food trends and technologyfood trends and technology
Sourdough Is A Social Media Star — But Those Beans Would Look Great On Instagram
How Online Grocery Delivery Could Help Alleviate Food Deserts
Life After Pop-Up: Oakland's Lovely's and San Francisco's Chicáno Nuevo Seek Permanence
Delivery Only: The Rise Of Restaurants With No Diners As Apps Take Orders
Can You Take the Heat in the Bay Area’s Nashville Hot Chicken Movement?
First Taste: You won't miss the meat at Cow Hollow's stylish plant-based restaurant Wildseed
At the Midwife and the Baker, Fresh-Milled Whole Grains Pop Up in Every Bite
The Special Ingredient in This Gelato? Buffalo Milk
When Efforts To Eat 'Clean' Become An Unhealthy Obsession
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Sometimes, food avoidance can take over people's lives and veer into an eating disorder that scientist are just beginning to study.","publishDate":1570463167,"status":"inherit","parent":134965,"modified":1570463389,"caption":"Whether it's gluten or dairy, many people avoid certain types of foods these days. Sometimes, food avoidance can take over people's lives and veer into an eating disorder that scientist are just beginning to study.","credit":"Meredith Rizzo/NPR","description":"Whether it's gluten or dairy, many people avoid certain types of foods these days. 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Since then, we've seen ample evidence of people \u003ca href=\"https://www.instagram.com/explore/tags/sourdough/?hl=en\">baking sourdough\u003c/a> and \u003ca href=\"https://www.instagram.com/explore/tags/bananabread/?hl=en\">banana bread\u003c/a> on social media ... but what about all those beans?\u003c/p>\n\u003cp>Bean sales shot up 70% in March, says Tim D. McGreevy, CEO of \u003ca href=\"https://www.usapulses.org/\">USA Pulses\u003c/a>, a not-for-profit lobbying group representing the dried pea, lentil and chickpea industry. He adds that the trend has diminished but not entirely stopped. In June, orders were still 30% higher than normal.\u003c/p>\n\u003cp>\"I went out, I bought pounds of beans and put them proudly on my shelf,\" says \u003ca href=\"https://www.pomona.edu/directory/people/kyla-wazana-tompkins\">Kyla Wazana Tompkins\u003c/a>, a Pomona College professor and former food writer. This, in spite of the fact that Tompkins does not even really like beans. \"I went to this primal brain space. I had this survival story in my head and now I've got it on my shelf, and I don't think I'll use them until the actual end times.\"\u003c/p>\n\u003cp>Tompkins is hardly alone. An inquiry on this reporter's Facebook page yielded dozens of stories of bean buyers' remorse. That pains Steven Sando, the proprietor of the high-end heirloom bean company, \u003ca href=\"https://www.ranchogordo.com/\">Rancho Gordo\u003c/a>. Back in March, Sando found himself bombarded with orders — more than 17,000 of them, he says. As a result, there's \u003ca href=\"https://www.ranchogordo.com/collections/waitlist-items\">a waiting list\u003c/a> for 20 different varieties of beans on his website. His staff, he says, is struggling to meet demand for items still in stock, such as flageolet and yellow eye beans.\u003c/p>\n\u003cp>\"The thought of them sitting in a dark pantry makes me ill,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But no bean goes unwasted in the well-stocked pantry of Luz Calvo and Catriona Rueda Esquibel. The couple estimate they've got at least 15 pounds of beans on hand right now. Their 2015 cookbook, \u003ca href=\"https://www.amazon.com/Decolonize-Your-Diet-Plant-Based-Mexican-American/dp/1551525925\">\u003cem>Decolonize Your Diet: Plant-Based Mexican-American Recipes For Health And Healing\u003c/em>\u003c/a>, draws on family culinary traditions and documents how the two nourished themselves while Calvo was being treated for cancer. Cooking beans, they say, can deepen a connection to community.\u003c/p>\n\u003cp>\"They're a way to honor our ancestors,\" Calvo says. \"And they make you feel good when you eat them.\"\u003c/p>\n\u003cp>Still, although beans may be a delicious, meaningful part of foodways from around the world, they do somewhat lack the Instagram charisma of a pillowy loaf of homemade bread. \"Maybe there's not the brag factor of sourdough,\" Calvo concedes. Esquibel adds that while cooking beans is spiritually sustaining, there's little in the way of mastery to show off about. \"Like, 'Oh, I conquered a pot of beans,' \" she says.\u003c/p>\n\u003cp>The sheer ease of bean cookery is a plus, as far as Sando of Rancho Gordo is concerned. A movie lover, he has a method for timing them that's perfect for quarantine: Boil your beans for 15, turn them down, then put on the movie \u003cem>All About Eve\u003c/em>. When Bette Davis says, \"Fasten your seat belts, it's going to be a bumpy night,\" that's when you add salt, he says. And when she says \"Funny business, a woman's career,\" start checking them because they're probably done.\u003c/p>\n\u003cp>But to slightly misquote another classic movie — \u003cem>Casablanca — \u003c/em>it doesn't take much to see the problems of us little people don't amount to a hill of beans in this crazy world. Bean consumers, here's looking at you.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was edited for radio by Rose Friedman and adapted for the Web by Neda Ulaby and Petra Mayer.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Sourdough+Is+A+Social+Media+Star+%E2%80%94+But+Those+Beans+Would+Look+Great+On+Instagram&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"After panicked shoppers emptied grocery store shelves of flour and beans this spring, we saw plenty of evidence of home bakers' work on social media. But what about all the beans people stockpiled?","status":"publish","parent":0,"modified":1621633818,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":607},"headData":{"title":"Sourdough Is A Social Media Star — But Those Beans Would Look Great On Instagram | KQED","description":"After panicked shoppers emptied grocery store shelves of flour and beans this spring, we saw plenty of evidence of home bakers' work on social media. But what about all the beans people stockpiled?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138301 https://ww2.kqed.org/bayareabites/?p=138301","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/22/sourdough-is-a-social-media-star-but-those-beans-would-look-great-on-instagram/","disqusTitle":"Sourdough Is A Social Media Star — But Those Beans Would Look Great On Instagram","nprImageCredit":"Matthew Mead","nprByline":"Neda Ulaby | All Things Considered","nprImageAgency":"AP","nprStoryId":"892258093","nprApiLink":"http://api.npr.org/query?id=892258093&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2020/07/20/892258093/sourdough-is-a-social-media-star-but-those-beans-would-look-great-on-instagram?ft=nprml&f=892258093","nprRetrievedStory":"1","nprPubDate":"Mon, 20 Jul 2020 16:25:00 -0400","nprStoryDate":"Mon, 20 Jul 2020 16:09:00 -0400","nprLastModifiedDate":"Mon, 20 Jul 2020 16:23:39 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2020/07/20200720_atc_sourdough_is_a_social_media_star_but_those_beans_would_look_great_on_instagram.mp3?orgId=1&topicId=1053&aggIds=812054919&d=148&p=2&story=892258093&ft=nprml&f=892258093","nprAudioM3u":"http://api.npr.org/m3u/1893227115-9294c1.m3u?orgId=1&topicId=1053&aggIds=812054919&d=148&p=2&story=892258093&ft=nprml&f=892258093","path":"/bayareabites/138301/sourdough-is-a-social-media-star-but-those-beans-would-look-great-on-instagram","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2020/07/20200720_atc_sourdough_is_a_social_media_star_but_those_beans_would_look_great_on_instagram.mp3?orgId=1&topicId=1053&aggIds=812054919&d=148&p=2&story=892258093&ft=nprml&f=892258093","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Remember the early days of the pandemic when shoppers scoured grocery shelves for flour, yeast and beans? Since then, we've seen ample evidence of people \u003ca href=\"https://www.instagram.com/explore/tags/sourdough/?hl=en\">baking sourdough\u003c/a> and \u003ca href=\"https://www.instagram.com/explore/tags/bananabread/?hl=en\">banana bread\u003c/a> on social media ... but what about all those beans?\u003c/p>\n\u003cp>Bean sales shot up 70% in March, says Tim D. McGreevy, CEO of \u003ca href=\"https://www.usapulses.org/\">USA Pulses\u003c/a>, a not-for-profit lobbying group representing the dried pea, lentil and chickpea industry. He adds that the trend has diminished but not entirely stopped. In June, orders were still 30% higher than normal.\u003c/p>\n\u003cp>\"I went out, I bought pounds of beans and put them proudly on my shelf,\" says \u003ca href=\"https://www.pomona.edu/directory/people/kyla-wazana-tompkins\">Kyla Wazana Tompkins\u003c/a>, a Pomona College professor and former food writer. This, in spite of the fact that Tompkins does not even really like beans. \"I went to this primal brain space. I had this survival story in my head and now I've got it on my shelf, and I don't think I'll use them until the actual end times.\"\u003c/p>\n\u003cp>Tompkins is hardly alone. An inquiry on this reporter's Facebook page yielded dozens of stories of bean buyers' remorse. That pains Steven Sando, the proprietor of the high-end heirloom bean company, \u003ca href=\"https://www.ranchogordo.com/\">Rancho Gordo\u003c/a>. Back in March, Sando found himself bombarded with orders — more than 17,000 of them, he says. As a result, there's \u003ca href=\"https://www.ranchogordo.com/collections/waitlist-items\">a waiting list\u003c/a> for 20 different varieties of beans on his website. His staff, he says, is struggling to meet demand for items still in stock, such as flageolet and yellow eye beans.\u003c/p>\n\u003cp>\"The thought of them sitting in a dark pantry makes me ill,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But no bean goes unwasted in the well-stocked pantry of Luz Calvo and Catriona Rueda Esquibel. The couple estimate they've got at least 15 pounds of beans on hand right now. Their 2015 cookbook, \u003ca href=\"https://www.amazon.com/Decolonize-Your-Diet-Plant-Based-Mexican-American/dp/1551525925\">\u003cem>Decolonize Your Diet: Plant-Based Mexican-American Recipes For Health And Healing\u003c/em>\u003c/a>, draws on family culinary traditions and documents how the two nourished themselves while Calvo was being treated for cancer. Cooking beans, they say, can deepen a connection to community.\u003c/p>\n\u003cp>\"They're a way to honor our ancestors,\" Calvo says. \"And they make you feel good when you eat them.\"\u003c/p>\n\u003cp>Still, although beans may be a delicious, meaningful part of foodways from around the world, they do somewhat lack the Instagram charisma of a pillowy loaf of homemade bread. \"Maybe there's not the brag factor of sourdough,\" Calvo concedes. Esquibel adds that while cooking beans is spiritually sustaining, there's little in the way of mastery to show off about. \"Like, 'Oh, I conquered a pot of beans,' \" she says.\u003c/p>\n\u003cp>The sheer ease of bean cookery is a plus, as far as Sando of Rancho Gordo is concerned. A movie lover, he has a method for timing them that's perfect for quarantine: Boil your beans for 15, turn them down, then put on the movie \u003cem>All About Eve\u003c/em>. When Bette Davis says, \"Fasten your seat belts, it's going to be a bumpy night,\" that's when you add salt, he says. And when she says \"Funny business, a woman's career,\" start checking them because they're probably done.\u003c/p>\n\u003cp>But to slightly misquote another classic movie — \u003cem>Casablanca — \u003c/em>it doesn't take much to see the problems of us little people don't amount to a hill of beans in this crazy world. Bean consumers, here's looking at you.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was edited for radio by Rose Friedman and adapted for the Web by Neda Ulaby and Petra Mayer.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Sourdough+Is+A+Social+Media+Star+%E2%80%94+But+Those+Beans+Would+Look+Great+On+Instagram&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138301/sourdough-is-a-social-media-star-but-those-beans-would-look-great-on-instagram","authors":["byline_bayareabites_138301"],"categories":["bayareabites_17082","bayareabites_10028","bayareabites_4084"],"tags":["bayareabites_10995","bayareabites_1931","bayareabites_16549","bayareabites_16876","bayareabites_16557","bayareabites_14775","bayareabites_16875","bayareabites_16874","bayareabites_16749","bayareabites_16873"],"featImg":"bayareabites_138302","label":"bayareabites"},"bayareabites_136031":{"type":"posts","id":"bayareabites_136031","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136031","score":null,"sort":[1576857718000]},"guestAuthors":[],"slug":"how-online-grocery-delivery-could-help-alleviate-food-deserts","title":"How Online Grocery Delivery Could Help Alleviate Food Deserts","publishDate":1576857718,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>For people who live in food deserts, getting groceries can be a real challenge.\u003c/p>\n\u003cp>According to a 2009 U.S. Department of Agriculture \u003ca href=\"https://www.ers.usda.gov/webdocs/publications/42711/12716_ap036_1_.pdf?v=41055\">report\u003c/a>, about 2.3 million people in the United States live more than a mile away from a supermarket and don't have reliable vehicle access. If they don't own a car, they have to find a ride, take public transit, walk or bike to the closest store. The trip takes time, money and energy — and can be especially taxing for people who are older or who have physical disabilities.\u003c/p>\n\u003cp>But a \u003ca href=\"https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2756107\">new analysis\u003c/a> from researchers at Yale University suggests that one service already in place in many of these areas could help make it easier to access fresh, healthy food: online grocery delivery. And it lends support to expanding a \u003ca href=\"https://www.usda.gov/media/press-releases/2019/04/18/usda-launches-snap-online-purchasing-pilot\">pilot program\u003c/a> that lets people use their benefits from the Supplemental Nutrition Assistance Program — aka food stamps — to pay for those groceries.\u003c/p>\n\u003cp>\"For individuals using SNAP, there's been a lot of bad rap about the quality of food that they purchase, and there's not been a lot of focus on trying to support individuals getting better-quality diets that has been successful,\" says lead researcher \u003ca href=\"https://medicine.yale.edu/profile/eric_brandt/\">Eric J. Brandt\u003c/a>, national clinician scholar at Yale University's School of Medicine. \"So I really hope that this is part of that pathway towards better quality and better health.\"\u003c/p>\n\u003cp>The study, which was published by JAMA Network Open this month, looked at eight states in which SNAP recipients can \u003ca href=\"https://www.npr.org/2019/06/26/736181304/using-food-stamps-for-online-grocery-shopping-is-getting-easier\">use\u003c/a> their benefits to buy groceries online as part of the USDA pilot program: Alabama, Iowa, Maryland, Nebraska, New Jersey, New York, Oregon and Washington.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Within these states, the study found that nearly 93% of SNAP-eligible households in urban food deserts were located in areas that fully qualified for grocery delivery.\u003c/p>\n\u003cp>Brandt hopes the study is one step in finding more applicable solutions for people living in areas with high rates of food insecurity.\u003c/p>\n\u003cp>\"What is already in place as a potential mechanism to improve their access to quality foods? Delivery, definitely,\" he says.\u003c/p>\n\u003cp>For the study, Brandt looked at the \u003ca href=\"https://www.npr.org/sections/thesalt/2013/03/13/174112591/how-to-find-a-food-desert-near-you\">USDA's Food Access Research Atlas\u003c/a> to find census tracts for areas classified as food deserts. Then he compared these results with all the stores that accept SNAP and also deliver to those locations.\u003c/p>\n\u003cp>But while urban food deserts were overwhelmingly covered by delivery services offered through companies such as Instacart, Peapod and ShopRite, the results in rural areas were not nearly as promising.\u003c/p>\n\u003cp>Of the 59 rural census tracts analyzed, zero qualified for full grocery delivery. Thirty percent of them were partially deliverable to, and 69.5% of the tracts were not deliverable to at all.\u003c/p>\n\u003cp>The difference between partial and full delivery, Brandt explains, is a discrepancy in the two sets of data — while food deserts are measured by census tracts, delivery is determined by ZIP code.\u003c/p>\n\u003cp>\"They're mutually exclusive, and they don't define each other,\" he says. \"So that's why there's this middle category of partially deliverable, because some of the ZIP codes that were in the census tract for the food desert had delivery, but other ZIP codes in that same census tract did not.\"\u003c/p>\n\u003cp>There is also the challenge of paying for the delivery itself. As of now, SNAP benefits in participating states can be used to purchase food online but not to pay for delivery fees.\u003c/p>\n\u003cp>Julie Companey, the director of grocery marketing at \u003ca href=\"https://valassis.com/\">Valassis\u003c/a>, a firm that conducts market-specific research, says that ordering groceries through a service like Instacart could lead to a potential upmark in prices compared with the costs in stores. But for some SNAP recipients, the convenience of ordering online may still outweigh these hurdles.\u003c/p>\n\u003cp>Companey points to a 2017 \u003ca href=\"https://blog.fieldagent.net/food-stamps-users-surveyed-about-bopis-grocery-delivery\">survey\u003c/a> of SNAP recipients crowdsourced by Field Agent, a retail-auditing firm, in which 51% of respondents said they were \"completely likely\" to buy groceries online for pickup or delivery if given the option, even with additional delivery fees. The top three reasons respondents gave for choosing to order online were convenience, being able to pay for their groceries without other shoppers seeing they were using SNAP benefits and, for parents, not having to navigate the grocery store with their kids in tow.\u003c/p>\n\u003cp>Brandt says there's hope that these additional cost challenges, like delivery fees, can be addressed through the pilot program in the future. For now, he says the study is proof that maybe allowing more SNAP recipients to turn to online grocery delivery could mean an overall increase in the quality of food they're putting on the table.\u003c/p>\n\u003cp>The pilot program will run for two years, until April 2021, at which point it will undergo review to ensure that all online transactions are secure and run without technical difficulties. The USDA \u003ca href=\"https://www.fns.usda.gov/pressrelease/2017/fns-000117\">hopes\u003c/a> to eventually expand the program nationwide.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org\" rel=\"noopener noreferrer\" target=\"_blank\">www.npr.org\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Delivery service could make it easier to access fresh, healthy food in these areas, a study finds. It lends support to a pilot program that lets people pay for these groceries with food stamps.","status":"publish","parent":0,"modified":1576857718,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":827},"headData":{"title":"How Online Grocery Delivery Could Help Alleviate Food Deserts | KQED","description":"Delivery service could make it easier to access fresh, healthy food in these areas, a study finds. It lends support to a pilot program that lets people pay for these groceries with food stamps.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136031 https://ww2.kqed.org/bayareabites/?p=136031","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/20/how-online-grocery-delivery-could-help-alleviate-food-deserts/","disqusTitle":"How Online Grocery Delivery Could Help Alleviate Food Deserts","nprImageCredit":"svetikd","nprByline":"Isabella Gomez Sarmiento, \u003ca href=\"https://www.npr.org/sections/thesalt/2019/12/19/787465701/how-online-grocery-delivery-could-help-alleviate-food-deserts\">NPR\u003c/a>","nprImageAgency":"Getty Images","nprStoryId":"787465701","nprApiLink":"http://api.npr.org/query?id=787465701&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/12/19/787465701/how-online-grocery-delivery-could-help-alleviate-food-deserts?ft=nprml&f=787465701","nprRetrievedStory":"1","nprPubDate":"Thu, 19 Dec 2019 09:33:00 -0500","nprStoryDate":"Thu, 19 Dec 2019 07:00:18 -0500","nprLastModifiedDate":"Thu, 19 Dec 2019 09:33:51 -0500","path":"/bayareabites/136031/how-online-grocery-delivery-could-help-alleviate-food-deserts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For people who live in food deserts, getting groceries can be a real challenge.\u003c/p>\n\u003cp>According to a 2009 U.S. Department of Agriculture \u003ca href=\"https://www.ers.usda.gov/webdocs/publications/42711/12716_ap036_1_.pdf?v=41055\">report\u003c/a>, about 2.3 million people in the United States live more than a mile away from a supermarket and don't have reliable vehicle access. If they don't own a car, they have to find a ride, take public transit, walk or bike to the closest store. The trip takes time, money and energy — and can be especially taxing for people who are older or who have physical disabilities.\u003c/p>\n\u003cp>But a \u003ca href=\"https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2756107\">new analysis\u003c/a> from researchers at Yale University suggests that one service already in place in many of these areas could help make it easier to access fresh, healthy food: online grocery delivery. And it lends support to expanding a \u003ca href=\"https://www.usda.gov/media/press-releases/2019/04/18/usda-launches-snap-online-purchasing-pilot\">pilot program\u003c/a> that lets people use their benefits from the Supplemental Nutrition Assistance Program — aka food stamps — to pay for those groceries.\u003c/p>\n\u003cp>\"For individuals using SNAP, there's been a lot of bad rap about the quality of food that they purchase, and there's not been a lot of focus on trying to support individuals getting better-quality diets that has been successful,\" says lead researcher \u003ca href=\"https://medicine.yale.edu/profile/eric_brandt/\">Eric J. Brandt\u003c/a>, national clinician scholar at Yale University's School of Medicine. \"So I really hope that this is part of that pathway towards better quality and better health.\"\u003c/p>\n\u003cp>The study, which was published by JAMA Network Open this month, looked at eight states in which SNAP recipients can \u003ca href=\"https://www.npr.org/2019/06/26/736181304/using-food-stamps-for-online-grocery-shopping-is-getting-easier\">use\u003c/a> their benefits to buy groceries online as part of the USDA pilot program: Alabama, Iowa, Maryland, Nebraska, New Jersey, New York, Oregon and Washington.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Within these states, the study found that nearly 93% of SNAP-eligible households in urban food deserts were located in areas that fully qualified for grocery delivery.\u003c/p>\n\u003cp>Brandt hopes the study is one step in finding more applicable solutions for people living in areas with high rates of food insecurity.\u003c/p>\n\u003cp>\"What is already in place as a potential mechanism to improve their access to quality foods? Delivery, definitely,\" he says.\u003c/p>\n\u003cp>For the study, Brandt looked at the \u003ca href=\"https://www.npr.org/sections/thesalt/2013/03/13/174112591/how-to-find-a-food-desert-near-you\">USDA's Food Access Research Atlas\u003c/a> to find census tracts for areas classified as food deserts. Then he compared these results with all the stores that accept SNAP and also deliver to those locations.\u003c/p>\n\u003cp>But while urban food deserts were overwhelmingly covered by delivery services offered through companies such as Instacart, Peapod and ShopRite, the results in rural areas were not nearly as promising.\u003c/p>\n\u003cp>Of the 59 rural census tracts analyzed, zero qualified for full grocery delivery. Thirty percent of them were partially deliverable to, and 69.5% of the tracts were not deliverable to at all.\u003c/p>\n\u003cp>The difference between partial and full delivery, Brandt explains, is a discrepancy in the two sets of data — while food deserts are measured by census tracts, delivery is determined by ZIP code.\u003c/p>\n\u003cp>\"They're mutually exclusive, and they don't define each other,\" he says. \"So that's why there's this middle category of partially deliverable, because some of the ZIP codes that were in the census tract for the food desert had delivery, but other ZIP codes in that same census tract did not.\"\u003c/p>\n\u003cp>There is also the challenge of paying for the delivery itself. As of now, SNAP benefits in participating states can be used to purchase food online but not to pay for delivery fees.\u003c/p>\n\u003cp>Julie Companey, the director of grocery marketing at \u003ca href=\"https://valassis.com/\">Valassis\u003c/a>, a firm that conducts market-specific research, says that ordering groceries through a service like Instacart could lead to a potential upmark in prices compared with the costs in stores. But for some SNAP recipients, the convenience of ordering online may still outweigh these hurdles.\u003c/p>\n\u003cp>Companey points to a 2017 \u003ca href=\"https://blog.fieldagent.net/food-stamps-users-surveyed-about-bopis-grocery-delivery\">survey\u003c/a> of SNAP recipients crowdsourced by Field Agent, a retail-auditing firm, in which 51% of respondents said they were \"completely likely\" to buy groceries online for pickup or delivery if given the option, even with additional delivery fees. The top three reasons respondents gave for choosing to order online were convenience, being able to pay for their groceries without other shoppers seeing they were using SNAP benefits and, for parents, not having to navigate the grocery store with their kids in tow.\u003c/p>\n\u003cp>Brandt says there's hope that these additional cost challenges, like delivery fees, can be addressed through the pilot program in the future. For now, he says the study is proof that maybe allowing more SNAP recipients to turn to online grocery delivery could mean an overall increase in the quality of food they're putting on the table.\u003c/p>\n\u003cp>The pilot program will run for two years, until April 2021, at which point it will undergo review to ensure that all online transactions are secure and run without technical difficulties. The USDA \u003ca href=\"https://www.fns.usda.gov/pressrelease/2017/fns-000117\">hopes\u003c/a> to eventually expand the program nationwide.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org\" rel=\"noopener noreferrer\" target=\"_blank\">www.npr.org\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136031/how-online-grocery-delivery-could-help-alleviate-food-deserts","authors":["byline_bayareabites_136031"],"categories":["bayareabites_1962","bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_1927"],"tags":["bayareabites_9531","bayareabites_14158","bayareabites_11838"],"featImg":"bayareabites_136034","label":"bayareabites"},"bayareabites_135968":{"type":"posts","id":"bayareabites_135968","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135968","score":null,"sort":[1576704458000]},"guestAuthors":[],"slug":"life-after-pop-up-oaklands-lovelys-and-san-franciscos-chicano-nuevo-seek-permanence","title":"Life After Pop-Up: Oakland's Lovely's and San Francisco's Chicáno Nuevo Seek Permanence","publishDate":1576704458,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The line at \u003ca href=\"https://www.instagram.com/lovelys__oakland/\">Lovely’s\u003c/a> stretched for two blocks, past other eateries, when the Oakland burger joint popped up at Tacos Oscar after a month-long hiatus this September. Those who decided to brave the wait wouldn’t get a bite for hours. “People are telling me, ‘Congratulations.’ And I hated that experience,” remembers Mikey Yoon, the chef behind Lovely’s. “I don't want people to wait three hours for a five-dollar burger.”\u003c/p>\n\u003cp>[aside postID='bayareabites_127083,bayareabites_133040' label='More pop-ups around the Bay']\u003c/p>\n\u003cp>The scene may seem both exciting and daunting for any chef, but it’s especially challenging for pop-up chefs who cook in unfamiliar kitchens with limited storage and a modest staff (if any at all), while competing with their nomadic peers and established brick-and-mortar restaurants for the attention of patrons.\u003c/p>\n\u003cp>“To have a successful one-off pop-up, you have to knock it out of the park,” Yoon says. “There [are] so many things involved. There’s people that are helping me out that day. How much have they worked with me? How hard is the process? They’re also in a new setting.”\u003c/p>\n\u003cp>“For me, consistency is super key. You want to deliver the perfect product that you’ve been working on so hard,” Yoon adds. “To be honest, for the last couple pop-ups I’ve been pretty disappointed in myself or just the process of it.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pop-up restaurants in the Bay Area have been on a steady rise over the last decade, intersecting with escalating rents and a volatile job market following the 2008 financial crisis. Creative, often self-taught chefs took to the street offering regionally specific and experimental dishes to patrons at affordable prices.\u003c/p>\n\u003cp>Though rents show no signs of ebbing, many pop-up owners still angle for some permanence, even if it’s in a less traditional space like a shipping container. Others take over kitchens at bars and restaurants with leases more like artist residencies than commercial tenancies. Stability benefits both chefs and their customers—one gains steady income, the other a more consistent product.\u003c/p>\n\u003ch2>Surviving the Hype\u003c/h2>\n\u003cp>Before the September pop-up at Tacos Oscar, Lovely’s built a dedicated fan base through its classic American diner fare at Piedmont Avenue bar The Lodge, where Yoon popped up consistently from June 2018 until July 2019. There, from the bar’s tiny kitchen, he churned out fried chicken sandwiches and his coveted “OG” burgers (American cheese topped smashed patty and all the fixings in a potato bun).\u003c/p>\n\u003cfigure id=\"attachment_136000\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136000\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender.jpeg\" alt=\"A drive thru burger and an OG burger from Oakland's Lovely's.\" width=\"1920\" height=\"1029\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-160x86.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-800x429.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-768x412.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-1020x547.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-1200x643.jpeg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A drive thru burger and an OG burger from Lovely's. \u003ccite>(Courtesy of Mikey Yoon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The burger, along with Lovely’s entire menu, is an ode to the uncomplicated and reliable offerings from the lunch delis and diners that Yoon loved in his Midwest and East Coast days. In fact, his parents ran a few of those delis themselves in his home state of Maryland. “It definitely represented my parents,” he recalls. “Out there, it’s a cheeseburger, steak and cheese, chopped cheese, french fries from a bag. It was super affordable.”\u003c/p>\n\u003cp>The hype around Lovely’s coincided with Yoon’s announcement that he’d be leaving his year-long post at The Lodge to find a permanent spot of his own. With a single, stable location, Yoon can avoid the stress of Bay Area residents’ avid pursuit for the newest and most ephemeral food experiences—a chase that’s become gamified thanks to social feeds. “In a pop-up context it almost seems like it’s not even about the food. It’s about the process of it,” he says. “People want the experience of, I hate to say it, maybe waiting in line because everyone else is doing it.”\u003c/p>\n\u003cfigure id=\"attachment_135970\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135970\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315.jpeg\" alt=\"Lovely's chef Mikey Yoon along with Javi Palacios and Cameron Kauzer working a pop-up at Eli's Mile High Club.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-1200x900.jpeg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lovely's chef Mikey Yoon along with Javi Palacios and Cameron Kauzer working a pop-up at Eli's Mile High Club. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To mitigate the wait time of his September pop-up, Yoon opted for weekend-long takeovers of the kitchen at Eli’s Mile High Club while securing a future home for Lovely’s. “The margins for restaurants aren’t high really, especially if I’m selling a five or six dollar burger,” Yoon explains. “I needed to find a situation to where I can keep my prices low and still have my goals intact.”\u003c/p>\n\u003cp>To that end, he’s hoping to finalize a deal with a brewery set to open in Oakland’s Pill Hill neighborhood next summer. “On the financial end, it works wonders for me because they’re kind of doing the heavy lifting. They’re building the kitchen. I don’t have to put all of this investment down,” he says. He’ll keep mum on other details until the deal is inked.\u003c/p>\n\u003ch2>Drinking Buddies\u003c/h2>\n\u003cp>On the other side of the bridge in San Francisco, chef Abraham Nunez is also searching for a permanent spot for his \u003ca href=\"https://www.instagram.com/chicano_nuevo/?hl=en\">Chicáno Nuevo\u003c/a> pop-up. In 2015, Nunez started selling tamales and fish tacos at the original Emmy’s Spaghetti Shack location after the eatery moved down the street. Soon enough, the owner asked him to take over the kitchen; Nunez ran his pop-up for a year until the building sold.\u003c/p>\n\u003cp>https://www.instagram.com/p/BybOwFYB9y2/\u003c/p>\n\u003cp>Originally from San Diego and Tijuana, Nunez was excited to offer the regionally specific Mexican food he grew up eating, like the Baja-style fish tacos he serves with a salmon caldo. Besides his specialized menu, Nunez also sees the value of his pop-up for bars and breweries who sell liquor under a 47 license, which requires a facility be a “bona fide eating place” with over half its sales coming from food.\u003c/p>\n\u003cp>“Some new bar owners that don’t have experience to run a kitchen are looking to people like me who have a following of people and already a brand, a central dish, a focal point and a strategy,” he says. “The pop-up as a service is highly desirable because you come in and you run their kitchen. They don’t have to go out and hire and train and work out their recipes.”\u003c/p>\n\u003cp>The former musician compares running a pop-up to being in a band, playing shows in a different venue every weekend. “It feels almost exactly the same,” Nunez says. “Rehearse, get the band together, perform a show. Prep, get the food and ingredients and equipment together and go perform, do a pop-up. Then you pack up your gear at the end of the night and you go home.”\u003c/p>\n\u003cp>Currently, Nunez is touring Chicáno Nuevo at Old Devil Moon, El Rio and Casements. Starting next year, he’s hoping to be in a permanent spot on 16th and Mission Streets. The chef is in the final stages of negotiations for a commercial space through the Mission Housing Development Corporation, a community-based organization dedicated to creating and preserving high-quality affordable housing for Mission residents.\u003c/p>\n\u003ch2>Better Together\u003c/h2>\n\u003cp>[aside postID=\"bayareabites_135485,checkplease_20198\" label='Gay 4 U is Reborn and Aburaya is on Check, Please!']\u003c/p>\n\u003cp>When Terry Sok-Wolfson, along with her wife and business partner Julia Sok-Wolfson, bought downtown Oakland lunch institution Garden House in 2014, a pop-up helped them survive their first year as business owners. Adachi Hiroyuki launched dinner service at the lunch-only restaurant with \u003ca href=\"https://www.instagram.com/aburayaoakland/?hl=en\">Aburaya\u003c/a>, a punk rock-influenced Japanese fried chicken spot with a cult following. With Hiroyuki splitting the rent with them, the Sok-Wolfsons were able to keep afloat as new business owners. “I knew in my heart that it’d become increasingly difficult to run a business in downtown Oakland,” Terry says. “[The pop-up] is what ultimately gave us an opportunity to succeed and grow as much as we have.”\u003c/p>\n\u003cp>After Aburaya spun out to their own location, with the Sok-Wolfsons staying on as business partners, Garden House’s building sold in 2017. The couple renovated the restaurant and negotiated a new lease with pop-ups in mind. “Aburaya has turned into something that none of us could’ve imagined,” Terry explains. “If we’re able to give someone else an opportunity to grow as much as Aburaya has, someone that is a part of the community, doing things for the community, then that’s definitely something we want to [do].”\u003c/p>\n\u003cp>https://www.instagram.com/p/B6DTBmmBmFk/\u003c/p>\n\u003cp>This October, Sofi Espice’s colorful vegan pop-up, Gay 4 U, moved into Garden House for dinner and brunch service after losing their semi-permanent spot at Classic Cars West. Now that they’re on more solid financial footing at Garden House, the Sok-Wolfsons are offering Espice a more flexible lease option, including marginally increasing rent that can take the pressure off of the pop-up in the first few months. “I think it’s impossible to run a pop-up without a venue that supports you. And it’s also almost impossible to just run a simple small family restaurant,” Terry says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“I’m very committed to Oakland in as many ways as I can be. Allowing pop-ups and trying to help incubate folks was my way of trying to ensure that Oakland's culinary creative scene stays around.”\u003c/p>\n\n","blocks":[],"excerpt":"As the Bay Area pop-up scene grows, pop-up chefs and restaurant owners make accommodations for a new phase in the ephemeral dining trend. ","status":"publish","parent":0,"modified":1576777666,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1641},"headData":{"title":"Life After Pop-Up: Oakland's Lovely's and San Francisco's Chicáno Nuevo Seek Permanence | KQED","description":"As the Bay Area pop-up scene grows, pop-up chefs and restaurant owners make accommodations for a new phase in the ephemeral dining trend. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135968 https://ww2.kqed.org/bayareabites/?p=135968","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/18/life-after-pop-up-oaklands-lovelys-and-san-franciscos-chicano-nuevo-seek-permanence/","disqusTitle":"Life After Pop-Up: Oakland's Lovely's and San Francisco's Chicáno Nuevo Seek Permanence","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/135968/life-after-pop-up-oaklands-lovelys-and-san-franciscos-chicano-nuevo-seek-permanence","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The line at \u003ca href=\"https://www.instagram.com/lovelys__oakland/\">Lovely’s\u003c/a> stretched for two blocks, past other eateries, when the Oakland burger joint popped up at Tacos Oscar after a month-long hiatus this September. Those who decided to brave the wait wouldn’t get a bite for hours. “People are telling me, ‘Congratulations.’ And I hated that experience,” remembers Mikey Yoon, the chef behind Lovely’s. “I don't want people to wait three hours for a five-dollar burger.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_127083,bayareabites_133040","label":"More pop-ups around the Bay "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The scene may seem both exciting and daunting for any chef, but it’s especially challenging for pop-up chefs who cook in unfamiliar kitchens with limited storage and a modest staff (if any at all), while competing with their nomadic peers and established brick-and-mortar restaurants for the attention of patrons.\u003c/p>\n\u003cp>“To have a successful one-off pop-up, you have to knock it out of the park,” Yoon says. “There [are] so many things involved. There’s people that are helping me out that day. How much have they worked with me? How hard is the process? They’re also in a new setting.”\u003c/p>\n\u003cp>“For me, consistency is super key. You want to deliver the perfect product that you’ve been working on so hard,” Yoon adds. “To be honest, for the last couple pop-ups I’ve been pretty disappointed in myself or just the process of 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>Pop-up restaurants in the Bay Area have been on a steady rise over the last decade, intersecting with escalating rents and a volatile job market following the 2008 financial crisis. Creative, often self-taught chefs took to the street offering regionally specific and experimental dishes to patrons at affordable prices.\u003c/p>\n\u003cp>Though rents show no signs of ebbing, many pop-up owners still angle for some permanence, even if it’s in a less traditional space like a shipping container. Others take over kitchens at bars and restaurants with leases more like artist residencies than commercial tenancies. Stability benefits both chefs and their customers—one gains steady income, the other a more consistent product.\u003c/p>\n\u003ch2>Surviving the Hype\u003c/h2>\n\u003cp>Before the September pop-up at Tacos Oscar, Lovely’s built a dedicated fan base through its classic American diner fare at Piedmont Avenue bar The Lodge, where Yoon popped up consistently from June 2018 until July 2019. There, from the bar’s tiny kitchen, he churned out fried chicken sandwiches and his coveted “OG” burgers (American cheese topped smashed patty and all the fixings in a potato bun).\u003c/p>\n\u003cfigure id=\"attachment_136000\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136000\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender.jpeg\" alt=\"A drive thru burger and an OG burger from Oakland's Lovely's.\" width=\"1920\" height=\"1029\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-160x86.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-800x429.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-768x412.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-1020x547.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-1200x643.jpeg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A drive thru burger and an OG burger from Lovely's. \u003ccite>(Courtesy of Mikey Yoon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The burger, along with Lovely’s entire menu, is an ode to the uncomplicated and reliable offerings from the lunch delis and diners that Yoon loved in his Midwest and East Coast days. In fact, his parents ran a few of those delis themselves in his home state of Maryland. “It definitely represented my parents,” he recalls. “Out there, it’s a cheeseburger, steak and cheese, chopped cheese, french fries from a bag. It was super affordable.”\u003c/p>\n\u003cp>The hype around Lovely’s coincided with Yoon’s announcement that he’d be leaving his year-long post at The Lodge to find a permanent spot of his own. With a single, stable location, Yoon can avoid the stress of Bay Area residents’ avid pursuit for the newest and most ephemeral food experiences—a chase that’s become gamified thanks to social feeds. “In a pop-up context it almost seems like it’s not even about the food. It’s about the process of it,” he says. “People want the experience of, I hate to say it, maybe waiting in line because everyone else is doing it.”\u003c/p>\n\u003cfigure id=\"attachment_135970\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135970\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315.jpeg\" alt=\"Lovely's chef Mikey Yoon along with Javi Palacios and Cameron Kauzer working a pop-up at Eli's Mile High Club.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-1200x900.jpeg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lovely's chef Mikey Yoon along with Javi Palacios and Cameron Kauzer working a pop-up at Eli's Mile High Club. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To mitigate the wait time of his September pop-up, Yoon opted for weekend-long takeovers of the kitchen at Eli’s Mile High Club while securing a future home for Lovely’s. “The margins for restaurants aren’t high really, especially if I’m selling a five or six dollar burger,” Yoon explains. “I needed to find a situation to where I can keep my prices low and still have my goals intact.”\u003c/p>\n\u003cp>To that end, he’s hoping to finalize a deal with a brewery set to open in Oakland’s Pill Hill neighborhood next summer. “On the financial end, it works wonders for me because they’re kind of doing the heavy lifting. They’re building the kitchen. I don’t have to put all of this investment down,” he says. He’ll keep mum on other details until the deal is inked.\u003c/p>\n\u003ch2>Drinking Buddies\u003c/h2>\n\u003cp>On the other side of the bridge in San Francisco, chef Abraham Nunez is also searching for a permanent spot for his \u003ca href=\"https://www.instagram.com/chicano_nuevo/?hl=en\">Chicáno Nuevo\u003c/a> pop-up. In 2015, Nunez started selling tamales and fish tacos at the original Emmy’s Spaghetti Shack location after the eatery moved down the street. Soon enough, the owner asked him to take over the kitchen; Nunez ran his pop-up for a year until the building sold.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BybOwFYB9y2"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Originally from San Diego and Tijuana, Nunez was excited to offer the regionally specific Mexican food he grew up eating, like the Baja-style fish tacos he serves with a salmon caldo. Besides his specialized menu, Nunez also sees the value of his pop-up for bars and breweries who sell liquor under a 47 license, which requires a facility be a “bona fide eating place” with over half its sales coming from food.\u003c/p>\n\u003cp>“Some new bar owners that don’t have experience to run a kitchen are looking to people like me who have a following of people and already a brand, a central dish, a focal point and a strategy,” he says. “The pop-up as a service is highly desirable because you come in and you run their kitchen. They don’t have to go out and hire and train and work out their recipes.”\u003c/p>\n\u003cp>The former musician compares running a pop-up to being in a band, playing shows in a different venue every weekend. “It feels almost exactly the same,” Nunez says. “Rehearse, get the band together, perform a show. Prep, get the food and ingredients and equipment together and go perform, do a pop-up. Then you pack up your gear at the end of the night and you go home.”\u003c/p>\n\u003cp>Currently, Nunez is touring Chicáno Nuevo at Old Devil Moon, El Rio and Casements. Starting next year, he’s hoping to be in a permanent spot on 16th and Mission Streets. The chef is in the final stages of negotiations for a commercial space through the Mission Housing Development Corporation, a community-based organization dedicated to creating and preserving high-quality affordable housing for Mission residents.\u003c/p>\n\u003ch2>Better Together\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_135485,checkplease_20198","label":"Gay 4 U is Reborn and Aburaya is on Check, Please! "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When Terry Sok-Wolfson, along with her wife and business partner Julia Sok-Wolfson, bought downtown Oakland lunch institution Garden House in 2014, a pop-up helped them survive their first year as business owners. Adachi Hiroyuki launched dinner service at the lunch-only restaurant with \u003ca href=\"https://www.instagram.com/aburayaoakland/?hl=en\">Aburaya\u003c/a>, a punk rock-influenced Japanese fried chicken spot with a cult following. With Hiroyuki splitting the rent with them, the Sok-Wolfsons were able to keep afloat as new business owners. “I knew in my heart that it’d become increasingly difficult to run a business in downtown Oakland,” Terry says. “[The pop-up] is what ultimately gave us an opportunity to succeed and grow as much as we have.”\u003c/p>\n\u003cp>After Aburaya spun out to their own location, with the Sok-Wolfsons staying on as business partners, Garden House’s building sold in 2017. The couple renovated the restaurant and negotiated a new lease with pop-ups in mind. “Aburaya has turned into something that none of us could’ve imagined,” Terry explains. “If we’re able to give someone else an opportunity to grow as much as Aburaya has, someone that is a part of the community, doing things for the community, then that’s definitely something we want to [do].”\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B6DTBmmBmFk"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This October, Sofi Espice’s colorful vegan pop-up, Gay 4 U, moved into Garden House for dinner and brunch service after losing their semi-permanent spot at Classic Cars West. Now that they’re on more solid financial footing at Garden House, the Sok-Wolfsons are offering Espice a more flexible lease option, including marginally increasing rent that can take the pressure off of the pop-up in the first few months. “I think it’s impossible to run a pop-up without a venue that supports you. And it’s also almost impossible to just run a simple small family restaurant,” Terry says.\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>“I’m very committed to Oakland in as many ways as I can be. Allowing pop-ups and trying to help incubate folks was my way of trying to ensure that Oakland's culinary creative scene stays around.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135968/life-after-pop-up-oaklands-lovelys-and-san-franciscos-chicano-nuevo-seek-permanence","authors":["11625"],"categories":["bayareabites_109","bayareabites_63","bayareabites_8770","bayareabites_1962","bayareabites_10028","bayareabites_4084","bayareabites_1875","bayareabites_16526","bayareabites_366","bayareabites_1807","bayareabites_181","bayareabites_1873"],"tags":["bayareabites_1964","bayareabites_9710","bayareabites_669","bayareabites_330","bayareabites_16494","bayareabites_758","bayareabites_14757","bayareabites_4043","bayareabites_767"],"featImg":"bayareabites_135995","label":"bayareabites"},"bayareabites_135793":{"type":"posts","id":"bayareabites_135793","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135793","score":null,"sort":[1575583407000]},"guestAuthors":[],"slug":"delivery-only-the-rise-of-restaurants-with-no-diners-as-apps-take-orders","title":"Delivery Only: The Rise Of Restaurants With No Diners As Apps Take Orders","publishDate":1575583407,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Inside a bright red building in Redwood City, just south of San Francisco, cooks plunge baskets of french fries into hot oil, make chicken sandwiches and wrap falafel in pita bread.\u003cbr>\n[aside postID='bayareabites_134310' target=_]\u003cbr>\nIf you've been in a restaurant kitchen, it's a familiar scene. But what's missing here are waiters and customers. Every dish is placed in a to-go box or bag.\u003c/p>\n\u003cp>Delivery drivers line up in a waiting area ready for the name on their order to be called.\u003c/p>\n\u003cp>Behind the counter, racks of metal shelves hold bags of food. Each bag sports a round, red sticker with the logo of DoorDash, America's \u003ca href=\"https://www.cnbc.com/2019/11/21/doordash-continues-to-lead-in-the-food-delivery-wars.html\">biggest food delivery app\u003c/a>.\u003c/p>\n\u003cp>DoorDash manages this building, the drivers, the counter staff — everything but the food, which is made by five restaurants that are renting kitchens here.\u003c/p>\n\u003cp>\"Rather than having to build a physical brick-and-mortar store, we do that on their behalf. And then they move into our DoorDash kitchen and then overnight they're live on the DoorDash platform,\" said Fuad Hannon, DoorDash's head of new business verticals. He oversees the new kitchen venture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not long ago, food delivery in many places was limited to pizza and Chinese takeout.\u003c/p>\n\u003cp>But now, thanks to apps like DoorDash, Grubhub and Postmates, customers can summon their favorite dish with a tap on a smartphone screen, whether they live in a city or the far-flung suburbs.\u003c/p>\n\u003cp>\"Your customer is just like, at their living room, watching Netflix,\" said Min Park, an investor in DoorDash tenant Rooster & Rice, a chicken chain with six locations in the Bay Area.\u003c/p>\n\u003cp>U.S. diners spent almost $27 billion last year ordering food for delivery by app, website or text message, according to the NPD Group, a market researcher. Online delivery is still a small slice of the $800 billion restaurant industry, but it's growing fast.\u003c/p>\n\u003cfigure id=\"attachment_135795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/img_0068-25c542f8b286c2cb2aa316258ac50380d386984f-e1575583148800.jpg\" alt=\"\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135795\">\u003cfigcaption class=\"wp-caption-text\">A driver picks up a Chick-fil-A order at the DoorDash kitchen in Redwood City, Calif. DoorDash's tenants include national chains as well as Bay Area brands. \u003ccite>(Shannon Bond/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And money is pouring into delivery-only kitchens. They go by a variety of names, including ghost kitchens, virtual kitchens and dark kitchens.\u003c/p>\n\u003cp>Kitchen United, based in Pasadena, Calif., has raised $50 million from investors including Google.\u003c/p>\n\u003cp>Uber co-founder Travis Kalanick has reportedly raised hundreds of millions of dollars from Saudi Arabia for his new business, CloudKitchens.\u003c/p>\n\u003cp>DoorDash's tenants include national chains, including Chick-fil-A, as well as Bay Area brands, such as the diner Nation's Giant Hamburgers.\u003cbr>\n[aside postID='news_11772467' align='left' target=_]\u003cbr>\nNone of them have actual restaurants or stores nearby, but the DoorDash facility allows them to deliver to Redwood City and neighboring towns.\u003c/p>\n\u003cp>This lets Rooster & Rice test new neighborhoods without committing a lot of money to a new restaurant and hiring waiters and other staff, Park said.\u003c/p>\n\u003cp>\"In San Francisco, it could easily cost about $750,000 to $1 million for a medium-sized space,\" he said. \"The commissary kitchen model\" can generate similar revenue \"at a fraction of the cost,\" Park said.\u003c/p>\n\u003cp>Other restaurants are trying a different approach: creating \u003ca href=\"https://www.npr.org/sections/thesalt/2018/10/23/658436657/ubers-online-only-restaurants-the-future-or-the-end-of-dining-out\">separate menus\u003c/a> just for smartphone apps.\u003c/p>\n\u003cp>Uber Eats is one of the fastest-growing parts of Uber. It knows exactly what food its customers are searching for, and it knows when those searches don't turn up results.\u003c/p>\n\u003cp>Uber advises some restaurants to use their existing kitchens to offer a whole new menu, under a different name — and only available through the app.\u003c/p>\n\u003cp>That could mean a bakery that starts making burgers for delivery \"because that neighborhood didn't have enough burger restaurants,\" said Janelle Sallenave, head of Uber Eats in North America.\u003c/p>\n\u003cp>There are more than 4,000 of these \"virtual restaurants\" on Uber Eats.\u003c/p>\n\u003cp>DoorDash similarly looks at the millions of orders it receives to suggest where restaurants should expand delivery and menu items.\u003c/p>\n\u003cp>The app companies say the restaurants they partner with get a boost from delivery. Restaurants such as Rooster & Rice say those additional sales make up for the costs associated with delivery.\u003c/p>\n\u003cp>But the restaurant industry has never been easy, and the apps take a big cut from those delivery orders.\u003c/p>\n\u003cp>Ken Ray knows how that works. He opened Alacarte Delivery in Miami in 2017. He set up a ghost kitchen and began creating menus for the apps.\u003c/p>\n\u003cp>\"Over a 10-month period, we essentially developed 15 different restaurant brands,\" he said, including Mott Street Pizza, Fresco Mexicano and Whichicken, a rotisserie chicken restaurant.\u003c/p>\n\u003cp>But without name recognition, it was hard to find customers. On top of that, Ray said the 30% commission most apps charged him for each order they delivered made it impossible for his business to cover its expenses.\u003c/p>\n\u003cp>\"For restaurants, it's tough to give away that 30%. A lot of these guys — the Ubers, the Postmates, the Grubhubs — they've essentially built an amazing business, but they built it off the back of the restaurateur,\" he said.\u003c/p>\n\u003cp>He closed Alacarte Delivery in July.\u003c/p>\n\u003cp>Ray still believes that people have a big appetite for delivery — but it needs to be palatable for restaurants, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/12/05/783164944/delivery-only-the-rise-of-restaurants-with-no-diners-as-apps-take-orders\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Restaurants without diners are popping up all over the place. \"Ghost kitchens\" and menus that exist solely in smartphone apps such as DoorDash and Uber Eats seek to feed diners' appetite for delivery.","status":"publish","parent":0,"modified":1575583407,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":881},"headData":{"title":"Delivery Only: The Rise Of Restaurants With No Diners As Apps Take Orders | KQED","description":"Restaurants without diners are popping up all over the place. "Ghost kitchens" and menus that exist solely in smartphone apps such as DoorDash and Uber Eats seek to feed diners' appetite for delivery.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135793 https://ww2.kqed.org/bayareabites/?p=135793","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/05/delivery-only-the-rise-of-restaurants-with-no-diners-as-apps-take-orders/","disqusTitle":"Delivery Only: The Rise Of Restaurants With No Diners As Apps Take Orders","nprImageCredit":"Shannon Bond","nprByline":"Shannon Bond, NPR Food","nprImageAgency":"NPR","nprStoryId":"783164944","nprApiLink":"http://api.npr.org/query?id=783164944&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2019/12/05/783164944/delivery-only-the-rise-of-restaurants-with-no-diners-as-apps-take-orders?ft=nprml&f=783164944","nprRetrievedStory":"1","nprPubDate":"Thu, 05 Dec 2019 11:02:00 -0500","nprStoryDate":"Thu, 05 Dec 2019 05:01:02 -0500","nprLastModifiedDate":"Thu, 05 Dec 2019 11:02:11 -0500","path":"/bayareabites/135793/delivery-only-the-rise-of-restaurants-with-no-diners-as-apps-take-orders","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Inside a bright red building in Redwood City, just south of San Francisco, cooks plunge baskets of french fries into hot oil, make chicken sandwiches and wrap falafel in pita bread.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_134310","target":"_","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIf you've been in a restaurant kitchen, it's a familiar scene. But what's missing here are waiters and customers. Every dish is placed in a to-go box or bag.\u003c/p>\n\u003cp>Delivery drivers line up in a waiting area ready for the name on their order to be called.\u003c/p>\n\u003cp>Behind the counter, racks of metal shelves hold bags of food. Each bag sports a round, red sticker with the logo of DoorDash, America's \u003ca href=\"https://www.cnbc.com/2019/11/21/doordash-continues-to-lead-in-the-food-delivery-wars.html\">biggest food delivery app\u003c/a>.\u003c/p>\n\u003cp>DoorDash manages this building, the drivers, the counter staff — everything but the food, which is made by five restaurants that are renting kitchens here.\u003c/p>\n\u003cp>\"Rather than having to build a physical brick-and-mortar store, we do that on their behalf. And then they move into our DoorDash kitchen and then overnight they're live on the DoorDash platform,\" said Fuad Hannon, DoorDash's head of new business verticals. He oversees the new kitchen venture.\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>Not long ago, food delivery in many places was limited to pizza and Chinese takeout.\u003c/p>\n\u003cp>But now, thanks to apps like DoorDash, Grubhub and Postmates, customers can summon their favorite dish with a tap on a smartphone screen, whether they live in a city or the far-flung suburbs.\u003c/p>\n\u003cp>\"Your customer is just like, at their living room, watching Netflix,\" said Min Park, an investor in DoorDash tenant Rooster & Rice, a chicken chain with six locations in the Bay Area.\u003c/p>\n\u003cp>U.S. diners spent almost $27 billion last year ordering food for delivery by app, website or text message, according to the NPD Group, a market researcher. Online delivery is still a small slice of the $800 billion restaurant industry, but it's growing fast.\u003c/p>\n\u003cfigure id=\"attachment_135795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/img_0068-25c542f8b286c2cb2aa316258ac50380d386984f-e1575583148800.jpg\" alt=\"\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135795\">\u003cfigcaption class=\"wp-caption-text\">A driver picks up a Chick-fil-A order at the DoorDash kitchen in Redwood City, Calif. DoorDash's tenants include national chains as well as Bay Area brands. \u003ccite>(Shannon Bond/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And money is pouring into delivery-only kitchens. They go by a variety of names, including ghost kitchens, virtual kitchens and dark kitchens.\u003c/p>\n\u003cp>Kitchen United, based in Pasadena, Calif., has raised $50 million from investors including Google.\u003c/p>\n\u003cp>Uber co-founder Travis Kalanick has reportedly raised hundreds of millions of dollars from Saudi Arabia for his new business, CloudKitchens.\u003c/p>\n\u003cp>DoorDash's tenants include national chains, including Chick-fil-A, as well as Bay Area brands, such as the diner Nation's Giant Hamburgers.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11772467","align":"left","target":"_","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nNone of them have actual restaurants or stores nearby, but the DoorDash facility allows them to deliver to Redwood City and neighboring towns.\u003c/p>\n\u003cp>This lets Rooster & Rice test new neighborhoods without committing a lot of money to a new restaurant and hiring waiters and other staff, Park said.\u003c/p>\n\u003cp>\"In San Francisco, it could easily cost about $750,000 to $1 million for a medium-sized space,\" he said. \"The commissary kitchen model\" can generate similar revenue \"at a fraction of the cost,\" Park said.\u003c/p>\n\u003cp>Other restaurants are trying a different approach: creating \u003ca href=\"https://www.npr.org/sections/thesalt/2018/10/23/658436657/ubers-online-only-restaurants-the-future-or-the-end-of-dining-out\">separate menus\u003c/a> just for smartphone apps.\u003c/p>\n\u003cp>Uber Eats is one of the fastest-growing parts of Uber. It knows exactly what food its customers are searching for, and it knows when those searches don't turn up results.\u003c/p>\n\u003cp>Uber advises some restaurants to use their existing kitchens to offer a whole new menu, under a different name — and only available through the app.\u003c/p>\n\u003cp>That could mean a bakery that starts making burgers for delivery \"because that neighborhood didn't have enough burger restaurants,\" said Janelle Sallenave, head of Uber Eats in North America.\u003c/p>\n\u003cp>There are more than 4,000 of these \"virtual restaurants\" on Uber Eats.\u003c/p>\n\u003cp>DoorDash similarly looks at the millions of orders it receives to suggest where restaurants should expand delivery and menu items.\u003c/p>\n\u003cp>The app companies say the restaurants they partner with get a boost from delivery. Restaurants such as Rooster & Rice say those additional sales make up for the costs associated with delivery.\u003c/p>\n\u003cp>But the restaurant industry has never been easy, and the apps take a big cut from those delivery orders.\u003c/p>\n\u003cp>Ken Ray knows how that works. He opened Alacarte Delivery in Miami in 2017. He set up a ghost kitchen and began creating menus for the apps.\u003c/p>\n\u003cp>\"Over a 10-month period, we essentially developed 15 different restaurant brands,\" he said, including Mott Street Pizza, Fresco Mexicano and Whichicken, a rotisserie chicken restaurant.\u003c/p>\n\u003cp>But without name recognition, it was hard to find customers. On top of that, Ray said the 30% commission most apps charged him for each order they delivered made it impossible for his business to cover its expenses.\u003c/p>\n\u003cp>\"For restaurants, it's tough to give away that 30%. A lot of these guys — the Ubers, the Postmates, the Grubhubs — they've essentially built an amazing business, but they built it off the back of the restaurateur,\" he said.\u003c/p>\n\u003cp>He closed Alacarte Delivery in July.\u003c/p>\n\u003cp>Ray still believes that people have a big appetite for delivery — but it needs to be palatable for restaurants, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/12/05/783164944/delivery-only-the-rise-of-restaurants-with-no-diners-as-apps-take-orders\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135793/delivery-only-the-rise-of-restaurants-with-no-diners-as-apps-take-orders","authors":["byline_bayareabites_135793"],"categories":["bayareabites_1962","bayareabites_10028","bayareabites_4084","bayareabites_10916","bayareabites_1807","bayareabites_91"],"tags":["bayareabites_14381","bayareabites_16272","bayareabites_16265"],"featImg":"bayareabites_135794","label":"bayareabites"},"bayareabites_135051":{"type":"posts","id":"bayareabites_135051","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135051","score":null,"sort":[1571670135000]},"guestAuthors":[],"slug":"can-you-take-the-heat-in-the-bay-areas-nashville-hot-chicken-movement","title":"Can You Take the Heat in the Bay Area’s Nashville Hot Chicken Movement?","publishDate":1571670135,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>At \u003ca href=\"https://worldfamoushotboys.com/\">World Famous HotBoys\u003c/a>, I once felt the sweat beading on my forehead just from watching someone eat their “hot”-level fried chicken sandwich. To personally consume a “hella hot” sandwich would mean giving the world my best impression of an erupting volcano.\u003c/p>\n\u003cp>Some people just love the burn; I’m not one of them.\u003c/p>\n\u003cp>The style of spicy fried chicken HotBoys delivers is directly inspired by Nashville hot chicken. The chicken meat is marinated in a water-blend of seasoning, floured, fried and sauced using a paste spiced with cayenne pepper. “Things like how you spice the chicken vary,” explains HotBoys co-owner Victor Ghaben. “The type of peppers vary but the flavor profile outside the peppers does not.” \u003c/p>\n\u003cp>The family behind Prince’s Hot Chicken Shack, the birthplace of Nashville hot chicken, has converted many diners to their fiery chicken — they even \u003ca href=\"https://www.newyorker.com/magazine/2019/02/04/the-family-business-that-put-nashville-hot-chicken-on-the-map\">inspired Yo La Tengo to write three entire songs about the dish\u003c/a> (“Flying Lesson (Hot Chicken #1),” “Don’t Say a Word (Hot Chicken #2),” and “Return to Hot Chicken”). The annual \u003ca href=\"https://hot-chicken.com/about/what-is-hot-chicken#.XWbE_5NKjFw\">Music City Hot Chicken Festival\u003c/a> started in 2007, celebrating the city’s unique treat. Restaurateurs fell in love with Nashville hot chicken and spread the spicy gospel; the dish (or a variation of it) can be found all over the U.S.\u003c/p>\n\u003cp>In May, the Los Angeles Times ran the story \u003ca href=\"https://www.latimes.com/food/la-fo-nashville-hot-chicken-princes-howlin-rays-20190509-story.html\">“Nashville hot chicken is taking over Los Angeles,”\u003c/a> pointing to over two dozen hot chicken joints opening in just the past three years. Bigger brands like Tyson and KFC have jumped on the bandwagon, offering their own versions of the Nashville hot chicken in restaurants and grocery stores.\u003c/p>\n\u003ch2>Bay Area comes in (s)winging with new hot fried chicken spots\u003c/h2>\n\u003cp>HotBoys isn’t the first to bring Nashville hot chicken to the temperate city by the bay, and it’s hard to say who was. \u003ca href=\"https://www.hardwaterbar.com/\">Hard Water\u003c/a>, opened by Charles Phan of Slanted Door, was one of the earlier adopters. According to the restaurant’s spokesperson, “Hard Water opened in March 2013. We put Nashville style chicken on the menu maybe about a year after the opening.” \u003c/p>\n\u003cfigure id=\"attachment_135057\" class=\"wp-caption aligncenter\" style=\"max-width: 999px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/wesburger-chicken-sandwich.jpg\" alt=\"WesBurger 'N' More’s hot chicken sandwich debuted in 2014.\" width=\"999\" height=\"1254\" class=\"size-full wp-image-135057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich-160x201.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich-800x1004.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich-768x964.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich-956x1200.jpg 956w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003cfigcaption class=\"wp-caption-text\">WesBurger 'N' More’s hot chicken sandwich debuted in 2014. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.wesburgernmore.com/\">WesBurger 'N' More\u003c/a>’s owner Wes Rowe dabbled with hot chicken while managing his successful burger pop-ups. “I started making Nashville hot chicken at the pop-up in 2014 and it was a huge hit,” he says. It’s also one of his personal favorite styles of fried chicken. When his brick and mortar in the Mission officially opened in April 2016, hot chicken earned a spot on the menu. “It is the number two best-selling item and the number one best-selling item in delivery orders,” Rowe says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And what about The Bird, one of San Francisco’s premiere fried chicken sandwich destinations? Though their spicy fried chicken is similar, it’s not true to the style of Nashville hot chicken. Their gluten-free, berbere-spiced batter is closer to East African hot chicken.\u003c/p>\n\u003cp>In 2019 we can now say we have two Bay Area businesses completely dedicated to the tried and true Nashville hot chicken: \u003ca href=\"https://www.hotbirdfriedchicken.com/\">Hotbird\u003c/a> and World Famous HotBoys (both originated in Oakland). The former was founded in late 2017 by Aaron Nam and Caleb Longacre, two chefs who met while cooking at Iyasare. \u003c/p>\n\u003cfigure id=\"attachment_135055\" class=\"wp-caption aligncenter\" style=\"max-width: 1109px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/hotbird-Arielle-R.jpg\" alt=\"Two chicken sandwiches from Hotbird.\" width=\"1109\" height=\"1102\" class=\"size-full wp-image-135055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R.jpg 1109w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R-160x159.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R-800x795.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R-768x763.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R-1020x1014.jpg 1020w\" sizes=\"(max-width: 1109px) 100vw, 1109px\">\u003cfigcaption class=\"wp-caption-text\">Two chicken sandwiches from Hotbird. \u003ccite>(Arielle R./Courtesy of Hotbird)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After Nam tried and fell in love with Los Angeles’ Howlin Rays, the two spent months testing their own hot chicken recipe; Hotbird started out at Oakland’s First Friday art walks before moving on to Off the Grid at Fort Mason and the Presidio Picnic.\u003cbr>\n[pullquote size='medium' align='left' citation='Victor Ghaben, HotBoys co-owner']'The hottest thing we have might end their whole week's plans.'[/pullquote]\u003cbr>\n“I believe most people really enjoy fried chicken and the spicy profile is something they look for,” Nam says. “So it’s almost like a perfect combination there.” Their spice levels run from “no heat” to “hot,” “extra hot” and “burnin’” — they use ghost peppers and Carolina Reaper peppers to achieve those higher levels. \u003c/p>\n\u003cp>Ghaben and HotBoys co-owner Berk Gibbs started with pop-ups out of Ghaben’s backyard in 2017. Their recipes finalized, they revealed World Famous HotBoys to the public around June 2019 with pop-ups at Forage Kitchen while working on their Oakland brick and mortar. Like Hotbird, their spicy chicken has levels: “mild” to “hot” and “hella hot.”\u003c/p>\n\u003ch2>How hot can you go?\u003c/h2>\n\u003cp>True Nashville hot chicken is supposed to be hot ... like, really hot. Ghaben describes his first time eating it as “an out of body experience.” For people who aren’t prepared for it, he advises sticking to medium-level spice for a first try. “The hottest thing we have,” Ghaben says, “might end their whole week's plans.” WesBurger 'N' More doesn’t offer different levels of spice—theirs is “just spicy.” Meanwhile, Hotbird’s owners describes their hottest level is “pretty spicy, but not spicy enough where you can’t finish half your meal.”\u003c/p>\n\u003cp>https://www.instagram.com/p/B1XzuFpDDQL/\u003c/p>\n\u003cp>The Bay Area’s take on the classic hot chicken sandwich leans heavily into all the fixins’. Nashville hot chicken is normally served with slices of white bread and pickles, and Hard Water’s version fills the carb slot with cornbread. However, WesBurger 'N' More, Hotbird and HotBoys all serve theirs as sandwiches — perhaps for portability’s sake. Plus, fried chicken sandwiches do seem to be all people are talking about these days (we’re looking at you, \u003ca href=\"https://www.businessinsider.com/popeyes-chicken-sandwich-rise-and-fall-story-2019-8\">Popeyes\u003c/a>).\u003c/p>\n\u003cp>Hotbird’s current sandwich has an apple cider vinegar slaw, comeback sauce (Nam explains that it’s “a Southern staple”), dill pickles and brioche buns. Rowe serves his sandwiches in his trademark burger buns (“they’re basically like white bread buns”) with garlic mayo, dill pickles and iceberg lettuce.\u003c/p>\n\u003cp>By early 2020, both HotBoys and Hotbird will open brick and mortar shops (the former in Oakland, the latter inside San Francisco’s \u003ca href=\"https://www.sfchronicle.com/food/article/Nashville-hot-chicken-pop-up-Hotbird-finds-14484383.php\">Twitter building\u003c/a>). Nashville’s specialty has already spread nationwide, and now it’s time for the Bay Area to enjoy their own versions of cluckin’ good hot chicken. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Just one question remains: How hot will you go?\u003c/p>\n\n","blocks":[],"excerpt":"The Bay Area is putting their own twist on Nashville hot chicken, but one thing they’re not changing is the heat.","status":"publish","parent":0,"modified":1571425042,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1138},"headData":{"title":"Can You Take the Heat in the Bay Area’s Nashville Hot Chicken Movement? | KQED","description":"The Bay Area is putting their own twist on Nashville hot chicken, but one thing they’re not changing is the heat.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135051 https://ww2.kqed.org/bayareabites/?p=135051","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/10/21/can-you-take-the-heat-in-the-bay-areas-nashville-hot-chicken-movement/","disqusTitle":"Can You Take the Heat in the Bay Area’s Nashville Hot Chicken Movement?","path":"/bayareabites/135051/can-you-take-the-heat-in-the-bay-areas-nashville-hot-chicken-movement","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>At \u003ca href=\"https://worldfamoushotboys.com/\">World Famous HotBoys\u003c/a>, I once felt the sweat beading on my forehead just from watching someone eat their “hot”-level fried chicken sandwich. To personally consume a “hella hot” sandwich would mean giving the world my best impression of an erupting volcano.\u003c/p>\n\u003cp>Some people just love the burn; I’m not one of them.\u003c/p>\n\u003cp>The style of spicy fried chicken HotBoys delivers is directly inspired by Nashville hot chicken. The chicken meat is marinated in a water-blend of seasoning, floured, fried and sauced using a paste spiced with cayenne pepper. “Things like how you spice the chicken vary,” explains HotBoys co-owner Victor Ghaben. “The type of peppers vary but the flavor profile outside the peppers does not.” \u003c/p>\n\u003cp>The family behind Prince’s Hot Chicken Shack, the birthplace of Nashville hot chicken, has converted many diners to their fiery chicken — they even \u003ca href=\"https://www.newyorker.com/magazine/2019/02/04/the-family-business-that-put-nashville-hot-chicken-on-the-map\">inspired Yo La Tengo to write three entire songs about the dish\u003c/a> (“Flying Lesson (Hot Chicken #1),” “Don’t Say a Word (Hot Chicken #2),” and “Return to Hot Chicken”). The annual \u003ca href=\"https://hot-chicken.com/about/what-is-hot-chicken#.XWbE_5NKjFw\">Music City Hot Chicken Festival\u003c/a> started in 2007, celebrating the city’s unique treat. Restaurateurs fell in love with Nashville hot chicken and spread the spicy gospel; the dish (or a variation of it) can be found all over the U.S.\u003c/p>\n\u003cp>In May, the Los Angeles Times ran the story \u003ca href=\"https://www.latimes.com/food/la-fo-nashville-hot-chicken-princes-howlin-rays-20190509-story.html\">“Nashville hot chicken is taking over Los Angeles,”\u003c/a> pointing to over two dozen hot chicken joints opening in just the past three years. Bigger brands like Tyson and KFC have jumped on the bandwagon, offering their own versions of the Nashville hot chicken in restaurants and grocery stores.\u003c/p>\n\u003ch2>Bay Area comes in (s)winging with new hot fried chicken spots\u003c/h2>\n\u003cp>HotBoys isn’t the first to bring Nashville hot chicken to the temperate city by the bay, and it’s hard to say who was. \u003ca href=\"https://www.hardwaterbar.com/\">Hard Water\u003c/a>, opened by Charles Phan of Slanted Door, was one of the earlier adopters. According to the restaurant’s spokesperson, “Hard Water opened in March 2013. We put Nashville style chicken on the menu maybe about a year after the opening.” \u003c/p>\n\u003cfigure id=\"attachment_135057\" class=\"wp-caption aligncenter\" style=\"max-width: 999px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/wesburger-chicken-sandwich.jpg\" alt=\"WesBurger 'N' More’s hot chicken sandwich debuted in 2014.\" width=\"999\" height=\"1254\" class=\"size-full wp-image-135057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich-160x201.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich-800x1004.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich-768x964.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich-956x1200.jpg 956w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003cfigcaption class=\"wp-caption-text\">WesBurger 'N' More’s hot chicken sandwich debuted in 2014. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.wesburgernmore.com/\">WesBurger 'N' More\u003c/a>’s owner Wes Rowe dabbled with hot chicken while managing his successful burger pop-ups. “I started making Nashville hot chicken at the pop-up in 2014 and it was a huge hit,” he says. It’s also one of his personal favorite styles of fried chicken. When his brick and mortar in the Mission officially opened in April 2016, hot chicken earned a spot on the menu. “It is the number two best-selling item and the number one best-selling item in delivery orders,” Rowe says.\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>And what about The Bird, one of San Francisco’s premiere fried chicken sandwich destinations? Though their spicy fried chicken is similar, it’s not true to the style of Nashville hot chicken. Their gluten-free, berbere-spiced batter is closer to East African hot chicken.\u003c/p>\n\u003cp>In 2019 we can now say we have two Bay Area businesses completely dedicated to the tried and true Nashville hot chicken: \u003ca href=\"https://www.hotbirdfriedchicken.com/\">Hotbird\u003c/a> and World Famous HotBoys (both originated in Oakland). The former was founded in late 2017 by Aaron Nam and Caleb Longacre, two chefs who met while cooking at Iyasare. \u003c/p>\n\u003cfigure id=\"attachment_135055\" class=\"wp-caption aligncenter\" style=\"max-width: 1109px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/hotbird-Arielle-R.jpg\" alt=\"Two chicken sandwiches from Hotbird.\" width=\"1109\" height=\"1102\" class=\"size-full wp-image-135055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R.jpg 1109w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R-160x159.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R-800x795.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R-768x763.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R-1020x1014.jpg 1020w\" sizes=\"(max-width: 1109px) 100vw, 1109px\">\u003cfigcaption class=\"wp-caption-text\">Two chicken sandwiches from Hotbird. \u003ccite>(Arielle R./Courtesy of Hotbird)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After Nam tried and fell in love with Los Angeles’ Howlin Rays, the two spent months testing their own hot chicken recipe; Hotbird started out at Oakland’s First Friday art walks before moving on to Off the Grid at Fort Mason and the Presidio Picnic.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"'The hottest thing we have might end their whole week's plans.'","name":"pullquote","attributes":{"named":{"size":"medium","align":"left","citation":"Victor Ghaben, HotBoys co-owner","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n“I believe most people really enjoy fried chicken and the spicy profile is something they look for,” Nam says. “So it’s almost like a perfect combination there.” Their spice levels run from “no heat” to “hot,” “extra hot” and “burnin’” — they use ghost peppers and Carolina Reaper peppers to achieve those higher levels. \u003c/p>\n\u003cp>Ghaben and HotBoys co-owner Berk Gibbs started with pop-ups out of Ghaben’s backyard in 2017. Their recipes finalized, they revealed World Famous HotBoys to the public around June 2019 with pop-ups at Forage Kitchen while working on their Oakland brick and mortar. Like Hotbird, their spicy chicken has levels: “mild” to “hot” and “hella hot.”\u003c/p>\n\u003ch2>How hot can you go?\u003c/h2>\n\u003cp>True Nashville hot chicken is supposed to be hot ... like, really hot. Ghaben describes his first time eating it as “an out of body experience.” For people who aren’t prepared for it, he advises sticking to medium-level spice for a first try. “The hottest thing we have,” Ghaben says, “might end their whole week's plans.” WesBurger 'N' More doesn’t offer different levels of spice—theirs is “just spicy.” Meanwhile, Hotbird’s owners describes their hottest level is “pretty spicy, but not spicy enough where you can’t finish half your meal.”\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B1XzuFpDDQL"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Bay Area’s take on the classic hot chicken sandwich leans heavily into all the fixins’. Nashville hot chicken is normally served with slices of white bread and pickles, and Hard Water’s version fills the carb slot with cornbread. However, WesBurger 'N' More, Hotbird and HotBoys all serve theirs as sandwiches — perhaps for portability’s sake. Plus, fried chicken sandwiches do seem to be all people are talking about these days (we’re looking at you, \u003ca href=\"https://www.businessinsider.com/popeyes-chicken-sandwich-rise-and-fall-story-2019-8\">Popeyes\u003c/a>).\u003c/p>\n\u003cp>Hotbird’s current sandwich has an apple cider vinegar slaw, comeback sauce (Nam explains that it’s “a Southern staple”), dill pickles and brioche buns. Rowe serves his sandwiches in his trademark burger buns (“they’re basically like white bread buns”) with garlic mayo, dill pickles and iceberg lettuce.\u003c/p>\n\u003cp>By early 2020, both HotBoys and Hotbird will open brick and mortar shops (the former in Oakland, the latter inside San Francisco’s \u003ca href=\"https://www.sfchronicle.com/food/article/Nashville-hot-chicken-pop-up-Hotbird-finds-14484383.php\">Twitter building\u003c/a>). Nashville’s specialty has already spread nationwide, and now it’s time for the Bay Area to enjoy their own versions of cluckin’ good hot chicken. \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>Just one question remains: How hot will you go?\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135051/can-you-take-the-heat-in-the-bay-areas-nashville-hot-chicken-movement","authors":["11404"],"categories":["bayareabites_8770","bayareabites_10028","bayareabites_4084","bayareabites_366","bayareabites_90"],"tags":["bayareabites_9710","bayareabites_330","bayareabites_14757","bayareabites_14745"],"featImg":"bayareabites_135053","label":"bayareabites"},"bayareabites_135040":{"type":"posts","id":"bayareabites_135040","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135040","score":null,"sort":[1571428599000]},"guestAuthors":[],"slug":"first-taste-you-wont-miss-the-meat-at-cow-hollows-stylish-plant-based-restaurant-wildseed","title":"First Taste: You won't miss the meat at Cow Hollow's stylish plant-based restaurant Wildseed","publishDate":1571428599,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside tag='vegan' num='2' target=_ label='More Vegan News']\u003c/p>\n\u003cp>\u003ci>by Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>We've all jumped on a wellness trend or two—a new workout class, a few steps of a Korean skincare routine, periodic conscious disconnection from our devices.\u003c/p>\n\u003cp>If eating more plants is on your list of self-care (and environmental) goals, you may now do a little a dance: Wildseed is a full-service restaurant that's taking vegan eating beyond your usual grab-and-go salad and green juice.\u003c/p>\n\u003cfigure id=\"attachment_135043\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/wildseed-interior.jpg\" alt=\"Greenery finds a home in every nook and cranny.\" width=\"980\" height=\"650\" class=\"size-full wp-image-135043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-interior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-interior-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-interior-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-interior-768x509.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Greenery finds a home in every nook and cranny. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The conscientious concept comes to us from the folks at Back of House Restaurant Group (A Mano, Beretta, Lolinda, Starbelly, etc). CEO Adriano Paganini tapped chef Blair Warsham, of The Bird, to devise a menu of vegan eats; Warsham got all prolific with a huge menu of meat-free delights centering on purely seasonal ingredients.\u003c/p>\n\u003cfigure id=\"attachment_135044\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/wildseed-corn-cakes.jpg\" alt=\"Wildseed's corn cakes channel flavors of a fancy cornbread, with a thicker, richer intensity.\" width=\"980\" height=\"650\" class=\"size-full wp-image-135044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-corn-cakes.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-corn-cakes-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-corn-cakes-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-corn-cakes-768x509.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Wildseed's corn cakes channel flavors of a fancy cornbread, with a thicker, richer intensity. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are snacks—think probiotic plates and harissa-spiced veggie chips; shareables—grilled avocado toast, Mexican corn cakes, and curried cauliflower; salads and bowls (try the mushroom-based \"neatball masala\"); and entrees including a super grain paella, rigatoni Bolognese made with Impossible meat, and a spicy yellow curry. Still hungry? There's dessert too.\u003c/p>\n\u003cfigure id=\"attachment_135045\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/wildseed-meyer-lemon-cake.jpg\" alt=\"Meyer lemon agave cheesecake with a gluten-free graham cracker crust and whips of coconut.\" width=\"980\" height=\"650\" class=\"size-full wp-image-135045\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-meyer-lemon-cake.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-meyer-lemon-cake-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-meyer-lemon-cake-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-meyer-lemon-cake-768x509.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Meyer lemon agave cheesecake with a gluten-free graham cracker crust and whips of coconut. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just because this is a plant-based restaurant, doesn't mean it's a crunchy-granola scene. The old Belga restaurant has a bright, effortless atmosphere thanks to a sprucing up by designer Hannah Collins. The palette is warm wood and white with accents of teal in pretty tiles behind the bar and in upholstery on the banquettes. Tropical fans lazily spin overhead and light spills through the windows. It's the kind of atmosphere that makes you want to eat healthy.\u003c/p>\n\u003cfigure id=\"attachment_135046\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/wildseed-bar-seating.jpg\" alt=\"The zinc-topped bar is an inviting spot to have a drink.\" width=\"980\" height=\"650\" class=\"size-full wp-image-135046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-bar-seating.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-bar-seating-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-bar-seating-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-bar-seating-768x509.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The zinc-topped bar is an inviting spot to have a drink. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Wildseed is about giving everyone a chance to make a better choice—a place where you can feel good about the decisions you are making,\" says Paganini. \"Not only because the space is beautiful, but also because you know that the food is good for you without sacrificing satisfaction or flavor.\"\u003c/p>\n\u003cfigure id=\"attachment_135047\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/wildseed-beet-poke.jpg\" alt=\"Cubes of chilled beets are topped with slices of cucumber, macadamia crumbles, a dash of ponzu, and sesame seeds, paired with seaweed crackers.\" width=\"980\" height=\"650\" class=\"size-full wp-image-135047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-beet-poke.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-beet-poke-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-beet-poke-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-beet-poke-768x509.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Cubes of chilled beets are topped with slices of cucumber, macadamia crumbles, a dash of ponzu, and sesame seeds, paired with seaweed crackers. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>// Wildseed, 2000 Union St. (Cow Hollow), \u003ca href=\"https://www.wildseedsf.com/\">wildseedsf.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Wildseed is a full-service restaurant that's taking vegan eating beyond your usual grab-and-go salad and green juice.","status":"publish","parent":0,"modified":1571428599,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":425},"headData":{"title":"First Taste: You won't miss the meat at Cow Hollow's stylish plant-based restaurant Wildseed | KQED","description":"Wildseed is a full-service restaurant that's taking vegan eating beyond your usual grab-and-go salad and green juice.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135040 https://ww2.kqed.org/bayareabites/?p=135040","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/10/18/first-taste-you-wont-miss-the-meat-at-cow-hollows-stylish-plant-based-restaurant-wildseed/","disqusTitle":"First Taste: You won't miss the meat at Cow Hollow's stylish plant-based restaurant Wildseed","path":"/bayareabites/135040/first-taste-you-wont-miss-the-meat-at-cow-hollows-stylish-plant-based-restaurant-wildseed","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"vegan","num":"2","target":"_","label":"More Vegan News "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>by Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>We've all jumped on a wellness trend or two—a new workout class, a few steps of a Korean skincare routine, periodic conscious disconnection from our devices.\u003c/p>\n\u003cp>If eating more plants is on your list of self-care (and environmental) goals, you may now do a little a dance: Wildseed is a full-service restaurant that's taking vegan eating beyond your usual grab-and-go salad and green juice.\u003c/p>\n\u003cfigure id=\"attachment_135043\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/wildseed-interior.jpg\" alt=\"Greenery finds a home in every nook and cranny.\" width=\"980\" height=\"650\" class=\"size-full wp-image-135043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-interior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-interior-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-interior-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-interior-768x509.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Greenery finds a home in every nook and cranny. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The conscientious concept comes to us from the folks at Back of House Restaurant Group (A Mano, Beretta, Lolinda, Starbelly, etc). CEO Adriano Paganini tapped chef Blair Warsham, of The Bird, to devise a menu of vegan eats; Warsham got all prolific with a huge menu of meat-free delights centering on purely seasonal ingredients.\u003c/p>\n\u003cfigure id=\"attachment_135044\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/wildseed-corn-cakes.jpg\" alt=\"Wildseed's corn cakes channel flavors of a fancy cornbread, with a thicker, richer intensity.\" width=\"980\" height=\"650\" class=\"size-full wp-image-135044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-corn-cakes.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-corn-cakes-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-corn-cakes-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-corn-cakes-768x509.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Wildseed's corn cakes channel flavors of a fancy cornbread, with a thicker, richer intensity. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are snacks—think probiotic plates and harissa-spiced veggie chips; shareables—grilled avocado toast, Mexican corn cakes, and curried cauliflower; salads and bowls (try the mushroom-based \"neatball masala\"); and entrees including a super grain paella, rigatoni Bolognese made with Impossible meat, and a spicy yellow curry. Still hungry? There's dessert too.\u003c/p>\n\u003cfigure id=\"attachment_135045\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/wildseed-meyer-lemon-cake.jpg\" alt=\"Meyer lemon agave cheesecake with a gluten-free graham cracker crust and whips of coconut.\" width=\"980\" height=\"650\" class=\"size-full wp-image-135045\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-meyer-lemon-cake.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-meyer-lemon-cake-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-meyer-lemon-cake-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-meyer-lemon-cake-768x509.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Meyer lemon agave cheesecake with a gluten-free graham cracker crust and whips of coconut. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just because this is a plant-based restaurant, doesn't mean it's a crunchy-granola scene. The old Belga restaurant has a bright, effortless atmosphere thanks to a sprucing up by designer Hannah Collins. The palette is warm wood and white with accents of teal in pretty tiles behind the bar and in upholstery on the banquettes. Tropical fans lazily spin overhead and light spills through the windows. It's the kind of atmosphere that makes you want to eat healthy.\u003c/p>\n\u003cfigure id=\"attachment_135046\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/wildseed-bar-seating.jpg\" alt=\"The zinc-topped bar is an inviting spot to have a drink.\" width=\"980\" height=\"650\" class=\"size-full wp-image-135046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-bar-seating.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-bar-seating-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-bar-seating-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-bar-seating-768x509.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The zinc-topped bar is an inviting spot to have a drink. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Wildseed is about giving everyone a chance to make a better choice—a place where you can feel good about the decisions you are making,\" says Paganini. \"Not only because the space is beautiful, but also because you know that the food is good for you without sacrificing satisfaction or flavor.\"\u003c/p>\n\u003cfigure id=\"attachment_135047\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/wildseed-beet-poke.jpg\" alt=\"Cubes of chilled beets are topped with slices of cucumber, macadamia crumbles, a dash of ponzu, and sesame seeds, paired with seaweed crackers.\" width=\"980\" height=\"650\" class=\"size-full wp-image-135047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-beet-poke.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-beet-poke-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-beet-poke-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-beet-poke-768x509.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Cubes of chilled beets are topped with slices of cucumber, macadamia crumbles, a dash of ponzu, and sesame seeds, paired with seaweed crackers. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>// Wildseed, 2000 Union St. (Cow Hollow), \u003ca href=\"https://www.wildseedsf.com/\">wildseedsf.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135040/first-taste-you-wont-miss-the-meat-at-cow-hollows-stylish-plant-based-restaurant-wildseed","authors":["11590"],"categories":["bayareabites_4084","bayareabites_1807","bayareabites_90","bayareabites_1873"],"tags":["bayareabites_15750","bayareabites_14745","bayareabites_1871","bayareabites_108","bayareabites_16480"],"featImg":"bayareabites_135042","label":"bayareabites"},"bayareabites_134975":{"type":"posts","id":"bayareabites_134975","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134975","score":null,"sort":[1571066750000]},"guestAuthors":[],"slug":"at-the-midwife-and-the-baker-fresh-milled-whole-grains-pop-up-in-every-bite","title":"At the Midwife and the Baker, Fresh-Milled Whole Grains Pop Up in Every Bite","publishDate":1571066750,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_129693,news_11401794' label='More About Bread on KQED' target=_]\u003cbr>\nIt's a hot, steamy Saturday morning in an industrial section of Mountain View and there's a line-up of eager people snaking out the narrow door of a bland, window-less, unmarked building. They're in this unlikely place to snatch up some of the most craveable artisan breads and pastries in the Bay Area, being produced by \u003ca href=\"https://www.themidwifeandthebaker.com/\">The Midwife and the Baker\u003c/a>. \u003c/p>\n\u003cp>The crusty baguettes and dreamy croissants have won various \"best of\" rankings — like \"\u003ca href=\"https://frenchly.us/best-croissant-san-francisco-finalists/\">best croissant San Francisco\u003c/a>\" and \"\u003ca href=\"http://misscheesemonger.com/2017/05/who-makes-the-best-baguette-in-san-francisco/\">best baguette\u003c/a>\" — and patrons of the restaurants, cafes, coffee bars, grocery stores and farmers markets that sell the bakery's delicious products can't get enough. So much so that some aficionados drive to the bakery itself to get their fix right out of the ovens.\u003c/p>\n\u003cp>The region's food culture has anointed the tastiest hand-crafted breads and pastries, making stars out of the bakers producing them in the process. But an increasingly common factor when it comes to respected bakers like Chad Robertson of \u003ca href=\"https://www.tartinebakery.com/\">Tartine\u003c/a>, \u003ca href=\"http://www.joseybakerbread.com/\">Josey Baker\u003c/a> and \u003ca href=\"https://www.manresabread.com/\">Manresa Bread\u003c/a>'s Avery Ruzicka is that their quest for perfection has led them to milling their own organic grain, some grown in Northern California. \u003c/p>\n\u003cp>Add Thomas \"Mac\" McConnell to this list. The proprietor of The Midwife and the Baker, he grinds his grain on-premise for a simple reason: the results taste much better.\u003c/p>\n\u003cfigure id=\"attachment_134977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/Mac-BAB.jpg\" alt=\""Mac" McConnell near the pastry production area in his Mountain View bakery, which is located in Acme's former South Bay digs.\" width=\"1920\" height=\"1217\" class=\"size-full wp-image-134977\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-800x507.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-1200x761.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Mac\" McConnell near the pastry production area in his Mountain View bakery, which is located in Acme's former South Bay digs. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Engineering to baking\u003c/h2>\n\u003cp>Passion led McConnell to the baking profession. Born, raised and educated in West Virginia, where he grew up on a sheep and cattle farm, his goal during undergrad and grad school in mechanical engineering was working on diesel engines, frequently used in farm equipment. Before a brief, post-graduate stint at Caterpillar, he saw the bread-making process up close at a bakery in his college town and later realized dealing with engines left a vast creative dearth.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With a new career in mind, the bakery's proprietor pointed McConnell to the country's two best \"exploratory\" baking schools. Thus in 2007, he moved west to attend the \u003ca href=\"https://www.sfbi.com/\">San Francisco Baking Institute\u003c/a> (SFBI) and soon realized that the city \"is a hub of artisan baking,\" he says.\u003cbr>\nAfter completing the school's five-month program, he worked in a Petaluma bakery, then trudged east to apprentice at the \u003ca href=\"https://berkshiremountainbakery.com/\">Berkshire Mountain Bakery\u003c/a>, whose proprietor is renowned among the nation’s top artisan bakers. \u003c/p>\n\u003cp>In 2011, he was hired by SFBI owner \u003ca href=\"https://www.sfgate.com/food/article/The-breadmakers-guru-3193778.php\">Michel Suas\u003c/a> — who's been referred to as \"the breadmaker's guru\" — to become an instructor in the bread program. Within the next few years, a couple of significant events happened. He met his soon-to-be wife, Jaime, a Noe Valley midwife, and encountered the bread from \u003ca href=\"http://www.millersbakehouse.com/\">Dave Miller\u003c/a> in Chico. \"The crust aromas, other aromas, the texture and flavor of [Dave’s] bread was something I never achieved using flour that was a month old. You can't achieve that same complexity. It's like slightly burned honey; a sugary smell. You can't believe that's just flour, water and salt,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_134985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/choc-croissants-BAB.jpg\" alt=\"Croissants stuffed with chocolate await their time in the oven.\" width=\"1920\" height=\"988\" class=\"size-full wp-image-134985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-160x82.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-800x412.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-768x395.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-1020x525.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-1200x618.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Croissants stuffed with chocolate await their time in the oven. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\"Nose to the grindstone\"\u003c/h2>\n\u003cp>[aside postID='news_11762012,news_11679195' align='left' label='More About Bread on KQED' target=_]\u003cbr>\nToday, McConnell's crew is grinding 3,000 pounds of grain weekly, producing flour on a daily basis. \"The mill's running from 3 a.m. to noon or 1 o'clock,\" he explains. \"We definitely have to monitor it. You know the old saying, nose to the grindstone. You don't want to run that thing out of grain.\" But if something goes awry with any bakery equipment, McConnell's mechanical engineering background comes in handy. \"We don't miss that batch of something because we don't have to wait on a technician,\" he says.\u003c/p>\n\u003cp>McConnell is currently milling glenn wheat (a hard red wheat), rye, spelt (an ancient grain that's a wheat subspecies), Sonora (a white Western wheat ) and khorasan. The latter is an ancient grain that's the ancestor of modern durum wheat and known as kamut. His bakery's popular \"country white\" is actually half Sonora wheat. \"It looks white but people don't know they're eating 50% whole grain,\" explains McConnell.\u003c/p>\n\u003cfigure id=\"attachment_134979\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/grain-sacks-BAB.jpg\" alt=\"The kamut ground at the bakery is from khorasan, an ancient grain that predates modern durum wheat.\" width=\"1920\" height=\"1184\" class=\"size-full wp-image-134979\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-800x493.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-768x474.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-1020x629.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-1200x740.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The kamut ground at the bakery is from khorasan, an ancient grain that predates modern durum wheat. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He gets his grain from some respected Northern California farmers including Full Belly, Frog Hollow and Coke Farms, along with Camus Country Mill in Oregon's Willamette Valley. \u003c/p>\n\u003ch2>A future of freshly milled flour?\u003c/h2>\n\u003cp>The delectable baked goods made with house-milled flour coming from bakers like McConnell, Robertson, Baker, Ruzicka and others underscore a growing trend in the bakery business. \"The awareness of the whole-grain thing is something to watch,\" notes McConnell, although these yummy products represent a blip when it comes to the flour-based goods purchased today by American consumers.\u003c/p>\n\u003cp>The industrial food system is built around white flour made from specific wheat varieties not chosen for their taste characteristics. Stripping out the bran and germ from the starchy part of the wheat extends a product's shelf life even as it removes most of the vitamins, minerals and fiber. Many decades of consuming baked goods made from commodity white flour have trained American palates to expect soft, tasteless, gummy bread.\u003c/p>\n\u003cfigure id=\"attachment_134980\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/shelves-BAB.jpg\" alt=\"Shelves of breads and pastries inside the bakery door await morning customers.\" width=\"1920\" height=\"1410\" class=\"size-full wp-image-134980\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-768x564.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-1020x749.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-1200x881.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shelves of breads and pastries inside the bakery door await morning customers. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But small changes are afoot. \u003ca href=\"https://www.nytimes.com/2014/04/23/dining/against-the-grain.html\">Artisanal baking\u003c/a> is on the rise, featuring slow, natural fermentations, heirloom grain and fresh milling. An \u003ca href=\"https://www.bakemag.com/articles/11314-the-local-grain-challenge\">important gating factor\u003c/a> is making the growing of higher-quality grain economically viable for farmers, who will, in turn, then make their products available to bakers and increasing numbers of local grain mills, which is a hoped-for trend as well.\u003c/p>\n\u003cfigure id=\"attachment_134984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB.jpg\" alt=\"McConnell, left, and bakers shape wheat bread before it does another rising. The dough is unusually supple compared to dough made from purchased flour.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134984\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">McConnell, left, and bakers shape wheat bread before it does another rising. The dough is unusually supple compared to dough made from purchased flour. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Communal bakery\u003c/h2>\n\u003cp>With a staff of 40 including 26 hands-on bakers and an operation that is up and running 22 hours a day, McConnell, who lives in San Francisco, is a busy proprietor made even busier by the arrival of his two young children. Nevertheless, he has near-future plans that will thrill his many fans who now make pilgrimages to his bakery and currently crowd around the doorway to buy products from a nearby rack in the middle of this bustling bakery. \"We're hoping to do a little take-away window at the end of the building,\" he reports.\u003c/p>\n\u003cp>\"I've always dreamed of the bakery being a communal spot. We've stepped into a wholesale operation so we're probably never going to have that slower pace but I'd love to be known in Mountain View and surrounding communities as the place you go for bread. Or an espresso and a pastry,\" says McConnell.\u003c/p>\n\u003cfigure id=\"attachment_134978\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/buttering-pastry-BAB.jpg\" alt=\"Picture-perfect croissants are buttered before baking. About 70% of bakery revenues currently come from pastries.\" width=\"1920\" height=\"1188\" class=\"size-full wp-image-134978\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-800x495.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-768x475.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-1020x631.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-1200x743.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Picture-perfect croissants are buttered before baking. About 70% of bakery revenues currently come from pastries. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the bread is a must, like the wonderful, sesame-coated whole-wheat bread, whose rich, wheaty flavor, fine crumb and smoky exterior are what bread should aspire to. The sturdy rye loaf has a pleasing texture despite the whole grain and a scrumptious, distinctly rye taste. \u003c/p>\n\u003cp>Even the flavorful, French-style \"white\" baguette contains 25% whole-grain kamut flour, elevating this delightful wand well above the flabby, small-taste norm. With a little butter melting into its fine crevices, it tastes like buttered popcorn.\u003c/p>\n\u003cp>Don’t forget about the pastries, which sometimes have a bit of whole grain snuck into them. Assisted by the manager of his operation, Sarah Cooper — whose baking background includes stints with the Thomas Keller empire and renowned Blue Hill at Stone Barns outside New York City — the bakery's non-bread side is heavenly. \u003c/p>\n\u003cfigure id=\"attachment_134988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/baked-goods-BAB.jpg\" alt=\"Breads, chocolate-stuffed cookies, croissants, ciabattas and more are among the delectable offerings at The Midwife and the Baker.\" width=\"1920\" height=\"1232\" class=\"size-full wp-image-134988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-768x493.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-1200x770.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Breads, chocolate-stuffed cookies, croissants, ciabattas and more are among the delectable offerings at The Midwife and the Baker. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Almond croissants here are twice baked, stuffed with a layer of frangipane and coated with tons of sliced almonds. The renowned double-chocolate croissants are buttery, flaky perfection with extra textural interest coming from the coating of toasted sunflower seeds. When it comes to chocolate, look no further than the seemingly molten-center chocolate rye or chocolate whole wheat cookies. \u003c/p>\n\u003cp>On the savory side, the bakery's most beloved ciabatta, which is amped up with some whole grain, has an irresistible duality from spicy jalapeños and creamy cheddar.\u003c/p>\n\u003cp>Whether his customers march to the bakery itself or patronize the dozens of locations offering his divine baked goods, they'll be consuming delectable products that call out for repeat trips. And one day, he hopes that baked goods made from freshly milled whole grain will be the norm and not a trend.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>The Midwife and the Baker\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/846+Independence+Ave,+Mountain+View,+CA+94043/@37.416484,-122.0998269,17z/data=!3m1!4b1!4m5!3m4!1s0x808fba0f28dbfef7:0x32dd850752d8cfbf!8m2!3d37.416484!4d-122.0976382\">846 Independence Ave.\u003c/a>\u003cbr>\nMountain View\u003cbr>\nOpen Monday-Saturday, 6:30 a.m.-12:30 p.m.\u003cbr>\n\u003ca href=\"https://www.themidwifeandthebaker.com/where\">Retail locations\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Organic flour milled on-site sets The Midwife and the Baker apart from most of its peers. But it's the outrageously craveable bread and pastries that are earning fans. ","status":"publish","parent":0,"modified":1570739184,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1552},"headData":{"title":"At the Midwife and the Baker, Fresh-Milled Whole Grains Pop Up in Every Bite | KQED","description":"Organic flour milled on-site sets The Midwife and the Baker apart from most of its peers. But it's the outrageously craveable bread and pastries that are earning fans. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134975 https://ww2.kqed.org/bayareabites/?p=134975","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/10/14/at-the-midwife-and-the-baker-fresh-milled-whole-grains-pop-up-in-every-bite/","disqusTitle":"At the Midwife and the Baker, Fresh-Milled Whole Grains Pop Up in Every Bite","path":"/bayareabites/134975/at-the-midwife-and-the-baker-fresh-milled-whole-grains-pop-up-in-every-bite","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_129693,news_11401794","label":"More About Bread on KQED ","target":"_"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIt's a hot, steamy Saturday morning in an industrial section of Mountain View and there's a line-up of eager people snaking out the narrow door of a bland, window-less, unmarked building. They're in this unlikely place to snatch up some of the most craveable artisan breads and pastries in the Bay Area, being produced by \u003ca href=\"https://www.themidwifeandthebaker.com/\">The Midwife and the Baker\u003c/a>. \u003c/p>\n\u003cp>The crusty baguettes and dreamy croissants have won various \"best of\" rankings — like \"\u003ca href=\"https://frenchly.us/best-croissant-san-francisco-finalists/\">best croissant San Francisco\u003c/a>\" and \"\u003ca href=\"http://misscheesemonger.com/2017/05/who-makes-the-best-baguette-in-san-francisco/\">best baguette\u003c/a>\" — and patrons of the restaurants, cafes, coffee bars, grocery stores and farmers markets that sell the bakery's delicious products can't get enough. So much so that some aficionados drive to the bakery itself to get their fix right out of the ovens.\u003c/p>\n\u003cp>The region's food culture has anointed the tastiest hand-crafted breads and pastries, making stars out of the bakers producing them in the process. But an increasingly common factor when it comes to respected bakers like Chad Robertson of \u003ca href=\"https://www.tartinebakery.com/\">Tartine\u003c/a>, \u003ca href=\"http://www.joseybakerbread.com/\">Josey Baker\u003c/a> and \u003ca href=\"https://www.manresabread.com/\">Manresa Bread\u003c/a>'s Avery Ruzicka is that their quest for perfection has led them to milling their own organic grain, some grown in Northern California. \u003c/p>\n\u003cp>Add Thomas \"Mac\" McConnell to this list. The proprietor of The Midwife and the Baker, he grinds his grain on-premise for a simple reason: the results taste much better.\u003c/p>\n\u003cfigure id=\"attachment_134977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/Mac-BAB.jpg\" alt=\""Mac" McConnell near the pastry production area in his Mountain View bakery, which is located in Acme's former South Bay digs.\" width=\"1920\" height=\"1217\" class=\"size-full wp-image-134977\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-800x507.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-1200x761.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Mac\" McConnell near the pastry production area in his Mountain View bakery, which is located in Acme's former South Bay digs. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Engineering to baking\u003c/h2>\n\u003cp>Passion led McConnell to the baking profession. Born, raised and educated in West Virginia, where he grew up on a sheep and cattle farm, his goal during undergrad and grad school in mechanical engineering was working on diesel engines, frequently used in farm equipment. Before a brief, post-graduate stint at Caterpillar, he saw the bread-making process up close at a bakery in his college town and later realized dealing with engines left a vast creative dearth.\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>With a new career in mind, the bakery's proprietor pointed McConnell to the country's two best \"exploratory\" baking schools. Thus in 2007, he moved west to attend the \u003ca href=\"https://www.sfbi.com/\">San Francisco Baking Institute\u003c/a> (SFBI) and soon realized that the city \"is a hub of artisan baking,\" he says.\u003cbr>\nAfter completing the school's five-month program, he worked in a Petaluma bakery, then trudged east to apprentice at the \u003ca href=\"https://berkshiremountainbakery.com/\">Berkshire Mountain Bakery\u003c/a>, whose proprietor is renowned among the nation’s top artisan bakers. \u003c/p>\n\u003cp>In 2011, he was hired by SFBI owner \u003ca href=\"https://www.sfgate.com/food/article/The-breadmakers-guru-3193778.php\">Michel Suas\u003c/a> — who's been referred to as \"the breadmaker's guru\" — to become an instructor in the bread program. Within the next few years, a couple of significant events happened. He met his soon-to-be wife, Jaime, a Noe Valley midwife, and encountered the bread from \u003ca href=\"http://www.millersbakehouse.com/\">Dave Miller\u003c/a> in Chico. \"The crust aromas, other aromas, the texture and flavor of [Dave’s] bread was something I never achieved using flour that was a month old. You can't achieve that same complexity. It's like slightly burned honey; a sugary smell. You can't believe that's just flour, water and salt,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_134985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/choc-croissants-BAB.jpg\" alt=\"Croissants stuffed with chocolate await their time in the oven.\" width=\"1920\" height=\"988\" class=\"size-full wp-image-134985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-160x82.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-800x412.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-768x395.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-1020x525.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-1200x618.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Croissants stuffed with chocolate await their time in the oven. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\"Nose to the grindstone\"\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11762012,news_11679195","align":"left","label":"More About Bread on KQED ","target":"_"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nToday, McConnell's crew is grinding 3,000 pounds of grain weekly, producing flour on a daily basis. \"The mill's running from 3 a.m. to noon or 1 o'clock,\" he explains. \"We definitely have to monitor it. You know the old saying, nose to the grindstone. You don't want to run that thing out of grain.\" But if something goes awry with any bakery equipment, McConnell's mechanical engineering background comes in handy. \"We don't miss that batch of something because we don't have to wait on a technician,\" he says.\u003c/p>\n\u003cp>McConnell is currently milling glenn wheat (a hard red wheat), rye, spelt (an ancient grain that's a wheat subspecies), Sonora (a white Western wheat ) and khorasan. The latter is an ancient grain that's the ancestor of modern durum wheat and known as kamut. His bakery's popular \"country white\" is actually half Sonora wheat. \"It looks white but people don't know they're eating 50% whole grain,\" explains McConnell.\u003c/p>\n\u003cfigure id=\"attachment_134979\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/grain-sacks-BAB.jpg\" alt=\"The kamut ground at the bakery is from khorasan, an ancient grain that predates modern durum wheat.\" width=\"1920\" height=\"1184\" class=\"size-full wp-image-134979\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-800x493.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-768x474.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-1020x629.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-1200x740.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The kamut ground at the bakery is from khorasan, an ancient grain that predates modern durum wheat. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He gets his grain from some respected Northern California farmers including Full Belly, Frog Hollow and Coke Farms, along with Camus Country Mill in Oregon's Willamette Valley. \u003c/p>\n\u003ch2>A future of freshly milled flour?\u003c/h2>\n\u003cp>The delectable baked goods made with house-milled flour coming from bakers like McConnell, Robertson, Baker, Ruzicka and others underscore a growing trend in the bakery business. \"The awareness of the whole-grain thing is something to watch,\" notes McConnell, although these yummy products represent a blip when it comes to the flour-based goods purchased today by American consumers.\u003c/p>\n\u003cp>The industrial food system is built around white flour made from specific wheat varieties not chosen for their taste characteristics. Stripping out the bran and germ from the starchy part of the wheat extends a product's shelf life even as it removes most of the vitamins, minerals and fiber. Many decades of consuming baked goods made from commodity white flour have trained American palates to expect soft, tasteless, gummy bread.\u003c/p>\n\u003cfigure id=\"attachment_134980\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/shelves-BAB.jpg\" alt=\"Shelves of breads and pastries inside the bakery door await morning customers.\" width=\"1920\" height=\"1410\" class=\"size-full wp-image-134980\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-768x564.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-1020x749.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-1200x881.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shelves of breads and pastries inside the bakery door await morning customers. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But small changes are afoot. \u003ca href=\"https://www.nytimes.com/2014/04/23/dining/against-the-grain.html\">Artisanal baking\u003c/a> is on the rise, featuring slow, natural fermentations, heirloom grain and fresh milling. An \u003ca href=\"https://www.bakemag.com/articles/11314-the-local-grain-challenge\">important gating factor\u003c/a> is making the growing of higher-quality grain economically viable for farmers, who will, in turn, then make their products available to bakers and increasing numbers of local grain mills, which is a hoped-for trend as well.\u003c/p>\n\u003cfigure id=\"attachment_134984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB.jpg\" alt=\"McConnell, left, and bakers shape wheat bread before it does another rising. The dough is unusually supple compared to dough made from purchased flour.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134984\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">McConnell, left, and bakers shape wheat bread before it does another rising. The dough is unusually supple compared to dough made from purchased flour. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Communal bakery\u003c/h2>\n\u003cp>With a staff of 40 including 26 hands-on bakers and an operation that is up and running 22 hours a day, McConnell, who lives in San Francisco, is a busy proprietor made even busier by the arrival of his two young children. Nevertheless, he has near-future plans that will thrill his many fans who now make pilgrimages to his bakery and currently crowd around the doorway to buy products from a nearby rack in the middle of this bustling bakery. \"We're hoping to do a little take-away window at the end of the building,\" he reports.\u003c/p>\n\u003cp>\"I've always dreamed of the bakery being a communal spot. We've stepped into a wholesale operation so we're probably never going to have that slower pace but I'd love to be known in Mountain View and surrounding communities as the place you go for bread. Or an espresso and a pastry,\" says McConnell.\u003c/p>\n\u003cfigure id=\"attachment_134978\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/buttering-pastry-BAB.jpg\" alt=\"Picture-perfect croissants are buttered before baking. About 70% of bakery revenues currently come from pastries.\" width=\"1920\" height=\"1188\" class=\"size-full wp-image-134978\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-800x495.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-768x475.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-1020x631.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-1200x743.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Picture-perfect croissants are buttered before baking. About 70% of bakery revenues currently come from pastries. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the bread is a must, like the wonderful, sesame-coated whole-wheat bread, whose rich, wheaty flavor, fine crumb and smoky exterior are what bread should aspire to. The sturdy rye loaf has a pleasing texture despite the whole grain and a scrumptious, distinctly rye taste. \u003c/p>\n\u003cp>Even the flavorful, French-style \"white\" baguette contains 25% whole-grain kamut flour, elevating this delightful wand well above the flabby, small-taste norm. With a little butter melting into its fine crevices, it tastes like buttered popcorn.\u003c/p>\n\u003cp>Don’t forget about the pastries, which sometimes have a bit of whole grain snuck into them. Assisted by the manager of his operation, Sarah Cooper — whose baking background includes stints with the Thomas Keller empire and renowned Blue Hill at Stone Barns outside New York City — the bakery's non-bread side is heavenly. \u003c/p>\n\u003cfigure id=\"attachment_134988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/baked-goods-BAB.jpg\" alt=\"Breads, chocolate-stuffed cookies, croissants, ciabattas and more are among the delectable offerings at The Midwife and the Baker.\" width=\"1920\" height=\"1232\" class=\"size-full wp-image-134988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-768x493.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-1200x770.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Breads, chocolate-stuffed cookies, croissants, ciabattas and more are among the delectable offerings at The Midwife and the Baker. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Almond croissants here are twice baked, stuffed with a layer of frangipane and coated with tons of sliced almonds. The renowned double-chocolate croissants are buttery, flaky perfection with extra textural interest coming from the coating of toasted sunflower seeds. When it comes to chocolate, look no further than the seemingly molten-center chocolate rye or chocolate whole wheat cookies. \u003c/p>\n\u003cp>On the savory side, the bakery's most beloved ciabatta, which is amped up with some whole grain, has an irresistible duality from spicy jalapeños and creamy cheddar.\u003c/p>\n\u003cp>Whether his customers march to the bakery itself or patronize the dozens of locations offering his divine baked goods, they'll be consuming delectable products that call out for repeat trips. And one day, he hopes that baked goods made from freshly milled whole grain will be the norm and not a trend.\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>\u003cb>The Midwife and the Baker\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/846+Independence+Ave,+Mountain+View,+CA+94043/@37.416484,-122.0998269,17z/data=!3m1!4b1!4m5!3m4!1s0x808fba0f28dbfef7:0x32dd850752d8cfbf!8m2!3d37.416484!4d-122.0976382\">846 Independence Ave.\u003c/a>\u003cbr>\nMountain View\u003cbr>\nOpen Monday-Saturday, 6:30 a.m.-12:30 p.m.\u003cbr>\n\u003ca href=\"https://www.themidwifeandthebaker.com/where\">Retail locations\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134975/at-the-midwife-and-the-baker-fresh-milled-whole-grains-pop-up-in-every-bite","authors":["5578"],"categories":["bayareabites_1516","bayareabites_4084","bayareabites_1807","bayareabites_91"],"tags":["bayareabites_9710","bayareabites_10580","bayareabites_16477"],"featImg":"bayareabites_134986","label":"bayareabites"},"bayareabites_134889":{"type":"posts","id":"bayareabites_134889","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134889","score":null,"sort":[1570633991000]},"guestAuthors":[],"slug":"the-special-ingredient-in-this-gelato-buffalo-milk","title":"The Special Ingredient in This Gelato? Buffalo Milk","publishDate":1570633991,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_133544,bayareabites_96988' label='More Frozen Treats' target=_]\u003cbr>\nYulia and Kal Morsey could never have predicted their current life. She’s a trained psychologist from Russia. He’s a former banker and businessman. But here they are running their own water buffalo dairy farm, a restaurant in Palo Alto and now \u003ca href=\"http://morseyscreamery.com/\">Morsey’s Creamery\u003c/a>, the only ice cream shop south of San Francisco producing gelato with water buffalo milk (residents and visitors located north can find buffalo milk gelato at Pt. Reyes's \u003ca href=\"https://palacemarket.com/\">Palace Market\u003c/a>).\u003c/p>\n\u003cp>As a child, Kal Morsey recalls how common it was to consume water buffalo milk dairy products in Egypt. In fact, he says Egyptians have always seen it as a better quality milk overall. “The difference between water buffalo’s milk and cow’s milk is quite substantial in taste, flavor, and texture. In this country, there are so many big-name gourmet foods and you still can’t find any buffalo milk at the store.”\u003c/p>\n\u003cp>Yulia agrees, especially when it comes to ice cream. \"I tried buffalo’s milk ice cream when I visited Egypt while we were dating 35 years ago. I had never tasted anything like it. The memory of that stayed with me all these years.\"\u003c/p>\n\u003cfigure id=\"attachment_134897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134897\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/morseys-creamery-logo.jpg\" alt=\"Morsey’s Creamery, the only ice cream shop in the Bay Area producing gelato with water buffalo milk.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Morsey’s Creamery, the only ice cream shop in the Bay Area producing gelato with water buffalo milk. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After living in the States for several decades, he never gave up hope of finding the dairy foods of his youth. Seven years ago, he decided to visit the only buffalo farm he could find in California, Double 8 Dairy in Petaluma. To this day, Double 8 Dairy still supplies restaurants (and Palace Market) with buffalo milk gelato — owner Andrew Zlot opened a gelato kiosk in 2014 but the location eventually closed.\u003c/p>\n\u003cp>Back then, Kal was told that mainstream buffalo’s milk products just didn’t exist. That’s when he decided to take matters into his own hands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“The only buffalo breeder we knew of was in Texas. So I decided to buy six water buffaloes from them to start with. Stupid, I know,” he recalls. “I kept thinking, what do I do next? What am I gonna do with these water buffalo? I got so invested in the idea of it being the next big thing. Then all of a sudden, I realized I should open a restaurant so I could use our dairy products and spread the word.” Said restaurant, Morsey’s Farmhouse, finally opened in Los Altos in early 2018.\u003c/p>\n\u003cfigure id=\"attachment_134893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella.jpg\" alt=\"The Morsey’s fresh water buffalo milk mozzarella.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Morsey’s fresh water buffalo milk mozzarella. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, the Morseys have their own 50-acre ranch outside of Sacramento with 400 water buffalo. They also have their own dairy plant on site where they make their own buffalo's milk dairy products, all of which they use and sell in their restaurant.\u003c/p>\n\u003cp>Once the Morseys decided to potentially open a gelato shop, they began hiring culinary consultants from Italy and Southern California to help develop their recipes. But the journey was difficult because \"nobody knew how to work with buffalo milk and turn it into cream. It’s a completely different composition than cow’s milk. We failed so many times. This gelato recipe that we use now took us 3 years to make.”\u003c/p>\n\u003cp>They’re not skimping on their other ingredients either. Besides staying away from anything artificial, their neighbor's hive produces their shop’s honey, they roast their own Cecilian pistachios and they use premium Belgian chocolate. “But we think the gelato itself is the star,” he says.\u003c/p>\n\u003cfigure id=\"attachment_134894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134894\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/water-buffalo-gelato-flavors.jpg\" alt=\"\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Various flavors of water buffalo milk gelato at Morsey’s Creamery. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Convincing Americans that buffalo milk is the next big thing has also been a challenge. Kal Morsey believes, “When Americans hear ‘buffalo milk’ they think gaminess. But there is absolutely no gaminess. It’s actually sweeter and creamier than cow’s milk, but not heavy. It’s the way milk should taste. And it has three times the fat content of cow’s milk, but is two-thirds lower in cholesterol. It’s also higher in protein.”\u003c/p>\n\u003cp>“And there’s no aftertaste,” adds Yulia. ”In the end, it’s all about taste. I don’t need to convince anybody if they just try it. You should see the reaction from people after they’ve tried the gelato. I love to see their faces.”\u003c/p>\n\u003cfigure id=\"attachment_134895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134895\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/pistachio-gelato-flavor.jpg\" alt=\"Pistachio flavor water buffalo milk gelato from Morsey’s Creamery.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pistachio flavor water buffalo milk gelato from Morsey’s Creamery. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening Morsey’s Creamery just this past August, business has been strong for their tiny shop on University Avenue in Palo Alto. And they've seen a steady yet noticeable increase every week they've been open.\u003c/p>\n\u003cp>For all the money and hard work the Morseys have invested, Yulia believes it’s all been worth it. “It feels like a mission and I have to share this passion. I truly believe our time is not wasted with this. People deserve to eat better. It’s hard work but even if it doesn’t work out, at least we can say we tried.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kal adds, “In life, you don’t always choose your path. Sometimes your path chooses you.”\u003c/p>\n\n","blocks":[],"excerpt":"In Palo Alto, you'll find a rare treat: buffalo milk-made gelato. It's owned and operated by a couple with their own herd of water buffalo in Sacramento.","status":"publish","parent":0,"modified":1570651112,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":924},"headData":{"title":"The Special Ingredient in This Gelato? Buffalo Milk | KQED","description":"In Palo Alto, you'll find a rare treat: buffalo milk-made gelato. It's owned and operated by a couple with their own herd of water buffalo in Sacramento.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134889 https://ww2.kqed.org/bayareabites/?p=134889","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/10/09/the-special-ingredient-in-this-gelato-buffalo-milk/","disqusTitle":"The Special Ingredient in This Gelato? Buffalo Milk","path":"/bayareabites/134889/the-special-ingredient-in-this-gelato-buffalo-milk","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_133544,bayareabites_96988","label":"More Frozen Treats ","target":"_"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nYulia and Kal Morsey could never have predicted their current life. She’s a trained psychologist from Russia. He’s a former banker and businessman. But here they are running their own water buffalo dairy farm, a restaurant in Palo Alto and now \u003ca href=\"http://morseyscreamery.com/\">Morsey’s Creamery\u003c/a>, the only ice cream shop south of San Francisco producing gelato with water buffalo milk (residents and visitors located north can find buffalo milk gelato at Pt. Reyes's \u003ca href=\"https://palacemarket.com/\">Palace Market\u003c/a>).\u003c/p>\n\u003cp>As a child, Kal Morsey recalls how common it was to consume water buffalo milk dairy products in Egypt. In fact, he says Egyptians have always seen it as a better quality milk overall. “The difference between water buffalo’s milk and cow’s milk is quite substantial in taste, flavor, and texture. In this country, there are so many big-name gourmet foods and you still can’t find any buffalo milk at the store.”\u003c/p>\n\u003cp>Yulia agrees, especially when it comes to ice cream. \"I tried buffalo’s milk ice cream when I visited Egypt while we were dating 35 years ago. I had never tasted anything like it. The memory of that stayed with me all these years.\"\u003c/p>\n\u003cfigure id=\"attachment_134897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134897\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/morseys-creamery-logo.jpg\" alt=\"Morsey’s Creamery, the only ice cream shop in the Bay Area producing gelato with water buffalo milk.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Morsey’s Creamery, the only ice cream shop in the Bay Area producing gelato with water buffalo milk. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After living in the States for several decades, he never gave up hope of finding the dairy foods of his youth. Seven years ago, he decided to visit the only buffalo farm he could find in California, Double 8 Dairy in Petaluma. To this day, Double 8 Dairy still supplies restaurants (and Palace Market) with buffalo milk gelato — owner Andrew Zlot opened a gelato kiosk in 2014 but the location eventually closed.\u003c/p>\n\u003cp>Back then, Kal was told that mainstream buffalo’s milk products just didn’t exist. That’s when he decided to take matters into his own hands.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“The only buffalo breeder we knew of was in Texas. So I decided to buy six water buffaloes from them to start with. Stupid, I know,” he recalls. “I kept thinking, what do I do next? What am I gonna do with these water buffalo? I got so invested in the idea of it being the next big thing. Then all of a sudden, I realized I should open a restaurant so I could use our dairy products and spread the word.” Said restaurant, Morsey’s Farmhouse, finally opened in Los Altos in early 2018.\u003c/p>\n\u003cfigure id=\"attachment_134893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella.jpg\" alt=\"The Morsey’s fresh water buffalo milk mozzarella.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Morsey’s fresh water buffalo milk mozzarella. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, the Morseys have their own 50-acre ranch outside of Sacramento with 400 water buffalo. They also have their own dairy plant on site where they make their own buffalo's milk dairy products, all of which they use and sell in their restaurant.\u003c/p>\n\u003cp>Once the Morseys decided to potentially open a gelato shop, they began hiring culinary consultants from Italy and Southern California to help develop their recipes. But the journey was difficult because \"nobody knew how to work with buffalo milk and turn it into cream. It’s a completely different composition than cow’s milk. We failed so many times. This gelato recipe that we use now took us 3 years to make.”\u003c/p>\n\u003cp>They’re not skimping on their other ingredients either. Besides staying away from anything artificial, their neighbor's hive produces their shop’s honey, they roast their own Cecilian pistachios and they use premium Belgian chocolate. “But we think the gelato itself is the star,” he says.\u003c/p>\n\u003cfigure id=\"attachment_134894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134894\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/water-buffalo-gelato-flavors.jpg\" alt=\"\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Various flavors of water buffalo milk gelato at Morsey’s Creamery. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Convincing Americans that buffalo milk is the next big thing has also been a challenge. Kal Morsey believes, “When Americans hear ‘buffalo milk’ they think gaminess. But there is absolutely no gaminess. It’s actually sweeter and creamier than cow’s milk, but not heavy. It’s the way milk should taste. And it has three times the fat content of cow’s milk, but is two-thirds lower in cholesterol. It’s also higher in protein.”\u003c/p>\n\u003cp>“And there’s no aftertaste,” adds Yulia. ”In the end, it’s all about taste. I don’t need to convince anybody if they just try it. You should see the reaction from people after they’ve tried the gelato. I love to see their faces.”\u003c/p>\n\u003cfigure id=\"attachment_134895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134895\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/pistachio-gelato-flavor.jpg\" alt=\"Pistachio flavor water buffalo milk gelato from Morsey’s Creamery.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pistachio flavor water buffalo milk gelato from Morsey’s Creamery. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening Morsey’s Creamery just this past August, business has been strong for their tiny shop on University Avenue in Palo Alto. And they've seen a steady yet noticeable increase every week they've been open.\u003c/p>\n\u003cp>For all the money and hard work the Morseys have invested, Yulia believes it’s all been worth it. “It feels like a mission and I have to share this passion. I truly believe our time is not wasted with this. People deserve to eat better. It’s hard work but even if it doesn’t work out, at least we can say we tried.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kal adds, “In life, you don’t always choose your path. Sometimes your path chooses you.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134889/the-special-ingredient-in-this-gelato-buffalo-milk","authors":["5127"],"categories":["bayareabites_1653","bayareabites_8770","bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_2332","bayareabites_1807","bayareabites_91"],"tags":["bayareabites_16476","bayareabites_9710","bayareabites_1298","bayareabites_14767"],"featImg":"bayareabites_134892","label":"bayareabites"},"bayareabites_134965":{"type":"posts","id":"bayareabites_134965","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134965","score":null,"sort":[1570463705000]},"guestAuthors":[],"slug":"when-efforts-to-eat-clean-become-an-unhealthy-obsession","title":"When Efforts To Eat 'Clean' Become An Unhealthy Obsession","publishDate":1570463705,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp> [aside postID='bayareabites_134729,bayareabites_134201' label='More on Clean Eating']\u003c/p>\n\u003cp>Whether it's gluten-free, dairy-free, raw food, or all-organic, many people these days are committed to so-called \"clean eating\" — the idea that choosing only whole foods in their natural state and avoiding processed ones can improve health.\u003c/p>\n\u003cp>It's not necessarily a bad thing to eat this way, but sometimes these kinds of food preferences can begin to take over people's lives, making them fear social events where they won't be able to find the \"right\" foods. When a healthful eating pattern goes too far, it may turn into an eating disorder that scientists are just beginning to study.\u003c/p>\n\u003cp>Alex Everakes, 25, is a public relations account executive from Chicago. As a kid, he struggled with being overweight. In his teens and 20s, he tried to diet, and he gained and lost and regained about 100 pounds.\u003c/p>\n\u003cp>When he moved to Los Angeles after college, he took his diet to a new level. He started working out twice a day. At one point, he ate just 10 foods — \"Spinach, chicken, egg whites, red peppers — because green peppers make you bloated — spaghetti squash, asparagus, salmon, berries, unsweetened almond milk, almond butter,\" Everakes says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He went from 250 pounds at his heaviest, down to 140. He posted pictures of his six-pack abs and his\u003cstrong> \u003c/strong>\"clean\" diet online and was praised for it. He felt virtuous, but at the same time, he was starving, tired and lonely.\u003c/p>\n\u003cp>\"My life literally was modeled to put myself away from destruction of my fitness,\" Everakes says.\u003c/p>\n\u003cp>He became afraid to eat certain foods. He worked at home to avoid office parties where he'd have to eat in front of others. He didn't go out or make friends because he didn't want to have to explain his diet.\u003c/p>\n\u003cp>It turns out Everakes was struggling with something called orthorexia nervosa.\u003c/p>\n\u003cp>Orthorexia is a fairly recent phenomenon. Dr. \u003ca href=\"http://www.orthorexia.com\">Steven Bratman\u003c/a>, an alternative medicine practitioner in the 1990s, first coined the term in an \u003ca href=\"https://www.orthorexia.com/original-orthorexia-essay/\">essay\u003c/a> in the nonscientific \u003cem>Yoga Journal\u003c/em> in 1997. Many of his patients eschewed traditional medicine and believed that the key to good health was simply eating the \"right\" foods. Some of them would ask him what foods they should cut out.\u003c/p>\n\u003cfigure id=\"attachment_134968\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/orthorexia-clean-eating-1_enl-ef6455f001273b6490ef00992dc0c71071b3977c-e1570463420973.jpg\" alt=\"Whether it's gluten or dairy, many people avoid certain types of foods. Sometimes food avoidance can turn into fear, obsession and even veer into an eating disorder that scientists are just beginning to study.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-134968\">\u003cfigcaption class=\"wp-caption-text\">Whether it's gluten or dairy, many people avoid certain types of foods. Sometimes food avoidance can turn into fear, obsession and even veer into an eating disorder that scientists are just beginning to study. \u003ccite>(Meredith Rizzo/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"People would think they should cut out all dairy and they should cut out all lentils, all wheat ... And it dawned on me gradually that many of these patients, their primary problem was that they were ... far too strict with themselves,\" he says.\u003c/p>\n\u003cp>So Bratman made up the name orthorexia,\u003cem> \u003c/em>borrowing\u003cem> ortho\u003c/em> from the Greek word meaning \"right\" and \u003cem>-orexia\u003c/em> meaning \"appetite.\" He added \u003cem>nervosa\u003c/em> as a reference to \u003cem>anorexia nervosa\u003c/em>, the well-known eating disorder which causes people to starve themselves to be thin.\u003c/p>\n\u003cp>\"From then on, whenever a patient would ask me what food to cut out, I would say, 'We need to work on your orthorexia.' This would often make them laugh and let them loosen up, and sometimes it helped people move from extremism to moderation,\" he recalls.\u003c/p>\n\u003cp>Bratman had no idea that the concept of \"clean eating\"\u003cstrong> \u003c/strong>would explode over the next two decades.\u003c/p>\n\u003cp>Where dieters once gobbled down no-sugar gelatin or fat-free shakes, now they might seek out organic kale and wild salmon.\u003c/p>\n\u003cp>The rise of celebrity diet gurus and glamorous food photos on social media reinforce the idea that eating only certain foods and avoiding others is a virtue — practically a religion.\u003c/p>\n\u003cp>\u003ca href=\"https://sondrakronberg.com\">Sondra Kronberg\u003c/a>, founder and executive director of the Eating Disorder Treatment Collaborative outside New York City, has seen a lot of diet trends over the past 40 years.\u003c/p>\n\u003cp>\"So orthorexia is a reflection on a larger scale of the cultural perspective on 'eating cleanly,' eating ... healthfully, avoiding toxins — including foods that might have some 'super power,' \" she says.\u003c/p>\n\u003cp>Now, Kronberg and other nutritionists applaud efforts to eat healthfully.\u003cstrong> \u003c/strong>The problem comes, she says, when you are so focused on your diet that \"it begins to infringe on the quality of your life — your ability to be spontaneous and engage.\" That's when you should start to worry about an eating disorder, she says.\u003c/p>\n\u003cp>\"In the case of orthorexia, it centers around eating 'cleanly' and purely, where the other eating disorders center around size and weight and a drive for thinness,\" she says.\u003c/p>\n\u003cp>Sometimes these problems overlap, and some people who only eat \"clean\" foods miss critical nutrients from the foods they cut out or don't consume enough calories. \"It could become a health hazard and ultimately, it can be fatal,\" Kronberg says.\u003c/p>\n\u003cfigure id=\"attachment_134969\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/orthorexia-7_enl-be6a21f7656e19fa42295b2c277c1cfbc156e76e-e1570463492211.jpg\" alt=\"The rise of celebrity diet gurus posting food photos on social media has reinforced the idea that eating only certain foods is a virtue.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-134969\">\u003cfigcaption class=\"wp-caption-text\">The rise of celebrity diet gurus posting food photos on social media has reinforced the idea that eating only certain foods is a virtue. \u003ccite>(Meredith Rizzo/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While people with these symptoms are showing up in clinics like Kronberg's, scientists don't agree on what orthorexia is.\u003c/p>\n\u003cp>Dr. \u003ca href=\"https://www.psychologytoday.com/us/psychiatrists/se-specter-md-phd-beverly-hills-ca/119623\">S.E. Specter\u003c/a>, a psychiatrist and nutrition scientist based in Beverly Hills who specializes in eating disorders, notes that there are only 145 published scientific articles on orthorexia. \"For anorexia nervosa, there are 16,064 published studies and for eating disorders in general, there are 41,258. So [orthorexia] doesn't stack up in terms of the knowledge base so far,\" he says.\u003c/p>\n\u003cp>A 2018 \u003ca href=\"https://www.researchgate.net/publication/328844651_Definition_and_diagnostic_criteria_for_orthorexia_nervosa_a_narrative_review_of_the_literature\">review\u003c/a> of orthorexia studies published in the journal \u003cem>Eating and Weight Disorders\u003c/em> finds no common definition, standard diagnostic criteria, or reliable ways to measure orthorexia's psychological impact.\u003c/p>\n\u003cp>Orthorexia is not listed specifically in the DSM — the \u003cem>Diagnostic and Statistical Manual of Mental Disorders \u003c/em>— but that doesn't mean it's untreatable.\u003c/p>\n\u003cp>\"I just think orthorexia is maybe a little bit too hard to pin down, or it's looked at as a piece of the other related disorders — the eating disorders, obsessive compulsive disorder, and general anxiety disorder as well,\" Specter says.\u003c/p>\n\u003cp>To treat it, \"we have to look at the thought process and try to disentangle the beliefs that a person has. They become very entrenched,\" he says.\u003c/p>\n\u003cp>\"It's a very kind of gradual process for ... many in terms of trying to back out of a need to always check to see that, you know, locks are locked or that a food is not going to be harmful to them — cause their skin to break out or increase their risk of cancer,\" he says.\u003c/p>\n\u003cp>Alex Everakes has been in treatment for two years. While he's still significantly underweight, he says he's happier and learning to see his diet a little differently.\u003c/p>\n\u003cp>Everakes eats more freely on the weekends now and tries to add a new food every few days. He's made some friends who don't restrict their eating.\u003c/p>\n\u003cp>For Everakes, taking control of his orthorexia is \"knowing that your world isn't going to come crashing down if you have like, a piece of pizza.\"\u003c/p>\n\u003cp>He's managed this by taking baby steps. Instead of going right for a slice of standard pizza, he started with cauliflower crust pizza. He ordered frozen yogurt before going for full-fat ice cream.\u003c/p>\n\u003cp>Eating disorders can \u003ca href=\"https://www.npr.org/2019/02/28/698863824/how-eating-disorders-can-affect-anyone\">strike anyone\u003c/a>. Roughly 1 in 3 people struggling with eating disorders is male, according to the \u003ca href=\"https://www.nationaleatingdisorders.org/learn/general-information/research-on-males\">National Eating Disorders Association\u003c/a>. And these disorders affect athletes at a higher rate than the rest of the population.\u003c/p>\n\u003cp>If you think you have orthorexia or any eating disorder, it's important to seek professional help and friends who support you, Everakes says. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/10/07/766847274/when-efforts-to-eat-clean-become-an-unhealthy-obsession\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Whether it's gluten or dairy, many people avoid certain types of foods these days. Sometimes food avoidance can take over people's lives and veer into an eating disorder.","status":"publish","parent":0,"modified":1570463705,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":1303},"headData":{"title":"When Efforts To Eat 'Clean' Become An Unhealthy Obsession | KQED","description":"Whether it's gluten or dairy, many people avoid certain types of foods these days. Sometimes food avoidance can take over people's lives and veer into an eating disorder.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134965 https://ww2.kqed.org/bayareabites/?p=134965","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/10/07/when-efforts-to-eat-clean-become-an-unhealthy-obsession/","disqusTitle":"When Efforts To Eat 'Clean' Become An Unhealthy Obsession","nprByline":"April Fulton, NPR Food","nprImageAgency":"Meredith Rizzo/NPR","nprStoryId":"766847274","nprApiLink":"http://api.npr.org/query?id=766847274&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/10/07/766847274/when-efforts-to-eat-clean-become-an-unhealthy-obsession?ft=nprml&f=766847274","nprRetrievedStory":"1","nprPubDate":"Mon, 07 Oct 2019 11:20:00 -0400","nprStoryDate":"Mon, 07 Oct 2019 05:05:00 -0400","nprLastModifiedDate":"Mon, 07 Oct 2019 11:20:38 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2019/10/20191007_me_when_efforts_to_eat_clean_become_an_unhealthy_obsession.mp3?orgId=1&topicId=1134&aggIds=676529561&d=254&p=3&story=766847274&ft=nprml&f=766847274","nprAudioM3u":"http://api.npr.org/m3u/1767792794-002f1c.m3u?orgId=1&topicId=1134&aggIds=676529561&d=254&p=3&story=766847274&ft=nprml&f=766847274","path":"/bayareabites/134965/when-efforts-to-eat-clean-become-an-unhealthy-obsession","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2019/10/20191007_me_when_efforts_to_eat_clean_become_an_unhealthy_obsession.mp3?orgId=1&topicId=1134&aggIds=676529561&d=254&p=3&story=766847274&ft=nprml&f=766847274","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_134729,bayareabites_134201","label":"More on Clean Eating "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Whether it's gluten-free, dairy-free, raw food, or all-organic, many people these days are committed to so-called \"clean eating\" — the idea that choosing only whole foods in their natural state and avoiding processed ones can improve health.\u003c/p>\n\u003cp>It's not necessarily a bad thing to eat this way, but sometimes these kinds of food preferences can begin to take over people's lives, making them fear social events where they won't be able to find the \"right\" foods. When a healthful eating pattern goes too far, it may turn into an eating disorder that scientists are just beginning to study.\u003c/p>\n\u003cp>Alex Everakes, 25, is a public relations account executive from Chicago. As a kid, he struggled with being overweight. In his teens and 20s, he tried to diet, and he gained and lost and regained about 100 pounds.\u003c/p>\n\u003cp>When he moved to Los Angeles after college, he took his diet to a new level. He started working out twice a day. At one point, he ate just 10 foods — \"Spinach, chicken, egg whites, red peppers — because green peppers make you bloated — spaghetti squash, asparagus, salmon, berries, unsweetened almond milk, almond butter,\" Everakes says.\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>He went from 250 pounds at his heaviest, down to 140. He posted pictures of his six-pack abs and his\u003cstrong> \u003c/strong>\"clean\" diet online and was praised for it. He felt virtuous, but at the same time, he was starving, tired and lonely.\u003c/p>\n\u003cp>\"My life literally was modeled to put myself away from destruction of my fitness,\" Everakes says.\u003c/p>\n\u003cp>He became afraid to eat certain foods. He worked at home to avoid office parties where he'd have to eat in front of others. He didn't go out or make friends because he didn't want to have to explain his diet.\u003c/p>\n\u003cp>It turns out Everakes was struggling with something called orthorexia nervosa.\u003c/p>\n\u003cp>Orthorexia is a fairly recent phenomenon. Dr. \u003ca href=\"http://www.orthorexia.com\">Steven Bratman\u003c/a>, an alternative medicine practitioner in the 1990s, first coined the term in an \u003ca href=\"https://www.orthorexia.com/original-orthorexia-essay/\">essay\u003c/a> in the nonscientific \u003cem>Yoga Journal\u003c/em> in 1997. Many of his patients eschewed traditional medicine and believed that the key to good health was simply eating the \"right\" foods. Some of them would ask him what foods they should cut out.\u003c/p>\n\u003cfigure id=\"attachment_134968\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/orthorexia-clean-eating-1_enl-ef6455f001273b6490ef00992dc0c71071b3977c-e1570463420973.jpg\" alt=\"Whether it's gluten or dairy, many people avoid certain types of foods. Sometimes food avoidance can turn into fear, obsession and even veer into an eating disorder that scientists are just beginning to study.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-134968\">\u003cfigcaption class=\"wp-caption-text\">Whether it's gluten or dairy, many people avoid certain types of foods. Sometimes food avoidance can turn into fear, obsession and even veer into an eating disorder that scientists are just beginning to study. \u003ccite>(Meredith Rizzo/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"People would think they should cut out all dairy and they should cut out all lentils, all wheat ... And it dawned on me gradually that many of these patients, their primary problem was that they were ... far too strict with themselves,\" he says.\u003c/p>\n\u003cp>So Bratman made up the name orthorexia,\u003cem> \u003c/em>borrowing\u003cem> ortho\u003c/em> from the Greek word meaning \"right\" and \u003cem>-orexia\u003c/em> meaning \"appetite.\" He added \u003cem>nervosa\u003c/em> as a reference to \u003cem>anorexia nervosa\u003c/em>, the well-known eating disorder which causes people to starve themselves to be thin.\u003c/p>\n\u003cp>\"From then on, whenever a patient would ask me what food to cut out, I would say, 'We need to work on your orthorexia.' This would often make them laugh and let them loosen up, and sometimes it helped people move from extremism to moderation,\" he recalls.\u003c/p>\n\u003cp>Bratman had no idea that the concept of \"clean eating\"\u003cstrong> \u003c/strong>would explode over the next two decades.\u003c/p>\n\u003cp>Where dieters once gobbled down no-sugar gelatin or fat-free shakes, now they might seek out organic kale and wild salmon.\u003c/p>\n\u003cp>The rise of celebrity diet gurus and glamorous food photos on social media reinforce the idea that eating only certain foods and avoiding others is a virtue — practically a religion.\u003c/p>\n\u003cp>\u003ca href=\"https://sondrakronberg.com\">Sondra Kronberg\u003c/a>, founder and executive director of the Eating Disorder Treatment Collaborative outside New York City, has seen a lot of diet trends over the past 40 years.\u003c/p>\n\u003cp>\"So orthorexia is a reflection on a larger scale of the cultural perspective on 'eating cleanly,' eating ... healthfully, avoiding toxins — including foods that might have some 'super power,' \" she says.\u003c/p>\n\u003cp>Now, Kronberg and other nutritionists applaud efforts to eat healthfully.\u003cstrong> \u003c/strong>The problem comes, she says, when you are so focused on your diet that \"it begins to infringe on the quality of your life — your ability to be spontaneous and engage.\" That's when you should start to worry about an eating disorder, she says.\u003c/p>\n\u003cp>\"In the case of orthorexia, it centers around eating 'cleanly' and purely, where the other eating disorders center around size and weight and a drive for thinness,\" she says.\u003c/p>\n\u003cp>Sometimes these problems overlap, and some people who only eat \"clean\" foods miss critical nutrients from the foods they cut out or don't consume enough calories. \"It could become a health hazard and ultimately, it can be fatal,\" Kronberg says.\u003c/p>\n\u003cfigure id=\"attachment_134969\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/orthorexia-7_enl-be6a21f7656e19fa42295b2c277c1cfbc156e76e-e1570463492211.jpg\" alt=\"The rise of celebrity diet gurus posting food photos on social media has reinforced the idea that eating only certain foods is a virtue.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-134969\">\u003cfigcaption class=\"wp-caption-text\">The rise of celebrity diet gurus posting food photos on social media has reinforced the idea that eating only certain foods is a virtue. \u003ccite>(Meredith Rizzo/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While people with these symptoms are showing up in clinics like Kronberg's, scientists don't agree on what orthorexia is.\u003c/p>\n\u003cp>Dr. \u003ca href=\"https://www.psychologytoday.com/us/psychiatrists/se-specter-md-phd-beverly-hills-ca/119623\">S.E. Specter\u003c/a>, a psychiatrist and nutrition scientist based in Beverly Hills who specializes in eating disorders, notes that there are only 145 published scientific articles on orthorexia. \"For anorexia nervosa, there are 16,064 published studies and for eating disorders in general, there are 41,258. So [orthorexia] doesn't stack up in terms of the knowledge base so far,\" he says.\u003c/p>\n\u003cp>A 2018 \u003ca href=\"https://www.researchgate.net/publication/328844651_Definition_and_diagnostic_criteria_for_orthorexia_nervosa_a_narrative_review_of_the_literature\">review\u003c/a> of orthorexia studies published in the journal \u003cem>Eating and Weight Disorders\u003c/em> finds no common definition, standard diagnostic criteria, or reliable ways to measure orthorexia's psychological impact.\u003c/p>\n\u003cp>Orthorexia is not listed specifically in the DSM — the \u003cem>Diagnostic and Statistical Manual of Mental Disorders \u003c/em>— but that doesn't mean it's untreatable.\u003c/p>\n\u003cp>\"I just think orthorexia is maybe a little bit too hard to pin down, or it's looked at as a piece of the other related disorders — the eating disorders, obsessive compulsive disorder, and general anxiety disorder as well,\" Specter says.\u003c/p>\n\u003cp>To treat it, \"we have to look at the thought process and try to disentangle the beliefs that a person has. They become very entrenched,\" he says.\u003c/p>\n\u003cp>\"It's a very kind of gradual process for ... many in terms of trying to back out of a need to always check to see that, you know, locks are locked or that a food is not going to be harmful to them — cause their skin to break out or increase their risk of cancer,\" he says.\u003c/p>\n\u003cp>Alex Everakes has been in treatment for two years. While he's still significantly underweight, he says he's happier and learning to see his diet a little differently.\u003c/p>\n\u003cp>Everakes eats more freely on the weekends now and tries to add a new food every few days. He's made some friends who don't restrict their eating.\u003c/p>\n\u003cp>For Everakes, taking control of his orthorexia is \"knowing that your world isn't going to come crashing down if you have like, a piece of pizza.\"\u003c/p>\n\u003cp>He's managed this by taking baby steps. Instead of going right for a slice of standard pizza, he started with cauliflower crust pizza. He ordered frozen yogurt before going for full-fat ice cream.\u003c/p>\n\u003cp>Eating disorders can \u003ca href=\"https://www.npr.org/2019/02/28/698863824/how-eating-disorders-can-affect-anyone\">strike anyone\u003c/a>. Roughly 1 in 3 people struggling with eating disorders is male, according to the \u003ca href=\"https://www.nationaleatingdisorders.org/learn/general-information/research-on-males\">National Eating Disorders Association\u003c/a>. And these disorders affect athletes at a higher rate than the rest of the population.\u003c/p>\n\u003cp>If you think you have orthorexia or any eating disorder, it's important to seek professional help and friends who support you, Everakes says. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/10/07/766847274/when-efforts-to-eat-clean-become-an-unhealthy-obsession\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134965/when-efforts-to-eat-clean-become-an-unhealthy-obsession","authors":["byline_bayareabites_134965"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_12555","bayareabites_358"],"tags":["bayareabites_16475","bayareabites_1270","bayareabites_16272","bayareabites_65"],"featImg":"bayareabites_134966","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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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. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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