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I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. 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As San Francisco’s first and only Deaf-owned-and-operated restaurant, it was really two places simultaneously: A cozy eatery, appreciated by locals for its calm vibe, lack of booming music and crusty, wood-fired Neapolitan pizzas and a Deaf-centric space that was a welcoming home for the all-Deaf staff and diners from around the world.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While the narrow space’s two-tops were often filled with hearing couples, the back of the room held the only space large enough to accommodate a big group. Celebrating a birthday, graduation or job well done with a bunch of Deaf friends was the perfect excuse for a festive night out at Mozzeria. But no excuse was needed. After a week of feeling isolated as the only Deaf person in a hearing workplace, Mozzeria was just the place to unwind and probably bump into Deaf friends or friends of friends and relax, chatting the night away.\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID=\"bayareabites_35858\" \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">label=\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">\"Past Articles about Mozzeria.\"]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That rare instance of 100% communication access was a big draw for Deaf diners. As co-founder Russ Stein explained in\u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/41883/thumbs-up-for-pizza-and-small-plates-at-deaf-owned-mozzeria\"> \u003cspan style=\"font-weight: 400\">a video interview for KQED\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> a few months after Mozzeria’s opening:\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Growing up in my Deaf family, when we went out to restaurants, it was a very isolating feeling. We would always be the only Deaf people in the place. This restaurant provides one of the very few opportunities for the tables to be turned… When a waiter brings over the menu. Deaf customers can ask detailed questions for the first time. Deaf people are so used to the waiters rattling off the specials, while they kind of nod politely and just guess at what was said. Now when the server mentions the special, the customer can ask questions and find out about the ingredients and preparation. It’s very exciting… Deaf people have never really had this opportunity… .”\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139587\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139587\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-800x571.jpg\" alt=\"Melody and Russ Stein\" width=\"800\" height=\"571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-1536x1097.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-2048x1463.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-1920x1371.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Co-owners Melody and Russ Stein. \u003ccite>(Ken Arcia / Arcia Photography, www.arcia.us)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Among its hearing customers (who definitely outnumbered their Deaf counterparts most nights), some knew that they were coming to a Deaf restaurant and came specifically to practice their American Sign Language (ASL). Others had no clue of Mozzeria’s uniqueness until their waiter affably gestured, pointed, and mimed. Many left having at least learned one sign: “thank you.”\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Steins met in 1995 \u003c/span>\u003cspan style=\"font-weight: 400\">when they were graduate business administration students at Gallaudet University in Washington, DC, \u003c/span>\u003cspan style=\"font-weight: 400\">the world’s only university specifically designed for Deaf people\u003c/span>\u003cspan style=\"font-weight: 400\">. Melody always nurtured the dream of owning a restaurant. Russ was game, if it could supply him with his favorite food, pizza. The pair did their homework to prepare.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before Mozzeria opened, Russ set up a wood-fired oven in their backyard and practiced making pizzas for two years. Melody traveled to Italy, where she learned how to make pasta in Rome and pizza in Sorrento and Positano.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After finally securing a space, they hired a Deaf electrician, Deaf wood refinishers, and a Deaf\u003c/span> \u003cspan style=\"font-weight: 400\">woodworker to design and construct their tables, shelves, and marble-topped counter. They also featured Deaf artists on the walls of their restaurant.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mozzeria opened on December 9, 2011. Word quickly spread around the world from accounts in the New York Times, Washington Post and on TV news stories and scores of other media outlets. Soon they were welcoming Deaf visitors from across the globe, from \u003c/span>\u003cspan style=\"font-weight: 400\">Sweden, Italy, China, Australia, Brazil, Japan and other countries. (Even though each country uses a different sign language, when two Deaf people from different countries meet, their shared visual orientation, comfort with gesturing and the iconicity of some signs makes it much easier for them to quickly communicate the basics, compared to hearing people who speak different languages).\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The restaurant, at times, reflected cross-cultural \u003c/span>\u003cspan style=\"font-weight: 400\">clues in its menu, like Melody’s signature dish the Peking Duck Pizza topped with sliced cucumber, green onions and sesame seeds.\u003c/span>\u003cspan style=\"font-weight: 400\"> The dish is an homage to Melody’s family owning several Chinese restaurants in Hong Kong and later San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Soya Mori, a Deaf \u003c/span>\u003cspan style=\"font-weight: 400\">developmental economist and sign language linguist \u003c/span>\u003cspan style=\"font-weight: 400\">from Tokyo, spent a year as a visiting scholar at University of California, Berkeley. “The first week of my stay at UC Berkeley, I visited Mozzeria with my family,” says Mori. “It was one of our dreams, because it was so famous to foreign visitors. Deaf-owned businesses like Mozzeria are so important for our Deaf community. We are really sorry to know of its closing.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139588\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139588\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-800x572.jpg\" alt=\"Russ Stein making a margherita pizza.\" width=\"800\" height=\"572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-1536x1097.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-2048x1463.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-1920x1372.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Russ Stein making a margherita pizza. \u003ccite>(Ken Arcia / Arcia Photography, www.arcia.us)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Mozzeria inspired Deaf people all over the US that it is possible to open their own restaurant,” said Nichola Schmitz, a Deaf relay interpreter. “It also gave a host of jobs to Deaf workers, and not just as dishwashers, hidden away in the kitchen, but as cashiers, servers, everything. When hearing people read the reviews, instead of looking down on Deaf people, they looked up to the owners of Mozzeria and wanted to support them.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Melody and Russ were more than restaurateurs,” says Julie Rems-Smario, a Deaf Education Consultant for the California Department of Education. “They were very involved with the Deaf community. They sponsored a host of fundraisers at Mozzeria and gave us the whole place for free one Monday so we could shoot a film to bring awareness about domestic violence in the queer community. They also invited students at the California School for the Deaf in Fremont to have internships at Mozzeria,” Rems-Smario adds. “And when they graduated, many became employees there.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">Part of Mozzeria’s decision to have an all-Deaf work force came from the intimate knowledge that Deaf people face huge hurdles in finding employment.\u003c/span>\u003ca href=\"https://www.npr.org/2019/01/12/662925592/deaf-and-unemployed-1-000-applications-but-still-no-full-time-job\"> \u003cspan style=\"font-weight: 400\">Less than 40 percent work full time\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Rachel Zemach, a Deaf writer and former teacher of Deaf children, speaks of the hope, empowerment and financial freedom that comes with having a job. “Mozzeria was important to counter the despair that Deaf people feel at being blocked from working, even at the lowest level jobs. Mozzeria gave Deaf people another way of thinking about their power in the world. It was a venue that raised up Deaf people in the world of work. Their impact went much deeper than food.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">Former employee Jason Wittig worked as a server at Mozzeria for three years before he got his dream job doing photography at SFMOMA. “Mozzeria was a great place for Deaf people who needed employment and experience to improve their skills in dealing with both the hearing and Deaf public. Melody and Russ Stein graciously provided a safe and wonderful environment for Deaf people, no matter what their skill level, to be employed, which can be very difficult in the hearing world. They knew it was important for Deaf people to be able to provide for themselves by making a living on their own terms.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2017, Mozzeria partnered with the CSD Social Venture Fund (CSD SVF), which supports Deaf entrepreneurs in growing their businesses. and expanded as Mozzeria Inc., to transform itself into a national brand. In September 2020, the second Mozzeria, in Washington DC, opened during the pandemic. Future plans for expansion are up in the air.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">While San Francisco Mozzeria’s brick and mortar has closed, it still has a huge food truck, which regularly appears at \u003ca href=\"https://mozzeria.com/san-francisco/\">Off The Grid\u003c/a>, will still be used for \u003c/span>\u003cspan style=\"font-weight: 400\">private events\u003c/span>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ryan Maliszewski, CEO of Mozzeria, Inc. says, “right now our primary focus is to maximize our food truck visibility across the Bay Area so that we can bring Mozzeria much closer to our current as well as new customers. We also plan to explore the idea of doing a traveling “\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Mozzeria Food Truck Tour\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">” across the Pacific Northwest or even southern California where we could also test new markets for potential brand expansion down the road.”\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">Around the world, there are just a handful of Deaf-owned-and operated restaurants. Many have recently closed, but some, including\u003c/span>\u003ca href=\"https://www.crepecrazy.com/#about\"> \u003cspan style=\"font-weight: 400\">Crêpe Crazy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Austin,\u003c/span>\u003ca href=\"https://www.facebook.com/1000et1Signes/\"> \u003cspan style=\"font-weight: 400\">1000&1 Signes\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a Moroccan restaurant in Paris,\u003c/span>\u003ca href=\"http://signwithme.in/\"> \u003cspan style=\"font-weight: 400\">Sign with Me\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Social Café in Tokyo, and\u003c/span>\u003ca href=\"https://www.facebook.com/bravocaffetaipei/\"> \u003cspan style=\"font-weight: 400\">Bravo Caffe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Taipei, are struggling to stay afloat during the pandemic.\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"As San Francisco’s first and only Deaf-centered restaurant closed last week, many mourned its loss. Writer Anna Mindess reflects on what it means for the community. ","status":"publish","parent":0,"modified":1621555279,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1452},"headData":{"title":"Mozzeria Closure Is a Double Loss for Deaf Diners | KQED","description":"As San Francisco’s first and only Deaf-centered restaurant closed last week, many mourned its loss. Writer Anna Mindess reflects on what it means for the community. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139583 https://ww2.kqed.org/bayareabites/?p=139583","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/11/19/mozzeria-closure-is-a-double-loss-for-deaf-diners/","disqusTitle":"Mozzeria Closure Is a Double Loss for Deaf Diners","path":"/bayareabites/139583/mozzeria-closure-is-a-double-loss-for-deaf-diners","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">A 49-seat pizza restaurant in the Mission is the latest casualty of the pandemic, closing November 12 almost nine years after Melody and Russ Stein opened the spot on 16\u003c/span>\u003cspan style=\"font-weight: 400\">th\u003c/span>\u003cspan style=\"font-weight: 400\"> Street. As San Francisco’s first and only Deaf-owned-and-operated restaurant, it was really two places simultaneously: A cozy eatery, appreciated by locals for its calm vibe, lack of booming music and crusty, wood-fired Neapolitan pizzas and a Deaf-centric space that was a welcoming home for the all-Deaf staff and diners from around the world.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While the narrow space’s two-tops were often filled with hearing couples, the back of the room held the only space large enough to accommodate a big group. Celebrating a birthday, graduation or job well done with a bunch of Deaf friends was the perfect excuse for a festive night out at Mozzeria. But no excuse was needed. After a week of feeling isolated as the only Deaf person in a hearing workplace, Mozzeria was just the place to unwind and probably bump into Deaf friends or friends of friends and relax, chatting the night away.\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_35858","label":"\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">label=\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">\"Past Articles about Mozzeria.\""},"numeric":["\u003c/span>\u003ci>\u003cspan","style=\"font-weight:","400\">label=\u003c/span>\u003c/i>\u003cspan","style=\"font-weight:","400\">\"Past","Articles","about","Mozzeria.\""]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That rare instance of 100% communication access was a big draw for Deaf diners. As co-founder Russ Stein explained in\u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/41883/thumbs-up-for-pizza-and-small-plates-at-deaf-owned-mozzeria\"> \u003cspan style=\"font-weight: 400\">a video interview for KQED\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> a few months after Mozzeria’s opening:\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Growing up in my Deaf family, when we went out to restaurants, it was a very isolating feeling. We would always be the only Deaf people in the place. This restaurant provides one of the very few opportunities for the tables to be turned… When a waiter brings over the menu. Deaf customers can ask detailed questions for the first time. Deaf people are so used to the waiters rattling off the specials, while they kind of nod politely and just guess at what was said. Now when the server mentions the special, the customer can ask questions and find out about the ingredients and preparation. It’s very exciting… Deaf people have never really had this opportunity… .”\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139587\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139587\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-800x571.jpg\" alt=\"Melody and Russ Stein\" width=\"800\" height=\"571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-1536x1097.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-2048x1463.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2-Melody-and-Russ-Stein-6-1920x1371.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Co-owners Melody and Russ Stein. \u003ccite>(Ken Arcia / Arcia Photography, www.arcia.us)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Among its hearing customers (who definitely outnumbered their Deaf counterparts most nights), some knew that they were coming to a Deaf restaurant and came specifically to practice their American Sign Language (ASL). Others had no clue of Mozzeria’s uniqueness until their waiter affably gestured, pointed, and mimed. Many left having at least learned one sign: “thank you.”\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Steins met in 1995 \u003c/span>\u003cspan style=\"font-weight: 400\">when they were graduate business administration students at Gallaudet University in Washington, DC, \u003c/span>\u003cspan style=\"font-weight: 400\">the world’s only university specifically designed for Deaf people\u003c/span>\u003cspan style=\"font-weight: 400\">. Melody always nurtured the dream of owning a restaurant. Russ was game, if it could supply him with his favorite food, pizza. The pair did their homework to prepare.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before Mozzeria opened, Russ set up a wood-fired oven in their backyard and practiced making pizzas for two years. Melody traveled to Italy, where she learned how to make pasta in Rome and pizza in Sorrento and Positano.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After finally securing a space, they hired a Deaf electrician, Deaf wood refinishers, and a Deaf\u003c/span> \u003cspan style=\"font-weight: 400\">woodworker to design and construct their tables, shelves, and marble-topped counter. They also featured Deaf artists on the walls of their restaurant.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mozzeria opened on December 9, 2011. Word quickly spread around the world from accounts in the New York Times, Washington Post and on TV news stories and scores of other media outlets. Soon they were welcoming Deaf visitors from across the globe, from \u003c/span>\u003cspan style=\"font-weight: 400\">Sweden, Italy, China, Australia, Brazil, Japan and other countries. (Even though each country uses a different sign language, when two Deaf people from different countries meet, their shared visual orientation, comfort with gesturing and the iconicity of some signs makes it much easier for them to quickly communicate the basics, compared to hearing people who speak different languages).\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The restaurant, at times, reflected cross-cultural \u003c/span>\u003cspan style=\"font-weight: 400\">clues in its menu, like Melody’s signature dish the Peking Duck Pizza topped with sliced cucumber, green onions and sesame seeds.\u003c/span>\u003cspan style=\"font-weight: 400\"> The dish is an homage to Melody’s family owning several Chinese restaurants in Hong Kong and later San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Soya Mori, a Deaf \u003c/span>\u003cspan style=\"font-weight: 400\">developmental economist and sign language linguist \u003c/span>\u003cspan style=\"font-weight: 400\">from Tokyo, spent a year as a visiting scholar at University of California, Berkeley. “The first week of my stay at UC Berkeley, I visited Mozzeria with my family,” says Mori. “It was one of our dreams, because it was so famous to foreign visitors. Deaf-owned businesses like Mozzeria are so important for our Deaf community. We are really sorry to know of its closing.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139588\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139588\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-800x572.jpg\" alt=\"Russ Stein making a margherita pizza.\" width=\"800\" height=\"572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-1536x1097.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-2048x1463.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/3.-margherita-pizza-1920x1372.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Russ Stein making a margherita pizza. \u003ccite>(Ken Arcia / Arcia Photography, www.arcia.us)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Mozzeria inspired Deaf people all over the US that it is possible to open their own restaurant,” said Nichola Schmitz, a Deaf relay interpreter. “It also gave a host of jobs to Deaf workers, and not just as dishwashers, hidden away in the kitchen, but as cashiers, servers, everything. When hearing people read the reviews, instead of looking down on Deaf people, they looked up to the owners of Mozzeria and wanted to support them.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Melody and Russ were more than restaurateurs,” says Julie Rems-Smario, a Deaf Education Consultant for the California Department of Education. “They were very involved with the Deaf community. They sponsored a host of fundraisers at Mozzeria and gave us the whole place for free one Monday so we could shoot a film to bring awareness about domestic violence in the queer community. They also invited students at the California School for the Deaf in Fremont to have internships at Mozzeria,” Rems-Smario adds. “And when they graduated, many became employees there.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">Part of Mozzeria’s decision to have an all-Deaf work force came from the intimate knowledge that Deaf people face huge hurdles in finding employment.\u003c/span>\u003ca href=\"https://www.npr.org/2019/01/12/662925592/deaf-and-unemployed-1-000-applications-but-still-no-full-time-job\"> \u003cspan style=\"font-weight: 400\">Less than 40 percent work full time\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Rachel Zemach, a Deaf writer and former teacher of Deaf children, speaks of the hope, empowerment and financial freedom that comes with having a job. “Mozzeria was important to counter the despair that Deaf people feel at being blocked from working, even at the lowest level jobs. Mozzeria gave Deaf people another way of thinking about their power in the world. It was a venue that raised up Deaf people in the world of work. Their impact went much deeper than food.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">Former employee Jason Wittig worked as a server at Mozzeria for three years before he got his dream job doing photography at SFMOMA. “Mozzeria was a great place for Deaf people who needed employment and experience to improve their skills in dealing with both the hearing and Deaf public. Melody and Russ Stein graciously provided a safe and wonderful environment for Deaf people, no matter what their skill level, to be employed, which can be very difficult in the hearing world. They knew it was important for Deaf people to be able to provide for themselves by making a living on their own terms.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2017, Mozzeria partnered with the CSD Social Venture Fund (CSD SVF), which supports Deaf entrepreneurs in growing their businesses. and expanded as Mozzeria Inc., to transform itself into a national brand. In September 2020, the second Mozzeria, in Washington DC, opened during the pandemic. Future plans for expansion are up in the air.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">While San Francisco Mozzeria’s brick and mortar has closed, it still has a huge food truck, which regularly appears at \u003ca href=\"https://mozzeria.com/san-francisco/\">Off The Grid\u003c/a>, will still be used for \u003c/span>\u003cspan style=\"font-weight: 400\">private events\u003c/span>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ryan Maliszewski, CEO of Mozzeria, Inc. says, “right now our primary focus is to maximize our food truck visibility across the Bay Area so that we can bring Mozzeria much closer to our current as well as new customers. We also plan to explore the idea of doing a traveling “\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Mozzeria Food Truck Tour\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">” across the Pacific Northwest or even southern California where we could also test new markets for potential brand expansion down the road.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">Around the world, there are just a handful of Deaf-owned-and operated restaurants. Many have recently closed, but some, including\u003c/span>\u003ca href=\"https://www.crepecrazy.com/#about\"> \u003cspan style=\"font-weight: 400\">Crêpe Crazy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Austin,\u003c/span>\u003ca href=\"https://www.facebook.com/1000et1Signes/\"> \u003cspan style=\"font-weight: 400\">1000&1 Signes\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a Moroccan restaurant in Paris,\u003c/span>\u003ca href=\"http://signwithme.in/\"> \u003cspan style=\"font-weight: 400\">Sign with Me\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Social Café in Tokyo, and\u003c/span>\u003ca href=\"https://www.facebook.com/bravocaffetaipei/\"> \u003cspan style=\"font-weight: 400\">Bravo Caffe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Taipei, are struggling to stay afloat during the pandemic.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139583/mozzeria-closure-is-a-double-loss-for-deaf-diners","authors":["5283"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_1807"],"tags":["bayareabites_9938","bayareabites_10339","bayareabites_9941","bayareabites_16557","bayareabites_9934","bayareabites_16900","bayareabites_14745","bayareabites_8577"],"featImg":"bayareabites_139585","label":"bayareabites"},"bayareabites_139566":{"type":"posts","id":"bayareabites_139566","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139566","score":null,"sort":[1605742630000]},"guestAuthors":[],"slug":"ordering-thanksgiving-dinner-to-go-how-best-to-actually-support-a-restaurant","title":"Ordering Thanksgiving Dinner To Go? How Best to Actually Support a Restaurant","publishDate":1605742630,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>This year, personal milestones like birthdays and family celebrations and holidays like Passover, Eid, Diwali and Day of the Dead have been transformed or outright canceled because of the pandemic.\u003c/p>\n\u003cp>And now, as 94% of California's population \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">moves back to the most restrictive COVID-19 guidelines\u003c/a> due to a rapid uptick in cases, and the CDC \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/11/19/936715870/dont-travel-for-thanksgiving-cdc-warns\">advises against holiday travel\u003c/a>, many people around the state are deciding to scrap previous plans to gather with family and stay home with their household for Thanksgiving instead.\u003c/p>\n\u003cp>If that's you, and you're looking at greatly reduced numbers at your holiday table this year, you may be contemplating doing away with a traditional home-cooked feast altogether and ordering Thanksgiving dinner to go from a local restaurant.\u003cspan style=\"font-weight: 400;\">[aside postID=\"news_11846759\"]\u003c/span>\u003c/p>\n\u003cp>As an alternative to ordering a pre-prepared meal from a grocery store like say, Whole Foods, giving your money to a local business is an appealing thought. But how can you place an order in a way that \u003cem>truly\u003c/em> supports restaurants and their staff, who have been so affected by the COVID-19 pandemic? We asked local restaurant staff for their tips.\u003c/p>\n\u003ch3>Plan Ahead as Much as You Can\u003c/h3>\n\u003cp>One thing about Thanksgiving eating that remains unchanged this year: last-minute planning won't cut it.\u003c/p>\n\u003cp>The same way you'd plan your shopping and preparation for a big family gathering, you'll need to plan any restaurant order you're considering — and many establishments will be closing their order window this week.\u003c/p>\n\u003cp>San Francisco's \u003ca href=\"https://www.balboacafesf.com/\">Balboa Cafe\u003c/a> is one such restaurant offering a ready-to-reheat \"\u003ca href=\"https://www.balboacafesf.com/preorder-dinners/thanksgiving-dinner-pre-order\">Thanksgiving Meal Kit\u003c/a>\", with an order deadline of Friday, November 20. They're also offering their \u003ca href=\"https://www.balboacafesf.com/preorder-dinners/beverages\">regular drinks kit\u003c/a> to-go, including the choice of margarita pitchers, bloody marys or wine. Planning ahead is important, says Balboa Cafe's general manager Jesse Caetano, not just to ensure you don't miss the order cut-off but also to make sure you're ordering exactly what you want — as modifications on these Thanksgiving dinners aren't possible the way they might normally be during regular dinner service.\u003c/p>\n\u003cp>Oakland restaurant \u003ca href=\"https://www.alamaroakland.com/\">alaMar\u003c/a> is offering \u003ca href=\"https://alamar-kitchen.square.site/?location=11eb28feb387e8fbb101ac1f6bbbcc9c#2\">two options for Thanksgiving to go\u003c/a>: a BBQ spin on Thanksgiving dinner with smoked turkey, and a seafood boil — as well as holiday pies and cocktail kits.\u003c/p>\n\u003cp>alaMar's Executive Chef and owner, Nelson German, advises ordering by Monday, November 23, and \"Tuesday at the latest.\" This gives the restaurant a chance to prepare your holiday order to the fullest.\u003c/p>\n\u003cfigure id=\"attachment_139569\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139569\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Restaurants like alaMar in Oakland are offering Thanksgiving dinners to go — including pie \u003ccite>(alaMar )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You should also plan how you'll \u003cem>get\u003c/em> your food from a restaurant, and which pick-up slots are going to be possible for you and your household over the holiday period. Balboa Cafe is offering pick-up on Wednesday, November 25 only, while alaMar offers slots on both Wednesday and Thanksgiving Day — so wherever you're ordering from, make sure that you're going to be able to get there on a given day. (You might also want to check ahead of time about COVID-19 safety precautions being taken at your chosen restaurant, including whether curbside pick-up is being offered.)\u003c/p>\n\u003cp>If you're hoping to order \"non-Thanksgiving\" food from a restaurant for Thanksgiving Day, consider that restaurants might not decide their plans for this until closer to the day itself. (Basically, don't plan on necessarily being \u003cem>able\u003c/em> to do this.)\u003c/p>\n\u003cp>And you're one of those who want to actually eat at a restaurant this Thanksgiving — which will only be available outdoors, due to the recent \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">widespread closure of indoor dining\u003c/a> — it goes without saying that planning ahead is even more crucial, with limited options for restaurants that are open on Thanksgiving Day. Balboa Cafe, for example, is offering a first-come-first-served lunch service on its patio on Thursday, November 26, followed by reservation-only \u003ca href=\"https://www.balboacafesf.com/thanksgiving-dinner-2020\">Thanksgiving Dinner\u003c/a>.\u003c/p>\n\u003ch3>Lead With Care and Compassion\u003c/h3>\n\u003cp>For restaurants that offer service during the holidays, Thanksgiving is a fraught, busy period in the best of years — but during a pandemic year, when so many businesses have been forced to close or barely hung on, all bets are off.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">[aside postID=\"science_1970886\"]\u003c/span>That means that extending your respectful understanding to restaurants and their staff at all stages of the Thanksgiving ordering process is the most compassionate, human way to go this holiday season. If you've picked a specific pick-up slot for your food, for example, do your utmost to stick to it. If you're met with any delays or corrections on the restaurant's side, remember what the staff might be up against, stay calm and cool, and work \u003cem>with\u003c/em> them to resolve any situations that need it.\u003c/p>\n\u003cp>Whether you're picking up or ordering for delivery, give a tip. If you're visiting a restaurant to pick up, you might consider doing so in cash when you arrive to grab your Thanksgiving order. Remember that many restaurant workers will be giving up their own holidays to make Thanksgiving service possible, and a tip — at least 20% — is a great way to show your appreciation at this time.\u003c/p>\n\u003cp>And remember: if you've got a query or concern about your order, you'll be making the lives of restaurant staff a great deal easier by getting in touch before Thanksgiving itself. \"Anything that they can do to be preemptive and to really just ask the question before the day of is super helpful,\" says Balboa Cafe's Jesse Caetano.\u003c/p>\n\u003cfigure id=\"attachment_139570\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139570\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ordering Thanksgiving dinner to go from a restaurant also means you can stray from a traditional spread -- and try a dish like alaMar's seafood boil \u003ccite>(alaMar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Consider Your Use of Third-Party Apps\u003c/h3>\n\u003cp>There's no way around this: third-party apps take a commission from restaurants.\u003c/p>\n\u003cp>So if you're intent on 100% of your money going to a restaurant you want to support, calling the establishment direct and placing your order over the phone, then picking up from them in person is the most reliable way to ensure that happens.\u003c/p>\n\u003cp>That said, for people who are unable to pick up their order in-person — perhaps because their medical history means they're at a greater risk of complications from COVID-19 — restaurants understand that delivery options via apps are more necessary. “These platforms have saved my business” says alaMar's Nelson German of apps like DoorDash, which his restaurant has used for months to enable more widespread takeout orders.\u003c/p>\n\u003ch3>Still Cooking at Home? Consider a Pre-Thanksgiving Order\u003c/h3>\n\u003cp>If you're set on whipping up your own Thanksgiving feast from scratch, but still want to support a local restaurant, why not consider ordering in from a nearby establishment for a \u003cem>pre\u003c/em>-Turkey Day dinner?\u003c/p>\n\u003cp>For example, alaMar's Thanksgiving options are available for pick-up cold for at-home reheating on Thursday, Nov. 26 itself, but are also being offered hot the day \u003cem>before\u003c/em>, on Wednesday, November 25, during the restaurant's 3 p.m.-close outdoor service hours. Your options for takeout pick-up will also be far more numerous on that Wednesday, when more restaurants are likely to be open.\u003c/p>\n\u003cp>Ultimately, restaurants want you to know they're hugely grateful for your support, affirms alaMar's Nelson German. His message to customers: \"Just keep supporting local.\" Restaurants are undoubtedly hurting in 2020, but despite all the restrictions and setbacks, \"we want everyone to be safe,\" he says.\u003c/p>\n\u003cp>\"Even thinking about the business, just having people be safe and healthy and no one else dying from this crazy thing,\" says German. \"It's the most important thing in the world.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Thanksgiving dinner to go? With changed plans due to COVID-19, you might be thinking of ordering from a local restaurant. Here's how to do it well.","status":"publish","parent":0,"modified":1621555294,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1298},"headData":{"title":"Ordering Thanksgiving Dinner To Go? How Best to Actually Support a Restaurant | KQED","description":"Thanksgiving dinner to go? With changed plans due to COVID-19, you might be thinking of ordering from a local restaurant. Here's how to do it well.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139566 https://ww2.kqed.org/bayareabites/?p=139566","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/11/18/ordering-thanksgiving-dinner-to-go-how-best-to-actually-support-a-restaurant/","disqusTitle":"Ordering Thanksgiving Dinner To Go? How Best to Actually Support a Restaurant","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139566/ordering-thanksgiving-dinner-to-go-how-best-to-actually-support-a-restaurant","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This year, personal milestones like birthdays and family celebrations and holidays like Passover, Eid, Diwali and Day of the Dead have been transformed or outright canceled because of the pandemic.\u003c/p>\n\u003cp>And now, as 94% of California's population \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">moves back to the most restrictive COVID-19 guidelines\u003c/a> due to a rapid uptick in cases, and the CDC \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/11/19/936715870/dont-travel-for-thanksgiving-cdc-warns\">advises against holiday travel\u003c/a>, many people around the state are deciding to scrap previous plans to gather with family and stay home with their household for Thanksgiving instead.\u003c/p>\n\u003cp>If that's you, and you're looking at greatly reduced numbers at your holiday table this year, you may be contemplating doing away with a traditional home-cooked feast altogether and ordering Thanksgiving dinner to go from a local restaurant.\u003cspan style=\"font-weight: 400;\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11846759","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>As an alternative to ordering a pre-prepared meal from a grocery store like say, Whole Foods, giving your money to a local business is an appealing thought. But how can you place an order in a way that \u003cem>truly\u003c/em> supports restaurants and their staff, who have been so affected by the COVID-19 pandemic? We asked local restaurant staff for their tips.\u003c/p>\n\u003ch3>Plan Ahead as Much as You Can\u003c/h3>\n\u003cp>One thing about Thanksgiving eating that remains unchanged this year: last-minute planning won't cut it.\u003c/p>\n\u003cp>The same way you'd plan your shopping and preparation for a big family gathering, you'll need to plan any restaurant order you're considering — and many establishments will be closing their order window this week.\u003c/p>\n\u003cp>San Francisco's \u003ca href=\"https://www.balboacafesf.com/\">Balboa Cafe\u003c/a> is one such restaurant offering a ready-to-reheat \"\u003ca href=\"https://www.balboacafesf.com/preorder-dinners/thanksgiving-dinner-pre-order\">Thanksgiving Meal Kit\u003c/a>\", with an order deadline of Friday, November 20. They're also offering their \u003ca href=\"https://www.balboacafesf.com/preorder-dinners/beverages\">regular drinks kit\u003c/a> to-go, including the choice of margarita pitchers, bloody marys or wine. Planning ahead is important, says Balboa Cafe's general manager Jesse Caetano, not just to ensure you don't miss the order cut-off but also to make sure you're ordering exactly what you want — as modifications on these Thanksgiving dinners aren't possible the way they might normally be during regular dinner service.\u003c/p>\n\u003cp>Oakland restaurant \u003ca href=\"https://www.alamaroakland.com/\">alaMar\u003c/a> is offering \u003ca href=\"https://alamar-kitchen.square.site/?location=11eb28feb387e8fbb101ac1f6bbbcc9c#2\">two options for Thanksgiving to go\u003c/a>: a BBQ spin on Thanksgiving dinner with smoked turkey, and a seafood boil — as well as holiday pies and cocktail kits.\u003c/p>\n\u003cp>alaMar's Executive Chef and owner, Nelson German, advises ordering by Monday, November 23, and \"Tuesday at the latest.\" This gives the restaurant a chance to prepare your holiday order to the fullest.\u003c/p>\n\u003cfigure id=\"attachment_139569\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139569\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Restaurants like alaMar in Oakland are offering Thanksgiving dinners to go — including pie \u003ccite>(alaMar )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You should also plan how you'll \u003cem>get\u003c/em> your food from a restaurant, and which pick-up slots are going to be possible for you and your household over the holiday period. Balboa Cafe is offering pick-up on Wednesday, November 25 only, while alaMar offers slots on both Wednesday and Thanksgiving Day — so wherever you're ordering from, make sure that you're going to be able to get there on a given day. (You might also want to check ahead of time about COVID-19 safety precautions being taken at your chosen restaurant, including whether curbside pick-up is being offered.)\u003c/p>\n\u003cp>If you're hoping to order \"non-Thanksgiving\" food from a restaurant for Thanksgiving Day, consider that restaurants might not decide their plans for this until closer to the day itself. (Basically, don't plan on necessarily being \u003cem>able\u003c/em> to do this.)\u003c/p>\n\u003cp>And you're one of those who want to actually eat at a restaurant this Thanksgiving — which will only be available outdoors, due to the recent \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">widespread closure of indoor dining\u003c/a> — it goes without saying that planning ahead is even more crucial, with limited options for restaurants that are open on Thanksgiving Day. Balboa Cafe, for example, is offering a first-come-first-served lunch service on its patio on Thursday, November 26, followed by reservation-only \u003ca href=\"https://www.balboacafesf.com/thanksgiving-dinner-2020\">Thanksgiving Dinner\u003c/a>.\u003c/p>\n\u003ch3>Lead With Care and Compassion\u003c/h3>\n\u003cp>For restaurants that offer service during the holidays, Thanksgiving is a fraught, busy period in the best of years — but during a pandemic year, when so many businesses have been forced to close or barely hung on, all bets are off.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"science_1970886","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>That means that extending your respectful understanding to restaurants and their staff at all stages of the Thanksgiving ordering process is the most compassionate, human way to go this holiday season. If you've picked a specific pick-up slot for your food, for example, do your utmost to stick to it. If you're met with any delays or corrections on the restaurant's side, remember what the staff might be up against, stay calm and cool, and work \u003cem>with\u003c/em> them to resolve any situations that need it.\u003c/p>\n\u003cp>Whether you're picking up or ordering for delivery, give a tip. If you're visiting a restaurant to pick up, you might consider doing so in cash when you arrive to grab your Thanksgiving order. Remember that many restaurant workers will be giving up their own holidays to make Thanksgiving service possible, and a tip — at least 20% — is a great way to show your appreciation at this time.\u003c/p>\n\u003cp>And remember: if you've got a query or concern about your order, you'll be making the lives of restaurant staff a great deal easier by getting in touch before Thanksgiving itself. \"Anything that they can do to be preemptive and to really just ask the question before the day of is super helpful,\" says Balboa Cafe's Jesse Caetano.\u003c/p>\n\u003cfigure id=\"attachment_139570\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139570\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ordering Thanksgiving dinner to go from a restaurant also means you can stray from a traditional spread -- and try a dish like alaMar's seafood boil \u003ccite>(alaMar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Consider Your Use of Third-Party Apps\u003c/h3>\n\u003cp>There's no way around this: third-party apps take a commission from restaurants.\u003c/p>\n\u003cp>So if you're intent on 100% of your money going to a restaurant you want to support, calling the establishment direct and placing your order over the phone, then picking up from them in person is the most reliable way to ensure that happens.\u003c/p>\n\u003cp>That said, for people who are unable to pick up their order in-person — perhaps because their medical history means they're at a greater risk of complications from COVID-19 — restaurants understand that delivery options via apps are more necessary. “These platforms have saved my business” says alaMar's Nelson German of apps like DoorDash, which his restaurant has used for months to enable more widespread takeout orders.\u003c/p>\n\u003ch3>Still Cooking at Home? Consider a Pre-Thanksgiving Order\u003c/h3>\n\u003cp>If you're set on whipping up your own Thanksgiving feast from scratch, but still want to support a local restaurant, why not consider ordering in from a nearby establishment for a \u003cem>pre\u003c/em>-Turkey Day dinner?\u003c/p>\n\u003cp>For example, alaMar's Thanksgiving options are available for pick-up cold for at-home reheating on Thursday, Nov. 26 itself, but are also being offered hot the day \u003cem>before\u003c/em>, on Wednesday, November 25, during the restaurant's 3 p.m.-close outdoor service hours. Your options for takeout pick-up will also be far more numerous on that Wednesday, when more restaurants are likely to be open.\u003c/p>\n\u003cp>Ultimately, restaurants want you to know they're hugely grateful for your support, affirms alaMar's Nelson German. His message to customers: \"Just keep supporting local.\" Restaurants are undoubtedly hurting in 2020, but despite all the restrictions and setbacks, \"we want everyone to be safe,\" he says.\u003c/p>\n\u003cp>\"Even thinking about the business, just having people be safe and healthy and no one else dying from this crazy thing,\" says German. \"It's the most important thing in the world.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139566/ordering-thanksgiving-dinner-to-go-how-best-to-actually-support-a-restaurant","authors":["3243"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_1763","bayareabites_16882","bayareabites_10916","bayareabites_1807"],"tags":["bayareabites_16865","bayareabites_14453","bayareabites_16565","bayareabites_16636","bayareabites_16557","bayareabites_16601","bayareabites_744","bayareabites_1526","bayareabites_17038","bayareabites_289","bayareabites_16749","bayareabites_14745","bayareabites_530","bayareabites_17037"],"featImg":"bayareabites_139568","label":"bayareabites"},"bayareabites_139460":{"type":"posts","id":"bayareabites_139460","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139460","score":null,"sort":[1604596059000]},"guestAuthors":[],"slug":"chef-reina-steps-out-of-the-shadow-of-nicks-on-grand","title":"Chef Reina Steps Out of the Shadow Of Nick’s on Grand","publishDate":1604596059,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Freedom. That’s what chef Reina Montenegro is getting after stepping away from her partnership with the popular vegan Filipino restaurant Nick’s on Grand.\u003c/p>\n\u003cp>After opening in South San Francisco in 2016, Nick’s expanded into Daly City and San Francisco’s Mission District; all three locations closed in October. But for Montenegro, this isn’t a tragic end. It’s a good thing. She has rebranded and is focusing on a delivery and takeout model under her own name: \u003ca href=\"https://www.chefreina.com/\">Chef Reina\u003c/a> opened Oct. 20.\u003c/p>\n\u003cp>[aside postID=\"news_11837511,arts_13888307\" label=\"More KQED Food Content\"]“Nobody really knew who ‘Nick’ was,” says Montenegro. “I hid behind that brand for so long for so many reasons. This is basically me emerging and accepting that I am the one behind it. There are no boundaries. It’s like a breath of fresh air.”\u003c/p>\n\u003cp>She says this year gave her the opportunity to finally, fully own it. With the Nick’s Kitchen brand, her restaurant partners had decision-making power. “I couldn’t really make decisions on my own and I couldn’t really do what I wanted to do,” explains Montenegro. There came a point during the pandemic when she realized they wouldn’t be able to sustain the restaurants if they kept the model the same. Expenses compared to the ventures’ income just didn’t add up.\u003c/p>\n\u003cp>“If you don’t pivot with the times, you’re going to be left behind,” says Montenegro. “I decided to evolve.” And she decided to make those changes on her own, with an eye towards the trends emerging during the pandemic.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Understanding that people are looking for more delivery services and ways to cook at home, Chef Reina is an online storefront working out of a ghost kitchen. Delivery drivers around Daly City and the peninsula provide her customers with vegan Filipino takeout, delivery and care packages. In a couple of months, she plans to launch a delivery service for vegan “meats” nationwide.\u003c/p>\n\u003cp>It was important for Montenegro to keep her menu focused on vegan Filipino food. “I think it’s a bolder approach and more honest,” she says. “I’m excited to share more of me and my food without the question ‘Who is Nick?’”\u003c/p>\n\u003cp>Montenegro’s goal has always been to reach the Filipino community in the Bay Area, which she says is super heavy on meat-eating.\u003c/p>\n\u003cp>“There’s absolutely no dish out there that doesn’t have meat,” she says. “Filipinos have very high cholesterol. [My] people are dying of diseases, and I created all of these mock meat dishes to mimic these heavy meat dishes as we used to eat. I’m changing tradition here, and people used to get upset. I’m not afraid of that. I’m not trying to do anything but save your life; [I’m] not trying to do anything other than save the planet and animals.”\u003c/p>\n\u003cfigure id=\"attachment_139476\" class=\"wp-caption alignright\" style=\"max-width: 750px\">\u003cimg class=\"size-full wp-image-139476\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ReinaMontenegro.jpg\" alt=\"Reina Montenegro in a red shirt smiling\" width=\"750\" height=\"937\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ReinaMontenegro.jpg 750w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ReinaMontenegro-160x200.jpg 160w\" sizes=\"(max-width: 750px) 100vw, 750px\">\u003cfigcaption class=\"wp-caption-text\">Reina Montenegro \u003ccite>(Mogli Maureal / Chef Reina)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She also hopes to have her own commissary kitchen by the end of the year. “There’s freedom to do what I want finally, and not hesitate or worry about what a partner or partners will think,” says Montenegro.\u003c/p>\n\u003cp>One of her new dishes is vegan beef bulgogi. It’s one Montenegro says no one has made, and she thinks it will be one of her bestsellers. Using meat alternatives, she’s working on a “beef” torta and holiday dishes scheduled to launch this month. Also to come: a dessert menu with leche flan.\u003c/p>\n\u003cp>Montenegro sees these alternative dishes as gateways for people who want to transition to vegetarianism and veganism. Because of the pandemic, she’s had a lot of time to play with textures and tastes while d developing the dishes for Chef Reina. “It’s almost like I turned into this crazy mad scientist during Covid,” she says.\u003c/p>\n\u003cp>For Montenegro, the most “Reina” dish on the menu is the tocino, which is traditionally cured pork made from the belly of the pig. It was a dish she grew up eating, and it’s her absolute favorite. It’s also one that took a long time to perfect as a vegan version.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Montenegro wants Chef Reina to be the place where people think the vegan version tastes as good as or better than the original. “It’s my form of culinary activism, through my food,” she says. For her, this new iteration is welcome change—a new beginning on her own terms.\u003c/p>\n\n","blocks":[],"excerpt":"Reina Montenegro is stepping out on her own and rebranding her Filipino vegan food to reflect who she is and wants to be known for.","status":"publish","parent":0,"modified":1621555336,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":812},"headData":{"title":"Chef Reina Steps Out of the Shadow Of Nick’s on Grand | KQED","description":"Reina Montenegro is stepping out on her own and rebranding her Filipino vegan food to reflect who she is and wants to be known for.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139460 https://ww2.kqed.org/bayareabites/?p=139460","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/11/05/chef-reina-steps-out-of-the-shadow-of-nicks-on-grand/","disqusTitle":"Chef Reina Steps Out of the Shadow Of Nick’s on Grand","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139460/chef-reina-steps-out-of-the-shadow-of-nicks-on-grand","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Freedom. That’s what chef Reina Montenegro is getting after stepping away from her partnership with the popular vegan Filipino restaurant Nick’s on Grand.\u003c/p>\n\u003cp>After opening in South San Francisco in 2016, Nick’s expanded into Daly City and San Francisco’s Mission District; all three locations closed in October. But for Montenegro, this isn’t a tragic end. It’s a good thing. She has rebranded and is focusing on a delivery and takeout model under her own name: \u003ca href=\"https://www.chefreina.com/\">Chef Reina\u003c/a> opened Oct. 20.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11837511,arts_13888307","label":"More KQED Food Content "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>“Nobody really knew who ‘Nick’ was,” says Montenegro. “I hid behind that brand for so long for so many reasons. This is basically me emerging and accepting that I am the one behind it. There are no boundaries. It’s like a breath of fresh air.”\u003c/p>\n\u003cp>She says this year gave her the opportunity to finally, fully own it. With the Nick’s Kitchen brand, her restaurant partners had decision-making power. “I couldn’t really make decisions on my own and I couldn’t really do what I wanted to do,” explains Montenegro. There came a point during the pandemic when she realized they wouldn’t be able to sustain the restaurants if they kept the model the same. Expenses compared to the ventures’ income just didn’t add up.\u003c/p>\n\u003cp>“If you don’t pivot with the times, you’re going to be left behind,” says Montenegro. “I decided to evolve.” And she decided to make those changes on her own, with an eye towards the trends emerging during the pandemic.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Understanding that people are looking for more delivery services and ways to cook at home, Chef Reina is an online storefront working out of a ghost kitchen. Delivery drivers around Daly City and the peninsula provide her customers with vegan Filipino takeout, delivery and care packages. In a couple of months, she plans to launch a delivery service for vegan “meats” nationwide.\u003c/p>\n\u003cp>It was important for Montenegro to keep her menu focused on vegan Filipino food. “I think it’s a bolder approach and more honest,” she says. “I’m excited to share more of me and my food without the question ‘Who is Nick?’”\u003c/p>\n\u003cp>Montenegro’s goal has always been to reach the Filipino community in the Bay Area, which she says is super heavy on meat-eating.\u003c/p>\n\u003cp>“There’s absolutely no dish out there that doesn’t have meat,” she says. “Filipinos have very high cholesterol. [My] people are dying of diseases, and I created all of these mock meat dishes to mimic these heavy meat dishes as we used to eat. I’m changing tradition here, and people used to get upset. I’m not afraid of that. I’m not trying to do anything but save your life; [I’m] not trying to do anything other than save the planet and animals.”\u003c/p>\n\u003cfigure id=\"attachment_139476\" class=\"wp-caption alignright\" style=\"max-width: 750px\">\u003cimg class=\"size-full wp-image-139476\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ReinaMontenegro.jpg\" alt=\"Reina Montenegro in a red shirt smiling\" width=\"750\" height=\"937\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ReinaMontenegro.jpg 750w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ReinaMontenegro-160x200.jpg 160w\" sizes=\"(max-width: 750px) 100vw, 750px\">\u003cfigcaption class=\"wp-caption-text\">Reina Montenegro \u003ccite>(Mogli Maureal / Chef Reina)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She also hopes to have her own commissary kitchen by the end of the year. “There’s freedom to do what I want finally, and not hesitate or worry about what a partner or partners will think,” says Montenegro.\u003c/p>\n\u003cp>One of her new dishes is vegan beef bulgogi. It’s one Montenegro says no one has made, and she thinks it will be one of her bestsellers. Using meat alternatives, she’s working on a “beef” torta and holiday dishes scheduled to launch this month. Also to come: a dessert menu with leche flan.\u003c/p>\n\u003cp>Montenegro sees these alternative dishes as gateways for people who want to transition to vegetarianism and veganism. Because of the pandemic, she’s had a lot of time to play with textures and tastes while d developing the dishes for Chef Reina. “It’s almost like I turned into this crazy mad scientist during Covid,” she says.\u003c/p>\n\u003cp>For Montenegro, the most “Reina” dish on the menu is the tocino, which is traditionally cured pork made from the belly of the pig. It was a dish she grew up eating, and it’s her absolute favorite. It’s also one that took a long time to perfect as a vegan version.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Montenegro wants Chef Reina to be the place where people think the vegan version tastes as good as or better than the original. “It’s my form of culinary activism, through my food,” she says. For her, this new iteration is welcome change—a new beginning on her own terms.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139460/chef-reina-steps-out-of-the-shadow-of-nicks-on-grand","authors":["11689"],"categories":["bayareabites_16558","bayareabites_752","bayareabites_17082","bayareabites_1807"],"tags":["bayareabites_17027","bayareabites_16557","bayareabites_16601","bayareabites_16515","bayareabites_17025","bayareabites_17023","bayareabites_17021","bayareabites_17022","bayareabites_16860","bayareabites_17026","bayareabites_1871","bayareabites_17024"],"featImg":"bayareabites_139475","label":"bayareabites"},"bayareabites_139388":{"type":"posts","id":"bayareabites_139388","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139388","score":null,"sort":[1603480682000]},"guestAuthors":[],"slug":"after-a-long-wait-horn-barbecue-opens-saturday-in-old-brown-sugar-kitchen-space","title":"After a Long Wait, Horn Barbecue Opens Saturday in Old Brown Sugar Kitchen Space","publishDate":1603480682,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The wait is finally over for pit master Matt Horn. After first announcing that he found a permanent home in August 2019 for a brick-and-mortar location, he's finally opening up with ribs, brisket and more on Saturday at 2534 Mandela Parkway in Oakland.\u003c/p>\n\u003cp>According to the\u003cem>\u003ca href=\"https://www.sfchronicle.com/food/article/Oakland-s-Horn-Barbecue-may-finally-open-this-15640609.php\"> San Francisco Chronicle\u003c/a>\u003c/em>, Horn originally intended to open in September, but had to stop because of permitting delays and hurdles. \"Nothing [of] great worth in life comes without struggle,\" said Horn in an email. Horn also faced construction challenges, a pandemic and working with the city's restrictions.\u003c/p>\n\u003cfigure id=\"attachment_139391\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139391\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-800x640.jpg\" alt=\"Selection of meats, hotlinks, brisket and ribs on a metal sheet tray\" width=\"800\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A selection of meats from Horn Barbecue, including brisket, hotlinks and ribs \u003ccite>(Courtesy of Horn Barbecue)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What started in 2016 at the Tracy Farmers Market transformed quickly into pop-ups that drew crowds of over a thousand. He became a barbecue pop-up legend, serving Texas-inspired brisket and creating a new category of \"West Coast barbecue\" that draws on the Lone Star State's style coupled with inspiration from the Black South. Diners were willing to wait more than four hours for the chance to get some hot links and smoked ribs.\u003c/p>\n\u003cfigure id=\"attachment_139392\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139392\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-800x533.jpg\" alt=\"Sandwich\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sandwiches are a new addition to Horn's menu. \u003ccite>(Courtesy of Horn Barbecue)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu at the new location will feature some of the pop-up's favorites, like smoked brisket, beef ribs, pulled pork, turkey and spareribs sold by the pound. There will also be some new items, like half and whole quartered chickens, homemade hot links and sandwiches. On a special rotation, Horn is adding a whole hog roasting, along with oxtails and lamb shoulders on Saturdays. Beyond the meats, sides will include pit beans, collards, black-eyed peas, potato salad, slaw, potatoes and corn bread. There will also be desserts like bourbon bread pudding and rum cake.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID=\"bayareabites_132331, bayareabites_112282, bayareabites_137291, bayareabites_13832886\" \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">label=\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">\"More Bay Area Food News and Guides\"]\u003c/span>\u003c/p>\n\u003cp>Alameda county's COVID-19 restrictions are currently at the orange tier, meaning that outdoor dining is permitted and indoor dining is allowed at 25% capacity or up to 100 people. Horn Barbecue's interior features custom cowhide bar stools with a central view of the 750-square-foot pit room, which is said to be California's first indoor smoker. The West Oakland spot formerly housed Brown Sugar Kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Horn grew up eating barbecue occasionally on the weekends, and after one bad batch of spare ribs he made for his girlfriend, he was determined to get it right. Since then, he's been called \"the future of barbecue\" from \u003cem>The Chronicle\u003c/em> and made a name for himself as a West Coast pit master.\u003c/p>\n\n","blocks":[],"excerpt":"After multiple hurdles, the cult pop-up opens its first permanent, brick-and-mortar location.","status":"publish","parent":0,"modified":1621631959,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":440},"headData":{"title":"After a Long Wait, Horn Barbecue Opens Saturday in Old Brown Sugar Kitchen Space | KQED","description":"After multiple hurdles, the cult pop-up opens its first permanent, brick-and-mortar location.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139388 https://ww2.kqed.org/bayareabites/?p=139388","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/23/after-a-long-wait-horn-barbecue-opens-saturday-in-old-brown-sugar-kitchen-space/","disqusTitle":"After a Long Wait, Horn Barbecue Opens Saturday in Old Brown Sugar Kitchen Space","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139388/after-a-long-wait-horn-barbecue-opens-saturday-in-old-brown-sugar-kitchen-space","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The wait is finally over for pit master Matt Horn. After first announcing that he found a permanent home in August 2019 for a brick-and-mortar location, he's finally opening up with ribs, brisket and more on Saturday at 2534 Mandela Parkway in Oakland.\u003c/p>\n\u003cp>According to the\u003cem>\u003ca href=\"https://www.sfchronicle.com/food/article/Oakland-s-Horn-Barbecue-may-finally-open-this-15640609.php\"> San Francisco Chronicle\u003c/a>\u003c/em>, Horn originally intended to open in September, but had to stop because of permitting delays and hurdles. \"Nothing [of] great worth in life comes without struggle,\" said Horn in an email. Horn also faced construction challenges, a pandemic and working with the city's restrictions.\u003c/p>\n\u003cfigure id=\"attachment_139391\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139391\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-800x640.jpg\" alt=\"Selection of meats, hotlinks, brisket and ribs on a metal sheet tray\" width=\"800\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A selection of meats from Horn Barbecue, including brisket, hotlinks and ribs \u003ccite>(Courtesy of Horn Barbecue)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What started in 2016 at the Tracy Farmers Market transformed quickly into pop-ups that drew crowds of over a thousand. He became a barbecue pop-up legend, serving Texas-inspired brisket and creating a new category of \"West Coast barbecue\" that draws on the Lone Star State's style coupled with inspiration from the Black South. Diners were willing to wait more than four hours for the chance to get some hot links and smoked ribs.\u003c/p>\n\u003cfigure id=\"attachment_139392\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139392\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-800x533.jpg\" alt=\"Sandwich\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sandwiches are a new addition to Horn's menu. \u003ccite>(Courtesy of Horn Barbecue)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu at the new location will feature some of the pop-up's favorites, like smoked brisket, beef ribs, pulled pork, turkey and spareribs sold by the pound. There will also be some new items, like half and whole quartered chickens, homemade hot links and sandwiches. On a special rotation, Horn is adding a whole hog roasting, along with oxtails and lamb shoulders on Saturdays. Beyond the meats, sides will include pit beans, collards, black-eyed peas, potato salad, slaw, potatoes and corn bread. There will also be desserts like bourbon bread pudding and rum cake.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_132331, bayareabites_112282, bayareabites_137291, bayareabites_13832886","label":"\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">label=\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">\"More Bay Area Food News and Guides\""},"numeric":["\u003c/span>\u003ci>\u003cspan","style=\"font-weight:","400\">label=\u003c/span>\u003c/i>\u003cspan","style=\"font-weight:","400\">\"More","Bay","Area","Food","News","and","Guides\""]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>Alameda county's COVID-19 restrictions are currently at the orange tier, meaning that outdoor dining is permitted and indoor dining is allowed at 25% capacity or up to 100 people. Horn Barbecue's interior features custom cowhide bar stools with a central view of the 750-square-foot pit room, which is said to be California's first indoor smoker. The West Oakland spot formerly housed Brown Sugar Kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Horn grew up eating barbecue occasionally on the weekends, and after one bad batch of spare ribs he made for his girlfriend, he was determined to get it right. Since then, he's been called \"the future of barbecue\" from \u003cem>The Chronicle\u003c/em> and made a name for himself as a West Coast pit master.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139388/after-a-long-wait-horn-barbecue-opens-saturday-in-old-brown-sugar-kitchen-space","authors":["11689"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_1807"],"tags":["bayareabites_2250","bayareabites_16557","bayareabites_16601","bayareabites_14775","bayareabites_17010","bayareabites_17011","bayareabites_289","bayareabites_14757","bayareabites_16860","bayareabites_9998"],"featImg":"bayareabites_139390","label":"bayareabites"},"bayareabites_139095":{"type":"posts","id":"bayareabites_139095","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139095","score":null,"sort":[1601580562000]},"guestAuthors":[],"slug":"san-francisco-argentinian-grab-and-go-restaurant-expands-to-napa","title":"San Francisco Argentinian Grab-and-Go Restaurant Expands to Napa","publishDate":1601580562,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>El Porteño will be the newest addition to Napa's Oxbow Public Market. The Argentinian-inspired spot that's been popular at San Francisco's Ferry Building will feature sweet and savory empanadas as well as alfajores starting October 2.\u003c/p>\n\u003cp>The concept, from Joseph Ahearne, represents two generations of family recipes with local Napa ingredients. Ahearne, who grew up in Carneros, said that the expansion into Napa made sense for their current demographic. His mother had a restaurant in St. Helena on Railroad Avenue in the early 1970s. \"She wanted to do Argentinian food, but she didn't think people would have heard about it,\" said Ahearne. She'd put Argentinian recipes on the menu along with Mexican mainstays.\u003c/p>\n\u003cfigure id=\"attachment_139117\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139117\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-800x1200.jpg\" alt=\"Chef Joseph Ahearne holding a tray of alfajores\" width=\"800\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-1024x1536.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-1365x2048.jpg 1365w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-1920x2880.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Joseph Ahearne is the owner of El Porteño \u003ccite>(Emily Becker / El Porteño)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As far as the menu goes, favorites like the carne empanadas and champiñones, will be available at the Oxbow location as well as grab-and-go frozen empanada options in 2- and 8-packs. The carne empanada is stuffed with beef, onions, green olives, raisins and eggs, and the Champiñones empanada is a vegetarian version with mushrooms, shallots, aged parmesan and crème fraîche. They started these options after seeing sales drop 80% at the start of the pandemic.\u003c/p>\n\u003cp>The pandemic and fires have been difficult for Ahearne, who had originally planned to open the restaurant in March. His space will take up some of the seating that was reserved for the Napa Bookmine. But he did say that his restaurant model of grab-and-go has been lucky throughout everything. \"We never really had a roof and certainly not dining tables,\" Ahearne said. \"But we figured if we tried to wait this out we would have already been [permanently] closed.\"\u003c/p>\n\u003cp>The brand was also previously in the hot bar at Whole Foods, which got shut down after the start of shelter-in-place. Last week, Ahearne was able to start selling retail with them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Oxbow Public Market in Napa is getting a new vendor. El Porteno will serve empanadas and alfajores. ","status":"publish","parent":0,"modified":1621632507,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":341},"headData":{"title":"San Francisco Argentinian Grab-and-Go Restaurant Expands to Napa | KQED","description":"Oxbow Public Market in Napa is getting a new vendor. El Porteno will serve empanadas and alfajores. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139095 https://ww2.kqed.org/bayareabites/?p=139095","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/01/san-francisco-argentinian-grab-and-go-restaurant-expands-to-napa/","disqusTitle":"San Francisco Argentinian Grab-and-Go Restaurant Expands to Napa","path":"/bayareabites/139095/san-francisco-argentinian-grab-and-go-restaurant-expands-to-napa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>El Porteño will be the newest addition to Napa's Oxbow Public Market. The Argentinian-inspired spot that's been popular at San Francisco's Ferry Building will feature sweet and savory empanadas as well as alfajores starting October 2.\u003c/p>\n\u003cp>The concept, from Joseph Ahearne, represents two generations of family recipes with local Napa ingredients. Ahearne, who grew up in Carneros, said that the expansion into Napa made sense for their current demographic. His mother had a restaurant in St. Helena on Railroad Avenue in the early 1970s. \"She wanted to do Argentinian food, but she didn't think people would have heard about it,\" said Ahearne. She'd put Argentinian recipes on the menu along with Mexican mainstays.\u003c/p>\n\u003cfigure id=\"attachment_139117\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139117\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-800x1200.jpg\" alt=\"Chef Joseph Ahearne holding a tray of alfajores\" width=\"800\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-1024x1536.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-1365x2048.jpg 1365w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-1920x2880.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Joseph Ahearne is the owner of El Porteño \u003ccite>(Emily Becker / El Porteño)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As far as the menu goes, favorites like the carne empanadas and champiñones, will be available at the Oxbow location as well as grab-and-go frozen empanada options in 2- and 8-packs. The carne empanada is stuffed with beef, onions, green olives, raisins and eggs, and the Champiñones empanada is a vegetarian version with mushrooms, shallots, aged parmesan and crème fraîche. They started these options after seeing sales drop 80% at the start of the pandemic.\u003c/p>\n\u003cp>The pandemic and fires have been difficult for Ahearne, who had originally planned to open the restaurant in March. His space will take up some of the seating that was reserved for the Napa Bookmine. But he did say that his restaurant model of grab-and-go has been lucky throughout everything. \"We never really had a roof and certainly not dining tables,\" Ahearne said. \"But we figured if we tried to wait this out we would have already been [permanently] closed.\"\u003c/p>\n\u003cp>The brand was also previously in the hot bar at Whole Foods, which got shut down after the start of shelter-in-place. Last week, Ahearne was able to start selling retail with them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139095/san-francisco-argentinian-grab-and-go-restaurant-expands-to-napa","authors":["11689"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_1807"],"tags":["bayareabites_16557","bayareabites_744","bayareabites_14775","bayareabites_187","bayareabites_16968","bayareabites_16969","bayareabites_16967","bayareabites_10321"],"featImg":"bayareabites_139116","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_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_137258":{"type":"posts","id":"bayareabites_137258","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137258","score":null,"sort":[1590187218000]},"guestAuthors":[],"slug":"5-south-bay-spots-getting-creative-with-takeout-right-now-as-featured-on-check-please-bay-area","title":"5 South Bay/Peninsula Spots Getting Creative With Takeout Right Now (as Featured on 'Check, Please! Bay Area')","publishDate":1590187218,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_136941,bayareabites_136891' label='Takeout Guides By Region']\u003cbr>\nWith California’s coronavirus shelter-in-place order in its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations to buying hospital workers meals to advocating for government aid and\u003c/a> \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">\u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some South Bay/Peninsula restaurants that have creative and community-focused approaches to takeout within the limitations of shelter-in-place.\u003cbr>\n[aside label='All Check, Please! Bay Area Restaurants' link1='https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z']\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Also, here is a guide to safe takeout.\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.zareensrestaurant.com/\">Zareen's\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_T8Le_lcCt/\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>Zareen's continues to offer fresh and frozen takeout meals during shelter-in-place. Additionally, in honor of Eid al-Fitr, owner Zareen Khan is offering sheer khurma (an Eid specialty dessert) and kulfi at her restaurants. Proceeds will go to Doctors Without Borders.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19990/check-please-bay-area-kids-review-zareens-park-burger-tu-mero-mole\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.tobangkoreanbbq.com/\">To Bang Korean BBQ\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=2Av8QKQQjvA&feature=emb_title\u003c/p>\n\u003cp>For those missing the collective, all-you-can-eat Korean BBQ experience, Santa Clara's To Bang Korean BBQ is offering special Korean-style dinners for takeout and delivery. With the set of savory seafood pancakes, banchan (Korean side dishes) and your choice of bulgogi, kalbi, or pork belly, To Bang's takeout smorgasbord will still leave you plenty stuffed.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17268/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.dadsluncheonette.com/\">Dad's Luncheonette\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/CAOriZ1h5rn/\u003c/p>\n\u003cp>Half Moon Bay's gourmet sandwich stop housed in a historic train caboose continues to offer its signature maitake mushroom sandwich for hungry patrons along with festive seasonal desserts, like cherry pie. Owner Scott Clark is also announcing daily specials on the restaurant's Instagram to support small producers that usually supply currently-shuttered restaurants. Past offerings include bags of Ouroboros Aquaponic lettuce and fruit preservatives from Green Oaks Creek Farm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20090/check-please-bay-area-reviews-dads-luncheonette-marzano-east-bay-spice-company\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.patiofilipino.com/\">Patio Filipino\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=EmA51dYMSfc\u003c/p>\n\u003cp>To satisfy cravings for pancit, sisig, or adobo, San Bruno's Patio Filipino is still serving unique Filipino-Spanish dishes for takeout and delivery. The restaurant is also offering a complimentary order of fried chicken or lumpianitas with every takeout order totaling $50.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/3338/check-please-bay-area-season-5-episode-3-503\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 5\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Sumika\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B-YQ7NoBC5W/\u003c/p>\n\u003cp>In addition to bento boxes and sashimi, Sumika is now selling fresh udon noodle kits, complete with dashi soup and pre-chopped garnishes. Be sure to order early though because the Los Altos restaurant's limited supply sells out quickly.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite South Bay/Peninsula\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>, now updated with COVID-19 information. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n","blocks":[],"excerpt":"Here are some South Bay/Peninsula restaurants that are staying creative within the limitations of shelter-in-place.","status":"publish","parent":0,"modified":1621634287,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":575},"headData":{"title":"5 South Bay/Peninsula Spots Getting Creative With Takeout Right Now (as Featured on 'Check, Please! Bay Area') | KQED","description":"Here are some South Bay/Peninsula restaurants, loved and reviewed by regular Bay Area residents, that are staying creative within the limitations of shelter-in-place.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137258 https://ww2.kqed.org/bayareabites/?p=137258","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/22/5-south-bay-spots-getting-creative-with-takeout-right-now-as-featured-on-check-please-bay-area/","disqusTitle":"5 South Bay/Peninsula Spots Getting Creative With Takeout Right Now (as Featured on 'Check, Please! Bay Area')","path":"/bayareabites/137258/5-south-bay-spots-getting-creative-with-takeout-right-now-as-featured-on-check-please-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136941,bayareabites_136891","label":"Takeout Guides By Region "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWith California’s coronavirus shelter-in-place order in its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations to buying hospital workers meals to advocating for government aid and\u003c/a> \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">\u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some South Bay/Peninsula restaurants that have creative and community-focused approaches to takeout within the limitations of shelter-in-place.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"label":"All Check, Please! Bay Area Restaurants ","link1":"https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Also, here is a guide to safe takeout.\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.zareensrestaurant.com/\">Zareen's\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_T8Le_lcCt"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003c/p>\n\u003cp>Zareen's continues to offer fresh and frozen takeout meals during shelter-in-place. Additionally, in honor of Eid al-Fitr, owner Zareen Khan is offering sheer khurma (an Eid specialty dessert) and kulfi at her restaurants. Proceeds will go to Doctors Without Borders.\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.kqed.org/checkplease/19990/check-please-bay-area-kids-review-zareens-park-burger-tu-mero-mole\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.tobangkoreanbbq.com/\">To Bang Korean BBQ\u003c/a>\u003c/h2>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/2Av8QKQQjvA'\n title='//www.youtube.com/embed/2Av8QKQQjvA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>For those missing the collective, all-you-can-eat Korean BBQ experience, Santa Clara's To Bang Korean BBQ is offering special Korean-style dinners for takeout and delivery. With the set of savory seafood pancakes, banchan (Korean side dishes) and your choice of bulgogi, kalbi, or pork belly, To Bang's takeout smorgasbord will still leave you plenty stuffed.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17268/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.dadsluncheonette.com/\">Dad's Luncheonette\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CAOriZ1h5rn"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Half Moon Bay's gourmet sandwich stop housed in a historic train caboose continues to offer its signature maitake mushroom sandwich for hungry patrons along with festive seasonal desserts, like cherry pie. Owner Scott Clark is also announcing daily specials on the restaurant's Instagram to support small producers that usually supply currently-shuttered restaurants. Past offerings include bags of Ouroboros Aquaponic lettuce and fruit preservatives from Green Oaks Creek Farm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20090/check-please-bay-area-reviews-dads-luncheonette-marzano-east-bay-spice-company\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.patiofilipino.com/\">Patio Filipino\u003c/a>\u003c/h2>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/EmA51dYMSfc'\n title='//www.youtube.com/embed/EmA51dYMSfc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>To satisfy cravings for pancit, sisig, or adobo, San Bruno's Patio Filipino is still serving unique Filipino-Spanish dishes for takeout and delivery. The restaurant is also offering a complimentary order of fried chicken or lumpianitas with every takeout order totaling $50.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/3338/check-please-bay-area-season-5-episode-3-503\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 5\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Sumika\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B-YQ7NoBC5W"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In addition to bento boxes and sashimi, Sumika is now selling fresh udon noodle kits, complete with dashi soup and pre-chopped garnishes. Be sure to order early though because the Los Altos restaurant's limited supply sells out quickly.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite South Bay/Peninsula\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>, now updated with COVID-19 information. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137258/5-south-bay-spots-getting-creative-with-takeout-right-now-as-featured-on-check-please-bay-area","authors":["11614","5083"],"categories":["bayareabites_109","bayareabites_301","bayareabites_13306","bayareabites_17082","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1146","bayareabites_1875","bayareabites_2332","bayareabites_1807","bayareabites_91","bayareabites_119"],"tags":["bayareabites_9037","bayareabites_757","bayareabites_763","bayareabites_3001","bayareabites_16571","bayareabites_92","bayareabites_16564","bayareabites_14746","bayareabites_12201"],"featImg":"bayareabites_137331","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/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. 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The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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