online marketplaces and food sitesonline marketplaces and food sites
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Patrick is also a contributing writer/photographer/videographer for Thrillist SF, Eater SF, SF Gate, and Tastemade.","avatar":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Patrick Wong | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/patrickwong"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_136031":{"type":"posts","id":"bayareabites_136031","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136031","score":null,"sort":[1576857718000]},"guestAuthors":[],"slug":"how-online-grocery-delivery-could-help-alleviate-food-deserts","title":"How Online Grocery Delivery Could Help Alleviate Food Deserts","publishDate":1576857718,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>For people who live in food deserts, getting groceries can be a real challenge.\u003c/p>\n\u003cp>According to a 2009 U.S. Department of Agriculture \u003ca href=\"https://www.ers.usda.gov/webdocs/publications/42711/12716_ap036_1_.pdf?v=41055\">report\u003c/a>, about 2.3 million people in the United States live more than a mile away from a supermarket and don't have reliable vehicle access. If they don't own a car, they have to find a ride, take public transit, walk or bike to the closest store. The trip takes time, money and energy — and can be especially taxing for people who are older or who have physical disabilities.\u003c/p>\n\u003cp>But a \u003ca href=\"https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2756107\">new analysis\u003c/a> from researchers at Yale University suggests that one service already in place in many of these areas could help make it easier to access fresh, healthy food: online grocery delivery. And it lends support to expanding a \u003ca href=\"https://www.usda.gov/media/press-releases/2019/04/18/usda-launches-snap-online-purchasing-pilot\">pilot program\u003c/a> that lets people use their benefits from the Supplemental Nutrition Assistance Program — aka food stamps — to pay for those groceries.\u003c/p>\n\u003cp>\"For individuals using SNAP, there's been a lot of bad rap about the quality of food that they purchase, and there's not been a lot of focus on trying to support individuals getting better-quality diets that has been successful,\" says lead researcher \u003ca href=\"https://medicine.yale.edu/profile/eric_brandt/\">Eric J. Brandt\u003c/a>, national clinician scholar at Yale University's School of Medicine. \"So I really hope that this is part of that pathway towards better quality and better health.\"\u003c/p>\n\u003cp>The study, which was published by JAMA Network Open this month, looked at eight states in which SNAP recipients can \u003ca href=\"https://www.npr.org/2019/06/26/736181304/using-food-stamps-for-online-grocery-shopping-is-getting-easier\">use\u003c/a> their benefits to buy groceries online as part of the USDA pilot program: Alabama, Iowa, Maryland, Nebraska, New Jersey, New York, Oregon and Washington.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Within these states, the study found that nearly 93% of SNAP-eligible households in urban food deserts were located in areas that fully qualified for grocery delivery.\u003c/p>\n\u003cp>Brandt hopes the study is one step in finding more applicable solutions for people living in areas with high rates of food insecurity.\u003c/p>\n\u003cp>\"What is already in place as a potential mechanism to improve their access to quality foods? Delivery, definitely,\" he says.\u003c/p>\n\u003cp>For the study, Brandt looked at the \u003ca href=\"https://www.npr.org/sections/thesalt/2013/03/13/174112591/how-to-find-a-food-desert-near-you\">USDA's Food Access Research Atlas\u003c/a> to find census tracts for areas classified as food deserts. Then he compared these results with all the stores that accept SNAP and also deliver to those locations.\u003c/p>\n\u003cp>But while urban food deserts were overwhelmingly covered by delivery services offered through companies such as Instacart, Peapod and ShopRite, the results in rural areas were not nearly as promising.\u003c/p>\n\u003cp>Of the 59 rural census tracts analyzed, zero qualified for full grocery delivery. Thirty percent of them were partially deliverable to, and 69.5% of the tracts were not deliverable to at all.\u003c/p>\n\u003cp>The difference between partial and full delivery, Brandt explains, is a discrepancy in the two sets of data — while food deserts are measured by census tracts, delivery is determined by ZIP code.\u003c/p>\n\u003cp>\"They're mutually exclusive, and they don't define each other,\" he says. \"So that's why there's this middle category of partially deliverable, because some of the ZIP codes that were in the census tract for the food desert had delivery, but other ZIP codes in that same census tract did not.\"\u003c/p>\n\u003cp>There is also the challenge of paying for the delivery itself. As of now, SNAP benefits in participating states can be used to purchase food online but not to pay for delivery fees.\u003c/p>\n\u003cp>Julie Companey, the director of grocery marketing at \u003ca href=\"https://valassis.com/\">Valassis\u003c/a>, a firm that conducts market-specific research, says that ordering groceries through a service like Instacart could lead to a potential upmark in prices compared with the costs in stores. But for some SNAP recipients, the convenience of ordering online may still outweigh these hurdles.\u003c/p>\n\u003cp>Companey points to a 2017 \u003ca href=\"https://blog.fieldagent.net/food-stamps-users-surveyed-about-bopis-grocery-delivery\">survey\u003c/a> of SNAP recipients crowdsourced by Field Agent, a retail-auditing firm, in which 51% of respondents said they were \"completely likely\" to buy groceries online for pickup or delivery if given the option, even with additional delivery fees. The top three reasons respondents gave for choosing to order online were convenience, being able to pay for their groceries without other shoppers seeing they were using SNAP benefits and, for parents, not having to navigate the grocery store with their kids in tow.\u003c/p>\n\u003cp>Brandt says there's hope that these additional cost challenges, like delivery fees, can be addressed through the pilot program in the future. For now, he says the study is proof that maybe allowing more SNAP recipients to turn to online grocery delivery could mean an overall increase in the quality of food they're putting on the table.\u003c/p>\n\u003cp>The pilot program will run for two years, until April 2021, at which point it will undergo review to ensure that all online transactions are secure and run without technical difficulties. The USDA \u003ca href=\"https://www.fns.usda.gov/pressrelease/2017/fns-000117\">hopes\u003c/a> to eventually expand the program nationwide.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org\" rel=\"noopener noreferrer\" target=\"_blank\">www.npr.org\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Delivery service could make it easier to access fresh, healthy food in these areas, a study finds. It lends support to a pilot program that lets people pay for these groceries with food stamps.","status":"publish","parent":0,"modified":1576857718,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":827},"headData":{"title":"How Online Grocery Delivery Could Help Alleviate Food Deserts | KQED","description":"Delivery service could make it easier to access fresh, healthy food in these areas, a study finds. It lends support to a pilot program that lets people pay for these groceries with food stamps.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How Online Grocery Delivery Could Help Alleviate Food Deserts","datePublished":"2019-12-20T16:01:58.000Z","dateModified":"2019-12-20T16:01:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"136031 https://ww2.kqed.org/bayareabites/?p=136031","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/20/how-online-grocery-delivery-could-help-alleviate-food-deserts/","disqusTitle":"How Online Grocery Delivery Could Help Alleviate Food Deserts","nprImageCredit":"svetikd","nprByline":"Isabella Gomez Sarmiento, \u003ca href=\"https://www.npr.org/sections/thesalt/2019/12/19/787465701/how-online-grocery-delivery-could-help-alleviate-food-deserts\">NPR\u003c/a>","nprImageAgency":"Getty Images","nprStoryId":"787465701","nprApiLink":"http://api.npr.org/query?id=787465701&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/12/19/787465701/how-online-grocery-delivery-could-help-alleviate-food-deserts?ft=nprml&f=787465701","nprRetrievedStory":"1","nprPubDate":"Thu, 19 Dec 2019 09:33:00 -0500","nprStoryDate":"Thu, 19 Dec 2019 07:00:18 -0500","nprLastModifiedDate":"Thu, 19 Dec 2019 09:33:51 -0500","path":"/bayareabites/136031/how-online-grocery-delivery-could-help-alleviate-food-deserts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For people who live in food deserts, getting groceries can be a real challenge.\u003c/p>\n\u003cp>According to a 2009 U.S. Department of Agriculture \u003ca href=\"https://www.ers.usda.gov/webdocs/publications/42711/12716_ap036_1_.pdf?v=41055\">report\u003c/a>, about 2.3 million people in the United States live more than a mile away from a supermarket and don't have reliable vehicle access. If they don't own a car, they have to find a ride, take public transit, walk or bike to the closest store. The trip takes time, money and energy — and can be especially taxing for people who are older or who have physical disabilities.\u003c/p>\n\u003cp>But a \u003ca href=\"https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2756107\">new analysis\u003c/a> from researchers at Yale University suggests that one service already in place in many of these areas could help make it easier to access fresh, healthy food: online grocery delivery. And it lends support to expanding a \u003ca href=\"https://www.usda.gov/media/press-releases/2019/04/18/usda-launches-snap-online-purchasing-pilot\">pilot program\u003c/a> that lets people use their benefits from the Supplemental Nutrition Assistance Program — aka food stamps — to pay for those groceries.\u003c/p>\n\u003cp>\"For individuals using SNAP, there's been a lot of bad rap about the quality of food that they purchase, and there's not been a lot of focus on trying to support individuals getting better-quality diets that has been successful,\" says lead researcher \u003ca href=\"https://medicine.yale.edu/profile/eric_brandt/\">Eric J. Brandt\u003c/a>, national clinician scholar at Yale University's School of Medicine. \"So I really hope that this is part of that pathway towards better quality and better health.\"\u003c/p>\n\u003cp>The study, which was published by JAMA Network Open this month, looked at eight states in which SNAP recipients can \u003ca href=\"https://www.npr.org/2019/06/26/736181304/using-food-stamps-for-online-grocery-shopping-is-getting-easier\">use\u003c/a> their benefits to buy groceries online as part of the USDA pilot program: Alabama, Iowa, Maryland, Nebraska, New Jersey, New York, Oregon and Washington.\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>Within these states, the study found that nearly 93% of SNAP-eligible households in urban food deserts were located in areas that fully qualified for grocery delivery.\u003c/p>\n\u003cp>Brandt hopes the study is one step in finding more applicable solutions for people living in areas with high rates of food insecurity.\u003c/p>\n\u003cp>\"What is already in place as a potential mechanism to improve their access to quality foods? Delivery, definitely,\" he says.\u003c/p>\n\u003cp>For the study, Brandt looked at the \u003ca href=\"https://www.npr.org/sections/thesalt/2013/03/13/174112591/how-to-find-a-food-desert-near-you\">USDA's Food Access Research Atlas\u003c/a> to find census tracts for areas classified as food deserts. Then he compared these results with all the stores that accept SNAP and also deliver to those locations.\u003c/p>\n\u003cp>But while urban food deserts were overwhelmingly covered by delivery services offered through companies such as Instacart, Peapod and ShopRite, the results in rural areas were not nearly as promising.\u003c/p>\n\u003cp>Of the 59 rural census tracts analyzed, zero qualified for full grocery delivery. Thirty percent of them were partially deliverable to, and 69.5% of the tracts were not deliverable to at all.\u003c/p>\n\u003cp>The difference between partial and full delivery, Brandt explains, is a discrepancy in the two sets of data — while food deserts are measured by census tracts, delivery is determined by ZIP code.\u003c/p>\n\u003cp>\"They're mutually exclusive, and they don't define each other,\" he says. \"So that's why there's this middle category of partially deliverable, because some of the ZIP codes that were in the census tract for the food desert had delivery, but other ZIP codes in that same census tract did not.\"\u003c/p>\n\u003cp>There is also the challenge of paying for the delivery itself. As of now, SNAP benefits in participating states can be used to purchase food online but not to pay for delivery fees.\u003c/p>\n\u003cp>Julie Companey, the director of grocery marketing at \u003ca href=\"https://valassis.com/\">Valassis\u003c/a>, a firm that conducts market-specific research, says that ordering groceries through a service like Instacart could lead to a potential upmark in prices compared with the costs in stores. But for some SNAP recipients, the convenience of ordering online may still outweigh these hurdles.\u003c/p>\n\u003cp>Companey points to a 2017 \u003ca href=\"https://blog.fieldagent.net/food-stamps-users-surveyed-about-bopis-grocery-delivery\">survey\u003c/a> of SNAP recipients crowdsourced by Field Agent, a retail-auditing firm, in which 51% of respondents said they were \"completely likely\" to buy groceries online for pickup or delivery if given the option, even with additional delivery fees. The top three reasons respondents gave for choosing to order online were convenience, being able to pay for their groceries without other shoppers seeing they were using SNAP benefits and, for parents, not having to navigate the grocery store with their kids in tow.\u003c/p>\n\u003cp>Brandt says there's hope that these additional cost challenges, like delivery fees, can be addressed through the pilot program in the future. For now, he says the study is proof that maybe allowing more SNAP recipients to turn to online grocery delivery could mean an overall increase in the quality of food they're putting on the table.\u003c/p>\n\u003cp>The pilot program will run for two years, until April 2021, at which point it will undergo review to ensure that all online transactions are secure and run without technical difficulties. The USDA \u003ca href=\"https://www.fns.usda.gov/pressrelease/2017/fns-000117\">hopes\u003c/a> to eventually expand the program nationwide.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org\" rel=\"noopener noreferrer\" target=\"_blank\">www.npr.org\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136031/how-online-grocery-delivery-could-help-alleviate-food-deserts","authors":["byline_bayareabites_136031"],"categories":["bayareabites_1962","bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_1927"],"tags":["bayareabites_9531","bayareabites_14158","bayareabites_11838"],"featImg":"bayareabites_136034","label":"bayareabites"},"bayareabites_135660":{"type":"posts","id":"bayareabites_135660","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135660","score":null,"sort":[1574716851000]},"guestAuthors":[],"slug":"at-the-mercy-of-an-app-workers-feel-the-instacart-squeeze","title":"At The Mercy Of An App: Workers Feel The Instacart Squeeze","publishDate":1574716851,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside tag='instacart' label='More on Instacart']\u003cbr>\nWorking for Instacart — buying and delivering groceries to strangers — at first felt like Michaellita Fortier's childhood dream of starring on the speed-shopping TV show \u003cem>Supermarket Sweep\u003c/em>.\u003c/p>\n\u003cp>\"It was fun in the beginning,\" Fortier says. She felt like she was helping people in need, while making as much as $16 or $20 per delivery. \u003c/p>\n\u003cp>But then, the app inundated her with orders worth half that, $7 or $9 per delivery. For that money, she was expected to go to the store, shop, fill a cart and deliver an order, sometimes driving 10 or 15 miles.\u003c/p>\n\u003cp>\"I thought, now listen, this is less than minimum wage you want me to drive [for],\" Fortier says. After seven months of working for Instacart in West Michigan, she quit the gig in October.\u003c/p>\n\u003cp>Millions of Americans like Fortier have counted on platforms like Instacart, DoorDash, Uber or Lyft not just as a service, but as a job. Quickly, they find themselves at the mercy of an algorithm — ever-changing pay structures, no assurance of a minimum wage, the smallest tweak of the app capable of upending their livelihoods. \u003c/p>\n\u003cfigure id=\"attachment_135662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/gettyimages-1153149270_custom-ead631dafa708c3092ff9131fe8b4ccfbd02ea27-e1574716602860.jpg\" alt=\"\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-135662\">\u003cfigcaption class=\"wp-caption-text\">At the heart of Instacart workers' frustration are the constant and murky changes to how the company assigns work and determines its value. \u003ccite>(Rafael Henrique/SOPA Images/LightRocket via Getty)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In recent months, Instacart — the most popular grocery-delivery app — has faced a new wave of discontent and even \u003ca href=\"https://slate.com/business/2019/11/instacart-workers-striking-app-user-interface-dark-pattern-design.html\">a strike over pay\u003c/a>. The company relies on more than 130,000 people to log on and help strangers with their groceries. As NPR first \u003ca href=\"https://www.npr.org/2019/05/25/722811953/why-suburban-moms-are-delivering-your-groceries\">reported in May\u003c/a>, the majority of them are women. All are independent contractors — and their grievances are extensive.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>NPR spoke or exchanged messages with more than 40 current and former Instacart workers. At the heart of their frustration are the constant and murky changes to how the company assigns work and determines its value. \u003c/p>\n\u003cp>\"It was extremely clear before how much you would be paid per item, how much you would be paid per order,\" says Liz Temkin, 63, who's worked for Instacart in Los Angeles for over four years. \"And then they came up with a completely different what we call a black box algorithm.\"\u003c/p>\n\u003cp>\u003cstrong>Value of work\u003c/strong>\u003c/p>\n\u003cp>An Instacart representative declined to speak on the record, but pointed out that in February, the company did commit to a guaranteed minimum pay: $7 to $10 per job. \u003c/p>\n\u003cp>This one job can vary from a quick grocery run to a big stock-up at Costco. Or it might mean multiple orders compiled together — delivering several payments to Instacart, and one to the worker. Though Instacart says its pay does account for the size, weight, distance and other factors of all the included orders. \u003c/p>\n\u003cp>\"We used to get $10 to go to the store, and 40 cents an item. Now, no matter how many items and how many units we get, they pay us $7 — maybe there's a tip, maybe there's not,\" says Mercedes Maltese, 42, who joined Instacart in 2017 in a suburb of Detroit, after losing full- and part-time jobs in succession. \u003c/p>\n\u003cfigure id=\"attachment_135663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/0111919nprinstacart0005_custom-f5b8a5e4fbe34fab62484f8569a7da18273cbcb4-e1574716637454.jpg\" alt=\"\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-135663\">\u003cfigcaption class=\"wp-caption-text\">NPR connected with more than 40 current and former Instacart contractors. They say being a faster, nicer or more experienced worker for the app did not guarantee better pay. \u003ccite>(Allison V. Smith for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maltese says her options are other minimum-wage jobs, and with Instacart she can at least try to work as many hours as possible. However, Instacart also does not pay for the drive \u003cem>to \u003c/em>the store — only from the store to the customer — and so Maltese spends much of her workday sitting in her car, unpaid, waiting for a decent order.\u003c/p>\n\u003cp>\"I work ... seven days a week,\" she says, her voice swelling with tears. \"I just have to work and live in my car like a homeless person, in some kind of hopes of scraping up some kind of money in order to pay my bills.\"\u003c/p>\n\u003cp>In interviews, Instacart CEO Apoorva Mehta often brings up the difficulty of constantly matching the supply and demand of grocery orders to workers. His company, expected to go public as soon as next year, is valued at nearly $8 billion. In May, Mehta \u003ca href=\"https://www.cnbc.com/2019/05/15/instacart-ceo-apoorva-mehta-were-ready-for-split-from-whole-foods.html\">told CNBC\u003c/a> that Instacart is profitable on every delivery. \u003c/p>\n\u003cp>Like Uber in ride-sharing, Instacart grew nationwide thanks to algorithms assigning and putting value on work — and to a virtually unlimited pool of workers giving the app a try. In August, Instacart said its worker ranks almost tripled in one year.\u003c/p>\n\u003cp>\u003cstrong>Algorithmic control\u003c/strong>\u003c/p>\n\u003cp>\"Algorithmic despotism\" was the term that sociologists applied to Instacart in \u003ca href=\"https://journals.sagepub.com/doi/full/10.1177/2378023119870041\">an August paper\u003c/a>. The researchers found that the company stood out among competing apps for just how much it pushed workers to commit long hours and accept unattractive gigs.\u003c/p>\n\u003cp>\"Instacart, we found in particular, really did control the labor process, or control workers' experiences and limited their autonomy over their time and over the work they could do, in a significant way,\" lead author Kathleen Griesbach of Columbia University told NPR. \u003c/p>\n\u003cfigure id=\"attachment_135664\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/0111919nprinstacart0001_custom-42c30a4503f2aba8fd2b50bf22f4ea3b9dddd3d9-e1574716658286.jpg\" alt=\"\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-135664\">\u003cfigcaption class=\"wp-caption-text\">Teri Smith knits a pair of socks in a Kroger parking lot in Arlington, Texas, while she waits for Instacart to offer her a new grocery order. She signs up for shifts with Instacart five or six days a week. \u003ccite>(Allison V. Smith for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The research, which received some funding from the United Food and Commercial Workers union, studied algorithmic control of food-delivery workers by surveying 995 people who gigged for DoorDash, Postmates, Grubhub and other apps. \u003c/p>\n\u003cp>Instacart dismissed the study, arguing that it relied on an outdated understanding of the app's workflow. A company spokesperson did not address the research on the record, but pointed out that its contractors now can work more flexibly \"on demand\" — grabbing assignments whenever, as orders come in — in addition to signing up for two-hour shifts featured in the study.\u003c/p>\n\u003cp>The majority of the 40-some workers who spoke to NPR said they worked both the old way and the new way — and either way, being faster, nicer or more experienced did not guarantee better pay.\u003c/p>\n\u003cp>The shift system has various rules for getting or \u003ca href=\"https://www.bloomberg.com/news/articles/2019-07-15/instacart-hounds-workers-to-take-jobs-that-aren-t-worth-it\">even rejecting\u003c/a> work. Many who rely on Instacart for full-time work scramble every week to sign up for enough hours. \u003c/p>\n\u003cp>\"I live and die by my 9:20 Sunday morning alarm,\" says Teri Smith, 46, who's worked for Instacart in Arlington, Texas, for over a year. Once the hours are available at 9:30, \"it's a frantic tap to get all the hours before they're all gone — and then by 9:31 everything is gone.\"\u003c/p>\n\u003cfigure id=\"attachment_135665\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/0111919nprinstacart0011_custom-74f5d3dc6037f06ce116793a07d83649207776ea-e1574716692676.jpg\" alt=\"\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-135665\">\u003cfigcaption class=\"wp-caption-text\">In a matter of a year, Smith says she noticed Instacart's pay declining for each order she shops and delivers: \"I was making the same amount of money in 40 hours that I'm making in 50 now.\" \u003ccite>(Allison V. Smith for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The new on-demand structure leaves many workers glued to their phone screens. They rush against each other to snatch up orders, with little time to thoroughly calculate whether shopping and delivering is worth time, gas and extra miles on their cars.\u003c/p>\n\u003cp>\"Trying to quickly analyze and make an educated decision ... is next to impossible,\" says Cynthia Phillips, 58, who's been shopping for Instacart in southern California for almost two years. Instacart \"gets to pay less and less for services knowing that someone will end up taking the batch.\"\u003c/p>\n\u003cp>\u003cstrong>Opaque changes\u003c/strong>\u003c/p>\n\u003cp>Instacart workers' \u003ca href=\"https://sf.eater.com/2019/11/4/20947832/instacart-shoppers-strike\">latest strike\u003c/a> this month was over changes to tipping, which workers say is still a hefty chunk of their income. Instacart used to set a default tip of 10% per order, but now, it's half that. Meanwhile, the tip is in addition to a \"delivery\" fee and a \"service\" fee that both go to Instacart.\u003c/p>\n\u003cp>The subject of tipping is particularly sensitive for Instacart workers. In February, the company had to \u003ca href=\"https://www.buzzfeednews.com/article/carolineodonovan/after-scrutiny-instacart-will-end-its-controversial-tipping\">refund workers\u003c/a> after they noticed that Instacart was using their tips to subsidize the minimum payment it promised.\u003c/p>\n\u003cfigure id=\"attachment_135666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/0111919nprinstacart0021_custom-85c34d8ca64bdbbca70304a1425a3f7604c82ff5-e1574716724730.jpg\" alt=\"\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-135666\">\u003cfigcaption class=\"wp-caption-text\">Smith loads a Instacart customer's groceries in the back of her van. \"I actually love grocery shopping,\" she says, \"the only thing I'm asking for is to be paid fairly.\" \u003ccite>(Allison V. Smith for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Right after the strike, Instacart made yet another change: It stopped paying the $3 quality bonus that rewarded each five-star review from a customer. Workers point out that for many of them, this bonus had already been a downgrade from Instacart's previous scheme, which rewarded the best-rated workers with $100 for the week.\u003c/p>\n\u003cp>Strikers have accused Instacart of retaliation. The company told NPR the timing was coincidental and the $3 quality bonus had been a test that did not meaningfully improve the quality of work.\u003c/p>\n\u003cp>\"I could usually count on getting that bonus about 30% of my time. [That's] 10 orders a week, so now I'm $30 down,\" says Smith, who picked up Instacart as her primary income in August 2018, after her family struggled to run a toy store they'd opened in a Dallas suburb. \u003c/p>\n\u003cp>In a matter of a year, Smith says she's noticed Instacart's pay declining for each order: \"I was making the same amount of money in 40 hours that I'm making in 50 now,\" she says. Asked whether she makes minimum wage, Smith says: \"Oh, heck no.\" Not after expenses, she says, like gas for her 12-year-old car.\u003c/p>\n\u003cp>Grocery delivery \"is a service that's definitely needed for people ... and I love doing it,\" she says. \"The only thing I'm asking for is to be paid fairly.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/11/25/778546287/at-the-mercy-of-an-app-workers-feel-the-instacart-squeeze\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"The grocery-delivery app faces a new wave of discontent. Working for an algorithm means tweaks can upend a livelihood — and being a faster, nicer, more experienced worker doesn't guarantee better pay.","status":"publish","parent":0,"modified":1574716851,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":1632},"headData":{"title":"At The Mercy Of An App: Workers Feel The Instacart Squeeze | KQED","description":"The grocery-delivery app faces a new wave of discontent. Working for an algorithm means tweaks can upend a livelihood — and being a faster, nicer, more experienced worker doesn't guarantee better pay.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"At The Mercy Of An App: Workers Feel The Instacart Squeeze","datePublished":"2019-11-25T21:20:51.000Z","dateModified":"2019-11-25T21:20:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"135660 https://ww2.kqed.org/bayareabites/?p=135660","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/25/at-the-mercy-of-an-app-workers-feel-the-instacart-squeeze/","disqusTitle":"At The Mercy Of An App: Workers Feel The Instacart Squeeze","nprByline":"Alina Selyukh, NPR Food","nprImageAgency":"Allison V. Smith for NPR","nprStoryId":"778546287","nprApiLink":"http://api.npr.org/query?id=778546287&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2019/11/25/778546287/at-the-mercy-of-an-app-workers-feel-the-instacart-squeeze?ft=nprml&f=778546287","nprRetrievedStory":"1","nprPubDate":"Mon, 25 Nov 2019 09:51:00 -0500","nprStoryDate":"Mon, 25 Nov 2019 09:51:08 -0500","nprLastModifiedDate":"Mon, 25 Nov 2019 09:51:08 -0500","path":"/bayareabites/135660/at-the-mercy-of-an-app-workers-feel-the-instacart-squeeze","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"instacart","label":"More on Instacart "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWorking for Instacart — buying and delivering groceries to strangers — at first felt like Michaellita Fortier's childhood dream of starring on the speed-shopping TV show \u003cem>Supermarket Sweep\u003c/em>.\u003c/p>\n\u003cp>\"It was fun in the beginning,\" Fortier says. She felt like she was helping people in need, while making as much as $16 or $20 per delivery. \u003c/p>\n\u003cp>But then, the app inundated her with orders worth half that, $7 or $9 per delivery. For that money, she was expected to go to the store, shop, fill a cart and deliver an order, sometimes driving 10 or 15 miles.\u003c/p>\n\u003cp>\"I thought, now listen, this is less than minimum wage you want me to drive [for],\" Fortier says. After seven months of working for Instacart in West Michigan, she quit the gig in October.\u003c/p>\n\u003cp>Millions of Americans like Fortier have counted on platforms like Instacart, DoorDash, Uber or Lyft not just as a service, but as a job. Quickly, they find themselves at the mercy of an algorithm — ever-changing pay structures, no assurance of a minimum wage, the smallest tweak of the app capable of upending their livelihoods. \u003c/p>\n\u003cfigure id=\"attachment_135662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/gettyimages-1153149270_custom-ead631dafa708c3092ff9131fe8b4ccfbd02ea27-e1574716602860.jpg\" alt=\"\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-135662\">\u003cfigcaption class=\"wp-caption-text\">At the heart of Instacart workers' frustration are the constant and murky changes to how the company assigns work and determines its value. \u003ccite>(Rafael Henrique/SOPA Images/LightRocket via Getty)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In recent months, Instacart — the most popular grocery-delivery app — has faced a new wave of discontent and even \u003ca href=\"https://slate.com/business/2019/11/instacart-workers-striking-app-user-interface-dark-pattern-design.html\">a strike over pay\u003c/a>. The company relies on more than 130,000 people to log on and help strangers with their groceries. As NPR first \u003ca href=\"https://www.npr.org/2019/05/25/722811953/why-suburban-moms-are-delivering-your-groceries\">reported in May\u003c/a>, the majority of them are women. All are independent contractors — and their grievances are extensive.\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>NPR spoke or exchanged messages with more than 40 current and former Instacart workers. At the heart of their frustration are the constant and murky changes to how the company assigns work and determines its value. \u003c/p>\n\u003cp>\"It was extremely clear before how much you would be paid per item, how much you would be paid per order,\" says Liz Temkin, 63, who's worked for Instacart in Los Angeles for over four years. \"And then they came up with a completely different what we call a black box algorithm.\"\u003c/p>\n\u003cp>\u003cstrong>Value of work\u003c/strong>\u003c/p>\n\u003cp>An Instacart representative declined to speak on the record, but pointed out that in February, the company did commit to a guaranteed minimum pay: $7 to $10 per job. \u003c/p>\n\u003cp>This one job can vary from a quick grocery run to a big stock-up at Costco. Or it might mean multiple orders compiled together — delivering several payments to Instacart, and one to the worker. Though Instacart says its pay does account for the size, weight, distance and other factors of all the included orders. \u003c/p>\n\u003cp>\"We used to get $10 to go to the store, and 40 cents an item. Now, no matter how many items and how many units we get, they pay us $7 — maybe there's a tip, maybe there's not,\" says Mercedes Maltese, 42, who joined Instacart in 2017 in a suburb of Detroit, after losing full- and part-time jobs in succession. \u003c/p>\n\u003cfigure id=\"attachment_135663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/0111919nprinstacart0005_custom-f5b8a5e4fbe34fab62484f8569a7da18273cbcb4-e1574716637454.jpg\" alt=\"\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-135663\">\u003cfigcaption class=\"wp-caption-text\">NPR connected with more than 40 current and former Instacart contractors. They say being a faster, nicer or more experienced worker for the app did not guarantee better pay. \u003ccite>(Allison V. Smith for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maltese says her options are other minimum-wage jobs, and with Instacart she can at least try to work as many hours as possible. However, Instacart also does not pay for the drive \u003cem>to \u003c/em>the store — only from the store to the customer — and so Maltese spends much of her workday sitting in her car, unpaid, waiting for a decent order.\u003c/p>\n\u003cp>\"I work ... seven days a week,\" she says, her voice swelling with tears. \"I just have to work and live in my car like a homeless person, in some kind of hopes of scraping up some kind of money in order to pay my bills.\"\u003c/p>\n\u003cp>In interviews, Instacart CEO Apoorva Mehta often brings up the difficulty of constantly matching the supply and demand of grocery orders to workers. His company, expected to go public as soon as next year, is valued at nearly $8 billion. In May, Mehta \u003ca href=\"https://www.cnbc.com/2019/05/15/instacart-ceo-apoorva-mehta-were-ready-for-split-from-whole-foods.html\">told CNBC\u003c/a> that Instacart is profitable on every delivery. \u003c/p>\n\u003cp>Like Uber in ride-sharing, Instacart grew nationwide thanks to algorithms assigning and putting value on work — and to a virtually unlimited pool of workers giving the app a try. In August, Instacart said its worker ranks almost tripled in one year.\u003c/p>\n\u003cp>\u003cstrong>Algorithmic control\u003c/strong>\u003c/p>\n\u003cp>\"Algorithmic despotism\" was the term that sociologists applied to Instacart in \u003ca href=\"https://journals.sagepub.com/doi/full/10.1177/2378023119870041\">an August paper\u003c/a>. The researchers found that the company stood out among competing apps for just how much it pushed workers to commit long hours and accept unattractive gigs.\u003c/p>\n\u003cp>\"Instacart, we found in particular, really did control the labor process, or control workers' experiences and limited their autonomy over their time and over the work they could do, in a significant way,\" lead author Kathleen Griesbach of Columbia University told NPR. \u003c/p>\n\u003cfigure id=\"attachment_135664\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/0111919nprinstacart0001_custom-42c30a4503f2aba8fd2b50bf22f4ea3b9dddd3d9-e1574716658286.jpg\" alt=\"\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-135664\">\u003cfigcaption class=\"wp-caption-text\">Teri Smith knits a pair of socks in a Kroger parking lot in Arlington, Texas, while she waits for Instacart to offer her a new grocery order. She signs up for shifts with Instacart five or six days a week. \u003ccite>(Allison V. Smith for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The research, which received some funding from the United Food and Commercial Workers union, studied algorithmic control of food-delivery workers by surveying 995 people who gigged for DoorDash, Postmates, Grubhub and other apps. \u003c/p>\n\u003cp>Instacart dismissed the study, arguing that it relied on an outdated understanding of the app's workflow. A company spokesperson did not address the research on the record, but pointed out that its contractors now can work more flexibly \"on demand\" — grabbing assignments whenever, as orders come in — in addition to signing up for two-hour shifts featured in the study.\u003c/p>\n\u003cp>The majority of the 40-some workers who spoke to NPR said they worked both the old way and the new way — and either way, being faster, nicer or more experienced did not guarantee better pay.\u003c/p>\n\u003cp>The shift system has various rules for getting or \u003ca href=\"https://www.bloomberg.com/news/articles/2019-07-15/instacart-hounds-workers-to-take-jobs-that-aren-t-worth-it\">even rejecting\u003c/a> work. Many who rely on Instacart for full-time work scramble every week to sign up for enough hours. \u003c/p>\n\u003cp>\"I live and die by my 9:20 Sunday morning alarm,\" says Teri Smith, 46, who's worked for Instacart in Arlington, Texas, for over a year. Once the hours are available at 9:30, \"it's a frantic tap to get all the hours before they're all gone — and then by 9:31 everything is gone.\"\u003c/p>\n\u003cfigure id=\"attachment_135665\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/0111919nprinstacart0011_custom-74f5d3dc6037f06ce116793a07d83649207776ea-e1574716692676.jpg\" alt=\"\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-135665\">\u003cfigcaption class=\"wp-caption-text\">In a matter of a year, Smith says she noticed Instacart's pay declining for each order she shops and delivers: \"I was making the same amount of money in 40 hours that I'm making in 50 now.\" \u003ccite>(Allison V. Smith for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The new on-demand structure leaves many workers glued to their phone screens. They rush against each other to snatch up orders, with little time to thoroughly calculate whether shopping and delivering is worth time, gas and extra miles on their cars.\u003c/p>\n\u003cp>\"Trying to quickly analyze and make an educated decision ... is next to impossible,\" says Cynthia Phillips, 58, who's been shopping for Instacart in southern California for almost two years. Instacart \"gets to pay less and less for services knowing that someone will end up taking the batch.\"\u003c/p>\n\u003cp>\u003cstrong>Opaque changes\u003c/strong>\u003c/p>\n\u003cp>Instacart workers' \u003ca href=\"https://sf.eater.com/2019/11/4/20947832/instacart-shoppers-strike\">latest strike\u003c/a> this month was over changes to tipping, which workers say is still a hefty chunk of their income. Instacart used to set a default tip of 10% per order, but now, it's half that. Meanwhile, the tip is in addition to a \"delivery\" fee and a \"service\" fee that both go to Instacart.\u003c/p>\n\u003cp>The subject of tipping is particularly sensitive for Instacart workers. In February, the company had to \u003ca href=\"https://www.buzzfeednews.com/article/carolineodonovan/after-scrutiny-instacart-will-end-its-controversial-tipping\">refund workers\u003c/a> after they noticed that Instacart was using their tips to subsidize the minimum payment it promised.\u003c/p>\n\u003cfigure id=\"attachment_135666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/0111919nprinstacart0021_custom-85c34d8ca64bdbbca70304a1425a3f7604c82ff5-e1574716724730.jpg\" alt=\"\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-135666\">\u003cfigcaption class=\"wp-caption-text\">Smith loads a Instacart customer's groceries in the back of her van. \"I actually love grocery shopping,\" she says, \"the only thing I'm asking for is to be paid fairly.\" \u003ccite>(Allison V. Smith for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Right after the strike, Instacart made yet another change: It stopped paying the $3 quality bonus that rewarded each five-star review from a customer. Workers point out that for many of them, this bonus had already been a downgrade from Instacart's previous scheme, which rewarded the best-rated workers with $100 for the week.\u003c/p>\n\u003cp>Strikers have accused Instacart of retaliation. The company told NPR the timing was coincidental and the $3 quality bonus had been a test that did not meaningfully improve the quality of work.\u003c/p>\n\u003cp>\"I could usually count on getting that bonus about 30% of my time. [That's] 10 orders a week, so now I'm $30 down,\" says Smith, who picked up Instacart as her primary income in August 2018, after her family struggled to run a toy store they'd opened in a Dallas suburb. \u003c/p>\n\u003cp>In a matter of a year, Smith says she's noticed Instacart's pay declining for each order: \"I was making the same amount of money in 40 hours that I'm making in 50 now,\" she says. Asked whether she makes minimum wage, Smith says: \"Oh, heck no.\" Not after expenses, she says, like gas for her 12-year-old car.\u003c/p>\n\u003cp>Grocery delivery \"is a service that's definitely needed for people ... and I love doing it,\" she says. \"The only thing I'm asking for is to be paid fairly.\" \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>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/11/25/778546287/at-the-mercy-of-an-app-workers-feel-the-instacart-squeeze\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135660/at-the-mercy-of-an-app-workers-feel-the-instacart-squeeze","authors":["byline_bayareabites_135660"],"categories":["bayareabites_1962","bayareabites_10028","bayareabites_10916","bayareabites_1927"],"tags":["bayareabites_16502","bayareabites_16272","bayareabites_14745","bayareabites_2322"],"featImg":"bayareabites_135661","label":"bayareabites"},"bayareabites_135544":{"type":"posts","id":"bayareabites_135544","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135544","score":null,"sort":[1574270816000]},"guestAuthors":[],"slug":"diys-edible-gifts-and-more-a-2019-holiday-gift-guide-for-locavores","title":"DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores","publishDate":1574270816,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Artisanal sweets, classes only fit for foodies, wearable food fashion, and even cannabis — Bay Area makers, artists, and chefs have thoughtful and delicious gifts ready for any food lover in your life.\u003c/p>\n\u003cp>Here are some of our favorite gift ideas, made and available in the Bay Area.\u003c/p>\n\u003ch2>Edible gifts\u003c/h2>\n\u003cp>\u003cstrong>Alice Collective\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135548\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg\" alt=\"biscuits from Alice Collective\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perfect for gifting or snacking, Alice Collective’s take-home biscuits are a breeze to prep with just one step of heating them in the oven. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='pop_14155,news_11712325' label='More Holiday Fun on KQED']\u003cbr>\nThis year, give the gift a warm freshly-baked biscuit (without whipping the biscuits together yourself). \u003ca href=\"https://thealicecollective.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Alice Collective\u003c/a> in Oakland is offering a frozen dozen of buttermilk biscuits that just need to be popped in the oven before serving. While grabbing a dozen for your loved one, why not grab a dozen for yourself? Who knows how handy they’ll be as a quick and easy holiday dinner side dish.\u003c/p>\n\u003cp>To try the biscuits fresh and hot, straight from the source, biscuits are offered daily on the Alice Collective menu in sweet and savory options.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Panettone \u003c/strong>\u003c/p>\n\u003cp>This year, grab one of Oprah's Favorite Things: \u003ca href=\"https://www.thisisfromroy.com/\" target=\"_blank\" rel=\"noopener noreferrer\">panettone crafted by Oakland’s Roy Shvartzapel\u003c/a>. Panettone is a deceptively simple, sweet bread confection that makes fruitcake seem poor by comparison, and the one from Shvartzapel is a decadent treat. Get one before they’re gone.\u003c/p>\n\u003cp>\u003cstrong>OCHO\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135551\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg\" alt=\"An assortment of OCHO chocolates\" width=\"1920\" height=\"1231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-768x492.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1020x654.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1200x769.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Individually wrapped for easy gifting and stocking-stuffing, OCHO Chocolate Trees come in peanut butter or caramel-filled. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chocolate and peanut butter is a classic combination for a reason: it works. And that rings true, especially during the holidays. \u003ca href=\"https://www.ochocandy.com/product/christmas-subscription/\" target=\"_blank\" rel=\"noopener noreferrer\">Oakland-based OCHO\u003c/a> is offering a seasonal favorite, Peanut Butter Trees! The confection of smooth milk chocolate encases creamy peanut butter. OCHO’s peanut butter-y treats are organic, gluten-free and GMO-free. For those who may have an allergy or prefer something a bit sweeter, there is also a caramel-filled variety of these edible conifers.\u003c/p>\n\u003cp>Get your orders in for these trees by December 11 to be sure to have enough to stuff your stockings with ‘em.\u003c/p>\n\u003cp>\u003cstrong>DIY Tonic Kit \u003c/strong>\u003c/p>\n\u003cp>It’s more than just spices at Oakland’s iconic Oaktown Spice!\u003c/p>\n\u003cp>Consider giving your budding mixologist \u003ca href=\"https://oaktownspiceshop.com/products/homemade-tonic-water-kit\" target=\"_blank\" rel=\"noopener noreferrer\">Oaktown’s tonic water kit\u003c/a>, which comes with botanicals and spices (which are obviously going to be good, considering where it’s coming from) and a recipe for a syrup that can be added to soda water.\u003c/p>\n\u003ch2>Cooking Classes\u003c/h2>\n\u003cp>\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/p>\n\u003cp>With their new factory up and running, San Francisco’s chocolate darling \u003ca href=\"https://store.dandelionchocolate.com/pages/experiences\" target=\"_blank\" rel=\"noopener noreferrer\">Dandelion is offering classes\u003c/a> for people to learn more about chocolate: from the sourcing, to the production and even the making of. With a wide variety of classes varying in chocolatey subject matter ranging from one-hour to a four-hour intensive, the lengthier classes give students the chance to even make their own nibs and take-home chocolate.\u003c/p>\n\u003cp>The hands-on classes are great for chocolate lovers in your life, with a required age of 14 or above. For those who want to skip school, try Dandelion’s holiday offerings including a children’s gift set that includes books and treats, or their annual advent calendar.\u003c/p>\n\u003cp>\u003cstrong>BiteUnite\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135550\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg\" alt=\"A cooking class in session at BiteUnite\" width=\"1920\" height=\"1282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BiteUnite classes can be easily booked online for private or work events. \u003ccite>(Courtesy of BiteUnite)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you’re planning a fun food-focused outing with friends and family or for a corporate event, \u003ca href=\"https://biteunite.com/\" target=\"_blank\" rel=\"noopener noreferrer\">BiteUnite\u003c/a> has you covered. Opening just last year, BiteUnite — incubator kitchen, event space, and cafe — has already built a long roster of chefs. Their class catalog is diverse and you can learn to cook Thai cuisine, to make dumplings or, more recently, a make mooncakes in a class taught by a chef flown out from their sister kitchen in Hong Kong.\u003c/p>\n\u003cp>Over the holidays, BiteUnite will be expanding its class offering even more with cheese-making and pie-making classes.\u003c/p>\n\u003cp>\u003cstrong>Brew It Yourself\u003c/strong>\u003c/p>\n\u003cp>Whether you’re a beer beginner or a beer buff, \u003ca href=\"https://brewityourselfsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco’s Brew It Yourself\u003c/a> offers an introductory course and an advanced course in beer-making. Considering both classes are seven and nine hours respectively, that’s a quick gulp for both learning how to make your own beer and getting to take home a six-pack of it as well.\u003c/p>\n\u003cp>For those who can think ahead far enough and don’t mind an early birthday gift, Brew It Yourself also offers a special class where attendees head to Sonoma in the summer to assist in the harvest of hops.\u003c/p>\n\u003cp>\u003cstrong>Civic Kitchen \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135552\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg\" alt=\"Chef Agustín Gaytán teaches his Mexican Fiesta cooking class.\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Agustín Gaytán teaches his Mexican Fiesta cooking class. \u003ccite>(Jen Nurse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taking a class at \u003ca href=\"https://www.civickitchensf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Civic Kitchen\u003c/a> feels like you’re taking a high-end cooking class in your home, while not actually being at home. Thanks to a warm and comforting kitchen aesthetic — a huge cookbook library included — classes are taught by a variety of local chefs teaching a wide range of specialized classes including knife skills, yakitori and Italian baccala.\u003c/p>\n\u003cp>Gift certificates and a monthly calendar of classes and events are available via the Civic Kitchen site, with holiday classes on the docket including a Japanese Turkey class ahead of Thanksgiving and a cookie swap closer to Christmas.\u003c/p>\n\u003ch2>Cannabis\u003c/h2>\n\u003cp>With the legality and general attitudes towards the recreational use of cannabis changing — not to mention the sheer number of cannabis-related businesses opening — cannabis deserves its own gift-giving category. And while it still may be a newcomer on the market, the Bay Area is in no short supply of cannabis entrepreneurs with a wide variety of ways to use the plant.\u003c/p>\n\u003cp>\u003cstrong>Proposition Cocktail Co.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135554\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best served chill, Proposition drinks still gets you in a good mood for the night without the hangover the next day. \u003ccite>(Extra Hours)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF-based mocktail company, \u003ca href=\"https://propositioncocktail.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Proposition Cocktail Co.,\u003c/a> offers non-alcoholic, ready-to-serve bottled drinks that have the added magic of hemp, an adaptogenic herb that is reported to help the body ease stress and increase mental clarity. Proposition Cocktail Co. flavors come in a Smokey Margarita or a Tumeric Ginger and can be ordered in cases of six 200 mL glass flask bottles straight from their site for bulk gifting or for your next party.\u003c/p>\n\u003cp>If you’re feeling extra generous, Proposition Cocktail Co. also offers a weekly and monthly subscription.\u003c/p>\n\u003cp>\u003cstrong>Potli\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135553\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Made with hemp-derived CBD, Potli’s apple cider vinegar can be added to most anything, including salads and cocktails. \u003ccite>(Courtesy of Potli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by a pair of best friends, Bay Area-based artisanal ingredient company, \u003ca href=\"https://www.potlishop.com/collections/all\" target=\"_blank\" rel=\"noopener noreferrer\">Potli\u003c/a>, makes small-batch hemp-infused concoctions like chili oil, honey and extra virgin olive oil. Drizzle Potli’s products over salads, hummus spreads and even ice cream, and then sit back and enjoy the CBD-afterglow.\u003c/p>\n\u003cp>For the holidays, Potli is offering two gift sets that come outfitted with a selection of their products as well as gift cards, a branded shot glass, and recipe cards all packed and ready to gift.\u003c/p>\n\u003cp>\u003cstrong>Mellows\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135555\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg\" alt=\"Peppermint and chocolate Mellows\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Peppermint Bark Mellows are a must-have fan favorite, as they’re only available during the holidays. \u003ccite>(Courtesty of Mellows)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the sweet teeth in your circle of family and friends, \u003ca href=\"https://getmellows.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-based Mellows\u003c/a> might be perfect. Their small-batch hand-crafted marshmallows are elevated to bite-size artisanal edibles thanks to a hit of hash oil-infused coconut oil. Low-dose at 5mg of THC per marshmallow, Mellows are an approachable choice for those new and old to edibles.\u003c/p>\n\u003cp>Mellows will be offering a special holiday peppermint bark Mellow. Want to go classic? Their regular flavors include black sesame, brown butter sage and birthday cake. If you’re feeling inspired, you can even \u003ca href=\"http://yayedibles.com\">grab their cookbook\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>Om Edibles\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135556\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Edibles can be sipped too, thanks to Om Edibles’ raw CBD cacao. \u003ccite>(Courtesy of Om Edibles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.omedibles.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Bay Area’s Om Edibles\u003c/a>’ philosophy is that cannabis is a superfood. They’ve included it in a wide range of products including medicated THC and CBD gummies, raw CBD cacao (that you can just add hot water or milk to for sipping) and extra virgin olive oil.\u003c/p>\n\u003cp>For foodies who want the full-body experience beyond their tastebuds, Om Edibles also offers bath salts outfitted with CBD or THC and essential oils.\u003c/p>\n\u003ch2>Wearable Goodies\u003c/h2>\n\u003cp>\u003cstrong>Made by Chanamon\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135557\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg\" alt=\"An assortment of enamel pins from Made by Chanamon\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Breakout your jacket for some delicious flair made right in San Francisco. \u003ccite>(Made by Chanamon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A designer at Apple, aspiring illustrator, \u003ca href=\"https://www.etsy.com/listing/737165535/cute-pear-ceramic-clay-pin-handmade?ref=shop_home_active_10&frs=1\" target=\"_blank\" rel=\"noopener noreferrer\">Chanamon Ratanalert\u003c/a> makes absurdly adorable pieces in different mediums including greeting cards, stickers, and ceramics. While not everything Ratanalert makes is food-related, they all include her trademark smile, as seen on her ceramic pear and onigiri pins and Dim Sum Buddies sticker pack.\u003c/p>\n\u003cp>\u003cstrong>Lundy Way\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lundyway.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-made Lundy Way aprons\u003c/a> have already found their way into the kitchens of star chefs like Sheldon Simeon of Top Chef, Val Cantu of Californios, and Jordan Keao of the former ‘aina. Durable, minimalist, and affordable, Lundy Way aprons are a great professional-grade apron for the home cook.\u003c/p>\n\u003cp>Currently, they’re available to order straight from their website.\u003c/p>\n\u003cp>\u003cstrong>Carolyn Tillie\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135558\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg\" alt=\"Ice cream cone-studded bracelet\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ice cream lovers will also love this cone-studded bracelet \u003ccite>(Carolyn Tillie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the bedazzled foodie who is looking to make a statement, look no further than \u003ca href=\"https://www.carolyntillie.com/jewelry?category=Food%20Jewelry\" target=\"_blank\" rel=\"noopener noreferrer\">Carolyn Tillie\u003c/a>. With a range of food-themed rings that will adorn your fingers with golden-laced cherries and chocolate cake, Tillie also has a line of pins and necklaces showcasing sterling knives.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In addition, Tillie is planning a line of events and trunk shows, where you’ll be able to find her pieces, as well as her new food art book.\u003c/p>\n\n","blocks":[],"excerpt":"Here are some of our favorite gift ideas for any food lover in your life, all made and available in the Bay. ","status":"publish","parent":0,"modified":1575481710,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":48,"wordCount":1639},"headData":{"title":"DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores | KQED","description":"Here are some of our favorite gift ideas for any food lover in your life, all made and available in the Bay. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores","datePublished":"2019-11-20T17:26:56.000Z","dateModified":"2019-12-04T17:48:30.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"135544 https://ww2.kqed.org/bayareabites/?p=135544","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/20/diys-edible-gifts-and-more-a-2019-holiday-gift-guide-for-locavores/","disqusTitle":"DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores","path":"/bayareabites/135544/diys-edible-gifts-and-more-a-2019-holiday-gift-guide-for-locavores","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Artisanal sweets, classes only fit for foodies, wearable food fashion, and even cannabis — Bay Area makers, artists, and chefs have thoughtful and delicious gifts ready for any food lover in your life.\u003c/p>\n\u003cp>Here are some of our favorite gift ideas, made and available in the Bay Area.\u003c/p>\n\u003ch2>Edible gifts\u003c/h2>\n\u003cp>\u003cstrong>Alice Collective\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135548\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg\" alt=\"biscuits from Alice Collective\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perfect for gifting or snacking, Alice Collective’s take-home biscuits are a breeze to prep with just one step of heating them in the oven. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"pop_14155,news_11712325","label":"More Holiday Fun on KQED "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis year, give the gift a warm freshly-baked biscuit (without whipping the biscuits together yourself). \u003ca href=\"https://thealicecollective.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Alice Collective\u003c/a> in Oakland is offering a frozen dozen of buttermilk biscuits that just need to be popped in the oven before serving. While grabbing a dozen for your loved one, why not grab a dozen for yourself? Who knows how handy they’ll be as a quick and easy holiday dinner side dish.\u003c/p>\n\u003cp>To try the biscuits fresh and hot, straight from the source, biscuits are offered daily on the Alice Collective menu in sweet and savory options.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Panettone \u003c/strong>\u003c/p>\n\u003cp>This year, grab one of Oprah's Favorite Things: \u003ca href=\"https://www.thisisfromroy.com/\" target=\"_blank\" rel=\"noopener noreferrer\">panettone crafted by Oakland’s Roy Shvartzapel\u003c/a>. Panettone is a deceptively simple, sweet bread confection that makes fruitcake seem poor by comparison, and the one from Shvartzapel is a decadent treat. Get one before they’re gone.\u003c/p>\n\u003cp>\u003cstrong>OCHO\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135551\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg\" alt=\"An assortment of OCHO chocolates\" width=\"1920\" height=\"1231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-768x492.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1020x654.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1200x769.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Individually wrapped for easy gifting and stocking-stuffing, OCHO Chocolate Trees come in peanut butter or caramel-filled. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chocolate and peanut butter is a classic combination for a reason: it works. And that rings true, especially during the holidays. \u003ca href=\"https://www.ochocandy.com/product/christmas-subscription/\" target=\"_blank\" rel=\"noopener noreferrer\">Oakland-based OCHO\u003c/a> is offering a seasonal favorite, Peanut Butter Trees! The confection of smooth milk chocolate encases creamy peanut butter. OCHO’s peanut butter-y treats are organic, gluten-free and GMO-free. For those who may have an allergy or prefer something a bit sweeter, there is also a caramel-filled variety of these edible conifers.\u003c/p>\n\u003cp>Get your orders in for these trees by December 11 to be sure to have enough to stuff your stockings with ‘em.\u003c/p>\n\u003cp>\u003cstrong>DIY Tonic Kit \u003c/strong>\u003c/p>\n\u003cp>It’s more than just spices at Oakland’s iconic Oaktown Spice!\u003c/p>\n\u003cp>Consider giving your budding mixologist \u003ca href=\"https://oaktownspiceshop.com/products/homemade-tonic-water-kit\" target=\"_blank\" rel=\"noopener noreferrer\">Oaktown’s tonic water kit\u003c/a>, which comes with botanicals and spices (which are obviously going to be good, considering where it’s coming from) and a recipe for a syrup that can be added to soda water.\u003c/p>\n\u003ch2>Cooking Classes\u003c/h2>\n\u003cp>\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/p>\n\u003cp>With their new factory up and running, San Francisco’s chocolate darling \u003ca href=\"https://store.dandelionchocolate.com/pages/experiences\" target=\"_blank\" rel=\"noopener noreferrer\">Dandelion is offering classes\u003c/a> for people to learn more about chocolate: from the sourcing, to the production and even the making of. With a wide variety of classes varying in chocolatey subject matter ranging from one-hour to a four-hour intensive, the lengthier classes give students the chance to even make their own nibs and take-home chocolate.\u003c/p>\n\u003cp>The hands-on classes are great for chocolate lovers in your life, with a required age of 14 or above. For those who want to skip school, try Dandelion’s holiday offerings including a children’s gift set that includes books and treats, or their annual advent calendar.\u003c/p>\n\u003cp>\u003cstrong>BiteUnite\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135550\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg\" alt=\"A cooking class in session at BiteUnite\" width=\"1920\" height=\"1282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BiteUnite classes can be easily booked online for private or work events. \u003ccite>(Courtesy of BiteUnite)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you’re planning a fun food-focused outing with friends and family or for a corporate event, \u003ca href=\"https://biteunite.com/\" target=\"_blank\" rel=\"noopener noreferrer\">BiteUnite\u003c/a> has you covered. Opening just last year, BiteUnite — incubator kitchen, event space, and cafe — has already built a long roster of chefs. Their class catalog is diverse and you can learn to cook Thai cuisine, to make dumplings or, more recently, a make mooncakes in a class taught by a chef flown out from their sister kitchen in Hong Kong.\u003c/p>\n\u003cp>Over the holidays, BiteUnite will be expanding its class offering even more with cheese-making and pie-making classes.\u003c/p>\n\u003cp>\u003cstrong>Brew It Yourself\u003c/strong>\u003c/p>\n\u003cp>Whether you’re a beer beginner or a beer buff, \u003ca href=\"https://brewityourselfsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco’s Brew It Yourself\u003c/a> offers an introductory course and an advanced course in beer-making. Considering both classes are seven and nine hours respectively, that’s a quick gulp for both learning how to make your own beer and getting to take home a six-pack of it as well.\u003c/p>\n\u003cp>For those who can think ahead far enough and don’t mind an early birthday gift, Brew It Yourself also offers a special class where attendees head to Sonoma in the summer to assist in the harvest of hops.\u003c/p>\n\u003cp>\u003cstrong>Civic Kitchen \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135552\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg\" alt=\"Chef Agustín Gaytán teaches his Mexican Fiesta cooking class.\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Agustín Gaytán teaches his Mexican Fiesta cooking class. \u003ccite>(Jen Nurse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taking a class at \u003ca href=\"https://www.civickitchensf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Civic Kitchen\u003c/a> feels like you’re taking a high-end cooking class in your home, while not actually being at home. Thanks to a warm and comforting kitchen aesthetic — a huge cookbook library included — classes are taught by a variety of local chefs teaching a wide range of specialized classes including knife skills, yakitori and Italian baccala.\u003c/p>\n\u003cp>Gift certificates and a monthly calendar of classes and events are available via the Civic Kitchen site, with holiday classes on the docket including a Japanese Turkey class ahead of Thanksgiving and a cookie swap closer to Christmas.\u003c/p>\n\u003ch2>Cannabis\u003c/h2>\n\u003cp>With the legality and general attitudes towards the recreational use of cannabis changing — not to mention the sheer number of cannabis-related businesses opening — cannabis deserves its own gift-giving category. And while it still may be a newcomer on the market, the Bay Area is in no short supply of cannabis entrepreneurs with a wide variety of ways to use the plant.\u003c/p>\n\u003cp>\u003cstrong>Proposition Cocktail Co.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135554\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best served chill, Proposition drinks still gets you in a good mood for the night without the hangover the next day. \u003ccite>(Extra Hours)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF-based mocktail company, \u003ca href=\"https://propositioncocktail.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Proposition Cocktail Co.,\u003c/a> offers non-alcoholic, ready-to-serve bottled drinks that have the added magic of hemp, an adaptogenic herb that is reported to help the body ease stress and increase mental clarity. Proposition Cocktail Co. flavors come in a Smokey Margarita or a Tumeric Ginger and can be ordered in cases of six 200 mL glass flask bottles straight from their site for bulk gifting or for your next party.\u003c/p>\n\u003cp>If you’re feeling extra generous, Proposition Cocktail Co. also offers a weekly and monthly subscription.\u003c/p>\n\u003cp>\u003cstrong>Potli\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135553\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Made with hemp-derived CBD, Potli’s apple cider vinegar can be added to most anything, including salads and cocktails. \u003ccite>(Courtesy of Potli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by a pair of best friends, Bay Area-based artisanal ingredient company, \u003ca href=\"https://www.potlishop.com/collections/all\" target=\"_blank\" rel=\"noopener noreferrer\">Potli\u003c/a>, makes small-batch hemp-infused concoctions like chili oil, honey and extra virgin olive oil. Drizzle Potli’s products over salads, hummus spreads and even ice cream, and then sit back and enjoy the CBD-afterglow.\u003c/p>\n\u003cp>For the holidays, Potli is offering two gift sets that come outfitted with a selection of their products as well as gift cards, a branded shot glass, and recipe cards all packed and ready to gift.\u003c/p>\n\u003cp>\u003cstrong>Mellows\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135555\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg\" alt=\"Peppermint and chocolate Mellows\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Peppermint Bark Mellows are a must-have fan favorite, as they’re only available during the holidays. \u003ccite>(Courtesty of Mellows)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the sweet teeth in your circle of family and friends, \u003ca href=\"https://getmellows.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-based Mellows\u003c/a> might be perfect. Their small-batch hand-crafted marshmallows are elevated to bite-size artisanal edibles thanks to a hit of hash oil-infused coconut oil. Low-dose at 5mg of THC per marshmallow, Mellows are an approachable choice for those new and old to edibles.\u003c/p>\n\u003cp>Mellows will be offering a special holiday peppermint bark Mellow. Want to go classic? Their regular flavors include black sesame, brown butter sage and birthday cake. If you’re feeling inspired, you can even \u003ca href=\"http://yayedibles.com\">grab their cookbook\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>Om Edibles\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135556\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Edibles can be sipped too, thanks to Om Edibles’ raw CBD cacao. \u003ccite>(Courtesy of Om Edibles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.omedibles.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Bay Area’s Om Edibles\u003c/a>’ philosophy is that cannabis is a superfood. They’ve included it in a wide range of products including medicated THC and CBD gummies, raw CBD cacao (that you can just add hot water or milk to for sipping) and extra virgin olive oil.\u003c/p>\n\u003cp>For foodies who want the full-body experience beyond their tastebuds, Om Edibles also offers bath salts outfitted with CBD or THC and essential oils.\u003c/p>\n\u003ch2>Wearable Goodies\u003c/h2>\n\u003cp>\u003cstrong>Made by Chanamon\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135557\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg\" alt=\"An assortment of enamel pins from Made by Chanamon\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Breakout your jacket for some delicious flair made right in San Francisco. \u003ccite>(Made by Chanamon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A designer at Apple, aspiring illustrator, \u003ca href=\"https://www.etsy.com/listing/737165535/cute-pear-ceramic-clay-pin-handmade?ref=shop_home_active_10&frs=1\" target=\"_blank\" rel=\"noopener noreferrer\">Chanamon Ratanalert\u003c/a> makes absurdly adorable pieces in different mediums including greeting cards, stickers, and ceramics. While not everything Ratanalert makes is food-related, they all include her trademark smile, as seen on her ceramic pear and onigiri pins and Dim Sum Buddies sticker pack.\u003c/p>\n\u003cp>\u003cstrong>Lundy Way\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lundyway.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-made Lundy Way aprons\u003c/a> have already found their way into the kitchens of star chefs like Sheldon Simeon of Top Chef, Val Cantu of Californios, and Jordan Keao of the former ‘aina. Durable, minimalist, and affordable, Lundy Way aprons are a great professional-grade apron for the home cook.\u003c/p>\n\u003cp>Currently, they’re available to order straight from their website.\u003c/p>\n\u003cp>\u003cstrong>Carolyn Tillie\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135558\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg\" alt=\"Ice cream cone-studded bracelet\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ice cream lovers will also love this cone-studded bracelet \u003ccite>(Carolyn Tillie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the bedazzled foodie who is looking to make a statement, look no further than \u003ca href=\"https://www.carolyntillie.com/jewelry?category=Food%20Jewelry\" target=\"_blank\" rel=\"noopener noreferrer\">Carolyn Tillie\u003c/a>. With a range of food-themed rings that will adorn your fingers with golden-laced cherries and chocolate cake, Tillie also has a line of pins and necklaces showcasing sterling knives.\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>In addition, Tillie is planning a line of events and trunk shows, where you’ll be able to find her pieces, as well as her new food art book.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135544/diys-edible-gifts-and-more-a-2019-holiday-gift-guide-for-locavores","authors":["11494"],"categories":["bayareabites_15908","bayareabites_1244","bayareabites_1653","bayareabites_11028","bayareabites_13746","bayareabites_1844","bayareabites_1927"],"tags":["bayareabites_14076","bayareabites_147","bayareabites_10111","bayareabites_9710","bayareabites_16506","bayareabites_16503","bayareabites_69","bayareabites_13060"],"featImg":"bayareabites_135555","label":"bayareabites"},"bayareabites_135328":{"type":"posts","id":"bayareabites_135328","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135328","score":null,"sort":[1573079940000]},"guestAuthors":[],"slug":"a-bunch-of-new-food-emojis-just-arrived-to-the-table","title":"A Bunch of New Food Emojis Just Arrived to the Table","publishDate":1573079940,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">A new batch of emojis including several food ones are arriving to your smartphones following a round of approvals by Unicode Technical Committee, the body responsible for standardizing digital text globally. In the pantry of food emojis, you’ll now find an unpeeled yellow onion sitting at a tilt, a full head of garlic, a single Belgian waffle, several falafels atop tahini, a stick of butter, a single shucked oyster, yerba mate in a gourd and finally, a juice box. \u003c/span>\u003cbr>\n[aside postID='bayareabites_131913,bayareabites_134687' label='More Food + Art News']\u003cbr>\n\u003cspan style=\"font-weight: 400\">The latter was proposed by \u003c/span>\u003ca href=\"https://en.wikipedia.org/wiki/Theo_Schear\">\u003cspan style=\"font-weight: 400\">Theo Schear\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, an Oakland-based filmmaker, writer and emoji creator, and co-designed by illustrator \u003c/span>\u003ca href=\"https://apheemesser.com/emojis\">\u003cspan style=\"font-weight: 400\">Aphee Messer\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. (Schear has also co-authored several other emojis including an upcoming disco ball emoji.)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I realized there's eight alcohol emojis but only milk for kids,” says Schear who uses the term “digital alcoholism” to address the overrepresentation of alcoholic beverages in our emoji vernacular. In fact, the juice box emoji is relevant not only to kids but folks of all ages around the world who don’t drink alcohol. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Once approved, the juice box, or \u003ca href=\"https://emojipedia.org/beverage-box/\">beverage box\u003c/a>, got a spin from the different emoji makers of the digital realm from Apple, who went with an apple juice box for their version to Samsung who is partial to orange juice. Google kept their design close to Schear’s original grape design. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135357\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-135357\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Juice_Emoji.jpg\" alt=\"Theo Schear and Aphee Messer's original juice box design.\" width=\"720\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Juice_Emoji.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Juice_Emoji-160x160.jpg 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Theo Schear and Aphee Messer's original juice box design.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Schear came to \u003c/span>\u003ca href=\"https://www.unicode.org/L2/L2018/18130-juice-emoji.pdf\">\u003cspan style=\"font-weight: 400\">propose\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> the emoji through his friendship with Jennifer 8. Lee, the vice chair of the Emoji Subcommittee of the Unicode Consortium. Lee has co-authored several emojis including the dumpling and the hijab emojis. She also co-founded \u003c/span>\u003ca href=\"http://www.emojination.org/\">\u003cspan style=\"font-weight: 400\">Emojination\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a non-profit organization dedicated to making the proposal process accessible to all and emojis more representative of the diverse people and quotidian objects of the world. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Emojination’s website lists proposed emojis as well as their status in the approval process. Lettuce, for example, was considered redundant and was not submitted to the Unicode’s Emoji Subcommittee whereas beans, dosa, fufu, and durian have all been submitted and are awaiting approval. Soon, you could employ a flatbread emoji which has recently been approved by the subcommittee. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In her newsletter \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/When-it-comes-to-emojis-a-banana-is-never-just-a-14803280.php\">\u003cspan style=\"font-weight: 400\">this week\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, San Francisco Food Critic Soleil Ho went deep on the falafel emoji and the thinking that helped shape it, literally, from the number of falafels to a split or whole presentation. Just like the language we write to describe food, emojis hold cultural power but perhaps the most interesting lives that emojis live are outside of their original meaning and in the adaptations that users across the globe devise for them. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What will garlic serve as a proxy for? Along with the tomato and pepper emojis, the onion can form an emoji sentence that can read as salsa. As for the juice box emoji, time will tell what it’ll be a stand-in for. Naturally, juice at first but soon, maybe some other things too. Rapper Juice WRLD can certainly find a succinct ideogram and Lizzo’s “Juice” could have an emoji-led revival.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/BjGBq7GBc5S/\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Schear, the appeal of emojis lived in the impact of their reach. “To read comments from random people all over the world about this thing that I made is nuts,” he says. “I'll never make a film that so many people will see. It's a silly little thing but it's still in some measure a huge accomplishment.”\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"This new batch of emojis just expanded how we talk food all over the world.","status":"publish","parent":0,"modified":1573081864,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":613},"headData":{"title":"A Bunch of New Food Emojis Just Arrived to the Table | KQED","description":"This new batch of emojis just expanded how we talk food all over the world.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Bunch of New Food Emojis Just Arrived to the Table","datePublished":"2019-11-06T22:39:00.000Z","dateModified":"2019-11-06T23:11:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"135328 https://ww2.kqed.org/bayareabites/?p=135328","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/06/a-bunch-of-new-food-emojis-just-arrived-to-the-table/","disqusTitle":"A Bunch of New Food Emojis Just Arrived to the Table","path":"/bayareabites/135328/a-bunch-of-new-food-emojis-just-arrived-to-the-table","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">A new batch of emojis including several food ones are arriving to your smartphones following a round of approvals by Unicode Technical Committee, the body responsible for standardizing digital text globally. In the pantry of food emojis, you’ll now find an unpeeled yellow onion sitting at a tilt, a full head of garlic, a single Belgian waffle, several falafels atop tahini, a stick of butter, a single shucked oyster, yerba mate in a gourd and finally, a juice box. \u003c/span>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_131913,bayareabites_134687","label":"More Food + Art News "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">The latter was proposed by \u003c/span>\u003ca href=\"https://en.wikipedia.org/wiki/Theo_Schear\">\u003cspan style=\"font-weight: 400\">Theo Schear\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, an Oakland-based filmmaker, writer and emoji creator, and co-designed by illustrator \u003c/span>\u003ca href=\"https://apheemesser.com/emojis\">\u003cspan style=\"font-weight: 400\">Aphee Messer\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. (Schear has also co-authored several other emojis including an upcoming disco ball emoji.)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I realized there's eight alcohol emojis but only milk for kids,” says Schear who uses the term “digital alcoholism” to address the overrepresentation of alcoholic beverages in our emoji vernacular. In fact, the juice box emoji is relevant not only to kids but folks of all ages around the world who don’t drink alcohol. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Once approved, the juice box, or \u003ca href=\"https://emojipedia.org/beverage-box/\">beverage box\u003c/a>, got a spin from the different emoji makers of the digital realm from Apple, who went with an apple juice box for their version to Samsung who is partial to orange juice. Google kept their design close to Schear’s original grape design. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135357\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-135357\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Juice_Emoji.jpg\" alt=\"Theo Schear and Aphee Messer's original juice box design.\" width=\"720\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Juice_Emoji.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Juice_Emoji-160x160.jpg 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Theo Schear and Aphee Messer's original juice box design.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Schear came to \u003c/span>\u003ca href=\"https://www.unicode.org/L2/L2018/18130-juice-emoji.pdf\">\u003cspan style=\"font-weight: 400\">propose\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> the emoji through his friendship with Jennifer 8. Lee, the vice chair of the Emoji Subcommittee of the Unicode Consortium. Lee has co-authored several emojis including the dumpling and the hijab emojis. She also co-founded \u003c/span>\u003ca href=\"http://www.emojination.org/\">\u003cspan style=\"font-weight: 400\">Emojination\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a non-profit organization dedicated to making the proposal process accessible to all and emojis more representative of the diverse people and quotidian objects of the world. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Emojination’s website lists proposed emojis as well as their status in the approval process. Lettuce, for example, was considered redundant and was not submitted to the Unicode’s Emoji Subcommittee whereas beans, dosa, fufu, and durian have all been submitted and are awaiting approval. Soon, you could employ a flatbread emoji which has recently been approved by the subcommittee. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In her newsletter \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/When-it-comes-to-emojis-a-banana-is-never-just-a-14803280.php\">\u003cspan style=\"font-weight: 400\">this week\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, San Francisco Food Critic Soleil Ho went deep on the falafel emoji and the thinking that helped shape it, literally, from the number of falafels to a split or whole presentation. Just like the language we write to describe food, emojis hold cultural power but perhaps the most interesting lives that emojis live are outside of their original meaning and in the adaptations that users across the globe devise for them. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What will garlic serve as a proxy for? Along with the tomato and pepper emojis, the onion can form an emoji sentence that can read as salsa. As for the juice box emoji, time will tell what it’ll be a stand-in for. Naturally, juice at first but soon, maybe some other things too. Rapper Juice WRLD can certainly find a succinct ideogram and Lizzo’s “Juice” could have an emoji-led revival.\u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BjGBq7GBc5S"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Schear, the appeal of emojis lived in the impact of their reach. “To read comments from random people all over the world about this thing that I made is nuts,” he says. “I'll never make a film that so many people will see. It's a silly little thing but it's still in some measure a huge accomplishment.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135328/a-bunch-of-new-food-emojis-just-arrived-to-the-table","authors":["11625"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_12555","bayareabites_1927"],"featImg":"bayareabites_135358","label":"bayareabites"},"bayareabites_134310":{"type":"posts","id":"bayareabites_134310","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134310","score":null,"sort":[1564524271000]},"guestAuthors":[],"slug":"1-in-4-food-delivery-drivers-admit-to-eating-your-food","title":"1 In 4 Food Delivery Drivers Admit To Eating Your Food","publishDate":1564524271,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside tag='food-delivery' label='More on Food Delivery Services']\u003c/p>\n\u003cp>The smell of a mouthwatering meal is hard to ignore — especially when it belongs to someone else. At least that's the suggestion of a recent study which found that nearly 30% of drivers are snacking from the food they're responsible for delivering. \u003c/p>\n\u003cp>\u003ca href=\"https://www.usfoods.com/our-services/business-trends/2019-food-delivery-statistics.html\">The survey\u003c/a> conducted by US Foods, which supplies food to restaurants, gathered information from about 500 food delivery drivers and more than 1,500 customers in America who order through apps such as DoorDash, Postmates, Grubhub and UberEats. \u003c/p>\n\u003cp>Respondents ranged from 18 to 77 years old, with a median age of 31. Drivers who reported working for at least one food delivery app had a median age of 30. In an effort to better understand the process of ordering and delivering meals, the company asked both groups about their \"habits and pain points.\"\u003c/p>\n\u003cp>Fifty-four percent of the drivers surveyed admitted to being tempted by the smell of a customer's food, and about half of them actually took a bite. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We're sorry to report that sometimes, impulse gets the best of deliverers, and they violate their sacred duty by taking some of the food!\" US Foods said in a statement. \u003c/p>\n\u003cp>When asked if they minded if their driver snagged a few fries, the average customer response was an 8.4 out of 10 — 1 represented \"no big deal\" and 10 signified \"absolutely unacceptable.\" \u003c/p>\n\u003cp>To remedy the problem, 85% of customers recommended adding \u003ca href=\"https://www.usfoods.com/great-food/featured-products/equipment-supplies/tamper-evident-label.html\">tamper-evident\u003c/a> labels or packaging, which commonly comes in the form of a sticker seal.\u003c/p>\n\u003cp>Some delivery services already have strategies in place.\u003c/p>\n\u003cp>Postmates told NPR that food tampering cases account for less than 0.06% of the reports it receives. The delivery service, however, still requires \"each person who completes a delivery using Postmates to expressly agree that all food and goods delivered will arrive in a tamper free form and in compliance with all applicable food health and safety laws.\" \u003c/p>\n\u003cp>In an online chat, a Grubhub representative said if a customer suspects that some of the food is missing, the company will potentially open an investigation and make a refund. \u003c/p>\n\u003cp>UberEats and DoorDash haven't responded to NPR's request for comment. \u003c/p>\n\u003cp>In its \u003ca href=\"https://www.uber.com/legal/community-guidelines/us-can-en/\">delivery guidelines\u003c/a>, UberEats said it will deactivate any account with fraudulent activity or misuse, including \"claiming to complete a delivery without ever picking up the delivery item; and picking up a delivery item but not delivering it in full.\"\u003c/p>\n\u003cp>\u003ca href=\"https://help.doordash.com/dashers/s/article/What-are-DoorDash-s-food-safety-handling-requirements?language=en_US\">Doordash \u003c/a>directs its drivers to not open food containers or tamper with the order in any way. If a customer suspects food tampering, the company \u003ca href=\"https://www.doordash.com/deactivationpolicy/\">states \u003c/a>it will deactivate the driver's account. \u003c/p>\n\u003cp>Overall, restaurant food delivery services are a growing business, transforming the way people receive their meals. \u003c/p>\n\u003cp>In 2018, \u003ca href=\"https://www.ubs.com/global/en/investment-bank/in-focus/2018/dead-kitchen.html\">UBS \u003c/a>found that on average, food delivery platforms were in the top 40 most-downloaded apps in major markets.\u003c/p>\n\u003cp>\"We think it's possible that by 2030 most meals currently cooked at home will instead be ordered online and delivered from restaurants or central kitchens,\" according to UBS. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/07/30/746600105/1-in-4-food-delivery-drivers-admit-to-eating-your-food\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"A study conducted by US Foods found that nearly 30% of food delivery service drivers admitted to stealing a bite of food from their customer's order. ","status":"publish","parent":0,"modified":1564524271,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":524},"headData":{"title":"1 In 4 Food Delivery Drivers Admit To Eating Your Food | KQED","description":"A study conducted by US Foods found that nearly 30% of food delivery service drivers admitted to stealing a bite of food from their customer's order. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"1 In 4 Food Delivery Drivers Admit To Eating Your Food","datePublished":"2019-07-30T22:04:31.000Z","dateModified":"2019-07-30T22:04:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134310 https://ww2.kqed.org/bayareabites/?p=134310","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/07/30/1-in-4-food-delivery-drivers-admit-to-eating-your-food/","disqusTitle":"1 In 4 Food Delivery Drivers Admit To Eating Your Food","nprByline":"Dani Matias, NPR Food","nprImageAgency":"Bloomberg via Getty Images","nprStoryId":"746600105","nprApiLink":"http://api.npr.org/query?id=746600105&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2019/07/30/746600105/1-in-4-food-delivery-drivers-admit-to-eating-your-food?ft=nprml&f=746600105","nprRetrievedStory":"1","nprPubDate":"Tue, 30 Jul 2019 17:55:00 -0400","nprStoryDate":"Tue, 30 Jul 2019 17:55:46 -0400","nprLastModifiedDate":"Tue, 30 Jul 2019 17:55:46 -0400","path":"/bayareabites/134310/1-in-4-food-delivery-drivers-admit-to-eating-your-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"food-delivery","label":"More on Food Delivery Services "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The smell of a mouthwatering meal is hard to ignore — especially when it belongs to someone else. At least that's the suggestion of a recent study which found that nearly 30% of drivers are snacking from the food they're responsible for delivering. \u003c/p>\n\u003cp>\u003ca href=\"https://www.usfoods.com/our-services/business-trends/2019-food-delivery-statistics.html\">The survey\u003c/a> conducted by US Foods, which supplies food to restaurants, gathered information from about 500 food delivery drivers and more than 1,500 customers in America who order through apps such as DoorDash, Postmates, Grubhub and UberEats. \u003c/p>\n\u003cp>Respondents ranged from 18 to 77 years old, with a median age of 31. Drivers who reported working for at least one food delivery app had a median age of 30. In an effort to better understand the process of ordering and delivering meals, the company asked both groups about their \"habits and pain points.\"\u003c/p>\n\u003cp>Fifty-four percent of the drivers surveyed admitted to being tempted by the smell of a customer's food, and about half of them actually took a bite. \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>\"We're sorry to report that sometimes, impulse gets the best of deliverers, and they violate their sacred duty by taking some of the food!\" US Foods said in a statement. \u003c/p>\n\u003cp>When asked if they minded if their driver snagged a few fries, the average customer response was an 8.4 out of 10 — 1 represented \"no big deal\" and 10 signified \"absolutely unacceptable.\" \u003c/p>\n\u003cp>To remedy the problem, 85% of customers recommended adding \u003ca href=\"https://www.usfoods.com/great-food/featured-products/equipment-supplies/tamper-evident-label.html\">tamper-evident\u003c/a> labels or packaging, which commonly comes in the form of a sticker seal.\u003c/p>\n\u003cp>Some delivery services already have strategies in place.\u003c/p>\n\u003cp>Postmates told NPR that food tampering cases account for less than 0.06% of the reports it receives. The delivery service, however, still requires \"each person who completes a delivery using Postmates to expressly agree that all food and goods delivered will arrive in a tamper free form and in compliance with all applicable food health and safety laws.\" \u003c/p>\n\u003cp>In an online chat, a Grubhub representative said if a customer suspects that some of the food is missing, the company will potentially open an investigation and make a refund. \u003c/p>\n\u003cp>UberEats and DoorDash haven't responded to NPR's request for comment. \u003c/p>\n\u003cp>In its \u003ca href=\"https://www.uber.com/legal/community-guidelines/us-can-en/\">delivery guidelines\u003c/a>, UberEats said it will deactivate any account with fraudulent activity or misuse, including \"claiming to complete a delivery without ever picking up the delivery item; and picking up a delivery item but not delivering it in full.\"\u003c/p>\n\u003cp>\u003ca href=\"https://help.doordash.com/dashers/s/article/What-are-DoorDash-s-food-safety-handling-requirements?language=en_US\">Doordash \u003c/a>directs its drivers to not open food containers or tamper with the order in any way. If a customer suspects food tampering, the company \u003ca href=\"https://www.doordash.com/deactivationpolicy/\">states \u003c/a>it will deactivate the driver's account. \u003c/p>\n\u003cp>Overall, restaurant food delivery services are a growing business, transforming the way people receive their meals. \u003c/p>\n\u003cp>In 2018, \u003ca href=\"https://www.ubs.com/global/en/investment-bank/in-focus/2018/dead-kitchen.html\">UBS \u003c/a>found that on average, food delivery platforms were in the top 40 most-downloaded apps in major markets.\u003c/p>\n\u003cp>\"We think it's possible that by 2030 most meals currently cooked at home will instead be ordered online and delivered from restaurants or central kitchens,\" according to UBS. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/07/30/746600105/1-in-4-food-delivery-drivers-admit-to-eating-your-food\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134310/1-in-4-food-delivery-drivers-admit-to-eating-your-food","authors":["byline_bayareabites_134310"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_10916","bayareabites_1927","bayareabites_1807"],"tags":["bayareabites_14381","bayareabites_14775","bayareabites_16272","bayareabites_16446"],"featImg":"bayareabites_134311","label":"bayareabites"},"bayareabites_131039":{"type":"posts","id":"bayareabites_131039","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131039","score":null,"sort":[1540410640000]},"guestAuthors":[],"slug":"ubers-online-only-restaurants-the-future-or-the-end-of-dining-out","title":"Uber's Online-Only Restaurants: The Future, Or The End Of Dining Out?","publishDate":1540410640,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It's a chilly autumn afternoon but inside a little Brooklyn bakery, it's hot. School just let out, and the store is filled with kids eyeing baked goodies. Their banter mixes with Caribbean music playing in the background.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lagranviabakery.com/\">La Gran Via Bakery\u003c/a> is an institution in this neighborhood. It's been around since 1978 — three generations of pastry chefs making cakes, cupcakes and traditional Latin American pastries.\u003c/p>\n\u003cp>Which is why, when co-owner Betsy Leyva was recently pitched the idea of creating a hamburger restaurant on the side, she balked.\u003c/p>\n\u003cp>\"I was like, are you crazy? What do you mean? What are you talking about?\" she says. Uber, the ride-sharing company, was suggesting she create a \"virtual restaurant\" — one that only exists online, and delivers through Uber Eats.\u003c/p>\n\u003cp>There are now about 800 such virtual restaurants in the U.S., often created when enough customers look through the Uber Eats app for a certain type of food in their area that they can't find.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"When we see people searching for something but not finding it, that signals to us that there's an opportunity and there's unmet demand,\" says Elyse Propis, who leads Uber Eats' virtual restaurant initiative across North America.\u003c/p>\n\u003cp>So the company approaches an eatery and suggests creating a virtual side restaurant, with those dishes people are craving but can't get.\u003c/p>\n\u003cp>Uber says doing this helps restaurants grow their business and cater better to customers. But there are mixed feelings in the industry about whether these virtual restaurants are a good thing. While they can boost business, Uber takes a cut of their profits. Plus, delivery fees raise the cost for customers.\u003c/p>\n\u003cp>Leyva, has nothing but praise for Uber Eats. In the end it was her brother, the bakery's co-owner, who convinced her to give it a try. And that's how, the online restaurant \u003ca href=\"https://www.ubereats.com/en-US/new-york/food-delivery/brooklyn-burger-house/Fo-jbwLBT-a6QRNaxe_eiw/\">Brooklyn Burger House\u003c/a> was born.\u003c/p>\n\u003cp>It has a mouthwatering online menu, but in real life there's not much to it: just a grill, inconspicuously tucked in a corner behind the pastry counter, where meat and cheesesteaks sizzle.\u003c/p>\n\u003cp>Leyva says that on Brooklyn Burger's opening week, she thought she'd go crazy. The demand was so high, she was constantly running out of ingredients. It hasn't died down — she had to hire additional staff.\u003c/p>\n\u003cp>The restaurant might be virtual, but the profits are very real: \"We've increased our sales by about 30 percent. So it's very exciting,\" Leyva says.\u003c/p>\n\u003cp>Daniela Galarza, a senior editor of \u003ca href=\"https://www.eater.com/\">Eater Magazine\u003c/a>, says that as millennials get older, they're turning to time-saving services like Uber Eats.\u003c/p>\n\u003cp>\"They're starting to have children. They need things that are convenient, that are easy for them. And dining out isn't always easy with young children,\" she says.\u003c/p>\n\u003cp>Enter an array of ordering platforms like Seamless and Grubhub. Galarza explains that in the restaurant business, delivery has always been a headache.\u003c/p>\n\u003cp>\"They have to pay somebody, they have to figure out if they need to insure them,\" she says. \"They have to figure out the delivery distance. Do they need to provide them with a vehicle, a car, a bike, whatever it may be? Whereas Uber, it's already built into that platform.\"\u003c/p>\n\u003cp>Not everyone sees Uber Eats and the virtual restaurant as a natural solution.\u003c/p>\n\u003cp>One Texas restaurant owner is particularly passionate about his disdain for the company's entry into the restaurant business.\u003c/p>\n\u003cp>\"You know, I haven't had the stones to say, 'All right, cut them off.' Although many, many people would love to just tell Uber to go, you know, jump off a bridge,\" says \u003ca href=\"https://www.dmagazine.com/publications/d-magazine/2011/february/why-jay-jerrier-makes-the-best-pizza-in-dallas/\">Jay Jerrier\u003c/a>, owner of the \u003ca href=\"http://www.canerosso.com/\">Cane Rosso\u003c/a> wood-fired pizzerias in Texas.\u003c/p>\n\u003cp>Jerrier says restaurant profits can be as skinny as the thin crusts he specializes in. And Uber Eats is taking a big slice of the earnings.\u003c/p>\n\u003cp>\"They charge us between 30 and 35 percent of whatever the bill is,\" Jerrier says. \"And then the customer pays anywhere from two bucks to six bucks for the delivery. Plus a service fee. Plus credit card fees. So, you know, it's nuts.\"\u003c/p>\n\u003cp>Uber Eats wouldn't discuss the specifics of how much it charges restaurants. Jerrier says that for all the promises of expanding a customer base, delivery is never as profitable as someone dining in and ordering a glass of wine and dessert.\u003c/p>\n\u003cp>But it's not just about the money. Jerrier, like so many in this business, loves being part of the dining experience.\u003c/p>\n\u003cp>\"You know when I was growing up, I loved Thursday, Friday, Saturday, because I knew there was a chance — just a chance — that we maybe go out to the neighborhood restaurant,\" he recalls wistfully.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And he wonders: Are we losing that? \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Uber%27s+Online-Only+Restaurants%3A+The+Future%2C+Or+The+End+Of+Dining+Out%3F&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"Uber has helped create about 800 \"virtual restaurants\" in the U.S. — eateries that only exist online. Uber says its delivery service helps restaurants grow, but some in the industry see downsides.","status":"publish","parent":0,"modified":1540410640,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":816},"headData":{"title":"Uber's Online-Only Restaurants: The Future, Or The End Of Dining Out? | KQED","description":"Uber has helped create about 800 "virtual restaurants" in the U.S. — eateries that only exist online. Uber says its delivery service helps restaurants grow, but some in the industry see downsides.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Uber's Online-Only Restaurants: The Future, Or The End Of Dining Out?","datePublished":"2018-10-24T19:50:40.000Z","dateModified":"2018-10-24T19:50:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"131039 https://ww2.kqed.org/bayareabites/?p=131039","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/10/24/ubers-online-only-restaurants-the-future-or-the-end-of-dining-out/","disqusTitle":"Uber's Online-Only Restaurants: The Future, Or The End Of Dining Out?","nprImageCredit":"Jasmine Garsd","nprByline":"Jasmine Garsd, Morning Edition","nprImageAgency":"NPR","nprStoryId":"658436657","nprApiLink":"http://api.npr.org/query?id=658436657&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/10/23/658436657/ubers-online-only-restaurants-the-future-or-the-end-of-dining-out?ft=nprml&f=658436657","nprRetrievedStory":"1","nprPubDate":"Tue, 23 Oct 2018 09:43:00 -0400","nprStoryDate":"Tue, 23 Oct 2018 05:00:00 -0400","nprLastModifiedDate":"Tue, 23 Oct 2018 06:00:39 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/10/20181023_me_ubers_online-only_restaurants_the_future_or_the_end_of_dining_out.mp3?orgId=1&topicId=1019&d=231&p=3&story=658436657&ft=nprml&f=658436657","nprAudioM3u":"http://api.npr.org/m3u/1659745084-009b02.m3u?orgId=1&topicId=1019&d=231&p=3&story=658436657&ft=nprml&f=658436657","audioTrackLength":232,"path":"/bayareabites/131039/ubers-online-only-restaurants-the-future-or-the-end-of-dining-out","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/10/20181023_me_ubers_online-only_restaurants_the_future_or_the_end_of_dining_out.mp3?orgId=1&topicId=1019&d=231&p=3&story=658436657&ft=nprml&f=658436657","parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's a chilly autumn afternoon but inside a little Brooklyn bakery, it's hot. School just let out, and the store is filled with kids eyeing baked goodies. Their banter mixes with Caribbean music playing in the background.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lagranviabakery.com/\">La Gran Via Bakery\u003c/a> is an institution in this neighborhood. It's been around since 1978 — three generations of pastry chefs making cakes, cupcakes and traditional Latin American pastries.\u003c/p>\n\u003cp>Which is why, when co-owner Betsy Leyva was recently pitched the idea of creating a hamburger restaurant on the side, she balked.\u003c/p>\n\u003cp>\"I was like, are you crazy? What do you mean? What are you talking about?\" she says. Uber, the ride-sharing company, was suggesting she create a \"virtual restaurant\" — one that only exists online, and delivers through Uber Eats.\u003c/p>\n\u003cp>There are now about 800 such virtual restaurants in the U.S., often created when enough customers look through the Uber Eats app for a certain type of food in their area that they can't find.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When we see people searching for something but not finding it, that signals to us that there's an opportunity and there's unmet demand,\" says Elyse Propis, who leads Uber Eats' virtual restaurant initiative across North America.\u003c/p>\n\u003cp>So the company approaches an eatery and suggests creating a virtual side restaurant, with those dishes people are craving but can't get.\u003c/p>\n\u003cp>Uber says doing this helps restaurants grow their business and cater better to customers. But there are mixed feelings in the industry about whether these virtual restaurants are a good thing. While they can boost business, Uber takes a cut of their profits. Plus, delivery fees raise the cost for customers.\u003c/p>\n\u003cp>Leyva, has nothing but praise for Uber Eats. In the end it was her brother, the bakery's co-owner, who convinced her to give it a try. And that's how, the online restaurant \u003ca href=\"https://www.ubereats.com/en-US/new-york/food-delivery/brooklyn-burger-house/Fo-jbwLBT-a6QRNaxe_eiw/\">Brooklyn Burger House\u003c/a> was born.\u003c/p>\n\u003cp>It has a mouthwatering online menu, but in real life there's not much to it: just a grill, inconspicuously tucked in a corner behind the pastry counter, where meat and cheesesteaks sizzle.\u003c/p>\n\u003cp>Leyva says that on Brooklyn Burger's opening week, she thought she'd go crazy. The demand was so high, she was constantly running out of ingredients. It hasn't died down — she had to hire additional staff.\u003c/p>\n\u003cp>The restaurant might be virtual, but the profits are very real: \"We've increased our sales by about 30 percent. So it's very exciting,\" Leyva says.\u003c/p>\n\u003cp>Daniela Galarza, a senior editor of \u003ca href=\"https://www.eater.com/\">Eater Magazine\u003c/a>, says that as millennials get older, they're turning to time-saving services like Uber Eats.\u003c/p>\n\u003cp>\"They're starting to have children. They need things that are convenient, that are easy for them. And dining out isn't always easy with young children,\" she says.\u003c/p>\n\u003cp>Enter an array of ordering platforms like Seamless and Grubhub. Galarza explains that in the restaurant business, delivery has always been a headache.\u003c/p>\n\u003cp>\"They have to pay somebody, they have to figure out if they need to insure them,\" she says. \"They have to figure out the delivery distance. Do they need to provide them with a vehicle, a car, a bike, whatever it may be? Whereas Uber, it's already built into that platform.\"\u003c/p>\n\u003cp>Not everyone sees Uber Eats and the virtual restaurant as a natural solution.\u003c/p>\n\u003cp>One Texas restaurant owner is particularly passionate about his disdain for the company's entry into the restaurant business.\u003c/p>\n\u003cp>\"You know, I haven't had the stones to say, 'All right, cut them off.' Although many, many people would love to just tell Uber to go, you know, jump off a bridge,\" says \u003ca href=\"https://www.dmagazine.com/publications/d-magazine/2011/february/why-jay-jerrier-makes-the-best-pizza-in-dallas/\">Jay Jerrier\u003c/a>, owner of the \u003ca href=\"http://www.canerosso.com/\">Cane Rosso\u003c/a> wood-fired pizzerias in Texas.\u003c/p>\n\u003cp>Jerrier says restaurant profits can be as skinny as the thin crusts he specializes in. And Uber Eats is taking a big slice of the earnings.\u003c/p>\n\u003cp>\"They charge us between 30 and 35 percent of whatever the bill is,\" Jerrier says. \"And then the customer pays anywhere from two bucks to six bucks for the delivery. Plus a service fee. Plus credit card fees. So, you know, it's nuts.\"\u003c/p>\n\u003cp>Uber Eats wouldn't discuss the specifics of how much it charges restaurants. Jerrier says that for all the promises of expanding a customer base, delivery is never as profitable as someone dining in and ordering a glass of wine and dessert.\u003c/p>\n\u003cp>But it's not just about the money. Jerrier, like so many in this business, loves being part of the dining experience.\u003c/p>\n\u003cp>\"You know when I was growing up, I loved Thursday, Friday, Saturday, because I knew there was a chance — just a chance — that we maybe go out to the neighborhood restaurant,\" he recalls wistfully.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And he wonders: Are we losing that? \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Uber%27s+Online-Only+Restaurants%3A+The+Future%2C+Or+The+End+Of+Dining+Out%3F&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131039/ubers-online-only-restaurants-the-future-or-the-end-of-dining-out","authors":["byline_bayareabites_131039"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_10916","bayareabites_1927","bayareabites_358"],"featImg":"bayareabites_131040","label":"bayareabites"},"bayareabites_124323":{"type":"posts","id":"bayareabites_124323","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124323","score":null,"sort":[1515506459000]},"guestAuthors":[],"slug":"a-guide-to-local-meal-kits-and-csas-to-jump-start-your-healthy-eating","title":"A Guide to Local Meal Kits and CSAs to Jump-Start Your Healthy Eating","publishDate":1515506459,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>This article was originally published on Jan. 9, 2018. It was updated Jan. 5, 2020.\u003c/em>\u003c/p>\n\u003cp>There's a chance you made a New Year's resolution to eat healthier in 2018. You wanted to stick to a well-rounded diet, eat fresh vegetables, or make your own meals on weeknights. But now you're starting to struggle and wonder how you'll keep it up?\u003c/p>\n\u003cp>While food boxes, delivery programs, and meal kits certainly have \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/15/dinner-by-the-numbers-how-do-meal-kits-stack-up/\" target=\"_blank\" rel=\"noopener noreferrer\">their problems\u003c/a>, including some packaging and \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/04/21/are-meal-kits-and-delivery-services-good-or-bad-for-the-environment/\" target=\"_blank\" rel=\"noopener noreferrer\">environmental challenges\u003c/a>, the local Bay Area and health-conscious companies that offer these services can be a useful option to keep you on track. Meal kits have become a booming business, with boxes arriving at your doorstep full of ingredients and directions all pre-packaged for your evening cooking. Even \u003ca href=\"https://shophomemade.com/mealkits/\" target=\"_blank\" rel=\"noopener noreferrer\">Ayesha Curry\u003c/a> is getting in on the meal kit business. And Michelin-starred \u003ca href=\"https://www.chefd.com/collections/dominique-crenn\" target=\"_blank\" rel=\"noopener noreferrer\">Dominique Crenn partnered with the national company Chef'd to offer her meals in prepared kits\u003c/a>. \u003cem>[Ed note: Chef'd has since gone out of business.]\u003c/em>\u003c/p>\n\u003cp>There are kits for you to cook and pre-made meals for you to simply heat, like \u003ca href=\"https://www.gomethodology.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Methodology\u003c/a>. There are local grocery providers who are getting into the meal business and meal providers getting into the restaurant business. Many of them even have options that stick to strict popular diets, if that's your thing.\u003c/p>\n\u003cp>While a lot of these programs are relatively new, CSAs (community-support agriculture) have actually been around for decades. The premise is that you get boxes of produce from your local farms delivered weekly or semi-weekly or even monthly. In exchange, you join and pre-pay for a membership, which helps the farm with orders and cash flow. Often the best way to find a CSA is just to talk to the farmers at your local farmers market. There are some larger providers, however, if you're not sure where to start, like organic \u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Fully Belly Farm\u003c/a> and \u003ca href=\"http://www.tarafirmafarms.com/ourcsa/\" target=\"_blank\" rel=\"noopener noreferrer\">Tara Firma Farms\u003c/a>. We also outline some other options below for getting fresh food at your door.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Try these local meal kit companies, fresh farm Bay Area delivery options, and healthy prepared meals. Maybe one of them will keep you on on track in the new year.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.goodeggs.com\" target=\"_blank\" rel=\"noopener noreferrer\">Good Eggs\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Before it struggled and had to lay off employees in 2015, Good Eggs had long been the online spot for local farmers market items. You could have fresh bread and fresh strawberries delivered (in season) to your door. Now with a revamped business plan, Good Eggs also launched a meal kit service that brings you ingredients and recipe instructions for you to make your own farm-sourced meals. Ingredients come in less packaging than the standard meal kit, and are delivered with your regular Good Eggs' grocery order if you have one. The company says 85 percent of the food comes from local farms and the recipes rely on items they already stock, meaning the produce is fairly fresh. Three meals for the week, with three servings each, costs $75/week. There are vegetarian options.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://sunbasket.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sun Basket\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Of the major national meal kit companies, Sun Basket is the most Bay Area-based. Executive chef Justine Kelly came from the famous \u003ca href=\"http://www.slanteddoor.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Slanted Door\u003c/a> restaurant. Much of the Sun Basket food is also sourced from \u003ca href=\"https://sunbasket.com/farms\" target=\"_blank\" rel=\"noopener noreferrer\">farms\u003c/a> in California or on the West Coast, and is predominantly organic and farmed with sustainable practices -- including seafood that conforms to the Monterey Bay Aquarium Watch List. A three-meal kit, with two servings per meal, cost approximately $72/week. Sun Basket also has a number of dietary options for your weekly meal plan: vegetarian, vegan, gluten-free, pescatarian, the Mediterranean diet, Paleo, or their healthy \"lean & clean\" choice.\u003c/p>\n\u003cfigure id=\"attachment_124332\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg\">\u003cimg class=\"size-full wp-image-124332\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-520x347.jpg 520w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Purple Carrot offers vegan meal kits. \u003ccite>(Courtesy of Purple Carrot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.purplecarrot.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Purple Carrot\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Purple Carrot is the vegan version of your standard boxed meal kit. Other than the fact that all the recipes are plant-based, it's a fairly straight-forward meal kit service. Not strictly a Bay Area-based company, Purple Carrot was actually started on the East Coast and then expanded to the West Coast after \u003cem>New York Times\u003c/em> food critic Mark Bittman joined the company. (He later left.) The vegan recipes are unique and sometimes time-intensive: eggplant falafel wraps. Purple Carrot also, perhaps oddly, has partnered with Tom Brady's TB12 Sports to offer \"high-performance\" meals. A plan with three meals each week, for two people, costs $72/week.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.thistle.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Thistle\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>If you want to cook your own meals, Thistle isn't necessarily the system for you. These meals are pre-made and arrive in clear plastic containers in an insulated bag. These are healthy bowls, salads, soups, and parfaits. A tofu scramble or winter muesli might not be exciting for dinner, but are great for a mid-day meal or snack at the office. The meals are generally gluten-free and dairy-free, and you can build up your meal choices based on what kind of protein you want. The focus, though, is generally on healthy fats and foods low in sugar or sodium. Started in San Francisco as a pressed juice pop-up, Thistle also allows you to add a juice to your meals for an extra $6. For three meals per week, you'll pay $12/meal for vegan meals and $16/meal for meat options.\u003c/p>\n\u003cfigure id=\"attachment_122224\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1397-new.jpg\">\u003cimg class=\"size-large wp-image-122224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1397-new-1020x680.jpg\" alt=\"Kitava Street Tacos with troll-caught wild salmon\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava's Street Tacos with troll-caught wild salmon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.kitava.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kitava\u003c/a> (formerly Mealmade)\u003c/strong>\u003c/p>\n\u003cp>If you're following a strict diet, then Kitava can be a life-saver. Originally called Mealmade and started as a delivery meal service in 2015, the healthy food company opened a brick-and-mortar restaurant called Kitava this past year, which \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/11/03/the-missions-new-kitava-kitchen-hopes-to-become-the-go-to-place-for-healthy-eating-catering-to-special-diets/\" target=\"_blank\" rel=\"noopener noreferrer\">we reviewed this past November\u003c/a>. The restaurant now serves up meals that meet a variety of diets -- including Paleo and the strict Whole30 program. Meanwhile, the delivery program continues to bring those meals to people's homes. It's not exactly a meal kit, but rather a normal delivery service. Order dishes of plantain bowls, sweet potato mash, or zucchini noodles online. Meals cost $11-$16.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://lukeslocal.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Luke's Local\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Started in 2010, Luke's Local has always been a small, local food delivery company, with a focus on sourcing high-quality meat, fish, produce, and dairy. But in the last couple years, Luke's has expanded to offer meals, chef's snacks (which change weekly), and boxed lunches -- all made in-house by the company's own chefs and butchers. With next-day delivery expanded around much of the Bay Area, Luke's probably delivers to your home Monday-Friday or you can find a pick-up location. There's also a catering arm and a store in Cole Valley that opened in late 2016. The Luke's Local meal bundle plan comes with two each of a meat meal, fish meal, veggie meal, and side salad for $75. Or you can opt for individual meals and sides, or any combination of groceries. A box includes all the meals, produce, meat, and items you've chosen for the week.\u003cem> [Ed note: Luke's Local now offers same day delivery in San Francisco, but has stopped delivery to the East and South Bay.]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.threestonehearth.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Three Stone Hearth\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Inspired by the CSA modal, Three Stone Hearth calls itself a \"community supported kitchen.\" That means there's a Three Stone Hearth store in Berkeley where you can pick-up orders from local producers at set times: fishery day or hot broth bar day. The worker-owned co-op also has individual or group deliveries for a fee. Almost everything is packaged in mason glass jars, which are then returned and recycled. Along with individual items, there are also weekly menus. Right now, for the winter, Three Stone is making hearty soups, beef stroganoff, quinoa salad, and baked spaghetti squash pie. Those meals are about $16-22, depending on serving size, and require a deposit on the glass jars.\u003c/p>\n\u003cfigure id=\"attachment_124333\" class=\"wp-caption aligncenter\" style=\"max-width: 491px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg\">\u003cimg class=\"size-full wp-image-124333\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg\" alt=\"\" width=\"491\" height=\"474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg 491w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-160x154.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-240x232.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-375x362.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-32x32.jpg 32w\" sizes=\"(max-width: 491px) 100vw, 491px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A CSA box from Eat With the Seasons \u003ccite>(Courtesy of Eat With the Seasons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatwiththeseasons.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Eat With the Seasons\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you simply want to participate in a CSA and get fresh, organic groceries delivered regularly, then Eat With the Seasons from Farmhouse Foods is an efficient option. Farmhouse Foods started as a single farm in Hollister, with their own CSA back in 2002, but has since expanded to create the Eat With the Seasons program, which partners with other local farms. The items offered vary based on production, demand, and season. Choose a pick-up or delivery option and what size you want for your membership, then choose any add-on options like salads or eggs or even granola, breads, and meats. There are also on-demand choices for a single delivery or pick-up if you don't want a subscription plan. Boxes are then delivered weekly in most of the Bay Area counties. A medium-sized box is $40/week. Or you can visit the cafe in Hollister.\u003c/p>\n\n","blocks":[],"excerpt":"CSAs and meal kits can be a good way to get healthy food delivered to your door. Try these local options.","status":"publish","parent":0,"modified":1578161735,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1493},"headData":{"title":"A Guide to Local Meal Kits and CSAs to Jump-Start Your Healthy Eating | KQED","description":"CSAs and meal kits can be a good way to get healthy food delivered to your door. Try these local options.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Guide to Local Meal Kits and CSAs to Jump-Start Your Healthy Eating","datePublished":"2018-01-09T14:00:59.000Z","dateModified":"2020-01-04T18:15:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124323 https://ww2.kqed.org/bayareabites/?p=124323","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/09/a-guide-to-local-meal-kits-and-csas-to-jump-start-your-healthy-eating/","disqusTitle":"A Guide to Local Meal Kits and CSAs to Jump-Start Your Healthy Eating","path":"/bayareabites/124323/a-guide-to-local-meal-kits-and-csas-to-jump-start-your-healthy-eating","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This article was originally published on Jan. 9, 2018. It was updated Jan. 5, 2020.\u003c/em>\u003c/p>\n\u003cp>There's a chance you made a New Year's resolution to eat healthier in 2018. You wanted to stick to a well-rounded diet, eat fresh vegetables, or make your own meals on weeknights. But now you're starting to struggle and wonder how you'll keep it up?\u003c/p>\n\u003cp>While food boxes, delivery programs, and meal kits certainly have \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/15/dinner-by-the-numbers-how-do-meal-kits-stack-up/\" target=\"_blank\" rel=\"noopener noreferrer\">their problems\u003c/a>, including some packaging and \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/04/21/are-meal-kits-and-delivery-services-good-or-bad-for-the-environment/\" target=\"_blank\" rel=\"noopener noreferrer\">environmental challenges\u003c/a>, the local Bay Area and health-conscious companies that offer these services can be a useful option to keep you on track. Meal kits have become a booming business, with boxes arriving at your doorstep full of ingredients and directions all pre-packaged for your evening cooking. Even \u003ca href=\"https://shophomemade.com/mealkits/\" target=\"_blank\" rel=\"noopener noreferrer\">Ayesha Curry\u003c/a> is getting in on the meal kit business. And Michelin-starred \u003ca href=\"https://www.chefd.com/collections/dominique-crenn\" target=\"_blank\" rel=\"noopener noreferrer\">Dominique Crenn partnered with the national company Chef'd to offer her meals in prepared kits\u003c/a>. \u003cem>[Ed note: Chef'd has since gone out of business.]\u003c/em>\u003c/p>\n\u003cp>There are kits for you to cook and pre-made meals for you to simply heat, like \u003ca href=\"https://www.gomethodology.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Methodology\u003c/a>. There are local grocery providers who are getting into the meal business and meal providers getting into the restaurant business. Many of them even have options that stick to strict popular diets, if that's your thing.\u003c/p>\n\u003cp>While a lot of these programs are relatively new, CSAs (community-support agriculture) have actually been around for decades. The premise is that you get boxes of produce from your local farms delivered weekly or semi-weekly or even monthly. In exchange, you join and pre-pay for a membership, which helps the farm with orders and cash flow. Often the best way to find a CSA is just to talk to the farmers at your local farmers market. There are some larger providers, however, if you're not sure where to start, like organic \u003ca href=\"http://fullbellyfarm.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Fully Belly Farm\u003c/a> and \u003ca href=\"http://www.tarafirmafarms.com/ourcsa/\" target=\"_blank\" rel=\"noopener noreferrer\">Tara Firma Farms\u003c/a>. We also outline some other options below for getting fresh food at your door.\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>Try these local meal kit companies, fresh farm Bay Area delivery options, and healthy prepared meals. Maybe one of them will keep you on on track in the new year.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.goodeggs.com\" target=\"_blank\" rel=\"noopener noreferrer\">Good Eggs\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Before it struggled and had to lay off employees in 2015, Good Eggs had long been the online spot for local farmers market items. You could have fresh bread and fresh strawberries delivered (in season) to your door. Now with a revamped business plan, Good Eggs also launched a meal kit service that brings you ingredients and recipe instructions for you to make your own farm-sourced meals. Ingredients come in less packaging than the standard meal kit, and are delivered with your regular Good Eggs' grocery order if you have one. The company says 85 percent of the food comes from local farms and the recipes rely on items they already stock, meaning the produce is fairly fresh. Three meals for the week, with three servings each, costs $75/week. There are vegetarian options.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://sunbasket.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sun Basket\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Of the major national meal kit companies, Sun Basket is the most Bay Area-based. Executive chef Justine Kelly came from the famous \u003ca href=\"http://www.slanteddoor.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Slanted Door\u003c/a> restaurant. Much of the Sun Basket food is also sourced from \u003ca href=\"https://sunbasket.com/farms\" target=\"_blank\" rel=\"noopener noreferrer\">farms\u003c/a> in California or on the West Coast, and is predominantly organic and farmed with sustainable practices -- including seafood that conforms to the Monterey Bay Aquarium Watch List. A three-meal kit, with two servings per meal, cost approximately $72/week. Sun Basket also has a number of dietary options for your weekly meal plan: vegetarian, vegan, gluten-free, pescatarian, the Mediterranean diet, Paleo, or their healthy \"lean & clean\" choice.\u003c/p>\n\u003cfigure id=\"attachment_124332\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg\">\u003cimg class=\"size-full wp-image-124332\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg\" alt=\"\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/22538561_2027574417478169_935140871107511888_o-520x347.jpg 520w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Purple Carrot offers vegan meal kits. \u003ccite>(Courtesy of Purple Carrot)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.purplecarrot.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Purple Carrot\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Purple Carrot is the vegan version of your standard boxed meal kit. Other than the fact that all the recipes are plant-based, it's a fairly straight-forward meal kit service. Not strictly a Bay Area-based company, Purple Carrot was actually started on the East Coast and then expanded to the West Coast after \u003cem>New York Times\u003c/em> food critic Mark Bittman joined the company. (He later left.) The vegan recipes are unique and sometimes time-intensive: eggplant falafel wraps. Purple Carrot also, perhaps oddly, has partnered with Tom Brady's TB12 Sports to offer \"high-performance\" meals. A plan with three meals each week, for two people, costs $72/week.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.thistle.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Thistle\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>If you want to cook your own meals, Thistle isn't necessarily the system for you. These meals are pre-made and arrive in clear plastic containers in an insulated bag. These are healthy bowls, salads, soups, and parfaits. A tofu scramble or winter muesli might not be exciting for dinner, but are great for a mid-day meal or snack at the office. The meals are generally gluten-free and dairy-free, and you can build up your meal choices based on what kind of protein you want. The focus, though, is generally on healthy fats and foods low in sugar or sodium. Started in San Francisco as a pressed juice pop-up, Thistle also allows you to add a juice to your meals for an extra $6. For three meals per week, you'll pay $12/meal for vegan meals and $16/meal for meat options.\u003c/p>\n\u003cfigure id=\"attachment_122224\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1397-new.jpg\">\u003cimg class=\"size-large wp-image-122224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1397-new-1020x680.jpg\" alt=\"Kitava Street Tacos with troll-caught wild salmon\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1397-new-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava's Street Tacos with troll-caught wild salmon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.kitava.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kitava\u003c/a> (formerly Mealmade)\u003c/strong>\u003c/p>\n\u003cp>If you're following a strict diet, then Kitava can be a life-saver. Originally called Mealmade and started as a delivery meal service in 2015, the healthy food company opened a brick-and-mortar restaurant called Kitava this past year, which \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/11/03/the-missions-new-kitava-kitchen-hopes-to-become-the-go-to-place-for-healthy-eating-catering-to-special-diets/\" target=\"_blank\" rel=\"noopener noreferrer\">we reviewed this past November\u003c/a>. The restaurant now serves up meals that meet a variety of diets -- including Paleo and the strict Whole30 program. Meanwhile, the delivery program continues to bring those meals to people's homes. It's not exactly a meal kit, but rather a normal delivery service. Order dishes of plantain bowls, sweet potato mash, or zucchini noodles online. Meals cost $11-$16.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://lukeslocal.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Luke's Local\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Started in 2010, Luke's Local has always been a small, local food delivery company, with a focus on sourcing high-quality meat, fish, produce, and dairy. But in the last couple years, Luke's has expanded to offer meals, chef's snacks (which change weekly), and boxed lunches -- all made in-house by the company's own chefs and butchers. With next-day delivery expanded around much of the Bay Area, Luke's probably delivers to your home Monday-Friday or you can find a pick-up location. There's also a catering arm and a store in Cole Valley that opened in late 2016. The Luke's Local meal bundle plan comes with two each of a meat meal, fish meal, veggie meal, and side salad for $75. Or you can opt for individual meals and sides, or any combination of groceries. A box includes all the meals, produce, meat, and items you've chosen for the week.\u003cem> [Ed note: Luke's Local now offers same day delivery in San Francisco, but has stopped delivery to the East and South Bay.]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.threestonehearth.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Three Stone Hearth\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Inspired by the CSA modal, Three Stone Hearth calls itself a \"community supported kitchen.\" That means there's a Three Stone Hearth store in Berkeley where you can pick-up orders from local producers at set times: fishery day or hot broth bar day. The worker-owned co-op also has individual or group deliveries for a fee. Almost everything is packaged in mason glass jars, which are then returned and recycled. Along with individual items, there are also weekly menus. Right now, for the winter, Three Stone is making hearty soups, beef stroganoff, quinoa salad, and baked spaghetti squash pie. Those meals are about $16-22, depending on serving size, and require a deposit on the glass jars.\u003c/p>\n\u003cfigure id=\"attachment_124333\" class=\"wp-caption aligncenter\" style=\"max-width: 491px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg\">\u003cimg class=\"size-full wp-image-124333\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg\" alt=\"\" width=\"491\" height=\"474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n.jpg 491w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-160x154.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-240x232.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-375x362.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/249180_117381895013263_4556686_n-32x32.jpg 32w\" sizes=\"(max-width: 491px) 100vw, 491px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A CSA box from Eat With the Seasons \u003ccite>(Courtesy of Eat With the Seasons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatwiththeseasons.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Eat With the Seasons\u003c/a>\u003c/strong>\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>If you simply want to participate in a CSA and get fresh, organic groceries delivered regularly, then Eat With the Seasons from Farmhouse Foods is an efficient option. Farmhouse Foods started as a single farm in Hollister, with their own CSA back in 2002, but has since expanded to create the Eat With the Seasons program, which partners with other local farms. The items offered vary based on production, demand, and season. Choose a pick-up or delivery option and what size you want for your membership, then choose any add-on options like salads or eggs or even granola, breads, and meats. There are also on-demand choices for a single delivery or pick-up if you don't want a subscription plan. Boxes are then delivered weekly in most of the Bay Area counties. A medium-sized box is $40/week. Or you can visit the cafe in Hollister.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124323/a-guide-to-local-meal-kits-and-csas-to-jump-start-your-healthy-eating","authors":["1459"],"categories":["bayareabites_109","bayareabites_1874","bayareabites_4084","bayareabites_1245","bayareabites_1875","bayareabites_1927","bayareabites_1873"],"tags":["bayareabites_368","bayareabites_14381","bayareabites_11030"],"featImg":"bayareabites_116928","label":"bayareabites"},"bayareabites_95914":{"type":"posts","id":"bayareabites_95914","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95914","score":null,"sort":[1431183658000]},"guestAuthors":[],"slug":"japanese-craft-beer-comes-to-oakland-and-heres-what-you-should-try","title":"Japanese Craft Beer Comes to Oakland -- And Here’s What You Should Try","publishDate":1431183658,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It started with a blog. Before there was Umami Mart, the carefully curated Japanese housewares \u003ca href=\"http://umamimart.com/pages/visit\" target=\"_blank\">store in downtown Oakland\u003c/a>, there was Umami Mart \u003ca href=\"http://blog.umamimart.com/\" target=\"_blank\">the blog\u003c/a> -- a space for two old friends to talk about food while bored at their jobs at opposite ends of the world.\u003c/p>\n\u003cp>The friends, Yoko Kumano and Kayoko Akabori, who met as teens growing up in Cupertino, used the site to discuss their culinary discoveries after Kumano moved to Tokyo and Akabori moved to New York City. The blog covered snarking \u003ca href=\"http://blog.umamimart.com/2007/07/The-SnarkReport-Moldy-Morimoto/\" target=\"_blank\">on Morimoto\u003c/a>, eating tofu skin \u003ca href=\"http://blog.umamimart.com/2007/03/Yuba-County/\" target=\"_blank\">in Nikko,\u003c/a> and how to survive the rest of the week with just $26 left in the food budget. Eventually the blog grew to 10 writers, some of whom were curious about specialized Japanese barware tools. (America's recent cocktail revival \u003ca href=\"http://www.bonappetit.com/restaurants-travel/article/tokyo-cocktail-capital-of-the-world\" target=\"_blank\">spurred an interest \u003c/a>in Japanese cocktail culture). Kumano and Akabori decided to import a few items and opened an \u003ca href=\"http://umamimart.com/\" target=\"_blank\">online shop\u003c/a>.\u003c/p>\n\u003cp>When they both ended up back in the Bay Area in 2010, they seized upon a new program to move their online store into a brick-and-mortar shop. Small business incubator \u003ca href=\"http://www.popuphood.com/\" target=\"_blank\">Popuphood \u003c/a>was offering six months of free rent to a new independent retail store. They applied, moved into the space in 2012 and have remained in the same Old Oakland location ever since, selling a carefully curated collection of Japanese kitchen and home items ranging from delicate matcha whisks to wasabi graters.\u003c/p>\n\u003cfigure id=\"attachment_95920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95920 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/DSC_0351.jpg\" alt=\"The inside of Umami Mart.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Umami Mart. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kumano and Akabori had wanted to start carrying alcohol in the store for a while, a fitting companion to their collections of Japanese barware: elegant 24-karat gold \u003ca href=\"http://umamimart.com/collections/barware-barspoons-and-stirrers/products/gold-teardrop-barspoon\" target=\"_blank\">barspoons\u003c/a>, \u003ca href=\"http://umamimart.com/collections/barware/products/ice-tray-l-sphere\" target=\"_blank\">spherical ice trays\u003c/a> and cedar \u003ca href=\"http://umamimart.com/products/sake-sugi\" target=\"_blank\">sake cups\u003c/a>. And finally, after two years of wrangling with Oakland and wading through red tape, they were granted a license to sell beer and wine at the end of February. Now, the back wall of the store is filled with shelves of imported sake, wine and beer. Kumano, a certified sake expert, is happy to guide you through their large collection.\u003c/p>\n\u003cp>While sake fans can find a wide variety of options in the Bay Area, for many people this will be their first introduction to Japanese beer outside of the mild lagers found in sushi restaurants across the country. That’s because for years those beers -- Asahi, Kirin, Sapporo and Suntory -- were also virtually the only ones available in Japan. The country’s \u003ca href=\"http://en.wikipedia.org/wiki/Beer_in_Japan\" target=\"_blank\">tax law \u003c/a>required that brewers had to produce a staggering amount of beer -- more than half a million barrels a year -- to get a beer license, allowing a few major breweries to dominate the market. When the law was changed in 1994 (requiring just 500 barrels a year) a craft beer boom began, and the current 200-plus craft breweries in Japan have become an increasingly major presence in the Japanese beer world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I don’t want to generalize, but the Japanese, they tend to get super geeky about things,” Akabori said. “They’ve been taking these styles that are European, or Belgian, [that] have been made for hundreds of years, and they’re kind of perfecting it, or putting their own take on it.”\u003c/p>\n\u003cfigure id=\"attachment_95922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95922 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/DSC_0359.jpg\" alt=\"The store's new bottle system.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The store's new bottle system. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like the U.S., the Japanese craft beer scene includes lots of brewers playing with the traditional styles, leading to beers aged in shochu casks, brewed with rice or incorporating specialty ingredients like miso or daidai. Unlike the U.S. craft beer market, however, the taste tends toward lighter beers. Lagers still dominate even the craft market, and IPAs are rare. If IPAs do show up on a menu, they’re much milder than the hoppy kinds Californians adore.\u003c/p>\n\u003cp>There’s also a lingering German influence on the beer scene. After the tax law changed in 1994, many brewers learned to make beer \u003ca href=\"http://draftmag.com/japanese-craft-beer-history-future/\" target=\"_blank\">from Germans\u003c/a>, leading to a large number of kölsches and hefeweizens.\u003c/p>\n\u003cp>Currently, beer is the \u003ca href=\"https://books.google.com/books?id=sfvVAAAAQBAJ&lpg=PA36&ots=0ri4ap-2fA&dq=beer%20most%20consumed%20japan&pg=PA36#v=onepage&q=beer%20most%20consumed%20japan&f=false\" target=\"_blank\">most consumed type of alcohol\u003c/a> in Japan and plays a major role in the social lives of city dwellers. Colleagues will typically go out to drinks and everybody -- even the nondrinkers -- are expected to cheers with a draft lager.\u003c/p>\n\u003cp>“It was almost socialistic. I don’t drink that kind of lager, and I wasn’t used to that when I moved there,” Kumano said. “But everybody goes. The beginning kanpai -- the cheers -- is always that beer, the house draft beer.”\u003c/p>\n\u003cp>That tradition, coupled with the increasing number of young Japanese who don’t drink, has led brewers to develop tasty, complex, nonalcoholic beers for the abstinent, like the Kirin’s Free, which Umami Mart carries.\u003c/p>\n\u003cfigure id=\"attachment_95918\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95918 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/DSC_0313.jpg\" alt=\"Alcohol-free beers, like this Kirin beer, are popular in Japan.\" width=\"1920\" height=\"1431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-400x298.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-800x596.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-1440x1073.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-1180x879.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-960x716.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Alcohol-free beers, like this Kirin beer, are popular in Japan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Umami Mart currently offers 50 beers, but Kumano and Akabori are already hoping to acquire more -- a somewhat difficult task, given that they’ve exhausted the Japanese beer selection of most of their distributors. But customers have already started clamoring for a wider selection. The addition of beer and sake has brought them a new group of customers, some coming in asking for specific Japanese beers they remember from their travels, and some who are just craft beer obsessives looking for the latest interesting beer.\u003c/p>\n\u003cp>“People really seem to be into Japanese beer,” Akabori said. “Beer drinkers here are very geeky. The real aficionado types come in and they’re really into it. I hope that the demand with grow and hope more Japanese beer will start being imported.”\u003c/p>\n\u003cp>So … What should a newcomer to the world of Japanese beer drink? Kumano and Akabori rounded up a few of their favorites that run the gamut of their offerings, which I tasted with a group of friends (including professional coffee taster Jason Sarley):\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" ids=\"95929,95928,95927,95926,95925,95924,95923\"]\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Hitachino Nest Red Rice Ale:\u003c/strong> A cheerful, easy-to-drink beer with a mild toasted rice flavor. This beer is relatively easy to find compared to other Japanese craft beers, but Umami carries a wider selection of this popular brewery, including their IPA and espresso stout.\u003c/li>\n\u003cli>\u003cstrong>Ozeno Yukidoke IPA:\u003c/strong> Hoppy, crisp and familiar, with an initial bite that quickly softens and an almost woodsy richness.\u003c/li>\n\u003cli>\u003cstrong>Ginga Kogen Weizen:\u003c/strong> Vaguely skunky, definitely assertive, this wheat beer was a bracing shock after the lightness of the other beers. The name means “plateau of the galaxy” and it’s bright, sharp and very, very interesting.\u003c/li>\n\u003cli>\u003cstrong>Niigata Golden Kolsch:\u003c/strong> This is definitely not your traditional kölsch. It’s darker (a deep amber instead of yellow) with a deep savory richness and smoothness, and has notes of blueberry and molasses.\u003c/li>\n\u003cli>\u003cstrong>Yo-Ho Wednesday Cat:\u003c/strong> The packing of this beer raises a lot of questions: Why does the cat look so morose? Why is it “made for hump day?” A mild Belgian style wheat, it has the typical banana, citrus and spice combination familiar to anyone who's had a Blue Moon. Sweet, non-threatening and easy to drink even if it’s not a Wednesday. Its sweetness also makes it an ideal complement to salty foods.\u003c/li>\n\u003cli>\u003cstrong>Yo-Ho Yona Yona Ale:\u003c/strong> A lager from the country’s most popular craft brewery, this smooth, slightly fruity and sweet beer boasts notes of pear and honeysuckle.\u003c/li>\n\u003cli>\u003cstrong>Kinshachi Nagoya Red Miso Lager:\u003c/strong> Yes, you can taste the miso -- but only barely -- it's just enough to add an interesting salty note to this full-bodied, malty beer.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_95921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95921 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/DSC_0356.jpg\" alt=\"Ceramic ghosts protect the Wednesday Cat beer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ceramic ghosts protect the Wednesday Cat beer. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Downtown Oakland’s Umami Mart now offers the country’s largest selection of Japanese beer, from hefeweizen to miso lagers.\r\n","status":"publish","parent":0,"modified":1431375342,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1285},"headData":{"title":"Japanese Craft Beer Comes to Oakland -- And Here’s What You Should Try | KQED","description":"Downtown Oakland’s Umami Mart now offers the country’s largest selection of Japanese beer, from hefeweizen to miso lagers.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Japanese Craft Beer Comes to Oakland -- And Here’s What You Should Try","datePublished":"2015-05-09T15:00:58.000Z","dateModified":"2015-05-11T20:15:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"95914 http://ww2.kqed.org/bayareabites/?p=95914","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/09/japanese-craft-beer-comes-to-oakland-and-heres-what-you-should-try/","disqusTitle":"Japanese Craft Beer Comes to Oakland -- And Here’s What You Should Try","path":"/bayareabites/95914/japanese-craft-beer-comes-to-oakland-and-heres-what-you-should-try","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It started with a blog. Before there was Umami Mart, the carefully curated Japanese housewares \u003ca href=\"http://umamimart.com/pages/visit\" target=\"_blank\">store in downtown Oakland\u003c/a>, there was Umami Mart \u003ca href=\"http://blog.umamimart.com/\" target=\"_blank\">the blog\u003c/a> -- a space for two old friends to talk about food while bored at their jobs at opposite ends of the world.\u003c/p>\n\u003cp>The friends, Yoko Kumano and Kayoko Akabori, who met as teens growing up in Cupertino, used the site to discuss their culinary discoveries after Kumano moved to Tokyo and Akabori moved to New York City. The blog covered snarking \u003ca href=\"http://blog.umamimart.com/2007/07/The-SnarkReport-Moldy-Morimoto/\" target=\"_blank\">on Morimoto\u003c/a>, eating tofu skin \u003ca href=\"http://blog.umamimart.com/2007/03/Yuba-County/\" target=\"_blank\">in Nikko,\u003c/a> and how to survive the rest of the week with just $26 left in the food budget. Eventually the blog grew to 10 writers, some of whom were curious about specialized Japanese barware tools. (America's recent cocktail revival \u003ca href=\"http://www.bonappetit.com/restaurants-travel/article/tokyo-cocktail-capital-of-the-world\" target=\"_blank\">spurred an interest \u003c/a>in Japanese cocktail culture). Kumano and Akabori decided to import a few items and opened an \u003ca href=\"http://umamimart.com/\" target=\"_blank\">online shop\u003c/a>.\u003c/p>\n\u003cp>When they both ended up back in the Bay Area in 2010, they seized upon a new program to move their online store into a brick-and-mortar shop. Small business incubator \u003ca href=\"http://www.popuphood.com/\" target=\"_blank\">Popuphood \u003c/a>was offering six months of free rent to a new independent retail store. They applied, moved into the space in 2012 and have remained in the same Old Oakland location ever since, selling a carefully curated collection of Japanese kitchen and home items ranging from delicate matcha whisks to wasabi graters.\u003c/p>\n\u003cfigure id=\"attachment_95920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95920 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/DSC_0351.jpg\" alt=\"The inside of Umami Mart.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0351-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Umami Mart. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kumano and Akabori had wanted to start carrying alcohol in the store for a while, a fitting companion to their collections of Japanese barware: elegant 24-karat gold \u003ca href=\"http://umamimart.com/collections/barware-barspoons-and-stirrers/products/gold-teardrop-barspoon\" target=\"_blank\">barspoons\u003c/a>, \u003ca href=\"http://umamimart.com/collections/barware/products/ice-tray-l-sphere\" target=\"_blank\">spherical ice trays\u003c/a> and cedar \u003ca href=\"http://umamimart.com/products/sake-sugi\" target=\"_blank\">sake cups\u003c/a>. And finally, after two years of wrangling with Oakland and wading through red tape, they were granted a license to sell beer and wine at the end of February. Now, the back wall of the store is filled with shelves of imported sake, wine and beer. Kumano, a certified sake expert, is happy to guide you through their large collection.\u003c/p>\n\u003cp>While sake fans can find a wide variety of options in the Bay Area, for many people this will be their first introduction to Japanese beer outside of the mild lagers found in sushi restaurants across the country. That’s because for years those beers -- Asahi, Kirin, Sapporo and Suntory -- were also virtually the only ones available in Japan. The country’s \u003ca href=\"http://en.wikipedia.org/wiki/Beer_in_Japan\" target=\"_blank\">tax law \u003c/a>required that brewers had to produce a staggering amount of beer -- more than half a million barrels a year -- to get a beer license, allowing a few major breweries to dominate the market. When the law was changed in 1994 (requiring just 500 barrels a year) a craft beer boom began, and the current 200-plus craft breweries in Japan have become an increasingly major presence in the Japanese beer world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I don’t want to generalize, but the Japanese, they tend to get super geeky about things,” Akabori said. “They’ve been taking these styles that are European, or Belgian, [that] have been made for hundreds of years, and they’re kind of perfecting it, or putting their own take on it.”\u003c/p>\n\u003cfigure id=\"attachment_95922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95922 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/DSC_0359.jpg\" alt=\"The store's new bottle system.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0359-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The store's new bottle system. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like the U.S., the Japanese craft beer scene includes lots of brewers playing with the traditional styles, leading to beers aged in shochu casks, brewed with rice or incorporating specialty ingredients like miso or daidai. Unlike the U.S. craft beer market, however, the taste tends toward lighter beers. Lagers still dominate even the craft market, and IPAs are rare. If IPAs do show up on a menu, they’re much milder than the hoppy kinds Californians adore.\u003c/p>\n\u003cp>There’s also a lingering German influence on the beer scene. After the tax law changed in 1994, many brewers learned to make beer \u003ca href=\"http://draftmag.com/japanese-craft-beer-history-future/\" target=\"_blank\">from Germans\u003c/a>, leading to a large number of kölsches and hefeweizens.\u003c/p>\n\u003cp>Currently, beer is the \u003ca href=\"https://books.google.com/books?id=sfvVAAAAQBAJ&lpg=PA36&ots=0ri4ap-2fA&dq=beer%20most%20consumed%20japan&pg=PA36#v=onepage&q=beer%20most%20consumed%20japan&f=false\" target=\"_blank\">most consumed type of alcohol\u003c/a> in Japan and plays a major role in the social lives of city dwellers. Colleagues will typically go out to drinks and everybody -- even the nondrinkers -- are expected to cheers with a draft lager.\u003c/p>\n\u003cp>“It was almost socialistic. I don’t drink that kind of lager, and I wasn’t used to that when I moved there,” Kumano said. “But everybody goes. The beginning kanpai -- the cheers -- is always that beer, the house draft beer.”\u003c/p>\n\u003cp>That tradition, coupled with the increasing number of young Japanese who don’t drink, has led brewers to develop tasty, complex, nonalcoholic beers for the abstinent, like the Kirin’s Free, which Umami Mart carries.\u003c/p>\n\u003cfigure id=\"attachment_95918\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95918 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/DSC_0313.jpg\" alt=\"Alcohol-free beers, like this Kirin beer, are popular in Japan.\" width=\"1920\" height=\"1431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-400x298.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-800x596.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-1440x1073.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-1180x879.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0313-960x716.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Alcohol-free beers, like this Kirin beer, are popular in Japan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Umami Mart currently offers 50 beers, but Kumano and Akabori are already hoping to acquire more -- a somewhat difficult task, given that they’ve exhausted the Japanese beer selection of most of their distributors. But customers have already started clamoring for a wider selection. The addition of beer and sake has brought them a new group of customers, some coming in asking for specific Japanese beers they remember from their travels, and some who are just craft beer obsessives looking for the latest interesting beer.\u003c/p>\n\u003cp>“People really seem to be into Japanese beer,” Akabori said. “Beer drinkers here are very geeky. The real aficionado types come in and they’re really into it. I hope that the demand with grow and hope more Japanese beer will start being imported.”\u003c/p>\n\u003cp>So … What should a newcomer to the world of Japanese beer drink? Kumano and Akabori rounded up a few of their favorites that run the gamut of their offerings, which I tasted with a group of friends (including professional coffee taster Jason Sarley):\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>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","ids":"95929,95928,95927,95926,95925,95924,95923","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Hitachino Nest Red Rice Ale:\u003c/strong> A cheerful, easy-to-drink beer with a mild toasted rice flavor. This beer is relatively easy to find compared to other Japanese craft beers, but Umami carries a wider selection of this popular brewery, including their IPA and espresso stout.\u003c/li>\n\u003cli>\u003cstrong>Ozeno Yukidoke IPA:\u003c/strong> Hoppy, crisp and familiar, with an initial bite that quickly softens and an almost woodsy richness.\u003c/li>\n\u003cli>\u003cstrong>Ginga Kogen Weizen:\u003c/strong> Vaguely skunky, definitely assertive, this wheat beer was a bracing shock after the lightness of the other beers. The name means “plateau of the galaxy” and it’s bright, sharp and very, very interesting.\u003c/li>\n\u003cli>\u003cstrong>Niigata Golden Kolsch:\u003c/strong> This is definitely not your traditional kölsch. It’s darker (a deep amber instead of yellow) with a deep savory richness and smoothness, and has notes of blueberry and molasses.\u003c/li>\n\u003cli>\u003cstrong>Yo-Ho Wednesday Cat:\u003c/strong> The packing of this beer raises a lot of questions: Why does the cat look so morose? Why is it “made for hump day?” A mild Belgian style wheat, it has the typical banana, citrus and spice combination familiar to anyone who's had a Blue Moon. Sweet, non-threatening and easy to drink even if it’s not a Wednesday. Its sweetness also makes it an ideal complement to salty foods.\u003c/li>\n\u003cli>\u003cstrong>Yo-Ho Yona Yona Ale:\u003c/strong> A lager from the country’s most popular craft brewery, this smooth, slightly fruity and sweet beer boasts notes of pear and honeysuckle.\u003c/li>\n\u003cli>\u003cstrong>Kinshachi Nagoya Red Miso Lager:\u003c/strong> Yes, you can taste the miso -- but only barely -- it's just enough to add an interesting salty note to this full-bodied, malty beer.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_95921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95921 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/DSC_0356.jpg\" alt=\"Ceramic ghosts protect the Wednesday Cat beer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/DSC_0356-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ceramic ghosts protect the Wednesday Cat beer. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95914/japanese-craft-beer-comes-to-oakland-and-heres-what-you-should-try","authors":["5566"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_301","bayareabites_13306","bayareabites_8770","bayareabites_1875","bayareabites_366","bayareabites_1927"],"tags":["bayareabites_14432","bayareabites_10422","bayareabites_14433","bayareabites_14431","bayareabites_14434"],"featImg":"bayareabites_95915","label":"bayareabites"},"bayareabites_91940":{"type":"posts","id":"bayareabites_91940","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91940","score":null,"sort":[1421121706000]},"guestAuthors":[],"slug":"coolhunting-at-the-good-food-mercantile","title":"Coolhunting at the Good Food Mercantile in San Francisco","publishDate":1421121706,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_91984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\" alt=\"Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Photos by \u003c/em>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\"What if there could be a trade show where the good stuff is all there is?\"\u003c/strong>\u003c/p>\n\u003cp>That was \u003ca href=\"http://www.goodfoodawards.org\" target=\"_blank\">Good Food Awards'\u003c/a> founder Sarah Weiner's eureka moment last year, when she was brainstorming ways of bringing the 150 or so winners of the annual awards to retailers' attention. The Marketplace, a public taste-a-thon the Saturday after the awards, was great at bringing the public out to taste and compare, but the crowds of eager foodies were there to sample and schmooze, not to make deals and stock shelves. Buyers were already in town for the massive \u003ca href=\"https://www.specialtyfood.com/shows-events/winter-fancy-food-show/\" target=\"_blank\">Winter Fancy Food Show\u003c/a>, which typically began just a few days after the awards themselves. Why not create, in Weiner's words, an industry-only \"un-trade show\" that could focus solely on the conscientious, locally-focused, small-scale artisans that the Good Food Awards sought to reward? \u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.goodfoodawards.org/mercantile/\" target=\"_blank\">Good Food Mercantile\u003c/a>, this year's addition to the increasingly influential Good Food Awards. Open to all past and present winners, as well as members of the Good Food Guild, it offered many advantages for smaller producers and buyers alike, from a hangover-friendly noon start time to an easily navigated intimate space. For makers, the Mercantile was a chance to talk one-on-one with buyers from the taste-making stores whose salespeople would take the time to hand-sell items they believed in; for the buyers, they could fish where the fishing was good, discovering the personal stories behind three levels of up-and-coming brands. \u003c/p>\n\u003cp>And for this reporter, it was a great chance to see what's happening across the country, among makers who share sensibilities with many of the Bay Area's craftspeople while bringing their own regional flavor into the mix. We chatted, we sampled, we probably ate too much chocolate. Here, the producers whose creations you shouldn't miss:\u003c/p>\n\u003ch3>From the (greater) Bay Area:\u003c/h3>\n\u003cp>All of \u003ca href=\"http://www.framani.com/\" target=\"_blank\">Fra'Mani's\u003c/a> suave cured meats are catnip to charcuterie lovers. But don't overlook chef Paul Bertolli's elegant answer to deli-counter sliced turkey, a light-and-dark-meat \u003cem>Turkey Galantine\u003c/em> that would elevate any desk lunch from sad to super-special.\u003c/p>\n\u003cfigure id=\"attachment_91987\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\" alt=\"Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine\u003c/figcaption>\u003c/figure>\n\u003cp>No one does brunch for bros better than \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a>. Because every sausagefest deserves good sausage, skip the mimosas and instead, bring on the \u003cem>Cheddar Bratwurst, Bacon-Studded Hot Dogs\u003c/em> and \u003cem>spicy Mexican Chorizo. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_91988\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\" alt=\"4505 Meats at Good Food Mercantile. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91988\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">4505 Meats at Good Food Mercantile\u003c/figcaption>\u003c/figure>\n\u003cp>Now on our Valentine's Day list: snow-cool \u003cem>Mint Chocolate Almonds\u003c/em> from \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a>, dipped in dark and white chocolate flavored with refreshing (but non-toothpaste-y) Black Mitcham peppermint oil from England's \u003ca href=\"http://www.summerdownmint.com/summerdown-farm/\">Summerdown Farm\u003c/a>. If Lady Mary Crawley ever ate candy, this is the candy--pale, powdered, mentholated and rich--she would eat. \u003c/p>\n\u003cfigure id=\"attachment_91990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\" alt=\"Mint Chocolate Almonds from Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Chocolate Almonds from Charles Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of Downtown Abbey, nothing goes finer with the trials of Lady Mary's love life (or Edith's wandering love child) than a ruby-red glass of real \u003cem>Sloe Gin,\u003c/em> the latest release from Sebastopol's \u003ca href=\"http://www.spiritworksdistillery.com/\" target=\"_blank\">Spirit Works Distillery\u003c/a>. Almost impossible to find in the U.S., sloe gin made by infusing gin with the bitter, plumlike fruits of the blackthorn bush to make a gorgeously scarlet, deeply warming drink that's fruity without being sweet. Really want to polish the apple? Look for the special \u003cem>Barrel Reserve Sloe Gin\u003c/em>, which boasts an extra layer of complexity gained by aging the gin in new French oak barrels for three months. \u003c/p>\n\u003cfigure id=\"attachment_91993\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\" alt=\"Spirit Works Distillery's Barrel Reserve Sloe Gin. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spirit Works Distillery's Barrel Reserve Sloe Gin\u003c/figcaption>\u003c/figure>\n\u003cp>If you like Indian lime pickle, you should love, love, love \u003ca href=\"http://www.myakkas.com\" target=\"_blank\">Akka's Handcrafted Food's\u003c/a> \u003cem>Meyer Lemon Tangy Relish\u003c/em>, a beautifully balanced, appetite-piquing condiment that's just sweet, salty, and yes, tangy enough to wake up every bite of whatever you dollop it on. It's based on a recipe that founder Lawrence Dass got from his eldest sister (\"akka\" means \"eldest sister\" in \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_language\" target=\"_blank\">Tamil\u003c/a>), who created her own version of a traditional Indian citrus pickle using the Meyer lemons from Dass's backyard in Fremont. \u003c/p>\n\u003cfigure id=\"attachment_91992\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\" alt=\"Akka's Meyer Lemon Tangy Relish. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Akka's Meyer Lemon Tangy Relish\u003c/figcaption>\u003c/figure>\n\u003ch3>And now for the rest of the country:\u003c/h3>\n\u003cp>Let's start with a spoonful (or three) of \u003cem>Chai-Spice Nut Butter,\u003c/em> from \u003ca href=\"http://www.bigspoonroasters.com\" target=\"_blank\">Big Spoon Roasters\u003c/a> in Durham, North Carolina. Seriously, Berkeley, why did you not think of this first? Were you too stoned? Or not stoned enough? Mark Overbay, Big Spoon's earnest founder got the idea for his anti-Skippy spreads as a Peace Corps volunteer in rural Zimbabwe, where the annual peanut harvest was a major event. Starting with a classic natural peanut butter seasoned lightly with salt and honey, Big Spoon Roasters now makes a dozen nut-butter variations from Espresso Almond Butter (almonds and peanuts with Counter Culture espresso beans) to Southern all-stars like Peanut-Pecan Butter and Peanut Sorghum Butter. But for Bay Area tastes, there's no beating the Chai Spice, a crunchy almond-and-peanut blend sweetened with wildflower honey and spiked with cardamom, cloves, ginger, cinnamon, vanilla, and black pepper. \u003c/p>\n\u003cfigure id=\"attachment_91998\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\" alt=\"Big Spoon Roasters - Highlight: Chai-Spice Nut Butter. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Spoon Roasters - Highlight: Chai-Spice Nut Butter\u003c/figcaption>\u003c/figure>\n\u003cp>Black currant seems to be the fruit flavor of the moment (bye, pomegranate!), so let's celebrate with \u003ca href=\"http://www.blackdinahchocolatiers.com\" target=\"_blank\">Black Dinah Chocolatiers'\u003c/a> \u003cem>Cassis de Resistance,\u003c/em> dark Venezuelan chocolate filled with black currant-infused ganache. In talking with confectioner Kate Shaffer, we discovered that she had sunny memories of her years in Santa Cruz, studying literature and waiting tables, before love sent her to the tiny Isle au Haut (year-round population: 40) off the coast of Maine, first as the chef of a country inn, then to launch her own line of chocolates. After the inn shut down, employment opportunities on the tiny island were limited. Said Kate, \"I didn't want to clean fish and I didn't want to clean houses,\" so she took her professional kitchen skills and launched Black Dinah Chocolatiers. Not surprisingly, most of her sales are online; look for \u003cem>Cassis de Resistance\u003c/em> as part of her Farm Market box, a \"taste of Maine\" selection of chocolates flavored with rhubarb, cranberry, pumpkin, blueberry, and maple. \u003c/p>\n\u003cfigure id=\"attachment_92002\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\" alt=\"Black Dinah Chocolatiers - highlight Cassis de Resistance. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolatiers - highlight Cassis de Resistance\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\" alt=\"Black Dinah Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>Robyn Dochterman and Deidre Pope of \u003ca href=\"http://www.stcroixchocolateco.com/\" target=\"_blank\">St Croix Chocolate\u003c/a> Company in Minnesota were in no hurry to get back to their single-digit winter weather. Sure, our January sunshine was a draw, but the pair also loves to visit because San Francisco is the home of their favorite bean-to-bar, fair-trade, organic chocolate, \u003ca href=\"http://www.tcho.com/\" target=\"_blank\">TCHO\u003c/a>, which they use as the base for their \u003ca href=\"https://www.kickstarter.com/projects/stcroix/design-an-organic-sustainable-and-luscious-chocola\" target=\"_blank\">Special-Edition Chocolate Bars\u003c/a> molded from artist-made bas-relief tiles of wrens and blackbirds. Dochterman and Pope were also celebrating the triumph of their chocolate-dipped, Good Food Award-winning \u003cem>Peanut Butter and Wild Grape Jelly\u003c/em> squares, featuring wild grapes \u003ca href=\"https://www.youtube.com/watch?v=pQNpvgYOZHY\" target=\"_blank\">foraged from the roadsides\u003c/a> in their rural hometown of Marine St Croix, some 45 miles outside the Twin Cities. \u003c/p>\n\u003cfigure id=\"attachment_92007\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\" alt=\"Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar\u003c/figcaption>\u003c/figure>\n\u003cp>Do you know an IPA drinker who has to mend his gluten-ingesting ways? Or a cider fan looking for a splash of something new? \u003ca href=\"http://www.wanderingaengus.com\" target=\"_blank\">Wandering Aengus Ciderworks\u003c/a>, of Salem, Oregon, suggests popping a can of their \u003cem>Anthem Hops Cider\u003c/em>, a light, sparkling apple cider with the distinctive grassy, bitter-bright bite of hops. It's the hefeweizen of ciders, perfect for summer with a slice of lemon (hello, Dolores Park picnics!). For grown-up cider fans who don't need convincing, the guys from Salem have \u003cem>Wickson,\u003c/em> a deliciously dry and complex single-variety made from the hard-to-find Wickson crab apples, as well as the gorgeously apple-y \u003cem>Bloom,\u003c/em> which uses an ice-concentrated blend of sweet, bitter, and bittersharp apples (all Oregon-grown) to fill a glass with autumn sunshine.\u003c/p>\n\u003cfigure id=\"attachment_92011\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\" alt=\"Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom. Photo: Wendy Goodfriend\" width=\"1000\" height=\"691\" class=\"size-full wp-image-92011\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of drinking, let's raise a last glass to Good Food Award-winners Sook Goh and Roslynn Tellvik of \u003ca href=\"http://raftsyrups.com/\" target=\"_blank\">Raft Syrups\u003c/a>, in Portland, Oregon, makers of inventive, flavorful botanical cocktail and soda syrups. Use them in cocktails or mocktails, drizzle them over fruit, use them to sweeten your tea. Our favorite? The \u003cem>Smoked Tea Vanilla,\u003c/em> made from smoky lapsong souchong tea, and tasting very much like a single-malt Islay Scotch, minus the bite (and buzz). A perfect treat for any non-drinker missing their peaty tipple, and a nice change from the usual fruity-sweet offerings for alcohol-skippers. Also on their roster: a fragrant \u003cem>Hibiscus Lavender,\u003c/em> and an intensely ginger-y \u003cem>Lemon Ginger.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_92009\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\" alt=\"Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92009\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Stephanie Rosenbaum Klassen goes coolhunting for the country's most intriguing new products at the Good Food Mercantile, an industry-only \"un-trade\" show. See what she discovers, from a fabulous local gin to the best thing to happen to peanut butter (after sliced bread). ","status":"publish","parent":0,"modified":1539807551,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1465},"headData":{"title":"Coolhunting at the Good Food Mercantile in San Francisco | KQED","description":"Stephanie Rosenbaum Klassen goes coolhunting for the country's most intriguing new products at the Good Food Mercantile, an industry-only "un-trade" show. See what she discovers, from a fabulous local gin to the best thing to happen to peanut butter (after sliced bread). ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Coolhunting at the Good Food Mercantile in San Francisco","datePublished":"2015-01-13T04:01:46.000Z","dateModified":"2018-10-17T20:19:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"91940 http://blogs.kqed.org/bayareabites/?p=91940","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/12/coolhunting-at-the-good-food-mercantile/","disqusTitle":"Coolhunting at the Good Food Mercantile in San Francisco","path":"/bayareabites/91940/coolhunting-at-the-good-food-mercantile","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\" alt=\"Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Photos by \u003c/em>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\"What if there could be a trade show where the good stuff is all there is?\"\u003c/strong>\u003c/p>\n\u003cp>That was \u003ca href=\"http://www.goodfoodawards.org\" target=\"_blank\">Good Food Awards'\u003c/a> founder Sarah Weiner's eureka moment last year, when she was brainstorming ways of bringing the 150 or so winners of the annual awards to retailers' attention. The Marketplace, a public taste-a-thon the Saturday after the awards, was great at bringing the public out to taste and compare, but the crowds of eager foodies were there to sample and schmooze, not to make deals and stock shelves. Buyers were already in town for the massive \u003ca href=\"https://www.specialtyfood.com/shows-events/winter-fancy-food-show/\" target=\"_blank\">Winter Fancy Food Show\u003c/a>, which typically began just a few days after the awards themselves. Why not create, in Weiner's words, an industry-only \"un-trade show\" that could focus solely on the conscientious, locally-focused, small-scale artisans that the Good Food Awards sought to reward? \u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.goodfoodawards.org/mercantile/\" target=\"_blank\">Good Food Mercantile\u003c/a>, this year's addition to the increasingly influential Good Food Awards. Open to all past and present winners, as well as members of the Good Food Guild, it offered many advantages for smaller producers and buyers alike, from a hangover-friendly noon start time to an easily navigated intimate space. For makers, the Mercantile was a chance to talk one-on-one with buyers from the taste-making stores whose salespeople would take the time to hand-sell items they believed in; for the buyers, they could fish where the fishing was good, discovering the personal stories behind three levels of up-and-coming brands. \u003c/p>\n\u003cp>And for this reporter, it was a great chance to see what's happening across the country, among makers who share sensibilities with many of the Bay Area's craftspeople while bringing their own regional flavor into the mix. We chatted, we sampled, we probably ate too much chocolate. Here, the producers whose creations you shouldn't miss:\u003c/p>\n\u003ch3>From the (greater) Bay Area:\u003c/h3>\n\u003cp>All of \u003ca href=\"http://www.framani.com/\" target=\"_blank\">Fra'Mani's\u003c/a> suave cured meats are catnip to charcuterie lovers. But don't overlook chef Paul Bertolli's elegant answer to deli-counter sliced turkey, a light-and-dark-meat \u003cem>Turkey Galantine\u003c/em> that would elevate any desk lunch from sad to super-special.\u003c/p>\n\u003cfigure id=\"attachment_91987\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\" alt=\"Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine\u003c/figcaption>\u003c/figure>\n\u003cp>No one does brunch for bros better than \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a>. Because every sausagefest deserves good sausage, skip the mimosas and instead, bring on the \u003cem>Cheddar Bratwurst, Bacon-Studded Hot Dogs\u003c/em> and \u003cem>spicy Mexican Chorizo. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_91988\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\" alt=\"4505 Meats at Good Food Mercantile. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91988\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">4505 Meats at Good Food Mercantile\u003c/figcaption>\u003c/figure>\n\u003cp>Now on our Valentine's Day list: snow-cool \u003cem>Mint Chocolate Almonds\u003c/em> from \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a>, dipped in dark and white chocolate flavored with refreshing (but non-toothpaste-y) Black Mitcham peppermint oil from England's \u003ca href=\"http://www.summerdownmint.com/summerdown-farm/\">Summerdown Farm\u003c/a>. If Lady Mary Crawley ever ate candy, this is the candy--pale, powdered, mentholated and rich--she would eat. \u003c/p>\n\u003cfigure id=\"attachment_91990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\" alt=\"Mint Chocolate Almonds from Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Chocolate Almonds from Charles Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of Downtown Abbey, nothing goes finer with the trials of Lady Mary's love life (or Edith's wandering love child) than a ruby-red glass of real \u003cem>Sloe Gin,\u003c/em> the latest release from Sebastopol's \u003ca href=\"http://www.spiritworksdistillery.com/\" target=\"_blank\">Spirit Works Distillery\u003c/a>. Almost impossible to find in the U.S., sloe gin made by infusing gin with the bitter, plumlike fruits of the blackthorn bush to make a gorgeously scarlet, deeply warming drink that's fruity without being sweet. Really want to polish the apple? Look for the special \u003cem>Barrel Reserve Sloe Gin\u003c/em>, which boasts an extra layer of complexity gained by aging the gin in new French oak barrels for three months. \u003c/p>\n\u003cfigure id=\"attachment_91993\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\" alt=\"Spirit Works Distillery's Barrel Reserve Sloe Gin. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spirit Works Distillery's Barrel Reserve Sloe Gin\u003c/figcaption>\u003c/figure>\n\u003cp>If you like Indian lime pickle, you should love, love, love \u003ca href=\"http://www.myakkas.com\" target=\"_blank\">Akka's Handcrafted Food's\u003c/a> \u003cem>Meyer Lemon Tangy Relish\u003c/em>, a beautifully balanced, appetite-piquing condiment that's just sweet, salty, and yes, tangy enough to wake up every bite of whatever you dollop it on. It's based on a recipe that founder Lawrence Dass got from his eldest sister (\"akka\" means \"eldest sister\" in \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_language\" target=\"_blank\">Tamil\u003c/a>), who created her own version of a traditional Indian citrus pickle using the Meyer lemons from Dass's backyard in Fremont. \u003c/p>\n\u003cfigure id=\"attachment_91992\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\" alt=\"Akka's Meyer Lemon Tangy Relish. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Akka's Meyer Lemon Tangy Relish\u003c/figcaption>\u003c/figure>\n\u003ch3>And now for the rest of the country:\u003c/h3>\n\u003cp>Let's start with a spoonful (or three) of \u003cem>Chai-Spice Nut Butter,\u003c/em> from \u003ca href=\"http://www.bigspoonroasters.com\" target=\"_blank\">Big Spoon Roasters\u003c/a> in Durham, North Carolina. Seriously, Berkeley, why did you not think of this first? Were you too stoned? Or not stoned enough? Mark Overbay, Big Spoon's earnest founder got the idea for his anti-Skippy spreads as a Peace Corps volunteer in rural Zimbabwe, where the annual peanut harvest was a major event. Starting with a classic natural peanut butter seasoned lightly with salt and honey, Big Spoon Roasters now makes a dozen nut-butter variations from Espresso Almond Butter (almonds and peanuts with Counter Culture espresso beans) to Southern all-stars like Peanut-Pecan Butter and Peanut Sorghum Butter. But for Bay Area tastes, there's no beating the Chai Spice, a crunchy almond-and-peanut blend sweetened with wildflower honey and spiked with cardamom, cloves, ginger, cinnamon, vanilla, and black pepper. \u003c/p>\n\u003cfigure id=\"attachment_91998\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\" alt=\"Big Spoon Roasters - Highlight: Chai-Spice Nut Butter. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Spoon Roasters - Highlight: Chai-Spice Nut Butter\u003c/figcaption>\u003c/figure>\n\u003cp>Black currant seems to be the fruit flavor of the moment (bye, pomegranate!), so let's celebrate with \u003ca href=\"http://www.blackdinahchocolatiers.com\" target=\"_blank\">Black Dinah Chocolatiers'\u003c/a> \u003cem>Cassis de Resistance,\u003c/em> dark Venezuelan chocolate filled with black currant-infused ganache. In talking with confectioner Kate Shaffer, we discovered that she had sunny memories of her years in Santa Cruz, studying literature and waiting tables, before love sent her to the tiny Isle au Haut (year-round population: 40) off the coast of Maine, first as the chef of a country inn, then to launch her own line of chocolates. After the inn shut down, employment opportunities on the tiny island were limited. Said Kate, \"I didn't want to clean fish and I didn't want to clean houses,\" so she took her professional kitchen skills and launched Black Dinah Chocolatiers. Not surprisingly, most of her sales are online; look for \u003cem>Cassis de Resistance\u003c/em> as part of her Farm Market box, a \"taste of Maine\" selection of chocolates flavored with rhubarb, cranberry, pumpkin, blueberry, and maple. \u003c/p>\n\u003cfigure id=\"attachment_92002\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\" alt=\"Black Dinah Chocolatiers - highlight Cassis de Resistance. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolatiers - highlight Cassis de Resistance\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\" alt=\"Black Dinah Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>Robyn Dochterman and Deidre Pope of \u003ca href=\"http://www.stcroixchocolateco.com/\" target=\"_blank\">St Croix Chocolate\u003c/a> Company in Minnesota were in no hurry to get back to their single-digit winter weather. Sure, our January sunshine was a draw, but the pair also loves to visit because San Francisco is the home of their favorite bean-to-bar, fair-trade, organic chocolate, \u003ca href=\"http://www.tcho.com/\" target=\"_blank\">TCHO\u003c/a>, which they use as the base for their \u003ca href=\"https://www.kickstarter.com/projects/stcroix/design-an-organic-sustainable-and-luscious-chocola\" target=\"_blank\">Special-Edition Chocolate Bars\u003c/a> molded from artist-made bas-relief tiles of wrens and blackbirds. Dochterman and Pope were also celebrating the triumph of their chocolate-dipped, Good Food Award-winning \u003cem>Peanut Butter and Wild Grape Jelly\u003c/em> squares, featuring wild grapes \u003ca href=\"https://www.youtube.com/watch?v=pQNpvgYOZHY\" target=\"_blank\">foraged from the roadsides\u003c/a> in their rural hometown of Marine St Croix, some 45 miles outside the Twin Cities. \u003c/p>\n\u003cfigure id=\"attachment_92007\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\" alt=\"Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar\u003c/figcaption>\u003c/figure>\n\u003cp>Do you know an IPA drinker who has to mend his gluten-ingesting ways? Or a cider fan looking for a splash of something new? \u003ca href=\"http://www.wanderingaengus.com\" target=\"_blank\">Wandering Aengus Ciderworks\u003c/a>, of Salem, Oregon, suggests popping a can of their \u003cem>Anthem Hops Cider\u003c/em>, a light, sparkling apple cider with the distinctive grassy, bitter-bright bite of hops. It's the hefeweizen of ciders, perfect for summer with a slice of lemon (hello, Dolores Park picnics!). For grown-up cider fans who don't need convincing, the guys from Salem have \u003cem>Wickson,\u003c/em> a deliciously dry and complex single-variety made from the hard-to-find Wickson crab apples, as well as the gorgeously apple-y \u003cem>Bloom,\u003c/em> which uses an ice-concentrated blend of sweet, bitter, and bittersharp apples (all Oregon-grown) to fill a glass with autumn sunshine.\u003c/p>\n\u003cfigure id=\"attachment_92011\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\" alt=\"Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom. Photo: Wendy Goodfriend\" width=\"1000\" height=\"691\" class=\"size-full wp-image-92011\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of drinking, let's raise a last glass to Good Food Award-winners Sook Goh and Roslynn Tellvik of \u003ca href=\"http://raftsyrups.com/\" target=\"_blank\">Raft Syrups\u003c/a>, in Portland, Oregon, makers of inventive, flavorful botanical cocktail and soda syrups. Use them in cocktails or mocktails, drizzle them over fruit, use them to sweeten your tea. Our favorite? The \u003cem>Smoked Tea Vanilla,\u003c/em> made from smoky lapsong souchong tea, and tasting very much like a single-malt Islay Scotch, minus the bite (and buzz). A perfect treat for any non-drinker missing their peaty tipple, and a nice change from the usual fruity-sweet offerings for alcohol-skippers. Also on their roster: a fragrant \u003cem>Hibiscus Lavender,\u003c/em> and an intensely ginger-y \u003cem>Lemon Ginger.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_92009\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\" alt=\"Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92009\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\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\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91940/coolhunting-at-the-good-food-mercantile","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_13306","bayareabites_1332","bayareabites_1244","bayareabites_1653","bayareabites_50","bayareabites_4084","bayareabites_1875","bayareabites_1844","bayareabites_1927","bayareabites_90","bayareabites_91"],"tags":["bayareabites_1121","bayareabites_16250"],"featImg":"bayareabites_92018","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. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. 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