drive home, and if you haven’t overeaten the day away, it should be complemented with a slice of Olallieberry pie.\u003c/p>\n\u003ch2>On your way out\u003c/h2>\n\u003cp>If you are in a rush to beat traffic or catch the sunset or just generally more of a taco person, and less of a soup-eater, grab some tacos while you fill up on gas from \u003ca href=\"https://goo.gl/maps/W4jsCJCyRgfqcXaf9\" target=\"_blank\" rel=\"noopener noreferrer\">Mercado & Taqueria De Amigos\u003c/a> on your way home.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>No matter how foggy it may be, don’t forget to put your feet in the sand, a toe in the cold ocean water, stare at the waves and honor an ancestor.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139311/a-bay-area-staycation-where-to-eat-in-pescadero-and-how-to-picnic-waste-free","authors":["11626"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_16813","bayareabites_17082","bayareabites_1875"],"tags":["bayareabites_16557","bayareabites_16745","bayareabites_16999","bayareabites_16998","bayareabites_15399","bayareabites_16997"],"featImg":"bayareabites_139317","label":"bayareabites"},"bayareabites_139218":{"type":"posts","id":"bayareabites_139218","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139218","score":null,"sort":[1602272647000]},"guestAuthors":[],"slug":"brandon-jew-and-lonely-mountain-farm-walk-you-through-shelling-beans","title":"Brandon Jew and Lonely Mountain Farm Walk You Through Shelling Beans","publishDate":1602272647,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>What’s a fresh shelling bean, and how does it differ from the dried beans you find in your pantry? Chef Brandon Jew of San Francisco’s\u003ca href=\"http://misterjius.com/\"> Mister Jiu’s\u003c/a> stops by the Ferry Plaza Farmers Market in search of fresh shelling beans from\u003ca href=\"https://cuesa.org/seller/lonely-mountain-farm\"> Lonely Mountain Farm\u003c/a>, then provides a quick bean primer and offers tips for preparing perfect shelling beans at home.\u003c/p>\n\u003cp>While most of us are familiar with dried or canned beans, you can find fresh beans still in their pods at the farmers market in the late summer and fall. Nutritionally, shelling beans are similar to dried beans, but they take less time to cook than dried beans and are packed with flavor. Unlike green beans, the pods of shelling beans should be removed before cooking.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> [aside tag=\"recipes\" label=\"More Recipes.\"]\u003c/span>\u003c/p>\n\u003cp>Chinese cuisine incorporates all kinds of beans, and Brandon draws on his experiences eating Chinese bean dishes for inspiration when cooking with shelling beans at Mister Jiu’s. When he lived in Shanghai, he would go to an udon restaurant where they used a bean similar to a pinto bean that was lightly sweetened and incorporated into very spicy dishes. Eating this dish opened his mind to thinking of beans in a different way. A particular dish he loves to make now is traditionally made with bacon, but at Mister Jiu’s they use smoked tofu as the backbone to impart a smokey flavor to the dish. The smoked tofu is cooked in a wok along with leeks, fermented black beans, chilies, chili oil, seasoned with black vinegar, soy sauce, ginger, and cooked shelling beans tossed with their cooking liquid to finish the dish.\u003c/p>\n\u003cfigure id=\"attachment_139223\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139223\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-800x533.jpg\" alt=\"Brandon Jiu visiting Kenny Baker of Lonely Mountain Farm at the Ferry Plaza Farmers Market.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brandon Jiu visiting Kenny Baker of Lonely Mountain Farm at the Ferry Plaza Farmers Market.\u003c/figcaption>\u003c/figure>\n\u003cp>Brandon has formed a special connection with Lonely Mountain Farm, an organic farm in Corralitos, near Santa Cruz. First-generation farmers Kenny and Molly Baker have found their niche growing unusual vegetable and herb varieties, heirloom beans, and cut flowers for farmers markets and restaurants. Support\u003ca href=\"https://cuesa.org/seller/lonely-mountain-farm\"> Lonely Mountain Farm \u003c/a>at the Ferry Plaza Farmers Market on Saturdays, and visit \u003ca href=\"http://misterjius.com/\">Mister Jiu’s\u003c/a> for their seasonal takeout and delivery menu.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Brandon Jew and Lonely Mountain Farm will be featured in CUESA's Sunday Supper: A Farm to Home Feast on October 18. \u003ca href=\"https://cuesa.org/event/2020/sunday-supper\">Learn more.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=JtEaFDExGeE&feature=emb_title\u003c/p>\n\u003ch2>Fresh Shelling Beans Tips\u003c/h2>\n\u003cfigure id=\"attachment_139220\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139220\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-800x533.jpg\" alt=\"Fresh beans from the farmers market (from the left: cranberry, butter, fava, romano) \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fresh beans from the farmers market (from the left: cranberry, butter, fava, romano) \u003ccite>(Courtesy of CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>\u003cstrong>Selecting beans: \u003c/strong>When choosing shelling beans at the farmers market, you’ll find anything from young beans with tight, slightly green pods to more mature beans with brown, leathery, shriveled pods. They are all good; the beans will just have different cooking times, so make sure when shelling them to keep the young, greener beans separate from the more mature beans. If you are cooking younger and older beans together, add the older ones to the pot first and cook them for a few minutes before adding the younger beans, so they finish cooking at the same time.\u003c/li>\n\u003cli>\u003cstrong>Shelling: \u003c/strong>Unlike snap or filet beans, shelling beans are pretty sturdy and do not require delicate prep work, so anyone can help you with the working of shelling them (a great task for kids!). Shelled beans will keep in the refrigerator for a couple days, but Brandon prefers to shell and cook his beans on the same day for best results.\u003c/li>\n\u003cli>\u003cstrong>Cooking: \u003c/strong>Fresh shelling beans don’t require soaking, and they cook in about half the time as dried beans. Brandon always cooks his beans separately before incorporating them into a final dish. This allows time to cook them gently, so that all the starch has been cooked out and the beans are perfectly creamy on the inside (see the recipe below). Try to avoid cooking them to the point where the skins burst, so they keep their shape and texture. The bean should pop in your mouth for that pleasurable eating experience\u003c/li>\n\u003cli>\u003cstrong>Saving the broth: \u003c/strong>The bean cooking liquid is like a stock that’s been imparted with the flavor and starch from cooking the beans. It can be used like pasta cooking water to tighten up sauces and add flavor when finishing a dish. Stir in a couple tablespoons of the liquid along with a little butter or olive oil, and it will bring everything together and be super tasty.\u003c/li>\n\u003cli>\u003cstrong>Using beans: \u003c/strong>At home, Brandon likes to incorporate cooked beans into soups. Combine the cooked beans and some of their liquid in a pot with some broth. In a separate sauté pan, cook some greens, such as spinach, kale, or chard. Add the greens to the beans and broth and season the soup with salt and pepper to taste. Or simply bloom a little garlic in really good olive oil (see the recipe below), then add the cooked beans and some of their broth, stir in a lot of tender herbs, season to taste, and enjoy.\u003c/li>\n\u003c/ul>\n\u003ch2>Perfect Shelling Beans\u003c/h2>\n\u003cfigure id=\"attachment_139222\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139222\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tongue of Fire cranberry beans \u003ccite>(Courtesy of CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This is how chef Brandon Jew cooks fresh shelling beans, like the visually stunning Tongue of Fire cranberry beans from Lonely Mountain Farm. This simple recipe is a great side dish to a piece of meat or grilled vegetables, or works as a hearty dish on its own.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Fresh shelling beans, such as Tongue of Fire cranberry beans (about 1 pound unshelled beans yields about 2 cups cooked beans)\u003c/li>\n\u003cli>Nice olive oil\u003c/li>\n\u003cli>Garlic, peeled and chopped\u003c/li>\n\u003cli>Bay leaf\u003c/li>\n\u003cli>Hearty herbs like thyme and rosemary, leaves removed from stems\u003c/li>\n\u003cli>Salt and pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Method\u003c/strong>\u003c/p>\n\u003cp>Open up the outer shell and remove the beans into a bowl. Rinse the beans in water to remove any debris. Drain and set aside.\u003c/p>\n\u003cp>Pour a few glugs of the olive oil into a heavy-bottom pot over medium flame. Bloom the aromatics in the olive oil by adding the garlic, bay leaf, and other herbs and cooking slowly to let the oil infuse with these flavors. Add the drained beans and stir them around to coat the beans with the aromatic oil. Cover with water, with about an inch of water on top of the beans at all times. You want the beans to always be submerged in the water, but just barely, so keep an eye on them and add more water to the pot as needed. Bring the waterto a simmer and cook gently, making sure the beans never go above that gentle simmer.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Cook for 15 minutes, then taste a bean. If it’s fully cooked (creamy, non-starchy inside, with the skin still intact), set them aside in their liquid until you are ready to use them in another dish. If not, keep cooking them gently, checking every 5 to 10 minutes until they reach that perfect consistency. Season to taste with salt and freshly cracked pepper.\u003c/p>\n\n","blocks":[],"excerpt":"It's a little in between seasons this time of year. Shelling beans bridge that gap in stews, chillis and so much more. ","status":"publish","parent":0,"modified":1621632043,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1181},"headData":{"title":"Brandon Jew and Lonely Mountain Farm Walk You Through Shelling Beans | KQED","description":"It's a little in between seasons this time of year. Shelling beans bridge that gap in stews, chillis and so much more. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139218 https://ww2.kqed.org/bayareabites/?p=139218","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/09/brandon-jew-and-lonely-mountain-farm-walk-you-through-shelling-beans/","disqusTitle":"Brandon Jew and Lonely Mountain Farm Walk You Through Shelling Beans","path":"/bayareabites/139218/brandon-jew-and-lonely-mountain-farm-walk-you-through-shelling-beans","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>What’s a fresh shelling bean, and how does it differ from the dried beans you find in your pantry? Chef Brandon Jew of San Francisco’s\u003ca href=\"http://misterjius.com/\"> Mister Jiu’s\u003c/a> stops by the Ferry Plaza Farmers Market in search of fresh shelling beans from\u003ca href=\"https://cuesa.org/seller/lonely-mountain-farm\"> Lonely Mountain Farm\u003c/a>, then provides a quick bean primer and offers tips for preparing perfect shelling beans at home.\u003c/p>\n\u003cp>While most of us are familiar with dried or canned beans, you can find fresh beans still in their pods at the farmers market in the late summer and fall. Nutritionally, shelling beans are similar to dried beans, but they take less time to cook than dried beans and are packed with flavor. Unlike green beans, the pods of shelling beans should be removed before cooking.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"recipes","label":"More Recipes. "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>Chinese cuisine incorporates all kinds of beans, and Brandon draws on his experiences eating Chinese bean dishes for inspiration when cooking with shelling beans at Mister Jiu’s. When he lived in Shanghai, he would go to an udon restaurant where they used a bean similar to a pinto bean that was lightly sweetened and incorporated into very spicy dishes. Eating this dish opened his mind to thinking of beans in a different way. A particular dish he loves to make now is traditionally made with bacon, but at Mister Jiu’s they use smoked tofu as the backbone to impart a smokey flavor to the dish. The smoked tofu is cooked in a wok along with leeks, fermented black beans, chilies, chili oil, seasoned with black vinegar, soy sauce, ginger, and cooked shelling beans tossed with their cooking liquid to finish the dish.\u003c/p>\n\u003cfigure id=\"attachment_139223\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139223\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-800x533.jpg\" alt=\"Brandon Jiu visiting Kenny Baker of Lonely Mountain Farm at the Ferry Plaza Farmers Market.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brandon Jiu visiting Kenny Baker of Lonely Mountain Farm at the Ferry Plaza Farmers Market.\u003c/figcaption>\u003c/figure>\n\u003cp>Brandon has formed a special connection with Lonely Mountain Farm, an organic farm in Corralitos, near Santa Cruz. First-generation farmers Kenny and Molly Baker have found their niche growing unusual vegetable and herb varieties, heirloom beans, and cut flowers for farmers markets and restaurants. Support\u003ca href=\"https://cuesa.org/seller/lonely-mountain-farm\"> Lonely Mountain Farm \u003c/a>at the Ferry Plaza Farmers Market on Saturdays, and visit \u003ca href=\"http://misterjius.com/\">Mister Jiu’s\u003c/a> for their seasonal takeout and delivery menu.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Brandon Jew and Lonely Mountain Farm will be featured in CUESA's Sunday Supper: A Farm to Home Feast on October 18. \u003ca href=\"https://cuesa.org/event/2020/sunday-supper\">Learn more.\u003c/a>\u003c/em>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/JtEaFDExGeE'\n title='//www.youtube.com/embed/JtEaFDExGeE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003ch2>Fresh Shelling Beans Tips\u003c/h2>\n\u003cfigure id=\"attachment_139220\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139220\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-800x533.jpg\" alt=\"Fresh beans from the farmers market (from the left: cranberry, butter, fava, romano) \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fresh beans from the farmers market (from the left: cranberry, butter, fava, romano) \u003ccite>(Courtesy of CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>\u003cstrong>Selecting beans: \u003c/strong>When choosing shelling beans at the farmers market, you’ll find anything from young beans with tight, slightly green pods to more mature beans with brown, leathery, shriveled pods. They are all good; the beans will just have different cooking times, so make sure when shelling them to keep the young, greener beans separate from the more mature beans. If you are cooking younger and older beans together, add the older ones to the pot first and cook them for a few minutes before adding the younger beans, so they finish cooking at the same time.\u003c/li>\n\u003cli>\u003cstrong>Shelling: \u003c/strong>Unlike snap or filet beans, shelling beans are pretty sturdy and do not require delicate prep work, so anyone can help you with the working of shelling them (a great task for kids!). Shelled beans will keep in the refrigerator for a couple days, but Brandon prefers to shell and cook his beans on the same day for best results.\u003c/li>\n\u003cli>\u003cstrong>Cooking: \u003c/strong>Fresh shelling beans don’t require soaking, and they cook in about half the time as dried beans. Brandon always cooks his beans separately before incorporating them into a final dish. This allows time to cook them gently, so that all the starch has been cooked out and the beans are perfectly creamy on the inside (see the recipe below). Try to avoid cooking them to the point where the skins burst, so they keep their shape and texture. The bean should pop in your mouth for that pleasurable eating experience\u003c/li>\n\u003cli>\u003cstrong>Saving the broth: \u003c/strong>The bean cooking liquid is like a stock that’s been imparted with the flavor and starch from cooking the beans. It can be used like pasta cooking water to tighten up sauces and add flavor when finishing a dish. Stir in a couple tablespoons of the liquid along with a little butter or olive oil, and it will bring everything together and be super tasty.\u003c/li>\n\u003cli>\u003cstrong>Using beans: \u003c/strong>At home, Brandon likes to incorporate cooked beans into soups. Combine the cooked beans and some of their liquid in a pot with some broth. In a separate sauté pan, cook some greens, such as spinach, kale, or chard. Add the greens to the beans and broth and season the soup with salt and pepper to taste. Or simply bloom a little garlic in really good olive oil (see the recipe below), then add the cooked beans and some of their broth, stir in a lot of tender herbs, season to taste, and enjoy.\u003c/li>\n\u003c/ul>\n\u003ch2>Perfect Shelling Beans\u003c/h2>\n\u003cfigure id=\"attachment_139222\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139222\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tongue of Fire cranberry beans \u003ccite>(Courtesy of CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This is how chef Brandon Jew cooks fresh shelling beans, like the visually stunning Tongue of Fire cranberry beans from Lonely Mountain Farm. This simple recipe is a great side dish to a piece of meat or grilled vegetables, or works as a hearty dish on its own.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Fresh shelling beans, such as Tongue of Fire cranberry beans (about 1 pound unshelled beans yields about 2 cups cooked beans)\u003c/li>\n\u003cli>Nice olive oil\u003c/li>\n\u003cli>Garlic, peeled and chopped\u003c/li>\n\u003cli>Bay leaf\u003c/li>\n\u003cli>Hearty herbs like thyme and rosemary, leaves removed from stems\u003c/li>\n\u003cli>Salt and pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Method\u003c/strong>\u003c/p>\n\u003cp>Open up the outer shell and remove the beans into a bowl. Rinse the beans in water to remove any debris. Drain and set aside.\u003c/p>\n\u003cp>Pour a few glugs of the olive oil into a heavy-bottom pot over medium flame. Bloom the aromatics in the olive oil by adding the garlic, bay leaf, and other herbs and cooking slowly to let the oil infuse with these flavors. Add the drained beans and stir them around to coat the beans with the aromatic oil. Cover with water, with about an inch of water on top of the beans at all times. You want the beans to always be submerged in the water, but just barely, so keep an eye on them and add more water to the pot as needed. Bring the waterto a simmer and cook gently, making sure the beans never go above that gentle simmer.\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>Cook for 15 minutes, then taste a bean. If it’s fully cooked (creamy, non-starchy inside, with the skin still intact), set them aside in their liquid until you are ready to use them in another dish. If not, keep cooking them gently, checking every 5 to 10 minutes until they reach that perfect consistency. Season to taste with salt and freshly cracked pepper.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139218/brandon-jew-and-lonely-mountain-farm-walk-you-through-shelling-beans","authors":["5484"],"categories":["bayareabites_752","bayareabites_17082","bayareabites_1875","bayareabites_12"],"tags":["bayareabites_1931","bayareabites_16557","bayareabites_744","bayareabites_14775","bayareabites_14738"],"featImg":"bayareabites_139219","label":"bayareabites"},"bayareabites_139092":{"type":"posts","id":"bayareabites_139092","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139092","score":null,"sort":[1601410566000]},"guestAuthors":[],"slug":"san-francisco-restaurants-grapple-with-opening-for-indoor-dining","title":"San Francisco Restaurants Grapple with Opening for Indoor Dining","publishDate":1601410566,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">San Francisco restaurants can prepare \u003c/span>\u003ca href=\"https://sfmayor.org/article/san-francisco-move-forward-reopening-more-businesses-and-activities-september-30\">\u003cspan style=\"font-weight: 400\">to offer indoor dining\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as soon as Sept. 30 as the city and county moved from the state’s coronavirus red tier designation to \u003c/span>\u003ca href=\"https://covid19.ca.gov/safer-economy/\">\u003cspan style=\"font-weight: 400\">orange\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Earlier this month, San Francisco Mayor London Breed, in coordination with health and economic city officials, announced the city expects to commence indoor dining at 25% capacity for up to 100 people, while using both state and local indicators for coronavirus infections. The state’s four-color tier system, ranging from purple, red, orange and yellow, factors in new daily cases and total infection as a percentage of the county’s population. \u003c/span>\u003ca href=\"https://data.sfgov.org/stories/s/epem-wyzb\">\u003cspan style=\"font-weight: 400\">San Francisco’s indicators\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> get more granular accounting for hospitalization data, contact tracing capacity, testing, and PPE supply. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The city is developing its own indoor dining guidance working closely with the Golden Gate Restaurant Association. “We were pleased today to see that as expected San Francisco has moved into the state’s orange tier,” wrote a representative from GGRA. “We have been working closely with the city on indoor dining guidelines and are looking forward to the release of that final Department of Health guidance tomorrow.” Though, in theory, restaurants could open for limited capacity dining as soon as tomorrow, it’s expected that businesses will take longer than that to digest and adjust to \u003ca href=\"https://www.kqed.org/coronavirusliveupdates/bayareabites/139100/pandemic-dining-san-francisco-releases-guidelines-for-indoor-dining\">the guidelines which were released today\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\"I don't plan on opening up for [indoor dining]. It just doesn't make sense for financially,\" said Kim Alter, owner and chef at Hayes Valley restaurant \u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird\u003c/a>. \"I want to take a breath, see how everyone else is, go eat at a couple places and see what my comfort level is.\"\u003c/p>\n\u003cp>Alter, who's a key member of the \u003ca href=\"https://bayareahospitalitycoalition.com/\">Bay Area Hospitality Coalition\u003c/a>, reviewed the guidelines along with her peers ahead of its release. Even still, she's not convinced about the practicality of indoor dining for many restaurants like hers, mentioning that more casual corporate restaurants are the ones opening right now. \"I think a restaurant that has a bigger footprint, that they could fit in more dinners,\" she said of who this could work for. \"For me, I could have 10 dinners [at limited capacity],\" she added explaining that it would be one of her worst business days by pre-COVID standards.\u003c/p>\n\u003cp>Her priorities are more for towards building parklets, which she isn't in a rush to do either since that comes with its own complications and costs she said. \"I would lose less money if I closed,\" Alter said because of increased insurance and other overhead costs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"If you look around the neighborhood, it seems that everyone is lowering their prices. To assume that I could get in maybe 20 people a night and charge less than I ever did before at 25% capacity, it just doesn't make sense at all,\" Alter said. \"Maybe at 50% it would make sense.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">This story was updated on Wednesday 09/30.\u003c/span>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"This would make the city the only Bay Area county currently allowing indoor dining at limited capacity, after others were shut down early on in the reopening process. ","status":"publish","parent":0,"modified":1621632518,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":505},"headData":{"title":"San Francisco Restaurants Grapple with Opening for Indoor Dining | KQED","description":"As interim guidelines for indoor dining were released today, SF restaurants are trying to decide if they should open or remain closed.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139092 https://ww2.kqed.org/bayareabites/?p=139092","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/09/29/san-francisco-restaurants-grapple-with-opening-for-indoor-dining/","disqusTitle":"San Francisco Restaurants Grapple with Opening for Indoor Dining","path":"/bayareabites/139092/san-francisco-restaurants-grapple-with-opening-for-indoor-dining","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">San Francisco restaurants can prepare \u003c/span>\u003ca href=\"https://sfmayor.org/article/san-francisco-move-forward-reopening-more-businesses-and-activities-september-30\">\u003cspan style=\"font-weight: 400\">to offer indoor dining\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as soon as Sept. 30 as the city and county moved from the state’s coronavirus red tier designation to \u003c/span>\u003ca href=\"https://covid19.ca.gov/safer-economy/\">\u003cspan style=\"font-weight: 400\">orange\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Earlier this month, San Francisco Mayor London Breed, in coordination with health and economic city officials, announced the city expects to commence indoor dining at 25% capacity for up to 100 people, while using both state and local indicators for coronavirus infections. The state’s four-color tier system, ranging from purple, red, orange and yellow, factors in new daily cases and total infection as a percentage of the county’s population. \u003c/span>\u003ca href=\"https://data.sfgov.org/stories/s/epem-wyzb\">\u003cspan style=\"font-weight: 400\">San Francisco’s indicators\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> get more granular accounting for hospitalization data, contact tracing capacity, testing, and PPE supply. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The city is developing its own indoor dining guidance working closely with the Golden Gate Restaurant Association. “We were pleased today to see that as expected San Francisco has moved into the state’s orange tier,” wrote a representative from GGRA. “We have been working closely with the city on indoor dining guidelines and are looking forward to the release of that final Department of Health guidance tomorrow.” Though, in theory, restaurants could open for limited capacity dining as soon as tomorrow, it’s expected that businesses will take longer than that to digest and adjust to \u003ca href=\"https://www.kqed.org/coronavirusliveupdates/bayareabites/139100/pandemic-dining-san-francisco-releases-guidelines-for-indoor-dining\">the guidelines which were released today\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\"I don't plan on opening up for [indoor dining]. It just doesn't make sense for financially,\" said Kim Alter, owner and chef at Hayes Valley restaurant \u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird\u003c/a>. \"I want to take a breath, see how everyone else is, go eat at a couple places and see what my comfort level is.\"\u003c/p>\n\u003cp>Alter, who's a key member of the \u003ca href=\"https://bayareahospitalitycoalition.com/\">Bay Area Hospitality Coalition\u003c/a>, reviewed the guidelines along with her peers ahead of its release. Even still, she's not convinced about the practicality of indoor dining for many restaurants like hers, mentioning that more casual corporate restaurants are the ones opening right now. \"I think a restaurant that has a bigger footprint, that they could fit in more dinners,\" she said of who this could work for. \"For me, I could have 10 dinners [at limited capacity],\" she added explaining that it would be one of her worst business days by pre-COVID standards.\u003c/p>\n\u003cp>Her priorities are more for towards building parklets, which she isn't in a rush to do either since that comes with its own complications and costs she said. \"I would lose less money if I closed,\" Alter said because of increased insurance and other overhead costs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"If you look around the neighborhood, it seems that everyone is lowering their prices. To assume that I could get in maybe 20 people a night and charge less than I ever did before at 25% capacity, it just doesn't make sense at all,\" Alter said. \"Maybe at 50% it would make sense.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">This story was updated on Wednesday 09/30.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139092/san-francisco-restaurants-grapple-with-opening-for-indoor-dining","authors":["11625"],"categories":["bayareabites_109","bayareabites_17082","bayareabites_10028","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_16549","bayareabites_16557","bayareabites_16860","bayareabites_16615","bayareabites_14745"],"featImg":"bayareabites_139093","label":"bayareabites"},"bayareabites_138815":{"type":"posts","id":"bayareabites_138815","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138815","score":null,"sort":[1597349523000]},"guestAuthors":[],"slug":"despite-the-pandemic-these-independent-bay-area-food-producers-are-thriving","title":"Despite the Pandemic, These Independent Bay Area Food Producers Are Thriving","publishDate":1597349523,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It's no secret that the COVID-19 pandemic has been tough on the food industry. Bay Area restaurants have struggled to stay open with a significantly reduced customer base. Farmers have had to pivot their business models to recoup losses from partnerships with those restaurants. Small businesses have struggled to secure funds from PPP loans. The future of food in the Bay Area is uncertain, to say the least, if not downright bleak.\u003c/p>\n\u003cp>But somehow, despite it all, certain food producers have managed to fare well during the pandemic. In some cases, they've thrived. Here are five of them.\u003c/p>\n\u003ch2>The Flour Miller\u003c/h2>\n\u003cfigure id=\"attachment_138822\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138822\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">David Kaisel of Capay Mills. \u003ccite>(Brie Mazurek / Cuesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I didn't realize that baking was going to become the therapy of choice for a lot of folks during lockdown,\" says Capay Mills owner David Kaisel. \"We were completely blindsided by this. In the space of a couple of weeks, we were on the same list as toilet paper and hand sanitizer.\"\u003c/p>\n\u003cp>Back in late March and April, \u003ca href=\"https://www.theguardian.com/us-news/2020/apr/19/coronavirus-stress-baking-sourdough-kneading-relax\">sourdough made a sudden resurgence\u003c/a>. Pandemic baking \u003ca href=\"https://www.theatlantic.com/health/archive/2020/05/why-theres-no-flour-during-coronavirus/611527/\">became its own thing\u003c/a>. With more of the workforce at home, and with more time on their hands, keeping a yeast-pet and making bread suddenly put a stress on big-box stores. Grocery shelves were left depleted of flour, which is where Kaisel comes in. His independent operation 45 minutes west of Sacramento went from selling 600 pounds of flour per week to more than 2,500 pounds a week in April and May. He was able to fill in while the supply chain recovered from its shock, selling direct-to-consumer and via farmers markets. He introduced larger, five-pound bags, and customers started buying 8-10 pounds of flour per visit.\u003c/p>\n\u003cp>To keep up with demand, Kaisel had to increase production significantly. \"We were milling nonstop,\" says Kaisel. There was even a point at which the production space became too small. \"We're a tiny operation, and we didn't have room for the flour we were milling,\" says Kaisel. He ended up making several deliveries of flour to San Francisco each week just to make space in the shop.\u003cbr>\n[pullquote size=\"large\" align=\"right\" citation=\"David Kaisel]\"The pandemic has been good to me so far.\" [/pullquote]\u003cbr>\nBefore the pandemic, roughly half of the sales for the seven-year old mill were direct-to-consumer, via farmers markets like the Ferry Building and Oakland's Temescal market. With restaurant wholesale vanishing practically overnight, consumer sales skyrocketed so quickly that Kaisel had to create a website and online marketplace. He had to throttle demand because of concerns about volume. \"It was a bandwidth issue more than anything,\" said Kaisel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Capay Mills went from a one-man operation to one with two part-time production assistants. Kaisel's currently scaling up the production facility and working on a relocation to Woodland. And while things have quieted down a bit since that first surge in spring (\"No one wants to bake during summer,\" he says), as of the end of July, his volume is still up about 20 percent over last year.\u003c/p>\n\u003ch2>The Fish Purveyor\u003c/h2>\n\u003cfigure id=\"attachment_138851\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138851\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-800x536.jpg\" alt=\"Hans Haveman (left) and Heidi Rhodes of H&H in Santa Cruz.\" width=\"800\" height=\"536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-1020x684.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-1536x1030.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo.jpg 1917w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hans Haveman (left) and Heidi Rhodes of H&H in Santa Cruz. \u003ccite>(Courtesy of H&H)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While customers were scrounging in March to buy flour, eggs and milk for baking, the seafood industry began rethinking its heavily \u003ca href=\"https://www.kqed.org/science/1962153/coronavirus-seafood-industry-comes-to-screeching-halt-but-some-businesses-adapting\">restaurant-dependent business model\u003c/a>. Online grocery shopping and delivery has seen a \u003ca href=\"https://www.kqed.org/bayareabites/138355/the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why\">huge surge in the Bay Area\u003c/a>, and between launching a Community Supported Fishery (CSF) subscription and selling at farmers markets, Hans Haveman and Heidi Rhodes of Santa Cruz-based H&H were able to fast-track the expansion plans they'd had in the works for years. \"We were lucky because we already had the tools to accept people who were looking for an alternate way to get food,\" says Haveman. The two were able to quickly supplant their lost revenues from catering with a successful consumer-centered model.\u003c/p>\n\u003cp>Haveman says that because people weren't going to restaurants, many looked instead to seafood as a way to get high-end products to cook at home. Like Kaisel, Haveman and Rhodes saw a hoarding type of mentality early on, which they say has since died down. But because of their higher sales, the duo has been able to increase their fleet of drivers from two to seven. They've also expanded their online store so people can order more products for delivery, beyond the CSF. It's something that had been in the works for a while, Rhodes says, but the pandemic had a snowballing effect. In the span of a few short weeks, their CSF membership went from 150 to 500 enrollees.\u003c/p>\n\u003ch2>The Small, Family-Owned Farmer\u003c/h2>\n\u003cfigure id=\"attachment_138823\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138823\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-800x533.jpg\" alt=\"Farmer wearing a mask at a farmers market\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kenny Baker of Lonely Mountain Farm. \u003ccite>(Brie Mazurek / Cuesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kenny Baker runs a small 10-acre family farm with his wife Molly in Watsonville. Before the pandemic, Lonely Mountain Farm sold mostly through farmers markets. Because of the limited growth opportunities of selling to farmers markets, Baker had been looking to expand to restaurant wholesale operations. But before he could, restaurants were gone.\u003c/p>\n\u003cp>Because the future was so uncertain, the Bakers decided to plant for the customer instead of restaurants, a major change to their crop plan. \"We kind of bet on the fact that some of our labor-intense crops that were for the fine dining world were not going to be bought up by customers or wholesalers,\" Kenny Baker says. \"We were able to still grow everything that we grew, but not, like, little tiny cucumbers the size of your pinky nail.\"\u003c/p>\n\u003cp>Baker also began working with the grocery delivery service \u003ca href=\"https://www.kqed.org/bayareabites/138355/the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why\" target=\"_blank\" rel=\"noopener noreferrer\">Good Eggs\u003c/a>, further increasing his business at a time when people aren't comfortable shopping in the grocery store.\u003c/p>\n\u003ch2>The Strawberry Farmer\u003c/h2>\n\u003cfigure id=\"attachment_138849\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-138849\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/erinscott_swanton_jim-7539.jpg\" alt=\"Jim Cochran\" width=\"610\" height=\"778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/erinscott_swanton_jim-7539.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/erinscott_swanton_jim-7539-160x204.jpg 160w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Jim Cochran started his strawberry farm back in the 1980s. He was worried about his harvest this year, but he's actually seen far more demand. \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Swanton Berry Farm, owner Jim Cochran says that people in the past years have driven long distances to spend the day picking berries. \"It was a good way to get out of town,\" he says. \"People would stay for a longer time and eat shortcake.\" And while the pandemic decimated the you-pick business model, oddly, his farmstand sales have been about 20% higher than last year. Instead of lingering around, people come in and buy their strawberries, shortcake or pie, then leave. Grocery sales have been up 6% and farmers market sales have been up 12% over last year.\u003c/p>\n\u003cp>The strawberry season isn't without risk. Every year, Cochran puts his house up as collateral for a loan in order to farm strawberries. After 37 years of being in business, it's taken a toll on him. Last year in June, he sold about $54,000 worth of strawberries in you-pick sales (about 10,000-11,000 pounds). He started February worried that he wouldn't be able to pay his loan back, but says now that he's actually on track to pay it off. Demand throughout the season hasn't waned, even while Cochran looks to downsize due to a production problem that affected yields.\u003c/p>\n\u003cp>All in all, despite not having you-pick, and the challenges of the pandemic, Cochran says it's a mystery why he's been able to do this well.\u003c/p>\n\u003ch2>The CSA Farmer\u003c/h2>\n\u003cfigure id=\"attachment_138824\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138824\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-800x533.jpg\" alt=\"Female farmer wearing a mask at a farmers market\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lorraine Walker of Eatwell Farm. \u003ccite>(Brie Mazurek / Cuesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike many farms in the Bay Area, Lorraine Walker of Eatwell Farm had primarily focused on CSAs and just one farmers market before the pandemic. When COVID-19 hit, she'd already planned to increase planting to expand into wholesale. The decision was fortuitous: when the pandemic hit, she was able to meet the increased demand for her CSA program.\u003c/p>\n\u003cp>The Saturday before Mayor London Breed announced shelter-in-place, Walker remembers watching the number of her memberships go up. The day after Breed made the announcement, Walker had to turn off signups because she couldn't keep up with the number of boxes. \"We jumped up pretty close to just over 700 from about 500,\" she says. Within the first few weeks, Walker says she had just over 1,000 people on the waiting list to join the CSA.\u003c/p>\n\u003cp>It hasn't been all easy. With CSA programs, there needs to be a dedicated drop-off and pickup site. During the course of the pandemic, Walker lost a couple of pickup locations in San Francisco, including one in the Mission. \"All of a sudden, we were scrambling trying to move those people, and the Mission was already heavily impacted.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>She ended up turning to her members to look for a new host. And while other farms had to learn and pivot into a CSA model, Walker was already ahead in knowing how to operate. \"It's a different way of farming,\" says Walker. \"If we're growing with the idea of wholesale for a restaurant, the restaurant wants certain items in the season, but they want to get it for a couple of months. I don't want to put the same exact things into a CSA box week after week, month after month. We need to switch it up, so it's really a different way of growing.\"\u003c/p>\n\n","blocks":[],"excerpt":"Despite the pandemic, these independent food producers have managed to not only stay in business but thrive in business amid abnormal circumstances. ","status":"publish","parent":0,"modified":1621633639,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1561},"headData":{"title":"Despite the Pandemic, These Independent Bay Area Food Producers Are Thriving | KQED","description":"Despite the pandemic, these independent food producers have managed to not only stay in business but thrive in business amid abnormal circumstances. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138815 https://ww2.kqed.org/bayareabites/?p=138815","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/08/13/despite-the-pandemic-these-independent-bay-area-food-producers-are-thriving/","disqusTitle":"Despite the Pandemic, These Independent Bay Area Food Producers Are Thriving","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/138815/despite-the-pandemic-these-independent-bay-area-food-producers-are-thriving","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's no secret that the COVID-19 pandemic has been tough on the food industry. Bay Area restaurants have struggled to stay open with a significantly reduced customer base. Farmers have had to pivot their business models to recoup losses from partnerships with those restaurants. Small businesses have struggled to secure funds from PPP loans. The future of food in the Bay Area is uncertain, to say the least, if not downright bleak.\u003c/p>\n\u003cp>But somehow, despite it all, certain food producers have managed to fare well during the pandemic. In some cases, they've thrived. Here are five of them.\u003c/p>\n\u003ch2>The Flour Miller\u003c/h2>\n\u003cfigure id=\"attachment_138822\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138822\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/david.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">David Kaisel of Capay Mills. \u003ccite>(Brie Mazurek / Cuesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I didn't realize that baking was going to become the therapy of choice for a lot of folks during lockdown,\" says Capay Mills owner David Kaisel. \"We were completely blindsided by this. In the space of a couple of weeks, we were on the same list as toilet paper and hand sanitizer.\"\u003c/p>\n\u003cp>Back in late March and April, \u003ca href=\"https://www.theguardian.com/us-news/2020/apr/19/coronavirus-stress-baking-sourdough-kneading-relax\">sourdough made a sudden resurgence\u003c/a>. Pandemic baking \u003ca href=\"https://www.theatlantic.com/health/archive/2020/05/why-theres-no-flour-during-coronavirus/611527/\">became its own thing\u003c/a>. With more of the workforce at home, and with more time on their hands, keeping a yeast-pet and making bread suddenly put a stress on big-box stores. Grocery shelves were left depleted of flour, which is where Kaisel comes in. His independent operation 45 minutes west of Sacramento went from selling 600 pounds of flour per week to more than 2,500 pounds a week in April and May. He was able to fill in while the supply chain recovered from its shock, selling direct-to-consumer and via farmers markets. He introduced larger, five-pound bags, and customers started buying 8-10 pounds of flour per visit.\u003c/p>\n\u003cp>To keep up with demand, Kaisel had to increase production significantly. \"We were milling nonstop,\" says Kaisel. There was even a point at which the production space became too small. \"We're a tiny operation, and we didn't have room for the flour we were milling,\" says Kaisel. He ended up making several deliveries of flour to San Francisco each week just to make space in the shop.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"\"The pandemic has been good to me so far.\" ","name":"pullquote","attributes":{"named":{"size":"large","align":"right","label":"citation=\"David Kaisel"},"numeric":["citation=\"David","Kaisel"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nBefore the pandemic, roughly half of the sales for the seven-year old mill were direct-to-consumer, via farmers markets like the Ferry Building and Oakland's Temescal market. With restaurant wholesale vanishing practically overnight, consumer sales skyrocketed so quickly that Kaisel had to create a website and online marketplace. He had to throttle demand because of concerns about volume. \"It was a bandwidth issue more than anything,\" said Kaisel.\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>Capay Mills went from a one-man operation to one with two part-time production assistants. Kaisel's currently scaling up the production facility and working on a relocation to Woodland. And while things have quieted down a bit since that first surge in spring (\"No one wants to bake during summer,\" he says), as of the end of July, his volume is still up about 20 percent over last year.\u003c/p>\n\u003ch2>The Fish Purveyor\u003c/h2>\n\u003cfigure id=\"attachment_138851\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138851\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-800x536.jpg\" alt=\"Hans Haveman (left) and Heidi Rhodes of H&H in Santa Cruz.\" width=\"800\" height=\"536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-1020x684.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo-1536x1030.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/favorite-website-photo.jpg 1917w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hans Haveman (left) and Heidi Rhodes of H&H in Santa Cruz. \u003ccite>(Courtesy of H&H)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While customers were scrounging in March to buy flour, eggs and milk for baking, the seafood industry began rethinking its heavily \u003ca href=\"https://www.kqed.org/science/1962153/coronavirus-seafood-industry-comes-to-screeching-halt-but-some-businesses-adapting\">restaurant-dependent business model\u003c/a>. Online grocery shopping and delivery has seen a \u003ca href=\"https://www.kqed.org/bayareabites/138355/the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why\">huge surge in the Bay Area\u003c/a>, and between launching a Community Supported Fishery (CSF) subscription and selling at farmers markets, Hans Haveman and Heidi Rhodes of Santa Cruz-based H&H were able to fast-track the expansion plans they'd had in the works for years. \"We were lucky because we already had the tools to accept people who were looking for an alternate way to get food,\" says Haveman. The two were able to quickly supplant their lost revenues from catering with a successful consumer-centered model.\u003c/p>\n\u003cp>Haveman says that because people weren't going to restaurants, many looked instead to seafood as a way to get high-end products to cook at home. Like Kaisel, Haveman and Rhodes saw a hoarding type of mentality early on, which they say has since died down. But because of their higher sales, the duo has been able to increase their fleet of drivers from two to seven. They've also expanded their online store so people can order more products for delivery, beyond the CSF. It's something that had been in the works for a while, Rhodes says, but the pandemic had a snowballing effect. In the span of a few short weeks, their CSF membership went from 150 to 500 enrollees.\u003c/p>\n\u003ch2>The Small, Family-Owned Farmer\u003c/h2>\n\u003cfigure id=\"attachment_138823\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138823\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-800x533.jpg\" alt=\"Farmer wearing a mask at a farmers market\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/kenny.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kenny Baker of Lonely Mountain Farm. \u003ccite>(Brie Mazurek / Cuesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kenny Baker runs a small 10-acre family farm with his wife Molly in Watsonville. Before the pandemic, Lonely Mountain Farm sold mostly through farmers markets. Because of the limited growth opportunities of selling to farmers markets, Baker had been looking to expand to restaurant wholesale operations. But before he could, restaurants were gone.\u003c/p>\n\u003cp>Because the future was so uncertain, the Bakers decided to plant for the customer instead of restaurants, a major change to their crop plan. \"We kind of bet on the fact that some of our labor-intense crops that were for the fine dining world were not going to be bought up by customers or wholesalers,\" Kenny Baker says. \"We were able to still grow everything that we grew, but not, like, little tiny cucumbers the size of your pinky nail.\"\u003c/p>\n\u003cp>Baker also began working with the grocery delivery service \u003ca href=\"https://www.kqed.org/bayareabites/138355/the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why\" target=\"_blank\" rel=\"noopener noreferrer\">Good Eggs\u003c/a>, further increasing his business at a time when people aren't comfortable shopping in the grocery store.\u003c/p>\n\u003ch2>The Strawberry Farmer\u003c/h2>\n\u003cfigure id=\"attachment_138849\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-138849\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/erinscott_swanton_jim-7539.jpg\" alt=\"Jim Cochran\" width=\"610\" height=\"778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/erinscott_swanton_jim-7539.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/erinscott_swanton_jim-7539-160x204.jpg 160w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Jim Cochran started his strawberry farm back in the 1980s. He was worried about his harvest this year, but he's actually seen far more demand. \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Swanton Berry Farm, owner Jim Cochran says that people in the past years have driven long distances to spend the day picking berries. \"It was a good way to get out of town,\" he says. \"People would stay for a longer time and eat shortcake.\" And while the pandemic decimated the you-pick business model, oddly, his farmstand sales have been about 20% higher than last year. Instead of lingering around, people come in and buy their strawberries, shortcake or pie, then leave. Grocery sales have been up 6% and farmers market sales have been up 12% over last year.\u003c/p>\n\u003cp>The strawberry season isn't without risk. Every year, Cochran puts his house up as collateral for a loan in order to farm strawberries. After 37 years of being in business, it's taken a toll on him. Last year in June, he sold about $54,000 worth of strawberries in you-pick sales (about 10,000-11,000 pounds). He started February worried that he wouldn't be able to pay his loan back, but says now that he's actually on track to pay it off. Demand throughout the season hasn't waned, even while Cochran looks to downsize due to a production problem that affected yields.\u003c/p>\n\u003cp>All in all, despite not having you-pick, and the challenges of the pandemic, Cochran says it's a mystery why he's been able to do this well.\u003c/p>\n\u003ch2>The CSA Farmer\u003c/h2>\n\u003cfigure id=\"attachment_138824\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138824\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-800x533.jpg\" alt=\"Female farmer wearing a mask at a farmers market\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/Eatwell-farm.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lorraine Walker of Eatwell Farm. \u003ccite>(Brie Mazurek / Cuesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike many farms in the Bay Area, Lorraine Walker of Eatwell Farm had primarily focused on CSAs and just one farmers market before the pandemic. When COVID-19 hit, she'd already planned to increase planting to expand into wholesale. The decision was fortuitous: when the pandemic hit, she was able to meet the increased demand for her CSA program.\u003c/p>\n\u003cp>The Saturday before Mayor London Breed announced shelter-in-place, Walker remembers watching the number of her memberships go up. The day after Breed made the announcement, Walker had to turn off signups because she couldn't keep up with the number of boxes. \"We jumped up pretty close to just over 700 from about 500,\" she says. Within the first few weeks, Walker says she had just over 1,000 people on the waiting list to join the CSA.\u003c/p>\n\u003cp>It hasn't been all easy. With CSA programs, there needs to be a dedicated drop-off and pickup site. During the course of the pandemic, Walker lost a couple of pickup locations in San Francisco, including one in the Mission. \"All of a sudden, we were scrambling trying to move those people, and the Mission was already heavily impacted.\"\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>She ended up turning to her members to look for a new host. And while other farms had to learn and pivot into a CSA model, Walker was already ahead in knowing how to operate. \"It's a different way of farming,\" says Walker. \"If we're growing with the idea of wholesale for a restaurant, the restaurant wants certain items in the season, but they want to get it for a couple of months. I don't want to put the same exact things into a CSA box week after week, month after month. We need to switch it up, so it's really a different way of growing.\"\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138815/despite-the-pandemic-these-independent-bay-area-food-producers-are-thriving","authors":["11689"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_1875"],"tags":["bayareabites_16549","bayareabites_16625","bayareabites_237","bayareabites_16913","bayareabites_16557","bayareabites_744","bayareabites_16915","bayareabites_14775","bayareabites_16912","bayareabites_16914"],"featImg":"bayareabites_138816","label":"bayareabites"},"bayareabites_138355":{"type":"posts","id":"bayareabites_138355","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138355","score":null,"sort":[1595865600000]},"guestAuthors":[],"slug":"the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why","title":"The Online Grocery Marketplace is Booming in the Bay Area. Here’s Why","publishDate":1595865600,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The coronavirus pandemic has transformed grocery shopping. Grocery sales have increased significantly since the onset of the pandemic, and the convenience and safety of online grocery and delivery companies have contributed to a historical boom.\u003c/p>\n\u003cp>Two Bay Area online grocers in this swift growth are Good Eggs and Imperfect Foods. Each company is carving out a respective corner in the burgeoning marketplace by adding values to their missions around product quality, affordability and above-average compensation that sets them apart from gig-economy fueled tech companies like Instacart and Postmates.\u003c/p>\n\u003cp>“Online grocery is definitely having its moment,” said Bentley Hall, CEO of Bay Area based online grocery purveyors Good Eggs. “I think the consumer behavior shift is large and fast and here to stay.” Hall explained that even though the company has added more delivery windows than ever before to meet growing demands, they sell out in minutes. “We've more than doubled our revenue in the last two months.”\u003c/p>\n\u003ch2>Growing During a Pandemic\u003c/h2>\n\u003cp>Good Eggs, which buys wholesale produce and prepared foods directly from vendors that’s later re-packaged and sold on its website, has been able to meet the growing demands of its new and existing customers by expanding its workforce and ramping up the volume of orders from suppliers. “What we heard from most of our suppliers as this all happened was that at least half of their business was through restaurant and food service and that had dried up overnight,” Hall said. “Instead of on-boarding a ton of new suppliers, [our] focus shifted to how we serve our existing suppliers so we can have a more resilient supply for our customers in this moment.”\u003c/p>\n\u003cfigure id=\"attachment_138345\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138345\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-800x515.jpg\" alt=\"Imperfect Foods, which focuses on diverting quality but superficially less than perfect produce and pantry staples to customers, has experience surging demands during the pandemic.\" width=\"800\" height=\"515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-1020x657.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-1536x990.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Imperfect Foods, which focuses on diverting quality but superficially less than perfect produce and pantry staples to customers, has experience surging demands during the pandemic. \u003ccite>(Imperfect Foods)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The food system’s resilience has been thoroughly tested by the pandemic and companies that have adapted their supply chains to systemic shocks have seen growth during this pandemic. “In the early phases of the pandemic, when airlines and hotels and restaurants shut down, we saw enormous quantities of food being stuck in the wrong supply chain,” said Phillip Behn, CEO of San Francisco-headquartered Imperfect Foods. Behn’s company focuses on reducing food waste by buying and delivering superficially less than perfect produce, pantry staples and proteins for discounted prices to over 400,000 customers across the country. “We're a small company so we did what we could. But it was quite painful to watch the amount of food that ended up being diverted to less than ideal uses,” he added.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Behn surmises that a major problem that leads to food waste in the country is an inflexible supply chain that is disconnected from growers and farmers. He attributes his company’s ability to adapt during the pandemic to the direct relationship Imperfect Foods has built with over 300 growers, 80% of which he said are family-owned businesses. As Imperfect Foods grows, maintaining that dynamic will be a priority and a challenge for Behn.“When companies grow, systems replace some of those relationships,” Behn admitted. “But I'm happy to report that on the sourcing front, we've kept it very much like it was on day one. We continue to have a direct relationship with farmers [which] has grown in volume but it hasn't changed in nature.”\u003c/p>\n\u003ch2>Scaling Business and Values\u003c/h2>\n\u003cp>Besides their wholesale relationships with growers, Good Eggs and Imperfect Foods also differ from competitors through their workforce as they are predominantly staffed by full-time workers with medical benefits. Besides offering extended paid sick leave in response to COVID-19, Good Eggs and Imperfect Foods also pay above the minimum wage with the former promising living wages and both offering ownership shares for all employees. “It's more costly in the long term to not have a quality workforce in place,” Hall explained. “It's a good business decision and it's the right character move.”\u003c/p>\n\u003cp>A part of their scaling business, Good Eggs decided to move into a new 115,000-square-foot warehouse in West Oakland.. Like many new residents to West Oakland, Hall explained that the company chose West Oakland for its proximity to San Francisco, the South Bay and the rest of the East Bay. “If you look around like where is the best location that can deliver same day to all of those geographies and also has an open labor pool, [there's] this combo of where our customers are and where our team is coming from,” he said of the company’s new home.\u003c/p>\n\u003cp>[aside postID=bayareabites_136549,bayareabites_137260,bayareabites_137381]\u003cbr>\nHall worked closely with the city of Oakland to identify organizations that can connect them with local candidates for the 400 new full-time jobs that the company added in the spring. Of those new hires, Good Eggs stated 61% are Oakland residents. One of them is Myra Burns who is in her third week as a delivery driver for the grocery company and makes $19 an hour. “From my perspective, it's really a good place to work for,” she said citing the safety protocols the company takes and the health benefits she receives. “They try to work with you and whatever [physical limitations] you have going on,” Burns said of her new employer’s flexibility. “And I appreciate that because I'm in my late fifties.”\u003c/p>\n\u003cp>As for the living wage the company proudly touts, Burns said she fares better because she’s a single person with no dependents. “[Does] it work for me completely? It has its moments. [I] can use the majority of it to pay my bills and then I own a cleaning service and a little handy-woman service on the side so it just goes along with what I'm doing,” she said. Burns’ assessment is echoed by MIT’s Living Wage Calculator which has Oakland’s hourly living wage at $18.25 for single adults with no children. That figure jumps to $36.46 with just one child.\u003c/p>\n\u003cp>When asked about their ideal customer, Good Eggs’ Hall talked about Marissa, the company’s moniker for its prototypical customer. “Oftentimes, it’s two working parents who have kids under the age of 15 at home,” he said. “They’re the ones who value this pace and quality that we seem to balance pretty well.” According to The Living Wage Calculator, Burns’ wage, when placed in the Marissa scenario and doubled to account for a second income, would fall short of the living wage.\u003c/p>\n\u003cp>Imperfect Foods, which pays its drivers around the same hourly rate, has resorted to temp agencies to staff some of their positions to meet recent surging demands. “We've had to be flexible. Our plan long term is to go back to 100% company hired associates,” Behn said.\u003c/p>\n\u003cfigure id=\"attachment_138542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-138542\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed.jpg\" alt=\"Good Eggs has seen its revenue double during the pandemic and is banking on a permanent shift for many towards online groceries. \" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-1536x960.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Good Eggs has seen its revenue double during the pandemic and is banking on a permanent shift for many towards online groceries. \u003ccite>(Emmanuelle Joyeux for Good Eggs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Looking to the Future\u003c/h2>\n\u003cp>As both companies look ahead to the growing online grocery marketplace, they’re both eyeing expansion. For Good Eggs, Southern California is on the horizon for what Hall calls a “thoughtful geographic expansion.” He also wants to double down on the Bay Area market. “There's a roving boundary between groceries and restaurants which this whole scenario has accelerated so we're thinking about which tastemakers and restaurants we can actually work with to get groceries plus other things [out there],” he said adding that those collaborations are underway for the Bay Area.\u003c/p>\n\u003cp>Behn and Imperfect Foods can leverage renewed awareness around food waste that’s been exposed through the fragile infrastructure of the food system. “The good news is there's so much runway, there's so much more that we can do,” he said, adding his company will have diverted 200 million of the 20 billion pounds of food waste in the country. According to Berkeley based non-profit ReFed, integrating imperfect produce into the market ranks 18 of 27 on shifts that would significantly reduce food waste with consumer education and standardized date labeling coming in first.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But Behn seems up for the challenge: “We can grow into such a large company by continuing to stay 100% focused on our mission.”\u003c/p>\n\n","blocks":[],"excerpt":" As the online grocery delivery market grows, two Bay Area companies are scaling their business and values. ","status":"publish","parent":0,"modified":1621633724,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1459},"headData":{"title":"The Online Grocery Marketplace is Booming in the Bay Area. Here’s Why | KQED","description":" As the online grocery delivery market grows, two Bay Area companies are scaling their business and values. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138355 https://ww2.kqed.org/bayareabites/?p=138355","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/27/the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why/","disqusTitle":"The Online Grocery Marketplace is Booming in the Bay Area. Here’s Why","path":"/bayareabites/138355/the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The coronavirus pandemic has transformed grocery shopping. Grocery sales have increased significantly since the onset of the pandemic, and the convenience and safety of online grocery and delivery companies have contributed to a historical boom.\u003c/p>\n\u003cp>Two Bay Area online grocers in this swift growth are Good Eggs and Imperfect Foods. Each company is carving out a respective corner in the burgeoning marketplace by adding values to their missions around product quality, affordability and above-average compensation that sets them apart from gig-economy fueled tech companies like Instacart and Postmates.\u003c/p>\n\u003cp>“Online grocery is definitely having its moment,” said Bentley Hall, CEO of Bay Area based online grocery purveyors Good Eggs. “I think the consumer behavior shift is large and fast and here to stay.” Hall explained that even though the company has added more delivery windows than ever before to meet growing demands, they sell out in minutes. “We've more than doubled our revenue in the last two months.”\u003c/p>\n\u003ch2>Growing During a Pandemic\u003c/h2>\n\u003cp>Good Eggs, which buys wholesale produce and prepared foods directly from vendors that’s later re-packaged and sold on its website, has been able to meet the growing demands of its new and existing customers by expanding its workforce and ramping up the volume of orders from suppliers. “What we heard from most of our suppliers as this all happened was that at least half of their business was through restaurant and food service and that had dried up overnight,” Hall said. “Instead of on-boarding a ton of new suppliers, [our] focus shifted to how we serve our existing suppliers so we can have a more resilient supply for our customers in this moment.”\u003c/p>\n\u003cfigure id=\"attachment_138345\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138345\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-800x515.jpg\" alt=\"Imperfect Foods, which focuses on diverting quality but superficially less than perfect produce and pantry staples to customers, has experience surging demands during the pandemic.\" width=\"800\" height=\"515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-1020x657.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox-1536x990.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_producebox.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Imperfect Foods, which focuses on diverting quality but superficially less than perfect produce and pantry staples to customers, has experience surging demands during the pandemic. \u003ccite>(Imperfect Foods)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The food system’s resilience has been thoroughly tested by the pandemic and companies that have adapted their supply chains to systemic shocks have seen growth during this pandemic. “In the early phases of the pandemic, when airlines and hotels and restaurants shut down, we saw enormous quantities of food being stuck in the wrong supply chain,” said Phillip Behn, CEO of San Francisco-headquartered Imperfect Foods. Behn’s company focuses on reducing food waste by buying and delivering superficially less than perfect produce, pantry staples and proteins for discounted prices to over 400,000 customers across the country. “We're a small company so we did what we could. But it was quite painful to watch the amount of food that ended up being diverted to less than ideal uses,” he added.\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>Behn surmises that a major problem that leads to food waste in the country is an inflexible supply chain that is disconnected from growers and farmers. He attributes his company’s ability to adapt during the pandemic to the direct relationship Imperfect Foods has built with over 300 growers, 80% of which he said are family-owned businesses. As Imperfect Foods grows, maintaining that dynamic will be a priority and a challenge for Behn.“When companies grow, systems replace some of those relationships,” Behn admitted. “But I'm happy to report that on the sourcing front, we've kept it very much like it was on day one. We continue to have a direct relationship with farmers [which] has grown in volume but it hasn't changed in nature.”\u003c/p>\n\u003ch2>Scaling Business and Values\u003c/h2>\n\u003cp>Besides their wholesale relationships with growers, Good Eggs and Imperfect Foods also differ from competitors through their workforce as they are predominantly staffed by full-time workers with medical benefits. Besides offering extended paid sick leave in response to COVID-19, Good Eggs and Imperfect Foods also pay above the minimum wage with the former promising living wages and both offering ownership shares for all employees. “It's more costly in the long term to not have a quality workforce in place,” Hall explained. “It's a good business decision and it's the right character move.”\u003c/p>\n\u003cp>A part of their scaling business, Good Eggs decided to move into a new 115,000-square-foot warehouse in West Oakland.. Like many new residents to West Oakland, Hall explained that the company chose West Oakland for its proximity to San Francisco, the South Bay and the rest of the East Bay. “If you look around like where is the best location that can deliver same day to all of those geographies and also has an open labor pool, [there's] this combo of where our customers are and where our team is coming from,” he said of the company’s new home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136549,bayareabites_137260,bayareabites_137381","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nHall worked closely with the city of Oakland to identify organizations that can connect them with local candidates for the 400 new full-time jobs that the company added in the spring. Of those new hires, Good Eggs stated 61% are Oakland residents. One of them is Myra Burns who is in her third week as a delivery driver for the grocery company and makes $19 an hour. “From my perspective, it's really a good place to work for,” she said citing the safety protocols the company takes and the health benefits she receives. “They try to work with you and whatever [physical limitations] you have going on,” Burns said of her new employer’s flexibility. “And I appreciate that because I'm in my late fifties.”\u003c/p>\n\u003cp>As for the living wage the company proudly touts, Burns said she fares better because she’s a single person with no dependents. “[Does] it work for me completely? It has its moments. [I] can use the majority of it to pay my bills and then I own a cleaning service and a little handy-woman service on the side so it just goes along with what I'm doing,” she said. Burns’ assessment is echoed by MIT’s Living Wage Calculator which has Oakland’s hourly living wage at $18.25 for single adults with no children. That figure jumps to $36.46 with just one child.\u003c/p>\n\u003cp>When asked about their ideal customer, Good Eggs’ Hall talked about Marissa, the company’s moniker for its prototypical customer. “Oftentimes, it’s two working parents who have kids under the age of 15 at home,” he said. “They’re the ones who value this pace and quality that we seem to balance pretty well.” According to The Living Wage Calculator, Burns’ wage, when placed in the Marissa scenario and doubled to account for a second income, would fall short of the living wage.\u003c/p>\n\u003cp>Imperfect Foods, which pays its drivers around the same hourly rate, has resorted to temp agencies to staff some of their positions to meet recent surging demands. “We've had to be flexible. Our plan long term is to go back to 100% company hired associates,” Behn said.\u003c/p>\n\u003cfigure id=\"attachment_138542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-138542\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed.jpg\" alt=\"Good Eggs has seen its revenue double during the pandemic and is banking on a permanent shift for many towards online groceries. \" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/goodeggs_kqed-1536x960.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Good Eggs has seen its revenue double during the pandemic and is banking on a permanent shift for many towards online groceries. \u003ccite>(Emmanuelle Joyeux for Good Eggs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Looking to the Future\u003c/h2>\n\u003cp>As both companies look ahead to the growing online grocery marketplace, they’re both eyeing expansion. For Good Eggs, Southern California is on the horizon for what Hall calls a “thoughtful geographic expansion.” He also wants to double down on the Bay Area market. “There's a roving boundary between groceries and restaurants which this whole scenario has accelerated so we're thinking about which tastemakers and restaurants we can actually work with to get groceries plus other things [out there],” he said adding that those collaborations are underway for the Bay Area.\u003c/p>\n\u003cp>Behn and Imperfect Foods can leverage renewed awareness around food waste that’s been exposed through the fragile infrastructure of the food system. “The good news is there's so much runway, there's so much more that we can do,” he said, adding his company will have diverted 200 million of the 20 billion pounds of food waste in the country. According to Berkeley based non-profit ReFed, integrating imperfect produce into the market ranks 18 of 27 on shifts that would significantly reduce food waste with consumer education and standardized date labeling coming in first.\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>But Behn seems up for the challenge: “We can grow into such a large company by continuing to stay 100% focused on our mission.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138355/the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why","authors":["11625"],"categories":["bayareabites_752","bayareabites_17082","bayareabites_1875"],"tags":["bayareabites_16557","bayareabites_744","bayareabites_16883","bayareabites_16885","bayareabites_14775","bayareabites_11039","bayareabites_11783","bayareabites_14572","bayareabites_16886","bayareabites_16884"],"featImg":"bayareabites_138346","label":"bayareabites"},"bayareabites_138335":{"type":"posts","id":"bayareabites_138335","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138335","score":null,"sort":[1595544725000]},"guestAuthors":[],"slug":"ferry-building-reopens-after-partial-closure","title":"Ferry Building Reopens After Partial Closure","publishDate":1595544725,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Just two days after its announced partial closure, the Ferry Building is fully open for business once more. On Thursday, in accordance with a \u003c/span>\u003ca href=\"https://www.cdph.ca.gov/Programs/CID/DCDC/CDPH%20Document%20Library/COVID-19/SHO%20Order%20Dimming%20Entire%20State%207-13-2020.pdf\">\u003cspan style=\"font-weight: 400\">statewide public health officer order\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> that restricted indoor activities at malls and other businesses in cities on the state’s watchlist, the Ferry Building closed indoor shops and restaurants that had no direct access to doors that led outside.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, Hudson Pacific Properties, which owns the building, announced that the Ferry Building is now being classified as a transport terminal rather than a shopping mall excluding it from the statewide order. \u003c/span>\u003c/p>\n\u003cp>[aside tag=\"featured-food\" label=\"More News\"]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Over the weekend, Christine Farren, the executive director of \u003c/span>\u003ca href=\"https://cuesa.org/\">\u003cspan style=\"font-weight: 400\">CUESA\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> which runs the longstanding farmer’s market at the building, heard that this closure order was coming down and was in talks with the building’s manager to host businesses that were forced to close as pop-ups at the organization’s outdoor markets. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a tenant of the building's outdoor spaces well practiced in social distancing and sanitization measures, CUESA’s markets have remained open during the pandemic because of its physical positioning and its essential service of providing fresh and prepared foods. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">“CUESA has a longstanding relationship with almost all of the tenants that are inside of the Ferry Building because we've acted as a small business incubator for many of them,” Farren explained. “At one count, nearly 40% of the businesses inside had started in our farmer's market so these are very personal relationships to us.”\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For now, CUESA and the rest of the businesses at the market can resume business as usual. \u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"After closing following statewide health code orders, the San Francisco Ferry Building's shops and restaurants are open once again. \r\n","status":"publish","parent":0,"modified":1621633804,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":284},"headData":{"title":"Ferry Building Reopens After Partial Closure | KQED","description":"After closing following statewide health code orders, the San Francisco Ferry Building's shops and restaurants are open once again. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138335 https://ww2.kqed.org/bayareabites/?p=138335","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/23/ferry-building-reopens-after-partial-closure/","disqusTitle":"Ferry Building Reopens After Partial Closure","path":"/bayareabites/138335/ferry-building-reopens-after-partial-closure","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Just two days after its announced partial closure, the Ferry Building is fully open for business once more. On Thursday, in accordance with a \u003c/span>\u003ca href=\"https://www.cdph.ca.gov/Programs/CID/DCDC/CDPH%20Document%20Library/COVID-19/SHO%20Order%20Dimming%20Entire%20State%207-13-2020.pdf\">\u003cspan style=\"font-weight: 400\">statewide public health officer order\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> that restricted indoor activities at malls and other businesses in cities on the state’s watchlist, the Ferry Building closed indoor shops and restaurants that had no direct access to doors that led outside.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, Hudson Pacific Properties, which owns the building, announced that the Ferry Building is now being classified as a transport terminal rather than a shopping mall excluding it from the statewide order. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"featured-food","label":"More News "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Over the weekend, Christine Farren, the executive director of \u003c/span>\u003ca href=\"https://cuesa.org/\">\u003cspan style=\"font-weight: 400\">CUESA\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> which runs the longstanding farmer’s market at the building, heard that this closure order was coming down and was in talks with the building’s manager to host businesses that were forced to close as pop-ups at the organization’s outdoor markets. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a tenant of the building's outdoor spaces well practiced in social distancing and sanitization measures, CUESA’s markets have remained open during the pandemic because of its physical positioning and its essential service of providing fresh and prepared foods. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">“CUESA has a longstanding relationship with almost all of the tenants that are inside of the Ferry Building because we've acted as a small business incubator for many of them,” Farren explained. “At one count, nearly 40% of the businesses inside had started in our farmer's market so these are very personal relationships to us.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For now, CUESA and the rest of the businesses at the market can resume business as usual. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138335/ferry-building-reopens-after-partial-closure","authors":["11625"],"categories":["bayareabites_109","bayareabites_1874","bayareabites_95","bayareabites_17082","bayareabites_1875","bayareabites_16882","bayareabites_90"],"tags":["bayareabites_16863","bayareabites_16549","bayareabites_237","bayareabites_14747","bayareabites_16557","bayareabites_16601","bayareabites_289"],"featImg":"bayareabites_138336","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? 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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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