Amawele's Cuisine Brings South African Flavors to San Francisco
Bay Area School Districts Adapt to Food Distribution in New School Year
San Francisco Restaurants Grapple with Opening for Indoor Dining
Ferry Building Reopens After Partial Closure
'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken
'Check, Please! Bay Area' Presents: a Mano's Handmade Tagliatelle al Pesto Genovese
'Check, Please! Bay Area Kids' Presents: Lai Hong Lounge's Pork Potstickers
Small Farmers, Local Markets Nimbly Adapt to a New Consumer Landscape
Flavors Worth Finding: Yolk Spill, Vegetarian Value and Fried Rice to Bet On
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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"},"aonyejekwe":{"type":"authors","id":"11723","meta":{"index":"authors_1591205172","id":"11723","found":true},"name":"Anthonia Onyejekwe","firstName":"Anthonia","lastName":"Onyejekwe","slug":"aonyejekwe","email":"aonyejekwe@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Contributor","bio":null,"avatar":"https://secure.gravatar.com/avatar/44c9068b8c006c33ddf0f3c671acfe4c?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":"https://www.instagram.com/ahhtonia/","linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"Anthonia Onyejekwe | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/44c9068b8c006c33ddf0f3c671acfe4c?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/44c9068b8c006c33ddf0f3c671acfe4c?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/aonyejekwe"}},"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_139811":{"type":"posts","id":"bayareabites_139811","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139811","score":null,"sort":[1614357026000]},"guestAuthors":[],"slug":"amaweles-cuisine-brings-south-african-flavors-to-san-francisco","title":"Amawele's Cuisine Brings South African Flavors to San Francisco","publishDate":1614357026,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Pam and Wendy Drew are South African identical twins who do everything together; from travel to entering the same career paths and now owning and operating \u003ca href=\"https://amaweles.com/\">Amawele’s Cuisine\u003c/a> in San Francisco. The name of their restaurant came easy—it simply means “The Twins” in Zulu.\u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_139817\" class=\"wp-caption alignnone\" style=\"max-width: 683px\">\u003cimg class=\"wp-image-139817 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_4.jpg\" alt=\"\" width=\"683\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_4.jpg 683w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_4-160x225.jpg 160w\" sizes=\"(max-width: 683px) 100vw, 683px\">\u003cfigcaption class=\"wp-caption-text\">Young Pam and Wendy.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Amawele’s Cuisine serves what Wendy and Pam consider to be Durban-inspired dishes. Pam and Wendy grew up in Durban, South Africa, in a culturally diverse community. Not only was their community heavily diverse, so was their family. “We are what they consider as colored because of cultural mix,” says Pam. “Our family is extremely diverse. So we [have] Indian aunties, we have Black uncles, white grandparents. [Also], Cape Malaysian is part of our DNA as well.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139818\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139818 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-1536x1152.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-1920x1440.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7.jpg 2016w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy as children with their mother Nadia Drew Loretta.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a city, Durban is considered to have the largest concentrated population of Indians outside of India. Indian influences had a major impact on the dishes that Wendy and Pam consumed growing up, and they quickly learned how to prepare such dishes at a young age—many of which can be found on Amawele’s menu today.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the components that they use on their menu is Roti, a buttery, thin Indian flatbread that is dipped in a variety of sauces and curries. Although Roti is traditionally Indian, Pam and Wendy decided to reinvent it with secret spices; they call it South African Roti or Amawele’s Roti. (Currently, their South African Roti is headed to retail nationwide.)\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.instagram.com/p/CEDNb4BhMxA/?utm_source=ig_web_copy_link\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The idea of opening Amawele’s Cuisine didn’t materialize until they moved to the United States. In South Africa, they had both worked in finance, and were eager to travel. Their initial plan was to move to the U.S. for a year or two, but upon arrival they saw the opportunities for business and decided to stay. While working to pick up jobs to make ends meet, they kept the faith that something bigger and better was heading their direction.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When South Africa hosted the 2010 World Cup, Pam and Wendy started planning a party with friends. They soon realized that San Francisco didn’t have any South African restaurants that could provide food for the party. Without a beat, they decided to prepare their favorite dishes, and sure enough, their spicy, flavorful meals were a hit. The next day, their friends encouraged them to open a restaurant. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139848\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139848 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-800x607.jpg\" alt=\"\" width=\"800\" height=\"607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-800x607.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-1020x774.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-768x583.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555.jpg 1125w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy with a friend at the World Cup 2010 party.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">But Amawele’s Cuisine didn’t happen overnight—in fact, it took nearly three years to finally open. In the meantime, Pam and Wendy marketed their business while driving rideshare, saved money by working as nannies, and eventually borrowed $100,000 on credit cards. Although they had supportive friends, the realities of opening a business as two black immigrant women in San Francisco was a challenge. “People didn't look at us and say, ‘Oh, I see success in you.’ It was a little hard,” Pam says. “it wasn't like they just said, ‘Oh, well, yeah, they'll just sign the lease. Go in.’ We had to do a lot of begging and pleading.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139843\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139843 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-1536x1152.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-1920x1440.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy in 2012 in Las Vegas for the Rugby 7's.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In May of 2013, Amawele’s Cuisine finally opened its doors in the Financial District at San Francisco’s Rincon Center. Like most restaurants, the first few days were a struggle. “We went home and we literally cried ourselves to sleep,” Pam says. “We were like, ‘What did we do?’”\u003c/span>\u003c/p>\n\u003cp>\u003ciframe title=\"Twin Sisters Bring South African Comfort Food to the Bay | Dishes of the Diaspora\" width=\"640\" height=\"360\" src=\"https://www.youtube.com/embed/Sm4PAOs4vsQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cfigure id=\"attachment_139842\" class=\"wp-caption alignnone\" style=\"max-width: 750px\">\u003cimg class=\"wp-image-139842 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic7.jpg\" alt=\"\" width=\"750\" height=\"746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic7.jpg 750w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic7-160x159.jpg 160w\" sizes=\"(max-width: 750px) 100vw, 750px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy at the Amawele's Cuisine brick and mortar.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_139841\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139841 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-1152x1536.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9.jpg 1512w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy with their mother and brother at the Amawele's brick and mortar.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Fortunately, things changed by the end of the week, when customers came fluttering in. Some customers had trouble understanding the dishes, and even asked if the restaurant ever served exotic dishes like ostrich eggs or crocodile meat. “I never had an ostrich in my life, so I'm not going to sell something I don't know,” says Pam. “And again, it's not a typical South African dish, it's not. So there was a lot of educating in terms of...South African Cuisine.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the most popular dishes at Amawele’s is Bunny Chow, a cross-cultural dish of English, Indian and Zulu cuisine. Bunny Chow is a hollowed-out quarter loaf of sweet white bread filled with either chicken curry, vegetable curry, lamb curry or beef curry, served with a side of pickled carrots to ease the spiciness. The name “Bunny” is another word for \u003ci>Bania\u003c/i>, an Indian caste of merchants who used white bread as bowls to transport their curries. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Initially the twins were against putting it on the menu; they simply couldn’t imagine seeing men in suits digging into Bunny Chow. So they introduced it to diners as similar to a soup bowl, and it soon became their most popular dish on the menu.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139832\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139832 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Preparing the Bunny Chow. \u003ccite>(Cecilia Phillips / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_139830\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139830 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The plated Bunny Chow \u003ccite>(Cecilia Phillips / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Another best-selling item is their Cape Malay Rice, a popular dish from the Cape Malays of Capetown, South Africa. The rice, vibrant yellow from the tumeric, and made with curry, cinnamon, and vegetables. They like to call it a type of Biryani rice—familiar, but with a different taste. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CK2ZqsrhL5U/?utm_source=ig_web_copy_link\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Despite success at their brick and mortar, Pam and Wendy decided to close the restaurant in 2019 and focus primarily on online subscriptions, corporate catering and retail. “I feel like that was a massive blessing in disguise, because none of us knew what was going to happen in 2020,” Wendy says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Currently Pam and Wendy rent kitchen space at \u003ca href=\"https://www.eclecticcookery.com/\">Eclectic Cookery\u003c/a>, located in Bayview-Hunters Point, and have a monthly rotating subscription box of South African dishes for customers to order. Says Pam, “Each box has about three full South African meals. [Also], every month a double crusted savory pie is featured, because that's also one of our signature dishes coming from Durban.”\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CGD1oywBSuc/?utm_source=ig_web_copy_link\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Online, Pam and Wendy also sell \u003ca href=\"https://amaweles.com/order-amaweles/drinks/amaweles-refreshers/\">Rooibos Refreshers\u003c/a>, an herbal brew made from leaves that can only be grown in Capetown, and \u003ca href=\"https://amaweles.com/order-amaweles/sauces/amaweles-peri-peri-hot-sauce/\">Peri Peri hot sauce\u003c/a>. At the moment, Amawele’s only accepts Bay Area orders, but will soon expand nationwide. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CIL92LdhP6w/?utm_source=ig_web_copy_link\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-139823\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And as for the future? Says Wendy, “We just want to move forward.” \u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">For authentic Durban South African cuisine, head over to \u003ca href=\"https://amaweles.com/\">Amaweles.com\u003c/a>. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1621382491,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1175},"headData":{"title":"Amawele's Cuisine Brings South African Flavors to San Francisco | KQED","description":"Twin sisters and chefs Pam and Wendy Drew make spicy South African comfort food inspired by their childhood at Amawele's Cuisine in San Francisco.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139811 https://ww2.kqed.org/bayareabites/?p=139811","disqusUrl":"https://ww2.kqed.org/bayareabites/2021/02/26/amaweles-cuisine-brings-south-african-flavors-to-san-francisco/","disqusTitle":"Amawele's Cuisine Brings South African Flavors to San Francisco","videoEmbed":"https://youtu.be/Sm4PAOs4vsQ","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139811/amaweles-cuisine-brings-south-african-flavors-to-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Pam and Wendy Drew are South African identical twins who do everything together; from travel to entering the same career paths and now owning and operating \u003ca href=\"https://amaweles.com/\">Amawele’s Cuisine\u003c/a> in San Francisco. The name of their restaurant came easy—it simply means “The Twins” in Zulu.\u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_139817\" class=\"wp-caption alignnone\" style=\"max-width: 683px\">\u003cimg class=\"wp-image-139817 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_4.jpg\" alt=\"\" width=\"683\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_4.jpg 683w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_4-160x225.jpg 160w\" sizes=\"(max-width: 683px) 100vw, 683px\">\u003cfigcaption class=\"wp-caption-text\">Young Pam and Wendy.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Amawele’s Cuisine serves what Wendy and Pam consider to be Durban-inspired dishes. Pam and Wendy grew up in Durban, South Africa, in a culturally diverse community. Not only was their community heavily diverse, so was their family. “We are what they consider as colored because of cultural mix,” says Pam. “Our family is extremely diverse. So we [have] Indian aunties, we have Black uncles, white grandparents. [Also], Cape Malaysian is part of our DNA as well.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139818\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139818 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-1536x1152.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7-1920x1440.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_chpic_7.jpg 2016w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy as children with their mother Nadia Drew Loretta.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a city, Durban is considered to have the largest concentrated population of Indians outside of India. Indian influences had a major impact on the dishes that Wendy and Pam consumed growing up, and they quickly learned how to prepare such dishes at a young age—many of which can be found on Amawele’s menu today.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the components that they use on their menu is Roti, a buttery, thin Indian flatbread that is dipped in a variety of sauces and curries. Although Roti is traditionally Indian, Pam and Wendy decided to reinvent it with secret spices; they call it South African Roti or Amawele’s Roti. (Currently, their South African Roti is headed to retail nationwide.)\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>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CEDNb4BhMxA"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">The idea of opening Amawele’s Cuisine didn’t materialize until they moved to the United States. In South Africa, they had both worked in finance, and were eager to travel. Their initial plan was to move to the U.S. for a year or two, but upon arrival they saw the opportunities for business and decided to stay. While working to pick up jobs to make ends meet, they kept the faith that something bigger and better was heading their direction.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When South Africa hosted the 2010 World Cup, Pam and Wendy started planning a party with friends. They soon realized that San Francisco didn’t have any South African restaurants that could provide food for the party. Without a beat, they decided to prepare their favorite dishes, and sure enough, their spicy, flavorful meals were a hit. The next day, their friends encouraged them to open a restaurant. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139848\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139848 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-800x607.jpg\" alt=\"\" width=\"800\" height=\"607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-800x607.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-1020x774.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555-768x583.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/IMG_6555.jpg 1125w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy with a friend at the World Cup 2010 party.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">But Amawele’s Cuisine didn’t happen overnight—in fact, it took nearly three years to finally open. In the meantime, Pam and Wendy marketed their business while driving rideshare, saved money by working as nannies, and eventually borrowed $100,000 on credit cards. Although they had supportive friends, the realities of opening a business as two black immigrant women in San Francisco was a challenge. “People didn't look at us and say, ‘Oh, I see success in you.’ It was a little hard,” Pam says. “it wasn't like they just said, ‘Oh, well, yeah, they'll just sign the lease. Go in.’ We had to do a lot of begging and pleading.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139843\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139843 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-1536x1152.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18-1920x1440.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic18.jpg 2000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy in 2012 in Las Vegas for the Rugby 7's.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In May of 2013, Amawele’s Cuisine finally opened its doors in the Financial District at San Francisco’s Rincon Center. Like most restaurants, the first few days were a struggle. “We went home and we literally cried ourselves to sleep,” Pam says. “We were like, ‘What did we do?’”\u003c/span>\u003c/p>\n\u003cp>\u003ciframe title=\"Twin Sisters Bring South African Comfort Food to the Bay | Dishes of the Diaspora\" width=\"640\" height=\"360\" src=\"https://www.youtube.com/embed/Sm4PAOs4vsQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cfigure id=\"attachment_139842\" class=\"wp-caption alignnone\" style=\"max-width: 750px\">\u003cimg class=\"wp-image-139842 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic7.jpg\" alt=\"\" width=\"750\" height=\"746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic7.jpg 750w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic7-160x159.jpg 160w\" sizes=\"(max-width: 750px) 100vw, 750px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy at the Amawele's Cuisine brick and mortar.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_139841\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139841 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9-1152x1536.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/FOOD2105_amaweles_apic9.jpg 1512w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pam and Wendy with their mother and brother at the Amawele's brick and mortar.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Fortunately, things changed by the end of the week, when customers came fluttering in. Some customers had trouble understanding the dishes, and even asked if the restaurant ever served exotic dishes like ostrich eggs or crocodile meat. “I never had an ostrich in my life, so I'm not going to sell something I don't know,” says Pam. “And again, it's not a typical South African dish, it's not. So there was a lot of educating in terms of...South African Cuisine.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of the most popular dishes at Amawele’s is Bunny Chow, a cross-cultural dish of English, Indian and Zulu cuisine. Bunny Chow is a hollowed-out quarter loaf of sweet white bread filled with either chicken curry, vegetable curry, lamb curry or beef curry, served with a side of pickled carrots to ease the spiciness. The name “Bunny” is another word for \u003ci>Bania\u003c/i>, an Indian caste of merchants who used white bread as bowls to transport their curries. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Initially the twins were against putting it on the menu; they simply couldn’t imagine seeing men in suits digging into Bunny Chow. So they introduced it to diners as similar to a soup bowl, and it soon became their most popular dish on the menu.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139832\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139832 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9046-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Preparing the Bunny Chow. \u003ccite>(Cecilia Phillips / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_139830\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139830 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A9056-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The plated Bunny Chow \u003ccite>(Cecilia Phillips / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Another best-selling item is their Cape Malay Rice, a popular dish from the Cape Malays of Capetown, South Africa. The rice, vibrant yellow from the tumeric, and made with curry, cinnamon, and vegetables. They like to call it a type of Biryani rice—familiar, but with a different taste. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CK2ZqsrhL5U"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Despite success at their brick and mortar, Pam and Wendy decided to close the restaurant in 2019 and focus primarily on online subscriptions, corporate catering and retail. “I feel like that was a massive blessing in disguise, because none of us knew what was going to happen in 2020,” Wendy says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Currently Pam and Wendy rent kitchen space at \u003ca href=\"https://www.eclecticcookery.com/\">Eclectic Cookery\u003c/a>, located in Bayview-Hunters Point, and have a monthly rotating subscription box of South African dishes for customers to order. Says Pam, “Each box has about three full South African meals. [Also], every month a double crusted savory pie is featured, because that's also one of our signature dishes coming from Durban.”\u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CGD1oywBSuc"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Online, Pam and Wendy also sell \u003ca href=\"https://amaweles.com/order-amaweles/drinks/amaweles-refreshers/\">Rooibos Refreshers\u003c/a>, an herbal brew made from leaves that can only be grown in Capetown, and \u003ca href=\"https://amaweles.com/order-amaweles/sauces/amaweles-peri-peri-hot-sauce/\">Peri Peri hot sauce\u003c/a>. At the moment, Amawele’s only accepts Bay Area orders, but will soon expand nationwide. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CIL92LdhP6w"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-medium wp-image-139823\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2021/02/428A8945-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And as for the future? Says Wendy, “We just want to move forward.” \u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">For authentic Durban South African cuisine, head over to \u003ca href=\"https://amaweles.com/\">Amaweles.com\u003c/a>. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139811/amaweles-cuisine-brings-south-african-flavors-to-san-francisco","authors":["11723"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_63","bayareabites_8770","bayareabites_17082","bayareabites_90"],"tags":["bayareabites_17067","bayareabites_17075","bayareabites_17071","bayareabites_17065","bayareabites_17076","bayareabites_17077","bayareabites_10465","bayareabites_17073","bayareabites_17078","bayareabites_16402","bayareabites_14745","bayareabites_17072","bayareabites_17074"],"featImg":"bayareabites_139852","label":"bayareabites"},"bayareabites_139203":{"type":"posts","id":"bayareabites_139203","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139203","score":null,"sort":[1602100769000]},"guestAuthors":[],"slug":"bay-area-school-districts-adapt-to-food-distribution-in-new-school-year","title":"Bay Area School Districts Adapt to Food Distribution in New School Year","publishDate":1602100769,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">There’s been a tremendous shift in the challenge of feeding students for public school districts across the nation in the face of the pandemic. As schools started to reopen around the Bay Area in September, nutrition service departments are incorporating lessons from a spring and summer of distanced food distribution for the new school year. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our service has continued since March, and there was no interruption in service through the summer,” says Jennifer LeBarre, director of nutrition services at \u003c/span>\u003ca href=\"https://www.sfusd.edu/services/health-wellness/nutrition-school-meals\">\u003cspan style=\"font-weight: 400\">San Francisco Unified School District\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. “A lot of the same things that we were doing in March are what we're doing now. What we have changed, though, is we are providing meals—breakfast, lunch and supper—on Wednesdays, and families are able to pick up the entire week's worth of meals on those days.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the beginning of the school year, LaBarre thought the schools might have to charge families for these meals after a summer of federally funded seamless meal service but at the end of August, the \u003c/span>\u003ca href=\"https://www.usda.gov/media/press-releases/2020/08/31/usda-extends-free-meals-kids-through-december-31-2020\">\u003cspan style=\"font-weight: 400\">U.S. Department of Agriculture extended its pandemic free meal program\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> through the end of 2020. “That was a really great change that happened in August,” she says of the meals whose funding is allocated through a reimbursement program.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The biggest lesson from spring and summer’s food distribution at campuses across the city was the shift in what families needed. Before the pandemic, LaBarre says that they would buy individually prepackaged meals as part of the service model. “But now we're buying bulk fruit and vegetables,” she says. Increasing the shelf life of fruits, vegetables and other food is a central focus for LaBarre and her colleagues, and bulk-buying things like a pound of carrots has aided with that. Over three million meals deep into their adaptive model, LaBarre and her counterparts across school districts in the Bay Area have been sharing their experiences so others don’t make the same mistakes twice.\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\nSchools have become central to food distribution and testing across Bay Area counties. A study published \u003c/span>\u003ca href=\"https://pubmed.ncbi.nlm.nih.gov/32959216/\">\u003cspan style=\"font-weight: 400\">in September’s issue of the Journal of Urban Health\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> found that schools are model sites for food distribution amidst pandemic and other emergencies. Though cities are not without their own gaps in equitable city planning, the distribution of schools around the city and its cafeteria staff and expertise came in handy when SFUSD partnered with the SF Marin Food Bank as pick-up sites.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139205\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed.jpg\" alt=\"‘fore I sit soft in your belly\" width=\"1920\" height=\"933\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-800x389.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-1020x496.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-768x373.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-1536x746.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Santa Clara Unified School District is making use of their 11 acre farm adding fresh vegetables to each meal pack families pick up. \u003ccite>(Courtesy of Santa Clara Unified School District)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Santa Clara, the city similarly partnered with Santa Clara Unified School District to distribute weekend meals at the onset of the pandemic as the schools were only allowed to distribute weekday meals. The school district’s director of nutrition services Karen Luna also explains that she considers her district lucky for the farm that they’re able to harvest and distribute food from. “We have an 11 acre farm that we grow produce on,” says Luna.“We've been operating that farm for almost three years,” she says. The harvests from the farm which is next to Peterson Middle School, typically went to the salad bar and other meals on campus. “Once COVID hit, we started just bagging it up and giving it out to the family. So we've been giving out fresh produce from our farm the whole time.” Luna’s district also has a culinary manager and chefs that oversee school distributed home-cooked meals. “We're trying to send home at least one homemade scratch cooked item each week with our meal kits,” Luna said. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though their adjustments have been successful, Luna explained that fewer students are being fed through the school compared to a normal school year.. “It's about half of what we normally do on a normal school day,” says Luna.“We give out about 8,200 lunches. And right now we're giving out about 3,400, which surprisingly is about where most school districts are,” she said. SFUSD didn’t see significant drop off from the 150,000 meals they serve weekly through spring and summer with occasional upticks. But fall has brought that number down to between 65,000 and 80,000 meals.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our counts are really down and nobody can really figure out why,” says Luna. “I think that distance learning is so overwhelming for families that it's hard for them to actually make the time to come out and get food.” Luna also points to a fallacy that might be keeping families away from the pick-up sites in her district. “There's a big misconception that if they pick up food, then a needy family won't get it, or it's only for needy families. But it's really for anybody who needs it for economic reasons, or maybe the kids just need it for that peace of mind that school lunch in their cafeterias are still here waiting for them,” she says adding that since school meals are solely funded on reimbursements, their funding drops when less meals get picked up. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Despite this drop in distributed meals, Luna still counts her staff’s ability to adapt to the circumstances of a pandemic in the middle of a school year and into a new one as a success. “None of us had ever experienced shelter-in-place or a pandemic, but all of my staff was at work that following Monday ready to go in and help our families survive this unusual situation,” she says. “I've got a couple emails [saying] that the kids really enjoy having the food that they're familiar with through the school day because it makes them feel like there's something from school. There's another piece of what is normal to them.”\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"After a spring and summer of distanced food distribution, nutrition services rolls into a fall with lessons learned. ","status":"publish","parent":0,"modified":1621632058,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":1030},"headData":{"title":"Bay Area School Districts Adapt to Food Distribution in New School Year | KQED","description":"After a spring and summer of distanced food distribution, nutrition services rolls into a fall with lessons learned. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139203 https://ww2.kqed.org/bayareabites/?p=139203","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/07/bay-area-school-districts-adapt-to-food-distribution-in-new-school-year/","disqusTitle":"Bay Area School Districts Adapt to Food Distribution in New School Year","path":"/bayareabites/139203/bay-area-school-districts-adapt-to-food-distribution-in-new-school-year","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">There’s been a tremendous shift in the challenge of feeding students for public school districts across the nation in the face of the pandemic. As schools started to reopen around the Bay Area in September, nutrition service departments are incorporating lessons from a spring and summer of distanced food distribution for the new school year. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our service has continued since March, and there was no interruption in service through the summer,” says Jennifer LeBarre, director of nutrition services at \u003c/span>\u003ca href=\"https://www.sfusd.edu/services/health-wellness/nutrition-school-meals\">\u003cspan style=\"font-weight: 400\">San Francisco Unified School District\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. “A lot of the same things that we were doing in March are what we're doing now. What we have changed, though, is we are providing meals—breakfast, lunch and supper—on Wednesdays, and families are able to pick up the entire week's worth of meals on those days.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the beginning of the school year, LaBarre thought the schools might have to charge families for these meals after a summer of federally funded seamless meal service but at the end of August, the \u003c/span>\u003ca href=\"https://www.usda.gov/media/press-releases/2020/08/31/usda-extends-free-meals-kids-through-december-31-2020\">\u003cspan style=\"font-weight: 400\">U.S. Department of Agriculture extended its pandemic free meal program\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> through the end of 2020. “That was a really great change that happened in August,” she says of the meals whose funding is allocated through a reimbursement program.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The biggest lesson from spring and summer’s food distribution at campuses across the city was the shift in what families needed. Before the pandemic, LaBarre says that they would buy individually prepackaged meals as part of the service model. “But now we're buying bulk fruit and vegetables,” she says. Increasing the shelf life of fruits, vegetables and other food is a central focus for LaBarre and her colleagues, and bulk-buying things like a pound of carrots has aided with that. Over three million meals deep into their adaptive model, LaBarre and her counterparts across school districts in the Bay Area have been sharing their experiences so others don’t make the same mistakes twice.\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\nSchools have become central to food distribution and testing across Bay Area counties. A study published \u003c/span>\u003ca href=\"https://pubmed.ncbi.nlm.nih.gov/32959216/\">\u003cspan style=\"font-weight: 400\">in September’s issue of the Journal of Urban Health\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> found that schools are model sites for food distribution amidst pandemic and other emergencies. Though cities are not without their own gaps in equitable city planning, the distribution of schools around the city and its cafeteria staff and expertise came in handy when SFUSD partnered with the SF Marin Food Bank as pick-up sites.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139205\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed.jpg\" alt=\"‘fore I sit soft in your belly\" width=\"1920\" height=\"933\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-800x389.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-1020x496.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-768x373.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/santaclaraunified2_kqed-1536x746.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Santa Clara Unified School District is making use of their 11 acre farm adding fresh vegetables to each meal pack families pick up. \u003ccite>(Courtesy of Santa Clara Unified School District)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Santa Clara, the city similarly partnered with Santa Clara Unified School District to distribute weekend meals at the onset of the pandemic as the schools were only allowed to distribute weekday meals. The school district’s director of nutrition services Karen Luna also explains that she considers her district lucky for the farm that they’re able to harvest and distribute food from. “We have an 11 acre farm that we grow produce on,” says Luna.“We've been operating that farm for almost three years,” she says. The harvests from the farm which is next to Peterson Middle School, typically went to the salad bar and other meals on campus. “Once COVID hit, we started just bagging it up and giving it out to the family. So we've been giving out fresh produce from our farm the whole time.” Luna’s district also has a culinary manager and chefs that oversee school distributed home-cooked meals. “We're trying to send home at least one homemade scratch cooked item each week with our meal kits,” Luna said. \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\">Though their adjustments have been successful, Luna explained that fewer students are being fed through the school compared to a normal school year.. “It's about half of what we normally do on a normal school day,” says Luna.“We give out about 8,200 lunches. And right now we're giving out about 3,400, which surprisingly is about where most school districts are,” she said. SFUSD didn’t see significant drop off from the 150,000 meals they serve weekly through spring and summer with occasional upticks. But fall has brought that number down to between 65,000 and 80,000 meals.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our counts are really down and nobody can really figure out why,” says Luna. “I think that distance learning is so overwhelming for families that it's hard for them to actually make the time to come out and get food.” Luna also points to a fallacy that might be keeping families away from the pick-up sites in her district. “There's a big misconception that if they pick up food, then a needy family won't get it, or it's only for needy families. But it's really for anybody who needs it for economic reasons, or maybe the kids just need it for that peace of mind that school lunch in their cafeterias are still here waiting for them,” she says adding that since school meals are solely funded on reimbursements, their funding drops when less meals get picked up. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Despite this drop in distributed meals, Luna still counts her staff’s ability to adapt to the circumstances of a pandemic in the middle of a school year and into a new one as a success. “None of us had ever experienced shelter-in-place or a pandemic, but all of my staff was at work that following Monday ready to go in and help our families survive this unusual situation,” she says. “I've got a couple emails [saying] that the kids really enjoy having the food that they're familiar with through the school day because it makes them feel like there's something from school. There's another piece of what is normal to them.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139203/bay-area-school-districts-adapt-to-food-distribution-in-new-school-year","authors":["11625"],"categories":["bayareabites_109","bayareabites_17082","bayareabites_10028","bayareabites_1246","bayareabites_90","bayareabites_91"],"tags":["bayareabites_16549","bayareabites_971","bayareabites_16557","bayareabites_16980","bayareabites_12977"],"featImg":"bayareabites_139204","label":"bayareabites"},"bayareabites_139092":{"type":"posts","id":"bayareabites_139092","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139092","score":null,"sort":[1601410566000]},"guestAuthors":[],"slug":"san-francisco-restaurants-grapple-with-opening-for-indoor-dining","title":"San Francisco Restaurants Grapple with Opening for Indoor Dining","publishDate":1601410566,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">San Francisco restaurants can prepare \u003c/span>\u003ca href=\"https://sfmayor.org/article/san-francisco-move-forward-reopening-more-businesses-and-activities-september-30\">\u003cspan style=\"font-weight: 400\">to offer indoor dining\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as soon as Sept. 30 as the city and county moved from the state’s coronavirus red tier designation to \u003c/span>\u003ca href=\"https://covid19.ca.gov/safer-economy/\">\u003cspan style=\"font-weight: 400\">orange\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Earlier this month, San Francisco Mayor London Breed, in coordination with health and economic city officials, announced the city expects to commence indoor dining at 25% capacity for up to 100 people, while using both state and local indicators for coronavirus infections. The state’s four-color tier system, ranging from purple, red, orange and yellow, factors in new daily cases and total infection as a percentage of the county’s population. \u003c/span>\u003ca href=\"https://data.sfgov.org/stories/s/epem-wyzb\">\u003cspan style=\"font-weight: 400\">San Francisco’s indicators\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> get more granular accounting for hospitalization data, contact tracing capacity, testing, and PPE supply. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The city is developing its own indoor dining guidance working closely with the Golden Gate Restaurant Association. “We were pleased today to see that as expected San Francisco has moved into the state’s orange tier,” wrote a representative from GGRA. “We have been working closely with the city on indoor dining guidelines and are looking forward to the release of that final Department of Health guidance tomorrow.” Though, in theory, restaurants could open for limited capacity dining as soon as tomorrow, it’s expected that businesses will take longer than that to digest and adjust to \u003ca href=\"https://www.kqed.org/coronavirusliveupdates/bayareabites/139100/pandemic-dining-san-francisco-releases-guidelines-for-indoor-dining\">the guidelines which were released today\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\"I don't plan on opening up for [indoor dining]. It just doesn't make sense for financially,\" said Kim Alter, owner and chef at Hayes Valley restaurant \u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird\u003c/a>. \"I want to take a breath, see how everyone else is, go eat at a couple places and see what my comfort level is.\"\u003c/p>\n\u003cp>Alter, who's a key member of the \u003ca href=\"https://bayareahospitalitycoalition.com/\">Bay Area Hospitality Coalition\u003c/a>, reviewed the guidelines along with her peers ahead of its release. Even still, she's not convinced about the practicality of indoor dining for many restaurants like hers, mentioning that more casual corporate restaurants are the ones opening right now. \"I think a restaurant that has a bigger footprint, that they could fit in more dinners,\" she said of who this could work for. \"For me, I could have 10 dinners [at limited capacity],\" she added explaining that it would be one of her worst business days by pre-COVID standards.\u003c/p>\n\u003cp>Her priorities are more for towards building parklets, which she isn't in a rush to do either since that comes with its own complications and costs she said. \"I would lose less money if I closed,\" Alter said because of increased insurance and other overhead costs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"If you look around the neighborhood, it seems that everyone is lowering their prices. To assume that I could get in maybe 20 people a night and charge less than I ever did before at 25% capacity, it just doesn't make sense at all,\" Alter said. \"Maybe at 50% it would make sense.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">This story was updated on Wednesday 09/30.\u003c/span>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"This would make the city the only Bay Area county currently allowing indoor dining at limited capacity, after others were shut down early on in the reopening process. ","status":"publish","parent":0,"modified":1621632518,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":505},"headData":{"title":"San Francisco Restaurants Grapple with Opening for Indoor Dining | KQED","description":"As interim guidelines for indoor dining were released today, SF restaurants are trying to decide if they should open or remain closed.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139092 https://ww2.kqed.org/bayareabites/?p=139092","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/09/29/san-francisco-restaurants-grapple-with-opening-for-indoor-dining/","disqusTitle":"San Francisco Restaurants Grapple with Opening for Indoor Dining","path":"/bayareabites/139092/san-francisco-restaurants-grapple-with-opening-for-indoor-dining","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">San Francisco restaurants can prepare \u003c/span>\u003ca href=\"https://sfmayor.org/article/san-francisco-move-forward-reopening-more-businesses-and-activities-september-30\">\u003cspan style=\"font-weight: 400\">to offer indoor dining\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as soon as Sept. 30 as the city and county moved from the state’s coronavirus red tier designation to \u003c/span>\u003ca href=\"https://covid19.ca.gov/safer-economy/\">\u003cspan style=\"font-weight: 400\">orange\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Earlier this month, San Francisco Mayor London Breed, in coordination with health and economic city officials, announced the city expects to commence indoor dining at 25% capacity for up to 100 people, while using both state and local indicators for coronavirus infections. The state’s four-color tier system, ranging from purple, red, orange and yellow, factors in new daily cases and total infection as a percentage of the county’s population. \u003c/span>\u003ca href=\"https://data.sfgov.org/stories/s/epem-wyzb\">\u003cspan style=\"font-weight: 400\">San Francisco’s indicators\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> get more granular accounting for hospitalization data, contact tracing capacity, testing, and PPE supply. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The city is developing its own indoor dining guidance working closely with the Golden Gate Restaurant Association. “We were pleased today to see that as expected San Francisco has moved into the state’s orange tier,” wrote a representative from GGRA. “We have been working closely with the city on indoor dining guidelines and are looking forward to the release of that final Department of Health guidance tomorrow.” Though, in theory, restaurants could open for limited capacity dining as soon as tomorrow, it’s expected that businesses will take longer than that to digest and adjust to \u003ca href=\"https://www.kqed.org/coronavirusliveupdates/bayareabites/139100/pandemic-dining-san-francisco-releases-guidelines-for-indoor-dining\">the guidelines which were released today\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\"I don't plan on opening up for [indoor dining]. It just doesn't make sense for financially,\" said Kim Alter, owner and chef at Hayes Valley restaurant \u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird\u003c/a>. \"I want to take a breath, see how everyone else is, go eat at a couple places and see what my comfort level is.\"\u003c/p>\n\u003cp>Alter, who's a key member of the \u003ca href=\"https://bayareahospitalitycoalition.com/\">Bay Area Hospitality Coalition\u003c/a>, reviewed the guidelines along with her peers ahead of its release. Even still, she's not convinced about the practicality of indoor dining for many restaurants like hers, mentioning that more casual corporate restaurants are the ones opening right now. \"I think a restaurant that has a bigger footprint, that they could fit in more dinners,\" she said of who this could work for. \"For me, I could have 10 dinners [at limited capacity],\" she added explaining that it would be one of her worst business days by pre-COVID standards.\u003c/p>\n\u003cp>Her priorities are more for towards building parklets, which she isn't in a rush to do either since that comes with its own complications and costs she said. \"I would lose less money if I closed,\" Alter said because of increased insurance and other overhead costs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"If you look around the neighborhood, it seems that everyone is lowering their prices. To assume that I could get in maybe 20 people a night and charge less than I ever did before at 25% capacity, it just doesn't make sense at all,\" Alter said. \"Maybe at 50% it would make sense.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">This story was updated on Wednesday 09/30.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139092/san-francisco-restaurants-grapple-with-opening-for-indoor-dining","authors":["11625"],"categories":["bayareabites_109","bayareabites_17082","bayareabites_10028","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_16549","bayareabites_16557","bayareabites_16860","bayareabites_16615","bayareabites_14745"],"featImg":"bayareabites_139093","label":"bayareabites"},"bayareabites_138335":{"type":"posts","id":"bayareabites_138335","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138335","score":null,"sort":[1595544725000]},"guestAuthors":[],"slug":"ferry-building-reopens-after-partial-closure","title":"Ferry Building Reopens After Partial Closure","publishDate":1595544725,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Just two days after its announced partial closure, the Ferry Building is fully open for business once more. On Thursday, in accordance with a \u003c/span>\u003ca href=\"https://www.cdph.ca.gov/Programs/CID/DCDC/CDPH%20Document%20Library/COVID-19/SHO%20Order%20Dimming%20Entire%20State%207-13-2020.pdf\">\u003cspan style=\"font-weight: 400\">statewide public health officer order\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> that restricted indoor activities at malls and other businesses in cities on the state’s watchlist, the Ferry Building closed indoor shops and restaurants that had no direct access to doors that led outside.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, Hudson Pacific Properties, which owns the building, announced that the Ferry Building is now being classified as a transport terminal rather than a shopping mall excluding it from the statewide order. \u003c/span>\u003c/p>\n\u003cp>[aside tag=\"featured-food\" label=\"More News\"]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Over the weekend, Christine Farren, the executive director of \u003c/span>\u003ca href=\"https://cuesa.org/\">\u003cspan style=\"font-weight: 400\">CUESA\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> which runs the longstanding farmer’s market at the building, heard that this closure order was coming down and was in talks with the building’s manager to host businesses that were forced to close as pop-ups at the organization’s outdoor markets. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a tenant of the building's outdoor spaces well practiced in social distancing and sanitization measures, CUESA’s markets have remained open during the pandemic because of its physical positioning and its essential service of providing fresh and prepared foods. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">“CUESA has a longstanding relationship with almost all of the tenants that are inside of the Ferry Building because we've acted as a small business incubator for many of them,” Farren explained. “At one count, nearly 40% of the businesses inside had started in our farmer's market so these are very personal relationships to us.”\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For now, CUESA and the rest of the businesses at the market can resume business as usual. \u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"After closing following statewide health code orders, the San Francisco Ferry Building's shops and restaurants are open once again. \r\n","status":"publish","parent":0,"modified":1621633804,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":284},"headData":{"title":"Ferry Building Reopens After Partial Closure | KQED","description":"After closing following statewide health code orders, the San Francisco Ferry Building's shops and restaurants are open once again. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138335 https://ww2.kqed.org/bayareabites/?p=138335","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/23/ferry-building-reopens-after-partial-closure/","disqusTitle":"Ferry Building Reopens After Partial Closure","path":"/bayareabites/138335/ferry-building-reopens-after-partial-closure","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Just two days after its announced partial closure, the Ferry Building is fully open for business once more. On Thursday, in accordance with a \u003c/span>\u003ca href=\"https://www.cdph.ca.gov/Programs/CID/DCDC/CDPH%20Document%20Library/COVID-19/SHO%20Order%20Dimming%20Entire%20State%207-13-2020.pdf\">\u003cspan style=\"font-weight: 400\">statewide public health officer order\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> that restricted indoor activities at malls and other businesses in cities on the state’s watchlist, the Ferry Building closed indoor shops and restaurants that had no direct access to doors that led outside.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, Hudson Pacific Properties, which owns the building, announced that the Ferry Building is now being classified as a transport terminal rather than a shopping mall excluding it from the statewide order. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"featured-food","label":"More News "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Over the weekend, Christine Farren, the executive director of \u003c/span>\u003ca href=\"https://cuesa.org/\">\u003cspan style=\"font-weight: 400\">CUESA\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> which runs the longstanding farmer’s market at the building, heard that this closure order was coming down and was in talks with the building’s manager to host businesses that were forced to close as pop-ups at the organization’s outdoor markets. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a tenant of the building's outdoor spaces well practiced in social distancing and sanitization measures, CUESA’s markets have remained open during the pandemic because of its physical positioning and its essential service of providing fresh and prepared foods. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">“CUESA has a longstanding relationship with almost all of the tenants that are inside of the Ferry Building because we've acted as a small business incubator for many of them,” Farren explained. “At one count, nearly 40% of the businesses inside had started in our farmer's market so these are very personal relationships to us.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For now, CUESA and the rest of the businesses at the market can resume business as usual. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138335/ferry-building-reopens-after-partial-closure","authors":["11625"],"categories":["bayareabites_109","bayareabites_1874","bayareabites_95","bayareabites_17082","bayareabites_1875","bayareabites_16882","bayareabites_90"],"tags":["bayareabites_16863","bayareabites_16549","bayareabites_237","bayareabites_14747","bayareabites_16557","bayareabites_16601","bayareabites_289"],"featImg":"bayareabites_138336","label":"bayareabites"},"bayareabites_137174":{"type":"posts","id":"bayareabites_137174","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137174","score":null,"sort":[1589405131000]},"guestAuthors":[],"slug":"check-please-bay-area-presents-mahilas-mamak-fried-chicken","title":"'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken","publishDate":1589405131,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_137157,bayareabites_137114' label ='More Check, Please! Recipes To Try']\u003c/p>\n\u003cp>Featured on this week's \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>,\u003ca href=\"https://www.azalinas.com/\"> Mahila by Azalina's\u003c/a> is the deeply personal project of Chef Azalina Eusope, dedicated to the generations of women who raised her (Mahila translates to \"becoming a woman\"). Azalina, a fifth-generation mamak food vendor, strives to bring mamak Malaysian cuisine into the spotlight with dishes that evoke the meals from her childhood in Penang. Here's Eusope's Mamak Fried Chicken from Mahila that you can make at home.\u003c/p>\n\u003cfigure id=\"attachment_137185\" class=\"wp-caption alignnone\" style=\"max-width: 512px\">\u003cimg class=\"wp-image-137185 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg\" alt=\"\" width=\"512\" height=\"435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg 512w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424-160x136.jpg 160w\" sizes=\"(max-width: 512px) 100vw, 512px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope as a child. Her Noe Valley restaurant Mahila is dedicated to the generations of women who raised her. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken marinade has a variety of spices that really bring it to life. This recipe uses a blender instead of a large mortar and pestle Azalina grew up using in her grandmother's house. A long marination yields a dark, caramelized coating of bloomed spice, perfectly accented by a garnish of fresh mint and crunchy, sharp daikon.\u003c/p>\n\u003cp>\u003cem>To cook alongside Azalina, check out her video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137180\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137180\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope recommends letting the meat marinate for 24 hours for maximum flavor development. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mamak Fried Chicken\u003c/h3>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 whole chicken cut into 14 pieces\u003c/li>\n\u003cli>3 tbsp ginger, peeled and cut into small pieces\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>2 whole shallots, finely diced\u003c/li>\n\u003cli>1 tbsp cumin seeds\u003c/li>\n\u003cli>1 tbsp fennel seeds\u003c/li>\n\u003cli>5 stalks lemongrass\u003c/li>\n\u003cli>2 tbsp salt\u003c/li>\n\u003cli>1/3 cup roasted turmeric\u003c/li>\n\u003cli>1/2 cup curry leaves\u003c/li>\n\u003cli>8-12 chili de Arbol\u003c/li>\n\u003cli>1/2 cup honey\u003c/li>\n\u003cli>3 tbsp lemon juice, plus extra for garnish\u003c/li>\n\u003cli>2-4 tbsp water, if needed\u003c/li>\n\u003cli>Rice bran oil to fry*\u003c/li>\n\u003cli>Mint, to garnish\u003c/li>\n\u003cli>Daikon radish, cut in thin sticks, to garnish\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cem>Editor's Note: If you don't have rice bran oil, you can try using any oil with a higher smoke point, like peanut or vegetable oil. \u003c/em>\u003c/p>\n\u003col>\n\u003cli>Wash and rinse chicken. Pat dry.\u003c/li>\n\u003cli>In a blender, add honey, 2 tbsp water, ginger, garlic, onion, lemongrass, fennel, cumin, chili, curry leaves, salt, turmeric, and lemon juice. Purée until all spices breaks down .\u003c/li>\n\u003cli>Rub all or half of the marinade onto the pieces of chicken.\u003c/li>\n\u003cli>Marinate for a minimum of 2-6 hours and up to 24 hours for ideal flavor development.\u003c/li>\n\u003cli>Heat oil for frying to hit 320-325F.\u003c/li>\n\u003cli>Slowly put some of the chicken pieces inside the pot and fry them according to the size and thickness of the chicken to ensure all the pieces cook evenly. Thighs and drumstick cook for 12-15 min, wings, hearts, and neck cook for 10-15 min and breasts cook for 15-20 min.\u003c/li>\n\u003cli>The honey in the marinade will yield a slightly dark color from the caramelization. Azalina notes, \"Don’t be alarmed. It’s utter deliciousness!!\"\u003c/li>\n\u003cli>Finish cooking the remaining of the meat.\u003c/li>\n\u003cli>Garnish with chopped mint, crisp daikon and squeeze of lemon juice .\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137181\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137181\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope, achieving \"utter deliciousness\" while frying chicken pieces. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring Mahila by Azalina's as well as a Mano and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Mahila by Azalina's brings Mamak Malaysian cuisine from 'Check Please! Bay Area' to your home kitchen with Chef Eusope's Mamak Fried Chicken recipe.","status":"publish","parent":0,"modified":1621634349,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":546},"headData":{"title":"'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken | KQED","description":"Mahila by Azalina's brings Mamak Malaysian cuisine from 'Check Please! Bay Area' to your home kitchen with Chef Eusope's Mamak Fried Chicken recipe.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137174 https://ww2.kqed.org/bayareabites/?p=137174","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/13/check-please-bay-area-presents-mahilas-mamak-fried-chicken/","disqusTitle":"'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137174/check-please-bay-area-presents-mahilas-mamak-fried-chicken","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":{"postid":"bayareabites_137157,bayareabites_137114","label":"More Check, Please! Recipes To Try "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Featured on this week's \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>,\u003ca href=\"https://www.azalinas.com/\"> Mahila by Azalina's\u003c/a> is the deeply personal project of Chef Azalina Eusope, dedicated to the generations of women who raised her (Mahila translates to \"becoming a woman\"). Azalina, a fifth-generation mamak food vendor, strives to bring mamak Malaysian cuisine into the spotlight with dishes that evoke the meals from her childhood in Penang. Here's Eusope's Mamak Fried Chicken from Mahila that you can make at home.\u003c/p>\n\u003cfigure id=\"attachment_137185\" class=\"wp-caption alignnone\" style=\"max-width: 512px\">\u003cimg class=\"wp-image-137185 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg\" alt=\"\" width=\"512\" height=\"435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg 512w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424-160x136.jpg 160w\" sizes=\"(max-width: 512px) 100vw, 512px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope as a child. Her Noe Valley restaurant Mahila is dedicated to the generations of women who raised her. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken marinade has a variety of spices that really bring it to life. This recipe uses a blender instead of a large mortar and pestle Azalina grew up using in her grandmother's house. A long marination yields a dark, caramelized coating of bloomed spice, perfectly accented by a garnish of fresh mint and crunchy, sharp daikon.\u003c/p>\n\u003cp>\u003cem>To cook alongside Azalina, check out her video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137180\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137180\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope recommends letting the meat marinate for 24 hours for maximum flavor development. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mamak Fried Chicken\u003c/h3>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 whole chicken cut into 14 pieces\u003c/li>\n\u003cli>3 tbsp ginger, peeled and cut into small pieces\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>2 whole shallots, finely diced\u003c/li>\n\u003cli>1 tbsp cumin seeds\u003c/li>\n\u003cli>1 tbsp fennel seeds\u003c/li>\n\u003cli>5 stalks lemongrass\u003c/li>\n\u003cli>2 tbsp salt\u003c/li>\n\u003cli>1/3 cup roasted turmeric\u003c/li>\n\u003cli>1/2 cup curry leaves\u003c/li>\n\u003cli>8-12 chili de Arbol\u003c/li>\n\u003cli>1/2 cup honey\u003c/li>\n\u003cli>3 tbsp lemon juice, plus extra for garnish\u003c/li>\n\u003cli>2-4 tbsp water, if needed\u003c/li>\n\u003cli>Rice bran oil to fry*\u003c/li>\n\u003cli>Mint, to garnish\u003c/li>\n\u003cli>Daikon radish, cut in thin sticks, to garnish\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cem>Editor's Note: If you don't have rice bran oil, you can try using any oil with a higher smoke point, like peanut or vegetable oil. \u003c/em>\u003c/p>\n\u003col>\n\u003cli>Wash and rinse chicken. Pat dry.\u003c/li>\n\u003cli>In a blender, add honey, 2 tbsp water, ginger, garlic, onion, lemongrass, fennel, cumin, chili, curry leaves, salt, turmeric, and lemon juice. Purée until all spices breaks down .\u003c/li>\n\u003cli>Rub all or half of the marinade onto the pieces of chicken.\u003c/li>\n\u003cli>Marinate for a minimum of 2-6 hours and up to 24 hours for ideal flavor development.\u003c/li>\n\u003cli>Heat oil for frying to hit 320-325F.\u003c/li>\n\u003cli>Slowly put some of the chicken pieces inside the pot and fry them according to the size and thickness of the chicken to ensure all the pieces cook evenly. Thighs and drumstick cook for 12-15 min, wings, hearts, and neck cook for 10-15 min and breasts cook for 15-20 min.\u003c/li>\n\u003cli>The honey in the marinade will yield a slightly dark color from the caramelization. Azalina notes, \"Don’t be alarmed. It’s utter deliciousness!!\"\u003c/li>\n\u003cli>Finish cooking the remaining of the meat.\u003c/li>\n\u003cli>Garnish with chopped mint, crisp daikon and squeeze of lemon juice .\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137181\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137181\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope, achieving \"utter deliciousness\" while frying chicken pieces. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring Mahila by Azalina's as well as a Mano and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137174/check-please-bay-area-presents-mahilas-mamak-fried-chicken","authors":["5083","11614"],"categories":["bayareabites_109","bayareabites_2695","bayareabites_17082","bayareabites_1246","bayareabites_1875","bayareabites_12","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_16583","bayareabites_16582","bayareabites_757","bayareabites_763","bayareabites_621","bayareabites_330","bayareabites_295","bayareabites_16584","bayareabites_16581","bayareabites_1591","bayareabites_14738","bayareabites_14745"],"featImg":"bayareabites_137186","label":"bayareabites"},"bayareabites_137157":{"type":"posts","id":"bayareabites_137157","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137157","score":null,"sort":[1589323172000]},"guestAuthors":[],"slug":"check-please-bay-area-presents-a-manos-handmade-tagliatelle-al-pesto-genovese","title":"'Check, Please! Bay Area' Presents: a Mano's Handmade Tagliatelle al Pesto Genovese","publishDate":1589323172,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_136855,bayareabites_137009,bayareabites_137114' label='More Check, Please! Recipes To Try']\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>In Hayes Valley, \u003ca href=\"https://amanosf.com/\">a Mano\u003c/a> is renowned for its pasta, made \"by hand.\" Featured on this week’s upcoming episode of \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>, this eatery prides itself on marrying California ingredients with traditional Italian techniques in an accessible, welcoming environment. To bring the experience into your home kitchen, Chef Freedom Rains, formerly of Flour + Water and Boulevard, shares a recipe he's been making with his daughter during shelter-in-place.\u003c/p>\n\u003cfigure id=\"attachment_137171\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137171 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-800x603.jpg\" alt=\"\" width=\"800\" height=\"603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-800x603.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-768x579.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-1020x768.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-1920x1446.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">You only need four ingredients to craft handmade pasta at home. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Making pasta by hand is an intimidating proposition to many home cooks, but Chef Rains offers a straightforward approach that yields thick ribbon noodles. The fresh, eggy tagliatelle pairs well with his improvisational take on Genovese pesto. In lieu of the basil traditionally used in Genoa, Chef Rains swaps in kale from his \u003ca href=\"https://countylineharvest.com/\">County Line Harvest\u003c/a> CSA box. This simple dish is both a well-suited project for the slow days of shelter-in-place and a serendipitous illustration of \u003ca href=\"https://amanosf.com/\">a Mano\u003c/a>'s guiding philosophy: California cooking, influenced by Italy.\u003c/p>\n\u003cp>[aside postID='bayareabites_136549,bayareabites_124323' label='CSA Box Inspiration']\u003c/p>\n\u003ch3>Tagliatelle al Pesto Genovese\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Pasta Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 egg yolks\u003c/li>\n\u003cli>150g 00 pasta flour\u003c/li>\n\u003cli>5g water\u003c/li>\n\u003cli>10g extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>\u003ci>Kale Pesto\u003c/i>\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 cloves garlic\u003c/li>\n\u003cli>½ bunch kale\u003c/li>\n\u003cli>100g grated parmagiano\u003c/li>\n\u003cli>105g extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Making the pasta:\u003c/em>\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Place flour on a clean workspace. Gather into a pile and create a well on the top.\u003c/li>\n\u003cli>Place egg yolks, water, and oil in center. Mix to gradually incorporate with surrounding flour.\u003c/li>\n\u003cli>Form dough into a ball. It should be smooth. Let rest for 30 minutes.\u003c/li>\n\u003cli> Roll out dough with a rolling pin and feed through pasta machine until you reach a uniformly thin sheet. Cut into thick strips.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137160\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137160\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Create a well in your flour pile to contain the egg, oil, and water. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137161\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137161\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pasta dough should be smooth and supple, with no dry spots. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137162\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137162\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">After 30 minutes of rest, you can pre-roll your dough to feed through a pasta machine. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137170\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137170 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Feed pasta dough through a pasta machine until you reach a thin sheet. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Adding the pesto:\u003c/em>\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Blanch kale until soft.\u003c/li>\n\u003cli>Puree with parmaigano, garlic, and olive oil. Add salt and pepper to taste.\u003c/li>\n\u003cli>Cook pasta in salted water (about 10g salt per liter of water) until al dente. (Remember, fresh pasta cooks much faster than pantry pasta!)\u003c/li>\n\u003cli>Toss pasta in a sauté pan with pasta cooking water and pesto.\u003c/li>\n\u003cli>Add parmaigiano on top and enjoy!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137194\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137194 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Like Chef Rains, you can combine classic technique and improvisational inspiration from your CSA box. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137192\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137192\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">By blanching the kale (briefly cooking and submerging into an ice bath), the pesto ends up with a vibrant green color.. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137195\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137195\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">No fresh pasta dish is complete without grated parmagiano! \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring a Mano as well as Mahila and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Hayes Valley's a Mano transports handmade pasta from 'Check Please! Bay Area' to your home kitchen.","status":"publish","parent":0,"modified":1621634358,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":533},"headData":{"title":"'Check, Please! Bay Area' Presents: a Mano's Handmade Tagliatelle al Pesto Genovese | KQED","description":"Hayes Valley's a Mano transports handmade pasta from 'Check Please! Bay Area' to your home kitchen.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137157 https://ww2.kqed.org/bayareabites/?p=137157","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/12/check-please-bay-area-presents-a-manos-handmade-tagliatelle-al-pesto-genovese/","disqusTitle":"'Check, Please! Bay Area' Presents: a Mano's Handmade Tagliatelle al Pesto Genovese","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137157/check-please-bay-area-presents-a-manos-handmade-tagliatelle-al-pesto-genovese","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":{"postid":"bayareabites_136855,bayareabites_137009,bayareabites_137114","label":"More Check, Please! Recipes To Try "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>In Hayes Valley, \u003ca href=\"https://amanosf.com/\">a Mano\u003c/a> is renowned for its pasta, made \"by hand.\" Featured on this week’s upcoming episode of \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>, this eatery prides itself on marrying California ingredients with traditional Italian techniques in an accessible, welcoming environment. To bring the experience into your home kitchen, Chef Freedom Rains, formerly of Flour + Water and Boulevard, shares a recipe he's been making with his daughter during shelter-in-place.\u003c/p>\n\u003cfigure id=\"attachment_137171\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137171 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-800x603.jpg\" alt=\"\" width=\"800\" height=\"603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-800x603.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-768x579.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-1020x768.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-1920x1446.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">You only need four ingredients to craft handmade pasta at home. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Making pasta by hand is an intimidating proposition to many home cooks, but Chef Rains offers a straightforward approach that yields thick ribbon noodles. The fresh, eggy tagliatelle pairs well with his improvisational take on Genovese pesto. In lieu of the basil traditionally used in Genoa, Chef Rains swaps in kale from his \u003ca href=\"https://countylineharvest.com/\">County Line Harvest\u003c/a> CSA box. This simple dish is both a well-suited project for the slow days of shelter-in-place and a serendipitous illustration of \u003ca href=\"https://amanosf.com/\">a Mano\u003c/a>'s guiding philosophy: California cooking, influenced by Italy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136549,bayareabites_124323","label":"CSA Box Inspiration "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Tagliatelle al Pesto Genovese\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\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>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Pasta Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 egg yolks\u003c/li>\n\u003cli>150g 00 pasta flour\u003c/li>\n\u003cli>5g water\u003c/li>\n\u003cli>10g extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>\u003ci>Kale Pesto\u003c/i>\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 cloves garlic\u003c/li>\n\u003cli>½ bunch kale\u003c/li>\n\u003cli>100g grated parmagiano\u003c/li>\n\u003cli>105g extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Making the pasta:\u003c/em>\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Place flour on a clean workspace. Gather into a pile and create a well on the top.\u003c/li>\n\u003cli>Place egg yolks, water, and oil in center. Mix to gradually incorporate with surrounding flour.\u003c/li>\n\u003cli>Form dough into a ball. It should be smooth. Let rest for 30 minutes.\u003c/li>\n\u003cli> Roll out dough with a rolling pin and feed through pasta machine until you reach a uniformly thin sheet. Cut into thick strips.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137160\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137160\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Create a well in your flour pile to contain the egg, oil, and water. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137161\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137161\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pasta dough should be smooth and supple, with no dry spots. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137162\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137162\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">After 30 minutes of rest, you can pre-roll your dough to feed through a pasta machine. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137170\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137170 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Feed pasta dough through a pasta machine until you reach a thin sheet. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Adding the pesto:\u003c/em>\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Blanch kale until soft.\u003c/li>\n\u003cli>Puree with parmaigano, garlic, and olive oil. Add salt and pepper to taste.\u003c/li>\n\u003cli>Cook pasta in salted water (about 10g salt per liter of water) until al dente. (Remember, fresh pasta cooks much faster than pantry pasta!)\u003c/li>\n\u003cli>Toss pasta in a sauté pan with pasta cooking water and pesto.\u003c/li>\n\u003cli>Add parmaigiano on top and enjoy!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137194\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137194 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Like Chef Rains, you can combine classic technique and improvisational inspiration from your CSA box. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137192\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137192\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">By blanching the kale (briefly cooking and submerging into an ice bath), the pesto ends up with a vibrant green color.. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137195\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137195\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">No fresh pasta dish is complete without grated parmagiano! \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring a Mano as well as Mahila and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137157/check-please-bay-area-presents-a-manos-handmade-tagliatelle-al-pesto-genovese","authors":["5083","11614"],"categories":["bayareabites_109","bayareabites_2695","bayareabites_17082","bayareabites_1246","bayareabites_1875","bayareabites_12","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_757","bayareabites_763","bayareabites_16580","bayareabites_766","bayareabites_755","bayareabites_14738","bayareabites_14745"],"featImg":"bayareabites_137166","label":"bayareabites"},"bayareabites_137114":{"type":"posts","id":"bayareabites_137114","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137114","score":null,"sort":[1588957254000]},"guestAuthors":[],"slug":"check-please-bay-area-kids-presents-lai-hong-lounges-pork-potstickers","title":"'Check, Please! Bay Area Kids' Presents: Lai Hong Lounge's Pork Potstickers","publishDate":1588957254,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_136855,bayareabites_137009' label='More Check, Please! Recipes To Try']\u003c/p>\n\u003cp>Featured on this week’s \u003ca href=\"https://www.kqed.org/checkplease/20645\">\u003cem>Check, Please! Bay Area Kids\u003c/em>\u003c/a>, \u003ca href=\"https://www.lhklounge.com/\">Lai Hong Lounge\u003c/a> is a destination for family dim sum meals in San Francisco’s historic Chinatown. Guests tick off orders on illustrated menus, choosing from the restaurant’s 130 Cantonese offerings. On most weekends, the tables in the red dining room are filled with multigenerational families conversing and connecting over baskets of steaming siu mai and xiao long bao.\u003c/p>\n\u003cp>The beauty of dim sum, which translates to “little pieces of the heart,” is the experience of gathering together over food. For many, the recent closures of dining rooms have meant the loss of vital social connection and family time.\u003c/p>\n\u003cfigure id=\"attachment_137135\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137135\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lai Hong Lounge's dining room in February 2020. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='bayareabites_135331,bayareabites_111374,bayareabites_136067' label='More Dumplings']\u003c/p>\n\u003cp>During shelter-in-place, Lai Hong Lounge is working to bring the dim sum experience into people’s living rooms through takeout and delivery beginning May 13th. The restaurant is also sharing its pork potsticker recipe with KQED. According to Tiffany, the manager and daughter of the owners, ”This recipe is very forgiving. Once you’ve mastered the dough, there are endless possibilities and combinations to fill it.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While we wait to return to leisurely meals in crowded dining rooms, practice making these classic pork potstickers at home to share across a kitchen table.\u003c/p>\n\u003cfigure id=\"attachment_137133\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137133\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-800x500.jpg\" alt=\"\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">With practice, your dumpling folds can look as perfect as the ones prepared at San Francisco's Lai Hong Lounge. \u003ccite>(Lori Halloran/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Pork Potstickers\u003c/h3>\n\u003cp>\u003cem>Serves 6-8, Makes about 40 potstickers\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb all-purpose flour plus extra to prevent sticking\u003c/li>\n\u003cli>6 oz boiling water\u003c/li>\n\u003cli>6 oz cool water (room temp is fine)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>\u003ci>Filling\u003c/i>\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1½ lbs ground pork (or any other ground meat)\n\u003cul>\n\u003cli>\u003cem>Tip: If you want a more springy meat, finely chop whole pork or another meat of your choosing until it reaches the consistency of pre-ground meat. It takes a bit of a long time but is well worth the effort.\u003c/em>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>¼ lb cabbage (julienne or finely chopped)\u003c/li>\n\u003cli>¼ lb chives (if you want to omit chives, double the amount of cabbage)\n\u003cul>\n\u003cli>\u003cem>Tip: Chives give the filling an extra, acidic flavor that cuts the sweetness of the cabbage. If using a gamier meat, chives also help tone down the gaminess.\u003c/em>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli>1½ tbsp all-purpose flour\u003c/li>\n\u003cli>1½ tbsp oil (vegetable, corn, canola, avocado, or whatever you prefer)\u003c/li>\n\u003cli>1 tsp sugar\u003c/li>\n\u003cli>½ tsp salt\u003c/li>\n\u003cli>½ tsp soy sauce\u003c/li>\n\u003cli>½ tsp ground white pepper\u003c/li>\n\u003cli>Optional: spices of your choosing, such as chili flakes, cayenne pepper, or paprika\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003cstrong>Prep work:\u003c/strong>\u003c/em>\u003c/p>\n\u003col>\n\u003cli>In a large mixing bowl, combine the flour with the boiling water. Mix, add the cold water and mix again. You'll know the dough is formed when it resembles a smooth mass that's pliable. Once the dough is formed, cover and let sit for 30 minutes.\u003c/li>\n\u003cli>In a separate bowl, combine the ground pork, sugar, salt, soy sauce and white pepper. Mix until well until it resembles a paste. We like to pick the mixture up and throw it back into the bowl repeatedly to knead the ingredients together.\u003c/li>\n\u003cli>Add the 1½ tbsp of flour. Mix until combined and then add the 1½ tbsp of oil. Mix well.\u003c/li>\n\u003cli>Add the cabbage and chives and mix until evenly distributed.\u003c/li>\n\u003cli>Set your filling aside.\u003c/li>\n\u003cli>After the dough has rested for 30 minutes, dust your workplace generously with some flour.\u003c/li>\n\u003cli>Roll the dough into a log. Cut into about 40 segments. These will be the dumpling wrappers. Dust your workplace and the dough with more flour to prevent sticking. As you begin to roll out the wrappers, cover the dough you aren’t working with a kitchen towel. This will prevent it from drying out.\u003c/li>\n\u003cli>Take a rolling pin (we use one about the size of a boba straw) and roll out each piece of dough into a thin circle. You want the dough to be thin but not so thin that it breaks easily when stuffed. Aim for about the thickness of a credit card. Be sure to keep the middle of the wrapper a little bit thicker than the edges.\u003c/li>\n\u003cli>Once you have all the circles rolled out, it is time to fill! Take about 1 tbsp of the filling and place it into the middle of the circle. Fold the wrapper in half and pinch the edges together to enclose the filling. If you have extra filling leftover, you can flatten it out and pan-fry it like a meat patty.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137136\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-137136\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4.jpg\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Place a tablespoon of filling in the center of the wrapper. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137137\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-137137\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6.jpg\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Fold wrapper in half and crease the top. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003cstrong>To Cook:\u003c/strong>\u003c/em>\u003c/p>\n\u003col>\n\u003cli>In a pan on high heat, place potstickers around 1 to 1.5 inches apart from each other. Fill the pan with water until it covers to about half the height of the potsticker. Cover.\u003c/li>\n\u003cli>Cook until the water boils. Once the water is boiling, turn to low heat so that the water is still simmering. Continue to cook on low for 8 minutes.\u003c/li>\n\u003cli>Once 8 minutes have passed, pour out any water.\u003c/li>\n\u003cli>Add 1-2 tbsp of a neutral oil of your choice and tilt the pan to ensure the bottom of the pan is completely oiled. Pan fry the potstickers until the bottoms are golden brown.\u003c/li>\n\u003cli>Enjoy!\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20645\">Check, Please! Bay Area Kids episode\u003c/a> featuring \u003cstrong>Lai Hong Lounge\u003c/strong> as well as mini-golf pub-grub bites at San Francisco's \u003cstrong>Urban Putt\u003c/strong> and wood-fired pizzas at Redwood City's \u003cb>Vesta.\u003c/b>\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"San Francisco Chinatown's Lai Hong Lounge brings pork potstickers from 'Check Please! Bay Area Kids' to your dining table. ","status":"publish","parent":0,"modified":1588973711,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":949},"headData":{"title":"'Check, Please! Bay Area Kids' Presents: Lai Hong Lounge's Pork Potstickers | KQED","description":"San Francisco Chinatown's Lai Hong Lounge brings pork potstickers from 'Check Please! Bay Area Kids' to your dining table.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137114 https://ww2.kqed.org/bayareabites/?p=137114","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/08/check-please-bay-area-kids-presents-lai-hong-lounges-pork-potstickers/","disqusTitle":"'Check, Please! Bay Area Kids' Presents: Lai Hong Lounge's Pork Potstickers","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137114/check-please-bay-area-kids-presents-lai-hong-lounges-pork-potstickers","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":{"postid":"bayareabites_136855,bayareabites_137009","label":"More Check, Please! Recipes To Try "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Featured on this week’s \u003ca href=\"https://www.kqed.org/checkplease/20645\">\u003cem>Check, Please! Bay Area Kids\u003c/em>\u003c/a>, \u003ca href=\"https://www.lhklounge.com/\">Lai Hong Lounge\u003c/a> is a destination for family dim sum meals in San Francisco’s historic Chinatown. Guests tick off orders on illustrated menus, choosing from the restaurant’s 130 Cantonese offerings. On most weekends, the tables in the red dining room are filled with multigenerational families conversing and connecting over baskets of steaming siu mai and xiao long bao.\u003c/p>\n\u003cp>The beauty of dim sum, which translates to “little pieces of the heart,” is the experience of gathering together over food. For many, the recent closures of dining rooms have meant the loss of vital social connection and family time.\u003c/p>\n\u003cfigure id=\"attachment_137135\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137135\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lai Hong Lounge's dining room in February 2020. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_135331,bayareabites_111374,bayareabites_136067","label":"More Dumplings "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During shelter-in-place, Lai Hong Lounge is working to bring the dim sum experience into people’s living rooms through takeout and delivery beginning May 13th. The restaurant is also sharing its pork potsticker recipe with KQED. According to Tiffany, the manager and daughter of the owners, ”This recipe is very forgiving. Once you’ve mastered the dough, there are endless possibilities and combinations to fill it.”\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>While we wait to return to leisurely meals in crowded dining rooms, practice making these classic pork potstickers at home to share across a kitchen table.\u003c/p>\n\u003cfigure id=\"attachment_137133\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137133\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-800x500.jpg\" alt=\"\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">With practice, your dumpling folds can look as perfect as the ones prepared at San Francisco's Lai Hong Lounge. \u003ccite>(Lori Halloran/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Pork Potstickers\u003c/h3>\n\u003cp>\u003cem>Serves 6-8, Makes about 40 potstickers\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb all-purpose flour plus extra to prevent sticking\u003c/li>\n\u003cli>6 oz boiling water\u003c/li>\n\u003cli>6 oz cool water (room temp is fine)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>\u003ci>Filling\u003c/i>\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1½ lbs ground pork (or any other ground meat)\n\u003cul>\n\u003cli>\u003cem>Tip: If you want a more springy meat, finely chop whole pork or another meat of your choosing until it reaches the consistency of pre-ground meat. It takes a bit of a long time but is well worth the effort.\u003c/em>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>¼ lb cabbage (julienne or finely chopped)\u003c/li>\n\u003cli>¼ lb chives (if you want to omit chives, double the amount of cabbage)\n\u003cul>\n\u003cli>\u003cem>Tip: Chives give the filling an extra, acidic flavor that cuts the sweetness of the cabbage. If using a gamier meat, chives also help tone down the gaminess.\u003c/em>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli>1½ tbsp all-purpose flour\u003c/li>\n\u003cli>1½ tbsp oil (vegetable, corn, canola, avocado, or whatever you prefer)\u003c/li>\n\u003cli>1 tsp sugar\u003c/li>\n\u003cli>½ tsp salt\u003c/li>\n\u003cli>½ tsp soy sauce\u003c/li>\n\u003cli>½ tsp ground white pepper\u003c/li>\n\u003cli>Optional: spices of your choosing, such as chili flakes, cayenne pepper, or paprika\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003cstrong>Prep work:\u003c/strong>\u003c/em>\u003c/p>\n\u003col>\n\u003cli>In a large mixing bowl, combine the flour with the boiling water. Mix, add the cold water and mix again. You'll know the dough is formed when it resembles a smooth mass that's pliable. Once the dough is formed, cover and let sit for 30 minutes.\u003c/li>\n\u003cli>In a separate bowl, combine the ground pork, sugar, salt, soy sauce and white pepper. Mix until well until it resembles a paste. We like to pick the mixture up and throw it back into the bowl repeatedly to knead the ingredients together.\u003c/li>\n\u003cli>Add the 1½ tbsp of flour. Mix until combined and then add the 1½ tbsp of oil. Mix well.\u003c/li>\n\u003cli>Add the cabbage and chives and mix until evenly distributed.\u003c/li>\n\u003cli>Set your filling aside.\u003c/li>\n\u003cli>After the dough has rested for 30 minutes, dust your workplace generously with some flour.\u003c/li>\n\u003cli>Roll the dough into a log. Cut into about 40 segments. These will be the dumpling wrappers. Dust your workplace and the dough with more flour to prevent sticking. As you begin to roll out the wrappers, cover the dough you aren’t working with a kitchen towel. This will prevent it from drying out.\u003c/li>\n\u003cli>Take a rolling pin (we use one about the size of a boba straw) and roll out each piece of dough into a thin circle. You want the dough to be thin but not so thin that it breaks easily when stuffed. Aim for about the thickness of a credit card. Be sure to keep the middle of the wrapper a little bit thicker than the edges.\u003c/li>\n\u003cli>Once you have all the circles rolled out, it is time to fill! Take about 1 tbsp of the filling and place it into the middle of the circle. Fold the wrapper in half and pinch the edges together to enclose the filling. If you have extra filling leftover, you can flatten it out and pan-fry it like a meat patty.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137136\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-137136\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4.jpg\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Place a tablespoon of filling in the center of the wrapper. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137137\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-137137\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6.jpg\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Fold wrapper in half and crease the top. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003cstrong>To Cook:\u003c/strong>\u003c/em>\u003c/p>\n\u003col>\n\u003cli>In a pan on high heat, place potstickers around 1 to 1.5 inches apart from each other. Fill the pan with water until it covers to about half the height of the potsticker. Cover.\u003c/li>\n\u003cli>Cook until the water boils. Once the water is boiling, turn to low heat so that the water is still simmering. Continue to cook on low for 8 minutes.\u003c/li>\n\u003cli>Once 8 minutes have passed, pour out any water.\u003c/li>\n\u003cli>Add 1-2 tbsp of a neutral oil of your choice and tilt the pan to ensure the bottom of the pan is completely oiled. Pan fry the potstickers until the bottoms are golden brown.\u003c/li>\n\u003cli>Enjoy!\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20645\">Check, Please! Bay Area Kids episode\u003c/a> featuring \u003cstrong>Lai Hong Lounge\u003c/strong> as well as mini-golf pub-grub bites at San Francisco's \u003cstrong>Urban Putt\u003c/strong> and wood-fired pizzas at Redwood City's \u003cb>Vesta.\u003c/b>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137114/check-please-bay-area-kids-presents-lai-hong-lounges-pork-potstickers","authors":["5083","11614"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_2695","bayareabites_1246","bayareabites_1875","bayareabites_12","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_757","bayareabites_763","bayareabites_16579","bayareabites_1269","bayareabites_1544","bayareabites_14738","bayareabites_14745"],"featImg":"bayareabites_137118","label":"bayareabites"},"bayareabites_136549":{"type":"posts","id":"bayareabites_136549","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136549","score":null,"sort":[1585605650000]},"guestAuthors":[],"slug":"small-farmers-local-markets-nimbly-adapt-to-a-new-consumer-landscape","title":"Small Farmers, Local Markets Nimbly Adapt to a New Consumer Landscape","publishDate":1585605650,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Despite the coronavirus outbreak's disturbances to daily life, fresh fruits and vegetables are still making their way to farmers markets and community supported agriculture (CSA) boxes. S\u003c/span>ome national grocery store chains might be facing temporary shortages, but local food sources with shorter supply chains have stayed nimble and in demand.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“[Last] Monday, we just started getting an influx of messages and emails asking if people could buy directly from us,” says Helena Sylvester, who runs \u003ca href=\"http://www.happyacrefarm.com/csa2020\" target=\"_blank\" rel=\"noopener noreferrer\">Happy Acre Farm\u003c/a> in Sunol along with her husband. “Our plan was to not start our CSA until June and only sell to restaurants until that happened.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sylvester's plans changed when the farm’s restaurant sales decreased, as many eateries closed their doors once California's shelter-in-place orders mandated take out-only service. “We decided to divert that produce to people instead,” she explains. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B975U9HgYQt/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today the family-owned and -operated farm supplies around 20 boxes a week on a first come, first served basis, and they can be picked up at the farm or a drop-off site in Oakland. Sylvester says the demand is much higher than when Happy Acre was only supplying to restaurants. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“[Farms] seem like they're either switching to a farm box or, if they already had one, creating more room in there for new members,” notes Sylvester, who has seen many other small farmers adjusting their business models in recent days. “And it seems like there's almost not enough farms for the demand. A lot of people have waiting lists going.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Berkeley’s\u003ca href=\"https://ecologycenter.org/fm/\" target=\"_blank\" rel=\"noopener noreferrer\"> Ecology Center\u003c/a>, which runs three farmers markets, is committed to keeping all of them open through the coronavirus crisis. In accordance with new guidelines from the California Department of Public Health, their markets, along with others throughout the Bay Area, have installed new safety measures, including stoppage on produce sampling, increased hand-washing and sanitizing stations and social distancing rules. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It's kind of above and beyond what you'd even see probably at a grocery store,” said Carle Brinkman, the food and farming program director at the Ecology Center. Brinkman explains that each farmer serves one customer at a time, and a designated person handles payment away from the produce.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136585\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED.jpg\" alt=\"Social distancing guidelines and additional hand washing stations are one of the ways farmers markets like CUESA have adapted to the coronavirus pandemic. \" width=\"1920\" height=\"1285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-1020x683.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Social distancing guidelines and additional hand washing stations are one of the ways farmers markets like CUESA have adapted to the coronavirus pandemic. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Customers are also asked to go into vendor areas one at a time and line up six feet apart as they wait to pay. “We're marking out those six-feet-apart spaces with either chalk or tape or cones to ensure the social distancing,” she says, adding that enforcing social distancing has proven to be the most challenging aspect so far. Ecology Center is also waiving all penalties for vendors who call in sick for the duration of the pandemic.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://cuesa.org/article/cuesa%E2%80%99s-guide-farmers-market-food-pickup-and-delivery\" target=\"_blank\" rel=\"noopener noreferrer\">CUESA\u003c/a>, whose San Francisco Ferry Plaza Farmers Market remains open, is taking similar public health precautions. (CUESA’s Jack London Square Farmers Market is currently on hold through May 1o, and their Mission Community Market returns from winter hiatus on April 9.) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our priority is really to make sure that our community is well fed,” says Brie Mazurek, the communications director at CUESA. “There's so much amazing produce in California, so many family farms. We don't want to see any produce sitting in the fields right now when there are hungry people who need to eat.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mazurek noted that open-air farmers markets can easily adapt to social distance-friendly layouts. “There's a lot more room to walk around and maneuver and create space. Especially as some of our vendors have had to opt out,” she says. “It's also just a much shorter supply chain for people. In terms of how this food is getting from the field to the market. There are fewer hands handling it.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though restaurant accounts have significantly dwindled, CUESA, Ecology Center and other farmers markets are sorting out how to effectively and safely get fresh produce and pantry items to the surge of people who are cooking at home. “Farmers markets and small and midsize farmers that sell there are poised for resiliency in that they can potentially pivot more quickly to a different business model,” says Brinkman. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The one thing that they're not set up for in terms of resiliency is federal funding,” she continues. “They're often forgotten because they're a smaller size slice of the pie.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136583\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED.jpg\" alt=\"Many small farmers across the state depend on farmers markets and restaurants orders that have depleted since shelter-in-place was instituted.\" width=\"1920\" height=\"1285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-1020x683.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Many small farmers across the state depend on farmers markets and restaurants orders that have depleted since shelter-in-place was instituted. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">On a local level, Ecology Center, a leading member of the California Alliance of Farmers Markets, is advocating that local officials keep farmers markets open as an essential service across California counties that have invoked stricter measures than the state. Farmers markets in Pleasanton and the Peninsula in the \u003ca href=\"https://pcfma.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Pacific Coast Farmers Market Association\u003c/a> network have temporarily closed, for instance, while others in the South Bay recently reopened after a short hiatus. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“They're essential for the livelihood of farmers and really essential healthy food access points for the community,” explains Brinkman, emphasizing that CalFresh (formerly known as food stamps) customers rely on farmers markets for fresh produce. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Federal efforts are also underway by the \u003c/span>\u003ca href=\"https://farmersmarketcoalition.org/farmers-markets-covid19/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">Farmers Market Coalition\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a national group that advocated that federal dollars from the stimulus package go to small and mid-sized farmers. The $2 trillion dollar bill, which the president signed into law, has \u003ca href=\"https://www.nytimes.com/2020/03/27/us/politics/coronavirus-stimulus-bill-farmers.html\" target=\"_blank\" rel=\"noopener noreferrer\">$9.5 billion set aside\u003c/a> for “agricultural producers impacted by coronavirus, including producers of specialty crops, producers that supply local food systems, including farmers markets, restaurants, and schools, and livestock producers, including dairy producers.” Distribution of those funds remains to be seen. [aside postid='bayareabites_136564,bayareabites_136541,bayareabites_136504' label='More Food Stories']\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> “In this time of crisis, maintaining local food systems and ensuring that small and midsize farmers can be viable, and remain, and aren't bought up, feels absolutely essential to the long term health and wellbeing of the Bay Area, the state and the country,” Brinkman says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Back at Happy Acre Farm, Sylvester and her husband are preparing to plant squashes, melons, early girl tomatoes for a summer harvest enough for at least 50 weekly CSA boxes. “We're hoping that this spike in interest and demand for regional food sourced straight from the grower isn’t a one time emergency purchase. We're going to plant for it like it's the new normal,” she shares. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“As awful as this entire thing has been to watch, watching the resilience of the farmers and their creativity has been really remarkable.”\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"With shorter supply chains and an increased demand for home-cooking ingredients, farmers markets are poised to weather coronavirus. ","status":"publish","parent":0,"modified":1585688191,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1167},"headData":{"title":"Small Farmers, Local Markets Nimbly Adapt to a New Consumer Landscape | KQED","description":"With shorter supply chains and an increased demand for home-cooking ingredients, farmers markets are poised to weather coronavirus. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136549 https://ww2.kqed.org/bayareabites/?p=136549","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/03/30/small-farmers-local-markets-nimbly-adapt-to-a-new-consumer-landscape/","disqusTitle":"Small Farmers, Local Markets Nimbly Adapt to a New Consumer Landscape","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136549/small-farmers-local-markets-nimbly-adapt-to-a-new-consumer-landscape","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Despite the coronavirus outbreak's disturbances to daily life, fresh fruits and vegetables are still making their way to farmers markets and community supported agriculture (CSA) boxes. S\u003c/span>ome national grocery store chains might be facing temporary shortages, but local food sources with shorter supply chains have stayed nimble and in demand.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“[Last] Monday, we just started getting an influx of messages and emails asking if people could buy directly from us,” says Helena Sylvester, who runs \u003ca href=\"http://www.happyacrefarm.com/csa2020\" target=\"_blank\" rel=\"noopener noreferrer\">Happy Acre Farm\u003c/a> in Sunol along with her husband. “Our plan was to not start our CSA until June and only sell to restaurants until that happened.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sylvester's plans changed when the farm’s restaurant sales decreased, as many eateries closed their doors once California's shelter-in-place orders mandated take out-only service. “We decided to divert that produce to people instead,” she explains. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B975U9HgYQt"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Today the family-owned and -operated farm supplies around 20 boxes a week on a first come, first served basis, and they can be picked up at the farm or a drop-off site in Oakland. Sylvester says the demand is much higher than when Happy Acre was only supplying to restaurants. \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\">“[Farms] seem like they're either switching to a farm box or, if they already had one, creating more room in there for new members,” notes Sylvester, who has seen many other small farmers adjusting their business models in recent days. “And it seems like there's almost not enough farms for the demand. A lot of people have waiting lists going.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Berkeley’s\u003ca href=\"https://ecologycenter.org/fm/\" target=\"_blank\" rel=\"noopener noreferrer\"> Ecology Center\u003c/a>, which runs three farmers markets, is committed to keeping all of them open through the coronavirus crisis. In accordance with new guidelines from the California Department of Public Health, their markets, along with others throughout the Bay Area, have installed new safety measures, including stoppage on produce sampling, increased hand-washing and sanitizing stations and social distancing rules. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It's kind of above and beyond what you'd even see probably at a grocery store,” said Carle Brinkman, the food and farming program director at the Ecology Center. Brinkman explains that each farmer serves one customer at a time, and a designated person handles payment away from the produce.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136585\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED.jpg\" alt=\"Social distancing guidelines and additional hand washing stations are one of the ways farmers markets like CUESA have adapted to the coronavirus pandemic. \" width=\"1920\" height=\"1285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-1020x683.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Social distancing guidelines and additional hand washing stations are one of the ways farmers markets like CUESA have adapted to the coronavirus pandemic. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Customers are also asked to go into vendor areas one at a time and line up six feet apart as they wait to pay. “We're marking out those six-feet-apart spaces with either chalk or tape or cones to ensure the social distancing,” she says, adding that enforcing social distancing has proven to be the most challenging aspect so far. Ecology Center is also waiving all penalties for vendors who call in sick for the duration of the pandemic.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://cuesa.org/article/cuesa%E2%80%99s-guide-farmers-market-food-pickup-and-delivery\" target=\"_blank\" rel=\"noopener noreferrer\">CUESA\u003c/a>, whose San Francisco Ferry Plaza Farmers Market remains open, is taking similar public health precautions. (CUESA’s Jack London Square Farmers Market is currently on hold through May 1o, and their Mission Community Market returns from winter hiatus on April 9.) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our priority is really to make sure that our community is well fed,” says Brie Mazurek, the communications director at CUESA. “There's so much amazing produce in California, so many family farms. We don't want to see any produce sitting in the fields right now when there are hungry people who need to eat.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mazurek noted that open-air farmers markets can easily adapt to social distance-friendly layouts. “There's a lot more room to walk around and maneuver and create space. Especially as some of our vendors have had to opt out,” she says. “It's also just a much shorter supply chain for people. In terms of how this food is getting from the field to the market. There are fewer hands handling it.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though restaurant accounts have significantly dwindled, CUESA, Ecology Center and other farmers markets are sorting out how to effectively and safely get fresh produce and pantry items to the surge of people who are cooking at home. “Farmers markets and small and midsize farmers that sell there are poised for resiliency in that they can potentially pivot more quickly to a different business model,” says Brinkman. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The one thing that they're not set up for in terms of resiliency is federal funding,” she continues. “They're often forgotten because they're a smaller size slice of the pie.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136583\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED.jpg\" alt=\"Many small farmers across the state depend on farmers markets and restaurants orders that have depleted since shelter-in-place was instituted.\" width=\"1920\" height=\"1285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-1020x683.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Many small farmers across the state depend on farmers markets and restaurants orders that have depleted since shelter-in-place was instituted. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">On a local level, Ecology Center, a leading member of the California Alliance of Farmers Markets, is advocating that local officials keep farmers markets open as an essential service across California counties that have invoked stricter measures than the state. Farmers markets in Pleasanton and the Peninsula in the \u003ca href=\"https://pcfma.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Pacific Coast Farmers Market Association\u003c/a> network have temporarily closed, for instance, while others in the South Bay recently reopened after a short hiatus. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“They're essential for the livelihood of farmers and really essential healthy food access points for the community,” explains Brinkman, emphasizing that CalFresh (formerly known as food stamps) customers rely on farmers markets for fresh produce. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Federal efforts are also underway by the \u003c/span>\u003ca href=\"https://farmersmarketcoalition.org/farmers-markets-covid19/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">Farmers Market Coalition\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a national group that advocated that federal dollars from the stimulus package go to small and mid-sized farmers. The $2 trillion dollar bill, which the president signed into law, has \u003ca href=\"https://www.nytimes.com/2020/03/27/us/politics/coronavirus-stimulus-bill-farmers.html\" target=\"_blank\" rel=\"noopener noreferrer\">$9.5 billion set aside\u003c/a> for “agricultural producers impacted by coronavirus, including producers of specialty crops, producers that supply local food systems, including farmers markets, restaurants, and schools, and livestock producers, including dairy producers.” Distribution of those funds remains to be seen. \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136564,bayareabites_136541,bayareabites_136504","label":"More Food Stories "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> “In this time of crisis, maintaining local food systems and ensuring that small and midsize farmers can be viable, and remain, and aren't bought up, feels absolutely essential to the long term health and wellbeing of the Bay Area, the state and the country,” Brinkman says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Back at Happy Acre Farm, Sylvester and her husband are preparing to plant squashes, melons, early girl tomatoes for a summer harvest enough for at least 50 weekly CSA boxes. “We're hoping that this spike in interest and demand for regional food sourced straight from the grower isn’t a one time emergency purchase. We're going to plant for it like it's the new normal,” she shares. \u003c/span>\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>\u003cspan style=\"font-weight: 400\">“As awful as this entire thing has been to watch, watching the resilience of the farmers and their creativity has been really remarkable.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136549/small-farmers-local-markets-nimbly-adapt-to-a-new-consumer-landscape","authors":["11625"],"categories":["bayareabites_109","bayareabites_264","bayareabites_12276","bayareabites_8770","bayareabites_1962","bayareabites_1874","bayareabites_95","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_3645","bayareabites_16549","bayareabites_16545","bayareabites_237","bayareabites_14747"],"featImg":"bayareabites_136584","label":"bayareabites"},"bayareabites_136377":{"type":"posts","id":"bayareabites_136377","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136377","score":null,"sort":[1583362853000]},"guestAuthors":[],"slug":"flavors-worth-finding-yolk-spill-vegetarian-value-and-fried-rice-to-bet-on","title":"Flavors Worth Finding: Yolk Spill, Vegetarian Value and Fried Rice to Bet On","publishDate":1583362853,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>Rintaro's Delicate Udon Carbonara\u003c/h2>\n\u003cp>Cracking open the yolk of a semi-cooked egg has become a cheap trick on the internet. Videos of gooey yolk spilling onto bread, rice, or even a bare plate continue to drive people into a frenzy with heart-eyed emojis abound. Though I love eggs, I don't necessarily fall for this trap. Yolk spills that cause the most food envy on the internet are a bit too runny for me. I enjoy a bit more viscosity in my yolks—a honey-slow drip that might be too sluggish to go viral.\u003c/p>\n\u003cp>In any case, when I had dinner at \u003ca href=\"https://izakayarintaro.com/\">Rintaro\u003c/a>, the beautiful and celebrated Mission izakaya, I didn't think an egg would be what captured me—especially since I went looking for its mother. Rintaro's is best known for its yakitori: skewered chicken from almost every part of the bird, seasoned with a light touch and grilled over charcoal not a minute too long. The heart was a surprising dense and flavorful delight. The skin was satisfying and craveable. The gizzard, of which I snagged the last order, continues to be a treasured favorite of mine.\u003c/p>\n\u003cp>I was lucky to go to Rintaro with a couple of friends who live nearby and frequent the restaurant, so despite the barrage of diverse, grilled chicken parts we'd just eaten, they insisted on trying the \u003cstrong>udon carbonara\u003c/strong>. Kneaded and rolled in-house, Rintaro's udon is nearly fluffy were it not for its chew. The restaurant's take on carbonara looked incredibly simple. A bowl held a minimal tableau: a nest of off-white noodles, at its center a bright yellow egg yolk, and, off to the side, pale pink curls of shaved katsuobushi (dried and smoked skipjack tuna). We cracked the yolk—yes, on camera—and mixed in the katsuobushi until all the noodles were coated with both. My first bite was so good, as was my next and the one after that. Maybe yolk spill deserves the hype after all. Especially if it's dissolving flakes of salty, smokey fish, disappearing into a bowl of fresh noodles before it does the same into my mouth. —\u003cem>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136388\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136388\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-800x600.jpg\" alt=\"At just six dollars a plate, the vegetable fried rice at the Oaks Card Club might be the safest bet in the house.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">At just six dollars a plate, the vegetable fried rice at the Oaks Card Club might be the safest bet in the house. \u003ccite>(Sam Lefebvre)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Betting Over Fried Rice\u003c/h2>\n\u003cp>I’m clutching a piece of broccoli between chopsticks with one hand, and ceding $75 to a man wearing sunglasses and a Bad Boys Bail Bonds lanyard with the other. I haven’t been robbed while contenting myself with takeout, but it sort of feels that way. I’m at the \u003ca href=\"https://www.oakscardclub.com/\">Oaks Card Club\u003c/a> in Emeryville, eating vegetable fried rice off a porcelain platter at a game of Texas hold ‘em. And what minutes ago seemed like an affordable, generous serving of food is becoming increasingly expensive.\u003c/p>\n\u003cp>The Oaks is attached to a sports bar and cafeteria-style restaurant with a dim-lit warren of cushiony booths. It is a hofbrau—historically, in California, a drinking establishment with trays and carved-to-order beef and poultry—but in an idiosyncrasy befitting the Oaks’ polyglot clientele, there’s also Chinese and Vietnamese fare. (Incidentally, the Oaks is \u003ca href=\"https://www.kqed.org/news/19460/oaks-card-club-owner-says-hearing-on-reopening-tomorrow\">no longer the only local hofbrau\u003c/a> known to federal agents.) The prices are modest, and gamblers receive a discount when they order from the card table. Like the games, some food items are served 24/7.\u003c/p>\n\u003cp>I’d ordered the \u003cstrong>vegetable fried rice with bok choy, mushrooms and broccoli\u003c/strong>. On other visits I added tofu, but found it under-seasoned and undercooked. It cost $6, and I gave the server $10. Karmic deposit? Partly. The Oaks brings in somewhere around $100 million annually, judging by municipal tax documents, yet its union servers have still had to picket for fair wages and healthcare. Anyway, professional critics tend to disparage the food here. But I don’t think they’ve gone broke and taken leftovers with extra garlic chili sauce to go—because the next day, it tastes rich. —\u003cem>Sam Lefebvre, Arts Reporter\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>https://www.instagram.com/p/BE9IHqKhtWq/\u003c/p>\n\u003ch2>HeyDay's Hard-to-Forget Cauliflower Sandwich\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">As an office worker in the land of $15 salads containing little more than just lettuce, I’ve gotten into the habit of bringing a more filling and nutritious lunch from home. But after a weekend of going out too much and missing my regular grocery run, a coworker invited me to \u003ca href=\"http://www.heydaysf.com/\">HeyDay\u003c/a>—my new favorite lunch spot in downtown San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On my first visit, I tried a \u003cstrong>roasted cauliflower sandwich\u003c/strong> with thick, flaky slices of pecorino cheese on an Acme baguette. Dressed with aioli, and with a big helping of arugula inside, the sandwich surprised me with its mingling of different flavors and textures. The flavorful, seasoned cauliflower was moist, and provided a soft counterpoint to the hard cheese and crunchy greens. I paired it with a decadently spiced Moroccan chickpea salad—a combo that came out under $12 and kept me full until my after-work gym sesh.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='bayareabites_118638,bayareabites_136123,bayareabites_136299' label='Still More Flavors Worth Finding']\u003c/span>\u003c/p>\n\u003cp>I couldn’t stop thinking about that lunch in the days that followed—something about the toothsome juxtaposition of well-seasoned cauliflower next to salty cheese. Since that discovery, my HeyDay stamp card has already gotten to be 30% full. I also tried the kale salad with toasted sunflower seeds and yogurt-avocado, as well as a more filling salad with arugula, farro, marinated mushrooms, tofu, beets and dried cranberries.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As someone who tries to eat healthy and vegetarian during the week, and indulges during weekend meals out, HeyDay is sure to become part of my routine. —\u003cem>Nastia Voynovskaya, Associate Arts Editor\u003c/em>\u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Vegetable fried rice that accidentally costs $75, an addictive cauliflower sandwich and an egg-covered udon carbonara round out this week's staff picks.","status":"publish","parent":0,"modified":1596131953,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1028},"headData":{"title":"Flavors Worth Finding: Yolk Spill, Vegetarian Value and Fried Rice to Bet On | KQED","description":"Vegetable fried rice that accidentally costs $75, an addictive cauliflower sandwich and an egg-covered udon carbonara round out this week's staff picks.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136377 https://ww2.kqed.org/bayareabites/?p=136377","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/03/04/flavors-worth-finding-yolk-spill-vegetarian-value-and-fried-rice-to-bet-on/","disqusTitle":"Flavors Worth Finding: Yolk Spill, Vegetarian Value and Fried Rice to Bet On","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136377/flavors-worth-finding-yolk-spill-vegetarian-value-and-fried-rice-to-bet-on","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>Rintaro's Delicate Udon Carbonara\u003c/h2>\n\u003cp>Cracking open the yolk of a semi-cooked egg has become a cheap trick on the internet. Videos of gooey yolk spilling onto bread, rice, or even a bare plate continue to drive people into a frenzy with heart-eyed emojis abound. Though I love eggs, I don't necessarily fall for this trap. Yolk spills that cause the most food envy on the internet are a bit too runny for me. I enjoy a bit more viscosity in my yolks—a honey-slow drip that might be too sluggish to go viral.\u003c/p>\n\u003cp>In any case, when I had dinner at \u003ca href=\"https://izakayarintaro.com/\">Rintaro\u003c/a>, the beautiful and celebrated Mission izakaya, I didn't think an egg would be what captured me—especially since I went looking for its mother. Rintaro's is best known for its yakitori: skewered chicken from almost every part of the bird, seasoned with a light touch and grilled over charcoal not a minute too long. The heart was a surprising dense and flavorful delight. The skin was satisfying and craveable. The gizzard, of which I snagged the last order, continues to be a treasured favorite of mine.\u003c/p>\n\u003cp>I was lucky to go to Rintaro with a couple of friends who live nearby and frequent the restaurant, so despite the barrage of diverse, grilled chicken parts we'd just eaten, they insisted on trying the \u003cstrong>udon carbonara\u003c/strong>. Kneaded and rolled in-house, Rintaro's udon is nearly fluffy were it not for its chew. The restaurant's take on carbonara looked incredibly simple. A bowl held a minimal tableau: a nest of off-white noodles, at its center a bright yellow egg yolk, and, off to the side, pale pink curls of shaved katsuobushi (dried and smoked skipjack tuna). We cracked the yolk—yes, on camera—and mixed in the katsuobushi until all the noodles were coated with both. My first bite was so good, as was my next and the one after that. Maybe yolk spill deserves the hype after all. Especially if it's dissolving flakes of salty, smokey fish, disappearing into a bowl of fresh noodles before it does the same into my mouth. —\u003cem>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136388\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136388\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-800x600.jpg\" alt=\"At just six dollars a plate, the vegetable fried rice at the Oaks Card Club might be the safest bet in the house.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">At just six dollars a plate, the vegetable fried rice at the Oaks Card Club might be the safest bet in the house. \u003ccite>(Sam Lefebvre)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Betting Over Fried Rice\u003c/h2>\n\u003cp>I’m clutching a piece of broccoli between chopsticks with one hand, and ceding $75 to a man wearing sunglasses and a Bad Boys Bail Bonds lanyard with the other. I haven’t been robbed while contenting myself with takeout, but it sort of feels that way. I’m at the \u003ca href=\"https://www.oakscardclub.com/\">Oaks Card Club\u003c/a> in Emeryville, eating vegetable fried rice off a porcelain platter at a game of Texas hold ‘em. And what minutes ago seemed like an affordable, generous serving of food is becoming increasingly expensive.\u003c/p>\n\u003cp>The Oaks is attached to a sports bar and cafeteria-style restaurant with a dim-lit warren of cushiony booths. It is a hofbrau—historically, in California, a drinking establishment with trays and carved-to-order beef and poultry—but in an idiosyncrasy befitting the Oaks’ polyglot clientele, there’s also Chinese and Vietnamese fare. (Incidentally, the Oaks is \u003ca href=\"https://www.kqed.org/news/19460/oaks-card-club-owner-says-hearing-on-reopening-tomorrow\">no longer the only local hofbrau\u003c/a> known to federal agents.) The prices are modest, and gamblers receive a discount when they order from the card table. Like the games, some food items are served 24/7.\u003c/p>\n\u003cp>I’d ordered the \u003cstrong>vegetable fried rice with bok choy, mushrooms and broccoli\u003c/strong>. On other visits I added tofu, but found it under-seasoned and undercooked. It cost $6, and I gave the server $10. Karmic deposit? Partly. The Oaks brings in somewhere around $100 million annually, judging by municipal tax documents, yet its union servers have still had to picket for fair wages and healthcare. Anyway, professional critics tend to disparage the food here. But I don’t think they’ve gone broke and taken leftovers with extra garlic chili sauce to go—because the next day, it tastes rich. —\u003cem>Sam Lefebvre, Arts Reporter\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BE9IHqKhtWq"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch2>HeyDay's Hard-to-Forget Cauliflower Sandwich\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">As an office worker in the land of $15 salads containing little more than just lettuce, I’ve gotten into the habit of bringing a more filling and nutritious lunch from home. But after a weekend of going out too much and missing my regular grocery run, a coworker invited me to \u003ca href=\"http://www.heydaysf.com/\">HeyDay\u003c/a>—my new favorite lunch spot in downtown San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On my first visit, I tried a \u003cstrong>roasted cauliflower sandwich\u003c/strong> with thick, flaky slices of pecorino cheese on an Acme baguette. Dressed with aioli, and with a big helping of arugula inside, the sandwich surprised me with its mingling of different flavors and textures. The flavorful, seasoned cauliflower was moist, and provided a soft counterpoint to the hard cheese and crunchy greens. I paired it with a decadently spiced Moroccan chickpea salad—a combo that came out under $12 and kept me full until my after-work gym sesh.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_118638,bayareabites_136123,bayareabites_136299","label":"Still More Flavors Worth Finding "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>I couldn’t stop thinking about that lunch in the days that followed—something about the toothsome juxtaposition of well-seasoned cauliflower next to salty cheese. Since that discovery, my HeyDay stamp card has already gotten to be 30% full. I also tried the kale salad with toasted sunflower seeds and yogurt-avocado, as well as a more filling salad with arugula, farro, marinated mushrooms, tofu, beets and dried cranberries.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As someone who tries to eat healthy and vegetarian during the week, and indulges during weekend meals out, HeyDay is sure to become part of my routine. —\u003cem>Nastia Voynovskaya, Associate Arts Editor\u003c/em>\u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136377/flavors-worth-finding-yolk-spill-vegetarian-value-and-fried-rice-to-bet-on","authors":["11625"],"categories":["bayareabites_109","bayareabites_752","bayareabites_8770","bayareabites_1245","bayareabites_334","bayareabites_1875","bayareabites_1807","bayareabites_90","bayareabites_1873"],"tags":["bayareabites_16353","bayareabites_785","bayareabites_16542","bayareabites_16622","bayareabites_16536","bayareabites_12213","bayareabites_16539","bayareabites_10422","bayareabites_16538","bayareabites_16540","bayareabites_15847","bayareabites_16541","bayareabites_16543"],"featImg":"bayareabites_136389","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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