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How Best to Actually Support a Restaurant","publishDate":1605742630,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>This year, personal milestones like birthdays and family celebrations and holidays like Passover, Eid, Diwali and Day of the Dead have been transformed or outright canceled because of the pandemic.\u003c/p>\n\u003cp>And now, as 94% of California's population \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">moves back to the most restrictive COVID-19 guidelines\u003c/a> due to a rapid uptick in cases, and the CDC \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/11/19/936715870/dont-travel-for-thanksgiving-cdc-warns\">advises against holiday travel\u003c/a>, many people around the state are deciding to scrap previous plans to gather with family and stay home with their household for Thanksgiving instead.\u003c/p>\n\u003cp>If that's you, and you're looking at greatly reduced numbers at your holiday table this year, you may be contemplating doing away with a traditional home-cooked feast altogether and ordering Thanksgiving dinner to go from a local restaurant.\u003cspan style=\"font-weight: 400;\">[aside postID=\"news_11846759\"]\u003c/span>\u003c/p>\n\u003cp>As an alternative to ordering a pre-prepared meal from a grocery store like say, Whole Foods, giving your money to a local business is an appealing thought. But how can you place an order in a way that \u003cem>truly\u003c/em> supports restaurants and their staff, who have been so affected by the COVID-19 pandemic? We asked local restaurant staff for their tips.\u003c/p>\n\u003ch3>Plan Ahead as Much as You Can\u003c/h3>\n\u003cp>One thing about Thanksgiving eating that remains unchanged this year: last-minute planning won't cut it.\u003c/p>\n\u003cp>The same way you'd plan your shopping and preparation for a big family gathering, you'll need to plan any restaurant order you're considering — and many establishments will be closing their order window this week.\u003c/p>\n\u003cp>San Francisco's \u003ca href=\"https://www.balboacafesf.com/\">Balboa Cafe\u003c/a> is one such restaurant offering a ready-to-reheat \"\u003ca href=\"https://www.balboacafesf.com/preorder-dinners/thanksgiving-dinner-pre-order\">Thanksgiving Meal Kit\u003c/a>\", with an order deadline of Friday, November 20. They're also offering their \u003ca href=\"https://www.balboacafesf.com/preorder-dinners/beverages\">regular drinks kit\u003c/a> to-go, including the choice of margarita pitchers, bloody marys or wine. Planning ahead is important, says Balboa Cafe's general manager Jesse Caetano, not just to ensure you don't miss the order cut-off but also to make sure you're ordering exactly what you want — as modifications on these Thanksgiving dinners aren't possible the way they might normally be during regular dinner service.\u003c/p>\n\u003cp>Oakland restaurant \u003ca href=\"https://www.alamaroakland.com/\">alaMar\u003c/a> is offering \u003ca href=\"https://alamar-kitchen.square.site/?location=11eb28feb387e8fbb101ac1f6bbbcc9c#2\">two options for Thanksgiving to go\u003c/a>: a BBQ spin on Thanksgiving dinner with smoked turkey, and a seafood boil — as well as holiday pies and cocktail kits.\u003c/p>\n\u003cp>alaMar's Executive Chef and owner, Nelson German, advises ordering by Monday, November 23, and \"Tuesday at the latest.\" This gives the restaurant a chance to prepare your holiday order to the fullest.\u003c/p>\n\u003cfigure id=\"attachment_139569\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139569\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Restaurants like alaMar in Oakland are offering Thanksgiving dinners to go — including pie \u003ccite>(alaMar )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You should also plan how you'll \u003cem>get\u003c/em> your food from a restaurant, and which pick-up slots are going to be possible for you and your household over the holiday period. Balboa Cafe is offering pick-up on Wednesday, November 25 only, while alaMar offers slots on both Wednesday and Thanksgiving Day — so wherever you're ordering from, make sure that you're going to be able to get there on a given day. (You might also want to check ahead of time about COVID-19 safety precautions being taken at your chosen restaurant, including whether curbside pick-up is being offered.)\u003c/p>\n\u003cp>If you're hoping to order \"non-Thanksgiving\" food from a restaurant for Thanksgiving Day, consider that restaurants might not decide their plans for this until closer to the day itself. (Basically, don't plan on necessarily being \u003cem>able\u003c/em> to do this.)\u003c/p>\n\u003cp>And you're one of those who want to actually eat at a restaurant this Thanksgiving — which will only be available outdoors, due to the recent \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">widespread closure of indoor dining\u003c/a> — it goes without saying that planning ahead is even more crucial, with limited options for restaurants that are open on Thanksgiving Day. Balboa Cafe, for example, is offering a first-come-first-served lunch service on its patio on Thursday, November 26, followed by reservation-only \u003ca href=\"https://www.balboacafesf.com/thanksgiving-dinner-2020\">Thanksgiving Dinner\u003c/a>.\u003c/p>\n\u003ch3>Lead With Care and Compassion\u003c/h3>\n\u003cp>For restaurants that offer service during the holidays, Thanksgiving is a fraught, busy period in the best of years — but during a pandemic year, when so many businesses have been forced to close or barely hung on, all bets are off.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">[aside postID=\"science_1970886\"]\u003c/span>That means that extending your respectful understanding to restaurants and their staff at all stages of the Thanksgiving ordering process is the most compassionate, human way to go this holiday season. If you've picked a specific pick-up slot for your food, for example, do your utmost to stick to it. If you're met with any delays or corrections on the restaurant's side, remember what the staff might be up against, stay calm and cool, and work \u003cem>with\u003c/em> them to resolve any situations that need it.\u003c/p>\n\u003cp>Whether you're picking up or ordering for delivery, give a tip. If you're visiting a restaurant to pick up, you might consider doing so in cash when you arrive to grab your Thanksgiving order. Remember that many restaurant workers will be giving up their own holidays to make Thanksgiving service possible, and a tip — at least 20% — is a great way to show your appreciation at this time.\u003c/p>\n\u003cp>And remember: if you've got a query or concern about your order, you'll be making the lives of restaurant staff a great deal easier by getting in touch before Thanksgiving itself. \"Anything that they can do to be preemptive and to really just ask the question before the day of is super helpful,\" says Balboa Cafe's Jesse Caetano.\u003c/p>\n\u003cfigure id=\"attachment_139570\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139570\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ordering Thanksgiving dinner to go from a restaurant also means you can stray from a traditional spread -- and try a dish like alaMar's seafood boil \u003ccite>(alaMar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Consider Your Use of Third-Party Apps\u003c/h3>\n\u003cp>There's no way around this: third-party apps take a commission from restaurants.\u003c/p>\n\u003cp>So if you're intent on 100% of your money going to a restaurant you want to support, calling the establishment direct and placing your order over the phone, then picking up from them in person is the most reliable way to ensure that happens.\u003c/p>\n\u003cp>That said, for people who are unable to pick up their order in-person — perhaps because their medical history means they're at a greater risk of complications from COVID-19 — restaurants understand that delivery options via apps are more necessary. “These platforms have saved my business” says alaMar's Nelson German of apps like DoorDash, which his restaurant has used for months to enable more widespread takeout orders.\u003c/p>\n\u003ch3>Still Cooking at Home? Consider a Pre-Thanksgiving Order\u003c/h3>\n\u003cp>If you're set on whipping up your own Thanksgiving feast from scratch, but still want to support a local restaurant, why not consider ordering in from a nearby establishment for a \u003cem>pre\u003c/em>-Turkey Day dinner?\u003c/p>\n\u003cp>For example, alaMar's Thanksgiving options are available for pick-up cold for at-home reheating on Thursday, Nov. 26 itself, but are also being offered hot the day \u003cem>before\u003c/em>, on Wednesday, November 25, during the restaurant's 3 p.m.-close outdoor service hours. Your options for takeout pick-up will also be far more numerous on that Wednesday, when more restaurants are likely to be open.\u003c/p>\n\u003cp>Ultimately, restaurants want you to know they're hugely grateful for your support, affirms alaMar's Nelson German. His message to customers: \"Just keep supporting local.\" Restaurants are undoubtedly hurting in 2020, but despite all the restrictions and setbacks, \"we want everyone to be safe,\" he says.\u003c/p>\n\u003cp>\"Even thinking about the business, just having people be safe and healthy and no one else dying from this crazy thing,\" says German. \"It's the most important thing in the world.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Thanksgiving dinner to go? With changed plans due to COVID-19, you might be thinking of ordering from a local restaurant. Here's how to do it well.","status":"publish","parent":0,"modified":1621555294,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1298},"headData":{"title":"Ordering Thanksgiving Dinner To Go? How Best to Actually Support a Restaurant | KQED","description":"Thanksgiving dinner to go? With changed plans due to COVID-19, you might be thinking of ordering from a local restaurant. Here's how to do it well.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139566 https://ww2.kqed.org/bayareabites/?p=139566","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/11/18/ordering-thanksgiving-dinner-to-go-how-best-to-actually-support-a-restaurant/","disqusTitle":"Ordering Thanksgiving Dinner To Go? How Best to Actually Support a Restaurant","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139566/ordering-thanksgiving-dinner-to-go-how-best-to-actually-support-a-restaurant","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This year, personal milestones like birthdays and family celebrations and holidays like Passover, Eid, Diwali and Day of the Dead have been transformed or outright canceled because of the pandemic.\u003c/p>\n\u003cp>And now, as 94% of California's population \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">moves back to the most restrictive COVID-19 guidelines\u003c/a> due to a rapid uptick in cases, and the CDC \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/11/19/936715870/dont-travel-for-thanksgiving-cdc-warns\">advises against holiday travel\u003c/a>, many people around the state are deciding to scrap previous plans to gather with family and stay home with their household for Thanksgiving instead.\u003c/p>\n\u003cp>If that's you, and you're looking at greatly reduced numbers at your holiday table this year, you may be contemplating doing away with a traditional home-cooked feast altogether and ordering Thanksgiving dinner to go from a local restaurant.\u003cspan style=\"font-weight: 400;\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11846759","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>As an alternative to ordering a pre-prepared meal from a grocery store like say, Whole Foods, giving your money to a local business is an appealing thought. But how can you place an order in a way that \u003cem>truly\u003c/em> supports restaurants and their staff, who have been so affected by the COVID-19 pandemic? We asked local restaurant staff for their tips.\u003c/p>\n\u003ch3>Plan Ahead as Much as You Can\u003c/h3>\n\u003cp>One thing about Thanksgiving eating that remains unchanged this year: last-minute planning won't cut it.\u003c/p>\n\u003cp>The same way you'd plan your shopping and preparation for a big family gathering, you'll need to plan any restaurant order you're considering — and many establishments will be closing their order window this week.\u003c/p>\n\u003cp>San Francisco's \u003ca href=\"https://www.balboacafesf.com/\">Balboa Cafe\u003c/a> is one such restaurant offering a ready-to-reheat \"\u003ca href=\"https://www.balboacafesf.com/preorder-dinners/thanksgiving-dinner-pre-order\">Thanksgiving Meal Kit\u003c/a>\", with an order deadline of Friday, November 20. They're also offering their \u003ca href=\"https://www.balboacafesf.com/preorder-dinners/beverages\">regular drinks kit\u003c/a> to-go, including the choice of margarita pitchers, bloody marys or wine. Planning ahead is important, says Balboa Cafe's general manager Jesse Caetano, not just to ensure you don't miss the order cut-off but also to make sure you're ordering exactly what you want — as modifications on these Thanksgiving dinners aren't possible the way they might normally be during regular dinner service.\u003c/p>\n\u003cp>Oakland restaurant \u003ca href=\"https://www.alamaroakland.com/\">alaMar\u003c/a> is offering \u003ca href=\"https://alamar-kitchen.square.site/?location=11eb28feb387e8fbb101ac1f6bbbcc9c#2\">two options for Thanksgiving to go\u003c/a>: a BBQ spin on Thanksgiving dinner with smoked turkey, and a seafood boil — as well as holiday pies and cocktail kits.\u003c/p>\n\u003cp>alaMar's Executive Chef and owner, Nelson German, advises ordering by Monday, November 23, and \"Tuesday at the latest.\" This gives the restaurant a chance to prepare your holiday order to the fullest.\u003c/p>\n\u003cfigure id=\"attachment_139569\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139569\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Restaurants like alaMar in Oakland are offering Thanksgiving dinners to go — including pie \u003ccite>(alaMar )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You should also plan how you'll \u003cem>get\u003c/em> your food from a restaurant, and which pick-up slots are going to be possible for you and your household over the holiday period. Balboa Cafe is offering pick-up on Wednesday, November 25 only, while alaMar offers slots on both Wednesday and Thanksgiving Day — so wherever you're ordering from, make sure that you're going to be able to get there on a given day. (You might also want to check ahead of time about COVID-19 safety precautions being taken at your chosen restaurant, including whether curbside pick-up is being offered.)\u003c/p>\n\u003cp>If you're hoping to order \"non-Thanksgiving\" food from a restaurant for Thanksgiving Day, consider that restaurants might not decide their plans for this until closer to the day itself. (Basically, don't plan on necessarily being \u003cem>able\u003c/em> to do this.)\u003c/p>\n\u003cp>And you're one of those who want to actually eat at a restaurant this Thanksgiving — which will only be available outdoors, due to the recent \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">widespread closure of indoor dining\u003c/a> — it goes without saying that planning ahead is even more crucial, with limited options for restaurants that are open on Thanksgiving Day. Balboa Cafe, for example, is offering a first-come-first-served lunch service on its patio on Thursday, November 26, followed by reservation-only \u003ca href=\"https://www.balboacafesf.com/thanksgiving-dinner-2020\">Thanksgiving Dinner\u003c/a>.\u003c/p>\n\u003ch3>Lead With Care and Compassion\u003c/h3>\n\u003cp>For restaurants that offer service during the holidays, Thanksgiving is a fraught, busy period in the best of years — but during a pandemic year, when so many businesses have been forced to close or barely hung on, all bets are off.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"science_1970886","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>That means that extending your respectful understanding to restaurants and their staff at all stages of the Thanksgiving ordering process is the most compassionate, human way to go this holiday season. If you've picked a specific pick-up slot for your food, for example, do your utmost to stick to it. If you're met with any delays or corrections on the restaurant's side, remember what the staff might be up against, stay calm and cool, and work \u003cem>with\u003c/em> them to resolve any situations that need it.\u003c/p>\n\u003cp>Whether you're picking up or ordering for delivery, give a tip. If you're visiting a restaurant to pick up, you might consider doing so in cash when you arrive to grab your Thanksgiving order. Remember that many restaurant workers will be giving up their own holidays to make Thanksgiving service possible, and a tip — at least 20% — is a great way to show your appreciation at this time.\u003c/p>\n\u003cp>And remember: if you've got a query or concern about your order, you'll be making the lives of restaurant staff a great deal easier by getting in touch before Thanksgiving itself. \"Anything that they can do to be preemptive and to really just ask the question before the day of is super helpful,\" says Balboa Cafe's Jesse Caetano.\u003c/p>\n\u003cfigure id=\"attachment_139570\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139570\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ordering Thanksgiving dinner to go from a restaurant also means you can stray from a traditional spread -- and try a dish like alaMar's seafood boil \u003ccite>(alaMar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Consider Your Use of Third-Party Apps\u003c/h3>\n\u003cp>There's no way around this: third-party apps take a commission from restaurants.\u003c/p>\n\u003cp>So if you're intent on 100% of your money going to a restaurant you want to support, calling the establishment direct and placing your order over the phone, then picking up from them in person is the most reliable way to ensure that happens.\u003c/p>\n\u003cp>That said, for people who are unable to pick up their order in-person — perhaps because their medical history means they're at a greater risk of complications from COVID-19 — restaurants understand that delivery options via apps are more necessary. “These platforms have saved my business” says alaMar's Nelson German of apps like DoorDash, which his restaurant has used for months to enable more widespread takeout orders.\u003c/p>\n\u003ch3>Still Cooking at Home? Consider a Pre-Thanksgiving Order\u003c/h3>\n\u003cp>If you're set on whipping up your own Thanksgiving feast from scratch, but still want to support a local restaurant, why not consider ordering in from a nearby establishment for a \u003cem>pre\u003c/em>-Turkey Day dinner?\u003c/p>\n\u003cp>For example, alaMar's Thanksgiving options are available for pick-up cold for at-home reheating on Thursday, Nov. 26 itself, but are also being offered hot the day \u003cem>before\u003c/em>, on Wednesday, November 25, during the restaurant's 3 p.m.-close outdoor service hours. Your options for takeout pick-up will also be far more numerous on that Wednesday, when more restaurants are likely to be open.\u003c/p>\n\u003cp>Ultimately, restaurants want you to know they're hugely grateful for your support, affirms alaMar's Nelson German. His message to customers: \"Just keep supporting local.\" Restaurants are undoubtedly hurting in 2020, but despite all the restrictions and setbacks, \"we want everyone to be safe,\" he says.\u003c/p>\n\u003cp>\"Even thinking about the business, just having people be safe and healthy and no one else dying from this crazy thing,\" says German. \"It's the most important thing in the world.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139566/ordering-thanksgiving-dinner-to-go-how-best-to-actually-support-a-restaurant","authors":["3243"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_1763","bayareabites_16882","bayareabites_10916","bayareabites_1807"],"tags":["bayareabites_16865","bayareabites_14453","bayareabites_16565","bayareabites_16636","bayareabites_16557","bayareabites_16601","bayareabites_744","bayareabites_1526","bayareabites_17038","bayareabites_289","bayareabites_16749","bayareabites_14745","bayareabites_530","bayareabites_17037"],"featImg":"bayareabites_139568","label":"bayareabites"},"bayareabites_138974":{"type":"posts","id":"bayareabites_138974","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138974","score":null,"sort":[1600805595000]},"guestAuthors":[],"slug":"wildfires-make-dangerous-air-for-farmworkers-its-like-you-cant-breathe","title":"Wildfires Make Dangerous Air For Farmworkers: 'It's Like You Can't Breathe'","publishDate":1600805595,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Farmworkers in California are facing two crises at once: \u003ca href=\"https://www.npr.org/sections/health-shots/2020/08/08/900220260/without-federal-protections-farm-workers-risk-coronavirus-infection-to-harvest-c\">the coronavirus\u003c/a> and exposure to dangerous air from wildfires.\u003c/p>\n\u003cp>Massive fires \u003ca href=\"https://www.fire.ca.gov/incidents/\">border large swaths\u003c/a> of California's agriculture region, the Central Valley. Monitoring stations report unhealthy air across the \u003ca href=\"https://gispub.epa.gov/airnow/\">interior of the state\u003c/a>.\u003c/p>\n\u003cp>\"To be out in the fields, it's like you can't breathe,\" says Hernan Hernandez, executive director of the California Farmworker Foundation.\u003c/p>\n\u003cp>California requires employers to provide outdoor workers with respiratory protection such as N95 masks if the air quality reaches a certain threshold. In a statewide survey last month, \u003ca href=\"https://www.npr.org/2020/09/07/909314223/farm-workers-face-double-threat-wildfire-smoke-and-covid-19\">a labor union found\u003c/a> farmworkers mostly weren't getting them. But wearing a mask when it's 110 degrees isn't easy either.\u003c/p>\n\u003cp>About \u003ca href=\"https://www.nytimes.com/2020/04/02/us/coronavirus-undocumented-immigrant-farmworkers-agriculture.html#:~:text=About%20half%20of%20all%20crop,is%20closer%20to%2075%20percent.\">half, or more\u003c/a>, of farmworkers in the U.S. are in the country illegally. They don't have access to many government benefits, can't afford to miss work and may be hesitant to complain.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are excerpts of Sacha Pfeiffer's interview with Hernandez on \u003cem>All Things Considered\u003c/em> about the threats facing farmworkers.\u003c/p>\n\u003cp>\u003cstrong>I understand that you're hearing that employers are not always supplying masks.\u003c/strong>\u003c/p>\n\u003cp>Yes. There's not enough PPE to sustain the current agriculture workforce in California. So what we're seeing on the ground is that everybody's just trying to get a hold of whatever they can. At a state level, in which PPE distributions have occurred in the past couple of weeks, we're nowhere near meeting the demands to ensure the safety of farmworkers and their families.\u003c/p>\n\u003cp>\u003cstrong>What are you hearing from farmworkers about the kinds of dilemmas and choices they're facing, especially in terms of what if they miss work and how do they try to protect their health? \u003c/strong>\u003c/p>\n\u003cp>When you look at farmworkers and you ask them, \"How can the state help you during these difficult times?\" the No. 1 thing they will tell you is rent relief. The Central Valley, the coastal areas, everywhere in California, there's a housing crisis. And you're seeing it through farmworkers living in households that have two to three families because they can't afford the rent.\u003c/p>\n\u003cp>\u003cstrong>California did supply some pandemic aid to undocumented immigrants — about $125 million in May. Has that money gotten to farmworkers and helped them during this time?\u003c/strong>\u003c/p>\n\u003cp>Yes, it was a very minute force that actually received the California aid, because just in the Central Valley alone we have over 500,000 farmworkers. The aid for the Central Valley was capped at 10,000 undocumented workers, so this didn't encompass just farmworkers, it encompassed any type of undocumented worker that works in retail, that works in restaurants, that works in construction, so a very minute force actually had an opportunity to receive those $500.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Jonaki Mehta and Sarah Handel produced and edited the audio interview.\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=Wildfires+Make+Dangerous+Air+For+Farmworkers%3A+%27It%27s+Like+You+Can%27t+Breathe%27&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"As fires ravage California, farmworkers are dealing with dangerous air in incredible heat. Hernan Hernandez of the California Farmworker Foundation says there's \"nowhere near\" enough protective gear.","status":"publish","parent":0,"modified":1621632531,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":482},"headData":{"title":"Wildfires Make Dangerous Air For Farmworkers: 'It's Like You Can't Breathe' | KQED","description":"As fires ravage California, farmworkers are dealing with dangerous air in incredible heat. Hernan Hernandez of the California Farmworker Foundation says there's "nowhere near" enough protective gear.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138974 https://ww2.kqed.org/bayareabites/?p=138974","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/09/22/wildfires-make-dangerous-air-for-farmworkers-its-like-you-cant-breathe/","disqusTitle":"Wildfires Make Dangerous Air For Farmworkers: 'It's Like You Can't Breathe'","nprImageCredit":"Brent Stirton","nprByline":"James Doubek","nprImageAgency":"Getty Images","nprStoryId":"912752013","nprApiLink":"http://api.npr.org/query?id=912752013&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2020/09/14/912752013/wildfires-make-dangerous-air-for-farmworkers-it-s-like-you-can-t-breathe?ft=nprml&f=912752013","nprRetrievedStory":"1","nprPubDate":"Tue, 15 Sep 2020 10:38:00 -0400","nprStoryDate":"Mon, 14 Sep 2020 18:34:50 -0400","nprLastModifiedDate":"Tue, 15 Sep 2020 10:38:55 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2020/09/20200914_atc_farmworkers_and_fires.mp3?orgId=1&topicId=1003&d=239&p=2&story=912752013&ft=nprml&f=912752013","nprAudioM3u":"http://api.npr.org/m3u/1912791491-549e63.m3u?orgId=1&topicId=1003&d=239&p=2&story=912752013&ft=nprml&f=912752013","path":"/bayareabites/138974/wildfires-make-dangerous-air-for-farmworkers-its-like-you-cant-breathe","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2020/09/20200914_atc_farmworkers_and_fires.mp3?orgId=1&topicId=1003&d=239&p=2&story=912752013&ft=nprml&f=912752013","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Farmworkers in California are facing two crises at once: \u003ca href=\"https://www.npr.org/sections/health-shots/2020/08/08/900220260/without-federal-protections-farm-workers-risk-coronavirus-infection-to-harvest-c\">the coronavirus\u003c/a> and exposure to dangerous air from wildfires.\u003c/p>\n\u003cp>Massive fires \u003ca href=\"https://www.fire.ca.gov/incidents/\">border large swaths\u003c/a> of California's agriculture region, the Central Valley. Monitoring stations report unhealthy air across the \u003ca href=\"https://gispub.epa.gov/airnow/\">interior of the state\u003c/a>.\u003c/p>\n\u003cp>\"To be out in the fields, it's like you can't breathe,\" says Hernan Hernandez, executive director of the California Farmworker Foundation.\u003c/p>\n\u003cp>California requires employers to provide outdoor workers with respiratory protection such as N95 masks if the air quality reaches a certain threshold. In a statewide survey last month, \u003ca href=\"https://www.npr.org/2020/09/07/909314223/farm-workers-face-double-threat-wildfire-smoke-and-covid-19\">a labor union found\u003c/a> farmworkers mostly weren't getting them. But wearing a mask when it's 110 degrees isn't easy either.\u003c/p>\n\u003cp>About \u003ca href=\"https://www.nytimes.com/2020/04/02/us/coronavirus-undocumented-immigrant-farmworkers-agriculture.html#:~:text=About%20half%20of%20all%20crop,is%20closer%20to%2075%20percent.\">half, or more\u003c/a>, of farmworkers in the U.S. are in the country illegally. They don't have access to many government benefits, can't afford to miss work and may be hesitant to complain.\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>Here are excerpts of Sacha Pfeiffer's interview with Hernandez on \u003cem>All Things Considered\u003c/em> about the threats facing farmworkers.\u003c/p>\n\u003cp>\u003cstrong>I understand that you're hearing that employers are not always supplying masks.\u003c/strong>\u003c/p>\n\u003cp>Yes. There's not enough PPE to sustain the current agriculture workforce in California. So what we're seeing on the ground is that everybody's just trying to get a hold of whatever they can. At a state level, in which PPE distributions have occurred in the past couple of weeks, we're nowhere near meeting the demands to ensure the safety of farmworkers and their families.\u003c/p>\n\u003cp>\u003cstrong>What are you hearing from farmworkers about the kinds of dilemmas and choices they're facing, especially in terms of what if they miss work and how do they try to protect their health? \u003c/strong>\u003c/p>\n\u003cp>When you look at farmworkers and you ask them, \"How can the state help you during these difficult times?\" the No. 1 thing they will tell you is rent relief. The Central Valley, the coastal areas, everywhere in California, there's a housing crisis. And you're seeing it through farmworkers living in households that have two to three families because they can't afford the rent.\u003c/p>\n\u003cp>\u003cstrong>California did supply some pandemic aid to undocumented immigrants — about $125 million in May. Has that money gotten to farmworkers and helped them during this time?\u003c/strong>\u003c/p>\n\u003cp>Yes, it was a very minute force that actually received the California aid, because just in the Central Valley alone we have over 500,000 farmworkers. The aid for the Central Valley was capped at 10,000 undocumented workers, so this didn't encompass just farmworkers, it encompassed any type of undocumented worker that works in retail, that works in restaurants, that works in construction, so a very minute force actually had an opportunity to receive those $500.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Jonaki Mehta and Sarah Handel produced and edited the audio interview.\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=Wildfires+Make+Dangerous+Air+For+Farmworkers%3A+%27It%27s+Like+You+Can%27t+Breathe%27&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138974/wildfires-make-dangerous-air-for-farmworkers-its-like-you-cant-breathe","authors":["byline_bayareabites_138974"],"categories":["bayareabites_16558","bayareabites_17082","bayareabites_10028","bayareabites_10916"],"tags":["bayareabites_134","bayareabites_3644","bayareabites_16601","bayareabites_744","bayareabites_14775"],"featImg":"bayareabites_138975","label":"bayareabites"},"bayareabites_137414":{"type":"posts","id":"bayareabites_137414","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137414","score":null,"sort":[1591207228000]},"guestAuthors":[],"slug":"between-life-and-death-mcdonalds-worker-says-pandemic-puts-safety-in-focus","title":"'Between Life And Death': McDonald's Worker Says Pandemic Puts Safety In Focus","publishDate":1591207228,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Bartolomé Perez has made countless vats of fries and flipped more burgers than he cares to remember in his 30 years of working at a McDonald's in Los Angeles.\u003c/p>\n\u003cp>In that time, he's joined several strikes to demand higher wages and better benefits for workers. But the stakes felt very different during the coronavirus pandemic.\u003c/p>\n\u003cp>\"We are between life and death,\" Perez says, speaking in Spanish. \"You know that every time you go out, it could be your last ... it could be the most expensive hamburger you make in your life.\"\u003c/p>\n\u003cp>Perez helped stage a walkout at his restaurant in April after a coworker tested positive for COVID-19. It was part of a big wave of protests by low-wage workers in retail, food and delivery.\u003c/p>\n\u003cp>Protesting workers were demanding more access to protections against the virus, like masks and disinfectant. That's in addition to other demands they raised long before the pandemic, like higher pay, more predictable schedules, better health care and other benefits.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>McDonald's \u003ca href=\"https://news.mcdonalds.com/news-releases/news-release-details/mcdonalds-announces-additional-precautionary-measures-restaurant\">has said\u003c/a> the health and safety of its workers was of \"utmost importance\" and told NPR that Perez's location had been closed for a \"thorough deep cleaning\" and had \"ample supply of gloves, masks and soap.\" It said the protests \"do not represent the feedback we are hearing from the majority of employees across the country.\"\u003c/p>\n\u003cp>Perez says, \"We have always been essential. It's just that the company strategizes a narrative about us workers, saying that all we do is flip burgers, that we are replaceable.\"\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Editor's note:\u003c/strong>\u003c/em>\u003cem> McDonald's is among NPR's financial supporters.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/series/842991031/faces-of-the-coronavirus-recession\">\u003cem>\u003cstrong>Read more stories in Faces Of The Coronavirus Recession.\u003c/strong>\u003c/em>\u003c/a>\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=%27Between+Life+And+Death%27%3A+McDonald%27s+Worker+Says+Pandemic+Puts+Safety+In+Focus&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"In his 30 years working at McDonald's, Bartolomé Perez joined several strikes to demand higher wages and better benefits. But the stakes have felt very different during the coronavirus pandemic.","status":"publish","parent":0,"modified":1621634140,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":293},"headData":{"title":"'Between Life And Death': McDonald's Worker Says Pandemic Puts Safety In Focus | KQED","description":"In his 30 years working at McDonald's, Bartolomé Perez joined several strikes to demand higher wages and better benefits. But the stakes have felt very different during the coronavirus pandemic.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137414 https://ww2.kqed.org/bayareabites/?p=137414","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/06/03/between-life-and-death-mcdonalds-worker-says-pandemic-puts-safety-in-focus/","disqusTitle":"'Between Life And Death': McDonald's Worker Says Pandemic Puts Safety In Focus","nprByline":"Alina Selyukh | NPR","nprImageAgency":"Courtesy of the Fight for $15 and a Union","nprStoryId":"853988582","nprApiLink":"http://api.npr.org/query?id=853988582&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2020/05/21/853988582/between-life-and-death-mcdonald-s-worker-says-pandemic-puts-safety-in-focus?ft=nprml&f=853988582","nprRetrievedStory":"1","nprPubDate":"Thu, 21 May 2020 11:17:00 -0400","nprStoryDate":"Thu, 21 May 2020 09:46:33 -0400","nprLastModifiedDate":"Thu, 21 May 2020 11:17:27 -0400","path":"/bayareabites/137414/between-life-and-death-mcdonalds-worker-says-pandemic-puts-safety-in-focus","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Bartolomé Perez has made countless vats of fries and flipped more burgers than he cares to remember in his 30 years of working at a McDonald's in Los Angeles.\u003c/p>\n\u003cp>In that time, he's joined several strikes to demand higher wages and better benefits for workers. But the stakes felt very different during the coronavirus pandemic.\u003c/p>\n\u003cp>\"We are between life and death,\" Perez says, speaking in Spanish. \"You know that every time you go out, it could be your last ... it could be the most expensive hamburger you make in your life.\"\u003c/p>\n\u003cp>Perez helped stage a walkout at his restaurant in April after a coworker tested positive for COVID-19. It was part of a big wave of protests by low-wage workers in retail, food and delivery.\u003c/p>\n\u003cp>Protesting workers were demanding more access to protections against the virus, like masks and disinfectant. That's in addition to other demands they raised long before the pandemic, like higher pay, more predictable schedules, better health care and other benefits.\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>McDonald's \u003ca href=\"https://news.mcdonalds.com/news-releases/news-release-details/mcdonalds-announces-additional-precautionary-measures-restaurant\">has said\u003c/a> the health and safety of its workers was of \"utmost importance\" and told NPR that Perez's location had been closed for a \"thorough deep cleaning\" and had \"ample supply of gloves, masks and soap.\" It said the protests \"do not represent the feedback we are hearing from the majority of employees across the country.\"\u003c/p>\n\u003cp>Perez says, \"We have always been essential. It's just that the company strategizes a narrative about us workers, saying that all we do is flip burgers, that we are replaceable.\"\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Editor's note:\u003c/strong>\u003c/em>\u003cem> McDonald's is among NPR's financial supporters.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/series/842991031/faces-of-the-coronavirus-recession\">\u003cem>\u003cstrong>Read more stories in Faces Of The Coronavirus Recession.\u003c/strong>\u003c/em>\u003c/a>\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=%27Between+Life+And+Death%27%3A+McDonald%27s+Worker+Says+Pandemic+Puts+Safety+In+Focus&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137414/between-life-and-death-mcdonalds-worker-says-pandemic-puts-safety-in-focus","authors":["byline_bayareabites_137414"],"categories":["bayareabites_17082","bayareabites_10916"],"tags":["bayareabites_16549","bayareabites_16625","bayareabites_16613","bayareabites_9101"],"featImg":"bayareabites_137415","label":"bayareabites"},"bayareabites_137406":{"type":"posts","id":"bayareabites_137406","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137406","score":null,"sort":[1591202734000]},"guestAuthors":[],"slug":"restaurant-owner-whose-business-burned-calls-for-justice-for-george-floyd","title":"Restaurant Owner Whose Business Burned Calls For Justice For George Floyd","publishDate":1591202734,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>On the south side of Minneapolis over the weekend, Safia Munye and her family walk up to the door of what was Mama Safia's Kitchen.\u003c/p>\n\u003cp>A volunteer from the neighborhood walks out onto Lake Street.\u003c/p>\n\u003cp>\"Is this your business?\" she asks.\u003c/p>\n\u003cp>Safia and her daughter Saida Hassan nod silently.\u003c/p>\n\u003cp>\"I'm sorry,\" the woman says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's the first time they've seen it since fiery protests erupted among cries for racial justice and as state troopers in riot gear blocked the road to this street.\u003c/p>\n\u003cp>The walls are charred black, the kitchen reduced to rubble. Glass and water are swimming in puddles as community members around them work to sweep away the destruction.\u003c/p>\n\u003cp>Safia looks around stunned. Hers is one of hundreds of businesses damaged or destroyed in protests on Thursday and Friday night.\u003c/p>\n\u003cp>\"\u003cem>Alhamdulillah\u003c/em>,\" she repeats quietly. Praise God. \"Everyone is safe.\"\u003c/p>\n\u003cp>\"My heart is broken. My mind is broken,\" she says. \"I know I can't come back from this. But this can be replaced. George's life cannot. George's life was more important. That man that got killed in the most inhumane way. I hope he gets justice.\"\u003c/p>\n\u003cp>George Floyd is the African American man who died after a white police officer pinned his neck to the ground with his knee for several minutes last Monday. Protests started in Minneapolis early last week and quickly spread across the country. Floyd's pleading words to the officer, \"I can't breathe,\" are now a \u003ca href=\"https://www.npr.org/2020/05/29/865261916/a-decade-of-watching-black-people-die\">rallying cry\u003c/a> for people protesting the many black people who have died in police custody.\u003c/p>\n\u003cp>Safia, a Somali immigrant, opened the restaurant in December 2018 with her retirement savings. In the midst of the coronavirus pandemic, she closed the restaurant and had to choose between paying for insurance and paying staff. So Safia chose her staff. That means there are no funds to rebuild. A \u003ca href=\"https://www.gofundme.com/f/save-mama-safias-kitchen\">GoFundMe page\u003c/a> has been set up to help the family.\u003c/p>\n\u003cp>This weekend, she had planned to reopen as the city started easing stay-at-home orders. She spent over $4,000 on groceries and cleanup. Now that plan is gone.\u003c/p>\n\u003cp>\"It's not just me,\" she says. \"It's all of Lake Street, all of Minneapolis.\"\u003c/p>\n\u003cp>Her daughter Saida nods. \"This is a city in pain,\" Saida says.\u003c/p>\n\u003cp>Across the street a row of restaurants — all locally owned, black- and immigrant-owned — are all gone. But the library is OK.\u003c/p>\n\u003cp>In the rubble, Saida finds the sign she made for her mother when the restaurant first opened. Against the black ash the wood plaque is pristine. It reads \"Mama Safia's Kitchen. Seasoned with Love.\"\u003c/p>\n\u003cp>\"Because she always cooks with love,\" Saida says. She pulls a few more knickknacks that haven't burned.\u003c/p>\n\u003cp>\"Most of the artifacts here, I got them from Africa,\" she says. \"This one is from Somalia.\"\u003c/p>\n\u003cp>She puts them into a tiny pile of what is salvageable. Outside is a tower of all that is lost.\u003c/p>\n\u003cp>Her sister Bibi Abdullah walks in to help. She finds prayer rugs in the banquet room her mom would rent out for small wedding dinners and religious holidays.\u003c/p>\n\u003cp>\"We can still use these,\" she says. \"We just have to wash them.\"\u003c/p>\n\u003cp>She searches for more things she can save.\u003c/p>\n\u003cp>\"The truth is things like this happen when people feel powerless. Something has to change,\" Bibi says. Her voice catches. Her body seems to vibrate with a mix of anger and sadness.\u003c/p>\n\u003cp>She says she hopes that these demonstrations translate to voters at the polls come November.\u003c/p>\n\u003cp>\"It came to this because we have people that do not care in positions of power and it should not be that way,\" Bibi says.\u003c/p>\n\u003cp>She and her sister start to clear the big debris together.\u003c/p>\n\u003cp>Then Saida leads her mother, Safia, to the kitchen in the back so they can assess the damage. It's a tunnel of charred walls, ash and debris.\u003c/p>\n\u003cp>Safia gets upset and pulls away, speaking to her daughter in Somali.\u003c/p>\n\u003cp>\"I'm sorry, I'm sorry,\" Saida responds in English as her mother walks out.\u003c/p>\n\u003cp>\"She's just saying, 'Why are you bringing me in here? I don't want to see this,' \" Saida says.\u003c/p>\n\u003cp>Saida gets quiet. She stands in the kitchen alone for a moment, staring at the charred walls. Then she joins her family outside where dozens of Minneapolis residents from across the city are working in groups to clear the rubble.\u003c/p>\n\u003cp>With everything unfolding, the pandemic has slipped many people's minds.\u003c/p>\n\u003cp>\"I forgot. Have you seen me shake hands with people?\" Saida shakes her head. \"2020, we hear you, we see you. We went from one crisis to the next. What's next?\"\u003c/p>\n\u003cp>Saida spends every night protesting, but also trying to protect other locally owned stores and restaurants.\u003c/p>\n\u003cp>At night, she cries herself to sleep. She understands the anger and desperation that are leading some to destroy buildings.\u003c/p>\n\u003cp>\"I'm like emotionally torn,\" Saida says. She doesn't want destruction. \"But at the same time, people are crying for help. People are saying, 'Fix this.' \"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>She says she hopes, from all of this pain, finally there will be change.\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=Restaurant+Owner+Whose+Business+Burned+Calls+For+Justice+For+George+Floyd&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"Somali immigrant Safia Munye opened the Minneapolis restaurant Mama Safia's Kitchen with her retirement savings. It was destroyed. \"This can be replaced. George's life cannot,\" she says.","status":"publish","parent":0,"modified":1621634221,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":40,"wordCount":876},"headData":{"title":"Restaurant Owner Whose Business Burned Calls For Justice For George Floyd | KQED","description":"Somali immigrant Safia Munye opened the Minneapolis restaurant Mama Safia's Kitchen with her retirement savings. It was destroyed. "This can be replaced. George's life cannot," she says.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137406 https://ww2.kqed.org/bayareabites/?p=137406","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/06/03/restaurant-owner-whose-business-burned-calls-for-justice-for-george-floyd/","disqusTitle":"Restaurant Owner Whose Business Burned Calls For Justice For George Floyd","nprByline":"Leila Fadel | NPR National","nprImageAgency":"Jim Urquhart for NPR","nprStoryId":"866379762","nprApiLink":"http://api.npr.org/query?id=866379762&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2020/06/01/866379762/restaurant-owner-whose-business-burned-calls-for-justice-for-george-floyd?ft=nprml&f=866379762","nprRetrievedStory":"1","nprPubDate":"Mon, 01 Jun 2020 17:24:00 -0400","nprStoryDate":"Mon, 01 Jun 2020 05:00:58 -0400","nprLastModifiedDate":"Mon, 01 Jun 2020 17:24:26 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/wesun/2020/05/20200531_wesun_family_loses_businesses_to_protests.mp3?orgId=1&topicId=1003&d=274&story=866379762&ft=nprml&f=866379762","nprAudioM3u":"http://api.npr.org/m3u/1867384182-cc9fe0.m3u?orgId=1&topicId=1003&d=274&story=866379762&ft=nprml&f=866379762","path":"/bayareabites/137406/restaurant-owner-whose-business-burned-calls-for-justice-for-george-floyd","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/wesun/2020/05/20200531_wesun_family_loses_businesses_to_protests.mp3?orgId=1&topicId=1003&d=274&story=866379762&ft=nprml&f=866379762","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On the south side of Minneapolis over the weekend, Safia Munye and her family walk up to the door of what was Mama Safia's Kitchen.\u003c/p>\n\u003cp>A volunteer from the neighborhood walks out onto Lake Street.\u003c/p>\n\u003cp>\"Is this your business?\" she asks.\u003c/p>\n\u003cp>Safia and her daughter Saida Hassan nod silently.\u003c/p>\n\u003cp>\"I'm sorry,\" the woman 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>It's the first time they've seen it since fiery protests erupted among cries for racial justice and as state troopers in riot gear blocked the road to this street.\u003c/p>\n\u003cp>The walls are charred black, the kitchen reduced to rubble. Glass and water are swimming in puddles as community members around them work to sweep away the destruction.\u003c/p>\n\u003cp>Safia looks around stunned. Hers is one of hundreds of businesses damaged or destroyed in protests on Thursday and Friday night.\u003c/p>\n\u003cp>\"\u003cem>Alhamdulillah\u003c/em>,\" she repeats quietly. Praise God. \"Everyone is safe.\"\u003c/p>\n\u003cp>\"My heart is broken. My mind is broken,\" she says. \"I know I can't come back from this. But this can be replaced. George's life cannot. George's life was more important. That man that got killed in the most inhumane way. I hope he gets justice.\"\u003c/p>\n\u003cp>George Floyd is the African American man who died after a white police officer pinned his neck to the ground with his knee for several minutes last Monday. Protests started in Minneapolis early last week and quickly spread across the country. Floyd's pleading words to the officer, \"I can't breathe,\" are now a \u003ca href=\"https://www.npr.org/2020/05/29/865261916/a-decade-of-watching-black-people-die\">rallying cry\u003c/a> for people protesting the many black people who have died in police custody.\u003c/p>\n\u003cp>Safia, a Somali immigrant, opened the restaurant in December 2018 with her retirement savings. In the midst of the coronavirus pandemic, she closed the restaurant and had to choose between paying for insurance and paying staff. So Safia chose her staff. That means there are no funds to rebuild. A \u003ca href=\"https://www.gofundme.com/f/save-mama-safias-kitchen\">GoFundMe page\u003c/a> has been set up to help the family.\u003c/p>\n\u003cp>This weekend, she had planned to reopen as the city started easing stay-at-home orders. She spent over $4,000 on groceries and cleanup. Now that plan is gone.\u003c/p>\n\u003cp>\"It's not just me,\" she says. \"It's all of Lake Street, all of Minneapolis.\"\u003c/p>\n\u003cp>Her daughter Saida nods. \"This is a city in pain,\" Saida says.\u003c/p>\n\u003cp>Across the street a row of restaurants — all locally owned, black- and immigrant-owned — are all gone. But the library is OK.\u003c/p>\n\u003cp>In the rubble, Saida finds the sign she made for her mother when the restaurant first opened. Against the black ash the wood plaque is pristine. It reads \"Mama Safia's Kitchen. Seasoned with Love.\"\u003c/p>\n\u003cp>\"Because she always cooks with love,\" Saida says. She pulls a few more knickknacks that haven't burned.\u003c/p>\n\u003cp>\"Most of the artifacts here, I got them from Africa,\" she says. \"This one is from Somalia.\"\u003c/p>\n\u003cp>She puts them into a tiny pile of what is salvageable. Outside is a tower of all that is lost.\u003c/p>\n\u003cp>Her sister Bibi Abdullah walks in to help. She finds prayer rugs in the banquet room her mom would rent out for small wedding dinners and religious holidays.\u003c/p>\n\u003cp>\"We can still use these,\" she says. \"We just have to wash them.\"\u003c/p>\n\u003cp>She searches for more things she can save.\u003c/p>\n\u003cp>\"The truth is things like this happen when people feel powerless. Something has to change,\" Bibi says. Her voice catches. Her body seems to vibrate with a mix of anger and sadness.\u003c/p>\n\u003cp>She says she hopes that these demonstrations translate to voters at the polls come November.\u003c/p>\n\u003cp>\"It came to this because we have people that do not care in positions of power and it should not be that way,\" Bibi says.\u003c/p>\n\u003cp>She and her sister start to clear the big debris together.\u003c/p>\n\u003cp>Then Saida leads her mother, Safia, to the kitchen in the back so they can assess the damage. It's a tunnel of charred walls, ash and debris.\u003c/p>\n\u003cp>Safia gets upset and pulls away, speaking to her daughter in Somali.\u003c/p>\n\u003cp>\"I'm sorry, I'm sorry,\" Saida responds in English as her mother walks out.\u003c/p>\n\u003cp>\"She's just saying, 'Why are you bringing me in here? I don't want to see this,' \" Saida says.\u003c/p>\n\u003cp>Saida gets quiet. She stands in the kitchen alone for a moment, staring at the charred walls. Then she joins her family outside where dozens of Minneapolis residents from across the city are working in groups to clear the rubble.\u003c/p>\n\u003cp>With everything unfolding, the pandemic has slipped many people's minds.\u003c/p>\n\u003cp>\"I forgot. Have you seen me shake hands with people?\" Saida shakes her head. \"2020, we hear you, we see you. We went from one crisis to the next. What's next?\"\u003c/p>\n\u003cp>Saida spends every night protesting, but also trying to protect other locally owned stores and restaurants.\u003c/p>\n\u003cp>At night, she cries herself to sleep. She understands the anger and desperation that are leading some to destroy buildings.\u003c/p>\n\u003cp>\"I'm like emotionally torn,\" Saida says. She doesn't want destruction. \"But at the same time, people are crying for help. People are saying, 'Fix this.' \"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>She says she hopes, from all of this pain, finally there will be change.\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=Restaurant+Owner+Whose+Business+Burned+Calls+For+Justice+For+George+Floyd&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137406/restaurant-owner-whose-business-burned-calls-for-justice-for-george-floyd","authors":["byline_bayareabites_137406"],"categories":["bayareabites_17082","bayareabites_10916"],"tags":["bayareabites_16624","bayareabites_392","bayareabites_16272"],"featImg":"bayareabites_137407","label":"bayareabites"},"bayareabites_137346":{"type":"posts","id":"bayareabites_137346","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137346","score":null,"sort":[1590786055000]},"guestAuthors":[],"slug":"bay-area-restaurants-start-to-reopen-as-shelter-in-place-restrictions-relax","title":"Bay Area Restaurants Start to Reopen as Shelter-In-Place Restrictions relax","publishDate":1590786055,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A number of Bay Area restaurants have started dine-in services after Gov. Gavin Newsom announced a plan to slowly reopen the state of California. Napa County is the \u003ca href=\"https://www.mercurynews.com/2020/05/24/coronavirus-napa-restaurants-reopen-for-dine-in-service/\">first Bay Area county to allow restaurants to choose to reopen\u003c/a>. This list will serve as an ongoing guide to which restaurants are offering dine-in service and continually be updated as we learn more information.\u003c/p>\n\u003cp>Know of a restaurant that's open for dine-in? Let us know through this form:\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"https://docs.google.com/forms/d/e/1FAIpQLSdro5Wcn1qk5h2ej26oGs5p0v8IAy58xqQ2iw_d3D40TBeqrA/viewform?embedded=true\" width=\"640\" height=\"1319\" frameborder=\"0\" marginheight=\"0\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2>Napa\u003cstrong> Valley\u003c/strong>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.bountyhunterwinebar.com/\">\u003cstrong>Bounty Hunter Wine Bar & Smoking BBQ\u003c/strong>\u003c/a>: The downtown Napa spot is open seven days a week for dine-in service.\u003c/p>\n\u003cp>\u003ca href=\"https://www.boonflycafe.com/our-story\">\u003cstrong>Boon Fly Cafe\u003c/strong>\u003c/a>: Dine-in patrons will need their phones to access the menu at Boon Fly Cafe via QR code.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.brix.com/\">\u003cstrong>Brix\u003c/strong>\u003c/a>: Starting May 29, Brix reopens starting with lunch. Seating at the bar is not allowed. The restaurant is providing sanitizers and walk-ins are welcome, but they will not accept parties larger than six. Masks are required upon arrival and any time diners leave the table to walk through the restaurant or garden. Social distancing practices will be enforced.\u003c/p>\n\u003cp>\u003ca href=\"https://www.thecharteroak.com/news-listings/co-to-go\">\u003cstrong>The Charter Oak Restaurant\u003c/strong>\u003c/a>: The St. Helena restaurant was one of the first in Napa Valley to open for in-person dining. Courtyard seating is available for to-go orders Monday–Friday from 3-7 pm and Saturdays and Sundays from noon–7 pm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.coleschophouse.com/\">\u003cstrong>Cole's Chop House\u003c/strong>\u003c/a>: The steakhouse is open for dinner dine-in service in the dining room, patio and outdoor bar tables starting at 4:30 pm. Reservations are strongly recommended, but not necessary. Takeout will still be available from Monday–Thursday.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pressnapavalley.com/\">Press\u003c/a>\u003c/strong>: The St. Helena restaurant started taking reservations on May 24. Since Wednesday, Press is open for lunch and dinner service. Masks are required when not seated at the table. Wine service is available.\u003c/p>\n\u003cp>\u003ca href=\"http://www.proteayv.com/\">\u003cstrong>Protea\u003c/strong>\u003c/a>: In Yountville, this Carribbean is open weekdays until 3:30 pm Thursday–Tuesday.\u003c/p>\n\u003cp>\u003ca href=\"https://www.gotts.com/\">\u003cstrong>Gott’s Roadside\u003c/strong>\u003c/a>: Both the St. Helena and Downtown Napa locations are open for outdoor dining.\u003c/p>\n\u003cp>\u003ca href=\"https://oakvillegrocery.com/\">\u003cstrong>Oakville Grocery\u003c/strong>\u003c/a>: Outdoor seating is available for those picking up food to eat. Social distancing guidelines are in effect and masks are required to enter the building.\u003c/p>\n\u003cp>\u003ca href=\"https://oxbowpublicmarket.com/\">\u003cstrong>Oxbow Public Market\u003c/strong>\u003c/a>: Vendors have been open for takeout, and limited seating inside the complex. This weekend, the market will re-open its outdoor deck area with socially distanced communal tables and seats.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://rd-kitchen.com/locations/yountville/#\">R + D Kitchen:\u003c/a> \u003c/strong>The dine-in menu will be different from pickup. The Yountville restaurant will still offer pizza to-go.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.tarlagrill.com/?gclid=CjwKCAjw5cL2BRASEiwAENqAPt_WFjCtzWBb0EB2rMUjNH61WemtqhnFLWBtQDMM6zyaoN-iutrj4hoCQ-gQAvD_BwE\">Tarla Grill + Bar\u003c/a>\u003c/strong>: With social distancing guidelines, the restaurant is open for lunch, dinner and weekend brunch. Staff are required to wear masks and diners are encouraged but not required to wear masks at the tables.\u003c/p>\n\u003ch2>Sonoma County\u003c/h2>\n\u003cp>\u003ca href=\"https://brewstersbeergarden.com/#brewstersreturns\">\u003cstrong>Brewster's Beer Garden\u003c/strong>\u003c/a>: The beer and barbecue spot is open seven days a week for dine-in service. It will still offer curbside pickup.\u003c/p>\n\u003cp>\u003ca href=\"https://www.maryspizzashack.com/locations/\">\u003cstrong>Mary's Pizza Shack\u003c/strong>\u003c/a>: Patio seating is available.\u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cp>\u003cstrong>Wren's Cafe\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Q's Halal Chicken\u003c/strong>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1621634235,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":507},"headData":{"title":"Bay Area Restaurants Start to Reopen as Shelter-In-Place Restrictions relax | KQED","description":"A number of Bay Area restaurants have started dine-in services after Gov. Gavin Newsom announced a plan to slowly reopen the state of California. Napa County is the first Bay Area county to allow restaurants to choose to reopen. This list will serve as an ongoing guide to which restaurants are offering dine-in service and","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137346 https://ww2.kqed.org/bayareabites/?p=137346","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/29/bay-area-restaurants-start-to-reopen-as-shelter-in-place-restrictions-relax/","disqusTitle":"Bay Area Restaurants Start to Reopen as Shelter-In-Place Restrictions relax","path":"/bayareabites/137346/bay-area-restaurants-start-to-reopen-as-shelter-in-place-restrictions-relax","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A number of Bay Area restaurants have started dine-in services after Gov. Gavin Newsom announced a plan to slowly reopen the state of California. Napa County is the \u003ca href=\"https://www.mercurynews.com/2020/05/24/coronavirus-napa-restaurants-reopen-for-dine-in-service/\">first Bay Area county to allow restaurants to choose to reopen\u003c/a>. This list will serve as an ongoing guide to which restaurants are offering dine-in service and continually be updated as we learn more information.\u003c/p>\n\u003cp>Know of a restaurant that's open for dine-in? Let us know through this form:\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"https://docs.google.com/forms/d/e/1FAIpQLSdro5Wcn1qk5h2ej26oGs5p0v8IAy58xqQ2iw_d3D40TBeqrA/viewform?embedded=true\" width=\"640\" height=\"1319\" frameborder=\"0\" marginheight=\"0\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2>Napa\u003cstrong> Valley\u003c/strong>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.bountyhunterwinebar.com/\">\u003cstrong>Bounty Hunter Wine Bar & Smoking BBQ\u003c/strong>\u003c/a>: The downtown Napa spot is open seven days a week for dine-in service.\u003c/p>\n\u003cp>\u003ca href=\"https://www.boonflycafe.com/our-story\">\u003cstrong>Boon Fly Cafe\u003c/strong>\u003c/a>: Dine-in patrons will need their phones to access the menu at Boon Fly Cafe via QR code.\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>\u003ca href=\"https://www.brix.com/\">\u003cstrong>Brix\u003c/strong>\u003c/a>: Starting May 29, Brix reopens starting with lunch. Seating at the bar is not allowed. The restaurant is providing sanitizers and walk-ins are welcome, but they will not accept parties larger than six. Masks are required upon arrival and any time diners leave the table to walk through the restaurant or garden. Social distancing practices will be enforced.\u003c/p>\n\u003cp>\u003ca href=\"https://www.thecharteroak.com/news-listings/co-to-go\">\u003cstrong>The Charter Oak Restaurant\u003c/strong>\u003c/a>: The St. Helena restaurant was one of the first in Napa Valley to open for in-person dining. Courtyard seating is available for to-go orders Monday–Friday from 3-7 pm and Saturdays and Sundays from noon–7 pm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.coleschophouse.com/\">\u003cstrong>Cole's Chop House\u003c/strong>\u003c/a>: The steakhouse is open for dinner dine-in service in the dining room, patio and outdoor bar tables starting at 4:30 pm. Reservations are strongly recommended, but not necessary. Takeout will still be available from Monday–Thursday.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pressnapavalley.com/\">Press\u003c/a>\u003c/strong>: The St. Helena restaurant started taking reservations on May 24. Since Wednesday, Press is open for lunch and dinner service. Masks are required when not seated at the table. Wine service is available.\u003c/p>\n\u003cp>\u003ca href=\"http://www.proteayv.com/\">\u003cstrong>Protea\u003c/strong>\u003c/a>: In Yountville, this Carribbean is open weekdays until 3:30 pm Thursday–Tuesday.\u003c/p>\n\u003cp>\u003ca href=\"https://www.gotts.com/\">\u003cstrong>Gott’s Roadside\u003c/strong>\u003c/a>: Both the St. Helena and Downtown Napa locations are open for outdoor dining.\u003c/p>\n\u003cp>\u003ca href=\"https://oakvillegrocery.com/\">\u003cstrong>Oakville Grocery\u003c/strong>\u003c/a>: Outdoor seating is available for those picking up food to eat. Social distancing guidelines are in effect and masks are required to enter the building.\u003c/p>\n\u003cp>\u003ca href=\"https://oxbowpublicmarket.com/\">\u003cstrong>Oxbow Public Market\u003c/strong>\u003c/a>: Vendors have been open for takeout, and limited seating inside the complex. This weekend, the market will re-open its outdoor deck area with socially distanced communal tables and seats.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://rd-kitchen.com/locations/yountville/#\">R + D Kitchen:\u003c/a> \u003c/strong>The dine-in menu will be different from pickup. The Yountville restaurant will still offer pizza to-go.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.tarlagrill.com/?gclid=CjwKCAjw5cL2BRASEiwAENqAPt_WFjCtzWBb0EB2rMUjNH61WemtqhnFLWBtQDMM6zyaoN-iutrj4hoCQ-gQAvD_BwE\">Tarla Grill + Bar\u003c/a>\u003c/strong>: With social distancing guidelines, the restaurant is open for lunch, dinner and weekend brunch. Staff are required to wear masks and diners are encouraged but not required to wear masks at the tables.\u003c/p>\n\u003ch2>Sonoma County\u003c/h2>\n\u003cp>\u003ca href=\"https://brewstersbeergarden.com/#brewstersreturns\">\u003cstrong>Brewster's Beer Garden\u003c/strong>\u003c/a>: The beer and barbecue spot is open seven days a week for dine-in service. It will still offer curbside pickup.\u003c/p>\n\u003cp>\u003ca href=\"https://www.maryspizzashack.com/locations/\">\u003cstrong>Mary's Pizza Shack\u003c/strong>\u003c/a>: Patio seating is available.\u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cp>\u003cstrong>Wren's Cafe\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Q's Halal Chicken\u003c/strong>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137346/bay-area-restaurants-start-to-reopen-as-shelter-in-place-restrictions-relax","authors":["11689"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_10916","bayareabites_1807"],"tags":["bayareabites_16549","bayareabites_16557","bayareabites_289","bayareabites_92","bayareabites_16615"],"featImg":"bayareabites_131117","label":"bayareabites"},"bayareabites_137363":{"type":"posts","id":"bayareabites_137363","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137363","score":null,"sort":[1590685245000]},"guestAuthors":[],"slug":"flavors-at-home-missing-family-during-mango-season","title":"Missing Family During Mango Season","publishDate":1590685245,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s mango season in Miami, a three-week period where all the trees are weighed down with hundreds of mangoes. Driving down Old Cutler Road in Coral Gables, you’ll see fallen mangoes picked over by an assortment of animals. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The backyard of my parents’ house is a paradise of tropical fruits. You’ll find fruits my mom grew up eating in Malaysia, like longan, jambu and lychee. There are starfruit, passionfruit, orange, apple and avocado trees all hiding in plain sight in this little mini forest, an ode to my family’s past and present. And, of course, there are mangoes. So. Many. Mangoes. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137368\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137368\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_5716-800x600.jpeg\" alt=\"mangai thokku\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_5716-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_5716-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_5716-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_5716-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_5716.jpeg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Urmila's father, Sundaram, making mangai thokku. \u003ccite>(Sundaram Ramakrishnan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">When calling my parents to catch up, I often interrupt some sort of mango adventure: My dad filling up giant, plastic storage boxes of the red-orange fruit, collecting addresses to send mangoes to friends and family and prepping kacha (unripe, green) mangoes to make mankgai thokku (a \u003c/span>\u003ca href=\"https://www.padhuskitchen.com/2012/05/mango-thokku-manga-thokku-recipe.html\">\u003cspan style=\"font-weight: 400\">Tamilian mango pickle\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">), or my mom pulping and freezing super-ripe mangos for ice cream. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137370\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137370 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/FullSizeRender-800x1067.jpg\" alt=\"mangoes on a counter\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/FullSizeRender-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/FullSizeRender-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/FullSizeRender-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/FullSizeRender-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/FullSizeRender.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mangoes getting prepped to ship to friends and family. \u003ccite>(Sundaram Ramakrishnan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">My mom’s birthday was recently, and to my surprise, my brother (who is not the cook or baker in the family) attempted a \u003ca href=\"https://www.foodnetwork.com/recipes/marcela-valladolid/upside-down-mango-cake-3235737\" target=\"_blank\" rel=\"noopener noreferrer\">mango-upside-down cake\u003c/a>. I called in via video chat to watch her blow out a solitary candle, cut the cake and take a bite. I’m not sure why, but during this quarantine, I’m missing my family more than usual. It’s not like I would typically be taking a flight to see them at this time, but there is a sense of displacement and loss. Perhaps it is the classic case of wanting what you know you can’t have.\u003cbr>\n[aside tag='flavors at home, food-featured' label='More Quarantine Cooking Stories.']\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three days later, a package arrived with my mom’s curvy handwriting scrawled on a USPS priority box. I cut it open with the knife end of a wine key to find a box full of mangoes, the new family heirloom. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137372\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137372\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0783-1-800x600.jpg\" alt=\"mangoes in a box\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0783-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0783-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0783-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0783-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0783-1.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A box of mangoes from Urmila's parents house in Florida. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Cutting into a mango from my parents’ backyard is a piece of home—a piece of my family and where we’ve been to get to where we are. Biting into that sweet mango flesh with a hint of salt brings me back to the times I was there, armed with a makeshift mango picker—best described as a cross between a broom handle and a makeshift lacrosse cradle—to reach heights of just-ripe mangoes while standing tip-toed. My brother would even attempt to climb the low hanging branches. It’s a memory of measured adventure. A treasure hunt of fruit. A longing for family. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137367\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137367 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/61057467141__35D09F23-E5E8-4F7B-A05D-22EA2AB61261-800x930.jpeg\" alt=\"usps boxes\" width=\"800\" height=\"930\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/61057467141__35D09F23-E5E8-4F7B-A05D-22EA2AB61261-800x930.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/61057467141__35D09F23-E5E8-4F7B-A05D-22EA2AB61261-160x186.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/61057467141__35D09F23-E5E8-4F7B-A05D-22EA2AB61261-768x892.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/61057467141__35D09F23-E5E8-4F7B-A05D-22EA2AB61261-1020x1185.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/61057467141__35D09F23-E5E8-4F7B-A05D-22EA2AB61261.jpeg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Boxes of mangoes ready to be shipped to friends and family. \u003ccite>(Sabita Roy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As I pulp and prep my own mangoes for the freezer, I think of my mom and how many plastic freezer bags she must have used to store her harvest for the year. I dream of \u003ca href=\"https://www.youtube.com/watch?v=wUBWl8baJjQ\">mango kulfi\u003c/a> and ice cream, which I will eventually make from the pulp. I scour the internet for desserts that will do these mangoes justice. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I don’t know the next time I’ll see them, but getting a fruit care package means being able to connect through mango lassi, ice cream and sharing recipe inspiration. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Mango Ice Cream\u003c/strong>\u003c/p>\n\u003cp>1 14-oz can sweetened condensed milk\u003c/p>\n\u003cp>14 oz heavy whipping cream\u003c/p>\n\u003cp>5-6 cardamom pods, freshly crushed and ground, shells discarded\u003c/p>\n\u003cp>30 oz mango puree\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In a blender, combine the mango pulp, cardamom powder and sweetened condensed milk. Pour into a late bowl and set aside. Using an electric or standing mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Fold the whipping cream into the mango mixture and pour into a loaf pan or a sealable glass container. Freeze for a minimum of three hours, until the ice cream is set.\u003c/p>\n\n","blocks":[],"excerpt":"For KQED Food editor Urmila Ramakrishnan, mango season brings a longing for family and an assortment of exciting recipes. ","status":"publish","parent":0,"modified":1621634248,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":767},"headData":{"title":"Missing Family During Mango Season | KQED","description":"For KQED Food editor Urmila Ramakrishnan, mango season brings a longing for family and an assortment of exciting recipes. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137363 https://ww2.kqed.org/bayareabites/?p=137363","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/28/flavors-at-home-missing-family-during-mango-season/","disqusTitle":"Missing Family During Mango Season","source":"Flavors at Home","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137363/flavors-at-home-missing-family-during-mango-season","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s mango season in Miami, a three-week period where all the trees are weighed down with hundreds of mangoes. Driving down Old Cutler Road in Coral Gables, you’ll see fallen mangoes picked over by an assortment of animals. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The backyard of my parents’ house is a paradise of tropical fruits. You’ll find fruits my mom grew up eating in Malaysia, like longan, jambu and lychee. There are starfruit, passionfruit, orange, apple and avocado trees all hiding in plain sight in this little mini forest, an ode to my family’s past and present. And, of course, there are mangoes. So. Many. Mangoes. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137368\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137368\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_5716-800x600.jpeg\" alt=\"mangai thokku\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_5716-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_5716-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_5716-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_5716-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_5716.jpeg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Urmila's father, Sundaram, making mangai thokku. \u003ccite>(Sundaram Ramakrishnan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">When calling my parents to catch up, I often interrupt some sort of mango adventure: My dad filling up giant, plastic storage boxes of the red-orange fruit, collecting addresses to send mangoes to friends and family and prepping kacha (unripe, green) mangoes to make mankgai thokku (a \u003c/span>\u003ca href=\"https://www.padhuskitchen.com/2012/05/mango-thokku-manga-thokku-recipe.html\">\u003cspan style=\"font-weight: 400\">Tamilian mango pickle\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">), or my mom pulping and freezing super-ripe mangos for ice cream. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137370\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137370 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/FullSizeRender-800x1067.jpg\" alt=\"mangoes on a counter\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/FullSizeRender-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/FullSizeRender-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/FullSizeRender-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/FullSizeRender-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/FullSizeRender.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mangoes getting prepped to ship to friends and family. \u003ccite>(Sundaram Ramakrishnan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">My mom’s birthday was recently, and to my surprise, my brother (who is not the cook or baker in the family) attempted a \u003ca href=\"https://www.foodnetwork.com/recipes/marcela-valladolid/upside-down-mango-cake-3235737\" target=\"_blank\" rel=\"noopener noreferrer\">mango-upside-down cake\u003c/a>. I called in via video chat to watch her blow out a solitary candle, cut the cake and take a bite. I’m not sure why, but during this quarantine, I’m missing my family more than usual. It’s not like I would typically be taking a flight to see them at this time, but there is a sense of displacement and loss. Perhaps it is the classic case of wanting what you know you can’t have.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"flavors at home, food-featured","label":"More Quarantine Cooking Stories. "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three days later, a package arrived with my mom’s curvy handwriting scrawled on a USPS priority box. I cut it open with the knife end of a wine key to find a box full of mangoes, the new family heirloom. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137372\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137372\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0783-1-800x600.jpg\" alt=\"mangoes in a box\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0783-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0783-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0783-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0783-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_0783-1.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A box of mangoes from Urmila's parents house in Florida. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Cutting into a mango from my parents’ backyard is a piece of home—a piece of my family and where we’ve been to get to where we are. Biting into that sweet mango flesh with a hint of salt brings me back to the times I was there, armed with a makeshift mango picker—best described as a cross between a broom handle and a makeshift lacrosse cradle—to reach heights of just-ripe mangoes while standing tip-toed. My brother would even attempt to climb the low hanging branches. It’s a memory of measured adventure. A treasure hunt of fruit. A longing for family. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137367\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137367 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/61057467141__35D09F23-E5E8-4F7B-A05D-22EA2AB61261-800x930.jpeg\" alt=\"usps boxes\" width=\"800\" height=\"930\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/61057467141__35D09F23-E5E8-4F7B-A05D-22EA2AB61261-800x930.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/61057467141__35D09F23-E5E8-4F7B-A05D-22EA2AB61261-160x186.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/61057467141__35D09F23-E5E8-4F7B-A05D-22EA2AB61261-768x892.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/61057467141__35D09F23-E5E8-4F7B-A05D-22EA2AB61261-1020x1185.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/61057467141__35D09F23-E5E8-4F7B-A05D-22EA2AB61261.jpeg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Boxes of mangoes ready to be shipped to friends and family. \u003ccite>(Sabita Roy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As I pulp and prep my own mangoes for the freezer, I think of my mom and how many plastic freezer bags she must have used to store her harvest for the year. I dream of \u003ca href=\"https://www.youtube.com/watch?v=wUBWl8baJjQ\">mango kulfi\u003c/a> and ice cream, which I will eventually make from the pulp. I scour the internet for desserts that will do these mangoes justice. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I don’t know the next time I’ll see them, but getting a fruit care package means being able to connect through mango lassi, ice cream and sharing recipe inspiration. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Mango Ice Cream\u003c/strong>\u003c/p>\n\u003cp>1 14-oz can sweetened condensed milk\u003c/p>\n\u003cp>14 oz heavy whipping cream\u003c/p>\n\u003cp>5-6 cardamom pods, freshly crushed and ground, shells discarded\u003c/p>\n\u003cp>30 oz mango puree\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In a blender, combine the mango pulp, cardamom powder and sweetened condensed milk. Pour into a late bowl and set aside. Using an electric or standing mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Fold the whipping cream into the mango mixture and pour into a loaf pan or a sealable glass container. Freeze for a minimum of three hours, until the ice cream is set.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137363/flavors-at-home-missing-family-during-mango-season","authors":["11689"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_10916","bayareabites_12"],"tags":["bayareabites_16618","bayareabites_16617","bayareabites_16622","bayareabites_16536","bayareabites_16576","bayareabites_16621","bayareabites_16613","bayareabites_16619","bayareabites_16620"],"featImg":"bayareabites_137369","label":"source_bayareabites_137363"},"bayareabites_137381":{"type":"posts","id":"bayareabites_137381","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137381","score":null,"sort":[1590624207000]},"guestAuthors":[],"slug":"what-its-like-to-move-a-food-manufacturing-facility-in-the-middle-of-a-pandemic","title":"What It’s Like to Move a Food Manufacturing Facility in the Middle of a Pandemic","publishDate":1590624207,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Before the COVID-19 pandemic, the Torani Syrups factory lunchroom was where employees gathered around the table, shared meals and took breaks. Now, everything has changed. Chairs have been removed to promote social distancing; every employee is required to sanitize their eating area and workspace; bosses have changed the way they bring in food for their workers on special occasions. Now that the Bay Area company is in the process of moving its South San Francisco facility to San Leandro, it’s facing challenges it never expected. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Torani \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/Food-manufacturers-find-a-home-in-San-Leandro-14928210.php\">\u003cspan style=\"font-weight: 400\">first announced plans to move\u003c/span>\u003c/a> back in December\u003cspan style=\"font-weight: 400\">. The company had outgrown its space, and the rent was going to increase. “We were faced with a need to move to continue to grow,” says CEO Melanie Dulbecco. “We’re currently paying rent in three locations right now, and it’s really hard. Rent in the Bay Area is not an easy thing.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Then March marked the start of the Bay Area’s shelter-in-place orders, and the company encountered a whole new set of hurdles. It’s one thing to move a factory under normal circumstances. There’s an update in technology, training employees on the new factory lines, compliance certifications, fire alarm testing and a massive migration of people. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But during the pandemic, Dulbecco had to figure out how to do all of that safely. She originally had plans to move in May and in the beginning of June. But that was no longer feasible. The company developed a task force to look at different solutions. It was able to extend its lease on one of its South San Francisco buildings for a month. “It was expensive, but we needed to do it,” says Dulbecco. “We couldn’t extend the other building because Amazon is already renting it. So we’re up against a wall.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And Torani couldn’t wait until the pandemic and shelter-in-place cleared to start the move. “We wanted to move forward, and we needed to move forward,” says Dulbecco.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137382\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137382\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Exterior-Corner-800x533.jpg\" alt=\"The exterior of the new Torani syrup factory facility\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Exterior-Corner-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Exterior-Corner-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Exterior-Corner-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Exterior-Corner-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Exterior-Corner.jpg 1086w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The exterior of the new San Leandro facility. \u003ccite>(Torani)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is currently still producing in South San Francisco, with a quarter of production now happening in the new San Leandro space. The goal is to move one line of production at a time, which takes about six weeks to install. “It’s taken a lot of heroics on part of the team members,” says Dulbecco.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of those team members is Greg Phillips, who is the director of manufacturing at Torani. He’s been with the company for seven years and runs all of the manufacturing operations. “It’s been interesting,” says Phillips. “The whole world changed in March, and it’s been a real challenge, but it’s also been extremely rewarding.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Possibly one of the biggest difficulties has been training employees on the new lines built at the San Leandro facility. Phillips says that how they’ve approached training in the coronavirus era has “fundamentally changed.” There are steps like limiting the number of people in a training room, sanitizing desks and reconfiguring communication in an already noisy factory. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In a typical training, Phillips would have five to seven people clustered around a 10-foot area looking at an iPad or training apparatus. “In manufacturing, you’re touching buttons, you’re clearing a jam that’s bottling,” says Phillips. It’s hands-on work that can’t really be replaced by a Zoom meeting or a how-to video. It’s tactile and requires in-person supervision. To work safely under those parameters, the company has staggered its working hours and training sessions. It has also reduced the number of people per training. Phillips also mentioned that the company is trying to limit the number of people who commute between the two factories while they’re in transition. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137383\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137383\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/lobby-800x535.jpg\" alt=\"Sketch of the Torani lobby\" width=\"800\" height=\"535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/lobby-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/lobby-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/lobby-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/lobby-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/lobby.jpg 1290w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sketch of the new Torani lobby. \u003ccite>(Torani)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">One advantage of being in food manufacturing is that workers on the factory line are already used to wearing personal protective equipment. “We probably wash our hands 20-30 times already pre-COVID,” says Phillips. “But now we just have to be really smart about it.” The harder thing for the company is how they’d use the space for things like breaks. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We’re not a meatpacking plant,” says Dulbecco. “We don’t have people working shoulder-to-shoulder. But people really connect around the table together.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Amid all the changes, one thing that Dulbecco wants to avoid are layoffs. A big part of Torani’s sales come from independent cafes, and with many of them currently closed, the company had to plan for how it could keep retention at 100% with a 20% or 50% downturn in business. So far, it’s been successful. “In our 95-year history, we’ve never had layoffs,” says Dulbecco. “We want to have our 100th anniversary saying the same thing.”\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"Moving a factory under normal circumstances isn't easy. Coronavirus presents new challenges for one Bay Area company. ","status":"publish","parent":0,"modified":1621634263,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":877},"headData":{"title":"What It’s Like to Move a Food Manufacturing Facility in the Middle of a Pandemic | KQED","description":"Moving a factory under normal circumstances isn't easy. Coronavirus presents new challenges for one Bay Area company. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137381 https://ww2.kqed.org/bayareabites/?p=137381","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/27/what-its-like-to-move-a-food-manufacturing-facility-in-the-middle-of-a-pandemic/","disqusTitle":"What It’s Like to Move a Food Manufacturing Facility in the Middle of a Pandemic","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137381/what-its-like-to-move-a-food-manufacturing-facility-in-the-middle-of-a-pandemic","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Before the COVID-19 pandemic, the Torani Syrups factory lunchroom was where employees gathered around the table, shared meals and took breaks. Now, everything has changed. Chairs have been removed to promote social distancing; every employee is required to sanitize their eating area and workspace; bosses have changed the way they bring in food for their workers on special occasions. Now that the Bay Area company is in the process of moving its South San Francisco facility to San Leandro, it’s facing challenges it never expected. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Torani \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/Food-manufacturers-find-a-home-in-San-Leandro-14928210.php\">\u003cspan style=\"font-weight: 400\">first announced plans to move\u003c/span>\u003c/a> back in December\u003cspan style=\"font-weight: 400\">. The company had outgrown its space, and the rent was going to increase. “We were faced with a need to move to continue to grow,” says CEO Melanie Dulbecco. “We’re currently paying rent in three locations right now, and it’s really hard. Rent in the Bay Area is not an easy thing.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Then March marked the start of the Bay Area’s shelter-in-place orders, and the company encountered a whole new set of hurdles. It’s one thing to move a factory under normal circumstances. There’s an update in technology, training employees on the new factory lines, compliance certifications, fire alarm testing and a massive migration of people. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But during the pandemic, Dulbecco had to figure out how to do all of that safely. She originally had plans to move in May and in the beginning of June. But that was no longer feasible. The company developed a task force to look at different solutions. It was able to extend its lease on one of its South San Francisco buildings for a month. “It was expensive, but we needed to do it,” says Dulbecco. “We couldn’t extend the other building because Amazon is already renting it. So we’re up against a wall.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And Torani couldn’t wait until the pandemic and shelter-in-place cleared to start the move. “We wanted to move forward, and we needed to move forward,” says Dulbecco.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137382\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137382\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Exterior-Corner-800x533.jpg\" alt=\"The exterior of the new Torani syrup factory facility\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Exterior-Corner-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Exterior-Corner-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Exterior-Corner-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Exterior-Corner-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Exterior-Corner.jpg 1086w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The exterior of the new San Leandro facility. \u003ccite>(Torani)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is currently still producing in South San Francisco, with a quarter of production now happening in the new San Leandro space. The goal is to move one line of production at a time, which takes about six weeks to install. “It’s taken a lot of heroics on part of the team members,” says Dulbecco.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One of those team members is Greg Phillips, who is the director of manufacturing at Torani. He’s been with the company for seven years and runs all of the manufacturing operations. “It’s been interesting,” says Phillips. “The whole world changed in March, and it’s been a real challenge, but it’s also been extremely rewarding.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Possibly one of the biggest difficulties has been training employees on the new lines built at the San Leandro facility. Phillips says that how they’ve approached training in the coronavirus era has “fundamentally changed.” There are steps like limiting the number of people in a training room, sanitizing desks and reconfiguring communication in an already noisy factory. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In a typical training, Phillips would have five to seven people clustered around a 10-foot area looking at an iPad or training apparatus. “In manufacturing, you’re touching buttons, you’re clearing a jam that’s bottling,” says Phillips. It’s hands-on work that can’t really be replaced by a Zoom meeting or a how-to video. It’s tactile and requires in-person supervision. To work safely under those parameters, the company has staggered its working hours and training sessions. It has also reduced the number of people per training. Phillips also mentioned that the company is trying to limit the number of people who commute between the two factories while they’re in transition. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137383\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137383\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/lobby-800x535.jpg\" alt=\"Sketch of the Torani lobby\" width=\"800\" height=\"535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/lobby-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/lobby-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/lobby-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/lobby-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/lobby.jpg 1290w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sketch of the new Torani lobby. \u003ccite>(Torani)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">One advantage of being in food manufacturing is that workers on the factory line are already used to wearing personal protective equipment. “We probably wash our hands 20-30 times already pre-COVID,” says Phillips. “But now we just have to be really smart about it.” The harder thing for the company is how they’d use the space for things like breaks. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We’re not a meatpacking plant,” says Dulbecco. “We don’t have people working shoulder-to-shoulder. But people really connect around the table together.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Amid all the changes, one thing that Dulbecco wants to avoid are layoffs. A big part of Torani’s sales come from independent cafes, and with many of them currently closed, the company had to plan for how it could keep retention at 100% with a 20% or 50% downturn in business. So far, it’s been successful. “In our 95-year history, we’ve never had layoffs,” says Dulbecco. “We want to have our 100th anniversary saying the same thing.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137381/what-its-like-to-move-a-food-manufacturing-facility-in-the-middle-of-a-pandemic","authors":["11689"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_10916","bayareabites_12","bayareabites_1807"],"tags":["bayareabites_16549","bayareabites_16554","bayareabites_14775","bayareabites_289"],"featImg":"bayareabites_137393","label":"bayareabites"},"bayareabites_137291":{"type":"posts","id":"bayareabites_137291","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137291","score":null,"sort":[1590086432000]},"guestAuthors":[],"slug":"summer-is-here-how-to-grill-and-barbecue-in-quarantine-or-simply-get-it-delivered","title":"Summer Is Here: How to Grill and Barbecue in Quarantine—Or Simply Get it Delivered","publishDate":1590086432,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Memorial Day weekend typically marks the start of summer and grilling season. It’s a time to break out the apron and tongs, fire up the charcoal and listen to the sweet sizzle of patties and corn on the cob. It’s all about the slow and low smoke of barbecued brisket, and the Dolores Park or Golden Gate Park cookout for those who don’t have grills in their homes.\u003c/p>\n\u003cp>This year is a little different, though. While that big park-side grill-out may not be advisable, or even possible, there are many different ways to have a barbecue at home. Use this guide to find delivery or pickup options of pre-seasoned meats ready for your oven or grill pan. You can look through recipes to make yourself, try some smoker hacks or go the takeout route.\u003c/p>\n\u003ch2>Delivery and Takeout Options\u003c/h2>\n\u003cp>\u003cstrong>Cook-at-Home Meal Kits and Pre-seasoned Meats\u003c/strong>\u003cbr>\nWhile \u003cb>Perbacco\u003c/b>\u003cspan style=\"font-weight: 400\"> is typically closed the Sunday and Monday of Memorial Day Weekend, the restaurant decided to offer a special menu based on the success of their previous coronavirus holiday kits. The FiDi restaurant doesn’t typically offer takeout, and has had to adapt. One of its more well-known events is a Passover Sedar dinner. But, this year, the restaurant couldn’t host it. Instead, they turned to meal kits, and they’ve seen success with it. “It hasn’t been easy,” says general manager and co-owner Umberto Gibin. “We’re learning day by day. [This] is successful enough, but not sustainable. We’re taking care of the people around us who would normally come into the restaurant.”[aside postID='bayareabites_27318' label='10 Tips for Making Great Hamburgers']\u003c/span>\u003c/p>\n\u003cp>Perbacco's \u003ca href=\"http://www.perbaccosf.com/menus/\">\u003cspan style=\"font-weight: 400\">Memorial Day menu \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">is an a-la-carte list of ready-to-grill items ranging from dry-aged steaks and king salmon to asparagus and fingerling potatoes. Wine and cocktails are also on the menu for takeout. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137295\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137295\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-800x832.jpg\" alt=\"Burger box from Palatte\" width=\"800\" height=\"832\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-800x832.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-160x166.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-768x798.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-1020x1060.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-1920x1996.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The burger kit from Palette. \u003ccite>(Peter Hemsley / Palatte)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Palette \u003c/b>\u003cspan style=\"font-weight: 400\">is known for its artistic takes on food, but this Memorial Day, chef-owner Peter Hemsley decided to do simple \u003ca href=\"https://protect-us.mimecast.com/s/5YuYCZ6W5NuMrVKYIzuu4h?domain=palette-sf.com\" target=\"_blank\" rel=\"noopener noreferrer\">burger kits.\u003c/a> “It was the kickoff of summer and what Memorial Day means, outdoor grilling and summertime casual dining,” says Hemsley. “Putting on the takeout picnic or barbecue box is a move toward what people are gravitating toward in the next couple weeks. We went for a more generic Americana feel because we feel like people are desiring and craving some of that right now.” The restaurant is offering a vegetarian patty made from jackfruit, grains, oats, spices, beets and other vegetables that Hemsley calls the Palette Possible burger. \u003c/span>\u003cb>Mina Family Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> is going the meal-kit route with a whole rack of ribs, a liter of pulled pork, barbecue chicken and a burger grill kit that are all grill-ready.\u003c/span>\u003ca href=\"http://mx.michaelmina.net/recipe-exchange/download/?file_id=28479&nodl=true\">\u003cspan style=\"font-weight: 400\"> The meal-kit\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> also comes with sides like coleslaw, potato salad and barbecue beans. The kits ($139) are meant to serve three to four people throughout the weekend. Orders must be made in advance, and there’s a May 21, 5pm deadline for Saturday pickup or delivery and a May 22 deadline for Sunday pickup or delivery. Delivery is available in San Francisco and within a 40-mile radius for an additional charge.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>4505 Burgers and BBQ\u003c/strong> isn’t offering any particular specials for the weekend, but its Oakland location will be open on Memorial Day for pickup. The restaurant has \u003c/span>\u003ca href=\"https://www.toasttab.com/4505-burgers-bbq-divisadero/v3#1faa2ad1-dfc4-4e22-83e2-f1fa17eec24b\">\u003cspan style=\"font-weight: 400\">a smoked meat by-the-pound option \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">for those looking to get some barbecue without having to cook.\u003c/span>\u003ca href=\"https://babybluesbbq.com/baby-blues-bbq-menus/menu-san-francisco/\">\u003cspan style=\"font-weight: 400\"> \u003cstrong>Baby Blues BBQ\u003c/strong> in SF\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which originally started out of Los Angeles, has its menu available for delivery via DoorDash. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Staying Out of the Kitchen Entirely With Pre-Made BBQ\u003c/strong>\u003cbr>\n\u003cspan style=\"font-weight: 400\">In Oakland, \u003c/span>\u003ca href=\"https://www.smokinwoodsbbq.com/\">\u003cspan style=\"font-weight: 400\">\u003cstrong>Smokin Woods BBQ\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> offers next-day pickup or same-day meat plates via Caviar. \u003ca href=\"https://kcsbbq.com/covid-19-hours/\">\u003cstrong>KC's Barbecue\u003c/strong>\u003c/a> in Berkeley is also offering ribs, brisket and chicken for online ordering. For those looking to go beyond smoked meats and burgers, \u003c/span>\u003ca href=\"http://www.rosamundesausagegrill.com/menu.html\">\u003cspan style=\"font-weight: 400\">\u003cstrong>Rosamunde\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has delivery and takeout options for its sausages in both Oakland and San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Martinez and Pleasant Hill,\u003c/span>\u003ca href=\"https://www.slowhandbbq.com/\">\u003cspan style=\"font-weight: 400\"> \u003cstrong>Slow Hand Barbecue\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> recently started offering beer and wine sales with orders. Delivery is available through GrubHub, DoorDash or by calling. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And \u003cstrong>Gott’s\u003c/strong> is probably one of the more well-known local names \u003c/span>\u003ca href=\"https://www.gotts.com/\">\u003cspan style=\"font-weight: 400\">when it comes to burgers\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. They’re open for pickup and delivery in St. Helena, downtown Napa, the Ferry Building in SF, Walnut Creek, Marin and Palo Alto. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003ch2>Cook It Yourself: Tips and Techniques During Shelter-in Place\u003c/h2>\n\u003cp>\u003cstrong>Shopping\u003c/strong>\u003cbr>\n“Fat is flavor,” says Ryan Farr of 4505 Burgers and BBQ. For a good pork chop for grilling, look for one with pearly white fat that’s about half an inch to three-quarters of an inch. Look for dark pork, as opposed to lighter pork resembling chicken breast. In all cuts, especially for meats that are going to be smoked or baked low and slow, a good amount of fat will help add to the flavor. In terms of where to go, Farr recommends Clove and Hoof in Oakland, and Marina Meats or Fatted Calf, both in San Francisco. Several local butcheries are open during the pandemic, which are great spots to look for prime cuts, especially with \u003ca href=\"https://www.npr.org/2020/05/09/853349931/meatpackers-warn-that-the-coronavirus-outbreaks-might-lead-to-meat-shortages\">\u003cspan style=\"font-weight: 400\">potential meat shortages\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. When it comes to \u003ca href=\"https://www.kqed.org/bayareabites/27318/10-tips-for-making-great-hamburgers\">burgers\u003c/a>, consider grinding your own ratio of lean and fatty meat. The most important thing is looking for quality.\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-137296\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-800x510.jpg\" alt=\"meat and veggies on a grill\" width=\"800\" height=\"510\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-800x510.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-768x490.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-1020x651.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>Barbecue Without a Smoker\u003c/strong>[aside postID='bayareabites_95541' label='Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce']\u003cbr>\nThere's a key difference between grilling and barbecue. Grilling is what you do on July 4. It's high heat, over charcoal. Barbecue, however, is all about that low and slow. Here, it's all about the smoke.\u003c/p>\n\u003cp>For those who live in apartments or don’t have a smoker or grill at home, the oven, \u003ca href=\"https://www.thespruceeats.com/best-grill-pans-4160537\">\u003cspan style=\"font-weight: 400\">grill pan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and cast iron pan are the best tools to turn to. When it comes to barbecue, without smoke, the main focus is on the actual technique, says Farr. That means cooking it low and slow with dry heat. For something like a brisket, he recommends setting the oven to 215° F on a non-convection setting if you have a convection oven. For a five-pound piece of pork shoulder without a bone, Farr says he’d bake it at that temperature for five to seven hours until the internal temperature reaches 180° F.\u003c/span>\u003c/p>\n\u003cp>While there may not be smoke, there are other ways to create depth of flavor and browning. Farr recommends using raw turbinado sugar in the dry rub. The sugar will react to the heat over time, and will caramelize and lend color. Patience is also key here. “You don’t want to go in there with your fork and start pulling apart the meat,” says Farr. Picking at it too often and too soon will release the internal moisture, and it can end up drying out the meat. “One big tip is that you don’t want to do anything. After you take it out of the oven, put it on the stove and let it rest for up to an hour. If you start to see steam come out when cutting, it’s still too hot. If you see steam, that’s your juice. That’s the stuff you want to stay in there.”[aside postID='bayareabites_86210' label='Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip']\u003c/p>\n\u003cp>For those who really want that smoke flavor, your oven can be converted into a makeshift smoker. Grab some applewood smoking chips from the local grocer, hit them with a blow torch right before you put the meat in the oven and place the chips on the bottom rack of the oven at the same time the meat goes in above the chips. Farr says that putting the chips in at the beginning will be the most effective way to get that smoked flavor. The dry heat at the beginning dries out the moisture, and that’s the point where the smoke will adhere to the meat, he says. The smoke might trip up the smoke detector, so consider this a fair warning to do at your own risk, especially if you have a landlord.\u003c/p>\n\u003cp>There's also a safer way to get a \u003ca href=\"https://www.kqed.org/bayareabites/95541/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce\">serious rack of ribs\u003c/a>. You'll need an oven, a grill and a spicy rub to get things started. \u003c/p>\n\u003cp>\u003cstrong>Grilling Without a Grill\u003c/strong>\u003cbr>\n\u003cspan style=\"font-weight: 400\">In terms of grilling, a good sear and browning can be achieved from the oven broiler or a well seasoned pre-heated cast iron pan. There won’t be grill marks unless you have a grill pan, but both options are good in getting even high-heat for burgers, and simulated grilled veggies. One trick Farr uses for searing steaks or burger patties is to heat the pan until it’s nice and hot on medium heat. It will take some time to get the right temperature, but this will ensure an even temperature on the whole surface of your pan. You can test the temperature by pressing a side of the meat or burger patty you’re grilling in the pan. Right before turning, crank up the heat to high and flip. Farr says that this ensures a sear on both sides. Be careful with oil here because more oil equals more smoke (and more potential for your fire alarm going off).\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>And Finally: Learning about Condiments\u003c/strong>\u003cbr>\n\u003cspan style=\"font-weight: 400\">For a virtual cooking class that focuses on what to put on your burger, \u003c/span>\u003ca href=\"https://protect-us.mimecast.com/s/KHKGC680k4sojALJFBg7OE?domain=avitaltours.com\">\u003cspan style=\"font-weight: 400\">Rooh’s Pujan Sarkar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> hosts a how-to on rhubarb chutney on May 24 ($25). Sarkar has a long history with using rhubarb, and the recipe he's teaching is a riff off of tomato-date chutney. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"This year's Memorial Day weekend looks a little different. Here's how to still get your BBQ fix.","status":"publish","parent":0,"modified":1621634299,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1682},"headData":{"title":"Summer Is Here: How to Grill and Barbecue in Quarantine—Or Simply Get it Delivered | KQED","description":"This year's Memorial Day weekend looks a little different. Here's how to still get your BBQ fix.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137291 https://ww2.kqed.org/bayareabites/?p=137291","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/21/summer-is-here-how-to-grill-and-barbecue-in-quarantine-or-simply-get-it-delivered/","disqusTitle":"Summer Is Here: How to Grill and Barbecue in Quarantine—Or Simply Get it Delivered","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137291/summer-is-here-how-to-grill-and-barbecue-in-quarantine-or-simply-get-it-delivered","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Memorial Day weekend typically marks the start of summer and grilling season. It’s a time to break out the apron and tongs, fire up the charcoal and listen to the sweet sizzle of patties and corn on the cob. It’s all about the slow and low smoke of barbecued brisket, and the Dolores Park or Golden Gate Park cookout for those who don’t have grills in their homes.\u003c/p>\n\u003cp>This year is a little different, though. While that big park-side grill-out may not be advisable, or even possible, there are many different ways to have a barbecue at home. Use this guide to find delivery or pickup options of pre-seasoned meats ready for your oven or grill pan. You can look through recipes to make yourself, try some smoker hacks or go the takeout route.\u003c/p>\n\u003ch2>Delivery and Takeout Options\u003c/h2>\n\u003cp>\u003cstrong>Cook-at-Home Meal Kits and Pre-seasoned Meats\u003c/strong>\u003cbr>\nWhile \u003cb>Perbacco\u003c/b>\u003cspan style=\"font-weight: 400\"> is typically closed the Sunday and Monday of Memorial Day Weekend, the restaurant decided to offer a special menu based on the success of their previous coronavirus holiday kits. The FiDi restaurant doesn’t typically offer takeout, and has had to adapt. One of its more well-known events is a Passover Sedar dinner. But, this year, the restaurant couldn’t host it. Instead, they turned to meal kits, and they’ve seen success with it. “It hasn’t been easy,” says general manager and co-owner Umberto Gibin. “We’re learning day by day. [This] is successful enough, but not sustainable. We’re taking care of the people around us who would normally come into the restaurant.”\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_27318","label":"10 Tips for Making Great Hamburgers "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>Perbacco's \u003ca href=\"http://www.perbaccosf.com/menus/\">\u003cspan style=\"font-weight: 400\">Memorial Day menu \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">is an a-la-carte list of ready-to-grill items ranging from dry-aged steaks and king salmon to asparagus and fingerling potatoes. Wine and cocktails are also on the menu for takeout. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_137295\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137295\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-800x832.jpg\" alt=\"Burger box from Palatte\" width=\"800\" height=\"832\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-800x832.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-160x166.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-768x798.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-1020x1060.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Palette-at-Home-Memorial-Day-Box-credit-Peter-J.-Hemsley-1920x1996.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The burger kit from Palette. \u003ccite>(Peter Hemsley / Palatte)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Palette \u003c/b>\u003cspan style=\"font-weight: 400\">is known for its artistic takes on food, but this Memorial Day, chef-owner Peter Hemsley decided to do simple \u003ca href=\"https://protect-us.mimecast.com/s/5YuYCZ6W5NuMrVKYIzuu4h?domain=palette-sf.com\" target=\"_blank\" rel=\"noopener noreferrer\">burger kits.\u003c/a> “It was the kickoff of summer and what Memorial Day means, outdoor grilling and summertime casual dining,” says Hemsley. “Putting on the takeout picnic or barbecue box is a move toward what people are gravitating toward in the next couple weeks. We went for a more generic Americana feel because we feel like people are desiring and craving some of that right now.” The restaurant is offering a vegetarian patty made from jackfruit, grains, oats, spices, beets and other vegetables that Hemsley calls the Palette Possible burger. \u003c/span>\u003cb>Mina Family Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> is going the meal-kit route with a whole rack of ribs, a liter of pulled pork, barbecue chicken and a burger grill kit that are all grill-ready.\u003c/span>\u003ca href=\"http://mx.michaelmina.net/recipe-exchange/download/?file_id=28479&nodl=true\">\u003cspan style=\"font-weight: 400\"> The meal-kit\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> also comes with sides like coleslaw, potato salad and barbecue beans. The kits ($139) are meant to serve three to four people throughout the weekend. Orders must be made in advance, and there’s a May 21, 5pm deadline for Saturday pickup or delivery and a May 22 deadline for Sunday pickup or delivery. Delivery is available in San Francisco and within a 40-mile radius for an additional charge.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>4505 Burgers and BBQ\u003c/strong> isn’t offering any particular specials for the weekend, but its Oakland location will be open on Memorial Day for pickup. The restaurant has \u003c/span>\u003ca href=\"https://www.toasttab.com/4505-burgers-bbq-divisadero/v3#1faa2ad1-dfc4-4e22-83e2-f1fa17eec24b\">\u003cspan style=\"font-weight: 400\">a smoked meat by-the-pound option \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">for those looking to get some barbecue without having to cook.\u003c/span>\u003ca href=\"https://babybluesbbq.com/baby-blues-bbq-menus/menu-san-francisco/\">\u003cspan style=\"font-weight: 400\"> \u003cstrong>Baby Blues BBQ\u003c/strong> in SF\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which originally started out of Los Angeles, has its menu available for delivery via DoorDash. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Staying Out of the Kitchen Entirely With Pre-Made BBQ\u003c/strong>\u003cbr>\n\u003cspan style=\"font-weight: 400\">In Oakland, \u003c/span>\u003ca href=\"https://www.smokinwoodsbbq.com/\">\u003cspan style=\"font-weight: 400\">\u003cstrong>Smokin Woods BBQ\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> offers next-day pickup or same-day meat plates via Caviar. \u003ca href=\"https://kcsbbq.com/covid-19-hours/\">\u003cstrong>KC's Barbecue\u003c/strong>\u003c/a> in Berkeley is also offering ribs, brisket and chicken for online ordering. For those looking to go beyond smoked meats and burgers, \u003c/span>\u003ca href=\"http://www.rosamundesausagegrill.com/menu.html\">\u003cspan style=\"font-weight: 400\">\u003cstrong>Rosamunde\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has delivery and takeout options for its sausages in both Oakland and San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Martinez and Pleasant Hill,\u003c/span>\u003ca href=\"https://www.slowhandbbq.com/\">\u003cspan style=\"font-weight: 400\"> \u003cstrong>Slow Hand Barbecue\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> recently started offering beer and wine sales with orders. Delivery is available through GrubHub, DoorDash or by calling. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And \u003cstrong>Gott’s\u003c/strong> is probably one of the more well-known local names \u003c/span>\u003ca href=\"https://www.gotts.com/\">\u003cspan style=\"font-weight: 400\">when it comes to burgers\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. They’re open for pickup and delivery in St. Helena, downtown Napa, the Ferry Building in SF, Walnut Creek, Marin and Palo Alto. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>Cook It Yourself: Tips and Techniques During Shelter-in Place\u003c/h2>\n\u003cp>\u003cstrong>Shopping\u003c/strong>\u003cbr>\n“Fat is flavor,” says Ryan Farr of 4505 Burgers and BBQ. For a good pork chop for grilling, look for one with pearly white fat that’s about half an inch to three-quarters of an inch. Look for dark pork, as opposed to lighter pork resembling chicken breast. In all cuts, especially for meats that are going to be smoked or baked low and slow, a good amount of fat will help add to the flavor. In terms of where to go, Farr recommends Clove and Hoof in Oakland, and Marina Meats or Fatted Calf, both in San Francisco. Several local butcheries are open during the pandemic, which are great spots to look for prime cuts, especially with \u003ca href=\"https://www.npr.org/2020/05/09/853349931/meatpackers-warn-that-the-coronavirus-outbreaks-might-lead-to-meat-shortages\">\u003cspan style=\"font-weight: 400\">potential meat shortages\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. When it comes to \u003ca href=\"https://www.kqed.org/bayareabites/27318/10-tips-for-making-great-hamburgers\">burgers\u003c/a>, consider grinding your own ratio of lean and fatty meat. The most important thing is looking for quality.\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-137296\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-800x510.jpg\" alt=\"meat and veggies on a grill\" width=\"800\" height=\"510\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-800x510.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-768x490.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325-1020x651.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/barbecue-bbq-beef-charcoal-533325.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>Barbecue Without a Smoker\u003c/strong>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_95541","label":"Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThere's a key difference between grilling and barbecue. Grilling is what you do on July 4. It's high heat, over charcoal. Barbecue, however, is all about that low and slow. Here, it's all about the smoke.\u003c/p>\n\u003cp>For those who live in apartments or don’t have a smoker or grill at home, the oven, \u003ca href=\"https://www.thespruceeats.com/best-grill-pans-4160537\">\u003cspan style=\"font-weight: 400\">grill pan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and cast iron pan are the best tools to turn to. When it comes to barbecue, without smoke, the main focus is on the actual technique, says Farr. That means cooking it low and slow with dry heat. For something like a brisket, he recommends setting the oven to 215° F on a non-convection setting if you have a convection oven. For a five-pound piece of pork shoulder without a bone, Farr says he’d bake it at that temperature for five to seven hours until the internal temperature reaches 180° F.\u003c/span>\u003c/p>\n\u003cp>While there may not be smoke, there are other ways to create depth of flavor and browning. Farr recommends using raw turbinado sugar in the dry rub. The sugar will react to the heat over time, and will caramelize and lend color. Patience is also key here. “You don’t want to go in there with your fork and start pulling apart the meat,” says Farr. Picking at it too often and too soon will release the internal moisture, and it can end up drying out the meat. “One big tip is that you don’t want to do anything. After you take it out of the oven, put it on the stove and let it rest for up to an hour. If you start to see steam come out when cutting, it’s still too hot. If you see steam, that’s your juice. That’s the stuff you want to stay in there.”\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_86210","label":"Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For those who really want that smoke flavor, your oven can be converted into a makeshift smoker. Grab some applewood smoking chips from the local grocer, hit them with a blow torch right before you put the meat in the oven and place the chips on the bottom rack of the oven at the same time the meat goes in above the chips. Farr says that putting the chips in at the beginning will be the most effective way to get that smoked flavor. The dry heat at the beginning dries out the moisture, and that’s the point where the smoke will adhere to the meat, he says. The smoke might trip up the smoke detector, so consider this a fair warning to do at your own risk, especially if you have a landlord.\u003c/p>\n\u003cp>There's also a safer way to get a \u003ca href=\"https://www.kqed.org/bayareabites/95541/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce\">serious rack of ribs\u003c/a>. You'll need an oven, a grill and a spicy rub to get things started. \u003c/p>\n\u003cp>\u003cstrong>Grilling Without a Grill\u003c/strong>\u003cbr>\n\u003cspan style=\"font-weight: 400\">In terms of grilling, a good sear and browning can be achieved from the oven broiler or a well seasoned pre-heated cast iron pan. There won’t be grill marks unless you have a grill pan, but both options are good in getting even high-heat for burgers, and simulated grilled veggies. One trick Farr uses for searing steaks or burger patties is to heat the pan until it’s nice and hot on medium heat. It will take some time to get the right temperature, but this will ensure an even temperature on the whole surface of your pan. You can test the temperature by pressing a side of the meat or burger patty you’re grilling in the pan. Right before turning, crank up the heat to high and flip. Farr says that this ensures a sear on both sides. Be careful with oil here because more oil equals more smoke (and more potential for your fire alarm going off).\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>And Finally: Learning about Condiments\u003c/strong>\u003cbr>\n\u003cspan style=\"font-weight: 400\">For a virtual cooking class that focuses on what to put on your burger, \u003c/span>\u003ca href=\"https://protect-us.mimecast.com/s/KHKGC680k4sojALJFBg7OE?domain=avitaltours.com\">\u003cspan style=\"font-weight: 400\">Rooh’s Pujan Sarkar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> hosts a how-to on rhubarb chutney on May 24 ($25). Sarkar has a long history with using rhubarb, and the recipe he's teaching is a riff off of tomato-date chutney. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137291/summer-is-here-how-to-grill-and-barbecue-in-quarantine-or-simply-get-it-delivered","authors":["11689"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_10028","bayareabites_10916","bayareabites_12"],"tags":["bayareabites_2250","bayareabites_744","bayareabites_2550","bayareabites_2198"],"featImg":"bayareabites_137294","label":"bayareabites"},"bayareabites_137260":{"type":"posts","id":"bayareabites_137260","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137260","score":null,"sort":[1589930986000]},"guestAuthors":[],"slug":"the-bay-area-restaurant-system-was-always-broken-how-do-we-fix-it","title":"The Bay Area Restaurant System Was Always Broken. How Do We Fix It?","publishDate":1589930986,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Before the COVID-19 pandemic, the Bay Area \u003cspan class=\"c-mrkdwn__highlight\">food\u003c/span> industry was in a quiet but persistent crisis. The majority of \u003cspan class=\"c-mrkdwn__highlight\">restaurant\u003c/span> workers earned far below a living wage for the region, even for jobs with tips factored in. Steadily rising residential and commercial rents meant that \u003cspan class=\"c-mrkdwn__highlight\">restaurant\u003c/span> owners swallowed slim margins as an industry standard that would outlive their ambitions. Farmworkers across the state toiled from dusk until dawn with no employer or government safety nets to count on.\u003c/p>\n\u003cp>Then the pandemic hit and “everything changed,” said Mourad Lahlou, the chef and owner of Mourad and Aziza in San Francisco. “It shattered what was solid, and it exposed what was weak.”\u003c/p>\n\u003cp>From farms to restaurants and workers, there’s a lot of uncertainty that hangs over food systems and its fragile infrastructure. Amidst the crisis, is there potential to rebuild a more equitable food industry? What solutions could address the flaws that predate the pandemic? These are the questions we asked seven Bay Area food figures who are grappling with long-lived issues magnified by a new reality.\u003c/p>\n\u003ch3>The Restaurant Dilemma\u003c/h3>\n\u003cp>\u003cstrong>Mourad Lahlou, chef and owner of Mourad and Aziza\u003cem>: \u003c/em>\u003c/strong>The problem is not so much when we're going to be able to open our restaurants again. What's going to happen is they're going to let us open at half capacity. People are going to be freaked out about sitting around other people. We're going to start taking temperatures of people who come in. We're going to start wearing gloves and masks and have disposable menus as if we were a business that had a big margin where we can afford to do these things. Our rent is going to be the same. The insurance companies are going to charge the same premiums. Minimum wage is still the same. It's incomprehensible to even think that anybody is going to survive this.\u003c/p>\n\u003cp>If we don't really address these issues now in a very forceful way, I truly believe that the impact of this is going to last way beyond the vaccine or the eradication of this pandemic. That's what keeps me up at night. It’s so scary to me that only the big corporations are going to have the means and the possibility to open restaurants whenever they want, wherever they want. That desire for people to share their culture wherever they're coming from, I'm afraid that's going to go away and the diversity [of the industry] is going to be damaged.\u003c/p>\n\u003cfigure id=\"attachment_137277\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137277\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-800x533.jpeg\" alt=\"Mourad Lahlou of Aziza and Mourad in San Francisco fears the pandemic and its aftermath will decimate diversity in dining. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mourad Lahlou of Aziza and Mourad in San Francisco fears the pandemic and its aftermath will decimate diversity in dining. \u003ccite>(Jude Rywelski )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There were almost immoral conditions for people to be able to survive in cities like San Francisco where people could not even afford to live in the places they work. We, as a public and as operators, talked about it quite a bit, but we were never able to turn the corner on it. In return, we were squeezing everybody from the farmer to staff.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[pullquote citation='Emiliana Puyana']'For some folks reopening their doors will be a similar investment to the investment they had to make when they opened their restaurant in the first place.'[/pullquote]\u003c/p>\n\u003cp>\u003cstrong>Emiliana Puyana, Program Manager, La Cocina:\u003c/strong> What we've overwhelmingly seen at La Cocina is a reduction in sales and revenue, anywhere from 80% all the way up to 100%. The food industry is incredibly difficult. It's a business with such slim profit margins where seven to 10 percent is an industry standard. Commercial real estate in this town is untenable. That piece of the puzzle has played a big role in this effort to survive the crisis. The vast majority of businesses that cannot reach some sort of full rent abatement or meaningful rent negotiations with their landlords — it will be impossible [for them] to reopen. And that's not taking into account other outstanding loans that businesses might have, rehiring so many employees and restocking your kitchens. For some folks, reopening their doors will be a similar investment to the investment they had to make when they opened their restaurant in the first place.\u003c/p>\n\u003cp>It's a really difficult time, a time that puts a lot of people's livelihoods at risk. Not just the restaurant owners, but everybody that's employed within this industry. But it also allows this industry a chance to reassess and build a system that takes more factors into account. Not all restaurants are built the same. What a small mom-and-pop shop in the Mission needs might look very different than what a small mom-and-pop shop in [San Francisco's] Chinatown needs. It's not until we start really working together with the support of folks who can bring about change and fight on our behalf that we'll see the outcome we need.\u003c/p>\n\u003cfigure id=\"attachment_137278\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137278\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-800x568.png\" alt=\"Incubator La Cocina's is offering multi-meal food boxes to offset the severe fall in revenue its businesses have experienced.\" width=\"800\" height=\"568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-800x568.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-160x114.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-768x545.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-1020x724.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung.png 1491w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Incubator La Cocina offers food boxes from its businesses to offset their revenue losses. \u003ccite>(Gene X Hwang / Orange Photography )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We are very fortunate to not have a \u003ca href=\"https://time.com/5404475/history-tipping-american-restaurants-civil-war/\" target=\"_blank\" rel=\"noopener noreferrer\">tipped minimum wage\u003c/a> here in the state of California. But at the same time, the vast majority of our employees in the food industry are not [getting] a living wage [and] restaurant owners are unable to bear any more weight on that front. I don't know what the answer is there, but it seems like we need to ensure that we have affordable housing and more of it so that we can keep folks wanting to work in this industry in our area, which was already a huge problem before this crisis hit. Will there be anybody willing to work for $15 an hour or $16 an hour, when they're going to need to be on a crowded train coming into cities to work from wherever they live in order to be able to afford housing?\u003c/p>\n\u003cp>\u003cstrong>Maria Moreno, Community Organizer, Restaurant Opportunities Center\u003c/strong>: I feel really privileged and honored to be doing this work during this time. I feel like now more than ever an organization like ours has proved to be essential for workers. [We’re] getting funds out to people, answering people's critical questions [so they can] receive benefits for those who have benefits, advocating for those who don't receive any benefits, and uplifting the voice of workers from all sectors and from all socioeconomic backgrounds. It has felt really purposeful.\u003c/p>\n\u003cp>[pullquote citation='Maria Moreno']'This industry is so fragile and there's so many people that depend on it. Why continue to pretend that it's not a professional career?'[/pullquote]\u003c/p>\n\u003cp>This industry is so fragile and there's so many people that depend on it. Why continue to pretend that it's not a professional career? It is for so many. So why don't we treat it like that? I want an industry where we're considered a real professional career. We can send that message by providing paid sick time for everyone, [by] providing health benefits, by providing ways for people to save their money in the same way that other companies allow you to [make] investments.\u003c/p>\n\u003ch3>Inequities that Predate the Pandemic\u003c/h3>\n\u003cp>\u003cstrong>Shakirah Simley, Director of San Francisco's Office of Racial Equity: \u003c/strong>\u003c/p>\n\u003cp>There was a disaster before the pandemic. Public health emergencies exploit existing systemic inequalities across the board. Prior to the pandemic, one in four San Franciscans, that's over 200,000 people, were experiencing food insecurity. And now, [that] number has likely skyrocketed. We have existing food insecurity, we have people who are laid off and becoming newly food insecure. We have the particulars of the pandemics that make it hard to access food: transportation, the need to socially distance, the need to wear face covering, limitation on store hours and the impact that COVID-19 continues up the chain for our farmers, for our producers. In the Bay Area, we are surrounded by so much wealth. For us to be tackling such a baseline need and how much it has expanded is really intense.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postid='bayareabites_136549,bayareabites_136564,bayareabites_136903' label='The Food Industry Adapts']\u003c/span>\u003c/p>\n\u003cp>I don't think just because we open again, it's going to go back to “normal.” This society was never normal for a lot of people. It was never normal for communities of color, for LGBTQI communities, for folks who are undocumented.\u003c/p>\n\u003cp>\u003cstrong>Vincent Medina, co-founder, Cafe Ohlone:\u003c/strong> We come from this community that's had disease imposed as a weapon and weaponized against our people in the past. When we shut down [Cafe Ohlone], we knew that we had to turn that moment into focused work for our community: making sure that our elders [had] enough food, that our grandparents had what they needed; that people knew to prepare before grocery stores would be entirely swarmed; that we were able to find ways to provide culture to our community, even if it meant digitally; finding ways to share language, [and] spend this extent of time really searching through those old archives about ways that our community has historically responded to epidemics.\u003c/p>\n\u003cfigure id=\"attachment_137275\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137275\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-800x484.png\" alt=\"\" width=\"800\" height=\"484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-800x484.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-160x97.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-768x464.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-1020x617.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Vincent Medina and Louis Trevino have convened with Cafe Ohlone staff digitally while focusing their attention towards caring for elders in their community. \u003ccite>(Courtesy of Cafe Ohlone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our Tribe, the Muwekma Ohlone Tribe, was historically recognized by the American government, called the Verona Band Alameda County and based on the Pleasanton Rancheria, which was the sovereign piece of Indian land in Pleasanton. That's where my great grandmother was born. As a result of UC Berkeley in 1925 erroneously writing that our people were extinct, in 1927 an agent from the Bureau of Indian affairs struck our Tribe off the list of recognized tribes. Ever since then, our Tribe has been working to have that federal recognition restored. What this means [is] that we don't have a protected land base where we could be able to live together as a community. Nowadays, what we do is we negotiate relationships with park districts. We negotiated gathering permits with certain East Bay regional parks [and] we've been able to gather our foods there.\u003c/p>\n\u003cp>\u003cstrong>Louis Trevino, co-founder, Cafe Ohlone: \u003c/strong>The East Bay Park District and the Hayward Area Recreation District and other park districts in the area deciding to close trails and parks [where it is] difficult to social distance is a responsible thing to do, but it is also a way that the park districts are exercising the ability to lock the gates. [Doing so] excludes the most local indigenous people, Vincent's family here in the East Bay, the Muwekma Ohlone Tribe, from being able to go out into their ancestral places. It sheds light on the fact that even though today we have been able to negotiate leverage positive relationships with the East Bay park park district, that relationship still exists within a colonial framework.\u003c/p>\n\u003cp>[pullquote citation='Vincent Medina']'In this time of a slowdown, we can really dream and imagine.'[/pullquote]\u003c/p>\n\u003cp>\u003cstrong>Vincent Medina: \u003c/strong>We want to make sure that we're continuing to do what we do, where we gather our foods with prayer and gratitude. We feed our community and we teach the public. But we also know that whatever we're going to do into the future, it's going to have to move slowly, carefully and cautiously. And Cafe Ohlone, it’s not going to look exactly like what it did before the shutdown where the cafe was so full that we would have to turn some people away for that time and invite them back. One of the potential outcomes of all of this could be this beautiful transformative time where a lot of those flaws that are having light shed on them can be corrected and fixed. In this time of a slowdown, we can really dream and imagine right now as we're, as we're all stuck inside. We know that our wisdom as Ohlone people and the wisdom that our elders carry and teach is more needed right now than ever. It has the ability to teach us that there's a better way forward that can transform the faltering society that we're living in, into something that's much more meaningful and richer.\u003c/p>\n\u003ch3>Finding Solutions and Leveraging Momentum\u003c/h3>\n\u003cp>\u003cstrong>Shakirah Simley: \u003c/strong>Sometimes what you see within pandemics is that you can be more flexible and creative in thinking about recovery. Advocates have been working for half a decade to get people to be able to buy groceries online with food stamps, and it happened in a snap. I'm hoping [we keep] the flexibility and adaptability of some of these federal and state programs.\u003c/p>\n\u003cp>I'm hoping there's a greater appreciation or direct relationships with people who feed you, from restaurant owners to farmers to artisans folks to your grocer. People are asking themselves, \"If our industrial food system fails, what can I get locally to help me meet this need?\" [The answer] is built on relationships.\u003c/p>\n\u003cp>A lot of our local restaurants, farmers markets and grocers have rather been extremely adaptive. That’s really powerful and I hope they're able to sustain that model and so we'd have more community, neighborhood-based feeding models. Even from aunty who lives in one housing development making plates for everybody and delivering it door to door with plates wrapped in aluminum foil. That needs to be maintained. The industry itself is stepping up and being adaptive, but there's individual people who have stepped up to feed their neighborhood, and often for free.\u003c/p>\n\u003cp>\u003cstrong>Mourad Lahlou: \u003c/strong>The majority of the work we've been doing with [Bay Area Hospitality Coalition] is to help the community and our fellow industry people. But at the same time, it's been good for us because we are talking to each other. It's a therapeutic session every day where we cry one day, we yell one day, we laugh one day. We're supportive of each other and it's been really wonderful. I've never been closer to my chef or hospitality community as much as I am right now. One of the ideas that I had was to ask the federal or state government to compensate us if we're mandated to open at half capacity. To compensate the other half so that we are able to pay people what we're supposed to pay them. We are able to pay our rents without being harassed. We are able to pay our purveyors, our farmers without asking them to wait 30 days or 60 days before they get a check.\u003c/p>\n\u003cfigure id=\"attachment_137273\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137273\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-800x600.jpg\" alt=\"Restaurant Opportunity Center's Maria Moreno is working towards safety nets for undocumented workers in the restaurant industry. \" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant Opportunity Center's Maria Moreno insists service work in the restaurant industry be treated as a career. \u003ccite>(Courtesy of Maria Moreno)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Maria Moreno: \u003c/strong>Right now we're working on a “right to return” policy to ensure that workers who were already hired by restaurants all over the Bay Area actually have a place to come back to. And not just in restaurants, but all kinds of jobs. The policy requires [businesses] to rehire laid-off workers before hiring other people. If they only need 50% of the staff that they had before, that's okay. They just have to bring back laid-off workers who have worked there the longest and in qualifications that they need until they have as many workers as they need. It's not asking businesses to take on more than they can handle.\u003c/p>\n\u003ch3>Personal and Corporate Accountability\u003c/h3>\n\u003cp>\u003cstrong>Jocelyn Jackson, co-founder of People’s Kitchen Collective:\u003c/strong> People want to say “You have my thoughts and prayers,” or there's the feeling of wanting to do the hero worship [of] the folks that are on the frontline. I appreciate the intention of that, but what doesn't happen at that celebration of their sacrifice is acknowledging that the people deeply impacted by these capitalists or profit-driven decisions are being put in harm's way. It doesn't matter if we call them heroes if they can't also be supported in their humanity. And that means having the pay that respects the value of who they are, the safety equipment that they need, the healthcare that they need, the housing. To have the visibility that's required for our economy to totally, absolutely shift forevermore away from something that invisibilizes and dehumanizes them. Folks that are getting the support like the medical community, they deserve it, absolutely they do—but are food workers getting that same support? Are they getting the offers of free meals for a year? Are they being offered hotel rooms so they can quarantine so they don't put their families at risk? No, because the disposable nature of the food community is so entrenched in the habits of this industry.\u003c/p>\n\u003cp>[pullquote citation='Jocelyn Jackson']' It doesn't matter if we call them heroes if they can't also be supported in their humanity.'[/pullquote]\u003c/p>\n\u003cp>Accountability is often achieved through watchdog groups—people taking the initiative and the personal responsibility to hold corporations accountable for their actions. There needs to be a new wave of that in the activist world. It's not simply mutual aid. It's not just the activism of protest. It's not an easy task. [But] it's essential because we're using this phrase “essential workers,” and it feels like a misnomer because of the treatment that they're experiencing. The essential quality is their humanity and for that to be lifted up and for that to be amplified is one of the biggest parts of re-shaping the food community so that it is supportive of everyone at every level and not filled with the dynamics of disposability.\u003c/p>\n\u003cfigure id=\"attachment_137274\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137274\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-800x1200.jpg\" alt=\"\" width=\"800\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">People's Kitchen Collective founders Saqib Keval, Sita Kuratomi Bhaumik and Jocelyn Jackson have spent the past 10 years imagining and working towards more equitable food systems. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sita Kuratomi Bhaumik, co-founder, People’s Kitchen Collective: \u003c/strong>We don't want this to return to the way things were, and it can’t. [People’s Kitchen Collective] is always in a state of change, but I think that in times of crisis, we are more ourselves and the problems bubble up in neon in a way that they demand more of our attention. As we make decisions about how it is that we feed ourselves and each other, one of the biggest challenges for me in this pandemic is the ways we are used to supporting our community could also be harmful in terms of gathering in large numbers. We're planning for future events including Life is Living and looking to distribute food instead of gathering together.\u003c/p>\n\u003cp>I have both hope and disillusionment around [the future]. I do think that this moment is about the alienation of labor laid bare and what that means for restoring our whole selves as people. [I] think about this question that a former student of mine, Marianna Martinez, asked me: “What are our jobs outside of capitalism?” What are we really meant to be doing? Are we meant to be caring for an elder in our family? Are we meant to be a writer? Are we meant to help people start gardens? How can more of our lives be taken up with the activities where we are the brightest? I would ask that if you are a person who is waiting for things to go back to normal, to think about all of the people for whom that is not true.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It's about asking those questions and they're difficult to reckon with in the face of so much real loss and real fear. It is so important to think about our collective survival in a way that truly supports, not just any one person, but how we can get there together because that's the only way we're going to get there.\u003c/p>\n\n","blocks":[],"excerpt":"Chefs and organizers respond to COVID-19 and imagine what future awaits the food industry. ","status":"publish","parent":0,"modified":1621634313,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":3353},"headData":{"title":"The Bay Area Restaurant System Was Always Broken. How Do We Fix It? | KQED","description":"Chefs and organizers respond to COVID-19 and imagine what future awaits the food industry. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137260 https://ww2.kqed.org/bayareabites/?p=137260","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/19/the-bay-area-restaurant-system-was-always-broken-how-do-we-fix-it/","disqusTitle":"The Bay Area Restaurant System Was Always Broken. How Do We Fix It?","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137260/the-bay-area-restaurant-system-was-always-broken-how-do-we-fix-it","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Before the COVID-19 pandemic, the Bay Area \u003cspan class=\"c-mrkdwn__highlight\">food\u003c/span> industry was in a quiet but persistent crisis. The majority of \u003cspan class=\"c-mrkdwn__highlight\">restaurant\u003c/span> workers earned far below a living wage for the region, even for jobs with tips factored in. Steadily rising residential and commercial rents meant that \u003cspan class=\"c-mrkdwn__highlight\">restaurant\u003c/span> owners swallowed slim margins as an industry standard that would outlive their ambitions. Farmworkers across the state toiled from dusk until dawn with no employer or government safety nets to count on.\u003c/p>\n\u003cp>Then the pandemic hit and “everything changed,” said Mourad Lahlou, the chef and owner of Mourad and Aziza in San Francisco. “It shattered what was solid, and it exposed what was weak.”\u003c/p>\n\u003cp>From farms to restaurants and workers, there’s a lot of uncertainty that hangs over food systems and its fragile infrastructure. Amidst the crisis, is there potential to rebuild a more equitable food industry? What solutions could address the flaws that predate the pandemic? These are the questions we asked seven Bay Area food figures who are grappling with long-lived issues magnified by a new reality.\u003c/p>\n\u003ch3>The Restaurant Dilemma\u003c/h3>\n\u003cp>\u003cstrong>Mourad Lahlou, chef and owner of Mourad and Aziza\u003cem>: \u003c/em>\u003c/strong>The problem is not so much when we're going to be able to open our restaurants again. What's going to happen is they're going to let us open at half capacity. People are going to be freaked out about sitting around other people. We're going to start taking temperatures of people who come in. We're going to start wearing gloves and masks and have disposable menus as if we were a business that had a big margin where we can afford to do these things. Our rent is going to be the same. The insurance companies are going to charge the same premiums. Minimum wage is still the same. It's incomprehensible to even think that anybody is going to survive this.\u003c/p>\n\u003cp>If we don't really address these issues now in a very forceful way, I truly believe that the impact of this is going to last way beyond the vaccine or the eradication of this pandemic. That's what keeps me up at night. It’s so scary to me that only the big corporations are going to have the means and the possibility to open restaurants whenever they want, wherever they want. That desire for people to share their culture wherever they're coming from, I'm afraid that's going to go away and the diversity [of the industry] is going to be damaged.\u003c/p>\n\u003cfigure id=\"attachment_137277\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137277\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-800x533.jpeg\" alt=\"Mourad Lahlou of Aziza and Mourad in San Francisco fears the pandemic and its aftermath will decimate diversity in dining. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/5EB76FD2-3573-4525-917B-F09A3CC47FB9.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mourad Lahlou of Aziza and Mourad in San Francisco fears the pandemic and its aftermath will decimate diversity in dining. \u003ccite>(Jude Rywelski )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There were almost immoral conditions for people to be able to survive in cities like San Francisco where people could not even afford to live in the places they work. We, as a public and as operators, talked about it quite a bit, but we were never able to turn the corner on it. In return, we were squeezing everybody from the farmer to staff.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"'For some folks reopening their doors will be a similar investment to the investment they had to make when they opened their restaurant in the first place.'","name":"pullquote","attributes":{"named":{"citation":"Emiliana Puyana","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Emiliana Puyana, Program Manager, La Cocina:\u003c/strong> What we've overwhelmingly seen at La Cocina is a reduction in sales and revenue, anywhere from 80% all the way up to 100%. The food industry is incredibly difficult. It's a business with such slim profit margins where seven to 10 percent is an industry standard. Commercial real estate in this town is untenable. That piece of the puzzle has played a big role in this effort to survive the crisis. The vast majority of businesses that cannot reach some sort of full rent abatement or meaningful rent negotiations with their landlords — it will be impossible [for them] to reopen. And that's not taking into account other outstanding loans that businesses might have, rehiring so many employees and restocking your kitchens. For some folks, reopening their doors will be a similar investment to the investment they had to make when they opened their restaurant in the first place.\u003c/p>\n\u003cp>It's a really difficult time, a time that puts a lot of people's livelihoods at risk. Not just the restaurant owners, but everybody that's employed within this industry. But it also allows this industry a chance to reassess and build a system that takes more factors into account. Not all restaurants are built the same. What a small mom-and-pop shop in the Mission needs might look very different than what a small mom-and-pop shop in [San Francisco's] Chinatown needs. It's not until we start really working together with the support of folks who can bring about change and fight on our behalf that we'll see the outcome we need.\u003c/p>\n\u003cfigure id=\"attachment_137278\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137278\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-800x568.png\" alt=\"Incubator La Cocina's is offering multi-meal food boxes to offset the severe fall in revenue its businesses have experienced.\" width=\"800\" height=\"568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-800x568.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-160x114.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-768x545.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung-1020x724.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LaCocina_GeneHwaung.png 1491w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Incubator La Cocina offers food boxes from its businesses to offset their revenue losses. \u003ccite>(Gene X Hwang / Orange Photography )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We are very fortunate to not have a \u003ca href=\"https://time.com/5404475/history-tipping-american-restaurants-civil-war/\" target=\"_blank\" rel=\"noopener noreferrer\">tipped minimum wage\u003c/a> here in the state of California. But at the same time, the vast majority of our employees in the food industry are not [getting] a living wage [and] restaurant owners are unable to bear any more weight on that front. I don't know what the answer is there, but it seems like we need to ensure that we have affordable housing and more of it so that we can keep folks wanting to work in this industry in our area, which was already a huge problem before this crisis hit. Will there be anybody willing to work for $15 an hour or $16 an hour, when they're going to need to be on a crowded train coming into cities to work from wherever they live in order to be able to afford housing?\u003c/p>\n\u003cp>\u003cstrong>Maria Moreno, Community Organizer, Restaurant Opportunities Center\u003c/strong>: I feel really privileged and honored to be doing this work during this time. I feel like now more than ever an organization like ours has proved to be essential for workers. [We’re] getting funds out to people, answering people's critical questions [so they can] receive benefits for those who have benefits, advocating for those who don't receive any benefits, and uplifting the voice of workers from all sectors and from all socioeconomic backgrounds. It has felt really purposeful.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"'This industry is so fragile and there's so many people that depend on it. Why continue to pretend that it's not a professional career?'","name":"pullquote","attributes":{"named":{"citation":"Maria Moreno","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This industry is so fragile and there's so many people that depend on it. Why continue to pretend that it's not a professional career? It is for so many. So why don't we treat it like that? I want an industry where we're considered a real professional career. We can send that message by providing paid sick time for everyone, [by] providing health benefits, by providing ways for people to save their money in the same way that other companies allow you to [make] investments.\u003c/p>\n\u003ch3>Inequities that Predate the Pandemic\u003c/h3>\n\u003cp>\u003cstrong>Shakirah Simley, Director of San Francisco's Office of Racial Equity: \u003c/strong>\u003c/p>\n\u003cp>There was a disaster before the pandemic. Public health emergencies exploit existing systemic inequalities across the board. Prior to the pandemic, one in four San Franciscans, that's over 200,000 people, were experiencing food insecurity. And now, [that] number has likely skyrocketed. We have existing food insecurity, we have people who are laid off and becoming newly food insecure. We have the particulars of the pandemics that make it hard to access food: transportation, the need to socially distance, the need to wear face covering, limitation on store hours and the impact that COVID-19 continues up the chain for our farmers, for our producers. In the Bay Area, we are surrounded by so much wealth. For us to be tackling such a baseline need and how much it has expanded is really intense.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136549,bayareabites_136564,bayareabites_136903","label":"The Food Industry Adapts "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>I don't think just because we open again, it's going to go back to “normal.” This society was never normal for a lot of people. It was never normal for communities of color, for LGBTQI communities, for folks who are undocumented.\u003c/p>\n\u003cp>\u003cstrong>Vincent Medina, co-founder, Cafe Ohlone:\u003c/strong> We come from this community that's had disease imposed as a weapon and weaponized against our people in the past. When we shut down [Cafe Ohlone], we knew that we had to turn that moment into focused work for our community: making sure that our elders [had] enough food, that our grandparents had what they needed; that people knew to prepare before grocery stores would be entirely swarmed; that we were able to find ways to provide culture to our community, even if it meant digitally; finding ways to share language, [and] spend this extent of time really searching through those old archives about ways that our community has historically responded to epidemics.\u003c/p>\n\u003cfigure id=\"attachment_137275\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137275\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-800x484.png\" alt=\"\" width=\"800\" height=\"484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-800x484.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-160x97.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-768x464.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone-1020x617.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/CafeOhlone.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Vincent Medina and Louis Trevino have convened with Cafe Ohlone staff digitally while focusing their attention towards caring for elders in their community. \u003ccite>(Courtesy of Cafe Ohlone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our Tribe, the Muwekma Ohlone Tribe, was historically recognized by the American government, called the Verona Band Alameda County and based on the Pleasanton Rancheria, which was the sovereign piece of Indian land in Pleasanton. That's where my great grandmother was born. As a result of UC Berkeley in 1925 erroneously writing that our people were extinct, in 1927 an agent from the Bureau of Indian affairs struck our Tribe off the list of recognized tribes. Ever since then, our Tribe has been working to have that federal recognition restored. What this means [is] that we don't have a protected land base where we could be able to live together as a community. Nowadays, what we do is we negotiate relationships with park districts. We negotiated gathering permits with certain East Bay regional parks [and] we've been able to gather our foods there.\u003c/p>\n\u003cp>\u003cstrong>Louis Trevino, co-founder, Cafe Ohlone: \u003c/strong>The East Bay Park District and the Hayward Area Recreation District and other park districts in the area deciding to close trails and parks [where it is] difficult to social distance is a responsible thing to do, but it is also a way that the park districts are exercising the ability to lock the gates. [Doing so] excludes the most local indigenous people, Vincent's family here in the East Bay, the Muwekma Ohlone Tribe, from being able to go out into their ancestral places. It sheds light on the fact that even though today we have been able to negotiate leverage positive relationships with the East Bay park park district, that relationship still exists within a colonial framework.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"'In this time of a slowdown, we can really dream and imagine.'","name":"pullquote","attributes":{"named":{"citation":"Vincent Medina","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Vincent Medina: \u003c/strong>We want to make sure that we're continuing to do what we do, where we gather our foods with prayer and gratitude. We feed our community and we teach the public. But we also know that whatever we're going to do into the future, it's going to have to move slowly, carefully and cautiously. And Cafe Ohlone, it’s not going to look exactly like what it did before the shutdown where the cafe was so full that we would have to turn some people away for that time and invite them back. One of the potential outcomes of all of this could be this beautiful transformative time where a lot of those flaws that are having light shed on them can be corrected and fixed. In this time of a slowdown, we can really dream and imagine right now as we're, as we're all stuck inside. We know that our wisdom as Ohlone people and the wisdom that our elders carry and teach is more needed right now than ever. It has the ability to teach us that there's a better way forward that can transform the faltering society that we're living in, into something that's much more meaningful and richer.\u003c/p>\n\u003ch3>Finding Solutions and Leveraging Momentum\u003c/h3>\n\u003cp>\u003cstrong>Shakirah Simley: \u003c/strong>Sometimes what you see within pandemics is that you can be more flexible and creative in thinking about recovery. Advocates have been working for half a decade to get people to be able to buy groceries online with food stamps, and it happened in a snap. I'm hoping [we keep] the flexibility and adaptability of some of these federal and state programs.\u003c/p>\n\u003cp>I'm hoping there's a greater appreciation or direct relationships with people who feed you, from restaurant owners to farmers to artisans folks to your grocer. People are asking themselves, \"If our industrial food system fails, what can I get locally to help me meet this need?\" [The answer] is built on relationships.\u003c/p>\n\u003cp>A lot of our local restaurants, farmers markets and grocers have rather been extremely adaptive. That’s really powerful and I hope they're able to sustain that model and so we'd have more community, neighborhood-based feeding models. Even from aunty who lives in one housing development making plates for everybody and delivering it door to door with plates wrapped in aluminum foil. That needs to be maintained. The industry itself is stepping up and being adaptive, but there's individual people who have stepped up to feed their neighborhood, and often for free.\u003c/p>\n\u003cp>\u003cstrong>Mourad Lahlou: \u003c/strong>The majority of the work we've been doing with [Bay Area Hospitality Coalition] is to help the community and our fellow industry people. But at the same time, it's been good for us because we are talking to each other. It's a therapeutic session every day where we cry one day, we yell one day, we laugh one day. We're supportive of each other and it's been really wonderful. I've never been closer to my chef or hospitality community as much as I am right now. One of the ideas that I had was to ask the federal or state government to compensate us if we're mandated to open at half capacity. To compensate the other half so that we are able to pay people what we're supposed to pay them. We are able to pay our rents without being harassed. We are able to pay our purveyors, our farmers without asking them to wait 30 days or 60 days before they get a check.\u003c/p>\n\u003cfigure id=\"attachment_137273\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137273\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-800x600.jpg\" alt=\"Restaurant Opportunity Center's Maria Moreno is working towards safety nets for undocumented workers in the restaurant industry. \" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/MVIMG_20180920_143505.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant Opportunity Center's Maria Moreno insists service work in the restaurant industry be treated as a career. \u003ccite>(Courtesy of Maria Moreno)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Maria Moreno: \u003c/strong>Right now we're working on a “right to return” policy to ensure that workers who were already hired by restaurants all over the Bay Area actually have a place to come back to. And not just in restaurants, but all kinds of jobs. The policy requires [businesses] to rehire laid-off workers before hiring other people. If they only need 50% of the staff that they had before, that's okay. They just have to bring back laid-off workers who have worked there the longest and in qualifications that they need until they have as many workers as they need. It's not asking businesses to take on more than they can handle.\u003c/p>\n\u003ch3>Personal and Corporate Accountability\u003c/h3>\n\u003cp>\u003cstrong>Jocelyn Jackson, co-founder of People’s Kitchen Collective:\u003c/strong> People want to say “You have my thoughts and prayers,” or there's the feeling of wanting to do the hero worship [of] the folks that are on the frontline. I appreciate the intention of that, but what doesn't happen at that celebration of their sacrifice is acknowledging that the people deeply impacted by these capitalists or profit-driven decisions are being put in harm's way. It doesn't matter if we call them heroes if they can't also be supported in their humanity. And that means having the pay that respects the value of who they are, the safety equipment that they need, the healthcare that they need, the housing. To have the visibility that's required for our economy to totally, absolutely shift forevermore away from something that invisibilizes and dehumanizes them. Folks that are getting the support like the medical community, they deserve it, absolutely they do—but are food workers getting that same support? Are they getting the offers of free meals for a year? Are they being offered hotel rooms so they can quarantine so they don't put their families at risk? No, because the disposable nature of the food community is so entrenched in the habits of this industry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"' It doesn't matter if we call them heroes if they can't also be supported in their humanity.'","name":"pullquote","attributes":{"named":{"citation":"Jocelyn Jackson","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Accountability is often achieved through watchdog groups—people taking the initiative and the personal responsibility to hold corporations accountable for their actions. There needs to be a new wave of that in the activist world. It's not simply mutual aid. It's not just the activism of protest. It's not an easy task. [But] it's essential because we're using this phrase “essential workers,” and it feels like a misnomer because of the treatment that they're experiencing. The essential quality is their humanity and for that to be lifted up and for that to be amplified is one of the biggest parts of re-shaping the food community so that it is supportive of everyone at every level and not filled with the dynamics of disposability.\u003c/p>\n\u003cfigure id=\"attachment_137274\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137274\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-800x1200.jpg\" alt=\"\" width=\"800\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/PKCKitchen136.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">People's Kitchen Collective founders Saqib Keval, Sita Kuratomi Bhaumik and Jocelyn Jackson have spent the past 10 years imagining and working towards more equitable food systems. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sita Kuratomi Bhaumik, co-founder, People’s Kitchen Collective: \u003c/strong>We don't want this to return to the way things were, and it can’t. [People’s Kitchen Collective] is always in a state of change, but I think that in times of crisis, we are more ourselves and the problems bubble up in neon in a way that they demand more of our attention. As we make decisions about how it is that we feed ourselves and each other, one of the biggest challenges for me in this pandemic is the ways we are used to supporting our community could also be harmful in terms of gathering in large numbers. We're planning for future events including Life is Living and looking to distribute food instead of gathering together.\u003c/p>\n\u003cp>I have both hope and disillusionment around [the future]. I do think that this moment is about the alienation of labor laid bare and what that means for restoring our whole selves as people. [I] think about this question that a former student of mine, Marianna Martinez, asked me: “What are our jobs outside of capitalism?” What are we really meant to be doing? Are we meant to be caring for an elder in our family? Are we meant to be a writer? Are we meant to help people start gardens? How can more of our lives be taken up with the activities where we are the brightest? I would ask that if you are a person who is waiting for things to go back to normal, to think about all of the people for whom that is not true.\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>It's about asking those questions and they're difficult to reckon with in the face of so much real loss and real fear. It is so important to think about our collective survival in a way that truly supports, not just any one person, but how we can get there together because that's the only way we're going to get there.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137260/the-bay-area-restaurant-system-was-always-broken-how-do-we-fix-it","authors":["11625"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_10028","bayareabites_1875","bayareabites_10916","bayareabites_2035","bayareabites_1807"],"tags":["bayareabites_595","bayareabites_16607","bayareabites_16575","bayareabites_16557","bayareabites_16603","bayareabites_16604","bayareabites_295","bayareabites_16605","bayareabites_8790","bayareabites_289","bayareabites_16602","bayareabites_15822","bayareabites_16606","bayareabites_16608","bayareabites_8577"],"featImg":"bayareabites_137282","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/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.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://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.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://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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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. 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