Bay Area Bites Food + DrinkBay Area Bites Food + Drink
Mission Meals Collective and Sheltering in Place
Mozzeria Closure Is a Double Loss for Deaf Diners
Ordering Thanksgiving Dinner To Go? How Best to Actually Support a Restaurant
Thalai Deepavali and New Traditions in the Time of Coronavirus
Student-Led Organization Hosts Benefit Featuring Alice Waters and José Andrés
Chef Reina Steps Out of the Shadow Of Nick’s on Grand
Food Writing Could Be Better, But It Will Need to Get Unappetizing First
After a Long Wait, Horn Barbecue Opens Saturday in Old Brown Sugar Kitchen Space
Flavors At Home: Jar Meals for When You Don't Feel Like Cooking
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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"},"uramakrishnan":{"type":"authors","id":"11689","meta":{"index":"authors_1591205172","id":"11689","found":true},"name":"Urmila Ramakrishnan","firstName":"Urmila","lastName":"Ramakrishnan","slug":"uramakrishnan","email":"uramakrishnan@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Food Editor","bio":"Urmila Ramakrishnan is KQED Arts & Culture’s food editor and an award-winning food journalist based in the Bay Area. Her multi-platform work has been featured in \u003ci>The New York Times\u003c/i>, \u003ci>Edible\u003c/i>, \u003ci>The San Francisco Chronicle\u003c/i>, among other publications. She’s a kitchen gadget enthusiast who also loves food puns. Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","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":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"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_139097":{"type":"posts","id":"bayareabites_139097","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139097","score":null,"sort":[1605896037000]},"guestAuthors":[],"slug":"mission-meals-collective-and-sheltering-in-place","title":"Mission Meals Collective and Sheltering in Place","publishDate":1605896037,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp class=\"p1\">Since the beginning of shelter-in-place orders in March, businesses across the U.S. have been forced to close their doors in accordance with shelter-in-place restrictions. While many storefronts now stand quiet and vacant, Eterna Primavera Bakery on 24th and Alabama streets is an exception to the desolation.\u003c/p>\n\u003cp class=\"p1\">Every Sunday since early March, the Guatemalan bakery transforms into a packing and distribution site for the Mission Meals Coalition (MMC), a new mutual aid collective that provides groceries and hot meals for folks across the Bay Area.\u003c/p>\n\u003cp class=\"p1\">The coalition is made up of several community partnerships with local businesses and organizations—each of which fundraise and advocate for a range of underserved groups, from the houseless to the undocumented.\u003c/p>\n\u003cp class=\"p1\">MMC is founded and run by womxn of color—Gaby Alemán, her sisters, Xiomara and Cynthia, and their mother, Gabriela Ramírez. The coalition was formed in response to the systemic disparities in food security that the coronavirus pandemic has further exacerbated.\u003c/p>\n\u003cp class=\"p1\">The sisters credit the initial steps in MMC’s conception to their mother. Ramírez, a local event vendor, owns a chair and table rental business called Mom Chairs on 20th and Mission streets. While shelter-in-place orders meant a huge blow to her business, she started a list of people within her personal network who she knew would be impacted just as harshly by the economic effects of the pandemic.\u003c/p>\n\u003cfigure id=\"attachment_139562\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139562\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/yolandaone-800x1200.jpg\" alt=\"Woman in front of El Faro\" width=\"800\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/yolandaone-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/yolandaone-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/yolandaone-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/yolandaone-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/yolandaone-1024x1536.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/yolandaone-1365x2048.jpg 1365w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/yolandaone-1920x2880.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/yolandaone-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">MCC\u003c/figcaption>\u003c/figure>\n\u003cp class=\"p1\">Many of Ramírez’s friends and colleagues are neighborhood street vendors, a sector of the informal economy that is especially vulnerable during the pandemic due to their exposed work environment, their immigration status and the lack of protective benefits. Seeing this, Ramirez knew the pandemic was bound to impact her colleagues’ access to food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"p1\">Ramírez and her daughters purchased 100 tamales from Eterna Primavera Bakery to provide for the folks she had identified. Thus, MMC was born. Since then, the list of MMC’s recipients has expanded to migrant day laborers, asylum seekers, the edlerly and the unemployed in order to address the number of institutional gaps these communities often fall into.\u003c/p>\n\u003cp class=\"p1\">Nonprofit organizations geared toward addressing resource accessibility sometimes impose strict eligibility criteria on their services. Depending on the organization, a person’s zip code, immigration and employment status could all have an effect on whether or not they stand a chance at receiving the help they need.\u003c/p>\n\u003cp class=\"p1\">“A lot of nonprofits have limitations on their funding with regard to who can be served, especially if they’re funded by the local or federal government,” said Alemán, who currently works as the Community Engagement manager at the Bernal Heights Neighborhood Center. “A lot of our beloved street vendors are MMC recipients and we have some who, even though their community is here in San Francisco, may actually live in places like Oakland, Richmond, or Antioch. We make sure that they have their food delivered to them because they’re still an integral part of our Mission neighborhood.”\u003c/p>\n\u003cp class=\"p1\">Almost 90 percent of MMC recipients —as well as its founders— are Central American. “In addition to having grown up relying on food banks for many of our meals, we understand what it feels like to have frozen food thrown at you,” said Alemán. “Of course we were grateful but I remember feeling such a lack of human dignity when we received these services, so we really want to ensure that our recipients’ dignity remains at the center of all of this.”\u003c/p>\n\u003cfigure id=\"attachment_139563\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139563\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/reinamaria-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/reinamaria-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/reinamaria-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/reinamaria-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/reinamaria-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/reinamaria-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/reinamaria-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/reinamaria-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Members of Mission Meal Coalition \u003ccite>(MCC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp class=\"p1\">MMC has partnered with Eterna Primavera Bakery, El Faro SoMa, La Guerrera’s Kitchen and Tacos El Precioso.\u003c/p>\n\u003cp class=\"p1\">El Faro Taquería—hailed as the home of the famous “Mission style burrito”—has been a San Francisco staple since 1961. Since the SIP orders were implemented, El Faro’s SoMa location has seen a drastic drop in sales which has put the family-run shop in a tough position. “We’re making 80 percent less than what we used to make,” said Yolanda Ontiveros, owner of El Faro SoMa.\u003c/p>\n\u003cp class=\"p1\">It’s circumstances like these that make mutual aid organizing so vital. Through their partnership with MMC, El Faro SoMa has had an increase in profit thanks to the coalition’s orders for hot meals that are distributed to their houseless and day laborer recipients.\u003c/p>\n\u003cp class=\"p1\">“We’re very appreciative to have this extra income,” said Yolanda’s daughter Valeria Olguín, who also helps run the business. “These orders also create extra hours for our employees to work since the number of hours we can offer have been compromised by the pandemic.”\u003c/p>\n\u003cp class=\"p1\">Reyna Maldonado, who co-owns La Guerrera’s Kitchen with her mother Ofelia Barajas in Oakland, emphasized the significance of the role that womxn of color play in building and preserving the community.\u003c/p>\n\u003cp class=\"p1\">“I really admire [MMC],” Maldonado said. “Our partnership has pushed me to understand the interconnected inequities our communities face and the work needed to address them. They have also reminded me of the strength that womxn in the community have and how creative we can be.”\u003c/p>\n\u003cp class=\"p1\">MMC had recently run into an obstacle in keeping their resources accessible. On July 3rd, Alemán was alerted by Mission Food Hub—the food space through which the coalition had been able to subsidize groceries for their growing list of recipients—that their accessibility would now be contingent on the release of MMC recipients’ personal information such as full names, addresses and phone numbers. A shift in Mission Food Hub’s funding was ultimately what prompted this sudden demand.\u003c/p>\n\u003cp class=\"p1\">Due to their status, protection under the Health Insurance Portability and Accountability Act (HIPAA) and the warranted fear of repercussions under the Trump administration’s new Public Charge Rule—releasing identifiable information puts MMC recipients in an even more vulnerable position than they currently find themselves.\u003c/p>\n\u003cp class=\"p1\">The coalition has remained firm in their stance against releasing sensitive information despite the consequences because for MMC, basic human needs should be prioritized over fulfilling repressive institutional qualifications. In an open letter posted on MMC’s Instagram after learning of these new demands, the coalition said “Providing sensitive information is a safety issue and institutionally negating food to the most systematically marginalized in our communities is violence.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p1\">Despite the obstacles, MMC’s consistent transparency and unwavering advocacy has secured the coalition as one of the Bay Area’s most indomitable WOC-run mutual aid coalitions solely funded by community donations. MMC’s latest developments in their expansion like their flourishing Patreon and their partnership with SF Community Fridge at Adobe Books on 24th and Shotwell Street surely serve as a hopeful glimpse of what’s to come for the coalition as well as the community as a whole.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1621555270,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":2,"wordCount":1191},"headData":{"title":"Mission Meals Collective and Sheltering in Place | KQED","description":"Since the beginning of shelter-in-place orders in March, businesses across the U.S. have been forced to close their doors in accordance with shelter-in-place restrictions. While many storefronts now stand quiet and vacant, Eterna Primavera Bakery on 24th and Alabama streets is an exception to the desolation. Every Sunday since early March, the Guatemalan bakery transforms","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139097 https://ww2.kqed.org/bayareabites/?p=139097","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/11/20/mission-meals-collective-and-sheltering-in-place/","disqusTitle":"Mission Meals Collective and Sheltering in Place","nprByline":" Elissa Jimenez","path":"/bayareabites/139097/mission-meals-collective-and-sheltering-in-place","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp class=\"p1\">Since the beginning of shelter-in-place orders in March, businesses across the U.S. have been forced to close their doors in accordance with shelter-in-place restrictions. While many storefronts now stand quiet and vacant, Eterna Primavera Bakery on 24th and Alabama streets is an exception to the desolation.\u003c/p>\n\u003cp class=\"p1\">Every Sunday since early March, the Guatemalan bakery transforms into a packing and distribution site for the Mission Meals Coalition (MMC), a new mutual aid collective that provides groceries and hot meals for folks across the Bay Area.\u003c/p>\n\u003cp class=\"p1\">The coalition is made up of several community partnerships with local businesses and organizations—each of which fundraise and advocate for a range of underserved groups, from the houseless to the undocumented.\u003c/p>\n\u003cp class=\"p1\">MMC is founded and run by womxn of color—Gaby Alemán, her sisters, Xiomara and Cynthia, and their mother, Gabriela Ramírez. The coalition was formed in response to the systemic disparities in food security that the coronavirus pandemic has further exacerbated.\u003c/p>\n\u003cp class=\"p1\">The sisters credit the initial steps in MMC’s conception to their mother. Ramírez, a local event vendor, owns a chair and table rental business called Mom Chairs on 20th and Mission streets. While shelter-in-place orders meant a huge blow to her business, she started a list of people within her personal network who she knew would be impacted just as harshly by the economic effects of the pandemic.\u003c/p>\n\u003cfigure id=\"attachment_139562\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139562\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/yolandaone-800x1200.jpg\" alt=\"Woman in front of El Faro\" width=\"800\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/yolandaone-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/yolandaone-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/yolandaone-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/yolandaone-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/yolandaone-1024x1536.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/yolandaone-1365x2048.jpg 1365w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/yolandaone-1920x2880.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/yolandaone-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">MCC\u003c/figcaption>\u003c/figure>\n\u003cp class=\"p1\">Many of Ramírez’s friends and colleagues are neighborhood street vendors, a sector of the informal economy that is especially vulnerable during the pandemic due to their exposed work environment, their immigration status and the lack of protective benefits. Seeing this, Ramirez knew the pandemic was bound to impact her colleagues’ access to food.\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 class=\"p1\">Ramírez and her daughters purchased 100 tamales from Eterna Primavera Bakery to provide for the folks she had identified. Thus, MMC was born. Since then, the list of MMC’s recipients has expanded to migrant day laborers, asylum seekers, the edlerly and the unemployed in order to address the number of institutional gaps these communities often fall into.\u003c/p>\n\u003cp class=\"p1\">Nonprofit organizations geared toward addressing resource accessibility sometimes impose strict eligibility criteria on their services. Depending on the organization, a person’s zip code, immigration and employment status could all have an effect on whether or not they stand a chance at receiving the help they need.\u003c/p>\n\u003cp class=\"p1\">“A lot of nonprofits have limitations on their funding with regard to who can be served, especially if they’re funded by the local or federal government,” said Alemán, who currently works as the Community Engagement manager at the Bernal Heights Neighborhood Center. “A lot of our beloved street vendors are MMC recipients and we have some who, even though their community is here in San Francisco, may actually live in places like Oakland, Richmond, or Antioch. We make sure that they have their food delivered to them because they’re still an integral part of our Mission neighborhood.”\u003c/p>\n\u003cp class=\"p1\">Almost 90 percent of MMC recipients —as well as its founders— are Central American. “In addition to having grown up relying on food banks for many of our meals, we understand what it feels like to have frozen food thrown at you,” said Alemán. “Of course we were grateful but I remember feeling such a lack of human dignity when we received these services, so we really want to ensure that our recipients’ dignity remains at the center of all of this.”\u003c/p>\n\u003cfigure id=\"attachment_139563\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139563\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/reinamaria-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/reinamaria-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/reinamaria-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/reinamaria-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/reinamaria-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/reinamaria-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/reinamaria-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/reinamaria-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Members of Mission Meal Coalition \u003ccite>(MCC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp class=\"p1\">MMC has partnered with Eterna Primavera Bakery, El Faro SoMa, La Guerrera’s Kitchen and Tacos El Precioso.\u003c/p>\n\u003cp class=\"p1\">El Faro Taquería—hailed as the home of the famous “Mission style burrito”—has been a San Francisco staple since 1961. Since the SIP orders were implemented, El Faro’s SoMa location has seen a drastic drop in sales which has put the family-run shop in a tough position. “We’re making 80 percent less than what we used to make,” said Yolanda Ontiveros, owner of El Faro SoMa.\u003c/p>\n\u003cp class=\"p1\">It’s circumstances like these that make mutual aid organizing so vital. Through their partnership with MMC, El Faro SoMa has had an increase in profit thanks to the coalition’s orders for hot meals that are distributed to their houseless and day laborer recipients.\u003c/p>\n\u003cp class=\"p1\">“We’re very appreciative to have this extra income,” said Yolanda’s daughter Valeria Olguín, who also helps run the business. “These orders also create extra hours for our employees to work since the number of hours we can offer have been compromised by the pandemic.”\u003c/p>\n\u003cp class=\"p1\">Reyna Maldonado, who co-owns La Guerrera’s Kitchen with her mother Ofelia Barajas in Oakland, emphasized the significance of the role that womxn of color play in building and preserving the community.\u003c/p>\n\u003cp class=\"p1\">“I really admire [MMC],” Maldonado said. “Our partnership has pushed me to understand the interconnected inequities our communities face and the work needed to address them. They have also reminded me of the strength that womxn in the community have and how creative we can be.”\u003c/p>\n\u003cp class=\"p1\">MMC had recently run into an obstacle in keeping their resources accessible. On July 3rd, Alemán was alerted by Mission Food Hub—the food space through which the coalition had been able to subsidize groceries for their growing list of recipients—that their accessibility would now be contingent on the release of MMC recipients’ personal information such as full names, addresses and phone numbers. A shift in Mission Food Hub’s funding was ultimately what prompted this sudden demand.\u003c/p>\n\u003cp class=\"p1\">Due to their status, protection under the Health Insurance Portability and Accountability Act (HIPAA) and the warranted fear of repercussions under the Trump administration’s new Public Charge Rule—releasing identifiable information puts MMC recipients in an even more vulnerable position than they currently find themselves.\u003c/p>\n\u003cp class=\"p1\">The coalition has remained firm in their stance against releasing sensitive information despite the consequences because for MMC, basic human needs should be prioritized over fulfilling repressive institutional qualifications. In an open letter posted on MMC’s Instagram after learning of these new demands, the coalition said “Providing sensitive information is a safety issue and institutionally negating food to the most systematically marginalized in our communities is violence.”\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 class=\"p1\">Despite the obstacles, MMC’s consistent transparency and unwavering advocacy has secured the coalition as one of the Bay Area’s most indomitable WOC-run mutual aid coalitions solely funded by community donations. MMC’s latest developments in their expansion like their flourishing Patreon and their partnership with SF Community Fridge at Adobe Books on 24th and Shotwell Street surely serve as a hopeful glimpse of what’s to come for the coalition as well as the community as a whole.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139097/mission-meals-collective-and-sheltering-in-place","authors":["byline_bayareabites_139097"],"categories":["bayareabites_16558","bayareabites_752","bayareabites_17082"],"featImg":"bayareabites_139325","label":"bayareabites"},"bayareabites_139583":{"type":"posts","id":"bayareabites_139583","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139583","score":null,"sort":[1605824292000]},"guestAuthors":[],"slug":"mozzeria-closure-is-a-double-loss-for-deaf-diners","title":"Mozzeria Closure Is a Double Loss for Deaf Diners","publishDate":1605824292,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">A 49-seat pizza restaurant in the Mission is the latest casualty of the pandemic, closing November 12 almost nine years after Melody and Russ Stein opened the spot on 16\u003c/span>\u003cspan style=\"font-weight: 400\">th\u003c/span>\u003cspan style=\"font-weight: 400\"> Street. As San Francisco’s first and only Deaf-owned-and-operated restaurant, it was really two places simultaneously: A cozy eatery, appreciated by locals for its calm vibe, lack of booming music and crusty, wood-fired Neapolitan pizzas and a Deaf-centric space that was a welcoming home for the all-Deaf staff and diners from around the world.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While the narrow space’s two-tops were often filled with hearing couples, the back of the room held the only space large enough to accommodate a big group. Celebrating a birthday, graduation or job well done with a bunch of Deaf friends was the perfect excuse for a festive night out at Mozzeria. But no excuse was needed. After a week of feeling isolated as the only Deaf person in a hearing workplace, Mozzeria was just the place to unwind and probably bump into Deaf friends or friends of friends and relax, chatting the night away.\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID=\"bayareabites_35858\" \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">label=\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">\"Past Articles about Mozzeria.\"]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That rare instance of 100% communication access was a big draw for Deaf diners. As co-founder Russ Stein explained in\u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/41883/thumbs-up-for-pizza-and-small-plates-at-deaf-owned-mozzeria\"> \u003cspan style=\"font-weight: 400\">a video interview for KQED\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> a few months after Mozzeria’s opening:\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Growing up in my Deaf family, when we went out to restaurants, it was a very isolating feeling. We would always be the only Deaf people in the place. This restaurant provides one of the very few opportunities for the tables to be turned… When a waiter brings over the menu. Deaf customers can ask detailed questions for the first time. Deaf people are so used to the waiters rattling off the specials, while they kind of nod politely and just guess at what was said. Now when the server mentions the special, the customer can ask questions and find out about the ingredients and preparation. It’s very exciting… Deaf people have never really had this opportunity… .”\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139587\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139587\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-800x571.jpg\" alt=\"Melody and Russ Stein\" width=\"800\" height=\"571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-1536x1097.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-2048x1463.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-1920x1371.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Co-owners Melody and Russ Stein. \u003ccite>(Ken Arcia / Arcia Photography, www.arcia.us)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Among its hearing customers (who definitely outnumbered their Deaf counterparts most nights), some knew that they were coming to a Deaf restaurant and came specifically to practice their American Sign Language (ASL). Others had no clue of Mozzeria’s uniqueness until their waiter affably gestured, pointed, and mimed. Many left having at least learned one sign: “thank you.”\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Steins met in 1995 \u003c/span>\u003cspan style=\"font-weight: 400\">when they were graduate business administration students at Gallaudet University in Washington, DC, \u003c/span>\u003cspan style=\"font-weight: 400\">the world’s only university specifically designed for Deaf people\u003c/span>\u003cspan style=\"font-weight: 400\">. Melody always nurtured the dream of owning a restaurant. Russ was game, if it could supply him with his favorite food, pizza. The pair did their homework to prepare.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before Mozzeria opened, Russ set up a wood-fired oven in their backyard and practiced making pizzas for two years. Melody traveled to Italy, where she learned how to make pasta in Rome and pizza in Sorrento and Positano.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After finally securing a space, they hired a Deaf electrician, Deaf wood refinishers, and a Deaf\u003c/span> \u003cspan style=\"font-weight: 400\">woodworker to design and construct their tables, shelves, and marble-topped counter. They also featured Deaf artists on the walls of their restaurant.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mozzeria opened on December 9, 2011. Word quickly spread around the world from accounts in the New York Times, Washington Post and on TV news stories and scores of other media outlets. Soon they were welcoming Deaf visitors from across the globe, from \u003c/span>\u003cspan style=\"font-weight: 400\">Sweden, Italy, China, Australia, Brazil, Japan and other countries. (Even though each country uses a different sign language, when two Deaf people from different countries meet, their shared visual orientation, comfort with gesturing and the iconicity of some signs makes it much easier for them to quickly communicate the basics, compared to hearing people who speak different languages).\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The restaurant, at times, reflected cross-cultural \u003c/span>\u003cspan style=\"font-weight: 400\">clues in its menu, like Melody’s signature dish the Peking Duck Pizza topped with sliced cucumber, green onions and sesame seeds.\u003c/span>\u003cspan style=\"font-weight: 400\"> The dish is an homage to Melody’s family owning several Chinese restaurants in Hong Kong and later San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Soya Mori, a Deaf \u003c/span>\u003cspan style=\"font-weight: 400\">developmental economist and sign language linguist \u003c/span>\u003cspan style=\"font-weight: 400\">from Tokyo, spent a year as a visiting scholar at University of California, Berkeley. “The first week of my stay at UC Berkeley, I visited Mozzeria with my family,” says Mori. “It was one of our dreams, because it was so famous to foreign visitors. Deaf-owned businesses like Mozzeria are so important for our Deaf community. We are really sorry to know of its closing.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139588\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139588\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-800x572.jpg\" alt=\"Russ Stein making a margherita pizza.\" width=\"800\" height=\"572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-1536x1097.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-2048x1463.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-1920x1372.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Russ Stein making a margherita pizza. \u003ccite>(Ken Arcia / Arcia Photography, www.arcia.us)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Mozzeria inspired Deaf people all over the US that it is possible to open their own restaurant,” said Nichola Schmitz, a Deaf relay interpreter. “It also gave a host of jobs to Deaf workers, and not just as dishwashers, hidden away in the kitchen, but as cashiers, servers, everything. When hearing people read the reviews, instead of looking down on Deaf people, they looked up to the owners of Mozzeria and wanted to support them.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Melody and Russ were more than restaurateurs,” says Julie Rems-Smario, a Deaf Education Consultant for the California Department of Education. “They were very involved with the Deaf community. They sponsored a host of fundraisers at Mozzeria and gave us the whole place for free one Monday so we could shoot a film to bring awareness about domestic violence in the queer community. They also invited students at the California School for the Deaf in Fremont to have internships at Mozzeria,” Rems-Smario adds. “And when they graduated, many became employees there.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">Part of Mozzeria’s decision to have an all-Deaf work force came from the intimate knowledge that Deaf people face huge hurdles in finding employment.\u003c/span>\u003ca href=\"https://www.npr.org/2019/01/12/662925592/deaf-and-unemployed-1-000-applications-but-still-no-full-time-job\"> \u003cspan style=\"font-weight: 400\">Less than 40 percent work full time\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Rachel Zemach, a Deaf writer and former teacher of Deaf children, speaks of the hope, empowerment and financial freedom that comes with having a job. “Mozzeria was important to counter the despair that Deaf people feel at being blocked from working, even at the lowest level jobs. Mozzeria gave Deaf people another way of thinking about their power in the world. It was a venue that raised up Deaf people in the world of work. Their impact went much deeper than food.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">Former employee Jason Wittig worked as a server at Mozzeria for three years before he got his dream job doing photography at SFMOMA. “Mozzeria was a great place for Deaf people who needed employment and experience to improve their skills in dealing with both the hearing and Deaf public. Melody and Russ Stein graciously provided a safe and wonderful environment for Deaf people, no matter what their skill level, to be employed, which can be very difficult in the hearing world. They knew it was important for Deaf people to be able to provide for themselves by making a living on their own terms.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2017, Mozzeria partnered with the CSD Social Venture Fund (CSD SVF), which supports Deaf entrepreneurs in growing their businesses. and expanded as Mozzeria Inc., to transform itself into a national brand. In September 2020, the second Mozzeria, in Washington DC, opened during the pandemic. Future plans for expansion are up in the air.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">While San Francisco Mozzeria’s brick and mortar has closed, it still has a huge food truck, which regularly appears at \u003ca href=\"https://mozzeria.com/san-francisco/\">Off The Grid\u003c/a>, will still be used for \u003c/span>\u003cspan style=\"font-weight: 400\">private events\u003c/span>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ryan Maliszewski, CEO of Mozzeria, Inc. says, “right now our primary focus is to maximize our food truck visibility across the Bay Area so that we can bring Mozzeria much closer to our current as well as new customers. We also plan to explore the idea of doing a traveling “\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Mozzeria Food Truck Tour\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">” across the Pacific Northwest or even southern California where we could also test new markets for potential brand expansion down the road.”\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">Around the world, there are just a handful of Deaf-owned-and operated restaurants. Many have recently closed, but some, including\u003c/span>\u003ca href=\"https://www.crepecrazy.com/#about\"> \u003cspan style=\"font-weight: 400\">Crêpe Crazy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Austin,\u003c/span>\u003ca href=\"https://www.facebook.com/1000et1Signes/\"> \u003cspan style=\"font-weight: 400\">1000&1 Signes\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a Moroccan restaurant in Paris,\u003c/span>\u003ca href=\"http://signwithme.in/\"> \u003cspan style=\"font-weight: 400\">Sign with Me\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Social Café in Tokyo, and\u003c/span>\u003ca href=\"https://www.facebook.com/bravocaffetaipei/\"> \u003cspan style=\"font-weight: 400\">Bravo Caffe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Taipei, are struggling to stay afloat during the pandemic.\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"As San Francisco’s first and only Deaf-centered restaurant closed last week, many mourned its loss. Writer Anna Mindess reflects on what it means for the community. ","status":"publish","parent":0,"modified":1621555279,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1452},"headData":{"title":"Mozzeria Closure Is a Double Loss for Deaf Diners | KQED","description":"As San Francisco’s first and only Deaf-centered restaurant closed last week, many mourned its loss. Writer Anna Mindess reflects on what it means for the community. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139583 https://ww2.kqed.org/bayareabites/?p=139583","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/11/19/mozzeria-closure-is-a-double-loss-for-deaf-diners/","disqusTitle":"Mozzeria Closure Is a Double Loss for Deaf Diners","path":"/bayareabites/139583/mozzeria-closure-is-a-double-loss-for-deaf-diners","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">A 49-seat pizza restaurant in the Mission is the latest casualty of the pandemic, closing November 12 almost nine years after Melody and Russ Stein opened the spot on 16\u003c/span>\u003cspan style=\"font-weight: 400\">th\u003c/span>\u003cspan style=\"font-weight: 400\"> Street. As San Francisco’s first and only Deaf-owned-and-operated restaurant, it was really two places simultaneously: A cozy eatery, appreciated by locals for its calm vibe, lack of booming music and crusty, wood-fired Neapolitan pizzas and a Deaf-centric space that was a welcoming home for the all-Deaf staff and diners from around the world.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While the narrow space’s two-tops were often filled with hearing couples, the back of the room held the only space large enough to accommodate a big group. Celebrating a birthday, graduation or job well done with a bunch of Deaf friends was the perfect excuse for a festive night out at Mozzeria. But no excuse was needed. After a week of feeling isolated as the only Deaf person in a hearing workplace, Mozzeria was just the place to unwind and probably bump into Deaf friends or friends of friends and relax, chatting the night away.\u003c/span>\u003cspan style=\"font-weight: 400\"> \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_35858","label":"\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">label=\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">\"Past Articles about Mozzeria.\""},"numeric":["\u003c/span>\u003ci>\u003cspan","style=\"font-weight:","400\">label=\u003c/span>\u003c/i>\u003cspan","style=\"font-weight:","400\">\"Past","Articles","about","Mozzeria.\""]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That rare instance of 100% communication access was a big draw for Deaf diners. As co-founder Russ Stein explained in\u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/41883/thumbs-up-for-pizza-and-small-plates-at-deaf-owned-mozzeria\"> \u003cspan style=\"font-weight: 400\">a video interview for KQED\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> a few months after Mozzeria’s opening:\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Growing up in my Deaf family, when we went out to restaurants, it was a very isolating feeling. We would always be the only Deaf people in the place. This restaurant provides one of the very few opportunities for the tables to be turned… When a waiter brings over the menu. Deaf customers can ask detailed questions for the first time. Deaf people are so used to the waiters rattling off the specials, while they kind of nod politely and just guess at what was said. Now when the server mentions the special, the customer can ask questions and find out about the ingredients and preparation. It’s very exciting… Deaf people have never really had this opportunity… .”\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139587\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139587\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-800x571.jpg\" alt=\"Melody and Russ Stein\" width=\"800\" height=\"571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-1536x1097.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-2048x1463.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-1920x1371.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Co-owners Melody and Russ Stein. \u003ccite>(Ken Arcia / Arcia Photography, www.arcia.us)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Among its hearing customers (who definitely outnumbered their Deaf counterparts most nights), some knew that they were coming to a Deaf restaurant and came specifically to practice their American Sign Language (ASL). Others had no clue of Mozzeria’s uniqueness until their waiter affably gestured, pointed, and mimed. Many left having at least learned one sign: “thank you.”\u003c/span>\u003cspan style=\"font-weight: 400\"> \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\">The Steins met in 1995 \u003c/span>\u003cspan style=\"font-weight: 400\">when they were graduate business administration students at Gallaudet University in Washington, DC, \u003c/span>\u003cspan style=\"font-weight: 400\">the world’s only university specifically designed for Deaf people\u003c/span>\u003cspan style=\"font-weight: 400\">. Melody always nurtured the dream of owning a restaurant. Russ was game, if it could supply him with his favorite food, pizza. The pair did their homework to prepare.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before Mozzeria opened, Russ set up a wood-fired oven in their backyard and practiced making pizzas for two years. Melody traveled to Italy, where she learned how to make pasta in Rome and pizza in Sorrento and Positano.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After finally securing a space, they hired a Deaf electrician, Deaf wood refinishers, and a Deaf\u003c/span> \u003cspan style=\"font-weight: 400\">woodworker to design and construct their tables, shelves, and marble-topped counter. They also featured Deaf artists on the walls of their restaurant.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mozzeria opened on December 9, 2011. Word quickly spread around the world from accounts in the New York Times, Washington Post and on TV news stories and scores of other media outlets. Soon they were welcoming Deaf visitors from across the globe, from \u003c/span>\u003cspan style=\"font-weight: 400\">Sweden, Italy, China, Australia, Brazil, Japan and other countries. (Even though each country uses a different sign language, when two Deaf people from different countries meet, their shared visual orientation, comfort with gesturing and the iconicity of some signs makes it much easier for them to quickly communicate the basics, compared to hearing people who speak different languages).\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The restaurant, at times, reflected cross-cultural \u003c/span>\u003cspan style=\"font-weight: 400\">clues in its menu, like Melody’s signature dish the Peking Duck Pizza topped with sliced cucumber, green onions and sesame seeds.\u003c/span>\u003cspan style=\"font-weight: 400\"> The dish is an homage to Melody’s family owning several Chinese restaurants in Hong Kong and later San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Soya Mori, a Deaf \u003c/span>\u003cspan style=\"font-weight: 400\">developmental economist and sign language linguist \u003c/span>\u003cspan style=\"font-weight: 400\">from Tokyo, spent a year as a visiting scholar at University of California, Berkeley. “The first week of my stay at UC Berkeley, I visited Mozzeria with my family,” says Mori. “It was one of our dreams, because it was so famous to foreign visitors. Deaf-owned businesses like Mozzeria are so important for our Deaf community. We are really sorry to know of its closing.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139588\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139588\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-800x572.jpg\" alt=\"Russ Stein making a margherita pizza.\" width=\"800\" height=\"572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-1536x1097.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-2048x1463.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-1920x1372.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Russ Stein making a margherita pizza. \u003ccite>(Ken Arcia / Arcia Photography, www.arcia.us)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Mozzeria inspired Deaf people all over the US that it is possible to open their own restaurant,” said Nichola Schmitz, a Deaf relay interpreter. “It also gave a host of jobs to Deaf workers, and not just as dishwashers, hidden away in the kitchen, but as cashiers, servers, everything. When hearing people read the reviews, instead of looking down on Deaf people, they looked up to the owners of Mozzeria and wanted to support them.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Melody and Russ were more than restaurateurs,” says Julie Rems-Smario, a Deaf Education Consultant for the California Department of Education. “They were very involved with the Deaf community. They sponsored a host of fundraisers at Mozzeria and gave us the whole place for free one Monday so we could shoot a film to bring awareness about domestic violence in the queer community. They also invited students at the California School for the Deaf in Fremont to have internships at Mozzeria,” Rems-Smario adds. “And when they graduated, many became employees there.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">Part of Mozzeria’s decision to have an all-Deaf work force came from the intimate knowledge that Deaf people face huge hurdles in finding employment.\u003c/span>\u003ca href=\"https://www.npr.org/2019/01/12/662925592/deaf-and-unemployed-1-000-applications-but-still-no-full-time-job\"> \u003cspan style=\"font-weight: 400\">Less than 40 percent work full time\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Rachel Zemach, a Deaf writer and former teacher of Deaf children, speaks of the hope, empowerment and financial freedom that comes with having a job. “Mozzeria was important to counter the despair that Deaf people feel at being blocked from working, even at the lowest level jobs. Mozzeria gave Deaf people another way of thinking about their power in the world. It was a venue that raised up Deaf people in the world of work. Their impact went much deeper than food.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">Former employee Jason Wittig worked as a server at Mozzeria for three years before he got his dream job doing photography at SFMOMA. “Mozzeria was a great place for Deaf people who needed employment and experience to improve their skills in dealing with both the hearing and Deaf public. Melody and Russ Stein graciously provided a safe and wonderful environment for Deaf people, no matter what their skill level, to be employed, which can be very difficult in the hearing world. They knew it was important for Deaf people to be able to provide for themselves by making a living on their own terms.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2017, Mozzeria partnered with the CSD Social Venture Fund (CSD SVF), which supports Deaf entrepreneurs in growing their businesses. and expanded as Mozzeria Inc., to transform itself into a national brand. In September 2020, the second Mozzeria, in Washington DC, opened during the pandemic. Future plans for expansion are up in the air.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">While San Francisco Mozzeria’s brick and mortar has closed, it still has a huge food truck, which regularly appears at \u003ca href=\"https://mozzeria.com/san-francisco/\">Off The Grid\u003c/a>, will still be used for \u003c/span>\u003cspan style=\"font-weight: 400\">private events\u003c/span>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ryan Maliszewski, CEO of Mozzeria, Inc. says, “right now our primary focus is to maximize our food truck visibility across the Bay Area so that we can bring Mozzeria much closer to our current as well as new customers. We also plan to explore the idea of doing a traveling “\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Mozzeria Food Truck Tour\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">” across the Pacific Northwest or even southern California where we could also test new markets for potential brand expansion down the road.”\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\"> \u003c/span>\u003cspan style=\"font-weight: 400\">Around the world, there are just a handful of Deaf-owned-and operated restaurants. Many have recently closed, but some, including\u003c/span>\u003ca href=\"https://www.crepecrazy.com/#about\"> \u003cspan style=\"font-weight: 400\">Crêpe Crazy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Austin,\u003c/span>\u003ca href=\"https://www.facebook.com/1000et1Signes/\"> \u003cspan style=\"font-weight: 400\">1000&1 Signes\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a Moroccan restaurant in Paris,\u003c/span>\u003ca href=\"http://signwithme.in/\"> \u003cspan style=\"font-weight: 400\">Sign with Me\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Social Café in Tokyo, and\u003c/span>\u003ca href=\"https://www.facebook.com/bravocaffetaipei/\"> \u003cspan style=\"font-weight: 400\">Bravo Caffe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Taipei, are struggling to stay afloat during the pandemic.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139583/mozzeria-closure-is-a-double-loss-for-deaf-diners","authors":["5283"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_1807"],"tags":["bayareabites_9938","bayareabites_10339","bayareabites_9941","bayareabites_16557","bayareabites_9934","bayareabites_16900","bayareabites_14745","bayareabites_8577"],"featImg":"bayareabites_139585","label":"bayareabites"},"bayareabites_139566":{"type":"posts","id":"bayareabites_139566","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139566","score":null,"sort":[1605742630000]},"guestAuthors":[],"slug":"ordering-thanksgiving-dinner-to-go-how-best-to-actually-support-a-restaurant","title":"Ordering Thanksgiving Dinner To Go? How Best to Actually Support a Restaurant","publishDate":1605742630,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>This year, personal milestones like birthdays and family celebrations and holidays like Passover, Eid, Diwali and Day of the Dead have been transformed or outright canceled because of the pandemic.\u003c/p>\n\u003cp>And now, as 94% of California's population \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">moves back to the most restrictive COVID-19 guidelines\u003c/a> due to a rapid uptick in cases, and the CDC \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/11/19/936715870/dont-travel-for-thanksgiving-cdc-warns\">advises against holiday travel\u003c/a>, many people around the state are deciding to scrap previous plans to gather with family and stay home with their household for Thanksgiving instead.\u003c/p>\n\u003cp>If that's you, and you're looking at greatly reduced numbers at your holiday table this year, you may be contemplating doing away with a traditional home-cooked feast altogether and ordering Thanksgiving dinner to go from a local restaurant.\u003cspan style=\"font-weight: 400;\">[aside postID=\"news_11846759\"]\u003c/span>\u003c/p>\n\u003cp>As an alternative to ordering a pre-prepared meal from a grocery store like say, Whole Foods, giving your money to a local business is an appealing thought. But how can you place an order in a way that \u003cem>truly\u003c/em> supports restaurants and their staff, who have been so affected by the COVID-19 pandemic? We asked local restaurant staff for their tips.\u003c/p>\n\u003ch3>Plan Ahead as Much as You Can\u003c/h3>\n\u003cp>One thing about Thanksgiving eating that remains unchanged this year: last-minute planning won't cut it.\u003c/p>\n\u003cp>The same way you'd plan your shopping and preparation for a big family gathering, you'll need to plan any restaurant order you're considering — and many establishments will be closing their order window this week.\u003c/p>\n\u003cp>San Francisco's \u003ca href=\"https://www.balboacafesf.com/\">Balboa Cafe\u003c/a> is one such restaurant offering a ready-to-reheat \"\u003ca href=\"https://www.balboacafesf.com/preorder-dinners/thanksgiving-dinner-pre-order\">Thanksgiving Meal Kit\u003c/a>\", with an order deadline of Friday, November 20. They're also offering their \u003ca href=\"https://www.balboacafesf.com/preorder-dinners/beverages\">regular drinks kit\u003c/a> to-go, including the choice of margarita pitchers, bloody marys or wine. Planning ahead is important, says Balboa Cafe's general manager Jesse Caetano, not just to ensure you don't miss the order cut-off but also to make sure you're ordering exactly what you want — as modifications on these Thanksgiving dinners aren't possible the way they might normally be during regular dinner service.\u003c/p>\n\u003cp>Oakland restaurant \u003ca href=\"https://www.alamaroakland.com/\">alaMar\u003c/a> is offering \u003ca href=\"https://alamar-kitchen.square.site/?location=11eb28feb387e8fbb101ac1f6bbbcc9c#2\">two options for Thanksgiving to go\u003c/a>: a BBQ spin on Thanksgiving dinner with smoked turkey, and a seafood boil — as well as holiday pies and cocktail kits.\u003c/p>\n\u003cp>alaMar's Executive Chef and owner, Nelson German, advises ordering by Monday, November 23, and \"Tuesday at the latest.\" This gives the restaurant a chance to prepare your holiday order to the fullest.\u003c/p>\n\u003cfigure id=\"attachment_139569\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139569\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Restaurants like alaMar in Oakland are offering Thanksgiving dinners to go — including pie \u003ccite>(alaMar )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You should also plan how you'll \u003cem>get\u003c/em> your food from a restaurant, and which pick-up slots are going to be possible for you and your household over the holiday period. Balboa Cafe is offering pick-up on Wednesday, November 25 only, while alaMar offers slots on both Wednesday and Thanksgiving Day — so wherever you're ordering from, make sure that you're going to be able to get there on a given day. (You might also want to check ahead of time about COVID-19 safety precautions being taken at your chosen restaurant, including whether curbside pick-up is being offered.)\u003c/p>\n\u003cp>If you're hoping to order \"non-Thanksgiving\" food from a restaurant for Thanksgiving Day, consider that restaurants might not decide their plans for this until closer to the day itself. (Basically, don't plan on necessarily being \u003cem>able\u003c/em> to do this.)\u003c/p>\n\u003cp>And you're one of those who want to actually eat at a restaurant this Thanksgiving — which will only be available outdoors, due to the recent \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">widespread closure of indoor dining\u003c/a> — it goes without saying that planning ahead is even more crucial, with limited options for restaurants that are open on Thanksgiving Day. Balboa Cafe, for example, is offering a first-come-first-served lunch service on its patio on Thursday, November 26, followed by reservation-only \u003ca href=\"https://www.balboacafesf.com/thanksgiving-dinner-2020\">Thanksgiving Dinner\u003c/a>.\u003c/p>\n\u003ch3>Lead With Care and Compassion\u003c/h3>\n\u003cp>For restaurants that offer service during the holidays, Thanksgiving is a fraught, busy period in the best of years — but during a pandemic year, when so many businesses have been forced to close or barely hung on, all bets are off.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">[aside postID=\"science_1970886\"]\u003c/span>That means that extending your respectful understanding to restaurants and their staff at all stages of the Thanksgiving ordering process is the most compassionate, human way to go this holiday season. If you've picked a specific pick-up slot for your food, for example, do your utmost to stick to it. If you're met with any delays or corrections on the restaurant's side, remember what the staff might be up against, stay calm and cool, and work \u003cem>with\u003c/em> them to resolve any situations that need it.\u003c/p>\n\u003cp>Whether you're picking up or ordering for delivery, give a tip. If you're visiting a restaurant to pick up, you might consider doing so in cash when you arrive to grab your Thanksgiving order. Remember that many restaurant workers will be giving up their own holidays to make Thanksgiving service possible, and a tip — at least 20% — is a great way to show your appreciation at this time.\u003c/p>\n\u003cp>And remember: if you've got a query or concern about your order, you'll be making the lives of restaurant staff a great deal easier by getting in touch before Thanksgiving itself. \"Anything that they can do to be preemptive and to really just ask the question before the day of is super helpful,\" says Balboa Cafe's Jesse Caetano.\u003c/p>\n\u003cfigure id=\"attachment_139570\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139570\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ordering Thanksgiving dinner to go from a restaurant also means you can stray from a traditional spread -- and try a dish like alaMar's seafood boil \u003ccite>(alaMar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Consider Your Use of Third-Party Apps\u003c/h3>\n\u003cp>There's no way around this: third-party apps take a commission from restaurants.\u003c/p>\n\u003cp>So if you're intent on 100% of your money going to a restaurant you want to support, calling the establishment direct and placing your order over the phone, then picking up from them in person is the most reliable way to ensure that happens.\u003c/p>\n\u003cp>That said, for people who are unable to pick up their order in-person — perhaps because their medical history means they're at a greater risk of complications from COVID-19 — restaurants understand that delivery options via apps are more necessary. “These platforms have saved my business” says alaMar's Nelson German of apps like DoorDash, which his restaurant has used for months to enable more widespread takeout orders.\u003c/p>\n\u003ch3>Still Cooking at Home? Consider a Pre-Thanksgiving Order\u003c/h3>\n\u003cp>If you're set on whipping up your own Thanksgiving feast from scratch, but still want to support a local restaurant, why not consider ordering in from a nearby establishment for a \u003cem>pre\u003c/em>-Turkey Day dinner?\u003c/p>\n\u003cp>For example, alaMar's Thanksgiving options are available for pick-up cold for at-home reheating on Thursday, Nov. 26 itself, but are also being offered hot the day \u003cem>before\u003c/em>, on Wednesday, November 25, during the restaurant's 3 p.m.-close outdoor service hours. Your options for takeout pick-up will also be far more numerous on that Wednesday, when more restaurants are likely to be open.\u003c/p>\n\u003cp>Ultimately, restaurants want you to know they're hugely grateful for your support, affirms alaMar's Nelson German. His message to customers: \"Just keep supporting local.\" Restaurants are undoubtedly hurting in 2020, but despite all the restrictions and setbacks, \"we want everyone to be safe,\" he says.\u003c/p>\n\u003cp>\"Even thinking about the business, just having people be safe and healthy and no one else dying from this crazy thing,\" says German. \"It's the most important thing in the world.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Thanksgiving dinner to go? With changed plans due to COVID-19, you might be thinking of ordering from a local restaurant. Here's how to do it well.","status":"publish","parent":0,"modified":1621555294,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1298},"headData":{"title":"Ordering Thanksgiving Dinner To Go? How Best to Actually Support a Restaurant | KQED","description":"Thanksgiving dinner to go? With changed plans due to COVID-19, you might be thinking of ordering from a local restaurant. Here's how to do it well.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139566 https://ww2.kqed.org/bayareabites/?p=139566","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/11/18/ordering-thanksgiving-dinner-to-go-how-best-to-actually-support-a-restaurant/","disqusTitle":"Ordering Thanksgiving Dinner To Go? How Best to Actually Support a Restaurant","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139566/ordering-thanksgiving-dinner-to-go-how-best-to-actually-support-a-restaurant","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This year, personal milestones like birthdays and family celebrations and holidays like Passover, Eid, Diwali and Day of the Dead have been transformed or outright canceled because of the pandemic.\u003c/p>\n\u003cp>And now, as 94% of California's population \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">moves back to the most restrictive COVID-19 guidelines\u003c/a> due to a rapid uptick in cases, and the CDC \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/11/19/936715870/dont-travel-for-thanksgiving-cdc-warns\">advises against holiday travel\u003c/a>, many people around the state are deciding to scrap previous plans to gather with family and stay home with their household for Thanksgiving instead.\u003c/p>\n\u003cp>If that's you, and you're looking at greatly reduced numbers at your holiday table this year, you may be contemplating doing away with a traditional home-cooked feast altogether and ordering Thanksgiving dinner to go from a local restaurant.\u003cspan style=\"font-weight: 400;\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11846759","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>As an alternative to ordering a pre-prepared meal from a grocery store like say, Whole Foods, giving your money to a local business is an appealing thought. But how can you place an order in a way that \u003cem>truly\u003c/em> supports restaurants and their staff, who have been so affected by the COVID-19 pandemic? We asked local restaurant staff for their tips.\u003c/p>\n\u003ch3>Plan Ahead as Much as You Can\u003c/h3>\n\u003cp>One thing about Thanksgiving eating that remains unchanged this year: last-minute planning won't cut it.\u003c/p>\n\u003cp>The same way you'd plan your shopping and preparation for a big family gathering, you'll need to plan any restaurant order you're considering — and many establishments will be closing their order window this week.\u003c/p>\n\u003cp>San Francisco's \u003ca href=\"https://www.balboacafesf.com/\">Balboa Cafe\u003c/a> is one such restaurant offering a ready-to-reheat \"\u003ca href=\"https://www.balboacafesf.com/preorder-dinners/thanksgiving-dinner-pre-order\">Thanksgiving Meal Kit\u003c/a>\", with an order deadline of Friday, November 20. They're also offering their \u003ca href=\"https://www.balboacafesf.com/preorder-dinners/beverages\">regular drinks kit\u003c/a> to-go, including the choice of margarita pitchers, bloody marys or wine. Planning ahead is important, says Balboa Cafe's general manager Jesse Caetano, not just to ensure you don't miss the order cut-off but also to make sure you're ordering exactly what you want — as modifications on these Thanksgiving dinners aren't possible the way they might normally be during regular dinner service.\u003c/p>\n\u003cp>Oakland restaurant \u003ca href=\"https://www.alamaroakland.com/\">alaMar\u003c/a> is offering \u003ca href=\"https://alamar-kitchen.square.site/?location=11eb28feb387e8fbb101ac1f6bbbcc9c#2\">two options for Thanksgiving to go\u003c/a>: a BBQ spin on Thanksgiving dinner with smoked turkey, and a seafood boil — as well as holiday pies and cocktail kits.\u003c/p>\n\u003cp>alaMar's Executive Chef and owner, Nelson German, advises ordering by Monday, November 23, and \"Tuesday at the latest.\" This gives the restaurant a chance to prepare your holiday order to the fullest.\u003c/p>\n\u003cfigure id=\"attachment_139569\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139569\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Restaurants like alaMar in Oakland are offering Thanksgiving dinners to go — including pie \u003ccite>(alaMar )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You should also plan how you'll \u003cem>get\u003c/em> your food from a restaurant, and which pick-up slots are going to be possible for you and your household over the holiday period. Balboa Cafe is offering pick-up on Wednesday, November 25 only, while alaMar offers slots on both Wednesday and Thanksgiving Day — so wherever you're ordering from, make sure that you're going to be able to get there on a given day. (You might also want to check ahead of time about COVID-19 safety precautions being taken at your chosen restaurant, including whether curbside pick-up is being offered.)\u003c/p>\n\u003cp>If you're hoping to order \"non-Thanksgiving\" food from a restaurant for Thanksgiving Day, consider that restaurants might not decide their plans for this until closer to the day itself. (Basically, don't plan on necessarily being \u003cem>able\u003c/em> to do this.)\u003c/p>\n\u003cp>And you're one of those who want to actually eat at a restaurant this Thanksgiving — which will only be available outdoors, due to the recent \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">widespread closure of indoor dining\u003c/a> — it goes without saying that planning ahead is even more crucial, with limited options for restaurants that are open on Thanksgiving Day. Balboa Cafe, for example, is offering a first-come-first-served lunch service on its patio on Thursday, November 26, followed by reservation-only \u003ca href=\"https://www.balboacafesf.com/thanksgiving-dinner-2020\">Thanksgiving Dinner\u003c/a>.\u003c/p>\n\u003ch3>Lead With Care and Compassion\u003c/h3>\n\u003cp>For restaurants that offer service during the holidays, Thanksgiving is a fraught, busy period in the best of years — but during a pandemic year, when so many businesses have been forced to close or barely hung on, all bets are off.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"science_1970886","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>That means that extending your respectful understanding to restaurants and their staff at all stages of the Thanksgiving ordering process is the most compassionate, human way to go this holiday season. If you've picked a specific pick-up slot for your food, for example, do your utmost to stick to it. If you're met with any delays or corrections on the restaurant's side, remember what the staff might be up against, stay calm and cool, and work \u003cem>with\u003c/em> them to resolve any situations that need it.\u003c/p>\n\u003cp>Whether you're picking up or ordering for delivery, give a tip. If you're visiting a restaurant to pick up, you might consider doing so in cash when you arrive to grab your Thanksgiving order. Remember that many restaurant workers will be giving up their own holidays to make Thanksgiving service possible, and a tip — at least 20% — is a great way to show your appreciation at this time.\u003c/p>\n\u003cp>And remember: if you've got a query or concern about your order, you'll be making the lives of restaurant staff a great deal easier by getting in touch before Thanksgiving itself. \"Anything that they can do to be preemptive and to really just ask the question before the day of is super helpful,\" says Balboa Cafe's Jesse Caetano.\u003c/p>\n\u003cfigure id=\"attachment_139570\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139570\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ordering Thanksgiving dinner to go from a restaurant also means you can stray from a traditional spread -- and try a dish like alaMar's seafood boil \u003ccite>(alaMar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Consider Your Use of Third-Party Apps\u003c/h3>\n\u003cp>There's no way around this: third-party apps take a commission from restaurants.\u003c/p>\n\u003cp>So if you're intent on 100% of your money going to a restaurant you want to support, calling the establishment direct and placing your order over the phone, then picking up from them in person is the most reliable way to ensure that happens.\u003c/p>\n\u003cp>That said, for people who are unable to pick up their order in-person — perhaps because their medical history means they're at a greater risk of complications from COVID-19 — restaurants understand that delivery options via apps are more necessary. “These platforms have saved my business” says alaMar's Nelson German of apps like DoorDash, which his restaurant has used for months to enable more widespread takeout orders.\u003c/p>\n\u003ch3>Still Cooking at Home? Consider a Pre-Thanksgiving Order\u003c/h3>\n\u003cp>If you're set on whipping up your own Thanksgiving feast from scratch, but still want to support a local restaurant, why not consider ordering in from a nearby establishment for a \u003cem>pre\u003c/em>-Turkey Day dinner?\u003c/p>\n\u003cp>For example, alaMar's Thanksgiving options are available for pick-up cold for at-home reheating on Thursday, Nov. 26 itself, but are also being offered hot the day \u003cem>before\u003c/em>, on Wednesday, November 25, during the restaurant's 3 p.m.-close outdoor service hours. Your options for takeout pick-up will also be far more numerous on that Wednesday, when more restaurants are likely to be open.\u003c/p>\n\u003cp>Ultimately, restaurants want you to know they're hugely grateful for your support, affirms alaMar's Nelson German. His message to customers: \"Just keep supporting local.\" Restaurants are undoubtedly hurting in 2020, but despite all the restrictions and setbacks, \"we want everyone to be safe,\" he says.\u003c/p>\n\u003cp>\"Even thinking about the business, just having people be safe and healthy and no one else dying from this crazy thing,\" says German. \"It's the most important thing in the world.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139566/ordering-thanksgiving-dinner-to-go-how-best-to-actually-support-a-restaurant","authors":["3243"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_1763","bayareabites_16882","bayareabites_10916","bayareabites_1807"],"tags":["bayareabites_16865","bayareabites_14453","bayareabites_16565","bayareabites_16636","bayareabites_16557","bayareabites_16601","bayareabites_744","bayareabites_1526","bayareabites_17038","bayareabites_289","bayareabites_16749","bayareabites_14745","bayareabites_530","bayareabites_17037"],"featImg":"bayareabites_139568","label":"bayareabites"},"bayareabites_139532":{"type":"posts","id":"bayareabites_139532","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139532","score":null,"sort":[1605571351000]},"guestAuthors":[],"slug":"thalai-deepavali-and-new-traditions-in-the-time-of-coronavirus","title":"Thalai Deepavali and New Traditions in the Time of Coronavirus","publishDate":1605571351,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The alarm trilled at 5:45am on Saturday, and I dragged myself out of bed to try making kaju katli for the first time. I grew up eating the diamond-shaped, store-bought versions of this cashew confection, lined with silver and gold foil, but it was never something we made at home. After a year of not seeing my family, sheltering-in-place, the election and everything in between, this labor of love was something I could pour myself into while dance-cooking listening to a Bollywood top hits playlist blaring in my headphones. It wasn't picture perfect or lined with shimmering foil, but making these sweets felt like my offering to my family.\u003c/p>\n\u003cp>It was going to be a Deepavali first, like so many other firsts this year. Unlike previous years, where I'd light the solitary candle or sparkler, my partner Zak Kirchner and I made a conscious decision to spend Halloween through New Years at my parents' place in Miami (we were careful by masking, sanitizing, quarantining and getting tested after we landed). With all that 2020 brought, we wanted to root ourselves in long-standing traditions, like lighting candles around the house, celebrating memories (like lighting mile-long firecrackers at my aunt's house in Nagercoil, India the year I moved to the Bay Area) and creating new ones as a new family.\u003c/p>\n\u003cfigure id=\"attachment_139543\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139543\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-800x533.jpg\" alt=\"kaju katli on a stainless steel plate\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kaju katli is an Indian sweet made of cashews, sugar, water, cardamom and sometimes ghee. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Deepavali (or Diwali) is essentially a celebration of light over darkness, unity over conflict. Like most holidays and foods, the way it's celebrated \u003ca href=\"https://www.indiatimes.com/news/india/11-ways-how-diwali-is-celebrated-differently-in-various-regions-of-india-331909.html\">varies from region to region in India\u003c/a>, and from family to family. For me, that means blending both Bengali and Tamilian traditions.\u003c/p>\n\u003cfigure id=\"attachment_139544\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139544\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-800x533.jpg\" alt=\"Family posing for a picture\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Urmila's family striking a pose during Diwali \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I grew up oscillating between my mother's Bengali traditions of Kali Puja and lighting the kuthu vilaku oil lamp with my father. The women would light tea candles around the house to welcome the goddess of wealth Lakshmi into the home. This year, as newlyweds, Zak and I celebrated our Thalai Deepavali. We sat cross-legged on a beach towel-lined yoga mat with my brother and his fiancé. My dad poured coconut oil into a stainless steel tumbler that was then poured onto our crowns. My father rubbed in the cool oil with his fingertips as some dripped down our necks onto our shoulders. My mother followed, then Zak, who rubbed oil onto our calves and arms. I followed as the next youngest, ending with my brother.\u003c/p>\n\u003cfigure id=\"attachment_139545\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139545\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-800x533.jpg\" alt=\"Two women lighting an oil lamp\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Urmila and her brother's fiancé lighting an oil lamp. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After, we showered and lit our own kuthu vilaku that we first lit as part of our marriage ceremony. I foraged betel leaves and hibiscus flowers from the backyard with my dad to prepare for prayers, got blessings from my parents and honored both of my grandparents with an offering of almonds and water. I read one of the only letters I had from my maternal grandmother titled \"My Family,\" where she talked about how proud she was of all her children and how happy it made her. It's something I cherish every time because she died when I was two.\u003c/p>\n\u003cfigure id=\"attachment_139546\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139546\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-800x533.jpg\" alt=\"people lighting an oil lamp\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Urmila, her father, her mother and her brother's fiancé lighting an oil lamp during Diwali. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After, the kitchen was delightful hungama (mayhem) with the Mixi whirring to blend coconut chutney, the quiet sputter of dosa mavu (batter) hitting the hot tawa, the sizzle of mustard seeds and curry leaves hitting hot oil for a sambar thadka. Rava and paper dosa expanded in our stomachs as they continued to appear on our stainless steel plates, something I always associated with my trips visiting my dad's side of the family, dipping them in sambar, coconut chutney and \u003ca href=\"https://rakskitchen.net/idli-milagai-podi-recipe-how-to-make-idli-podi/\">milagai podi\u003c/a> mixed with sesame oil.\u003c/p>\n\u003cfigure id=\"attachment_139547\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139547\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-800x533.jpg\" alt=\"Female version of Buddha\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An oil lamp is lit by a female by a female Budha. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the evening, we welcomed Lakshmi in by lighting candles and fireworks. This Deepavali was very different from all the others I've celebrated with Zak. It felt brighter and also heavier. Deepavali normally symbolizes the start of the holiday season for me, but this year it felt more like a needed welcoming of light.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Thalai Deepavali is a Tamilian tradition for newlyweds. In the time of coronavirus, we're highlighting changing traditions and ways of celebrating this holiday season. ","status":"publish","parent":0,"modified":1621555307,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":730},"headData":{"title":"Thalai Deepavali and New Traditions in the Time of Coronavirus | KQED","description":"Thalai Deepavali is a Tamilian tradition for newlyweds. In the time of coronavirus, we're highlighting changing traditions and ways of celebrating this holiday season. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139532 https://ww2.kqed.org/bayareabites/?p=139532","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/11/16/thalai-deepavali-and-new-traditions-in-the-time-of-coronavirus/","disqusTitle":"Thalai Deepavali and New Traditions in the Time of Coronavirus","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139532/thalai-deepavali-and-new-traditions-in-the-time-of-coronavirus","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The alarm trilled at 5:45am on Saturday, and I dragged myself out of bed to try making kaju katli for the first time. I grew up eating the diamond-shaped, store-bought versions of this cashew confection, lined with silver and gold foil, but it was never something we made at home. After a year of not seeing my family, sheltering-in-place, the election and everything in between, this labor of love was something I could pour myself into while dance-cooking listening to a Bollywood top hits playlist blaring in my headphones. It wasn't picture perfect or lined with shimmering foil, but making these sweets felt like my offering to my family.\u003c/p>\n\u003cp>It was going to be a Deepavali first, like so many other firsts this year. Unlike previous years, where I'd light the solitary candle or sparkler, my partner Zak Kirchner and I made a conscious decision to spend Halloween through New Years at my parents' place in Miami (we were careful by masking, sanitizing, quarantining and getting tested after we landed). With all that 2020 brought, we wanted to root ourselves in long-standing traditions, like lighting candles around the house, celebrating memories (like lighting mile-long firecrackers at my aunt's house in Nagercoil, India the year I moved to the Bay Area) and creating new ones as a new family.\u003c/p>\n\u003cfigure id=\"attachment_139543\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139543\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-800x533.jpg\" alt=\"kaju katli on a stainless steel plate\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kaju katli is an Indian sweet made of cashews, sugar, water, cardamom and sometimes ghee. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Deepavali (or Diwali) is essentially a celebration of light over darkness, unity over conflict. Like most holidays and foods, the way it's celebrated \u003ca href=\"https://www.indiatimes.com/news/india/11-ways-how-diwali-is-celebrated-differently-in-various-regions-of-india-331909.html\">varies from region to region in India\u003c/a>, and from family to family. For me, that means blending both Bengali and Tamilian traditions.\u003c/p>\n\u003cfigure id=\"attachment_139544\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139544\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-800x533.jpg\" alt=\"Family posing for a picture\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Urmila's family striking a pose during Diwali \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I grew up oscillating between my mother's Bengali traditions of Kali Puja and lighting the kuthu vilaku oil lamp with my father. The women would light tea candles around the house to welcome the goddess of wealth Lakshmi into the home. This year, as newlyweds, Zak and I celebrated our Thalai Deepavali. We sat cross-legged on a beach towel-lined yoga mat with my brother and his fiancé. My dad poured coconut oil into a stainless steel tumbler that was then poured onto our crowns. My father rubbed in the cool oil with his fingertips as some dripped down our necks onto our shoulders. My mother followed, then Zak, who rubbed oil onto our calves and arms. I followed as the next youngest, ending with my brother.\u003c/p>\n\u003cfigure id=\"attachment_139545\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139545\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-800x533.jpg\" alt=\"Two women lighting an oil lamp\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Urmila and her brother's fiancé lighting an oil lamp. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After, we showered and lit our own kuthu vilaku that we first lit as part of our marriage ceremony. I foraged betel leaves and hibiscus flowers from the backyard with my dad to prepare for prayers, got blessings from my parents and honored both of my grandparents with an offering of almonds and water. I read one of the only letters I had from my maternal grandmother titled \"My Family,\" where she talked about how proud she was of all her children and how happy it made her. It's something I cherish every time because she died when I was two.\u003c/p>\n\u003cfigure id=\"attachment_139546\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139546\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-800x533.jpg\" alt=\"people lighting an oil lamp\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Urmila, her father, her mother and her brother's fiancé lighting an oil lamp during Diwali. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After, the kitchen was delightful hungama (mayhem) with the Mixi whirring to blend coconut chutney, the quiet sputter of dosa mavu (batter) hitting the hot tawa, the sizzle of mustard seeds and curry leaves hitting hot oil for a sambar thadka. Rava and paper dosa expanded in our stomachs as they continued to appear on our stainless steel plates, something I always associated with my trips visiting my dad's side of the family, dipping them in sambar, coconut chutney and \u003ca href=\"https://rakskitchen.net/idli-milagai-podi-recipe-how-to-make-idli-podi/\">milagai podi\u003c/a> mixed with sesame oil.\u003c/p>\n\u003cfigure id=\"attachment_139547\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139547\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-800x533.jpg\" alt=\"Female version of Buddha\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An oil lamp is lit by a female by a female Budha. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the evening, we welcomed Lakshmi in by lighting candles and fireworks. This Deepavali was very different from all the others I've celebrated with Zak. It felt brighter and also heavier. Deepavali normally symbolizes the start of the holiday season for me, but this year it felt more like a needed welcoming of light.\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/139532/thalai-deepavali-and-new-traditions-in-the-time-of-coronavirus","authors":["11689"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_12"],"tags":["bayareabites_16484","bayareabites_4190","bayareabites_13179","bayareabites_16557","bayareabites_744","bayareabites_17034","bayareabites_17036","bayareabites_17035","bayareabites_3144"],"featImg":"bayareabites_139542","label":"bayareabites"},"bayareabites_139499":{"type":"posts","id":"bayareabites_139499","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139499","score":null,"sort":[1604690041000]},"guestAuthors":[],"slug":"student-led-organization-hosts-benefit-featuring-alice-waters-and-jose-andres","title":"Student-Led Organization Hosts Benefit Featuring Alice Waters and José Andrés","publishDate":1604690041,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The Bay Area student-led nonprofit Turning Green is hosting its first virtual benefit on Nov. 7 to raise funds for its programs. Featuring local chefs Alice Waters and Tanya Holland and keynote speaker José Andrés, the proceeds from the “harvest dinner at home” will go towards educating and providing resources for environment-centered youth.\u003c/p>\n\u003cp>Judi Shils founded the nonprofit with and for her daughter about 16 years ago. While organizing an event to raise awareness around cancer rates in Marin County, Shils noticed the number of high school students in the crowd, and decided to redirect her activism toward younger demographics. Turning Green now has two flagship programs: Conscious Kitchen and Conscious Campus. The former has served marginalized families in Marin County, Santa Venetia and Canal with meals and fresh produce throughout the pandemic.\u003c/p>\n\u003cp>Shils says Conscious Kitchen set out to prove organic food could be delivered to underserved schools in Marin County within a budget. She later expanded the organization’s reach with a yearlong pilot at a Richmond elementary school. And this week, for the first time, her organization is helping a school district directly source food—1,330 pounds of organic produce will go to the the West Contra Costa County Unified School District each week.\u003c/p>\n\u003cp>“It’s a huge opportunity to literally shift the supply chain, to expose kids to food that is not riddled with pesticides and that’s healthy for their minds and bodies and also for their families,” Shils says.\u003c/p>\n\u003cp>On the Conscious Campus side of things, Shils hired 36 interns this summer who worked on a 30-day global initiative called Project Green Challenge, focusing on food, fashion and waste. Participants had 24 hours each day to complete a new challenge for points and prizes. Before the pandemic, Turning Green never had a fall internship, but now that schools are mostly conducting distance learning, there’s been a high demand for programs like this.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dahlia Zail can attest to that. As a former summer intern and now a Turning Green fellow, Zail has worked with incoming interns through Conscious Kitchen, taking on more of a leadership role within the organization. Saturday’s benefit dinner will help fund future internships.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>Virtual Harvest Benefit\u003c/p>\n\u003cul>\n\u003cli>Tickets are $350 per person, which include dinner with the chefs, the keynote speech and program. There are also VIP tickets.\u003c/li>\n\u003cli>Saturday, Nov. 7 at 5:30pm\u003c/li>\n\u003cli>For tickets, \u003ca href=\"http://turninggreen.org/a-harvest-dinner-at-home!\" target=\"_blank\" rel=\"noopener noreferrer\">click here\u003c/a>\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Local student-led nonprofit Turning Green is hosting a harvest dinner with some big food names. ","status":"publish","parent":0,"modified":1621555325,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":418},"headData":{"title":"Student-Led Organization Hosts Benefit Featuring Alice Waters and José Andrés | KQED","description":"Local student-led nonprofit Turning Green is hosting a harvest dinner with some big food names. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139499 https://ww2.kqed.org/bayareabites/?p=139499","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/11/06/student-led-organization-hosts-benefit-featuring-alice-waters-and-jose-andres/","disqusTitle":"Student-Led Organization Hosts Benefit Featuring Alice Waters and José Andrés","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139499/student-led-organization-hosts-benefit-featuring-alice-waters-and-jose-andres","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Bay Area student-led nonprofit Turning Green is hosting its first virtual benefit on Nov. 7 to raise funds for its programs. Featuring local chefs Alice Waters and Tanya Holland and keynote speaker José Andrés, the proceeds from the “harvest dinner at home” will go towards educating and providing resources for environment-centered youth.\u003c/p>\n\u003cp>Judi Shils founded the nonprofit with and for her daughter about 16 years ago. While organizing an event to raise awareness around cancer rates in Marin County, Shils noticed the number of high school students in the crowd, and decided to redirect her activism toward younger demographics. Turning Green now has two flagship programs: Conscious Kitchen and Conscious Campus. The former has served marginalized families in Marin County, Santa Venetia and Canal with meals and fresh produce throughout the pandemic.\u003c/p>\n\u003cp>Shils says Conscious Kitchen set out to prove organic food could be delivered to underserved schools in Marin County within a budget. She later expanded the organization’s reach with a yearlong pilot at a Richmond elementary school. And this week, for the first time, her organization is helping a school district directly source food—1,330 pounds of organic produce will go to the the West Contra Costa County Unified School District each week.\u003c/p>\n\u003cp>“It’s a huge opportunity to literally shift the supply chain, to expose kids to food that is not riddled with pesticides and that’s healthy for their minds and bodies and also for their families,” Shils says.\u003c/p>\n\u003cp>On the Conscious Campus side of things, Shils hired 36 interns this summer who worked on a 30-day global initiative called Project Green Challenge, focusing on food, fashion and waste. Participants had 24 hours each day to complete a new challenge for points and prizes. Before the pandemic, Turning Green never had a fall internship, but now that schools are mostly conducting distance learning, there’s been a high demand for programs like this.\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>Dahlia Zail can attest to that. As a former summer intern and now a Turning Green fellow, Zail has worked with incoming interns through Conscious Kitchen, taking on more of a leadership role within the organization. Saturday’s benefit dinner will help fund future internships.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>Virtual Harvest Benefit\u003c/p>\n\u003cul>\n\u003cli>Tickets are $350 per person, which include dinner with the chefs, the keynote speech and program. There are also VIP tickets.\u003c/li>\n\u003cli>Saturday, Nov. 7 at 5:30pm\u003c/li>\n\u003cli>For tickets, \u003ca href=\"http://turninggreen.org/a-harvest-dinner-at-home!\" target=\"_blank\" rel=\"noopener noreferrer\">click here\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139499/student-led-organization-hosts-benefit-featuring-alice-waters-and-jose-andres","authors":["11689"],"categories":["bayareabites_16558","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_16557","bayareabites_744","bayareabites_16224","bayareabites_17032"],"featImg":"bayareabites_139502","label":"bayareabites"},"bayareabites_139460":{"type":"posts","id":"bayareabites_139460","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139460","score":null,"sort":[1604596059000]},"guestAuthors":[],"slug":"chef-reina-steps-out-of-the-shadow-of-nicks-on-grand","title":"Chef Reina Steps Out of the Shadow Of Nick’s on Grand","publishDate":1604596059,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Freedom. That’s what chef Reina Montenegro is getting after stepping away from her partnership with the popular vegan Filipino restaurant Nick’s on Grand.\u003c/p>\n\u003cp>After opening in South San Francisco in 2016, Nick’s expanded into Daly City and San Francisco’s Mission District; all three locations closed in October. But for Montenegro, this isn’t a tragic end. It’s a good thing. She has rebranded and is focusing on a delivery and takeout model under her own name: \u003ca href=\"https://www.chefreina.com/\">Chef Reina\u003c/a> opened Oct. 20.\u003c/p>\n\u003cp>[aside postID=\"news_11837511,arts_13888307\" label=\"More KQED Food Content\"]“Nobody really knew who ‘Nick’ was,” says Montenegro. “I hid behind that brand for so long for so many reasons. This is basically me emerging and accepting that I am the one behind it. There are no boundaries. It’s like a breath of fresh air.”\u003c/p>\n\u003cp>She says this year gave her the opportunity to finally, fully own it. With the Nick’s Kitchen brand, her restaurant partners had decision-making power. “I couldn’t really make decisions on my own and I couldn’t really do what I wanted to do,” explains Montenegro. There came a point during the pandemic when she realized they wouldn’t be able to sustain the restaurants if they kept the model the same. Expenses compared to the ventures’ income just didn’t add up.\u003c/p>\n\u003cp>“If you don’t pivot with the times, you’re going to be left behind,” says Montenegro. “I decided to evolve.” And she decided to make those changes on her own, with an eye towards the trends emerging during the pandemic.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Understanding that people are looking for more delivery services and ways to cook at home, Chef Reina is an online storefront working out of a ghost kitchen. Delivery drivers around Daly City and the peninsula provide her customers with vegan Filipino takeout, delivery and care packages. In a couple of months, she plans to launch a delivery service for vegan “meats” nationwide.\u003c/p>\n\u003cp>It was important for Montenegro to keep her menu focused on vegan Filipino food. “I think it’s a bolder approach and more honest,” she says. “I’m excited to share more of me and my food without the question ‘Who is Nick?’”\u003c/p>\n\u003cp>Montenegro’s goal has always been to reach the Filipino community in the Bay Area, which she says is super heavy on meat-eating.\u003c/p>\n\u003cp>“There’s absolutely no dish out there that doesn’t have meat,” she says. “Filipinos have very high cholesterol. [My] people are dying of diseases, and I created all of these mock meat dishes to mimic these heavy meat dishes as we used to eat. I’m changing tradition here, and people used to get upset. I’m not afraid of that. I’m not trying to do anything but save your life; [I’m] not trying to do anything other than save the planet and animals.”\u003c/p>\n\u003cfigure id=\"attachment_139476\" class=\"wp-caption alignright\" style=\"max-width: 750px\">\u003cimg class=\"size-full wp-image-139476\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ReinaMontenegro.jpg\" alt=\"Reina Montenegro in a red shirt smiling\" width=\"750\" height=\"937\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ReinaMontenegro.jpg 750w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ReinaMontenegro-160x200.jpg 160w\" sizes=\"(max-width: 750px) 100vw, 750px\">\u003cfigcaption class=\"wp-caption-text\">Reina Montenegro \u003ccite>(Mogli Maureal / Chef Reina)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She also hopes to have her own commissary kitchen by the end of the year. “There’s freedom to do what I want finally, and not hesitate or worry about what a partner or partners will think,” says Montenegro.\u003c/p>\n\u003cp>One of her new dishes is vegan beef bulgogi. It’s one Montenegro says no one has made, and she thinks it will be one of her bestsellers. Using meat alternatives, she’s working on a “beef” torta and holiday dishes scheduled to launch this month. Also to come: a dessert menu with leche flan.\u003c/p>\n\u003cp>Montenegro sees these alternative dishes as gateways for people who want to transition to vegetarianism and veganism. Because of the pandemic, she’s had a lot of time to play with textures and tastes while d developing the dishes for Chef Reina. “It’s almost like I turned into this crazy mad scientist during Covid,” she says.\u003c/p>\n\u003cp>For Montenegro, the most “Reina” dish on the menu is the tocino, which is traditionally cured pork made from the belly of the pig. It was a dish she grew up eating, and it’s her absolute favorite. It’s also one that took a long time to perfect as a vegan version.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Montenegro wants Chef Reina to be the place where people think the vegan version tastes as good as or better than the original. “It’s my form of culinary activism, through my food,” she says. For her, this new iteration is welcome change—a new beginning on her own terms.\u003c/p>\n\n","blocks":[],"excerpt":"Reina Montenegro is stepping out on her own and rebranding her Filipino vegan food to reflect who she is and wants to be known for.","status":"publish","parent":0,"modified":1621555336,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":812},"headData":{"title":"Chef Reina Steps Out of the Shadow Of Nick’s on Grand | KQED","description":"Reina Montenegro is stepping out on her own and rebranding her Filipino vegan food to reflect who she is and wants to be known for.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139460 https://ww2.kqed.org/bayareabites/?p=139460","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/11/05/chef-reina-steps-out-of-the-shadow-of-nicks-on-grand/","disqusTitle":"Chef Reina Steps Out of the Shadow Of Nick’s on Grand","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139460/chef-reina-steps-out-of-the-shadow-of-nicks-on-grand","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Freedom. That’s what chef Reina Montenegro is getting after stepping away from her partnership with the popular vegan Filipino restaurant Nick’s on Grand.\u003c/p>\n\u003cp>After opening in South San Francisco in 2016, Nick’s expanded into Daly City and San Francisco’s Mission District; all three locations closed in October. But for Montenegro, this isn’t a tragic end. It’s a good thing. She has rebranded and is focusing on a delivery and takeout model under her own name: \u003ca href=\"https://www.chefreina.com/\">Chef Reina\u003c/a> opened Oct. 20.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11837511,arts_13888307","label":"More KQED Food Content "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>“Nobody really knew who ‘Nick’ was,” says Montenegro. “I hid behind that brand for so long for so many reasons. This is basically me emerging and accepting that I am the one behind it. There are no boundaries. It’s like a breath of fresh air.”\u003c/p>\n\u003cp>She says this year gave her the opportunity to finally, fully own it. With the Nick’s Kitchen brand, her restaurant partners had decision-making power. “I couldn’t really make decisions on my own and I couldn’t really do what I wanted to do,” explains Montenegro. There came a point during the pandemic when she realized they wouldn’t be able to sustain the restaurants if they kept the model the same. Expenses compared to the ventures’ income just didn’t add up.\u003c/p>\n\u003cp>“If you don’t pivot with the times, you’re going to be left behind,” says Montenegro. “I decided to evolve.” And she decided to make those changes on her own, with an eye towards the trends emerging during the pandemic.\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>Understanding that people are looking for more delivery services and ways to cook at home, Chef Reina is an online storefront working out of a ghost kitchen. Delivery drivers around Daly City and the peninsula provide her customers with vegan Filipino takeout, delivery and care packages. In a couple of months, she plans to launch a delivery service for vegan “meats” nationwide.\u003c/p>\n\u003cp>It was important for Montenegro to keep her menu focused on vegan Filipino food. “I think it’s a bolder approach and more honest,” she says. “I’m excited to share more of me and my food without the question ‘Who is Nick?’”\u003c/p>\n\u003cp>Montenegro’s goal has always been to reach the Filipino community in the Bay Area, which she says is super heavy on meat-eating.\u003c/p>\n\u003cp>“There’s absolutely no dish out there that doesn’t have meat,” she says. “Filipinos have very high cholesterol. [My] people are dying of diseases, and I created all of these mock meat dishes to mimic these heavy meat dishes as we used to eat. I’m changing tradition here, and people used to get upset. I’m not afraid of that. I’m not trying to do anything but save your life; [I’m] not trying to do anything other than save the planet and animals.”\u003c/p>\n\u003cfigure id=\"attachment_139476\" class=\"wp-caption alignright\" style=\"max-width: 750px\">\u003cimg class=\"size-full wp-image-139476\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ReinaMontenegro.jpg\" alt=\"Reina Montenegro in a red shirt smiling\" width=\"750\" height=\"937\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ReinaMontenegro.jpg 750w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ReinaMontenegro-160x200.jpg 160w\" sizes=\"(max-width: 750px) 100vw, 750px\">\u003cfigcaption class=\"wp-caption-text\">Reina Montenegro \u003ccite>(Mogli Maureal / Chef Reina)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She also hopes to have her own commissary kitchen by the end of the year. “There’s freedom to do what I want finally, and not hesitate or worry about what a partner or partners will think,” says Montenegro.\u003c/p>\n\u003cp>One of her new dishes is vegan beef bulgogi. It’s one Montenegro says no one has made, and she thinks it will be one of her bestsellers. Using meat alternatives, she’s working on a “beef” torta and holiday dishes scheduled to launch this month. Also to come: a dessert menu with leche flan.\u003c/p>\n\u003cp>Montenegro sees these alternative dishes as gateways for people who want to transition to vegetarianism and veganism. Because of the pandemic, she’s had a lot of time to play with textures and tastes while d developing the dishes for Chef Reina. “It’s almost like I turned into this crazy mad scientist during Covid,” she says.\u003c/p>\n\u003cp>For Montenegro, the most “Reina” dish on the menu is the tocino, which is traditionally cured pork made from the belly of the pig. It was a dish she grew up eating, and it’s her absolute favorite. It’s also one that took a long time to perfect as a vegan version.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Montenegro wants Chef Reina to be the place where people think the vegan version tastes as good as or better than the original. “It’s my form of culinary activism, through my food,” she says. For her, this new iteration is welcome change—a new beginning on her own terms.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139460/chef-reina-steps-out-of-the-shadow-of-nicks-on-grand","authors":["11689"],"categories":["bayareabites_16558","bayareabites_752","bayareabites_17082","bayareabites_1807"],"tags":["bayareabites_17027","bayareabites_16557","bayareabites_16601","bayareabites_16515","bayareabites_17025","bayareabites_17023","bayareabites_17021","bayareabites_17022","bayareabites_16860","bayareabites_17026","bayareabites_1871","bayareabites_17024"],"featImg":"bayareabites_139475","label":"bayareabites"},"bayareabites_139422":{"type":"posts","id":"bayareabites_139422","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139422","score":null,"sort":[1603998023000]},"guestAuthors":[],"slug":"food-writing-could-be-better-but-it-will-need-to-get-unappetizing-first","title":"Food Writing Could Be Better, But It Will Need to Get Unappetizing First","publishDate":1603998023,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Nothing about being a food writer is exciting right now. I haven’t been thrilled by my industry since before the pandemic. But when the majority of the food industry’s workforce, from farms to restaurants, are Black and brown folks facing higher risks of exposure to COVID-19, the job feels even more empty. When their already precarious health and financial safety face further attrition \u003c/span>\u003ca href=\"https://sf.eater.com/2020/10/16/21520005/doordash-prop-22-gig-workers-ab5-apps\">\u003cspan style=\"font-weight: 400\">at the polls\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.npr.org/sections/health-shots/2020/10/27/927968274/if-the-aca-falls-protecting-preexisting-conditions-could-be-harder-than-it-sound\">\u003cspan style=\"font-weight: 400\">in the Supreme Court\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, emptiness becomes desperation. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year, independent restaurants, those darlings of food media, which once provided colorful characters and enchanting dishes for award-winning profiles, are closing one after the next. Those able to survive the economic realities of COVID-19, are contorting themselves to meet health guidelines just to serve the public’s eager appetite for normalcy. These are the current storylines that feed food writer’s penchant for poetic abstractions.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But this gloomy landscape isn’t even the reason writing about food isn’t exciting. Rather, it’s the very premise of food writing itself. Food media’s original and arguably core mission has been to service consumers— restaurant patrons, cookbook readers and kitchen gadget enthusiasts. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Food media, especially in its digital form, isn’t for everyone who eats but for the gourmand who eats better than most, or at least aspires to. As such, stories begin at consumption and its pleasures with the unsexy business of food production only mentioned if the appellation is noteworthy or quaint. Even then, production is often abstracted by the science of terroir or other precious details of manufacturing. Labor and the global politics of food production, with their racialized and exploitative hierarchies, are too bitter for food media’s preferred prose. This almost singular focus on a consumer with economic access has meant that stories investigating food’s power dynamics and disparities are funneled toward the news section. Food media’s inosculation with the food industry means the two not only share an audience but also a stomach—that is to say, when consumers feed one, the other is nourished too. And so the food industry and food media, including writing, television and filmmaking, center the same customers: the upwardly mobile consumer looking to escape themselves.\u003c/span>\u003c/p>\n\u003cp class=\"p1\">[aside postID='bayareabites_137711,bayareabites_138686,bayareabites_138917' label='More from Ruth Gebreyesus']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">There are of course exceptions to this premise. In the ideological margins are publications and writers uncharmed by food media’s allegiance to the consumer class. These dissenters inject \u003ca href=\"https://newrepublic.com/article/156688/meatless-mondays-arent-enough\">social and environmental concerns\u003c/a>, placing the food industry inside an economic order and forecasting grave repercussions for people and the planet. The pandemic folded these margins toward the center, even if temporarily. With no grand openings to write about, food writers turned to the economic devastation from the pandemic. Suddenly, food sections were linking food insecurity to long-existing infrastructural failures; the food worker’s essential role was examined along with the absence of social protections for industry labor. The inequities laid bare by the pandemic were always present, we wrote, though we mostly had just parachuted in to the frontlines we’d previously ignored. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But even in the shock of the pandemic’s early months, our audiences’ primal appetites for consumption persisted. Readers devoured stories about pandemic cooking and how to safely get takeout and from where. This appetite for pleasure, albeit in a more utilitarian “safe mode,” was reflected by \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/138355/the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why\">\u003cspan style=\"font-weight: 400\">the bonanza experienced by food delivery companies\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. If food was a vehicle for escape and pleasure before, it became salvation for consumers who baked and ate their way through the pandemic to break the monotony of shelter-in-place. We food writers obliged this hunger with a dissonant mix of articles about food banks scrambling to meet demands and essential tips on sourdough starters. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, where I find myself as a food writer is refusing the tides back toward the central premise of my occupation. As somber as the pandemic’s effect on the food industry has been—an economic devastation whose repercussions will have second, third and fourth waves of their own—our audience’s gourmand desire to consume and the food media’s impulse to satisfy remain intact. I’m disheartened because this central premise never moved. Capitalist consumption is resilient and stays in place even as we scramble around it. But I’m also not surprised that nothing has changed. After all, which mainstream media sector has successfully reoriented its audiences’ tastes towards this country’s foundational disparities and their contemporary iterations? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Even so, food media has a specific and different problem than music writing, where the labor around song making, from its nascent phase to a final form, is more deeply examined and tracked. (This interest in archiving certainly hasn’t solved the material disparities in the music industry which run clearly across race and gender lines.) On the other hand, mainstream food media’s segregation of food consumption and food production has not served the political and economical literacy of food writers and our audience. Have we read and written enough to draw a line from this nation’s first agricultural labor system, indentured servitude, to chattel slavery, to sharecroppers to the condition migrant laborers face today? And when food writing ventures into politics, its favorite subject is appropriation, but even then the harm is barely examined. “There is a material connection between legitimized appropriation and the conditions of freedom for Black people. But in beginning and ending the conversation on the offense and not the impact, we risk clouding the real stakes,” \u003c/span>\u003ca href=\"https://pitchfork.com/features/article/rethinking-appropriation-and-wokeness-in-pop-music/\">\u003cspan style=\"font-weight: 400\">writes Rawiya Kameir\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> about the crucial context and consequence of Black music’s co-optation by non-Black people, a sentiment which applies to the food industry. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">From its most essential state as nutrition to its conception as a cultural product, food is a site of conflict. In the United States alone, a global agricultural superpower, food insecurity affects \u003c/span>\u003ca href=\"https://www.feedingamerica.org/hunger-in-america/food-insecurity\">\u003cspan style=\"font-weight: 400\">1 in 9 residents\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> or well over 36 million people. The labor force which services the \u003c/span>\u003ca href=\"https://money.cnn.com/2018/03/07/news/economy/top-us-exports/index.html\">\u003cspan style=\"font-weight: 400\">country’s lucrative agricultural export\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is divided across racial lines, further stratifying income disparities. In California, where the majority of the country’s fruits and nuts are grown and picked, \u003c/span>\u003ca href=\"https://www.kqed.org/news/11817261/poll-most-california-voters-support-farmworker-protections-during-the-pandemic\">\u003cspan style=\"font-weight: 400\">56%\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> of farm workers are undocumented and unprotected without access to government backed unemployment and health insurance programs. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is where the seed of the food industry’s inequity grows but we mostly swallow its harvest whole, refusing to reckon with how it landed on our plates. \u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"The pandemic has brought some gloom, but food media’s premise was always flawed.","status":"publish","parent":0,"modified":1621631937,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":1120},"headData":{"title":"Food Writing Could Be Better, But It Will Need to Get Unappetizing First | KQED","description":"The pandemic has brought some gloom, but food media’s premise was always flawed.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139422 https://ww2.kqed.org/bayareabites/?p=139422","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/29/food-writing-could-be-better-but-it-will-need-to-get-unappetizing-first/","disqusTitle":"Food Writing Could Be Better, But It Will Need to Get Unappetizing First","path":"/bayareabites/139422/food-writing-could-be-better-but-it-will-need-to-get-unappetizing-first","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Nothing about being a food writer is exciting right now. I haven’t been thrilled by my industry since before the pandemic. But when the majority of the food industry’s workforce, from farms to restaurants, are Black and brown folks facing higher risks of exposure to COVID-19, the job feels even more empty. When their already precarious health and financial safety face further attrition \u003c/span>\u003ca href=\"https://sf.eater.com/2020/10/16/21520005/doordash-prop-22-gig-workers-ab5-apps\">\u003cspan style=\"font-weight: 400\">at the polls\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.npr.org/sections/health-shots/2020/10/27/927968274/if-the-aca-falls-protecting-preexisting-conditions-could-be-harder-than-it-sound\">\u003cspan style=\"font-weight: 400\">in the Supreme Court\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, emptiness becomes desperation. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year, independent restaurants, those darlings of food media, which once provided colorful characters and enchanting dishes for award-winning profiles, are closing one after the next. Those able to survive the economic realities of COVID-19, are contorting themselves to meet health guidelines just to serve the public’s eager appetite for normalcy. These are the current storylines that feed food writer’s penchant for poetic abstractions.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But this gloomy landscape isn’t even the reason writing about food isn’t exciting. Rather, it’s the very premise of food writing itself. Food media’s original and arguably core mission has been to service consumers— restaurant patrons, cookbook readers and kitchen gadget enthusiasts. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Food media, especially in its digital form, isn’t for everyone who eats but for the gourmand who eats better than most, or at least aspires to. As such, stories begin at consumption and its pleasures with the unsexy business of food production only mentioned if the appellation is noteworthy or quaint. Even then, production is often abstracted by the science of terroir or other precious details of manufacturing. Labor and the global politics of food production, with their racialized and exploitative hierarchies, are too bitter for food media’s preferred prose. This almost singular focus on a consumer with economic access has meant that stories investigating food’s power dynamics and disparities are funneled toward the news section. Food media’s inosculation with the food industry means the two not only share an audience but also a stomach—that is to say, when consumers feed one, the other is nourished too. And so the food industry and food media, including writing, television and filmmaking, center the same customers: the upwardly mobile consumer looking to escape themselves.\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_137711,bayareabites_138686,bayareabites_138917","label":"More from Ruth Gebreyesus "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">There are of course exceptions to this premise. In the ideological margins are publications and writers uncharmed by food media’s allegiance to the consumer class. These dissenters inject \u003ca href=\"https://newrepublic.com/article/156688/meatless-mondays-arent-enough\">social and environmental concerns\u003c/a>, placing the food industry inside an economic order and forecasting grave repercussions for people and the planet. The pandemic folded these margins toward the center, even if temporarily. With no grand openings to write about, food writers turned to the economic devastation from the pandemic. Suddenly, food sections were linking food insecurity to long-existing infrastructural failures; the food worker’s essential role was examined along with the absence of social protections for industry labor. The inequities laid bare by the pandemic were always present, we wrote, though we mostly had just parachuted in to the frontlines we’d previously ignored. \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\">But even in the shock of the pandemic’s early months, our audiences’ primal appetites for consumption persisted. Readers devoured stories about pandemic cooking and how to safely get takeout and from where. This appetite for pleasure, albeit in a more utilitarian “safe mode,” was reflected by \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/138355/the-online-grocery-marketplace-is-booming-in-the-bay-area-heres-why\">\u003cspan style=\"font-weight: 400\">the bonanza experienced by food delivery companies\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. If food was a vehicle for escape and pleasure before, it became salvation for consumers who baked and ate their way through the pandemic to break the monotony of shelter-in-place. We food writers obliged this hunger with a dissonant mix of articles about food banks scrambling to meet demands and essential tips on sourdough starters. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, where I find myself as a food writer is refusing the tides back toward the central premise of my occupation. As somber as the pandemic’s effect on the food industry has been—an economic devastation whose repercussions will have second, third and fourth waves of their own—our audience’s gourmand desire to consume and the food media’s impulse to satisfy remain intact. I’m disheartened because this central premise never moved. Capitalist consumption is resilient and stays in place even as we scramble around it. But I’m also not surprised that nothing has changed. After all, which mainstream media sector has successfully reoriented its audiences’ tastes towards this country’s foundational disparities and their contemporary iterations? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Even so, food media has a specific and different problem than music writing, where the labor around song making, from its nascent phase to a final form, is more deeply examined and tracked. (This interest in archiving certainly hasn’t solved the material disparities in the music industry which run clearly across race and gender lines.) On the other hand, mainstream food media’s segregation of food consumption and food production has not served the political and economical literacy of food writers and our audience. Have we read and written enough to draw a line from this nation’s first agricultural labor system, indentured servitude, to chattel slavery, to sharecroppers to the condition migrant laborers face today? And when food writing ventures into politics, its favorite subject is appropriation, but even then the harm is barely examined. “There is a material connection between legitimized appropriation and the conditions of freedom for Black people. But in beginning and ending the conversation on the offense and not the impact, we risk clouding the real stakes,” \u003c/span>\u003ca href=\"https://pitchfork.com/features/article/rethinking-appropriation-and-wokeness-in-pop-music/\">\u003cspan style=\"font-weight: 400\">writes Rawiya Kameir\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> about the crucial context and consequence of Black music’s co-optation by non-Black people, a sentiment which applies to the food industry. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">From its most essential state as nutrition to its conception as a cultural product, food is a site of conflict. In the United States alone, a global agricultural superpower, food insecurity affects \u003c/span>\u003ca href=\"https://www.feedingamerica.org/hunger-in-america/food-insecurity\">\u003cspan style=\"font-weight: 400\">1 in 9 residents\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> or well over 36 million people. The labor force which services the \u003c/span>\u003ca href=\"https://money.cnn.com/2018/03/07/news/economy/top-us-exports/index.html\">\u003cspan style=\"font-weight: 400\">country’s lucrative agricultural export\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is divided across racial lines, further stratifying income disparities. In California, where the majority of the country’s fruits and nuts are grown and picked, \u003c/span>\u003ca href=\"https://www.kqed.org/news/11817261/poll-most-california-voters-support-farmworker-protections-during-the-pandemic\">\u003cspan style=\"font-weight: 400\">56%\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> of farm workers are undocumented and unprotected without access to government backed unemployment and health insurance programs. \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\">This is where the seed of the food industry’s inequity grows but we mostly swallow its harvest whole, refusing to reckon with how it landed on our plates. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139422/food-writing-could-be-better-but-it-will-need-to-get-unappetizing-first","authors":["11625"],"categories":["bayareabites_16558","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_16557","bayareabites_16664","bayareabites_16628","bayareabites_17013","bayareabites_8948","bayareabites_17015","bayareabites_17016","bayareabites_17014","bayareabites_16663"],"featImg":"bayareabites_139423","label":"bayareabites"},"bayareabites_139388":{"type":"posts","id":"bayareabites_139388","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139388","score":null,"sort":[1603480682000]},"guestAuthors":[],"slug":"after-a-long-wait-horn-barbecue-opens-saturday-in-old-brown-sugar-kitchen-space","title":"After a Long Wait, Horn Barbecue Opens Saturday in Old Brown Sugar Kitchen Space","publishDate":1603480682,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The wait is finally over for pit master Matt Horn. After first announcing that he found a permanent home in August 2019 for a brick-and-mortar location, he's finally opening up with ribs, brisket and more on Saturday at 2534 Mandela Parkway in Oakland.\u003c/p>\n\u003cp>According to the\u003cem>\u003ca href=\"https://www.sfchronicle.com/food/article/Oakland-s-Horn-Barbecue-may-finally-open-this-15640609.php\"> San Francisco Chronicle\u003c/a>\u003c/em>, Horn originally intended to open in September, but had to stop because of permitting delays and hurdles. \"Nothing [of] great worth in life comes without struggle,\" said Horn in an email. Horn also faced construction challenges, a pandemic and working with the city's restrictions.\u003c/p>\n\u003cfigure id=\"attachment_139391\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139391\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-800x640.jpg\" alt=\"Selection of meats, hotlinks, brisket and ribs on a metal sheet tray\" width=\"800\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A selection of meats from Horn Barbecue, including brisket, hotlinks and ribs \u003ccite>(Courtesy of Horn Barbecue)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What started in 2016 at the Tracy Farmers Market transformed quickly into pop-ups that drew crowds of over a thousand. He became a barbecue pop-up legend, serving Texas-inspired brisket and creating a new category of \"West Coast barbecue\" that draws on the Lone Star State's style coupled with inspiration from the Black South. Diners were willing to wait more than four hours for the chance to get some hot links and smoked ribs.\u003c/p>\n\u003cfigure id=\"attachment_139392\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139392\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-800x533.jpg\" alt=\"Sandwich\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sandwiches are a new addition to Horn's menu. \u003ccite>(Courtesy of Horn Barbecue)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu at the new location will feature some of the pop-up's favorites, like smoked brisket, beef ribs, pulled pork, turkey and spareribs sold by the pound. There will also be some new items, like half and whole quartered chickens, homemade hot links and sandwiches. On a special rotation, Horn is adding a whole hog roasting, along with oxtails and lamb shoulders on Saturdays. Beyond the meats, sides will include pit beans, collards, black-eyed peas, potato salad, slaw, potatoes and corn bread. There will also be desserts like bourbon bread pudding and rum cake.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID=\"bayareabites_132331, bayareabites_112282, bayareabites_137291, bayareabites_13832886\" \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">label=\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">\"More Bay Area Food News and Guides\"]\u003c/span>\u003c/p>\n\u003cp>Alameda county's COVID-19 restrictions are currently at the orange tier, meaning that outdoor dining is permitted and indoor dining is allowed at 25% capacity or up to 100 people. Horn Barbecue's interior features custom cowhide bar stools with a central view of the 750-square-foot pit room, which is said to be California's first indoor smoker. The West Oakland spot formerly housed Brown Sugar Kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Horn grew up eating barbecue occasionally on the weekends, and after one bad batch of spare ribs he made for his girlfriend, he was determined to get it right. Since then, he's been called \"the future of barbecue\" from \u003cem>The Chronicle\u003c/em> and made a name for himself as a West Coast pit master.\u003c/p>\n\n","blocks":[],"excerpt":"After multiple hurdles, the cult pop-up opens its first permanent, brick-and-mortar location.","status":"publish","parent":0,"modified":1621631959,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":440},"headData":{"title":"After a Long Wait, Horn Barbecue Opens Saturday in Old Brown Sugar Kitchen Space | KQED","description":"After multiple hurdles, the cult pop-up opens its first permanent, brick-and-mortar location.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139388 https://ww2.kqed.org/bayareabites/?p=139388","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/23/after-a-long-wait-horn-barbecue-opens-saturday-in-old-brown-sugar-kitchen-space/","disqusTitle":"After a Long Wait, Horn Barbecue Opens Saturday in Old Brown Sugar Kitchen Space","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139388/after-a-long-wait-horn-barbecue-opens-saturday-in-old-brown-sugar-kitchen-space","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The wait is finally over for pit master Matt Horn. After first announcing that he found a permanent home in August 2019 for a brick-and-mortar location, he's finally opening up with ribs, brisket and more on Saturday at 2534 Mandela Parkway in Oakland.\u003c/p>\n\u003cp>According to the\u003cem>\u003ca href=\"https://www.sfchronicle.com/food/article/Oakland-s-Horn-Barbecue-may-finally-open-this-15640609.php\"> San Francisco Chronicle\u003c/a>\u003c/em>, Horn originally intended to open in September, but had to stop because of permitting delays and hurdles. \"Nothing [of] great worth in life comes without struggle,\" said Horn in an email. Horn also faced construction challenges, a pandemic and working with the city's restrictions.\u003c/p>\n\u003cfigure id=\"attachment_139391\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139391\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-800x640.jpg\" alt=\"Selection of meats, hotlinks, brisket and ribs on a metal sheet tray\" width=\"800\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A selection of meats from Horn Barbecue, including brisket, hotlinks and ribs \u003ccite>(Courtesy of Horn Barbecue)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What started in 2016 at the Tracy Farmers Market transformed quickly into pop-ups that drew crowds of over a thousand. He became a barbecue pop-up legend, serving Texas-inspired brisket and creating a new category of \"West Coast barbecue\" that draws on the Lone Star State's style coupled with inspiration from the Black South. Diners were willing to wait more than four hours for the chance to get some hot links and smoked ribs.\u003c/p>\n\u003cfigure id=\"attachment_139392\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139392\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-800x533.jpg\" alt=\"Sandwich\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sandwiches are a new addition to Horn's menu. \u003ccite>(Courtesy of Horn Barbecue)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu at the new location will feature some of the pop-up's favorites, like smoked brisket, beef ribs, pulled pork, turkey and spareribs sold by the pound. There will also be some new items, like half and whole quartered chickens, homemade hot links and sandwiches. On a special rotation, Horn is adding a whole hog roasting, along with oxtails and lamb shoulders on Saturdays. Beyond the meats, sides will include pit beans, collards, black-eyed peas, potato salad, slaw, potatoes and corn bread. There will also be desserts like bourbon bread pudding and rum cake.\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_132331, bayareabites_112282, bayareabites_137291, bayareabites_13832886","label":"\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">label=\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">\"More Bay Area Food News and Guides\""},"numeric":["\u003c/span>\u003ci>\u003cspan","style=\"font-weight:","400\">label=\u003c/span>\u003c/i>\u003cspan","style=\"font-weight:","400\">\"More","Bay","Area","Food","News","and","Guides\""]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>Alameda county's COVID-19 restrictions are currently at the orange tier, meaning that outdoor dining is permitted and indoor dining is allowed at 25% capacity or up to 100 people. Horn Barbecue's interior features custom cowhide bar stools with a central view of the 750-square-foot pit room, which is said to be California's first indoor smoker. The West Oakland spot formerly housed Brown Sugar Kitchen.\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>Horn grew up eating barbecue occasionally on the weekends, and after one bad batch of spare ribs he made for his girlfriend, he was determined to get it right. Since then, he's been called \"the future of barbecue\" from \u003cem>The Chronicle\u003c/em> and made a name for himself as a West Coast pit master.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139388/after-a-long-wait-horn-barbecue-opens-saturday-in-old-brown-sugar-kitchen-space","authors":["11689"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_1807"],"tags":["bayareabites_2250","bayareabites_16557","bayareabites_16601","bayareabites_14775","bayareabites_17010","bayareabites_17011","bayareabites_289","bayareabites_14757","bayareabites_16860","bayareabites_9998"],"featImg":"bayareabites_139390","label":"bayareabites"},"bayareabites_139380":{"type":"posts","id":"bayareabites_139380","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139380","score":null,"sort":[1603411277000]},"guestAuthors":[],"slug":"flavors-at-home-jar-meals-for-when-you-dont-feel-like-cooking","title":"Flavors At Home: Jar Meals for When You Don't Feel Like Cooking","publishDate":1603411277,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>Lately, my weeknights have been filled with trying to reclaim my time instead of spending 30 minutes to an hour making dinner. I've picked up reading again and finally finished a book I started almost a year ago.\u003c/p>\n\u003cp>Because of this, I've had little desire to actually cook anything. Yes, kitchen apathy has become a full-on mood here. To combat this, I've been working on prepping these layered jar meals on Sundays, inspired by \u003ca href=\"https://www.pickuplimes.com/single-post/2020/08/16/Kimchi-Noodle-Jar\">vegan blogger and dietician Sadia Badiei.\u003c/a>\u003c/p>\n\u003cp>The trick is to make sure that your liquids are at the bottom, followed by your grains and crunchy stuff up top. This prevents ingredients from getting soggy and gross. This trick can be used for lunch salads too, which will keep the dressing from interacting with your greens until you're ready.\u003c/p>\n\u003cfigure id=\"attachment_139382\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139382\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-800x533.jpg\" alt=\"mason jars with quinoa, edamame, carrots and tofu in tem\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">For me, the airfryer has been the best thing for tofu. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've been remixing different versions of this, swapping out noodles for quinoa or brown rice, interchanging vegetables and making different sauces to spoon into the bottom. The best part is that I only really have to boil some water and possibly air fry some tofu. Unlike previous pandemic cooking ideas, it's the ease and simplicity for me. It's also visually appealing to see all the layers, which has been an inspiration to actually eat lunch instead of skip it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For crispy tofu, the key is to get out as much moisture as possible. What I typically do is wrap the tofu in some paper towels and let it sit for about 30 minutes. I repeat the process at least once before seasoning and either baking or air frying for extra crispy cubes. You can also coat the cut cubes in cornstarch or arrowroot, which will help with the texture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This version centers around kimchi. I used gochujang, but you could also use sriracha or sweet chile sauce. For an extra punch, I added smoked maple syrup instead of regular maple syrup.\u003c/p>\n\n","blocks":[],"excerpt":"When you're in a cooking rut, turning to meal prepping can be freeing. ","status":"publish","parent":0,"modified":1621631965,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":398},"headData":{"title":"Flavors At Home: Jar Meals for When You Don't Feel Like Cooking | KQED","description":"When you're in a cooking rut, turning to meal prepping can be freeing. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139380 https://ww2.kqed.org/bayareabites/?p=139380","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/22/flavors-at-home-jar-meals-for-when-you-dont-feel-like-cooking/","disqusTitle":"Flavors At Home: Jar Meals for When You Don't Feel Like Cooking","source":"Flavors at Home","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139380/flavors-at-home-jar-meals-for-when-you-dont-feel-like-cooking","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>Lately, my weeknights have been filled with trying to reclaim my time instead of spending 30 minutes to an hour making dinner. I've picked up reading again and finally finished a book I started almost a year ago.\u003c/p>\n\u003cp>Because of this, I've had little desire to actually cook anything. Yes, kitchen apathy has become a full-on mood here. To combat this, I've been working on prepping these layered jar meals on Sundays, inspired by \u003ca href=\"https://www.pickuplimes.com/single-post/2020/08/16/Kimchi-Noodle-Jar\">vegan blogger and dietician Sadia Badiei.\u003c/a>\u003c/p>\n\u003cp>The trick is to make sure that your liquids are at the bottom, followed by your grains and crunchy stuff up top. This prevents ingredients from getting soggy and gross. This trick can be used for lunch salads too, which will keep the dressing from interacting with your greens until you're ready.\u003c/p>\n\u003cfigure id=\"attachment_139382\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139382\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-800x533.jpg\" alt=\"mason jars with quinoa, edamame, carrots and tofu in tem\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-2048x1365.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/ZAK02914-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">For me, the airfryer has been the best thing for tofu. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've been remixing different versions of this, swapping out noodles for quinoa or brown rice, interchanging vegetables and making different sauces to spoon into the bottom. The best part is that I only really have to boil some water and possibly air fry some tofu. Unlike previous pandemic cooking ideas, it's the ease and simplicity for me. It's also visually appealing to see all the layers, which has been an inspiration to actually eat lunch instead of skip 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>For crispy tofu, the key is to get out as much moisture as possible. What I typically do is wrap the tofu in some paper towels and let it sit for about 30 minutes. I repeat the process at least once before seasoning and either baking or air frying for extra crispy cubes. You can also coat the cut cubes in cornstarch or arrowroot, which will help with the texture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This version centers around kimchi. I used gochujang, but you could also use sriracha or sweet chile sauce. For an extra punch, I added smoked maple syrup instead of regular maple syrup.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139380/flavors-at-home-jar-meals-for-when-you-dont-feel-like-cooking","authors":["11689"],"categories":["bayareabites_752","bayareabites_17082"],"tags":["bayareabites_569","bayareabites_16557","bayareabites_16622","bayareabites_16576","bayareabites_17009","bayareabites_14738"],"featImg":"bayareabites_139381","label":"source_bayareabites_139380"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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