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Add on the rolling blackouts by PG&E that have affected residents and food businesses all over Northern California, and food preparedness becomes an even more abstract concept. (If you’re wondering how to prepare for a power outage and what is safe to eat during one, find our guide \u003c/span>\u003ca href=\"https://www.kqed.org/science/1948844/how-safe-to-eat-is-the-food-in-your-fridge-during-a-power-outage\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">).\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Thankfully, organizations like \u003c/span>\u003ca href=\"https://wck.org/\">\u003cspan style=\"font-weight: 400\">World Central Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, renowned chef José Andres’s “first food-responder” non-profit, are on the ground and in action in the North Bay feeding evacuees and first responders. Yesterday at the Sonoma Fairgrounds, chef Tyler Florence and volunteers from World Central Kitchen served up 6,000 meals. \u003c/span>\u003c/p>\n\u003cp>https://twitter.com/chefjoseandres/status/1188895557751889920\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Other groups are focusing their relief efforts on addressing marginalized communities who face increased risk in these moments including \u003c/span>\u003ca href=\"https://nc707.org/\">\u003cspan style=\"font-weight: 400\">Nuestra Comunidad\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, an organization that builds resiliency through bilingual disaster preparedness, and \u003c/span>\u003ca href=\"https://www.corazonhealdsburg.org/unityfund\">\u003cspan style=\"font-weight: 400\">Corazón Healdsburg\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which aims to bridge the economic gap across racial lines in Northern California. Sonoma County-based \u003c/span>\u003ca href=\"http://undocufund.org/\">\u003cspan style=\"font-weight: 400\">UndocuFund\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is also on the ground providing relief for undocumented folks affected by the fire. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a list of other organizations in Sonoma Country providing fire relief as well as accepting donations and volunteer help:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://wck.org/\">\u003cspan style=\"font-weight: 400\">World Central Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is accepting \u003c/span>\u003ca href=\"https://donate.wck.org/give/236738/#!/donation/checkout\">\u003cspan style=\"font-weight: 400\">donations\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as well as volunteers who can sign up for a shift \u003c/span>\u003ca href=\"https://signup.com/client/invitation2/secure/3050505/false#/invitation\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://refb.org/\">\u003cspan style=\"font-weight: 400\">Redwood Empire Food Bank\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is accepting donations at \u003c/span>\u003ca href=\"https://refb.org/redwood-empire-food-bank-kincade-fire-update-monday-october-28-2019/\">\u003cspan style=\"font-weight: 400\">several locations\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> throughout Sonoma Country and is providing food at shelters in the area.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://napa.networkofcare.org/ph/services/agency.aspx?pid=CommunityActionofNapaValleyNapaValleyFoodBank_1038_11_0\">\u003cspan style=\"font-weight: 400\">Napa Valley Food Bank\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> has outposts throughout Napa county including in Napa, Lake Berryessa, St. Helena and Calistoga.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sonomafamilymeal.org/\">\u003cspan style=\"font-weight: 400\">Sonoma Family Meal\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has worked with chefs, farms and restaurants to serve meals to families affected by fires since 2017. You can donate for Kincade fire relief \u003c/span>\u003ca href=\"https://www.gofundme.com/f/SonomaFamilyMeal?pc=fb_co_campmgmt_w&rcid=r01-157222190586-a3eb4b987997445b\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and sign up for a shift \u003c/span>\u003ca href=\"https://signup.com/client/invitation2/secure/3050505/false#/invitation\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://cvnl.org/volunteerism/disaster-services/\">\u003cspan style=\"font-weight: 400\">Volunteer Center of Sonoma\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is accepting volunteers through their online portal. If you have specialized skills such as food handling or CERT, you can sign up for their disaster response team \u003c/span>\u003ca href=\"https://forms.zohopublic.com/virtualoffice11888/form/DisasterResponse2019/formperma/B1PhqADA_da9FI1WHvNotOaIhdQEGxlMfVe6KTT70xw\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://cfs.fcsuite.com/erp/donate/create?funit_id=1652\">Community Foundation Sonoma County Resilience Fund\u003c/a> is a long-term fund first started in 2017 that you can donate to. It is a source of long-term aid for Sonoma County.\u003c/li>\n\u003cli>United Way of the Wine Country's \u003ca href=\"https://www.unitedwaywinecountry.org/servlet/eAndar.article/4/United-Way-of-the-Wine-Country\">Kincade Fire Emergency Relief & Recovery Fund\u003c/a> is accepting donations to help with the relief and recovery efforts for those affected by the fire.\u003c/li>\n\u003cli>\u003ca href=\"https://cfilc.org/\">California Foundation for Independent Living Centers\u003c/a>'s Richard Devylder Fund, named after the disability rights activist, supports those who lost critical mobility and accessibility devices devices in the fires. You can specify your donation in the drop down menu \u003ca href=\"https://cfilc.org/donate/\">here\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>This list is by no means exhaustive\u003c/strong> and we encourage you to share information about volunteering and donation opportunities with us on \u003c/span>\u003ca href=\"https://twitter.com/KQEDcheckplease\">\u003cspan style=\"font-weight: 400\">Twitter\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">\u003cspan style=\"font-weight: 400\">Facebook\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> or \u003c/span>\u003ca href=\"https://www.instagram.com/kqedbayareabites/\">\u003cspan style=\"font-weight: 400\">Instagram\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"Fire relief organizations are on the ground providing shelter and food for evacuees during the Kincade fire.","status":"publish","parent":0,"modified":1572386999,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":545},"headData":{"title":"How You Can Help Kincade Fire Relief Efforts | KQED","description":"Fire relief organizations are on the ground providing shelter and food for evacuees during the Kincade fire.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How You Can Help Kincade Fire Relief Efforts","datePublished":"2019-10-28T22:42:40.000Z","dateModified":"2019-10-29T22:09:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"135217 https://ww2.kqed.org/bayareabites/?p=135217","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/10/28/how-you-can-help-kincade-fire-relief-efforts/","disqusTitle":"How You Can Help Kincade Fire Relief Efforts","path":"/bayareabites/135217/how-you-can-help-kincade-fire-relief-efforts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">This week, as the \u003c/span>\u003ca href=\"https://www.kqed.org/news/11782314/what-you-need-to-know-sonoma-countys-kincade-fire\">\u003cspan style=\"font-weight: 400\">Kincade Fire\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> rages on prompting more evacuations and preemptive power outages to prevent further fires, fire relief organizations are on the ground providing shelter and food for evacuees. \u003c/span>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"science_1941376,news_11622575","label":"What we learned from past fires "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three days worth of non-perishable food and water is a line item commonly seen on evacuation packing lists but most residents of this fire-stricken and earthquake-prone state can’t quite quantify what that looks like. Add on the rolling blackouts by PG&E that have affected residents and food businesses all over Northern California, and food preparedness becomes an even more abstract concept. (If you’re wondering how to prepare for a power outage and what is safe to eat during one, find our guide \u003c/span>\u003ca href=\"https://www.kqed.org/science/1948844/how-safe-to-eat-is-the-food-in-your-fridge-during-a-power-outage\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">).\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Thankfully, organizations like \u003c/span>\u003ca href=\"https://wck.org/\">\u003cspan style=\"font-weight: 400\">World Central Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, renowned chef José Andres’s “first food-responder” non-profit, are on the ground and in action in the North Bay feeding evacuees and first responders. Yesterday at the Sonoma Fairgrounds, chef Tyler Florence and volunteers from World Central Kitchen served up 6,000 meals. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"singleTwitterStatus","attributes":{"named":{"id":"1188895557751889920"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Other groups are focusing their relief efforts on addressing marginalized communities who face increased risk in these moments including \u003c/span>\u003ca href=\"https://nc707.org/\">\u003cspan style=\"font-weight: 400\">Nuestra Comunidad\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, an organization that builds resiliency through bilingual disaster preparedness, and \u003c/span>\u003ca href=\"https://www.corazonhealdsburg.org/unityfund\">\u003cspan style=\"font-weight: 400\">Corazón Healdsburg\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which aims to bridge the economic gap across racial lines in Northern California. Sonoma County-based \u003c/span>\u003ca href=\"http://undocufund.org/\">\u003cspan style=\"font-weight: 400\">UndocuFund\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is also on the ground providing relief for undocumented folks affected by the fire. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a list of other organizations in Sonoma Country providing fire relief as well as accepting donations and volunteer help:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://wck.org/\">\u003cspan style=\"font-weight: 400\">World Central Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is accepting \u003c/span>\u003ca href=\"https://donate.wck.org/give/236738/#!/donation/checkout\">\u003cspan style=\"font-weight: 400\">donations\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as well as volunteers who can sign up for a shift \u003c/span>\u003ca href=\"https://signup.com/client/invitation2/secure/3050505/false#/invitation\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://refb.org/\">\u003cspan style=\"font-weight: 400\">Redwood Empire Food Bank\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is accepting donations at \u003c/span>\u003ca href=\"https://refb.org/redwood-empire-food-bank-kincade-fire-update-monday-october-28-2019/\">\u003cspan style=\"font-weight: 400\">several locations\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> throughout Sonoma Country and is providing food at shelters in the area.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://napa.networkofcare.org/ph/services/agency.aspx?pid=CommunityActionofNapaValleyNapaValleyFoodBank_1038_11_0\">\u003cspan style=\"font-weight: 400\">Napa Valley Food Bank\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> has outposts throughout Napa county including in Napa, Lake Berryessa, St. Helena and Calistoga.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sonomafamilymeal.org/\">\u003cspan style=\"font-weight: 400\">Sonoma Family Meal\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has worked with chefs, farms and restaurants to serve meals to families affected by fires since 2017. You can donate for Kincade fire relief \u003c/span>\u003ca href=\"https://www.gofundme.com/f/SonomaFamilyMeal?pc=fb_co_campmgmt_w&rcid=r01-157222190586-a3eb4b987997445b\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and sign up for a shift \u003c/span>\u003ca href=\"https://signup.com/client/invitation2/secure/3050505/false#/invitation\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://cvnl.org/volunteerism/disaster-services/\">\u003cspan style=\"font-weight: 400\">Volunteer Center of Sonoma\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is accepting volunteers through their online portal. If you have specialized skills such as food handling or CERT, you can sign up for their disaster response team \u003c/span>\u003ca href=\"https://forms.zohopublic.com/virtualoffice11888/form/DisasterResponse2019/formperma/B1PhqADA_da9FI1WHvNotOaIhdQEGxlMfVe6KTT70xw\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://cfs.fcsuite.com/erp/donate/create?funit_id=1652\">Community Foundation Sonoma County Resilience Fund\u003c/a> is a long-term fund first started in 2017 that you can donate to. It is a source of long-term aid for Sonoma County.\u003c/li>\n\u003cli>United Way of the Wine Country's \u003ca href=\"https://www.unitedwaywinecountry.org/servlet/eAndar.article/4/United-Way-of-the-Wine-Country\">Kincade Fire Emergency Relief & Recovery Fund\u003c/a> is accepting donations to help with the relief and recovery efforts for those affected by the fire.\u003c/li>\n\u003cli>\u003ca href=\"https://cfilc.org/\">California Foundation for Independent Living Centers\u003c/a>'s Richard Devylder Fund, named after the disability rights activist, supports those who lost critical mobility and accessibility devices devices in the fires. You can specify your donation in the drop down menu \u003ca href=\"https://cfilc.org/donate/\">here\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>This list is by no means exhaustive\u003c/strong> and we encourage you to share information about volunteering and donation opportunities with us on \u003c/span>\u003ca href=\"https://twitter.com/KQEDcheckplease\">\u003cspan style=\"font-weight: 400\">Twitter\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">\u003cspan style=\"font-weight: 400\">Facebook\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> or \u003c/span>\u003ca href=\"https://www.instagram.com/kqedbayareabites/\">\u003cspan style=\"font-weight: 400\">Instagram\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135217/how-you-can-help-kincade-fire-relief-efforts","authors":["11625"],"categories":["bayareabites_3032","bayareabites_10028","bayareabites_15155"],"tags":["bayareabites_9710","bayareabites_16481","bayareabites_14869","bayareabites_1336"],"featImg":"bayareabites_135233","label":"bayareabites"},"bayareabites_133858":{"type":"posts","id":"bayareabites_133858","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133858","score":null,"sort":[1559751196000]},"guestAuthors":[],"slug":"how-a-fight-over-beef-jerky-reveals-tensions-over-snap-in-the-trump-era","title":"How A Fight Over Beef Jerky Reveals Tensions Over SNAP In The Trump Era","publishDate":1559751196,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>For roughly \u003ca href=\"https://www.fns.usda.gov/pd/supplemental-nutrition-assistance-program-snap\">40 million Americans\u003c/a>, SNAP benefits are a lifeline.\u003c/p>\n\u003cp>The Supplemental Nutrition Assistance Program, formerly known as food stamps, delivers about $60 billion in aid each year. And retailers that accept SNAP benefits are required to stock a variety of staple foods — including a minimum number of fruits and vegetables, meat, dairy and grain options.\u003c/p>\n\u003cp>Now, there's a controversy brewing over which foods count as staples. Should beef jerky, spray cheese and \u003cem>queso\u003c/em> dip count? The Trump administration has proposed a rule that would allow retailers to include these items.\u003c/p>\n\u003cp>\"The Trump administration would weaken what stores would have to offer,\" says \u003ca href=\"https://cspinet.org/biography/margo-wootan\">Margo Wootan\u003c/a> of the Center for Science in the Public Interest, a consumer advocacy group. She says this could result in fewer healthy options in convenience and corner stores where SNAP recipients spend about $3 billion in benefits each year. \u003c/p>\n\u003cp>A rule written during the Obama administration would require retailers to stock at least seven different products in each of four key food categories — fruits and vegetables, meat, dairy and grains. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Under the change proposed by the Trump administration, retailers could stock dried meats — such as beef jerky — and shelf-stable, processed cheese products to help them meet their meat and dairy requirements. And this may offset the need to offer as many fresh meat and dairy products. Wootan's complaint about this policy: \"Very few families would serve up a Slim Jim as the main course in a meal,\" she says. It's a snack.\u003c/p>\n\u003cp>As Wootan and I tour a convenience store in Washington, D.C., she points to aisles filled with snack food. \"Almost all of this is chips, snack cakes, candy,\" she says.\u003c/p>\n\u003cp>She says SNAP benefits are intended to provide people with foods they can cook at home. And it would be helpful if convenience stores made it possible for families to do \"a real shop for foods they can prepare into meals,\" Wootan says — more like a grocery store. \u003c/p>\n\u003cp>Studies have shown that a \u003ca href=\"http://thefoodtrust.org/uploads/media_items/access-to-healthy-food.original.pdf\">lack of easy access to healthy foods\u003c/a> — whether it's due to living in an urban \"food desert\" or in a rural area with no supermarket — is one contributor to poor nutrition and obesity.\u003c/p>\n\u003cp>And it's also true that in some areas, convenience stores fill a gap. \"We offer the majority of healthy foods,\" says Robert Forsyth, who operates the MotoMart chain of convenience stores across six Midwestern states, including Illinois, Wisconsin and Ohio. His family has been in the business for decades.\u003c/p>\n\u003cp>He says there was a time when you would only see cigarettes and candy bars at gas station stores. \"We've been in the business so long, we remember before convenience stores were really a thing,\" Forsyth says.\u003c/p>\n\u003cp>Now, people come in \"to buy orange juice and milk and — in our stores — apples, oranges, bananas,\" he says. He also points to an array of nuts, whole-grain breads and yogurts that his stores stock. \"Lots of good, healthy products,\" he says.\u003c/p>\n\u003cp>Forsyth supports the Trump administration's proposed rule changes. In a letter to the USDA, he asked the agency to give retailers even more flexibility in determining which foods meet the requirements. He also defends products such as beef jerky — which he says are popular, nutritious and affordable.\u003c/p>\n\u003cp>\"Affordability is a huge aspect,\" Forsyth says. He says he can only stay in business if he sells items that people want to buy. \"It doesn't do me any good to sell almond milk and goat cheese,\" because he says his customers don't want them. \u003c/p>\n\u003cp>\"You've got to meet SNAP recipients where they are,\" Forsyth says. And he doesn't like the idea of beef jerky or processed cheese being singled out. \"I think it's an elitist attitude.\" He says the rules written during the Obama administration would have hurt his business. \"The situation is the law would have squeezed out convenience store operators\" from being able to accept SNAP benefits. \u003c/p>\n\u003cp>He agrees that people should be taught more about good nutrition. \"We need to educate people on their choices and we need to make sure they have a variety of healthy choices to choose from,\" Forsyth says. But the rules shouldn't be so strict that they undermine his business. He says if convenience stores were squeezed out of some of the small towns where he operates, such as Plover, Wis., and Galion, Ohio, some of his customers who live miles from a major supermarket and don't have easy access to transportation would be left with fewer food-shopping options.\u003c/p>\n\u003cp>The\u003ca href=\"https://www.federalregister.gov/documents/2019/04/05/2019-06597/providing-regulatory-flexibility-for-retailers-in-the-supplemental-nutrition-assistance-program-snap\"> public comment period\u003c/a> on this proposed rule ends Tuesday. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/04/729733146/how-a-fight-over-beef-jerky-reveals-tensions-over-snap-in-the-trump-era\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Retailers that accept SNAP benefits must stock a variety of staple foods, including a minimum number of fruits and vegetables, meat, dairy and grain options. Now there's a fight over what counts.","status":"publish","parent":0,"modified":1559751196,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":794},"headData":{"title":"How A Fight Over Beef Jerky Reveals Tensions Over SNAP In The Trump Era | KQED","description":"Retailers that accept SNAP benefits must stock a variety of staple foods, including a minimum number of fruits and vegetables, meat, dairy and grain options. Now there's a fight over what counts.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How A Fight Over Beef Jerky Reveals Tensions Over SNAP In The Trump Era","datePublished":"2019-06-05T16:13:16.000Z","dateModified":"2019-06-05T16:13:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"133858 https://ww2.kqed.org/bayareabites/?p=133858","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/06/05/how-a-fight-over-beef-jerky-reveals-tensions-over-snap-in-the-trump-era/","disqusTitle":"How A Fight Over Beef Jerky Reveals Tensions Over SNAP In The Trump Era","nprImageCredit":"Spencer Platt","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"729733146","nprApiLink":"http://api.npr.org/query?id=729733146&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/06/04/729733146/how-a-fight-over-beef-jerky-reveals-tensions-over-snap-in-the-trump-era?ft=nprml&f=729733146","nprRetrievedStory":"1","nprPubDate":"Tue, 04 Jun 2019 19:08:00 -0400","nprStoryDate":"Tue, 04 Jun 2019 18:04:19 -0400","nprLastModifiedDate":"Tue, 04 Jun 2019 19:08:11 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2019/06/20190604_atc_convenience_stores_and_snap_benefits.mp3?orgId=1&topicId=1128&d=194&story=729733146&ft=nprml&f=729733146","nprAudioM3u":"http://api.npr.org/m3u/1729794740-be8cc4.m3u?orgId=1&topicId=1128&d=194&story=729733146&ft=nprml&f=729733146","audioTrackLength":194,"path":"/bayareabites/133858/how-a-fight-over-beef-jerky-reveals-tensions-over-snap-in-the-trump-era","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2019/06/20190604_atc_convenience_stores_and_snap_benefits.mp3?orgId=1&topicId=1128&d=194&story=729733146&ft=nprml&f=729733146","parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For roughly \u003ca href=\"https://www.fns.usda.gov/pd/supplemental-nutrition-assistance-program-snap\">40 million Americans\u003c/a>, SNAP benefits are a lifeline.\u003c/p>\n\u003cp>The Supplemental Nutrition Assistance Program, formerly known as food stamps, delivers about $60 billion in aid each year. And retailers that accept SNAP benefits are required to stock a variety of staple foods — including a minimum number of fruits and vegetables, meat, dairy and grain options.\u003c/p>\n\u003cp>Now, there's a controversy brewing over which foods count as staples. Should beef jerky, spray cheese and \u003cem>queso\u003c/em> dip count? The Trump administration has proposed a rule that would allow retailers to include these items.\u003c/p>\n\u003cp>\"The Trump administration would weaken what stores would have to offer,\" says \u003ca href=\"https://cspinet.org/biography/margo-wootan\">Margo Wootan\u003c/a> of the Center for Science in the Public Interest, a consumer advocacy group. She says this could result in fewer healthy options in convenience and corner stores where SNAP recipients spend about $3 billion in benefits each year. \u003c/p>\n\u003cp>A rule written during the Obama administration would require retailers to stock at least seven different products in each of four key food categories — fruits and vegetables, meat, dairy and grains. \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>Under the change proposed by the Trump administration, retailers could stock dried meats — such as beef jerky — and shelf-stable, processed cheese products to help them meet their meat and dairy requirements. And this may offset the need to offer as many fresh meat and dairy products. Wootan's complaint about this policy: \"Very few families would serve up a Slim Jim as the main course in a meal,\" she says. It's a snack.\u003c/p>\n\u003cp>As Wootan and I tour a convenience store in Washington, D.C., she points to aisles filled with snack food. \"Almost all of this is chips, snack cakes, candy,\" she says.\u003c/p>\n\u003cp>She says SNAP benefits are intended to provide people with foods they can cook at home. And it would be helpful if convenience stores made it possible for families to do \"a real shop for foods they can prepare into meals,\" Wootan says — more like a grocery store. \u003c/p>\n\u003cp>Studies have shown that a \u003ca href=\"http://thefoodtrust.org/uploads/media_items/access-to-healthy-food.original.pdf\">lack of easy access to healthy foods\u003c/a> — whether it's due to living in an urban \"food desert\" or in a rural area with no supermarket — is one contributor to poor nutrition and obesity.\u003c/p>\n\u003cp>And it's also true that in some areas, convenience stores fill a gap. \"We offer the majority of healthy foods,\" says Robert Forsyth, who operates the MotoMart chain of convenience stores across six Midwestern states, including Illinois, Wisconsin and Ohio. His family has been in the business for decades.\u003c/p>\n\u003cp>He says there was a time when you would only see cigarettes and candy bars at gas station stores. \"We've been in the business so long, we remember before convenience stores were really a thing,\" Forsyth says.\u003c/p>\n\u003cp>Now, people come in \"to buy orange juice and milk and — in our stores — apples, oranges, bananas,\" he says. He also points to an array of nuts, whole-grain breads and yogurts that his stores stock. \"Lots of good, healthy products,\" he says.\u003c/p>\n\u003cp>Forsyth supports the Trump administration's proposed rule changes. In a letter to the USDA, he asked the agency to give retailers even more flexibility in determining which foods meet the requirements. He also defends products such as beef jerky — which he says are popular, nutritious and affordable.\u003c/p>\n\u003cp>\"Affordability is a huge aspect,\" Forsyth says. He says he can only stay in business if he sells items that people want to buy. \"It doesn't do me any good to sell almond milk and goat cheese,\" because he says his customers don't want them. \u003c/p>\n\u003cp>\"You've got to meet SNAP recipients where they are,\" Forsyth says. And he doesn't like the idea of beef jerky or processed cheese being singled out. \"I think it's an elitist attitude.\" He says the rules written during the Obama administration would have hurt his business. \"The situation is the law would have squeezed out convenience store operators\" from being able to accept SNAP benefits. \u003c/p>\n\u003cp>He agrees that people should be taught more about good nutrition. \"We need to educate people on their choices and we need to make sure they have a variety of healthy choices to choose from,\" Forsyth says. But the rules shouldn't be so strict that they undermine his business. He says if convenience stores were squeezed out of some of the small towns where he operates, such as Plover, Wis., and Galion, Ohio, some of his customers who live miles from a major supermarket and don't have easy access to transportation would be left with fewer food-shopping options.\u003c/p>\n\u003cp>The\u003ca href=\"https://www.federalregister.gov/documents/2019/04/05/2019-06597/providing-regulatory-flexibility-for-retailers-in-the-supplemental-nutrition-assistance-program-snap\"> public comment period\u003c/a> on this proposed rule ends Tuesday. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/04/729733146/how-a-fight-over-beef-jerky-reveals-tensions-over-snap-in-the-trump-era\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133858/how-a-fight-over-beef-jerky-reveals-tensions-over-snap-in-the-trump-era","authors":["byline_bayareabites_133858"],"categories":["bayareabites_3032","bayareabites_10028","bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_10011","bayareabites_16272","bayareabites_11838"],"featImg":"bayareabites_133859","label":"bayareabites"},"bayareabites_133721":{"type":"posts","id":"bayareabites_133721","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133721","score":null,"sort":[1558548406000]},"guestAuthors":[],"slug":"how-lunch-shaming-is-facing-scrutiny-around-the-us","title":"How ‘Lunch Shaming’ Is Facing Scrutiny Around The US","publishDate":1558548406,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>NEW YORK (AP) — Denying children a hot meal apparently isn’t a popular way for schools to deal with unpaid lunch money.\u003c/p>\n\u003cp>After a flood of angry Facebook comments and phone calls, a Rhode Island district last week abandoned its plan to serve cold sandwiches to students whose families owe money.\u003c/p>\n\u003cp>“The outcry was global,” said Catherine Bonang of Warwick Public Schools.\u003c/p>\n\u003cp>Such practices aren’t new, but they are facing more scrutiny. As the push against “lunch shaming” gains traction, here’s what you should know:\u003c/p>\n\u003ch2>What happened in Rhode Island?\u003c/h2>\n\u003cp>Previously, students in Warwick with unpaid charges were served cheese sandwiches that are not on the regular menu, which made it clear who owed money, Bonang said. The district was trying to make it less obvious by switching to sunflower butter and jelly sandwiches, since those are offered as a daily option to everyone, she said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the \u003ca href=\"https://www.facebook.com/Warwickschools/posts/837912413252413?__tn__=-R\">backlash\u003c/a> prompted officials to go further and say all students would get the choice of a hot meal. A policy of not letting older students with unpaid meal charges take part in activities like dances and field trips was also recently scrapped, the district said.\u003c/p>\n\u003ch2>How common is lunch shaming?\u003c/h2>\n\u003cp>It’s difficult to gauge the prevalence among the nation’s thousands of schools. But in 2011, a majority of districts surveyed said they had unpaid meal charges, according to a \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/SNOPSYear1.pdf\">study\u003c/a> by the U.S. Department of Agriculture, which oversees the federal school lunch program. Among those schools, serving alternative meals was common. Cheese or peanut butter and jelly sandwiches were cited as alternatives.\u003c/p>\n\u003cp>Districts also reported taking other actions to recover costs, such as withholding grades.\u003c/p>\n\u003ch2>Are there rules against lunch shaming?\u003c/h2>\n\u003cp>\u003ca href=\"https://apnews.com/affc45f314114094b01f1e649811c4ad\">New Mexico\u003c/a> passed a law against it in 2017, and several other states including California, Iowa and Oregon have followed suit.\u003c/p>\n\u003cp>The laws generally prohibit practices like stamping students’ hands or making them do chores, though serving alternative meals isn’t always explicitly banned. The laws’ supporters say students should never go hungry at school or be shamed with food.\u003c/p>\n\u003cp>Last month, federal lawmakers introduced “anti-lunch shaming” \u003ca href=\"https://www.tomudall.senate.gov/imo/media/doc/RYA19161.pdf\">legislation\u003c/a> to help shield children with unpaid charges. The USDA also discourages practices that stigmatize students, but lets districts set their own policies.\u003c/p>\n\u003ch2>Aren't alternative meals a form of lunch shaming?\u003c/h2>\n\u003cp>A child can feel shame even if it’s not obvious to others why they’re getting a cold sandwich, said Jennifer Ramo of New Mexico Appleseed, which advocates against the practice.\u003c/p>\n\u003cp>After forgetting to pay for lunches one week, Aniece Germain said her son was given a sun butter sandwich in kindergarten last year. She said her heart broke when she picked him up at school, and he asked why she hadn’t paid for him.\u003c/p>\n\u003cp>She was also charged $2.50 for the sandwich, the same as for a hot meal.\u003c/p>\n\u003cp>“So the purpose of that is to humiliate the kids, shame the kids, to get the parents to pay,” said Germain, who lives in Cranston, Rhode Island, not far from Warwick.\u003c/p>\n\u003cp>Cranston’s school district said it no longer serves alternative meals.\u003c/p>\n\u003ch2>Who's affected by lunch shaming?\u003c/h2>\n\u003cp>The national school lunch program serves around \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/pd/slsummar.pdf\">30 million children\u003c/a>. About 20 million of those students qualify for free lunches, and 2 million qualify for a reduced price lunch of 40 cents.\u003c/p>\n\u003cp>The roughly 8 million remaining pay the regular price determined by local districts. Students with unpaid meal charges are the ones affected by lunch shaming.\u003c/p>\n\u003ch2>Why do families have unpaid charges?\u003c/h2>\n\u003cp>Even if families with unpaid charges could afford to pay, many say children shouldn’t be punished for their failure to do so.\u003c/p>\n\u003cp>Reasons for unpaid charges can also vary. Some families may struggle to make ends meet, even if they’re not eligible for free or reduced-price lunches. Others may feel there’s a stigma to applying, or not realize they qualify.\u003c/p>\n\u003cp>In Warwick, the district said $12,000 of its $77,000 in unpaid charges is owed by children who qualified for free lunch, with charges incurred before their applications were approved.\u003c/p>\n\u003cp>The School Nutrition Association, which represents cafeteria operators and suppliers, said providing free lunches for all students would end confusion about charges.\u003c/p>\n\u003ch2>Are unpaid charges a big problem?\u003c/h2>\n\u003cp>The USDA report from a few years ago said lost revenue from unpaid meals tended to represent a tiny percentage of a school food program’s overall spending. But situations can vary, and the School Nutrition Association said unpaid charges are a widespread issue, with debt esca2lating in places that adopted anti-lunch shaming policies.\u003c/p>\n\u003cp>In Maine, officials estimate the state’s new law will have unknown but ”\u003ca href=\"https://www.apnews.com/5c81a2660e6940598bf3de4a3dabc294\">significant\u003c/a>” costs for local districts.\u003c/p>\n\u003cp>In Cranston, where the debt is at about $90,000, officials in January started using a debt collector. Michael Crudale of Cranston Public Schools said simply getting a letter from a collection agency can sometimes get families to pay.\u003c/p>\n\u003cp>“They feel like it’s been turned up a notch,” he said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He said credit scores aren’t affected, but that letters are sent every 30 days until the school year ends. At that point, Crudale said the district eats the cost and the debt is erased.\u003c/p>\n\n","blocks":[],"excerpt":"As the push against “lunch shaming” gains traction, here’s what you should know.","status":"publish","parent":0,"modified":1559591142,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":904},"headData":{"title":"How ‘Lunch Shaming’ Is Facing Scrutiny Around The US | KQED","description":"As the push against “lunch shaming” gains traction, here’s what you should know.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How ‘Lunch Shaming’ Is Facing Scrutiny Around The US","datePublished":"2019-05-22T18:06:46.000Z","dateModified":"2019-06-03T19:45:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"133721 https://ww2.kqed.org/bayareabites/?p=133721","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/05/22/how-lunch-shaming-is-facing-scrutiny-around-the-us/","disqusTitle":"How ‘Lunch Shaming’ Is Facing Scrutiny Around The US","nprByline":"Candice Choi, Associated Press","path":"/bayareabites/133721/how-lunch-shaming-is-facing-scrutiny-around-the-us","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>NEW YORK (AP) — Denying children a hot meal apparently isn’t a popular way for schools to deal with unpaid lunch money.\u003c/p>\n\u003cp>After a flood of angry Facebook comments and phone calls, a Rhode Island district last week abandoned its plan to serve cold sandwiches to students whose families owe money.\u003c/p>\n\u003cp>“The outcry was global,” said Catherine Bonang of Warwick Public Schools.\u003c/p>\n\u003cp>Such practices aren’t new, but they are facing more scrutiny. As the push against “lunch shaming” gains traction, here’s what you should know:\u003c/p>\n\u003ch2>What happened in Rhode Island?\u003c/h2>\n\u003cp>Previously, students in Warwick with unpaid charges were served cheese sandwiches that are not on the regular menu, which made it clear who owed money, Bonang said. The district was trying to make it less obvious by switching to sunflower butter and jelly sandwiches, since those are offered as a daily option to everyone, she said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the \u003ca href=\"https://www.facebook.com/Warwickschools/posts/837912413252413?__tn__=-R\">backlash\u003c/a> prompted officials to go further and say all students would get the choice of a hot meal. A policy of not letting older students with unpaid meal charges take part in activities like dances and field trips was also recently scrapped, the district said.\u003c/p>\n\u003ch2>How common is lunch shaming?\u003c/h2>\n\u003cp>It’s difficult to gauge the prevalence among the nation’s thousands of schools. But in 2011, a majority of districts surveyed said they had unpaid meal charges, according to a \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/SNOPSYear1.pdf\">study\u003c/a> by the U.S. Department of Agriculture, which oversees the federal school lunch program. Among those schools, serving alternative meals was common. Cheese or peanut butter and jelly sandwiches were cited as alternatives.\u003c/p>\n\u003cp>Districts also reported taking other actions to recover costs, such as withholding grades.\u003c/p>\n\u003ch2>Are there rules against lunch shaming?\u003c/h2>\n\u003cp>\u003ca href=\"https://apnews.com/affc45f314114094b01f1e649811c4ad\">New Mexico\u003c/a> passed a law against it in 2017, and several other states including California, Iowa and Oregon have followed suit.\u003c/p>\n\u003cp>The laws generally prohibit practices like stamping students’ hands or making them do chores, though serving alternative meals isn’t always explicitly banned. The laws’ supporters say students should never go hungry at school or be shamed with food.\u003c/p>\n\u003cp>Last month, federal lawmakers introduced “anti-lunch shaming” \u003ca href=\"https://www.tomudall.senate.gov/imo/media/doc/RYA19161.pdf\">legislation\u003c/a> to help shield children with unpaid charges. The USDA also discourages practices that stigmatize students, but lets districts set their own policies.\u003c/p>\n\u003ch2>Aren't alternative meals a form of lunch shaming?\u003c/h2>\n\u003cp>A child can feel shame even if it’s not obvious to others why they’re getting a cold sandwich, said Jennifer Ramo of New Mexico Appleseed, which advocates against the practice.\u003c/p>\n\u003cp>After forgetting to pay for lunches one week, Aniece Germain said her son was given a sun butter sandwich in kindergarten last year. She said her heart broke when she picked him up at school, and he asked why she hadn’t paid for him.\u003c/p>\n\u003cp>She was also charged $2.50 for the sandwich, the same as for a hot meal.\u003c/p>\n\u003cp>“So the purpose of that is to humiliate the kids, shame the kids, to get the parents to pay,” said Germain, who lives in Cranston, Rhode Island, not far from Warwick.\u003c/p>\n\u003cp>Cranston’s school district said it no longer serves alternative meals.\u003c/p>\n\u003ch2>Who's affected by lunch shaming?\u003c/h2>\n\u003cp>The national school lunch program serves around \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/pd/slsummar.pdf\">30 million children\u003c/a>. About 20 million of those students qualify for free lunches, and 2 million qualify for a reduced price lunch of 40 cents.\u003c/p>\n\u003cp>The roughly 8 million remaining pay the regular price determined by local districts. Students with unpaid meal charges are the ones affected by lunch shaming.\u003c/p>\n\u003ch2>Why do families have unpaid charges?\u003c/h2>\n\u003cp>Even if families with unpaid charges could afford to pay, many say children shouldn’t be punished for their failure to do so.\u003c/p>\n\u003cp>Reasons for unpaid charges can also vary. Some families may struggle to make ends meet, even if they’re not eligible for free or reduced-price lunches. Others may feel there’s a stigma to applying, or not realize they qualify.\u003c/p>\n\u003cp>In Warwick, the district said $12,000 of its $77,000 in unpaid charges is owed by children who qualified for free lunch, with charges incurred before their applications were approved.\u003c/p>\n\u003cp>The School Nutrition Association, which represents cafeteria operators and suppliers, said providing free lunches for all students would end confusion about charges.\u003c/p>\n\u003ch2>Are unpaid charges a big problem?\u003c/h2>\n\u003cp>The USDA report from a few years ago said lost revenue from unpaid meals tended to represent a tiny percentage of a school food program’s overall spending. But situations can vary, and the School Nutrition Association said unpaid charges are a widespread issue, with debt esca2lating in places that adopted anti-lunch shaming policies.\u003c/p>\n\u003cp>In Maine, officials estimate the state’s new law will have unknown but ”\u003ca href=\"https://www.apnews.com/5c81a2660e6940598bf3de4a3dabc294\">significant\u003c/a>” costs for local districts.\u003c/p>\n\u003cp>In Cranston, where the debt is at about $90,000, officials in January started using a debt collector. Michael Crudale of Cranston Public Schools said simply getting a letter from a collection agency can sometimes get families to pay.\u003c/p>\n\u003cp>“They feel like it’s been turned up a notch,” he said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He said credit scores aren’t affected, but that letters are sent every 30 days until the school year ends. At that point, Crudale said the district eats the cost and the debt is erased.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133721/how-lunch-shaming-is-facing-scrutiny-around-the-us","authors":["byline_bayareabites_133721"],"categories":["bayareabites_1962","bayareabites_3032","bayareabites_10028","bayareabites_1245"],"tags":["bayareabites_16420","bayareabites_14775","bayareabites_16419"],"featImg":"bayareabites_133839","label":"bayareabites"},"bayareabites_130156":{"type":"posts","id":"bayareabites_130156","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130156","score":null,"sort":[1535387040000]},"guestAuthors":[],"slug":"table-talk-september-is-full-of-great-food-eventsand-tequila","title":"Table Talk: September Is Full of Great Food Events…and Tequila!","publishDate":1535387040,"format":"standard","headTitle":"KQED’s Table Talk | Bay Area Bites | KQED Food","labelTerm":{"term":16115,"site":"bayareabites"},"content":"\u003cp>Your September calendar is going to fill up with some fab food events, including the SF Cheese Fest, Eat Real Festival in Oakland, a special INFORUM talk with chef José Andrés, an Agave Girls night of tequila with Joanne Weir at Copita, and you can recover from all the over-indulging with some khao mun gai (chicken fat rice).\u003c/p>\n\u003ch2>Oakland’s Eat Real Festival Returns September 14–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://eatrealfest.com/\">Eat Real Festival\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SycFV54M9tz\">Jack London Square\u003c/a>\u003cbr>\nBroadway and Embarcadero, Oakland\u003c/p>\n\u003cp>Friday September 14, 3pm to 10pm\u003cbr>\nSaturday September 15, 11am to 10pm\u003cbr>\nSunday September 16, 11am to 6pm\u003c/p>\n\u003cp>General Admission (Free)\u003cbr>\nTicketed Events ($5-$35), purchase on Eventbrite\u003c/p>\n\u003cfigure id=\"attachment_130161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ERF_2017_Lincoln-Chu_5765-e1535152097984.jpg\" alt=\"The Eat Real Festival knows how to feed a crowd.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130161\">\u003cfigcaption class=\"wp-caption-text\">The Eat Real Festival knows how to feed a crowd. \u003ccite>(Lincoln Chu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>September is close, which means it’s time for the return of the \u003ca href=\"http://eatrealfest.com/\">\u003cb>Eat Real Festival\u003c/b>\u003c/a>, now in its tenth year! This street food festival and block party will host more than 50 Bay Area food vendors, all serving sustainably sourced food, in addition to over 40 craft beers, wines, and cocktails. Some confirmed vendors include Gerard’s Paella, Southern Comfort Kitchen, Frozen Kuhsterd, Clove & Hoof, and Aburaya, plus vegan offerings from VegeNation, Core Kitchen, and No Worries. Eat Real’s mission is to help revitalize regional food systems, build public awareness and respect for the craft of making good food, and encourage the growth of American food entrepreneurs. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The festival is free, but there are a handful of \u003ca href=\"https://www.eventbrite.com/o/eat-real-festival-17704849439\">ticketed food experiences\u003c/a> ($5–$35) including a \u003ca href=\"https://www.eventbrite.com/e/brews-bites-2018-tickets-49200688584\">Brews + Bites\u003c/a> pairing class, a \u003ca href=\"https://www.eventbrite.com/e/fermenting-rainbows-tickets-49245550768\">Fermenting Rainbows\u003c/a> class on fermenting vegetables kids will love, a cheesemaking class on how to make \u003ca href=\"https://www.eventbrite.com/e/two-cheeses-in-under-10-minutes-making-ricotta-and-chevre-at-home-tickets-49245720275\">Two Cheeses in Under 10 Minutes\u003c/a> at home, and a culinary class on \u003ca href=\"https://www.eventbrite.com/e/tea-leaf-salad-with-grocery-cafe-tickets-49245998106\">Tea Leaf Salad with Grocery Cafe\u003c/a>. A portion of event proceeds benefit the \u003ca href=\"https://www.foodcraftinstitute.org/\">Food Craft Institute\u003c/a>. \u003c/p>\n\u003cp>There will also be DJs playing Sat–Sun, live mural painting, and a Family Zone at Harrison Street with face painting and a circus workshop for kids of all ages. The entertainment schedule can be found \u003ca href=\"http://eatrealfest.com/about/entertainment-2/\">here\u003c/a>.\u003c/p>\n\u003ch2>Release the Cheese! Don’t Miss the SF Cheese Fest September 15–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.sfcheesefest.com/\">SF Cheese Fest\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/sf-cheese-fest-cheesemaker-celebration-tickets-48018962008\">Cheesemaker Celebration\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1phUntKdxMu\">Social Hall\u003c/a>\u003cbr>\n1270 Sutter St., San Francisco\u003cbr>\nSeptember 15\u003cbr>\n6pm–9pm\u003c/p>\n\u003cp>Sunday Seminars\u003cbr>\n\u003ca href=\"https://goo.gl/maps/EW8toS9EaCD2\">The Cheese School of San Francisco\u003c/a>\u003cbr>\n900 North Point St. k201, San Francisco\u003cbr>\nSeptember 16\u003cbr>\n11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_130162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Fat-Bottomed-Girl-e1535152198416.jpg\" alt=\"The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-130162\">\u003cfigcaption class=\"wp-caption-text\">The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste. \u003ccite>(Ellen Cronin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fourth annual SF Cheese Fest returns, bringing over 20 artisan cheesemakers from across the state for a special walk-around tasting. On Saturday, September 15, you’ll taste beauties from Cowgirl Creamery, Cypress Grove Cheese, Di Stefano Cheese, Point Reyes Farmstead, along with some of California's newest producers, like Folly Cheese Co., Wm. Cofield Cheesemakers, and Moonside Creamery. You’ll also enjoy bites, plus samples of cured meats, pickles, jams, and chocolate from local makers, courtesy of The Cheese School of San Francisco, GreenLeaf, Mission Cheese, and Canyon Market. \u003c/p>\n\u003cp>You’ll refresh your palate with beers, wines, and ciders from Bay Area makers (they know exactly what you need after eating goat cheese), while enjoying live music by SF-based gypsy jazz band Gaucho. One more bonus: all attendees will receive a free one-year subscription to \u003ci>Culture Magazine\u003c/i>.\u003c/p>\n\u003cp>New this year are the educational \u003ca href=\"https://www.sfcheesefest.com/sunday-seminars-1/\">\u003cb>Sunday Seminars\u003c/b>\u003c/a>, in collaboration with The Cheese School of San Francisco, on Sunday, September 16. Ticket proceeds benefit the California Artisan Cheese Guild, a statewide nonprofit dedicated to the education and support of artisan cheese making. \u003c/p>\n\u003ch2>Comfort Food at Its Finest: Khao Mun Gai (and a New Place to Find It)\u003c/h2>\n\u003cp>\u003cb>Rooster and Rice\u003c/b>\u003cbr>\nSan Francisco: multiple locations\u003c/p>\n\u003cp>\u003cb>What the Cluck\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JjnLeSfdZWR2\">1782 Haight St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–8pm\u003c/p>\n\u003cp>Sometimes you need to take a break from the cheese, the pizza, the cacio e pepe, the burgers, the tacos, the spice, the sandwiches, and get down to basics. You just need some simple gingery chicken deliciousness, especially when you’re sick. In Asia, there’s a famous chicken and rice dish known as Hainan/Hainanese chicken rice in Singapore (it’s considered its national dish) and Malaysia, also known as khao mun gai in Thailand (you’ll find it in Vietnam and Cambodia as well). \u003c/p>\n\u003cp>Its origins are from the Hainan province in southern China, and the dish basically consists of poached chicken served over chicken fat rice with a side serving of broth, but depending on where you have it, there will be additions to how the chicken and rice are prepared, plus different garnishes, to a gingery side sauce or a spicier one. It’s a casual dish, an affordable one that is meant to sustain you but brings some comfort too. \u003c/p>\n\u003cp>While poached chicken is not the most photogenic item (some people have a hard time with the poached skin, but really, give it a chance), some of the most delicious foods far surpass their homely appearance. A San Francisco favorite for khao mun gai is \u003ca href=\"http://www.roosterandrice.com/\">\u003cb>Rooster and Rice\u003c/b>\u003c/a>, with three fast-casual locations around the city. I love the way they prepare their chicken and rice (seasoned with the perfect amount of chicken fat), the mix of juicy dark and white organic chicken meat, and their bright side sauce of fresh chile, ginger, garlic, and soybean is tops. The deeply flavorful broth is also like an elixir. Their basic KMG is $11.95. If you can’t make it to their three locations, they also deliver on Caviar.\u003c/p>\n\u003cfigure id=\"attachment_130165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-KMG-e1535152503280.jpg\" alt=\"The latest place serving khao mun gai in San Francisco is What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130165\">\u003cfigcaption class=\"wp-caption-text\">The latest place serving khao mun gai in San Francisco is What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new khao mun gai outpost in the Upper Haight called \u003ca href=\"http://www.whattheclucksf.com/\">\u003cb>What the Cluck\u003c/b>\u003c/a>, from Bangkok native Koonz Vannasetta. Here you also get organic breast and thigh (it’s tender and juicy) for $10.95, and another option is to order your KMG with riceberry (a jasmine and black rice hybrid). For your first time, I’d recommend you stick with the traditional jasmine rice (which gets zhooshed with chicken fat), and skip the brown rice option (the side I ordered was mushy). If you want to go all out, there’s “The Ultimate” ($15.95), with poached egg, chicken liver, and extra sauce (their sauce is on the milder side, with fermented soybean, garlic, and ginger). There’s also a version with tofu for vegetarians. \u003c/p>\n\u003cfigure id=\"attachment_130166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-soup-e1535152570560.jpg\" alt=\"You can also opt for the restorative chicken soup at What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130166\">\u003cfigcaption class=\"wp-caption-text\">You can also opt for the restorative chicken soup at What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll additionally find a restorative chicken and rice soup with spinach leaves ($10.95), which I doctored up with some extra ginger at home to help keep a cold at bay (and boost up the flavor a bit). It hit the spot and the mushy brown rice was perfect in the soup. The food travels extremely well with delivery (there are a few tables and a counter but the place is pretty bare bones), and do note they close a little early. You can order for delivery on \u003ca href=\"http://fbuy.me/j32wv\">Grubhub\u003c/a> (and new customers, take $10 off your first order with that link).\u003c/p>\n\u003cp>You’ll also find KMG at nicer sit-down restaurants \u003ca href=\"https://www.hawkerfare.com/\">Hawker Fare\u003c/a> and \u003ca href=\"http://kinkhao.com/\">Kin Khao\u003c/a>.\u003c/p>\n\u003ch2>Don’t Miss This Moving INFORUM: Feeding Puerto Rico with Chef José Andrés\u003c/h2>\n\u003cp>\u003cb>Marines’ Memorial Theatre\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/6tiNas9XuuR2\">609 Sutter St., San Francisco\u003c/a>\u003cbr>\nMonday September 17\u003cbr>\n5:30pm check-in, 6:30pm program\u003cbr>\nTickets: Members $25, Non-Members $40\u003cbr>\nPremium (includes a book and seating in the first few rows): Members $50, Non-Members $65; Students $10 (with valid I.D.)\u003cbr>\nKQED readers get 10% off with \u003ca href=\"https://www.eventbrite.com/e/feeding-puerto-rico-with-chef-jose-andres-tickets-48337838777?discount=KQED\">this link\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/JoseI%CC%80_-AndreI%CC%80_s_credit-Ryan-Forbes1-e1535152439863.jpg\" alt=\"Listen to chef José Andrés at this special INFORUM.\" width=\"1920\" height=\"2793\" class=\"size-full wp-image-130164\">\u003cfigcaption class=\"wp-caption-text\">Listen to chef José Andrés at this special INFORUM. \u003ccite>(Ryan Forbes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In September 2017, many of us were in awe of chef José Andrés as he sprung into action to help the people of Puerto Rico when they were in dire need of assistance after Hurricane Maria wreaked havoc on the Caribbean. This was mere weeks after Hurricane Irma had swept through the islands, leaving millions without food or water and the largest power outage in American history.\u003c/p>\n\u003cp>On Monday, September 17, it’s your chance to hear from the man himself at a special INFORUM at the Commonwealth Club: \u003ca href=\"http://inforumsf.org/upcoming-events/2018/8/1/feeding-puerto-rico-with-chef-jos-andrs\">Feeding Puerto Rico with Chef José Andrés\u003c/a>. Joining him is Tom Philpott, Food and Agriculture Correspondent, \u003ci>Mother Jones\u003c/i>. You will hear how Andrés managed to serve 3 million hot meals during his time in the country with #ChefsForPuertoRico and passionately rallied for disaster relief, helping to provide a framework for what humanitarian relief should look like. \u003c/p>\n\u003cp>He founded his nonprofit, World Central Kitchen, after the devastating 2010 earthquake in Haiti with the belief that food can be an agent of change. The organization has expanded globally and developed into a group of chefs creating solutions to hunger and poverty, from providing food and aid during disasters like the Northern California wildfires to distributing meals and gas masks in evacuated areas on Hawaii’s Big Island after the Kilauea volcano erupted.\u003c/p>\n\u003cfigure id=\"attachment_130163\" class=\"wp-caption aligncenter\" style=\"max-width: 2160px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Jose-Andres-CWC.png\" alt=\"José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time.\" width=\"2160\" height=\"1080\" class=\"size-full wp-image-130163\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC.png 2160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-160x80.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-800x400.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-768x384.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1020x510.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1200x600.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1180x590.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-960x480.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-240x120.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-375x188.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-520x260.png 520w\" sizes=\"(max-width: 2160px) 100vw, 2160px\">\u003cfigcaption class=\"wp-caption-text\">José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time. \u003ccite>(HarperCollins Publishers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He will also be discussing his book, \u003ci>We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time\u003c/i>. As a special offer to KQED readers, enjoy 10% off tickets with the link above.\u003c/p>\n\u003ch2>Calling All Tequila Lovin’ Ladies (or Those Who Want to Learn More)\u003c/h2>\n\u003cp>\u003cb>Agave Girls Dinner\u003c/b>\u003cbr>\nCopita Tequileria y Comida\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FPEDPaoHFC62\">739 Bridgeway, Sausalito\u003c/a>\u003cbr>\nTuesday September 18\u003cbr>\n6:30pm–9pm\u003cbr>\n$80 per guest (plus $11.61 fee and tax), tickets available on \u003ca href=\"https://www.eventbrite.com/e/agave-girls-at-copita-tickets-47749961420?mc_cid=a2c05bc916&mc_eid=%5bUNIQID%5d\">Eventbrite\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/copita-Margarita2-e1535152026912.jpg\" alt=\"The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir.\" width=\"1920\" height=\"2891\" class=\"size-full wp-image-130160\">\u003cfigcaption class=\"wp-caption-text\">The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir. \u003ccite>(Copita Tequileria y Comida)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>PBS chef and author (\u003ci>Kitchen Gypsy\u003c/i> and \u003ci>Tequila\u003c/i>) Joanne Weir is hosting an upcoming Agave Girls event on Tuesday, September 18 at her restaurant \u003ca href=\"https://www.copitarestaurant.com/\">Copita Tequileria y Comida\u003c/a> in Sausalito (which she opened with Larry Mindel). 25 guests will enjoy passed appetizers and a tequila tasting flight from the evening’s sponsor, Dulce Vida, followed by a three-course dinner paired with tequila cocktails. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Weir first debuted the Agave Girls series in 2006, offering women a celebratory environment to enjoy and appreciate the flavor and history of tequila. It’s assuredly going to be a fun and enlightening evening. \u003c/p>\n\n","blocks":[],"excerpt":"September brings the SF Cheese Fest, Eat Real Festival, INFORUM with chef José Andrés, Agave Girls, and khao mun gai.","status":"publish","parent":0,"modified":1535562987,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1765},"headData":{"title":"Table Talk: September Is Full of Great Food Events…and Tequila! | KQED","description":"September brings the SF Cheese Fest, Eat Real Festival, INFORUM with chef José Andrés, Agave Girls, and khao mun gai.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Table Talk: September Is Full of Great Food Events…and Tequila!","datePublished":"2018-08-27T16:24:00.000Z","dateModified":"2018-08-29T17:16:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"130156 https://ww2.kqed.org/bayareabites/?p=130156","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/08/27/table-talk-september-is-full-of-great-food-eventsand-tequila/","disqusTitle":"Table Talk: September Is Full of Great Food Events…and Tequila!","path":"/bayareabites/130156/table-talk-september-is-full-of-great-food-eventsand-tequila","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Your September calendar is going to fill up with some fab food events, including the SF Cheese Fest, Eat Real Festival in Oakland, a special INFORUM talk with chef José Andrés, an Agave Girls night of tequila with Joanne Weir at Copita, and you can recover from all the over-indulging with some khao mun gai (chicken fat rice).\u003c/p>\n\u003ch2>Oakland’s Eat Real Festival Returns September 14–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://eatrealfest.com/\">Eat Real Festival\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SycFV54M9tz\">Jack London Square\u003c/a>\u003cbr>\nBroadway and Embarcadero, Oakland\u003c/p>\n\u003cp>Friday September 14, 3pm to 10pm\u003cbr>\nSaturday September 15, 11am to 10pm\u003cbr>\nSunday September 16, 11am to 6pm\u003c/p>\n\u003cp>General Admission (Free)\u003cbr>\nTicketed Events ($5-$35), purchase on Eventbrite\u003c/p>\n\u003cfigure id=\"attachment_130161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ERF_2017_Lincoln-Chu_5765-e1535152097984.jpg\" alt=\"The Eat Real Festival knows how to feed a crowd.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130161\">\u003cfigcaption class=\"wp-caption-text\">The Eat Real Festival knows how to feed a crowd. \u003ccite>(Lincoln Chu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>September is close, which means it’s time for the return of the \u003ca href=\"http://eatrealfest.com/\">\u003cb>Eat Real Festival\u003c/b>\u003c/a>, now in its tenth year! This street food festival and block party will host more than 50 Bay Area food vendors, all serving sustainably sourced food, in addition to over 40 craft beers, wines, and cocktails. Some confirmed vendors include Gerard’s Paella, Southern Comfort Kitchen, Frozen Kuhsterd, Clove & Hoof, and Aburaya, plus vegan offerings from VegeNation, Core Kitchen, and No Worries. Eat Real’s mission is to help revitalize regional food systems, build public awareness and respect for the craft of making good food, and encourage the growth of American food entrepreneurs. \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 festival is free, but there are a handful of \u003ca href=\"https://www.eventbrite.com/o/eat-real-festival-17704849439\">ticketed food experiences\u003c/a> ($5–$35) including a \u003ca href=\"https://www.eventbrite.com/e/brews-bites-2018-tickets-49200688584\">Brews + Bites\u003c/a> pairing class, a \u003ca href=\"https://www.eventbrite.com/e/fermenting-rainbows-tickets-49245550768\">Fermenting Rainbows\u003c/a> class on fermenting vegetables kids will love, a cheesemaking class on how to make \u003ca href=\"https://www.eventbrite.com/e/two-cheeses-in-under-10-minutes-making-ricotta-and-chevre-at-home-tickets-49245720275\">Two Cheeses in Under 10 Minutes\u003c/a> at home, and a culinary class on \u003ca href=\"https://www.eventbrite.com/e/tea-leaf-salad-with-grocery-cafe-tickets-49245998106\">Tea Leaf Salad with Grocery Cafe\u003c/a>. A portion of event proceeds benefit the \u003ca href=\"https://www.foodcraftinstitute.org/\">Food Craft Institute\u003c/a>. \u003c/p>\n\u003cp>There will also be DJs playing Sat–Sun, live mural painting, and a Family Zone at Harrison Street with face painting and a circus workshop for kids of all ages. The entertainment schedule can be found \u003ca href=\"http://eatrealfest.com/about/entertainment-2/\">here\u003c/a>.\u003c/p>\n\u003ch2>Release the Cheese! Don’t Miss the SF Cheese Fest September 15–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.sfcheesefest.com/\">SF Cheese Fest\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/sf-cheese-fest-cheesemaker-celebration-tickets-48018962008\">Cheesemaker Celebration\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1phUntKdxMu\">Social Hall\u003c/a>\u003cbr>\n1270 Sutter St., San Francisco\u003cbr>\nSeptember 15\u003cbr>\n6pm–9pm\u003c/p>\n\u003cp>Sunday Seminars\u003cbr>\n\u003ca href=\"https://goo.gl/maps/EW8toS9EaCD2\">The Cheese School of San Francisco\u003c/a>\u003cbr>\n900 North Point St. k201, San Francisco\u003cbr>\nSeptember 16\u003cbr>\n11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_130162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Fat-Bottomed-Girl-e1535152198416.jpg\" alt=\"The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-130162\">\u003cfigcaption class=\"wp-caption-text\">The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste. \u003ccite>(Ellen Cronin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fourth annual SF Cheese Fest returns, bringing over 20 artisan cheesemakers from across the state for a special walk-around tasting. On Saturday, September 15, you’ll taste beauties from Cowgirl Creamery, Cypress Grove Cheese, Di Stefano Cheese, Point Reyes Farmstead, along with some of California's newest producers, like Folly Cheese Co., Wm. Cofield Cheesemakers, and Moonside Creamery. You’ll also enjoy bites, plus samples of cured meats, pickles, jams, and chocolate from local makers, courtesy of The Cheese School of San Francisco, GreenLeaf, Mission Cheese, and Canyon Market. \u003c/p>\n\u003cp>You’ll refresh your palate with beers, wines, and ciders from Bay Area makers (they know exactly what you need after eating goat cheese), while enjoying live music by SF-based gypsy jazz band Gaucho. One more bonus: all attendees will receive a free one-year subscription to \u003ci>Culture Magazine\u003c/i>.\u003c/p>\n\u003cp>New this year are the educational \u003ca href=\"https://www.sfcheesefest.com/sunday-seminars-1/\">\u003cb>Sunday Seminars\u003c/b>\u003c/a>, in collaboration with The Cheese School of San Francisco, on Sunday, September 16. Ticket proceeds benefit the California Artisan Cheese Guild, a statewide nonprofit dedicated to the education and support of artisan cheese making. \u003c/p>\n\u003ch2>Comfort Food at Its Finest: Khao Mun Gai (and a New Place to Find It)\u003c/h2>\n\u003cp>\u003cb>Rooster and Rice\u003c/b>\u003cbr>\nSan Francisco: multiple locations\u003c/p>\n\u003cp>\u003cb>What the Cluck\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JjnLeSfdZWR2\">1782 Haight St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–8pm\u003c/p>\n\u003cp>Sometimes you need to take a break from the cheese, the pizza, the cacio e pepe, the burgers, the tacos, the spice, the sandwiches, and get down to basics. You just need some simple gingery chicken deliciousness, especially when you’re sick. In Asia, there’s a famous chicken and rice dish known as Hainan/Hainanese chicken rice in Singapore (it’s considered its national dish) and Malaysia, also known as khao mun gai in Thailand (you’ll find it in Vietnam and Cambodia as well). \u003c/p>\n\u003cp>Its origins are from the Hainan province in southern China, and the dish basically consists of poached chicken served over chicken fat rice with a side serving of broth, but depending on where you have it, there will be additions to how the chicken and rice are prepared, plus different garnishes, to a gingery side sauce or a spicier one. It’s a casual dish, an affordable one that is meant to sustain you but brings some comfort too. \u003c/p>\n\u003cp>While poached chicken is not the most photogenic item (some people have a hard time with the poached skin, but really, give it a chance), some of the most delicious foods far surpass their homely appearance. A San Francisco favorite for khao mun gai is \u003ca href=\"http://www.roosterandrice.com/\">\u003cb>Rooster and Rice\u003c/b>\u003c/a>, with three fast-casual locations around the city. I love the way they prepare their chicken and rice (seasoned with the perfect amount of chicken fat), the mix of juicy dark and white organic chicken meat, and their bright side sauce of fresh chile, ginger, garlic, and soybean is tops. The deeply flavorful broth is also like an elixir. Their basic KMG is $11.95. If you can’t make it to their three locations, they also deliver on Caviar.\u003c/p>\n\u003cfigure id=\"attachment_130165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-KMG-e1535152503280.jpg\" alt=\"The latest place serving khao mun gai in San Francisco is What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130165\">\u003cfigcaption class=\"wp-caption-text\">The latest place serving khao mun gai in San Francisco is What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new khao mun gai outpost in the Upper Haight called \u003ca href=\"http://www.whattheclucksf.com/\">\u003cb>What the Cluck\u003c/b>\u003c/a>, from Bangkok native Koonz Vannasetta. Here you also get organic breast and thigh (it’s tender and juicy) for $10.95, and another option is to order your KMG with riceberry (a jasmine and black rice hybrid). For your first time, I’d recommend you stick with the traditional jasmine rice (which gets zhooshed with chicken fat), and skip the brown rice option (the side I ordered was mushy). If you want to go all out, there’s “The Ultimate” ($15.95), with poached egg, chicken liver, and extra sauce (their sauce is on the milder side, with fermented soybean, garlic, and ginger). There’s also a version with tofu for vegetarians. \u003c/p>\n\u003cfigure id=\"attachment_130166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-soup-e1535152570560.jpg\" alt=\"You can also opt for the restorative chicken soup at What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130166\">\u003cfigcaption class=\"wp-caption-text\">You can also opt for the restorative chicken soup at What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll additionally find a restorative chicken and rice soup with spinach leaves ($10.95), which I doctored up with some extra ginger at home to help keep a cold at bay (and boost up the flavor a bit). It hit the spot and the mushy brown rice was perfect in the soup. The food travels extremely well with delivery (there are a few tables and a counter but the place is pretty bare bones), and do note they close a little early. You can order for delivery on \u003ca href=\"http://fbuy.me/j32wv\">Grubhub\u003c/a> (and new customers, take $10 off your first order with that link).\u003c/p>\n\u003cp>You’ll also find KMG at nicer sit-down restaurants \u003ca href=\"https://www.hawkerfare.com/\">Hawker Fare\u003c/a> and \u003ca href=\"http://kinkhao.com/\">Kin Khao\u003c/a>.\u003c/p>\n\u003ch2>Don’t Miss This Moving INFORUM: Feeding Puerto Rico with Chef José Andrés\u003c/h2>\n\u003cp>\u003cb>Marines’ Memorial Theatre\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/6tiNas9XuuR2\">609 Sutter St., San Francisco\u003c/a>\u003cbr>\nMonday September 17\u003cbr>\n5:30pm check-in, 6:30pm program\u003cbr>\nTickets: Members $25, Non-Members $40\u003cbr>\nPremium (includes a book and seating in the first few rows): Members $50, Non-Members $65; Students $10 (with valid I.D.)\u003cbr>\nKQED readers get 10% off with \u003ca href=\"https://www.eventbrite.com/e/feeding-puerto-rico-with-chef-jose-andres-tickets-48337838777?discount=KQED\">this link\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/JoseI%CC%80_-AndreI%CC%80_s_credit-Ryan-Forbes1-e1535152439863.jpg\" alt=\"Listen to chef José Andrés at this special INFORUM.\" width=\"1920\" height=\"2793\" class=\"size-full wp-image-130164\">\u003cfigcaption class=\"wp-caption-text\">Listen to chef José Andrés at this special INFORUM. \u003ccite>(Ryan Forbes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In September 2017, many of us were in awe of chef José Andrés as he sprung into action to help the people of Puerto Rico when they were in dire need of assistance after Hurricane Maria wreaked havoc on the Caribbean. This was mere weeks after Hurricane Irma had swept through the islands, leaving millions without food or water and the largest power outage in American history.\u003c/p>\n\u003cp>On Monday, September 17, it’s your chance to hear from the man himself at a special INFORUM at the Commonwealth Club: \u003ca href=\"http://inforumsf.org/upcoming-events/2018/8/1/feeding-puerto-rico-with-chef-jos-andrs\">Feeding Puerto Rico with Chef José Andrés\u003c/a>. Joining him is Tom Philpott, Food and Agriculture Correspondent, \u003ci>Mother Jones\u003c/i>. You will hear how Andrés managed to serve 3 million hot meals during his time in the country with #ChefsForPuertoRico and passionately rallied for disaster relief, helping to provide a framework for what humanitarian relief should look like. \u003c/p>\n\u003cp>He founded his nonprofit, World Central Kitchen, after the devastating 2010 earthquake in Haiti with the belief that food can be an agent of change. The organization has expanded globally and developed into a group of chefs creating solutions to hunger and poverty, from providing food and aid during disasters like the Northern California wildfires to distributing meals and gas masks in evacuated areas on Hawaii’s Big Island after the Kilauea volcano erupted.\u003c/p>\n\u003cfigure id=\"attachment_130163\" class=\"wp-caption aligncenter\" style=\"max-width: 2160px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Jose-Andres-CWC.png\" alt=\"José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time.\" width=\"2160\" height=\"1080\" class=\"size-full wp-image-130163\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC.png 2160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-160x80.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-800x400.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-768x384.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1020x510.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1200x600.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1180x590.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-960x480.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-240x120.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-375x188.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-520x260.png 520w\" sizes=\"(max-width: 2160px) 100vw, 2160px\">\u003cfigcaption class=\"wp-caption-text\">José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time. \u003ccite>(HarperCollins Publishers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He will also be discussing his book, \u003ci>We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time\u003c/i>. As a special offer to KQED readers, enjoy 10% off tickets with the link above.\u003c/p>\n\u003ch2>Calling All Tequila Lovin’ Ladies (or Those Who Want to Learn More)\u003c/h2>\n\u003cp>\u003cb>Agave Girls Dinner\u003c/b>\u003cbr>\nCopita Tequileria y Comida\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FPEDPaoHFC62\">739 Bridgeway, Sausalito\u003c/a>\u003cbr>\nTuesday September 18\u003cbr>\n6:30pm–9pm\u003cbr>\n$80 per guest (plus $11.61 fee and tax), tickets available on \u003ca href=\"https://www.eventbrite.com/e/agave-girls-at-copita-tickets-47749961420?mc_cid=a2c05bc916&mc_eid=%5bUNIQID%5d\">Eventbrite\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/copita-Margarita2-e1535152026912.jpg\" alt=\"The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir.\" width=\"1920\" height=\"2891\" class=\"size-full wp-image-130160\">\u003cfigcaption class=\"wp-caption-text\">The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir. \u003ccite>(Copita Tequileria y Comida)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>PBS chef and author (\u003ci>Kitchen Gypsy\u003c/i> and \u003ci>Tequila\u003c/i>) Joanne Weir is hosting an upcoming Agave Girls event on Tuesday, September 18 at her restaurant \u003ca href=\"https://www.copitarestaurant.com/\">Copita Tequileria y Comida\u003c/a> in Sausalito (which she opened with Larry Mindel). 25 guests will enjoy passed appetizers and a tequila tasting flight from the evening’s sponsor, Dulce Vida, followed by a three-course dinner paired with tequila cocktails. \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>Weir first debuted the Agave Girls series in 2006, offering women a celebratory environment to enjoy and appreciate the flavor and history of tequila. It’s assuredly going to be a fun and enlightening evening. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130156/table-talk-september-is-full-of-great-food-eventsand-tequila","authors":["11398"],"series":["bayareabites_16115"],"categories":["bayareabites_109","bayareabites_13306","bayareabites_188","bayareabites_1244","bayareabites_64","bayareabites_8770","bayareabites_50","bayareabites_11028","bayareabites_3032","bayareabites_2090","bayareabites_10028","bayareabites_1875","bayareabites_15155","bayareabites_366","bayareabites_90"],"featImg":"bayareabites_130159","label":"bayareabites_16115"},"bayareabites_130043":{"type":"posts","id":"bayareabites_130043","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130043","score":null,"sort":[1534094626000]},"guestAuthors":[],"slug":"anthony-reyes-building-dignity-for-the-homeless-through-farming","title":"Anthony Reyes: Building Dignity for the Homeless Through Farming","publishDate":1534094626,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Anthony Reyes found his calling working at the intersection of farming and social justice with organizations such as the \u003ca href=\"http://www.seattletilth.org/\">Tilth Alliance\u003c/a> in Seattle, the youth education program \u003ca href=\"http://commonthreadsfarm.org/\">Common Threads Farm\u003c/a> in Bellingham, and now with the \u003ca href=\"http://www.homelessgardenproject.org/\">Homeless Garden Project\u003c/a> in Santa Cruz. Reyes credits his college days at the University of California, Santa Cruz, for his passion for sustainable agriculture with a food justice focus. Reyes, a biracial Millennial with Mexican-American roots, always wanted to return to the area, a hub for farming with a mission. In 2017, he returned to the community where he first learned to grow food and view agricultural systems through a justice lens.\u003c/p>\n\u003cp>In his first year at the \u003ca href=\"http://www.homelessgardenproject.org/\">Homeless Garden Project\u003c/a>, Anthony Reyes says he was asked about every stereotype imaginable when working with this marginalized population. Chief among them: \u003ci>Do homeless people really work?\u003c/i> There’s a lot of stigma associated with this population, he says. “For the record, the crews here are some of the most hardworking people I’ve ever met,” says Reyes of the participants in the non-profit’s year-long employment-training program at Natural Bridges Farm.\u003c/p>\n\u003cp>The project serves people in Santa Cruz County who are homeless or formerly homeless, who have experienced barriers to employment, and who want to maintain a stable productive place in society. “The crew tackles every task seriously with passion and heart.”\u003c/p>\n\u003cp>Reyes spends his days on the farm bouncing between different posts—whether the field, greenhouse, farm stand, or kitchen—helping crews with their tasks on the 3.5-acre farm, which grows row crops and flowers. He’s also in charge of the organization’s three-pronged Community Supported Agriculture program. CSAs, an alternative marketing model that features a direct relationship between farmer and consumer, accounts for about 10 percent of the 25-year-old institution’s income.\u003c/p>\n\u003cp>The program includes a traditional CSA, a U-pick version, and a scholarship fund, where people can donate to a CSA program for 10 local organizations serving the needy. Flowers go to a local hospice program and the program includes a value-added enterprise making and selling jams, dried herbs, and floral wreaths, which are sold at their downtown store, in a new shop in nearby Capitola, and online.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Relationships are central to Reyes’s job, he says, and inform every aspect of work on the farm, which is slated to expand to a 9-acre permanent site expected to be fully operational in 2020. The 28-year-old strives to treat each crew member with care, compassion, and respect. He says he learns as much from his 17-member crew as they learn from him. “Every single day they inspire me. The farm itself is such a place of radical inclusivity. Everyone is embraced and welcomed,” he says. “And that is reflected in the pride people take in the work and the collaboration on the farm. It’s really a beautiful thing to witness on a day-to-day basis.”\u003c/p>\n\u003cp>Reyes has farming in his blood: Wisconsin dairy farmers make up his mother’s side of the family. His father is of Mexican heritage and his paternal grandfather ran a “mow and blow” business in Los Angeles. The smell of grass and a four-stroke engine is embedded in childhood memories, he says, and he looked up to his grandfather, a gentle soul. In college, Reyes says his studies helped him begin to see agriculture and outside work though a social justice lens. A key mentor on campus: a UC Santa Cruz lead groundskeeper whom he worked with, Jose Sanchez.\u003c/p>\n\u003cfigure id=\"attachment_130046\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/180727-anthony-reyes-garden-2-700x577.jpg\" alt=\"Anthony in the garden\" width=\"700\" height=\"577\" class=\"size-full wp-image-130046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-garden-2-700x577.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-garden-2-700x577-160x132.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-garden-2-700x577-240x198.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-garden-2-700x577-375x309.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-garden-2-700x577-520x429.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Anthony in the garden \u003ccite>(Fabián Aguirre and Maya Pisciotto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His “juiciest” days, Reyes says, are whenever he can get his hands in the earth. “I make some of the deepest connections with our crew members simply working alongside them,” he says. “Working the soil creates a safe space for people to be seen and heard for who they are.”\u003c/p>\n\u003cp>Reyes has seen first-hand what a difference growing food can make in someone’s life. “There’s something very restorative and transformative about planting a seed and watering it and watching it grow into a flourishing plant that can provide sustenance,” he says. “From a little speck in your hand to the harvest for your lunch: That has a calming, therapeutic effect.”\u003c/p>\n\u003cp>Crew members see the fruits of their labor and the value that it brings. “There are very real, tangible benefits at the end of the day, whether someone has spent it building a bed, weeding, or picking. You can see the difference you’ve made,” says Reyes. “There’s ownership and a sense of accomplishment.”\u003c/p>\n\u003cp>As Reyes points out, homelessness and joblessness go hand in hand. Lack of job skills, a spotty work history, an absent social support network, and low self-esteem can all make the transition out of homelessness more difficult. The Homeless Garden Project’s program is designed to address these concerns, in addition to the challenges that come with substance abuse, mental health issues, physical or developmental disability, and the unique problems faced by veterans—all obstacles that disproportionately impact the homeless community.\u003c/p>\n\u003cp>Housing is one of the most immediate problems. Some of the Homeless Garden Project’s clientele live in shelters, while others camp outside or in cars, or reside in tenuous subsidized housing situations. A team of social work interns help garden crew members find stable employment and housing. The interns also help the crew find resources to address other obstacles like transportation, substance abuse, and mental health problems.\u003c/p>\n\u003cfigure id=\"attachment_130047\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/180727-anthony-reyes-kitchen-1-700x666.jpg\" alt=\"Feeding people at the Homeless Garden Project\" width=\"700\" height=\"666\" class=\"size-full wp-image-130047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-kitchen-1-700x666.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-kitchen-1-700x666-160x152.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-kitchen-1-700x666-240x228.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-kitchen-1-700x666-375x357.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-kitchen-1-700x666-520x495.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Feeding people at the Homeless Garden Project \u003ccite>(Fabián Aguirre and Maya Pisciotto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Every single person on the crew has personal challenges they’re trying to work through. We very much meet people where they are,” says Reyes. In a region known for exorbitant rents and real estate, Reyes is well aware that many residents of the greater community—including some farm project volunteers—are just a paycheck or two away from homelessness themselves.\u003c/p>\n\u003cp>Measuring success comes in multiple ways. More than 90 percent of participants in the program find stable housing and employment at the end of their garden project tenure. There’s also the less quantifiable personal growth that Reyes observes in his crews over time: “I watch people try new things and come out of their shell.”\u003c/p>\n\u003cp>His own on-the-job goals? “I remind myself constantly to show up, and what it means to be present. I’ve learned so much about myself in this line of work,” he says. “It’s also given me more confidence and allowed me to be okay with, and find strength in, vulnerability. It’s not just me. Every single person who steps onto the farm is changed by it.”\u003c/p>\n\u003cp>\u003ci>Reprinted with permission from \u003ca href=\"https://food.berkeley.edu/resources/changemakers/\">Hungry for Change\u003c/a>, a publication of the \u003ca href=\"https://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>. Read about other California emerging food systems changemakers \u003ca href=\"https://food.berkeley.edu/resources/changemakers/the-changemakers-of-hungry-for-change/\">here\u003c/a>.\u003c/i>\u003c/p>\n\u003cp>\u003ci>Photos: Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co/\">The Understory\u003c/a>.\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/07/27/anthony-reyes-building-dignity-for-the-homeless-through-farming/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"The farm manager at the Homeless Garden Project in Santa Cruz, Reyes approaches agricultural systems from a justice lens.","status":"publish","parent":0,"modified":1534107728,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1231},"headData":{"title":"Anthony Reyes: Building Dignity for the Homeless Through Farming | KQED","description":"The farm manager at the Homeless Garden Project in Santa Cruz, Reyes approaches agricultural systems from a justice lens.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Anthony Reyes: Building Dignity for the Homeless Through Farming","datePublished":"2018-08-12T17:23:46.000Z","dateModified":"2018-08-12T21:02:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"130043 https://ww2.kqed.org/bayareabites/?p=130043","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/08/12/anthony-reyes-building-dignity-for-the-homeless-through-farming/","disqusTitle":"Anthony Reyes: Building Dignity for the Homeless Through Farming","nprByline":"\u003ca href=\"https://www.kqed.org/author/sarahhenry\">Sarah Henry\u003c/a>, Civil Eats","path":"/bayareabites/130043/anthony-reyes-building-dignity-for-the-homeless-through-farming","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Anthony Reyes found his calling working at the intersection of farming and social justice with organizations such as the \u003ca href=\"http://www.seattletilth.org/\">Tilth Alliance\u003c/a> in Seattle, the youth education program \u003ca href=\"http://commonthreadsfarm.org/\">Common Threads Farm\u003c/a> in Bellingham, and now with the \u003ca href=\"http://www.homelessgardenproject.org/\">Homeless Garden Project\u003c/a> in Santa Cruz. Reyes credits his college days at the University of California, Santa Cruz, for his passion for sustainable agriculture with a food justice focus. Reyes, a biracial Millennial with Mexican-American roots, always wanted to return to the area, a hub for farming with a mission. In 2017, he returned to the community where he first learned to grow food and view agricultural systems through a justice lens.\u003c/p>\n\u003cp>In his first year at the \u003ca href=\"http://www.homelessgardenproject.org/\">Homeless Garden Project\u003c/a>, Anthony Reyes says he was asked about every stereotype imaginable when working with this marginalized population. Chief among them: \u003ci>Do homeless people really work?\u003c/i> There’s a lot of stigma associated with this population, he says. “For the record, the crews here are some of the most hardworking people I’ve ever met,” says Reyes of the participants in the non-profit’s year-long employment-training program at Natural Bridges Farm.\u003c/p>\n\u003cp>The project serves people in Santa Cruz County who are homeless or formerly homeless, who have experienced barriers to employment, and who want to maintain a stable productive place in society. “The crew tackles every task seriously with passion and heart.”\u003c/p>\n\u003cp>Reyes spends his days on the farm bouncing between different posts—whether the field, greenhouse, farm stand, or kitchen—helping crews with their tasks on the 3.5-acre farm, which grows row crops and flowers. He’s also in charge of the organization’s three-pronged Community Supported Agriculture program. CSAs, an alternative marketing model that features a direct relationship between farmer and consumer, accounts for about 10 percent of the 25-year-old institution’s income.\u003c/p>\n\u003cp>The program includes a traditional CSA, a U-pick version, and a scholarship fund, where people can donate to a CSA program for 10 local organizations serving the needy. Flowers go to a local hospice program and the program includes a value-added enterprise making and selling jams, dried herbs, and floral wreaths, which are sold at their downtown store, in a new shop in nearby Capitola, and online.\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>Relationships are central to Reyes’s job, he says, and inform every aspect of work on the farm, which is slated to expand to a 9-acre permanent site expected to be fully operational in 2020. The 28-year-old strives to treat each crew member with care, compassion, and respect. He says he learns as much from his 17-member crew as they learn from him. “Every single day they inspire me. The farm itself is such a place of radical inclusivity. Everyone is embraced and welcomed,” he says. “And that is reflected in the pride people take in the work and the collaboration on the farm. It’s really a beautiful thing to witness on a day-to-day basis.”\u003c/p>\n\u003cp>Reyes has farming in his blood: Wisconsin dairy farmers make up his mother’s side of the family. His father is of Mexican heritage and his paternal grandfather ran a “mow and blow” business in Los Angeles. The smell of grass and a four-stroke engine is embedded in childhood memories, he says, and he looked up to his grandfather, a gentle soul. In college, Reyes says his studies helped him begin to see agriculture and outside work though a social justice lens. A key mentor on campus: a UC Santa Cruz lead groundskeeper whom he worked with, Jose Sanchez.\u003c/p>\n\u003cfigure id=\"attachment_130046\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/180727-anthony-reyes-garden-2-700x577.jpg\" alt=\"Anthony in the garden\" width=\"700\" height=\"577\" class=\"size-full wp-image-130046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-garden-2-700x577.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-garden-2-700x577-160x132.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-garden-2-700x577-240x198.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-garden-2-700x577-375x309.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-garden-2-700x577-520x429.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Anthony in the garden \u003ccite>(Fabián Aguirre and Maya Pisciotto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His “juiciest” days, Reyes says, are whenever he can get his hands in the earth. “I make some of the deepest connections with our crew members simply working alongside them,” he says. “Working the soil creates a safe space for people to be seen and heard for who they are.”\u003c/p>\n\u003cp>Reyes has seen first-hand what a difference growing food can make in someone’s life. “There’s something very restorative and transformative about planting a seed and watering it and watching it grow into a flourishing plant that can provide sustenance,” he says. “From a little speck in your hand to the harvest for your lunch: That has a calming, therapeutic effect.”\u003c/p>\n\u003cp>Crew members see the fruits of their labor and the value that it brings. “There are very real, tangible benefits at the end of the day, whether someone has spent it building a bed, weeding, or picking. You can see the difference you’ve made,” says Reyes. “There’s ownership and a sense of accomplishment.”\u003c/p>\n\u003cp>As Reyes points out, homelessness and joblessness go hand in hand. Lack of job skills, a spotty work history, an absent social support network, and low self-esteem can all make the transition out of homelessness more difficult. The Homeless Garden Project’s program is designed to address these concerns, in addition to the challenges that come with substance abuse, mental health issues, physical or developmental disability, and the unique problems faced by veterans—all obstacles that disproportionately impact the homeless community.\u003c/p>\n\u003cp>Housing is one of the most immediate problems. Some of the Homeless Garden Project’s clientele live in shelters, while others camp outside or in cars, or reside in tenuous subsidized housing situations. A team of social work interns help garden crew members find stable employment and housing. The interns also help the crew find resources to address other obstacles like transportation, substance abuse, and mental health problems.\u003c/p>\n\u003cfigure id=\"attachment_130047\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/180727-anthony-reyes-kitchen-1-700x666.jpg\" alt=\"Feeding people at the Homeless Garden Project\" width=\"700\" height=\"666\" class=\"size-full wp-image-130047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-kitchen-1-700x666.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-kitchen-1-700x666-160x152.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-kitchen-1-700x666-240x228.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-kitchen-1-700x666-375x357.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/180727-anthony-reyes-kitchen-1-700x666-520x495.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Feeding people at the Homeless Garden Project \u003ccite>(Fabián Aguirre and Maya Pisciotto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Every single person on the crew has personal challenges they’re trying to work through. We very much meet people where they are,” says Reyes. In a region known for exorbitant rents and real estate, Reyes is well aware that many residents of the greater community—including some farm project volunteers—are just a paycheck or two away from homelessness themselves.\u003c/p>\n\u003cp>Measuring success comes in multiple ways. More than 90 percent of participants in the program find stable housing and employment at the end of their garden project tenure. There’s also the less quantifiable personal growth that Reyes observes in his crews over time: “I watch people try new things and come out of their shell.”\u003c/p>\n\u003cp>His own on-the-job goals? “I remind myself constantly to show up, and what it means to be present. I’ve learned so much about myself in this line of work,” he says. “It’s also given me more confidence and allowed me to be okay with, and find strength in, vulnerability. It’s not just me. Every single person who steps onto the farm is changed by it.”\u003c/p>\n\u003cp>\u003ci>Reprinted with permission from \u003ca href=\"https://food.berkeley.edu/resources/changemakers/\">Hungry for Change\u003c/a>, a publication of the \u003ca href=\"https://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>. Read about other California emerging food systems changemakers \u003ca href=\"https://food.berkeley.edu/resources/changemakers/the-changemakers-of-hungry-for-change/\">here\u003c/a>.\u003c/i>\u003c/p>\n\u003cp>\u003ci>Photos: Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co/\">The Understory\u003c/a>.\u003c/i>\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>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/07/27/anthony-reyes-building-dignity-for-the-homeless-through-farming/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130043/anthony-reyes-building-dignity-for-the-homeless-through-farming","authors":["byline_bayareabites_130043"],"categories":["bayareabites_13718","bayareabites_1874","bayareabites_3032","bayareabites_2554","bayareabites_60"],"tags":["bayareabites_14124","bayareabites_16201"],"featImg":"bayareabites_130045","label":"bayareabites"},"bayareabites_129251":{"type":"posts","id":"bayareabites_129251","meta":{"index":"posts_1591205157","site":"bayareabites","id":"129251","score":null,"sort":[1531158155000]},"guestAuthors":[],"slug":"an-oakland-community-grocery-store-feeds-its-people","title":"An Oakland Community Grocery Store Feeds Its People","publishDate":1531158155,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>In late June, the \u003c/em>\u003cem>\u003ca href=\"https://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>\u003c/em>\u003cem> at UC Berkeley launched a multi-media project \u003c/em>\u003cem>\u003ca href=\"https://food.berkeley.edu/resources/changemakers/\">Hungry for Change\u003c/a>\u003c/em>\u003cem>, which features twenty trailblazing food systems reformers from across the Golden State, dedicated to advancing equity, health, and sustainability in food and farming systems. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Several of the individuals profiled—who work in a range of fields including farming, food advocacy, and food security—call the Bay Area home. What they have in common: These innovators offer seeds of hope during challenging times.\u003c/em>\u003c/p>\n\u003cp>\u003cem> \u003c/em>\u003cem>Meet Oakland food business owner Adrionna Fike, a champion of the cooperative grocery model in an age of \u003c/em>\u003cem>\u003ca href=\"https://www.kqed.org/bayareabites/125376/can-food-co-ops-survive-the-new-retail-reality\">mega-retail stores\u003c/a>\u003c/em>\u003cem> and \u003c/em>\u003cem>\u003ca href=\"https://www.sfchronicle.com/food/article/Good-Eggs-hatches-new-plan-for-online-food-11060438.php\">online delivery services\u003c/a>\u003c/em>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>Adrionna Fike is a worker-owner at the cooperative Mandela Grocery Cooperative in West Oakland. Fike was drawn to the community-oriented co-op—which is owned and operated by young black people—when she relocated to Oakland in 2008. Raised in an athletic family in Los Angeles, Fike, who played basketball for Columbia University while attending Barnard College, grew up eating processed food before health challenges forced her to reconsider her diet. The grocery sells organic and conventional produce from small local farms, dairy and meat from nearby ranches, and wholesome packaged foods. The grocery store is slated to move to a larger location in 2018.\u003c/p>\n\u003cp>Adrionna Fike had always dreamed of owning a neighborhood store selling good food that resonated with the community and held a particular concern for African American life. She imagined a store where African Americans felt welcome, that paid homage to historic black culture, and served as a place of nourishment in mind, body, spirit, and soul. She found such a home in West Oakland at the \u003ca href=\"https://www.mandelafoods.com/\">Mandela Grocery Cooperative\u003c/a>, which opened its doors in June 2009 under the Mandela Foods Cooperative banner, with the goal of providing access to affordable, healthy, and culturally relevant foods. “From the day I set foot inside the store I knew I wanted to be a part of it,” says Fike, who came on board in 2012. The cooperative model, with its team approach and esprit de corps, appeals to Fike, who describes her workplace as a joyous environment where she can be herself. In turn, being of service to others feeds Fike. “I like serving people, that’s my calling and my reward, I receive so much back from our customers.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>West Oakland has long been overlooked by supermarket chains. Instead, corner liquor stores have proliferated. Such stores typically offer mass-market products of questionable nutritional value, the kind of food that is detrimental to health and contributes to high rates of heart disease, obesity, and diabetes among African Americans.\u003c/p>\n\u003cfigure id=\"attachment_129259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new.jpg\" alt=\"“The face of the community…the guardian of food security.”\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The face of the community…the guardian of food security.” \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A full-service grocery store* has long been high on the wish list of residents of this community, which struggled for decades with high crime, pollution, and underemployment. West Oakland is considered a food desert by the US Department of Agriculture. The term refers to impoverished neighborhoods devoid of stores or markets selling fresh fruits and vegetables and other nutritious food. A historically vibrant enclave for African American artists, the area is experiencing a regeneration fueled by gentrification pressures from the San Francisco Bay Area’s technology boom. There’s also a resurgence of black culture in the area, from African American chefs and food producers to muralists, sculptors, and other creative makers—many of whom shop at the store, Fike adds. ”The co-op is the face of the community, the guardian of food security here. It’s important to put resources into the places where people live,” says Fike.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mandelamarketplace.org/\">Mandela MarketPlace\u003c/a>, a nonprofit with a decade-old program that, among other efforts, delivers fresh fruits and vegetables to corner stores, was instrumental in opening the co-op. But in Spring 2018, the grocery store became independent of that organization, says Fike. Now, the co-op is attempting to expand by raising $1 million through a \u003ca href=\"https://www.gofundme.com/MandelaGrocery\">crowdfunding effort\u003c/a> and a \u003ca href=\"http://www.mandelafoods.com/expansion\">proposal\u003c/a> for soda tax funds from the city of Oakland. It’s a pivotal time in the co-op’s history.\u003c/p>\n\u003cp>In 2017, the grocery business landed a lease on an 11,000-square-foot prime corner spot next door to its current digs. The co-op originally wanted to occupy the space but lost out years earlier to a national chain store. The co-op’s first location is just 2,500-square-feet, and some of that space houses a separate café. For years, the store—with its local produce and perishables, bulk-bin offerings, and dry goods—had to compete for customers with a 99 Cents Only Store next door (that store, which closed in early 2017, offered conventional packaged foods and produce at a deep discount).\u003c/p>\n\u003cfigure id=\"attachment_129256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new.jpg\" alt=\"The cooperative measures success in many ways. Getting fresh produce into the community is one.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cooperative measures success in many ways. Getting fresh produce into the community is one. \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After the co-op opened in the midst of a nationwide recession it struggled early on. But sales grew modestly each year. Its customers reflect today’s West Oakland: a diverse group of local residents, including people of color and low-income residents, commuters (it’s opposite a BART stop), and a new wave of workers from San Francisco. Some are priced out of the city, some prefer the culture of West Oakland over the current climate in San Francisco, and some are well-compensated tech employees. The co-op also cultivates a strong youth culture among worker-owners and customers alike. The mix has helped keep the co-op’s doors open during tough times while also staying true to its mission.\u003c/p>\n\u003cp>But this isn’t a generic grocery store, nor is it some hippie counterculture co-op. It’s a modern market, with murals of African Americans on its window and a playlist that reflects the staff’s tastes. “We’ve succeeded because we’ve created a comfortable vibe,” says Fike, 35, of the team, which currently consists of three other co-owners and a half-dozen candidates on track to become co-owners. “It reflects the foodways, art, and style of African American culture and the people who work in the store are personable and genuine. Customers like the staff, the energy, the music.” All this helps make the co-op a destination, which is key since consumers can otherwise buy everything they need without ever leaving the house. “Everything about my workplace is gratifying—on both sides of the counter,” says Fike. “There’s respect from my co-workers and from the customers for what we’re doing here. We’re creating community and culture and, as a former anthropology student, that’s what’s most interesting to me. It is at the heart of what it means to be human.”\u003c/p>\n\u003cfigure id=\"attachment_129258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new.jpg\" alt=\"In the co-op model, every worker-owner has a voice at the table.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the co-op model, every worker-owner has a voice at the table. \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The co-op measures success in many ways. Getting produce to the people is at its core: From 2013 to 2016, the store distributed more than 700,000 pounds of fresh produce, 46 percent of it from family farms within 200 miles of Oakland, helping keep small farmers on the land by boosting their income. The co-op has circulated more than $7 million within the local community.\u003c/p>\n\u003cp>The store looks for ways to make eating well more affordable. It features innovative programing such as \u003ca href=\"http://www.mandelamarketplace.org/freshcreds\">Fresh Creds\u003c/a>, a \u003ca href=\"https://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\">Supplemental Nutrition Assistance Program\u003c/a> (SNAP or “food stamps”) match incentive. The co-op fulfills a federal grant secured by Mandela MarketPlace that entitles any shopper who spends money on fresh produce, frozen fruits and vegetables, or canned fruits and vegetable without added sugar to a 50 percent discount on those items. It’s been a hit with customers.\u003c/p>\n\u003cp>The cooperative also offers an owner like Fike the chance to be part of a business based on equality and inclusion in pay, profit-sharing, and a voice at the table. “This is a sustainable model,” says Fike. “When you operate ethically with integrity, honesty, and transparency, people respond to that and are inspired by that.”\u003c/p>\n\u003cp>\u003cem>Reprinted with permission from \u003c/em>\u003ca href=\"https://food.berkeley.edu/resources/changemakers/\">Hungry for Change\u003c/a>\u003cem>, a publication of the \u003ca href=\"https://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>. Read about other California emerging food systems changemakers \u003ca href=\"https://food.berkeley.edu/resources/changemakers/the-changemakers-of-hungry-for-change/\">here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>*In April this year, \u003ca href=\"https://communityfoodsmarket.com/\">Community Foods Market\u003c/a> (formerly People’s Community Market) broke ground on its \u003ca href=\"https://www.sfchronicle.com/news/article/Community-Foods-Market-finally-breaks-ground-in-12839166.php\">long-awaited, full-service grocery store\u003c/a> in West Oakland, which BAB reported on back in \u003ca href=\"https://www.kqed.org/bayareabites/59137/coming-soon-a-supermarket-in-west-oakland\">2013\u003c/a> and \u003ca href=\"https://www.kqed.org/bayareabites/30498/peoples-community-market-closer-to-finding-funding-with-white-house-announcement\">2011\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>https://youtu.be/wRDFCHOeuJ4\u003c/p>\n\n","blocks":[],"excerpt":"The Berkeley Food Institute launches \u003cem>Hungry for Change\u003c/em>, a multi-media project showcasing twenty emerging food systems leaders. Meet one of them: Adrionna Fike, co-owner of Mandela Grocery Cooperative in West Oakland.","status":"publish","parent":0,"modified":1531325452,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1484},"headData":{"title":"An Oakland Community Grocery Store Feeds Its People | KQED","description":"The Berkeley Food Institute launches Hungry for Change, a multi-media project showcasing twenty emerging food systems leaders. Meet one of them: Adrionna Fike, co-owner of Mandela Grocery Cooperative in West Oakland.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"An Oakland Community Grocery Store Feeds Its People","datePublished":"2018-07-09T17:42:35.000Z","dateModified":"2018-07-11T16:10:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"129251 https://ww2.kqed.org/bayareabites/?p=129251","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/07/09/an-oakland-community-grocery-store-feeds-its-people/","disqusTitle":"An Oakland Community Grocery Store Feeds Its People","path":"/bayareabites/129251/an-oakland-community-grocery-store-feeds-its-people","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>In late June, the \u003c/em>\u003cem>\u003ca href=\"https://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>\u003c/em>\u003cem> at UC Berkeley launched a multi-media project \u003c/em>\u003cem>\u003ca href=\"https://food.berkeley.edu/resources/changemakers/\">Hungry for Change\u003c/a>\u003c/em>\u003cem>, which features twenty trailblazing food systems reformers from across the Golden State, dedicated to advancing equity, health, and sustainability in food and farming systems. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Several of the individuals profiled—who work in a range of fields including farming, food advocacy, and food security—call the Bay Area home. What they have in common: These innovators offer seeds of hope during challenging times.\u003c/em>\u003c/p>\n\u003cp>\u003cem> \u003c/em>\u003cem>Meet Oakland food business owner Adrionna Fike, a champion of the cooperative grocery model in an age of \u003c/em>\u003cem>\u003ca href=\"https://www.kqed.org/bayareabites/125376/can-food-co-ops-survive-the-new-retail-reality\">mega-retail stores\u003c/a>\u003c/em>\u003cem> and \u003c/em>\u003cem>\u003ca href=\"https://www.sfchronicle.com/food/article/Good-Eggs-hatches-new-plan-for-online-food-11060438.php\">online delivery services\u003c/a>\u003c/em>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>Adrionna Fike is a worker-owner at the cooperative Mandela Grocery Cooperative in West Oakland. Fike was drawn to the community-oriented co-op—which is owned and operated by young black people—when she relocated to Oakland in 2008. Raised in an athletic family in Los Angeles, Fike, who played basketball for Columbia University while attending Barnard College, grew up eating processed food before health challenges forced her to reconsider her diet. The grocery sells organic and conventional produce from small local farms, dairy and meat from nearby ranches, and wholesome packaged foods. The grocery store is slated to move to a larger location in 2018.\u003c/p>\n\u003cp>Adrionna Fike had always dreamed of owning a neighborhood store selling good food that resonated with the community and held a particular concern for African American life. She imagined a store where African Americans felt welcome, that paid homage to historic black culture, and served as a place of nourishment in mind, body, spirit, and soul. She found such a home in West Oakland at the \u003ca href=\"https://www.mandelafoods.com/\">Mandela Grocery Cooperative\u003c/a>, which opened its doors in June 2009 under the Mandela Foods Cooperative banner, with the goal of providing access to affordable, healthy, and culturally relevant foods. “From the day I set foot inside the store I knew I wanted to be a part of it,” says Fike, who came on board in 2012. The cooperative model, with its team approach and esprit de corps, appeals to Fike, who describes her workplace as a joyous environment where she can be herself. In turn, being of service to others feeds Fike. “I like serving people, that’s my calling and my reward, I receive so much back from our customers.”\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>West Oakland has long been overlooked by supermarket chains. Instead, corner liquor stores have proliferated. Such stores typically offer mass-market products of questionable nutritional value, the kind of food that is detrimental to health and contributes to high rates of heart disease, obesity, and diabetes among African Americans.\u003c/p>\n\u003cfigure id=\"attachment_129259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new.jpg\" alt=\"“The face of the community…the guardian of food security.”\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The face of the community…the guardian of food security.” \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A full-service grocery store* has long been high on the wish list of residents of this community, which struggled for decades with high crime, pollution, and underemployment. West Oakland is considered a food desert by the US Department of Agriculture. The term refers to impoverished neighborhoods devoid of stores or markets selling fresh fruits and vegetables and other nutritious food. A historically vibrant enclave for African American artists, the area is experiencing a regeneration fueled by gentrification pressures from the San Francisco Bay Area’s technology boom. There’s also a resurgence of black culture in the area, from African American chefs and food producers to muralists, sculptors, and other creative makers—many of whom shop at the store, Fike adds. ”The co-op is the face of the community, the guardian of food security here. It’s important to put resources into the places where people live,” says Fike.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mandelamarketplace.org/\">Mandela MarketPlace\u003c/a>, a nonprofit with a decade-old program that, among other efforts, delivers fresh fruits and vegetables to corner stores, was instrumental in opening the co-op. But in Spring 2018, the grocery store became independent of that organization, says Fike. Now, the co-op is attempting to expand by raising $1 million through a \u003ca href=\"https://www.gofundme.com/MandelaGrocery\">crowdfunding effort\u003c/a> and a \u003ca href=\"http://www.mandelafoods.com/expansion\">proposal\u003c/a> for soda tax funds from the city of Oakland. It’s a pivotal time in the co-op’s history.\u003c/p>\n\u003cp>In 2017, the grocery business landed a lease on an 11,000-square-foot prime corner spot next door to its current digs. The co-op originally wanted to occupy the space but lost out years earlier to a national chain store. The co-op’s first location is just 2,500-square-feet, and some of that space houses a separate café. For years, the store—with its local produce and perishables, bulk-bin offerings, and dry goods—had to compete for customers with a 99 Cents Only Store next door (that store, which closed in early 2017, offered conventional packaged foods and produce at a deep discount).\u003c/p>\n\u003cfigure id=\"attachment_129256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new.jpg\" alt=\"The cooperative measures success in many ways. Getting fresh produce into the community is one.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cooperative measures success in many ways. Getting fresh produce into the community is one. \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After the co-op opened in the midst of a nationwide recession it struggled early on. But sales grew modestly each year. Its customers reflect today’s West Oakland: a diverse group of local residents, including people of color and low-income residents, commuters (it’s opposite a BART stop), and a new wave of workers from San Francisco. Some are priced out of the city, some prefer the culture of West Oakland over the current climate in San Francisco, and some are well-compensated tech employees. The co-op also cultivates a strong youth culture among worker-owners and customers alike. The mix has helped keep the co-op’s doors open during tough times while also staying true to its mission.\u003c/p>\n\u003cp>But this isn’t a generic grocery store, nor is it some hippie counterculture co-op. It’s a modern market, with murals of African Americans on its window and a playlist that reflects the staff’s tastes. “We’ve succeeded because we’ve created a comfortable vibe,” says Fike, 35, of the team, which currently consists of three other co-owners and a half-dozen candidates on track to become co-owners. “It reflects the foodways, art, and style of African American culture and the people who work in the store are personable and genuine. Customers like the staff, the energy, the music.” All this helps make the co-op a destination, which is key since consumers can otherwise buy everything they need without ever leaving the house. “Everything about my workplace is gratifying—on both sides of the counter,” says Fike. “There’s respect from my co-workers and from the customers for what we’re doing here. We’re creating community and culture and, as a former anthropology student, that’s what’s most interesting to me. It is at the heart of what it means to be human.”\u003c/p>\n\u003cfigure id=\"attachment_129258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new.jpg\" alt=\"In the co-op model, every worker-owner has a voice at the table.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the co-op model, every worker-owner has a voice at the table. \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The co-op measures success in many ways. Getting produce to the people is at its core: From 2013 to 2016, the store distributed more than 700,000 pounds of fresh produce, 46 percent of it from family farms within 200 miles of Oakland, helping keep small farmers on the land by boosting their income. The co-op has circulated more than $7 million within the local community.\u003c/p>\n\u003cp>The store looks for ways to make eating well more affordable. It features innovative programing such as \u003ca href=\"http://www.mandelamarketplace.org/freshcreds\">Fresh Creds\u003c/a>, a \u003ca href=\"https://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\">Supplemental Nutrition Assistance Program\u003c/a> (SNAP or “food stamps”) match incentive. The co-op fulfills a federal grant secured by Mandela MarketPlace that entitles any shopper who spends money on fresh produce, frozen fruits and vegetables, or canned fruits and vegetable without added sugar to a 50 percent discount on those items. It’s been a hit with customers.\u003c/p>\n\u003cp>The cooperative also offers an owner like Fike the chance to be part of a business based on equality and inclusion in pay, profit-sharing, and a voice at the table. “This is a sustainable model,” says Fike. “When you operate ethically with integrity, honesty, and transparency, people respond to that and are inspired by that.”\u003c/p>\n\u003cp>\u003cem>Reprinted with permission from \u003c/em>\u003ca href=\"https://food.berkeley.edu/resources/changemakers/\">Hungry for Change\u003c/a>\u003cem>, a publication of the \u003ca href=\"https://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>. Read about other California emerging food systems changemakers \u003ca href=\"https://food.berkeley.edu/resources/changemakers/the-changemakers-of-hungry-for-change/\">here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>*In April this year, \u003ca href=\"https://communityfoodsmarket.com/\">Community Foods Market\u003c/a> (formerly People’s Community Market) broke ground on its \u003ca href=\"https://www.sfchronicle.com/news/article/Community-Foods-Market-finally-breaks-ground-in-12839166.php\">long-awaited, full-service grocery store\u003c/a> in West Oakland, which BAB reported on back in \u003ca href=\"https://www.kqed.org/bayareabites/59137/coming-soon-a-supermarket-in-west-oakland\">2013\u003c/a> and \u003ca href=\"https://www.kqed.org/bayareabites/30498/peoples-community-market-closer-to-finding-funding-with-white-house-announcement\">2011\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\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/wRDFCHOeuJ4'\n title='//www.youtube.com/embed/wRDFCHOeuJ4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/129251/an-oakland-community-grocery-store-feeds-its-people","authors":["5125"],"categories":["bayareabites_109","bayareabites_8770","bayareabites_11028","bayareabites_3032","bayareabites_10028","bayareabites_1245","bayareabites_1875","bayareabites_366","bayareabites_2035"],"tags":["bayareabites_16199","bayareabites_14124","bayareabites_9531","bayareabites_16202","bayareabites_16201","bayareabites_16200","bayareabites_16203","bayareabites_11838"],"featImg":"bayareabites_129260","label":"bayareabites"},"bayareabites_129229":{"type":"posts","id":"bayareabites_129229","meta":{"index":"posts_1591205157","site":"bayareabites","id":"129229","score":null,"sort":[1530557633000]},"guestAuthors":[],"slug":"struggling-farmers-turn-excess-milk-into-cheese-and-yogurt-for-the-hungry","title":"Struggling Farmers Turn Excess Milk Into Cheese And Yogurt For The Hungry","publishDate":1530557633,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>On a beautiful sunny day recently in south Lancaster County, Pa., farmer Abner Stolztfus and seven of his eight children were inside, bottling yogurt in a room next to the barn. \"The younger one is only 2 months old, so she's not working out here yet,\" he said, laughing.\u003c/p>\n\u003cp>Stolztfus and his family own Cedar Dream dairy farm in the town of Peach Bottom in southeast Pennsylvania. He and his kids milk 50 cows twice a day — at 5 in the morning and 5 in the afternoon. His family has been farming for generations.\u003c/p>\n\u003cp>\"I learned milking cows before I started going to school,\" he said.\u003c/p>\n\u003cp>But yogurt is a whole new business for him.\u003c/p>\n\u003cp>Dairy farmers like Stolztfus \u003ca href=\"https://whyy.org/segments/pa-dairy-farmers-struggling-to-find-greener-pastures-in-tough-milk-market/\">have been struggling financially\u003c/a> during the past few years. While new technologies have allowed farms to produce more milk, fewer people are consuming it. That's causing milk prices to plummet and creating a surplus that often ends up going to waste. According to the Center for Dairy Excellence, Pennsylvania \u003ca href=\"http://centerfordairyexcellence.org/pennsylvania-dairy-industry-overview/\">lost 120 dairy farms in 2016\u003c/a>. In that same year, dairy farmers across the country \u003ca href=\"https://www.wsj.com/articles/americas-dairy-farmers-dump-43-million-gallons-of-excess-milk-1476284353\">dumped 43 million gallons\u003c/a> of excess milk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So last year, Stolztfus decided to invest almost $200,000 in equipment and learned how to make yogurt from scratch. Today, he produces about 3,000 pounds of milk and yogurt a week. His No. 1 seller is drinkable yogurt, a light but creamy, all-natural yogurt.\u003c/p>\n\u003cp>Things were not easy at the beginning, though. With an upset market, he struggled to find customers until an unlikely client emerged: \u003ca href=\"https://www.philabundance.org/\">Philabundance\u003c/a>, the local nonprofit that turns food waste into donations.\u003c/p>\n\u003cp>Forty percent of all food produced in the United States \u003ca href=\"https://assets.nrdc.org/sites/default/files/wasted-2017-executive-summary.pdf?_ga=2.75669713.598741821.1529609879-1655220776.1529609879\">ends up in landfills\u003c/a>. Yet in Philadelphia, one in five residents doesn't have enough to eat. To combat waste and help feed hungry people, Philabundance is rescuing perfectly good milk that was going to be dumped to make cheese and yogurt for families in need. In the process, it helps farmers like Stolztfus.\u003c/p>\n\u003cp>\"We are testing out a new model with him where we work with another farmer to source excess skim milk from his butter production,\" said Kait Bowdler, director of sustainability at Philabundance. \"Every time you produce butter, there's the whey and the skim that's left over, and a lot of that ends up being thrown out.\"\u003c/p>\n\u003cp>Skim milk can be processed into other products, such as cheese or yogurt. But because dairy farmers are struggling, they are left with no money to pay for that processing and end up dumping it. The same happens with other types of milk.\u003c/p>\n\u003cp>\"Think about it: Cows still produce the same amount of milk no matter what you use it for, and if a co-op says that you can only produce a certain amount or that they can buy a certain amount, you end up having to throw that out,\" Bowdler said.\u003c/p>\n\u003cp>Last year, food banks statewide came up with an idea. Using funding from the Pennsylvania Agricultural Surplus System and donations from the dairy industry, they got 12 tanker loads of surplus milk that a local co-op was going to dump. (Milk-transport trucks can hold anywhere from 5,000 to 8,000 gallons.) They took the rescued milk to local cheesemakers and made thousands of pounds to give away free at food pantries and shelters. For farmers, it meant total revenue of $165,000.\u003c/p>\n\u003cp>Philabundance purchased 27,680 pounds of that cheese for donations, but then took the idea one step further. It bought more milk to make more of the same cheese, this time to sell in fancy food stores in Philadelphia, under the brand Abundantly Good. For every pound of cheese sold, $1 goes back to the farmer to process milk into free cheese for hungry people.\u003c/p>\n\u003cp>Giving people in need food of the same high quality as that sold in gourmet stores is what the whole program is really about, Bowdler said.\u003c/p>\n\u003cp>\"It's rebellious in a way, it's saying that people who are poor don't just need to take whatever you give them — we can give them a better product,\" she said.\u003c/p>\n\u003cp>According to Philabundance, in a year farmers have received $9,000 from retail sales — the equivalent of selling 18,000 half-pound units. That has allowed them to produce 3,500 pounds of cheese for donations. Because the program is a success, the organization is testing out a new product: excess skim-milk yogurt.\u003c/p>\n\u003cp>Stolztfus said leftover skim milk by itself looks and tastes like colored water. But with the right equipment and ingredients, it can be transformed into delicious yogurt.\u003c/p>\n\u003cp>\"We pump the skim milk in there [the pasteurizing tank], we heat it up, to about 108 degrees, and we add the culture. We let it incubate for 12 hours, and we stir it back up, add the flavoring, sugars, and mix it up good, and that creates the yogurt,\" he explained while overseeing bottling of the product.\u003c/p>\n\u003cp>At the end of the day, Stolztfus transforms 4,500 pounds of skim milk that might have become waste into 4,500 pints of drinkable vanilla yogurt for people in need.\u003c/p>\n\u003cp>\"It's a very good way to get people drinking more milk, getting dairy in them...,\" Stolztfus said, \"It's a very good feeling, it makes me feel really good.\"\u003c/p>\n\u003cp>And it helps him pay his bills. For now, Philabundance is paying Stolztfus to process the excess skim milk from butter production into both drinkable and spoonable yogurt. But if the Abundantly Good program grows, the organization will try to sell the yogurt in stores, and have the retail sales pay for food donations.\u003c/p>\n\u003cp>In July, a new retail product will debut: spiced tomato jam. Proceeds from sales of the jam, produced in collaboration with TBJ Gourmet, will go to provide tomato sauce and soup donations for people in need.\u003c/p>\n\u003cp>\u003cem>This story comes to us from member station \u003ca href=\"https://whyy.org/\">WHYY\u003c/a> in Philadelphia.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"https://whyy.org\">WHYY\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Dairies are dumping millions of gallons of surplus milk every year. In Philadelphia, food banks are working with farmers to use that milk to make food that goes to pantries and shelters.","status":"publish","parent":0,"modified":1530557633,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1004},"headData":{"title":"Struggling Farmers Turn Excess Milk Into Cheese And Yogurt For The Hungry | KQED","description":"Dairies are dumping millions of gallons of surplus milk every year. In Philadelphia, food banks are working with farmers to use that milk to make food that goes to pantries and shelters.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Struggling Farmers Turn Excess Milk Into Cheese And Yogurt For The Hungry","datePublished":"2018-07-02T18:53:53.000Z","dateModified":"2018-07-02T18:53:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"129229 https://ww2.kqed.org/bayareabites/?p=129229","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/07/02/struggling-farmers-turn-excess-milk-into-cheese-and-yogurt-for-the-hungry/","disqusTitle":"Struggling Farmers Turn Excess Milk Into Cheese And Yogurt For The Hungry","nprByline":"Catalina Jaramillo, WHYY, NPR Food","nprImageAgency":"Kimberly Paynter/WHYY","nprStoryId":"624267134","nprApiLink":"http://api.npr.org/query?id=624267134&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/07/02/624267134/struggling-farmers-turn-excess-milk-into-cheese-and-yogurt-for-the-hungry?ft=nprml&f=624267134","nprRetrievedStory":"1","nprPubDate":"Mon, 02 Jul 2018 09:00:00 -0400","nprStoryDate":"Mon, 02 Jul 2018 09:00:17 -0400","nprLastModifiedDate":"Mon, 02 Jul 2018 09:00:17 -0400","path":"/bayareabites/129229/struggling-farmers-turn-excess-milk-into-cheese-and-yogurt-for-the-hungry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a beautiful sunny day recently in south Lancaster County, Pa., farmer Abner Stolztfus and seven of his eight children were inside, bottling yogurt in a room next to the barn. \"The younger one is only 2 months old, so she's not working out here yet,\" he said, laughing.\u003c/p>\n\u003cp>Stolztfus and his family own Cedar Dream dairy farm in the town of Peach Bottom in southeast Pennsylvania. He and his kids milk 50 cows twice a day — at 5 in the morning and 5 in the afternoon. His family has been farming for generations.\u003c/p>\n\u003cp>\"I learned milking cows before I started going to school,\" he said.\u003c/p>\n\u003cp>But yogurt is a whole new business for him.\u003c/p>\n\u003cp>Dairy farmers like Stolztfus \u003ca href=\"https://whyy.org/segments/pa-dairy-farmers-struggling-to-find-greener-pastures-in-tough-milk-market/\">have been struggling financially\u003c/a> during the past few years. While new technologies have allowed farms to produce more milk, fewer people are consuming it. That's causing milk prices to plummet and creating a surplus that often ends up going to waste. According to the Center for Dairy Excellence, Pennsylvania \u003ca href=\"http://centerfordairyexcellence.org/pennsylvania-dairy-industry-overview/\">lost 120 dairy farms in 2016\u003c/a>. In that same year, dairy farmers across the country \u003ca href=\"https://www.wsj.com/articles/americas-dairy-farmers-dump-43-million-gallons-of-excess-milk-1476284353\">dumped 43 million gallons\u003c/a> of excess milk.\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>So last year, Stolztfus decided to invest almost $200,000 in equipment and learned how to make yogurt from scratch. Today, he produces about 3,000 pounds of milk and yogurt a week. His No. 1 seller is drinkable yogurt, a light but creamy, all-natural yogurt.\u003c/p>\n\u003cp>Things were not easy at the beginning, though. With an upset market, he struggled to find customers until an unlikely client emerged: \u003ca href=\"https://www.philabundance.org/\">Philabundance\u003c/a>, the local nonprofit that turns food waste into donations.\u003c/p>\n\u003cp>Forty percent of all food produced in the United States \u003ca href=\"https://assets.nrdc.org/sites/default/files/wasted-2017-executive-summary.pdf?_ga=2.75669713.598741821.1529609879-1655220776.1529609879\">ends up in landfills\u003c/a>. Yet in Philadelphia, one in five residents doesn't have enough to eat. To combat waste and help feed hungry people, Philabundance is rescuing perfectly good milk that was going to be dumped to make cheese and yogurt for families in need. In the process, it helps farmers like Stolztfus.\u003c/p>\n\u003cp>\"We are testing out a new model with him where we work with another farmer to source excess skim milk from his butter production,\" said Kait Bowdler, director of sustainability at Philabundance. \"Every time you produce butter, there's the whey and the skim that's left over, and a lot of that ends up being thrown out.\"\u003c/p>\n\u003cp>Skim milk can be processed into other products, such as cheese or yogurt. But because dairy farmers are struggling, they are left with no money to pay for that processing and end up dumping it. The same happens with other types of milk.\u003c/p>\n\u003cp>\"Think about it: Cows still produce the same amount of milk no matter what you use it for, and if a co-op says that you can only produce a certain amount or that they can buy a certain amount, you end up having to throw that out,\" Bowdler said.\u003c/p>\n\u003cp>Last year, food banks statewide came up with an idea. Using funding from the Pennsylvania Agricultural Surplus System and donations from the dairy industry, they got 12 tanker loads of surplus milk that a local co-op was going to dump. (Milk-transport trucks can hold anywhere from 5,000 to 8,000 gallons.) They took the rescued milk to local cheesemakers and made thousands of pounds to give away free at food pantries and shelters. For farmers, it meant total revenue of $165,000.\u003c/p>\n\u003cp>Philabundance purchased 27,680 pounds of that cheese for donations, but then took the idea one step further. It bought more milk to make more of the same cheese, this time to sell in fancy food stores in Philadelphia, under the brand Abundantly Good. For every pound of cheese sold, $1 goes back to the farmer to process milk into free cheese for hungry people.\u003c/p>\n\u003cp>Giving people in need food of the same high quality as that sold in gourmet stores is what the whole program is really about, Bowdler said.\u003c/p>\n\u003cp>\"It's rebellious in a way, it's saying that people who are poor don't just need to take whatever you give them — we can give them a better product,\" she said.\u003c/p>\n\u003cp>According to Philabundance, in a year farmers have received $9,000 from retail sales — the equivalent of selling 18,000 half-pound units. That has allowed them to produce 3,500 pounds of cheese for donations. Because the program is a success, the organization is testing out a new product: excess skim-milk yogurt.\u003c/p>\n\u003cp>Stolztfus said leftover skim milk by itself looks and tastes like colored water. But with the right equipment and ingredients, it can be transformed into delicious yogurt.\u003c/p>\n\u003cp>\"We pump the skim milk in there [the pasteurizing tank], we heat it up, to about 108 degrees, and we add the culture. We let it incubate for 12 hours, and we stir it back up, add the flavoring, sugars, and mix it up good, and that creates the yogurt,\" he explained while overseeing bottling of the product.\u003c/p>\n\u003cp>At the end of the day, Stolztfus transforms 4,500 pounds of skim milk that might have become waste into 4,500 pints of drinkable vanilla yogurt for people in need.\u003c/p>\n\u003cp>\"It's a very good way to get people drinking more milk, getting dairy in them...,\" Stolztfus said, \"It's a very good feeling, it makes me feel really good.\"\u003c/p>\n\u003cp>And it helps him pay his bills. For now, Philabundance is paying Stolztfus to process the excess skim milk from butter production into both drinkable and spoonable yogurt. But if the Abundantly Good program grows, the organization will try to sell the yogurt in stores, and have the retail sales pay for food donations.\u003c/p>\n\u003cp>In July, a new retail product will debut: spiced tomato jam. Proceeds from sales of the jam, produced in collaboration with TBJ Gourmet, will go to provide tomato sauce and soup donations for people in need.\u003c/p>\n\u003cp>\u003cem>This story comes to us from member station \u003ca href=\"https://whyy.org/\">WHYY\u003c/a> in Philadelphia.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"https://whyy.org\">WHYY\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/129229/struggling-farmers-turn-excess-milk-into-cheese-and-yogurt-for-the-hungry","authors":["byline_bayareabites_129229"],"categories":["bayareabites_1874","bayareabites_11028","bayareabites_3032","bayareabites_10028","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_10480","bayareabites_1621","bayareabites_16198","bayareabites_2890"],"featImg":"bayareabites_129230","label":"bayareabites"},"bayareabites_129107":{"type":"posts","id":"bayareabites_129107","meta":{"index":"posts_1591205157","site":"bayareabites","id":"129107","score":null,"sort":[1529773769000]},"guestAuthors":[],"slug":"food-aid-to-puerto-rico-is-salty-sugary-and-unbalanced-researcher-says","title":"Food Aid To Puerto Rico Is Salty, Sugary, And Unbalanced, Researcher Says","publishDate":1529773769,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>After Hurricane Maria hit, many people were left without access to water, food and power. But when food came, it raised a host of health concerns.\u003c/p>\n\u003cp>As food aid began to arrive last fall, Twitter was full of complaints from recipients and their families expressing shock that the contents of relief boxes appear to be stuffed with items like candy bars, potted meat and cheese crackers.\u003c/p>\n\u003cp>\"Who in their right mind would think this qualifies as a meal?\" tweeted CBS correspondent \u003ca href=\"https://twitter.com/DavidBegnaud\">David Begnaud\u003c/a>, quoting a Puerto Rican resident named Pedro who found candy and chips in his box.\u003c/p>\n\u003cp>After seeing a flood of such \u003ca href=\"https://twitter.com/lanenaborikua/status/929867765212626944\">social media posts\u003c/a>, \u003ca href=\"https://publichealth.gwu.edu/departments/global-health/uriyoan-colon-ramos\">Uriyoán Colón-Ramos\u003c/a>, a professor of public health at George Washington University, and a group of researchers went down to Puerto Rico to check it out. Colón-Ramos and her group analyzed 10 days' worth of food shipments found at a FEMA distribution center in Barranquitas, Puerto Rico, six weeks after Hurricane Maria hit.\u003c/p>\n\u003cp>https://twitter.com/sujeilugo/status/929115537497640961\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They found that 11 of the 107 different food items in the warehouse were candy and chips, including M&Ms and Twizzlers. And every item in the fruit category, which included sweetened fruit cups and applesauce, exceeded the \u003ca href=\"https://www.choosemyplate.gov/dietary-guidelines\">Dietary Guidelines for Americans'\u003c/a> recommendations for added sugars. Eighty-three percent of veggies, which were all canned, exceeded the recommended content of sodium.\u003c/p>\n\u003cp>Some of the items analyzed were low-sugar and low-sodium, like canned sardines and fruit pouches packed in water, but these were in the minority, Colón-Ramos says.\u003c/p>\n\u003cp>Even when she excluded candy and chips, Colón-Ramos found that meals made with the foods provided would exceed the upper limit recommended for daily sodium, added sugars or saturated fats.\u003c/p>\n\u003cp>\"As a public health nutritionist, I just don't know why we are providing these foods,\" she says. \"How did these foods end up there, and who was monitoring them?\"\u003c/p>\n\u003cp>Colón-Ramos presented this data on June 11 at the \u003ca href=\"https://www.eventscribe.com/2018/Nutrition2018/fsPopup.asp?Mode=presInfo&PresentationID=407548\">Nutrition 2018\u003c/a> meeting in Boston. The \u003ca href=\"https://www.choosemyplate.gov/dietary-guidelines\">Dietary Guidelines for Americans\u003c/a> says to keep \u003ca href=\"https://www.npr.org/sections/thesalt/2016/06/01/480309272/fda-guidelines-target-the-sodium-hiding-in-our-diets\">sodium below 2,300 milligrams\u003c/a> per day and that less than 10 percent of your daily calories should come from saturated fats or added sugar.\u003c/p>\n\u003cp>https://twitter.com/Lucysbabygirl/status/929903722326568961\u003c/p>\n\u003cp>A typical meal plan using the foods found in the FEMA warehouse could include a ready-to-eat cereal and milk for breakfast, a morning and afternoon snack like dried peanuts or a cereal bar, tuna salad and crackers for lunch and a pre-packaged pasta dinner, Colón-Ramos says.\u003c/p>\n\u003cp>Following the meal plan with these foods would meet the DGA food group recommendations but exceed the dietary limits for salt, saturated fat, or added sugars.\u003c/p>\n\u003cp>In a situation where disaster has wiped out food options, people are happy for help. And who would deny a child who has been through a hurricane a piece of candy? But it doesn't make for a healthy eating plan in the long-term, which is what some food assistance operations in disaster zones sometimes become. As NPR has reported, the island is \u003ca href=\"https://www.npr.org/2018/03/20/595123550/6-months-after-hurricane-maria-puerto-rico-has-a-long-recovery-ahead\">still struggling\u003c/a> to access power and rebuild.\u003c/p>\n\u003cp>\"In the past and traditionally, not just in the U.S. but globally, food aid has been focused on providing enough calories and enough water,\" Colón-Ramos says. \"It makes perfect sense: You don't want people to be hungry, and you don't want people to die out of dehydration.\"\u003c/p>\n\u003cp>But now, this type of aid may be outdated and unhealthy. \u003ca href=\"https://www.cdc.gov/obesity/data/prevalence-maps.html\">Thirty to 35 percent\u003c/a> of Puerto Rican adults already are obese.\u003c/p>\n\u003cp>Ursula Marcos Tovar, a Manati, Puerto Rico, resident, received a FEMA box in October. She says the contents of the box were applesauce cups, animal-shaped cookies, beef jerky, canned pasta, bottled water and plastic cutlery. At that time, she and her family did not have power or water.\u003c/p>\n\u003cp>The box, which were handed out to each of the homes in her community, was too small to sustain her family of four for long, but luckily food stores in the area were starting to open. Marcos Tovar says at the time, there was only dry food available and the ATMs weren't working due to power outages.\u003c/p>\n\u003cp>For the first two to three months after Maria, this was all the food her family could access. She only received one box of FEMA food aid during this time.\u003c/p>\n\u003cp>\"I'm thankful for [the food], it was a terrible time after Maria,\" she says. \"It was a little, but it was something.\"\u003c/p>\n\u003cp>In the municipality where Colón-Ramos did her analysis, she found that there was extremely low access to healthy food even before the hurricane. There was only one major grocery store in the entire municipality, with the rest being small corner shops.\u003c/p>\n\u003cp>Colón-Ramos says food aid should increase accessibility to nutritious food for survivors. People in the area already had access to candy and chips through local stores, but none of them had options like nonfat milk. Fruits and vegetables were limited, as well as low-sodium protein options. Those are the kinds of things that FEMA should have been providing, she says.\u003c/p>\n\u003cp>\"Any foods that are distributed by the federal programs need to abide by the U.S. dietary guidelines,\" she says, including limits on salt, sugar and fat.\u003c/p>\n\u003cp>Colón-Ramos says the federal government also offers \u003ca href=\"https://www.fns.usda.gov/disaster/commonwealth-puerto-rico-disaster-nutrition-assistance\">emergency SNAP programs\u003c/a> that allow survivors to purchase their own food. But in a situation like this, where grocery stores are limited, people could only get more of the same high-sodium and sugar snacks.\u003c/p>\n\u003cp>FEMA said in an email to NPR that food aid meals meet guidelines developed in consultation with various groups, including the U.S. Department of Agriculture. In a short shelf-life meal, there would be a fat content of 47 grams or less and a sodium limit of 800 milligrams, FEMA says. FEMA did not mention any requirements on sugar content.\u003c/p>\n\u003cp>While individual meals or snacks may fall under the fat or sodium content, Colón-Ramos found that many could not simultaneously fit the food groups in the Dietary Guidelines' daily recommendations.\u003c/p>\n\u003cp>For example, one \u003ca href=\"https://www.chefboyardee.com/products/ravioli/beef-ravioli-15-oz\">serving of canned Chef Boyardee ravioli\u003c/a> that could be found in these boxes has a full meal's worth of sodium and seven grams of fat.\u003c/p>\n\u003cp>FEMA manages multiple contractors, and according to\u003cem> The\u003c/em> \u003cem>Washington Post\u003c/em>, is \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2017/10/24/why-fema-sent-junk-food-to-puerto-rican-hurricane-survivors/?utm_term=.07acfcceac55\">moving away from MREs \u003c/a>and snacks and towards grocery boxes and hot meals.\u003c/p>\n\u003cp>The food aid nutrition challenge isn't new. \u003ca href=\"http://fic.tufts.edu/team/gregory-gottlieb/\">Greg Gottlieb\u003c/a>, a professor in nutrition and human security at Tufts who was not involved in the research, says that in the late 1990s, he ran into a problem like this one when delivering aid to the Soviet Union.\u003c/p>\n\u003cp>\"When we opened up some of those packages, they were candy,\" he says. \"There were Twizzlers.\"\u003c/p>\n\u003cp>Dried fruits like raisins and apricots could be a healthier option, but it's also important to analyze what people actually eat where the aid is being delivered, he says. On top of that, it's hard to escape sodium in things like canned tuna and vegetables.\u003c/p>\n\u003cp>Colón-Ramos says there is a need for better monitoring of food aid and its health value, as well as more specific guidelines for those providing help.\u003c/p>\n\u003cp>\"We're seeing a larger prevalence of chronic diseases that are diet-related, and we're taking that in to consideration in food aid,\" she says. \"And we should, because those are now the most vulnerable populations to these kinds of disasters. The repercussions of what we may provide ... it could have repercussions on people's health.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A professor of public health found boxes filled with sugary or high-sodium snacks was sent to people in need of meals after Hurricane Maria, and says food aid needs to be more nutritious.","status":"publish","parent":0,"modified":1529773769,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":1299},"headData":{"title":"Food Aid To Puerto Rico Is Salty, Sugary, And Unbalanced, Researcher Says | KQED","description":"A professor of public health found boxes filled with sugary or high-sodium snacks was sent to people in need of meals after Hurricane Maria, and says food aid needs to be more nutritious.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Aid To Puerto Rico Is Salty, Sugary, And Unbalanced, Researcher Says","datePublished":"2018-06-23T17:09:29.000Z","dateModified":"2018-06-23T17:09:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"129107 https://ww2.kqed.org/bayareabites/?p=129107","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/06/23/food-aid-to-puerto-rico-is-salty-sugary-and-unbalanced-researcher-says/","disqusTitle":"Food Aid To Puerto Rico Is Salty, Sugary, And Unbalanced, Researcher Says","nprImageCredit":"Mario Tama","nprByline":"Sara Kiley Watson, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"621036893","nprApiLink":"http://api.npr.org/query?id=621036893&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/06/22/621036893/food-aid-to-puerto-rico-is-salty-sugary-and-unbalanced-researcher-says?ft=nprml&f=621036893","nprRetrievedStory":"1","nprPubDate":"Fri, 22 Jun 2018 09:00:00 -0400","nprStoryDate":"Fri, 22 Jun 2018 09:00:18 -0400","nprLastModifiedDate":"Fri, 22 Jun 2018 09:00:18 -0400","path":"/bayareabites/129107/food-aid-to-puerto-rico-is-salty-sugary-and-unbalanced-researcher-says","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>After Hurricane Maria hit, many people were left without access to water, food and power. But when food came, it raised a host of health concerns.\u003c/p>\n\u003cp>As food aid began to arrive last fall, Twitter was full of complaints from recipients and their families expressing shock that the contents of relief boxes appear to be stuffed with items like candy bars, potted meat and cheese crackers.\u003c/p>\n\u003cp>\"Who in their right mind would think this qualifies as a meal?\" tweeted CBS correspondent \u003ca href=\"https://twitter.com/DavidBegnaud\">David Begnaud\u003c/a>, quoting a Puerto Rican resident named Pedro who found candy and chips in his box.\u003c/p>\n\u003cp>After seeing a flood of such \u003ca href=\"https://twitter.com/lanenaborikua/status/929867765212626944\">social media posts\u003c/a>, \u003ca href=\"https://publichealth.gwu.edu/departments/global-health/uriyoan-colon-ramos\">Uriyoán Colón-Ramos\u003c/a>, a professor of public health at George Washington University, and a group of researchers went down to Puerto Rico to check it out. Colón-Ramos and her group analyzed 10 days' worth of food shipments found at a FEMA distribution center in Barranquitas, Puerto Rico, six weeks after Hurricane Maria hit.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"singleTwitterStatus","attributes":{"named":{"id":"929115537497640961"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\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>They found that 11 of the 107 different food items in the warehouse were candy and chips, including M&Ms and Twizzlers. And every item in the fruit category, which included sweetened fruit cups and applesauce, exceeded the \u003ca href=\"https://www.choosemyplate.gov/dietary-guidelines\">Dietary Guidelines for Americans'\u003c/a> recommendations for added sugars. Eighty-three percent of veggies, which were all canned, exceeded the recommended content of sodium.\u003c/p>\n\u003cp>Some of the items analyzed were low-sugar and low-sodium, like canned sardines and fruit pouches packed in water, but these were in the minority, Colón-Ramos says.\u003c/p>\n\u003cp>Even when she excluded candy and chips, Colón-Ramos found that meals made with the foods provided would exceed the upper limit recommended for daily sodium, added sugars or saturated fats.\u003c/p>\n\u003cp>\"As a public health nutritionist, I just don't know why we are providing these foods,\" she says. \"How did these foods end up there, and who was monitoring them?\"\u003c/p>\n\u003cp>Colón-Ramos presented this data on June 11 at the \u003ca href=\"https://www.eventscribe.com/2018/Nutrition2018/fsPopup.asp?Mode=presInfo&PresentationID=407548\">Nutrition 2018\u003c/a> meeting in Boston. The \u003ca href=\"https://www.choosemyplate.gov/dietary-guidelines\">Dietary Guidelines for Americans\u003c/a> says to keep \u003ca href=\"https://www.npr.org/sections/thesalt/2016/06/01/480309272/fda-guidelines-target-the-sodium-hiding-in-our-diets\">sodium below 2,300 milligrams\u003c/a> per day and that less than 10 percent of your daily calories should come from saturated fats or added sugar.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"singleTwitterStatus","attributes":{"named":{"id":"929903722326568961"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>A typical meal plan using the foods found in the FEMA warehouse could include a ready-to-eat cereal and milk for breakfast, a morning and afternoon snack like dried peanuts or a cereal bar, tuna salad and crackers for lunch and a pre-packaged pasta dinner, Colón-Ramos says.\u003c/p>\n\u003cp>Following the meal plan with these foods would meet the DGA food group recommendations but exceed the dietary limits for salt, saturated fat, or added sugars.\u003c/p>\n\u003cp>In a situation where disaster has wiped out food options, people are happy for help. And who would deny a child who has been through a hurricane a piece of candy? But it doesn't make for a healthy eating plan in the long-term, which is what some food assistance operations in disaster zones sometimes become. As NPR has reported, the island is \u003ca href=\"https://www.npr.org/2018/03/20/595123550/6-months-after-hurricane-maria-puerto-rico-has-a-long-recovery-ahead\">still struggling\u003c/a> to access power and rebuild.\u003c/p>\n\u003cp>\"In the past and traditionally, not just in the U.S. but globally, food aid has been focused on providing enough calories and enough water,\" Colón-Ramos says. \"It makes perfect sense: You don't want people to be hungry, and you don't want people to die out of dehydration.\"\u003c/p>\n\u003cp>But now, this type of aid may be outdated and unhealthy. \u003ca href=\"https://www.cdc.gov/obesity/data/prevalence-maps.html\">Thirty to 35 percent\u003c/a> of Puerto Rican adults already are obese.\u003c/p>\n\u003cp>Ursula Marcos Tovar, a Manati, Puerto Rico, resident, received a FEMA box in October. She says the contents of the box were applesauce cups, animal-shaped cookies, beef jerky, canned pasta, bottled water and plastic cutlery. At that time, she and her family did not have power or water.\u003c/p>\n\u003cp>The box, which were handed out to each of the homes in her community, was too small to sustain her family of four for long, but luckily food stores in the area were starting to open. Marcos Tovar says at the time, there was only dry food available and the ATMs weren't working due to power outages.\u003c/p>\n\u003cp>For the first two to three months after Maria, this was all the food her family could access. She only received one box of FEMA food aid during this time.\u003c/p>\n\u003cp>\"I'm thankful for [the food], it was a terrible time after Maria,\" she says. \"It was a little, but it was something.\"\u003c/p>\n\u003cp>In the municipality where Colón-Ramos did her analysis, she found that there was extremely low access to healthy food even before the hurricane. There was only one major grocery store in the entire municipality, with the rest being small corner shops.\u003c/p>\n\u003cp>Colón-Ramos says food aid should increase accessibility to nutritious food for survivors. People in the area already had access to candy and chips through local stores, but none of them had options like nonfat milk. Fruits and vegetables were limited, as well as low-sodium protein options. Those are the kinds of things that FEMA should have been providing, she says.\u003c/p>\n\u003cp>\"Any foods that are distributed by the federal programs need to abide by the U.S. dietary guidelines,\" she says, including limits on salt, sugar and fat.\u003c/p>\n\u003cp>Colón-Ramos says the federal government also offers \u003ca href=\"https://www.fns.usda.gov/disaster/commonwealth-puerto-rico-disaster-nutrition-assistance\">emergency SNAP programs\u003c/a> that allow survivors to purchase their own food. But in a situation like this, where grocery stores are limited, people could only get more of the same high-sodium and sugar snacks.\u003c/p>\n\u003cp>FEMA said in an email to NPR that food aid meals meet guidelines developed in consultation with various groups, including the U.S. Department of Agriculture. In a short shelf-life meal, there would be a fat content of 47 grams or less and a sodium limit of 800 milligrams, FEMA says. FEMA did not mention any requirements on sugar content.\u003c/p>\n\u003cp>While individual meals or snacks may fall under the fat or sodium content, Colón-Ramos found that many could not simultaneously fit the food groups in the Dietary Guidelines' daily recommendations.\u003c/p>\n\u003cp>For example, one \u003ca href=\"https://www.chefboyardee.com/products/ravioli/beef-ravioli-15-oz\">serving of canned Chef Boyardee ravioli\u003c/a> that could be found in these boxes has a full meal's worth of sodium and seven grams of fat.\u003c/p>\n\u003cp>FEMA manages multiple contractors, and according to\u003cem> The\u003c/em> \u003cem>Washington Post\u003c/em>, is \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2017/10/24/why-fema-sent-junk-food-to-puerto-rican-hurricane-survivors/?utm_term=.07acfcceac55\">moving away from MREs \u003c/a>and snacks and towards grocery boxes and hot meals.\u003c/p>\n\u003cp>The food aid nutrition challenge isn't new. \u003ca href=\"http://fic.tufts.edu/team/gregory-gottlieb/\">Greg Gottlieb\u003c/a>, a professor in nutrition and human security at Tufts who was not involved in the research, says that in the late 1990s, he ran into a problem like this one when delivering aid to the Soviet Union.\u003c/p>\n\u003cp>\"When we opened up some of those packages, they were candy,\" he says. \"There were Twizzlers.\"\u003c/p>\n\u003cp>Dried fruits like raisins and apricots could be a healthier option, but it's also important to analyze what people actually eat where the aid is being delivered, he says. On top of that, it's hard to escape sodium in things like canned tuna and vegetables.\u003c/p>\n\u003cp>Colón-Ramos says there is a need for better monitoring of food aid and its health value, as well as more specific guidelines for those providing help.\u003c/p>\n\u003cp>\"We're seeing a larger prevalence of chronic diseases that are diet-related, and we're taking that in to consideration in food aid,\" she says. \"And we should, because those are now the most vulnerable populations to these kinds of disasters. The repercussions of what we may provide ... it could have repercussions on people's health.\" \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>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/129107/food-aid-to-puerto-rico-is-salty-sugary-and-unbalanced-researcher-says","authors":["byline_bayareabites_129107"],"categories":["bayareabites_3032","bayareabites_10028","bayareabites_1245","bayareabites_2035"],"tags":["bayareabites_14460"],"featImg":"bayareabites_129108","label":"bayareabites"},"bayareabites_128995":{"type":"posts","id":"bayareabites_128995","meta":{"index":"posts_1591205157","site":"bayareabites","id":"128995","score":null,"sort":[1528850346000]},"guestAuthors":[],"slug":"ramadan-kitchen-gives-syrian-refugees-a-taste-of-home","title":"'Ramadan Kitchen' Gives Syrian Refugees A Taste Of Home","publishDate":1528850346,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Haider Hammoud often goes tent-to-tent at the refugee camps near the Syrian border asking families whether they've enjoyed their \u003cem>iftar\u003c/em> meal. It's the Muslim holy month of Ramadan and the Syrian 32-year-old wants to ensure that when the sun goes down, displaced families break their fasts with a taste of home-cooked food.\u003c/p>\n\u003cp>Thousands of families are living between the cornfields of Lebanon's Bekaa Valley and they've all escaped war-torn Syria in the last seven years. At the nearby Ramadan Kitchen, as it's referred to by the Syrian community, refugees work together to prepare 5,000 iftar meals daily.\u003c/p>\n\u003cp>It's part of a month-long initiative run by a local Lebanese charity called \u003ca href=\"http://www.sdaid.org/\">Sawa for Development and Aid\u003c/a>. \u003cem>Sawa\u003c/em> means \"together\" in Arabic. The kitchen has been open for the past five years and is funded by Sawa through donations. Most of the food is purchased at a local farmer's market near the camp.\u003c/p>\n\u003cp>Each day, the charity provides meals to some of the 22 camps in the area, and rotates the schedule. Families that do not get an iftar package from Sawa must rely on food aid from the U.N. or other charities, or buy food for themselves if they can afford it.\u003c/p>\n\u003cp>I visited the Bekaa Valley to get a sense of how Sawa's volunteers provide a communal atmosphere during Ramadan. The unwritten rule is, if you're in the Ramadan Kitchen, you've got to grab a hairnet and blue nylon gloves and start assisting.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most of time, the kitchen cooks traditional Syrian food, often meat and rice topped with nuts. It's part of a package of food that includes a box of meat pies, a pack of Arabic bread, a box of dates and fresh salad. I ended up working with the chefs on the night shift, preparing the main dish for the next day: pizza. The chefs stayed up all night baking 8,500 pies. It gave me a glimpse of Sawa's work and the life of the people it serves.\u003c/p>\n\u003cp>Hammoud, who's the operations manager for Sawa, says the kitchen is meant to give agency to refugees while creating community at a time when people need it most.\u003c/p>\n\u003cp>\"We're trying to revive what we've lost as a displaced people: the spirit of Ramadan, the community of Ramadan where people are eating the same food, where neighbors are exchanging dishes with each other,\" says Hammoud. \"There are little things that we miss like the Ramadan-exclusive drink \u003cem>jalaab, \u003c/em>which is [flavored with] dates, rose water and grape molasses. We need to keep our traditions alive, and we as Syrians need to do it for ourselves.\"\u003c/p>\n\u003cp>Hammoud remembers Ramadan in Syria before becoming displaced. He says it was a month where people would gather together and share meals. Even after the war began in 2011, Ramadan, he says, was still a moment in time when people would to take a step back, reflect and come together to break bread, from both sides of the war. \"But everything changed when we became refugees.\"\u003c/p>\n\u003cfigure id=\"attachment_128997\" class=\"wp-caption aligncenter\" style=\"max-width: 1136px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86.jpg\" alt=\"Bashar, sits on a table for prepping meals in the Ramadan Kitchen.\" width=\"1136\" height=\"852\" class=\"size-full wp-image-128997\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86.jpg 1136w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-520x390.jpg 520w\" sizes=\"(max-width: 1136px) 100vw, 1136px\">\u003cfigcaption class=\"wp-caption-text\">Bashar, sits on a table for prepping meals in the Ramadan Kitchen. \u003ccite>(Bashar Kaddo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kitchen brings together a variety of people: a former professional soccer player who played for the Syrian national team, an injured baker, an art critic, a single mother. One group chops vegetables for the salad, others package dates and bread for distribution, and there's always one person with a broom anticipating spillage.\u003c/p>\n\u003cp>One of the volunteers, Ibtihal Hola, calls her 8-year-old son Bashar over as she waves a yellow T-shirt and matching vest over her head. She wants to show him his new Eid outfit, which was given to her by another woman working in the kitchen. She says in the Middle East it's a very important custom to buy new clothes to wear during the holidays. Hola has been bringing her son to the the Ramadan Kitchen for the past three years and people there have become family.\u003c/p>\n\u003cp>Hola left Syria with her children in 2013, after her husband went missing in their hometown of Homs. She's not sure whether he's alive or dead, but what she does know is that she must continue moving forward for her kids. She says the kitchen has provided an outlet for her son and has given him great male role models.\u003c/p>\n\u003cp>One of the men in the kitchen, Anas, often sneaks treats to Bashar and plays little games with him. He tells me that only a dirt road separated his house from Hola's family back in Syria. But they've only met in this place, after the war.\u003c/p>\n\u003cp>A few tables down, Marwa Bakabas, a Yemeni-American volunteer with Sawa, is assisting with meal preparations. Another volunteer tries to jokingly spray her with a hose.\u003c/p>\n\u003cp>Bakabas is on a first-name basis with most of the people in the kitchen. She says they have now become her family, and even lived with some of them when she was based in the Bekaa Valley a few months ago before relocating to Beirut, where she commutes from.\u003c/p>\n\u003cp>Bakabas says when she moved to Lebanon from the U.S. to work with refugees, she found it difficult to find the right organization to volunteer with. She spent a lot of time working with different international groups in Greece who were also helping Syrians.\u003c/p>\n\u003cp>\"Sawa actually engages the community,\" she says. \"Most NGOs [non-governmental organizations] just play the beneficiaries for these communities. They come in, drop off food and leave.\"\u003c/p>\n\u003cp>Chef Abu Emad, who was displaced from the countryside of Damascus, commands the kitchen. In his 60s, he sports a thick mustache. His voice is soft but authoritative as he gives cooking instructions.\u003c/p>\n\u003cp>The chef's job can be tough sometimes.\u003cstrong> \u003c/strong>One of the volunteers, who preferred not to be named, says the there are a lot of passionate opinions around the kitchen about how a specific dish should be made. And sometimes the community gives the chef a hard time when the final result is not up to par.\u003c/p>\n\u003cp>\"We had a major crisis with a pot of rice a few days ago. It wasn't spiced correctly,\" says the volunteer. \"We care about turning out quality food. If it's not something we'd eat in our house then it's not something we'd serve to our community.\"\u003c/p>\n\u003cp>Once harmony in the kitchen is restored and tensions cool off, it's time for packaging and distribution. The volunteers come together to sing nostalgic Arabic songs while filling up the boxes and place them in an assembly line. They then pack up the boxes into vans and distribute them to their neighbors around the refugee camps before the sun goes down. For many families who are fasting for Ramadan, this will be their main meal for the day.\u003c/p>\n\u003cp>And how does the food taste? I couldn't try it because I was fasting. But little Bashar had a response: he wants more pizza! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The kitchen serves 5,000 iftar meals daily to displaced families living in camps in the Bekaa Valley of Lebanon during Ramadan. For many, it offers a sense of community, family and tradition.","status":"publish","parent":0,"modified":1528850346,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1195},"headData":{"title":"'Ramadan Kitchen' Gives Syrian Refugees A Taste Of Home | KQED","description":"The kitchen serves 5,000 iftar meals daily to displaced families living in camps in the Bekaa Valley of Lebanon during Ramadan. For many, it offers a sense of community, family and tradition.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"'Ramadan Kitchen' Gives Syrian Refugees A Taste Of Home","datePublished":"2018-06-13T00:39:06.000Z","dateModified":"2018-06-13T00:39:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"128995 https://ww2.kqed.org/bayareabites/?p=128995","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/06/12/ramadan-kitchen-gives-syrian-refugees-a-taste-of-home/","disqusTitle":"'Ramadan Kitchen' Gives Syrian Refugees A Taste Of Home","nprByline":"Lama Al-Arian, goats and soda, NPR","nprImageAgency":"Bashar Kaddo","nprStoryId":"618975452","nprApiLink":"http://api.npr.org/query?id=618975452&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/goatsandsoda/2018/06/12/618975452/ramadan-kitchen-gives-syrian-refugees-a-taste-of-home?ft=nprml&f=618975452","nprRetrievedStory":"1","nprPubDate":"Tue, 12 Jun 2018 10:25:00 -0400","nprStoryDate":"Tue, 12 Jun 2018 10:03:00 -0400","nprLastModifiedDate":"Tue, 12 Jun 2018 10:25:27 -0400","path":"/bayareabites/128995/ramadan-kitchen-gives-syrian-refugees-a-taste-of-home","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Haider Hammoud often goes tent-to-tent at the refugee camps near the Syrian border asking families whether they've enjoyed their \u003cem>iftar\u003c/em> meal. It's the Muslim holy month of Ramadan and the Syrian 32-year-old wants to ensure that when the sun goes down, displaced families break their fasts with a taste of home-cooked food.\u003c/p>\n\u003cp>Thousands of families are living between the cornfields of Lebanon's Bekaa Valley and they've all escaped war-torn Syria in the last seven years. At the nearby Ramadan Kitchen, as it's referred to by the Syrian community, refugees work together to prepare 5,000 iftar meals daily.\u003c/p>\n\u003cp>It's part of a month-long initiative run by a local Lebanese charity called \u003ca href=\"http://www.sdaid.org/\">Sawa for Development and Aid\u003c/a>. \u003cem>Sawa\u003c/em> means \"together\" in Arabic. The kitchen has been open for the past five years and is funded by Sawa through donations. Most of the food is purchased at a local farmer's market near the camp.\u003c/p>\n\u003cp>Each day, the charity provides meals to some of the 22 camps in the area, and rotates the schedule. Families that do not get an iftar package from Sawa must rely on food aid from the U.N. or other charities, or buy food for themselves if they can afford it.\u003c/p>\n\u003cp>I visited the Bekaa Valley to get a sense of how Sawa's volunteers provide a communal atmosphere during Ramadan. The unwritten rule is, if you're in the Ramadan Kitchen, you've got to grab a hairnet and blue nylon gloves and start assisting.\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>Most of time, the kitchen cooks traditional Syrian food, often meat and rice topped with nuts. It's part of a package of food that includes a box of meat pies, a pack of Arabic bread, a box of dates and fresh salad. I ended up working with the chefs on the night shift, preparing the main dish for the next day: pizza. The chefs stayed up all night baking 8,500 pies. It gave me a glimpse of Sawa's work and the life of the people it serves.\u003c/p>\n\u003cp>Hammoud, who's the operations manager for Sawa, says the kitchen is meant to give agency to refugees while creating community at a time when people need it most.\u003c/p>\n\u003cp>\"We're trying to revive what we've lost as a displaced people: the spirit of Ramadan, the community of Ramadan where people are eating the same food, where neighbors are exchanging dishes with each other,\" says Hammoud. \"There are little things that we miss like the Ramadan-exclusive drink \u003cem>jalaab, \u003c/em>which is [flavored with] dates, rose water and grape molasses. We need to keep our traditions alive, and we as Syrians need to do it for ourselves.\"\u003c/p>\n\u003cp>Hammoud remembers Ramadan in Syria before becoming displaced. He says it was a month where people would gather together and share meals. Even after the war began in 2011, Ramadan, he says, was still a moment in time when people would to take a step back, reflect and come together to break bread, from both sides of the war. \"But everything changed when we became refugees.\"\u003c/p>\n\u003cfigure id=\"attachment_128997\" class=\"wp-caption aligncenter\" style=\"max-width: 1136px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86.jpg\" alt=\"Bashar, sits on a table for prepping meals in the Ramadan Kitchen.\" width=\"1136\" height=\"852\" class=\"size-full wp-image-128997\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86.jpg 1136w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-520x390.jpg 520w\" sizes=\"(max-width: 1136px) 100vw, 1136px\">\u003cfigcaption class=\"wp-caption-text\">Bashar, sits on a table for prepping meals in the Ramadan Kitchen. \u003ccite>(Bashar Kaddo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kitchen brings together a variety of people: a former professional soccer player who played for the Syrian national team, an injured baker, an art critic, a single mother. One group chops vegetables for the salad, others package dates and bread for distribution, and there's always one person with a broom anticipating spillage.\u003c/p>\n\u003cp>One of the volunteers, Ibtihal Hola, calls her 8-year-old son Bashar over as she waves a yellow T-shirt and matching vest over her head. She wants to show him his new Eid outfit, which was given to her by another woman working in the kitchen. She says in the Middle East it's a very important custom to buy new clothes to wear during the holidays. Hola has been bringing her son to the the Ramadan Kitchen for the past three years and people there have become family.\u003c/p>\n\u003cp>Hola left Syria with her children in 2013, after her husband went missing in their hometown of Homs. She's not sure whether he's alive or dead, but what she does know is that she must continue moving forward for her kids. She says the kitchen has provided an outlet for her son and has given him great male role models.\u003c/p>\n\u003cp>One of the men in the kitchen, Anas, often sneaks treats to Bashar and plays little games with him. He tells me that only a dirt road separated his house from Hola's family back in Syria. But they've only met in this place, after the war.\u003c/p>\n\u003cp>A few tables down, Marwa Bakabas, a Yemeni-American volunteer with Sawa, is assisting with meal preparations. Another volunteer tries to jokingly spray her with a hose.\u003c/p>\n\u003cp>Bakabas is on a first-name basis with most of the people in the kitchen. She says they have now become her family, and even lived with some of them when she was based in the Bekaa Valley a few months ago before relocating to Beirut, where she commutes from.\u003c/p>\n\u003cp>Bakabas says when she moved to Lebanon from the U.S. to work with refugees, she found it difficult to find the right organization to volunteer with. She spent a lot of time working with different international groups in Greece who were also helping Syrians.\u003c/p>\n\u003cp>\"Sawa actually engages the community,\" she says. \"Most NGOs [non-governmental organizations] just play the beneficiaries for these communities. They come in, drop off food and leave.\"\u003c/p>\n\u003cp>Chef Abu Emad, who was displaced from the countryside of Damascus, commands the kitchen. In his 60s, he sports a thick mustache. His voice is soft but authoritative as he gives cooking instructions.\u003c/p>\n\u003cp>The chef's job can be tough sometimes.\u003cstrong> \u003c/strong>One of the volunteers, who preferred not to be named, says the there are a lot of passionate opinions around the kitchen about how a specific dish should be made. And sometimes the community gives the chef a hard time when the final result is not up to par.\u003c/p>\n\u003cp>\"We had a major crisis with a pot of rice a few days ago. It wasn't spiced correctly,\" says the volunteer. \"We care about turning out quality food. If it's not something we'd eat in our house then it's not something we'd serve to our community.\"\u003c/p>\n\u003cp>Once harmony in the kitchen is restored and tensions cool off, it's time for packaging and distribution. The volunteers come together to sing nostalgic Arabic songs while filling up the boxes and place them in an assembly line. They then pack up the boxes into vans and distribute them to their neighbors around the refugee camps before the sun goes down. For many families who are fasting for Ramadan, this will be their main meal for the day.\u003c/p>\n\u003cp>And how does the food taste? I couldn't try it because I was fasting. But little Bashar had a response: he wants more pizza! \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>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/128995/ramadan-kitchen-gives-syrian-refugees-a-taste-of-home","authors":["byline_bayareabites_128995"],"categories":["bayareabites_11028","bayareabites_3032","bayareabites_10028","bayareabites_1763","bayareabites_2035"],"tags":["bayareabites_16188","bayareabites_14627","bayareabites_12834"],"featImg":"bayareabites_128996","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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