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This Monday, \u003ca href=\"http://smokespoutinerie.com/\" target=\"_blank\">Smoke’s Poutinerie\u003c/a> opened on Durant Ave in Berkeley. The first US location of a popular fast food chain with over 100 stores in Canada, the restaurant only sells poutine, the gloriously nap-inducing Quebec dish of fries tossed with gravy and topped with cheese curds.\u003c/p>\n\u003cp>\u003cstrong>Why Berkeley for the first US store?\u003c/strong> Ironically, it’s all because of a few enterprising Southern Californians. Los Angeles-based film producers Robert Parada and Danny Rodriguez went out drinking one night during a visit to Berkeley, and when they left the bar, they were struck by the amount of people--and potential customers--out late in Berkeley. Along with a third partner, they approached Smoke’s founder and CEO Ryan Smolkin with the idea of opening a Berkeley location of the chain, which they had tried and loved during a visit to Winnipeg.\u003c/p>\n\u003cfigure id=\"attachment_90797\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/exterior.jpg\">\u003cimg class=\"size-full wp-image-90797\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/exterior.jpg\" alt=\"Outside of Smoke's. Photo: Shelby Pope\" width=\"1000\" height=\"787\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outside of Smoke's. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The new shop has already tapped into the customer base Parada and Rodriguez observed--on the first day, there was a continuous line out the door. Open until 4 AM every day, Smoke’s location-- two blocks from the Berkeley campus, in between popular bars and within spitting distance of the dorms--makes it evident who their target market is: hungry students and sloshed bar goers looking for something cheap and filling to line their stomach before the library or the next Golden Bear at Henry’s.\u003c/p>\n\u003cp>The red L-shaped shop in-between Jaguar Karaoke and the original Top Dog is tiny, has no tables, but does have counters to stand up and eat at. The store is loud, with lightning fast workers yelling orders over '80s rock, and everything comes in a to-go box--perfect for eating en route to the next bar.\u003c/p>\n\u003cfigure id=\"attachment_90791\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/sizes.jpg\">\u003cimg class=\"size-full wp-image-90791\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/sizes.jpg\" alt=\"Poutine sizes. Photo: Shelby Pope\" width=\"1000\" height=\"587\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poutine sizes Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>All the dishes are available in three sizes, a plenty filling “snack” size, the meal size, and a staggeringly large Wow Size (with toppings, it can weigh up to three pounds), best suited for those with an 18-year old metabolism--or the people who compete in the \u003ca href=\"https://www.youtube.com/watch?v=N2yf0fy2E-c\" target=\"_blank\">Poutine eating competition\u003c/a> Smoke’s hosts every year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu is divided by what kind of meat you’d like on your poutine: chicken, pork, beef or steak. For vegetarians, they offer a meat-free gravy and options like the Veggie Rainbow, topped with guacamole, Sriracha, and sour cream.\u003c/p>\n\u003cfigure id=\"attachment_90794\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/og_poutine.jpg\">\u003cimg class=\"size-full wp-image-90794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/og_poutine.jpg\" alt=\"Original poutine. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Original poutine. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The traditional poutine was immensely satisfying, in the indulgent way that only a pile of carbs and cheese can be. Served piping hot, the dish’s well-seasoned gravy smothered the crispy fries (larger than McDonald's, small enough to not overwhelm the toppings), with Wisconsin cheese curds that squeaked when I bit into them.\u003c/p>\n\u003cfigure id=\"attachment_90796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pork.jpg\">\u003cimg class=\"size-full wp-image-90796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pork.jpg\" alt=\"Triple pork poutine. Photo: Shelby Pope\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple pork poutine. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>A triple pork poutine was topped with a generous amount of bacon and a truly incredible amount of sausage, more sausage than on a typical medium meat lover’s pizza. The name promised three pork products, but I didn’t notice any pulled pork in the dish. Since all the toppings are piled on top of the fries, it’s up to you to disburse the toppings throughout the fries, but there’s enough gravy that the bottom fries are thoroughly soaked with gravy. It was rich, satisfyingly meaty, and balanced: the gravy tasted good on its own, but didn’t compete with the salty toppings.\u003c/p>\n\u003cfigure id=\"attachment_90793\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/montreal.jpg\">\u003cimg class=\"size-full wp-image-90793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/montreal.jpg\" alt=\"Montreal poutine Photo: Shelby Pope\" width=\"1000\" height=\"713\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Montreal poutine. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The Montreal poutine didn't work quite so well. The Montreal smoked meat was subtly spiced, but plopped on the fries in a giant chunk with no way to disseminate throughout the fries. A flood of mustard in the corner reminded me why we eat fries with ketchup. A juicy pickle, nearly the length of the box, provided welcome contrast from the potato onslaught.\u003c/p>\n\u003cp>The Berkeley Smoke’s--the name and logo comes from the probably apocryphal figure that Founder Smolkin credits as the visionary behind the chain, who only communicates through Smolkin-- is just the beginning of the company’s U.S. plans.\u003c/p>\n\u003cp>Smolkin is a laid-back guy (On the Berkeley store: “They [served] over 1,200 people yesterday. Over 1,200 servings out of that little wee shop. Isn’t that sick?”) but he’s serious about expanding Smoke’s: a Hollywood location is currently under construction, and he has plans for locations in, Arizona, Vegas and New York.\u003c/p>\n\u003cfigure id=\"attachment_90792\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/interior.jpg\">\u003cimg class=\"size-full wp-image-90792\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/interior.jpg\" alt=\"Inside of Smoke's. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Inside of Smoke's. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>While the core market for Smoke’s is the urban, 18-25 nightlife crowd (“I didn’t say the word drunk, but that might have something to do with it”), Smolkin emphasizes how other demographics, like young families, have been drawn to the chain.\u003c/p>\n\u003cp>“I’m a father of twin boys who are eight years old--they decide where we’re going for dinner. They're the ones that want the poutine and there’s somebody like me, the dad is like, we really \u003cem>shouldn’t\u003c/em>, but you want it. You’re looking for the excuse to go have to get it.”\u003c/p>\n\u003cp>For others, he said, poutine is a daily habit. “Some see it as an everyday food, they’ll have it at lunch with a suit and tie on, and then they’ll come back at three in the morning with the tie wrapped around their head and two friends,” he said. “Then you have the other demographic, where it’s an indulgence and they treat themselves every once in awhile. It caters to everybody.”\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://smokespoutinerie.com/\" target=\"_blank\">Smoke’s Poutinerie\u003c/a>\u003cbr>\n2518 Durant Ave. Ste A [\u003ca href=\"http://goo.gl/ykXY1w\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 540-7500\u003cbr>\nHours: Mon-Sun 11am-4am\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/poutinerie\" target=\"_blank\">Smoke's Poutinerie\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/smokesberkeley\" target=\"_blank\">@smokesberkeley\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_90790\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/taters.jpg\">\u003cimg class=\"size-full wp-image-90790\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/taters.jpg\" alt=\"The potatoes that go into your poutine at Smoke's. Photo: Shelby Pope\" width=\"1000\" height=\"809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The potatoes that go into your poutine at Smoke's. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Canadian chain that’s been “clogging arteries since 2008” opens first US store in Berkeley.\r\n","status":"publish","parent":0,"modified":1418242460,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1020},"headData":{"title":"First Look: Smoke’s Poutinerie in Berkeley | KQED","description":"Canadian chain that’s been “clogging arteries since 2008” opens first US store in Berkeley.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"90789 http://blogs.kqed.org/bayareabites/?p=90789","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/10/first-look-smokes-poutinerie-in-berkeley/","disqusTitle":"First Look: Smoke’s Poutinerie in Berkeley","path":"/bayareabites/90789/first-look-smokes-poutinerie-in-berkeley","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Canadians are coming, and they’re bringing poutine. This Monday, \u003ca href=\"http://smokespoutinerie.com/\" target=\"_blank\">Smoke’s Poutinerie\u003c/a> opened on Durant Ave in Berkeley. The first US location of a popular fast food chain with over 100 stores in Canada, the restaurant only sells poutine, the gloriously nap-inducing Quebec dish of fries tossed with gravy and topped with cheese curds.\u003c/p>\n\u003cp>\u003cstrong>Why Berkeley for the first US store?\u003c/strong> Ironically, it’s all because of a few enterprising Southern Californians. Los Angeles-based film producers Robert Parada and Danny Rodriguez went out drinking one night during a visit to Berkeley, and when they left the bar, they were struck by the amount of people--and potential customers--out late in Berkeley. Along with a third partner, they approached Smoke’s founder and CEO Ryan Smolkin with the idea of opening a Berkeley location of the chain, which they had tried and loved during a visit to Winnipeg.\u003c/p>\n\u003cfigure id=\"attachment_90797\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/exterior.jpg\">\u003cimg class=\"size-full wp-image-90797\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/exterior.jpg\" alt=\"Outside of Smoke's. Photo: Shelby Pope\" width=\"1000\" height=\"787\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outside of Smoke's. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The new shop has already tapped into the customer base Parada and Rodriguez observed--on the first day, there was a continuous line out the door. Open until 4 AM every day, Smoke’s location-- two blocks from the Berkeley campus, in between popular bars and within spitting distance of the dorms--makes it evident who their target market is: hungry students and sloshed bar goers looking for something cheap and filling to line their stomach before the library or the next Golden Bear at Henry’s.\u003c/p>\n\u003cp>The red L-shaped shop in-between Jaguar Karaoke and the original Top Dog is tiny, has no tables, but does have counters to stand up and eat at. The store is loud, with lightning fast workers yelling orders over '80s rock, and everything comes in a to-go box--perfect for eating en route to the next bar.\u003c/p>\n\u003cfigure id=\"attachment_90791\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/sizes.jpg\">\u003cimg class=\"size-full wp-image-90791\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/sizes.jpg\" alt=\"Poutine sizes. Photo: Shelby Pope\" width=\"1000\" height=\"587\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poutine sizes Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>All the dishes are available in three sizes, a plenty filling “snack” size, the meal size, and a staggeringly large Wow Size (with toppings, it can weigh up to three pounds), best suited for those with an 18-year old metabolism--or the people who compete in the \u003ca href=\"https://www.youtube.com/watch?v=N2yf0fy2E-c\" target=\"_blank\">Poutine eating competition\u003c/a> Smoke’s hosts every year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu is divided by what kind of meat you’d like on your poutine: chicken, pork, beef or steak. For vegetarians, they offer a meat-free gravy and options like the Veggie Rainbow, topped with guacamole, Sriracha, and sour cream.\u003c/p>\n\u003cfigure id=\"attachment_90794\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/og_poutine.jpg\">\u003cimg class=\"size-full wp-image-90794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/og_poutine.jpg\" alt=\"Original poutine. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Original poutine. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The traditional poutine was immensely satisfying, in the indulgent way that only a pile of carbs and cheese can be. Served piping hot, the dish’s well-seasoned gravy smothered the crispy fries (larger than McDonald's, small enough to not overwhelm the toppings), with Wisconsin cheese curds that squeaked when I bit into them.\u003c/p>\n\u003cfigure id=\"attachment_90796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pork.jpg\">\u003cimg class=\"size-full wp-image-90796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pork.jpg\" alt=\"Triple pork poutine. Photo: Shelby Pope\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple pork poutine. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>A triple pork poutine was topped with a generous amount of bacon and a truly incredible amount of sausage, more sausage than on a typical medium meat lover’s pizza. The name promised three pork products, but I didn’t notice any pulled pork in the dish. Since all the toppings are piled on top of the fries, it’s up to you to disburse the toppings throughout the fries, but there’s enough gravy that the bottom fries are thoroughly soaked with gravy. It was rich, satisfyingly meaty, and balanced: the gravy tasted good on its own, but didn’t compete with the salty toppings.\u003c/p>\n\u003cfigure id=\"attachment_90793\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/montreal.jpg\">\u003cimg class=\"size-full wp-image-90793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/montreal.jpg\" alt=\"Montreal poutine Photo: Shelby Pope\" width=\"1000\" height=\"713\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Montreal poutine. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The Montreal poutine didn't work quite so well. The Montreal smoked meat was subtly spiced, but plopped on the fries in a giant chunk with no way to disseminate throughout the fries. A flood of mustard in the corner reminded me why we eat fries with ketchup. A juicy pickle, nearly the length of the box, provided welcome contrast from the potato onslaught.\u003c/p>\n\u003cp>The Berkeley Smoke’s--the name and logo comes from the probably apocryphal figure that Founder Smolkin credits as the visionary behind the chain, who only communicates through Smolkin-- is just the beginning of the company’s U.S. plans.\u003c/p>\n\u003cp>Smolkin is a laid-back guy (On the Berkeley store: “They [served] over 1,200 people yesterday. Over 1,200 servings out of that little wee shop. Isn’t that sick?”) but he’s serious about expanding Smoke’s: a Hollywood location is currently under construction, and he has plans for locations in, Arizona, Vegas and New York.\u003c/p>\n\u003cfigure id=\"attachment_90792\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/interior.jpg\">\u003cimg class=\"size-full wp-image-90792\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/interior.jpg\" alt=\"Inside of Smoke's. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Inside of Smoke's. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>While the core market for Smoke’s is the urban, 18-25 nightlife crowd (“I didn’t say the word drunk, but that might have something to do with it”), Smolkin emphasizes how other demographics, like young families, have been drawn to the chain.\u003c/p>\n\u003cp>“I’m a father of twin boys who are eight years old--they decide where we’re going for dinner. They're the ones that want the poutine and there’s somebody like me, the dad is like, we really \u003cem>shouldn’t\u003c/em>, but you want it. You’re looking for the excuse to go have to get it.”\u003c/p>\n\u003cp>For others, he said, poutine is a daily habit. “Some see it as an everyday food, they’ll have it at lunch with a suit and tie on, and then they’ll come back at three in the morning with the tie wrapped around their head and two friends,” he said. “Then you have the other demographic, where it’s an indulgence and they treat themselves every once in awhile. It caters to everybody.”\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://smokespoutinerie.com/\" target=\"_blank\">Smoke’s Poutinerie\u003c/a>\u003cbr>\n2518 Durant Ave. Ste A [\u003ca href=\"http://goo.gl/ykXY1w\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 540-7500\u003cbr>\nHours: Mon-Sun 11am-4am\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/poutinerie\" target=\"_blank\">Smoke's Poutinerie\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/smokesberkeley\" target=\"_blank\">@smokesberkeley\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_90790\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/taters.jpg\">\u003cimg class=\"size-full wp-image-90790\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/taters.jpg\" alt=\"The potatoes that go into your poutine at Smoke's. Photo: Shelby Pope\" width=\"1000\" height=\"809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The potatoes that go into your poutine at Smoke's. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/90789/first-look-smokes-poutinerie-in-berkeley","authors":["5566"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_1875","bayareabites_10"],"tags":["bayareabites_590","bayareabites_3462","bayareabites_13988","bayareabites_13987","bayareabites_13991","bayareabites_13989","bayareabites_13986"],"featImg":"bayareabites_90795","label":"bayareabites"},"bayareabites_78491":{"type":"posts","id":"bayareabites_78491","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78491","score":null,"sort":[1393091090000]},"guestAuthors":[],"slug":"alcoholics-learn-to-make-their-own-beer-in-canadian-program","title":"Alcoholics Learn to Make Their Own Beer in Canadian Program","publishDate":1393091090,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78492\" class=\"wp-caption aligncenter\" style=\"max-width: 444px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beer-e4efd297e1abf1f2bbc52351c9f96cb8ba13c419.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beer-e4efd297e1abf1f2bbc52351c9f96cb8ba13c419.jpg\" alt=\"Tyler BigChild, a board member of Vancouver's Drug Users Resource Center, is also part of its Brew Co-Op. The group teaches alcoholics how to make beer and wine, in the hopes that they'll stop risky behavior such as drinking rubbing alcohol. Photo: Portland Hotel Society\" width=\"444\" height=\"333\" class=\"size-full wp-image-78492\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tyler BigChild, a board member of Vancouver's Drug Users Resource Center, is also part of its Brew Co-Op. The group teaches alcoholics how to make beer and wine, in the hopes that they'll stop risky behavior such as drinking rubbing alcohol. Photo: Portland Hotel Society\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\" target=\"_blank\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/02/21/280885577/alcoholics-learn-to-make-their-own-beer-in-canadian-program\" target=\"_blank\">The Two-Way at NPR\u003c/a> (2/22/2014)\u003c/p>\n\u003cp>Call it a new twist on the old \"teach a man to fish\" adage. A group in Vancouver, British Columbia, is teaching inveterate alcoholics to brew their own beer and make their own wine, in an attempt to keep them from drinking unsafe liquids to get an alcoholic high.\u003c/p>\n\u003cp>The project is the work of the \u003ca href=\"http://portlandhotelsociety.tumblr.com/\">Portland Hotel Society\u003c/a>, which works to help people who suffer from mental illness and addictions in downtown Vancouver. News of the beer and wine project is spreading weeks after the publicly funded group's Drug Users Resource Center unveiled a coin-operated machine that \u003ca href=\"http://bc.ctvnews.ca/canada-s-first-crack-pipe-vending-machines-come-to-vancouver-1.1676803\">dispenses crack pipes for 25 cents\u003c/a>.\u003c/p>\n\u003cp>The Portland Hotel Society's leaders say they want to provide safe alternatives to people who might otherwise be forced into risky and unsafe behavior — everything from shoplifting booze to drinking any substance they can find that contains alcohol.\u003c/p>\n\u003cp>\"Obviously, we'd rather they didn't drink,\" the society's executive director, Mark Townsend, tells the \u003ca href=\"http://www.vancouversun.com/health/Vancouver+program+teaches+alcoholics+make+booze/9527571/story.html\">Vancouver Sun\u003c/a>. \"But if they do, we'd rather they didn't drink hand sanitizer.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The brewing program, which began about six months ago, requires participants to make several commitments in exchange for about five liters of home-brewed beer. Townsend says that in addition, they also get a sense of pride and achievement in making their own beer.\u003c/p>\n\u003cp>The brewers each pitch in $10 and work in groups of four to produce beer or wine in a style of their choosing — this week, they were making Dutch lager and a honey lager; a chardonnay was to be uncorked Friday, reports Canada's \u003ca href=\"http://news.nationalpost.com/2014/02/19/vancouver-drug-centre-teaching-alcoholics-to-brew-their-own-beer-so-theyll-stop-drinking-mouthwash\">National Post\u003c/a>. During the process, they're supervised by a brewmaster.\u003c/p>\n\u003cp>The participants must also attend the regular Friday-night meetings of the \"Drinker's Lounge,\" a support group that also includes an alcohol-swapping program that Townsend compares to a gun amnesty system. Members can bring containers of rubbing alcohol, for instance, and exchange them for regular drinks.\u003c/p>\n\u003cp>\"We're just trying to do what we can with no resources to make them a bit safer, make our community a bit safer, hopefully keep them alive for another day,\" Townsend told the \u003cem>Sun,\u003c/em> \"and with a possibility of not drinking in the way they do.\"\u003c/p>\n\u003cp>The brew-your-own program has been a hit. One participant tells the \u003cem>National Post\u003c/em> that it's \"more economically viable than buying it at a liquor store.\"\u003c/p>\n\u003cp>Soon the program will move past the brewing kits it's been getting from a home-brew supply store nearby, and make the beer from scratch. And the folks at the Portland Hotel Society say the brewing program is growing.\u003c/p>\n\u003cp>\"As the drinking community becomes aware of what we're doing, we're obviously having to expand the program,\" Drug Users Resource Center Director Kailin See tells the \u003cem>National Post.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"In a twist on the old \"teach a man to fish\" adage, a Vancouver group teaches inveterate alcoholics to brew their own booze. The goal? Keeping them from drinking unsafe liquids that contain alcohol.","status":"publish","parent":0,"modified":1393091143,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":536},"headData":{"title":"Alcoholics Learn to Make Their Own Beer in Canadian Program | KQED","description":"In a twist on the old "teach a man to fish" adage, a Vancouver group teaches inveterate alcoholics to brew their own booze. The goal? Keeping them from drinking unsafe liquids that contain alcohol.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"78491 http://blogs.kqed.org/bayareabites/?p=78491","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/22/alcoholics-learn-to-make-their-own-beer-in-canadian-program/","disqusTitle":"Alcoholics Learn to Make Their Own Beer in Canadian Program","nprByline":"Bill Chappell","nprStoryId":"280885577","nprApiLink":"http://api.npr.org/query?id=280885577&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thetwo-way/2014/02/21/280885577/alcoholics-learn-to-make-their-own-beer-in-canadian-program?ft=3&f=280885577","nprRetrievedStory":"1","nprPubDate":"Fri, 21 Feb 2014 19:59:00 -0500","nprStoryDate":"Fri, 21 Feb 2014 18:38:00 -0500","nprLastModifiedDate":"Fri, 21 Feb 2014 19:59:20 -0500","path":"/bayareabites/78491/alcoholics-learn-to-make-their-own-beer-in-canadian-program","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78492\" class=\"wp-caption aligncenter\" style=\"max-width: 444px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beer-e4efd297e1abf1f2bbc52351c9f96cb8ba13c419.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beer-e4efd297e1abf1f2bbc52351c9f96cb8ba13c419.jpg\" alt=\"Tyler BigChild, a board member of Vancouver's Drug Users Resource Center, is also part of its Brew Co-Op. The group teaches alcoholics how to make beer and wine, in the hopes that they'll stop risky behavior such as drinking rubbing alcohol. Photo: Portland Hotel Society\" width=\"444\" height=\"333\" class=\"size-full wp-image-78492\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tyler BigChild, a board member of Vancouver's Drug Users Resource Center, is also part of its Brew Co-Op. The group teaches alcoholics how to make beer and wine, in the hopes that they'll stop risky behavior such as drinking rubbing alcohol. Photo: Portland Hotel Society\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\" target=\"_blank\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/02/21/280885577/alcoholics-learn-to-make-their-own-beer-in-canadian-program\" target=\"_blank\">The Two-Way at NPR\u003c/a> (2/22/2014)\u003c/p>\n\u003cp>Call it a new twist on the old \"teach a man to fish\" adage. A group in Vancouver, British Columbia, is teaching inveterate alcoholics to brew their own beer and make their own wine, in an attempt to keep them from drinking unsafe liquids to get an alcoholic high.\u003c/p>\n\u003cp>The project is the work of the \u003ca href=\"http://portlandhotelsociety.tumblr.com/\">Portland Hotel Society\u003c/a>, which works to help people who suffer from mental illness and addictions in downtown Vancouver. News of the beer and wine project is spreading weeks after the publicly funded group's Drug Users Resource Center unveiled a coin-operated machine that \u003ca href=\"http://bc.ctvnews.ca/canada-s-first-crack-pipe-vending-machines-come-to-vancouver-1.1676803\">dispenses crack pipes for 25 cents\u003c/a>.\u003c/p>\n\u003cp>The Portland Hotel Society's leaders say they want to provide safe alternatives to people who might otherwise be forced into risky and unsafe behavior — everything from shoplifting booze to drinking any substance they can find that contains alcohol.\u003c/p>\n\u003cp>\"Obviously, we'd rather they didn't drink,\" the society's executive director, Mark Townsend, tells the \u003ca href=\"http://www.vancouversun.com/health/Vancouver+program+teaches+alcoholics+make+booze/9527571/story.html\">Vancouver Sun\u003c/a>. \"But if they do, we'd rather they didn't drink hand sanitizer.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The brewing program, which began about six months ago, requires participants to make several commitments in exchange for about five liters of home-brewed beer. Townsend says that in addition, they also get a sense of pride and achievement in making their own beer.\u003c/p>\n\u003cp>The brewers each pitch in $10 and work in groups of four to produce beer or wine in a style of their choosing — this week, they were making Dutch lager and a honey lager; a chardonnay was to be uncorked Friday, reports Canada's \u003ca href=\"http://news.nationalpost.com/2014/02/19/vancouver-drug-centre-teaching-alcoholics-to-brew-their-own-beer-so-theyll-stop-drinking-mouthwash\">National Post\u003c/a>. During the process, they're supervised by a brewmaster.\u003c/p>\n\u003cp>The participants must also attend the regular Friday-night meetings of the \"Drinker's Lounge,\" a support group that also includes an alcohol-swapping program that Townsend compares to a gun amnesty system. Members can bring containers of rubbing alcohol, for instance, and exchange them for regular drinks.\u003c/p>\n\u003cp>\"We're just trying to do what we can with no resources to make them a bit safer, make our community a bit safer, hopefully keep them alive for another day,\" Townsend told the \u003cem>Sun,\u003c/em> \"and with a possibility of not drinking in the way they do.\"\u003c/p>\n\u003cp>The brew-your-own program has been a hit. One participant tells the \u003cem>National Post\u003c/em> that it's \"more economically viable than buying it at a liquor store.\"\u003c/p>\n\u003cp>Soon the program will move past the brewing kits it's been getting from a home-brew supply store nearby, and make the beer from scratch. And the folks at the Portland Hotel Society say the brewing program is growing.\u003c/p>\n\u003cp>\"As the drinking community becomes aware of what we're doing, we're obviously having to expand the program,\" Drug Users Resource Center Director Kailin See tells the \u003cem>National Post.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78491/alcoholics-learn-to-make-their-own-beer-in-canadian-program","authors":["byline_bayareabites_78491"],"categories":["bayareabites_301","bayareabites_2638","bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_11015","bayareabites_14753","bayareabites_590","bayareabites_11161","bayareabites_11465"],"featImg":"bayareabites_78492","label":"bayareabites"},"bayareabites_69256":{"type":"posts","id":"bayareabites_69256","meta":{"index":"posts_1591205157","site":"bayareabites","id":"69256","score":null,"sort":[1377892915000]},"guestAuthors":[],"slug":"bag-it-trader-joes-tells-pirate-grocer-in-canada","title":"Bag It, Trader Joe's Tells 'Pirate' Grocer In Canada","publishDate":1377892915,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_69265\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/irate_joes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/irate_joes.jpg\" alt=\""I bought the stuff at full retail. I own it," says Michael Hallatt, owner of the _irate Joe's grocery in Vancouver. His store faces a lawsuit from Trader Joe's for infringing on its trademark and possibly confusing customers. Photo:_irate Joe's\" width=\"1120\" height=\"628\" class=\"size-full wp-image-69265\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"I bought the stuff at full retail. I own it,\" says Michael Hallatt, owner of the _irate Joe's grocery in Vancouver. His store faces a lawsuit from Trader Joe's for infringing on its trademark and possibly confusing customers. Photo:_irate Joe's\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/08/30/217210915/bag-it-trader-joes-tells-pirate-grocer-in-canada\">The Two-Way at NPR Food\u003c/a> (8/30/13)\u003c/p>\n\u003cp>For the past year and a half, Mike Hallatt has been driving across the U.S.-Canada border and back, bringing loads of groceries back to Vancouver. There's no food shortage in Canada — but there's an absolute lack of Trader Joe's grocery stores, and that created an opening for an entrepreneur who doesn't mind making a long drive.\u003c/p>\n\u003cp>Originally called \u003ca href=\"http://www.piratejoes.ca/news/\">Pirate Joe's\u003c/a>, Hallatt's store serves a niche market: Canadians who wish Trader Joe's was in their country and who will pay a bit extra for triple ginger snaps and fanciful trail mixes.\u003c/p>\n\u003cp>Trader Joe's is not pleased. It \u003ca href=\"http://static.squarespace.com/static/51fc7d3ce4b05ae014fc86b2/t/51fca283e4b018cc0054fdb3/1375511171418/trader_joes_complaint.pdf\">filed a lawsuit\u003c/a> this summer, complaining that Pirate Joe's harms the grocer's brand by selling its products outside its control and confusing customers. In response, Hallatt changed the store's name to _irate Joe's.\u003c/p>\n\u003cp>\"I bought the stuff at full retail. I own it,\" Hallatt says. \"I get to do with it whatever I want to, including reselling it to Canadians. My right to do this is unassailable.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, he says, \"There is no confusion in the marketplace. Pirate Joe's, now _irate Joe's, is blatant and unambiguous.\"\u003c/p>\n\u003cp>But Hallatt adds that he doesn't see the big chain, which is owned by the same German family that \u003ca href=\"http://freakonomics.com/2009/02/19/do-you-know-who-owns-trader-joes/\">owns the Aldi supermarkets\u003c/a>, as an enemy. And he says the company is damaging its own brand by pursuing him in court. Hallatt has spoken to numerous news outlets about the case, including NPR member stations in \u003ca href=\"http://www.piratejoes.ca/news/2013/8/27/kpcc-so-cal-public-radio-interview\">Southern California\u003c/a> and \u003ca href=\"http://nhpr.org/post/pirate-joe-why-trader-joes-wants-shut-him-down\">New Hampshire\u003c/a>.\u003c/p>\n\u003cp>\"I would prefer Trader Joe's accept my long-standing offer to follow guidance on how they would like me to operate,\" Hallatt says in an email.\u003c/p>\n\u003cp>As for reselling Trader Joe's products, he says he's far from alone.\u003c/p>\n\u003cp>\"I discovered there are many people running resale businesses on eBay and Amazon,\" Hallatt says. \"The amount online resellers manage to mark up the prices is the stuff of legend among TJ's employees.\"\u003c/p>\n\u003cp>More intriguingly, he adds, \"There are three grocery stores reselling Trader Joe's products in the U.S. that I know of.\"\u003c/p>\n\u003cp>The Vancouver store's motto carved into its threshold reads, \"Better than nothing\" — with a trademark symbol identifying it as a protected slogan. It seems that the Canadians who crave Trader Joe's treats would agree.\u003c/p>\n\u003cp>As Hallatt says, \"Business is brisk!\"\u003c/p>\n\u003cp>The unique business model led us to get in touch with Hallatt. Below is a lightly edited version of his answers to our questions. Trader Joe's has not been speaking publicly about the active lawsuit.\u003c/p>\n\u003cp>\u003cstrong>NPR: Will there be a hearing on Trader Joe's lawsuit soon?\u003c/strong>\u003c/p>\n\u003cp>Hallatt: \"We filed a motion to dismiss a few weeks ago, they responded [last] Monday and \u003ca href=\"http://static.squarespace.com/static/51fc7d3ce4b05ae014fc86b2/t/5217fe8ae4b07c5692c3146c/1377304202570/Reply%20IFSO%20Motion%20to%20Dismiss.pdf\">we [responded]\u003c/a> to that. The court will take a look at it soon I hope. Parallel to that we are in the early stages of discovery ahead of a jury trial to resolve their complaint — if it comes to that.\"\u003c/p>\n\u003cp>\u003cstrong>I assume people get really attached to some products. What are your biggest sellers?\u003c/strong>\u003c/p>\n\u003cp>\"We have people come in and say things like, \"My babies,\" as they pull items off the shelf. I'm amazed how many specific and emphatic requests we have received in the past year and a half. There are at least a few people attached to every product we carry, and if I don't have it sitting on the shelf I hear about it.\u003c/p>\n\u003cp>\"I'm reluctant to open on a day we are out of stock on Ridge Cut Salt & Pepper Potato Chips, for example.\u003c/p>\n\u003cp>\"Once a week we get a call from a guy who asks only, 'Is it safe?' This is code for Low Calorie Lemonade. There are maybe 25 people in Vancouver who know about that stuff. It's fantastic.\"\u003c/p>\n\u003cp>\u003cstrong>Have you been told to leave Trader Joe's stores?\u003c/strong>\u003c/p>\n\u003cp>\"Not formally from corporate. When the first squeeze came around the time of the cease and desist letter last year, it was the manager of the Bellingham [Wash.] store who apologetically asked me not to shop there anymore.\u003c/p>\n\u003cp>\"I'm still OK if I'm shopping for myself or my family, although my cart gets looked over.\u003c/p>\n\u003cp>\"I tell people who are 'helping' me shop not to clear out shelves but to shop like a typical shopper in there, stocking up. Get one or two of a set of items, bag them yourself and get out of there.\"\u003c/p>\n\u003cp>\u003cstrong>Do you have to portion supplies out to several vehicles?\u003c/strong>\u003c/p>\n\u003cp>\"For too long it was just my Honda Element. The record was 98 bags of groceries. A few were on my lap. I've since up/downgraded to a '93 E-250 extended van. [It has a] straight six, so I need earplugs over 50 mph. Ninety-eight bags barely dents capacity.\u003c/p>\n\u003cp>\"We call our product acquisition program 'Plan C' and we have a sign in the store that reads, 'Don't ask because we can't tell you.' \"\u003c/p>\n\u003cp>\u003cstrong>What are the export laws for bringing groceries over the border?\u003c/strong>\u003c/p>\n\u003cp>\"Pretty much anything I can buy in the U.S., I can legally import into Canada. There are permits required for meat, seafood and dairy. We stick to vegetarian packaged nonperishable items.\u003c/p>\n\u003cp>\"Packaging compliance is also required and we are working closely with the Canadian Food Inspection Agency to ensure we are fully compliant.\"\u003c/p>\n\u003cp>\u003cstrong>Do you have any plans to expand?\u003c/strong>\u003c/p>\n\u003cp>\"_irate Joe's is a unique response to the market Trader Joe's created in Vancouver when it opened a store just over the border in Bellingham. I feel they should either open a store up here or leave the free market to sort itself out. Requiring a 160-mile round trip across an international border to get their products is anything but neighborly.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Faced with a lack of Trader Joe's stores, Canadian shoppers turned to Pirate Joe's, a grocery stocked with products bought across the border. In response, the big chain filed a lawsuit. Shop owner Mike Hallatt says he would happily shut down — if Trader Joe's went north.","status":"publish","parent":0,"modified":1377892992,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":1041},"headData":{"title":"Bag It, Trader Joe's Tells 'Pirate' Grocer In Canada | KQED","description":"Faced with a lack of Trader Joe's stores, Canadian shoppers turned to Pirate Joe's, a grocery stocked with products bought across the border. In response, the big chain filed a lawsuit. Shop owner Mike Hallatt says he would happily shut down — if Trader Joe's went north.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"69256 http://blogs.kqed.org/bayareabites/?p=69256","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/30/bag-it-trader-joes-tells-pirate-grocer-in-canada/","disqusTitle":"Bag It, Trader Joe's Tells 'Pirate' Grocer In Canada","nprByline":"Bill Chappell","nprStoryId":"217210915","nprApiLink":"http://api.npr.org/query?id=217210915&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thetwo-way/2013/08/30/217210915/bag-it-trader-joes-tells-pirate-grocer-in-canada?ft=3&f=217210915","nprRetrievedStory":"1","nprPubDate":"Fri, 30 Aug 2013 15:24:00 -0400","nprStoryDate":"Fri, 30 Aug 2013 12:54:00 -0400","nprLastModifiedDate":"Fri, 30 Aug 2013 15:24:46 -0400","path":"/bayareabites/69256/bag-it-trader-joes-tells-pirate-grocer-in-canada","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69265\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/irate_joes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/irate_joes.jpg\" alt=\""I bought the stuff at full retail. I own it," says Michael Hallatt, owner of the _irate Joe's grocery in Vancouver. His store faces a lawsuit from Trader Joe's for infringing on its trademark and possibly confusing customers. Photo:_irate Joe's\" width=\"1120\" height=\"628\" class=\"size-full wp-image-69265\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"I bought the stuff at full retail. I own it,\" says Michael Hallatt, owner of the _irate Joe's grocery in Vancouver. His store faces a lawsuit from Trader Joe's for infringing on its trademark and possibly confusing customers. Photo:_irate Joe's\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/08/30/217210915/bag-it-trader-joes-tells-pirate-grocer-in-canada\">The Two-Way at NPR Food\u003c/a> (8/30/13)\u003c/p>\n\u003cp>For the past year and a half, Mike Hallatt has been driving across the U.S.-Canada border and back, bringing loads of groceries back to Vancouver. There's no food shortage in Canada — but there's an absolute lack of Trader Joe's grocery stores, and that created an opening for an entrepreneur who doesn't mind making a long drive.\u003c/p>\n\u003cp>Originally called \u003ca href=\"http://www.piratejoes.ca/news/\">Pirate Joe's\u003c/a>, Hallatt's store serves a niche market: Canadians who wish Trader Joe's was in their country and who will pay a bit extra for triple ginger snaps and fanciful trail mixes.\u003c/p>\n\u003cp>Trader Joe's is not pleased. It \u003ca href=\"http://static.squarespace.com/static/51fc7d3ce4b05ae014fc86b2/t/51fca283e4b018cc0054fdb3/1375511171418/trader_joes_complaint.pdf\">filed a lawsuit\u003c/a> this summer, complaining that Pirate Joe's harms the grocer's brand by selling its products outside its control and confusing customers. In response, Hallatt changed the store's name to _irate Joe's.\u003c/p>\n\u003cp>\"I bought the stuff at full retail. I own it,\" Hallatt says. \"I get to do with it whatever I want to, including reselling it to Canadians. My right to do this is unassailable.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, he says, \"There is no confusion in the marketplace. Pirate Joe's, now _irate Joe's, is blatant and unambiguous.\"\u003c/p>\n\u003cp>But Hallatt adds that he doesn't see the big chain, which is owned by the same German family that \u003ca href=\"http://freakonomics.com/2009/02/19/do-you-know-who-owns-trader-joes/\">owns the Aldi supermarkets\u003c/a>, as an enemy. And he says the company is damaging its own brand by pursuing him in court. Hallatt has spoken to numerous news outlets about the case, including NPR member stations in \u003ca href=\"http://www.piratejoes.ca/news/2013/8/27/kpcc-so-cal-public-radio-interview\">Southern California\u003c/a> and \u003ca href=\"http://nhpr.org/post/pirate-joe-why-trader-joes-wants-shut-him-down\">New Hampshire\u003c/a>.\u003c/p>\n\u003cp>\"I would prefer Trader Joe's accept my long-standing offer to follow guidance on how they would like me to operate,\" Hallatt says in an email.\u003c/p>\n\u003cp>As for reselling Trader Joe's products, he says he's far from alone.\u003c/p>\n\u003cp>\"I discovered there are many people running resale businesses on eBay and Amazon,\" Hallatt says. \"The amount online resellers manage to mark up the prices is the stuff of legend among TJ's employees.\"\u003c/p>\n\u003cp>More intriguingly, he adds, \"There are three grocery stores reselling Trader Joe's products in the U.S. that I know of.\"\u003c/p>\n\u003cp>The Vancouver store's motto carved into its threshold reads, \"Better than nothing\" — with a trademark symbol identifying it as a protected slogan. It seems that the Canadians who crave Trader Joe's treats would agree.\u003c/p>\n\u003cp>As Hallatt says, \"Business is brisk!\"\u003c/p>\n\u003cp>The unique business model led us to get in touch with Hallatt. Below is a lightly edited version of his answers to our questions. Trader Joe's has not been speaking publicly about the active lawsuit.\u003c/p>\n\u003cp>\u003cstrong>NPR: Will there be a hearing on Trader Joe's lawsuit soon?\u003c/strong>\u003c/p>\n\u003cp>Hallatt: \"We filed a motion to dismiss a few weeks ago, they responded [last] Monday and \u003ca href=\"http://static.squarespace.com/static/51fc7d3ce4b05ae014fc86b2/t/5217fe8ae4b07c5692c3146c/1377304202570/Reply%20IFSO%20Motion%20to%20Dismiss.pdf\">we [responded]\u003c/a> to that. The court will take a look at it soon I hope. Parallel to that we are in the early stages of discovery ahead of a jury trial to resolve their complaint — if it comes to that.\"\u003c/p>\n\u003cp>\u003cstrong>I assume people get really attached to some products. What are your biggest sellers?\u003c/strong>\u003c/p>\n\u003cp>\"We have people come in and say things like, \"My babies,\" as they pull items off the shelf. I'm amazed how many specific and emphatic requests we have received in the past year and a half. There are at least a few people attached to every product we carry, and if I don't have it sitting on the shelf I hear about it.\u003c/p>\n\u003cp>\"I'm reluctant to open on a day we are out of stock on Ridge Cut Salt & Pepper Potato Chips, for example.\u003c/p>\n\u003cp>\"Once a week we get a call from a guy who asks only, 'Is it safe?' This is code for Low Calorie Lemonade. There are maybe 25 people in Vancouver who know about that stuff. It's fantastic.\"\u003c/p>\n\u003cp>\u003cstrong>Have you been told to leave Trader Joe's stores?\u003c/strong>\u003c/p>\n\u003cp>\"Not formally from corporate. When the first squeeze came around the time of the cease and desist letter last year, it was the manager of the Bellingham [Wash.] store who apologetically asked me not to shop there anymore.\u003c/p>\n\u003cp>\"I'm still OK if I'm shopping for myself or my family, although my cart gets looked over.\u003c/p>\n\u003cp>\"I tell people who are 'helping' me shop not to clear out shelves but to shop like a typical shopper in there, stocking up. Get one or two of a set of items, bag them yourself and get out of there.\"\u003c/p>\n\u003cp>\u003cstrong>Do you have to portion supplies out to several vehicles?\u003c/strong>\u003c/p>\n\u003cp>\"For too long it was just my Honda Element. The record was 98 bags of groceries. A few were on my lap. I've since up/downgraded to a '93 E-250 extended van. [It has a] straight six, so I need earplugs over 50 mph. Ninety-eight bags barely dents capacity.\u003c/p>\n\u003cp>\"We call our product acquisition program 'Plan C' and we have a sign in the store that reads, 'Don't ask because we can't tell you.' \"\u003c/p>\n\u003cp>\u003cstrong>What are the export laws for bringing groceries over the border?\u003c/strong>\u003c/p>\n\u003cp>\"Pretty much anything I can buy in the U.S., I can legally import into Canada. There are permits required for meat, seafood and dairy. We stick to vegetarian packaged nonperishable items.\u003c/p>\n\u003cp>\"Packaging compliance is also required and we are working closely with the Canadian Food Inspection Agency to ensure we are fully compliant.\"\u003c/p>\n\u003cp>\u003cstrong>Do you have any plans to expand?\u003c/strong>\u003c/p>\n\u003cp>\"_irate Joe's is a unique response to the market Trader Joe's created in Vancouver when it opened a store just over the border in Bellingham. I feel they should either open a store up here or leave the free market to sort itself out. Requiring a 160-mile round trip across an international border to get their products is anything but neighborly.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/69256/bag-it-trader-joes-tells-pirate-grocer-in-canada","authors":["byline_bayareabites_69256"],"categories":["bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_590","bayareabites_12295","bayareabites_12294","bayareabites_10921","bayareabites_11465","bayareabites_1829"],"featImg":"bayareabites_69264","label":"bayareabites"},"bayareabites_49301":{"type":"posts","id":"bayareabites_49301","meta":{"index":"posts_1591205157","site":"bayareabites","id":"49301","score":null,"sort":[1349111872000]},"guestAuthors":[],"slug":"north-americas-largest-night-market-its-in-richmond-b-c-that-is","title":"North America's Largest Night Market? It's in Richmond (B.C. that is)","publishDate":1349111872,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bbq-squid-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bbq-squid-collage.jpg\" alt=\"bbq squid collage\" title=\"bbq squid collage\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-49302\">\u003c/a>\u003c/p>\n\u003cp>Slithery, sauced BBQ squid tentacles; spiral, spicy potato curlicues or icy mango cubes, sprinkled with bits of chewy grass jelly. What better way to enjoy these street food treats than among a throng of thousands of fellow snackers on a clear summer night at North America's largest Night Market in \u003ca href=\"http://en.wikipedia.org/wiki/Richmond,_British_Columbia\">Richmond, British Columbia\u003c/a>, Canada? Richmond, a city on the outskirts of Vancouver, boasts a population of 60% immigrants -- the highest percentage of any city in North America. And fully half of Richmond residents identify as Chinese. These numbers seem to hint at good things to sample at their famous night market. \u003ca href=\"http://en.wikipedia.org/wiki/Night_market\">Asian night markets\u003c/a> are common in Taiwan, Malaysia, Singapore, Hong Kong, Thailand and Indonesia, to mention only a few spots. Richmond, B.C. actually has 2 competing night markets: the one I visited \u003ca href=\"http://richmondnightmarket.com/\">near the casino\u003c/a> and \"\u003ca href=\"http://www.summernightmarket.com/main/default.asp\">The Summer Night Market\u003c/a>.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/welcome-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/welcome-collage.jpg\" alt=\"welcome collage\" title=\"welcome collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-49305\">\u003c/a>\u003c/p>\n\u003cp>This market is open weekend evenings from May 18 - October 8 and estimates 30,000 visitors a night. If you think that sounds like instant crowded chaos, you need to understand that Canada is the \u003ca href=\"http://www.canadafreepress.com/index.php/article/25958\">capital of politeness\u003c/a>. People hold doors open for you and apologize for things that aren’t even their fault. Even the buses display a SORRY sign when they are not in service. The crowd was friendly, civilized and cooperative. And given the overwhelming food choices, fellow-tasters understood there is no way to try everything. Many generously let me photograph their meals, for vicarious eating pleasure.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/hurricane-potatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/hurricane-potatoes.jpg\" alt=\"hurricane potatoes\" title=\"hurricane potatoes\" width=\"400\" height=\"507\" class=\"alignnone size-full wp-image-49308\">\u003c/a>\u003cbr>\n\u003cem>Hurricane potatoes\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Hurricane potatoes\" are a Night Market classic, offered by several vendors in various flavors from jalapeno to chocolate marshmallow. These are from a stand called \"Rotato\" which made me laugh with a large poster illustrating alternative uses for their twirly fried potatoes on a stick (e.g., microphone, light saber, fencing sword or robot antlers).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Photo-by-Michael-KalusFlickr.com_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Photo-by-Michael-KalusFlickr.com_.jpg\" alt=\"Richmond Nightmarket 2012. Photo by Michael Kalus: Flickr.com\" title=\"Richmond Nightmarket 2012. Photo by Michael Kalus: Flickr.com\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49306\">\u003c/a>\u003cbr>\n\u003cem>Richmond Night Market. Photo by \u003ca href=\"http://www.flickr.com/photos/darkness/7332934668/\">Michael Kalus: Flickr.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>On my visit on a September Saturday night, I explored the food fairyland with a bunch of Canadian relatives. After a short but non-stressful wait in an orderly line my cousin commented, \"Canadians love lines\" and we entered the market aisles, awash with smells and sounds of sizzling, grilling and chomping. But how to choose? We shared a lot. Divide and conquer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/takoyaki-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/takoyaki-Collage.jpg\" alt=\"takoyaki Collage\" title=\"takoyaki Collage\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-49310\">\u003c/a>\u003c/p>\n\u003cp>One of my favorite finds were fish balls, called Takoyaki. These Japanese treats are traditionally made with octopus (tako) in a battered globe with a delightfully creamy center, but we also tried variations with shrimp, scallop and vegetable, topped with sweet brown sauce, Kewpie mayo and shavings of dried bonito. All were scrumptious.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/buckwheat-noodles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/buckwheat-noodles.jpg\" alt=\"buckwheat noodles\" title=\"buckwheat noodles\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49312\">\u003c/a>\u003c/p>\n\u003cp>Another tasty snack was also a Japanese dish: buckwheat noodles with a choice of many toppings from a stand called Soba San. They came in three different sizes with more choices of add-ons the larger the dish. When my daughter and I decided to share a small one we couldn't agree on two toppings and so the sweet man gave us seaweed, kimchi and shrimp -- all for the regular price. I told you these Canadians are nice!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bubble-waffle-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bubble-waffle-Collage.jpg\" alt=\"bubble waffle Collage\" title=\"bubble waffle Collage\" width=\"560\" height=\"275\" class=\"alignnone size-full wp-image-49313\">\u003c/a>\u003c/p>\n\u003cp>Bubble egg waffles and a taro bubble tea made a pleasant first dessert, but I was craving something mango.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/mango-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/mango-collage.jpg\" alt=\"mango collage\" title=\"mango collage\" width=\"560\" height=\"357\" class=\"alignnone size-full wp-image-49314\">\u003c/a>\u003c/p>\n\u003cp>Bingo! Boy, did that icy mango slush with bobba balls and chewy grass jelly hit the spot!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Filipino-foods.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Filipino-foods.jpg\" alt=\"Filipino foods\" title=\"Filipino foods\" width=\"560\" height=\"402\" class=\"alignnone size-full wp-image-49317\">\u003c/a>\u003c/p>\n\u003cp>On our amble through the market, we passed lines of patrons at stands selling Indonesian steamed dumplings, Chinese BBQ chicken knees and gizzards, Japanese Rice burgers, Korean BBQ meat skewers, filament-like dragon beard candy, and Filipino favorites. I did notice one lonely German Bratwurst stand.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With 400 vendors, I know I couldn't possibly taste or photograph everything, so all I can say is:\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sorry-bus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sorry-bus.jpg\" alt=\"sorry bus\" title=\"sorry bus\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49315\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"From slithery BBQ squid tentacles to icy mango slushies, 400 vendors and 30,000 visitors a night make the Annual Night Market in Richmond, B.C., Canada is the largest in North America. Enjoy a dizzying array of Asian street food snacks amid a typically-polite Canadian throng.","status":"publish","parent":0,"modified":1349111907,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":609},"headData":{"title":"North America's Largest Night Market? It's in Richmond (B.C. that is) | KQED","description":"From slithery BBQ squid tentacles to icy mango slushies, 400 vendors and 30,000 visitors a night make the Annual Night Market in Richmond, B.C., Canada is the largest in North America. Enjoy a dizzying array of Asian street food snacks amid a typically-polite Canadian throng.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"49301 http://blogs.kqed.org/bayareabites/?p=49301","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/10/01/north-americas-largest-night-market-its-in-richmond-b-c-that-is/","disqusTitle":"North America's Largest Night Market? It's in Richmond (B.C. that is)","path":"/bayareabites/49301/north-americas-largest-night-market-its-in-richmond-b-c-that-is","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bbq-squid-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bbq-squid-collage.jpg\" alt=\"bbq squid collage\" title=\"bbq squid collage\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-49302\">\u003c/a>\u003c/p>\n\u003cp>Slithery, sauced BBQ squid tentacles; spiral, spicy potato curlicues or icy mango cubes, sprinkled with bits of chewy grass jelly. What better way to enjoy these street food treats than among a throng of thousands of fellow snackers on a clear summer night at North America's largest Night Market in \u003ca href=\"http://en.wikipedia.org/wiki/Richmond,_British_Columbia\">Richmond, British Columbia\u003c/a>, Canada? Richmond, a city on the outskirts of Vancouver, boasts a population of 60% immigrants -- the highest percentage of any city in North America. And fully half of Richmond residents identify as Chinese. These numbers seem to hint at good things to sample at their famous night market. \u003ca href=\"http://en.wikipedia.org/wiki/Night_market\">Asian night markets\u003c/a> are common in Taiwan, Malaysia, Singapore, Hong Kong, Thailand and Indonesia, to mention only a few spots. Richmond, B.C. actually has 2 competing night markets: the one I visited \u003ca href=\"http://richmondnightmarket.com/\">near the casino\u003c/a> and \"\u003ca href=\"http://www.summernightmarket.com/main/default.asp\">The Summer Night Market\u003c/a>.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/welcome-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/welcome-collage.jpg\" alt=\"welcome collage\" title=\"welcome collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-49305\">\u003c/a>\u003c/p>\n\u003cp>This market is open weekend evenings from May 18 - October 8 and estimates 30,000 visitors a night. If you think that sounds like instant crowded chaos, you need to understand that Canada is the \u003ca href=\"http://www.canadafreepress.com/index.php/article/25958\">capital of politeness\u003c/a>. People hold doors open for you and apologize for things that aren’t even their fault. Even the buses display a SORRY sign when they are not in service. The crowd was friendly, civilized and cooperative. And given the overwhelming food choices, fellow-tasters understood there is no way to try everything. Many generously let me photograph their meals, for vicarious eating pleasure.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/hurricane-potatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/hurricane-potatoes.jpg\" alt=\"hurricane potatoes\" title=\"hurricane potatoes\" width=\"400\" height=\"507\" class=\"alignnone size-full wp-image-49308\">\u003c/a>\u003cbr>\n\u003cem>Hurricane potatoes\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Hurricane potatoes\" are a Night Market classic, offered by several vendors in various flavors from jalapeno to chocolate marshmallow. These are from a stand called \"Rotato\" which made me laugh with a large poster illustrating alternative uses for their twirly fried potatoes on a stick (e.g., microphone, light saber, fencing sword or robot antlers).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Photo-by-Michael-KalusFlickr.com_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Photo-by-Michael-KalusFlickr.com_.jpg\" alt=\"Richmond Nightmarket 2012. Photo by Michael Kalus: Flickr.com\" title=\"Richmond Nightmarket 2012. Photo by Michael Kalus: Flickr.com\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49306\">\u003c/a>\u003cbr>\n\u003cem>Richmond Night Market. Photo by \u003ca href=\"http://www.flickr.com/photos/darkness/7332934668/\">Michael Kalus: Flickr.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>On my visit on a September Saturday night, I explored the food fairyland with a bunch of Canadian relatives. After a short but non-stressful wait in an orderly line my cousin commented, \"Canadians love lines\" and we entered the market aisles, awash with smells and sounds of sizzling, grilling and chomping. But how to choose? We shared a lot. Divide and conquer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/takoyaki-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/takoyaki-Collage.jpg\" alt=\"takoyaki Collage\" title=\"takoyaki Collage\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-49310\">\u003c/a>\u003c/p>\n\u003cp>One of my favorite finds were fish balls, called Takoyaki. These Japanese treats are traditionally made with octopus (tako) in a battered globe with a delightfully creamy center, but we also tried variations with shrimp, scallop and vegetable, topped with sweet brown sauce, Kewpie mayo and shavings of dried bonito. All were scrumptious.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/buckwheat-noodles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/buckwheat-noodles.jpg\" alt=\"buckwheat noodles\" title=\"buckwheat noodles\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49312\">\u003c/a>\u003c/p>\n\u003cp>Another tasty snack was also a Japanese dish: buckwheat noodles with a choice of many toppings from a stand called Soba San. They came in three different sizes with more choices of add-ons the larger the dish. When my daughter and I decided to share a small one we couldn't agree on two toppings and so the sweet man gave us seaweed, kimchi and shrimp -- all for the regular price. I told you these Canadians are nice!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bubble-waffle-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bubble-waffle-Collage.jpg\" alt=\"bubble waffle Collage\" title=\"bubble waffle Collage\" width=\"560\" height=\"275\" class=\"alignnone size-full wp-image-49313\">\u003c/a>\u003c/p>\n\u003cp>Bubble egg waffles and a taro bubble tea made a pleasant first dessert, but I was craving something mango.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/mango-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/mango-collage.jpg\" alt=\"mango collage\" title=\"mango collage\" width=\"560\" height=\"357\" class=\"alignnone size-full wp-image-49314\">\u003c/a>\u003c/p>\n\u003cp>Bingo! Boy, did that icy mango slush with bobba balls and chewy grass jelly hit the spot!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Filipino-foods.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Filipino-foods.jpg\" alt=\"Filipino foods\" title=\"Filipino foods\" width=\"560\" height=\"402\" class=\"alignnone size-full wp-image-49317\">\u003c/a>\u003c/p>\n\u003cp>On our amble through the market, we passed lines of patrons at stands selling Indonesian steamed dumplings, Chinese BBQ chicken knees and gizzards, Japanese Rice burgers, Korean BBQ meat skewers, filament-like dragon beard candy, and Filipino favorites. I did notice one lonely German Bratwurst stand.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With 400 vendors, I know I couldn't possibly taste or photograph everything, so all I can say is:\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sorry-bus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sorry-bus.jpg\" alt=\"sorry bus\" title=\"sorry bus\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49315\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/49301/north-americas-largest-night-market-its-in-richmond-b-c-that-is","authors":["5283"],"categories":["bayareabites_2998","bayareabites_752","bayareabites_50","bayareabites_181","bayareabites_61"],"tags":["bayareabites_590","bayareabites_10768","bayareabites_10766","bayareabites_14749","bayareabites_10769","bayareabites_10767"],"featImg":"bayareabites_49337","label":"bayareabites"},"bayareabites_811":{"type":"posts","id":"bayareabites_811","meta":{"index":"posts_1591205157","site":"bayareabites","id":"811","score":null,"sort":[1197706560000]},"guestAuthors":[],"slug":"jewish-delis-eating-at-schwartzs-and-sauls","title":"Jewish Delis: Eating at Schwartz's and Saul's","publishDate":1197706560,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2Th0XVZShI/AAAAAAAAARQ/XxBDfNatAqU/s1600-h/Schwartz_exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2Th0XVZShI/AAAAAAAAARQ/XxBDfNatAqU/s320/Schwartz_exterior.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The documentary film, \u003ci>Chez Schwartz\u003c/i>, enjoyed a quiet if savory U.S. premier at the \u003ca href=\"http://www.jcceastbay.org/\">\u003cstrong>Berkeley Richmond Jewish Community Center\u003c/strong>\u003c/a> earlier this week. It has yet to be picked up for wider distribution, but keep an eye out for it. Or, if you can't wait, \u003ca href=\"http://titlehousedistribution.com/item.php?product_id=549\">\u003cstrong>order a DVD\u003c/strong>\u003c/a> and see for yourself why this little \"Charcuterie Hebraique\" is \u003ci>the\u003c/i> place to eat in Montréal.\u003c/p>\n\u003cp>\u003cembed src=\"http://www.youtube.com/v/sRMA4OzB_ao&rel=1\" height=\"326\" width=\"390\">\u003c/embed>\u003c/p>\n\u003cp>Garry Beitel, a Montréal-based documentary filmmaker, recorded the day-to-day rhythms of \u003ca href=\"http://www.schwartzsdeli.com/\">\u003cstrong>Schwartz's Deli\u003c/strong>\u003c/a> over the course of an entire year. He managed to whittle his footage down to a poetic study of its workers. As one season melts into another, Beitel teases out the stories of the diverse men — from the dishwasher in the back of the house to the waiters in the front, from the general manager down to the gentlemanly panhandlers. They each describe their unique role in the extended family anchored by this tiny, 75-year-old restaurant. Through their stories, we see how years slip into decades and how one long-lived business adapts to a changing world.\u003c/p>\n\u003cp>Unusual in a film about ethnic food, there's an \"overcast\" feel throughout the documentary. In the end we wonder what happens to individuals such as newly promoted Alex or sweet, ailing Ryan. (Anyone interested in degrees of separation and ground-breaking animation should watch this award-winning \u003ca href=\"http://www.youtube.com/watch?v=39glDm6Of04\">\u003cstrong>short about Ryan\u003c/strong>\u003c/a>.) The power of \u003ci>Chez Schwartz\u003c/i> lies in Beitel's understated directing, Marc Gadoury's intimate camera, André Boisvert's amazingly natural sound, Robert Marcel Lepage's music and — ultimately — the simple, direct oral history of the workers themselves.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYXVZSlI/AAAAAAAAARw/06qMdZ5rg_Q/s1600-h/Schwartz_SandwichCounter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYXVZSlI/AAAAAAAAARw/06qMdZ5rg_Q/s320/Schwartz_SandwichCounter.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>At the head of the line, hungry pilgrims can catch glimpses of smoked meat, freshly sliced by hand and ready to go at the sandwich counter. Joao (Johnny) Gonçalves, meat cutter, prepares some without the usual bright yellow mustard.\u003c/i>\u003c/p>\n\u003cp>I remember the first time I bit into smoked meat at Schwartz's. Everyone does. In the film, two women gasp in rapture while sharing their first sandwich right there at the counter, and another diner is struck speechless while remembering his own first taste as a teenager. It may seem strange, perhaps even laughable to the uninitiated. But like any religion, only the converted truly understand.\u003c/p>\n\u003cp>During my year of exile in Vermont, I drove across the border every month to eat in Montréal. While dinner restaurants varied — rilettes at l'Express with my own jar of cornichons or maybe noodles in Chinatown — I always started with an early lunch at Schwartz's.\u003c/p>\n\u003cp>The neighborhood surrounding the deli draws immigrants from around the world. Historically the heart of Montréal's Jewish community, the road on which the deli sits has also been the symbolic division between the city's east and west streets, its French and English languages.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2Th0nVZSiI/AAAAAAAAARY/MPA5wJH0VF8/s1600-h/Schwartz_AlexPosing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2Th0nVZSiI/AAAAAAAAARY/MPA5wJH0VF8/s320/Schwartz_AlexPosing.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>After five years as the busboy, Alexandre \"007\" Lebel gets promoted to waiter. To help with the stress of a fast-paced deli, he composes poems on clean paper place mats during precious down time.\u003c/i>\u003c/p>\n\u003cp>If you arrive at 3895 Boulevard St. Laurent anywhere near the middle of the day, you'll stand in line on the sidewalk with a couple of dozen other meat lovers, separated by mere glass from stacks and stacks of brisket still warm from the massive steamer. You'll be able to smell the smoky, salt-tinged meat and listen to the same order over and over again in two different languages: a \"medium\" with fries, cole slaw, fresh pickle and black cherry soda. Around 400 to 500 other diners a day will order a steak from Peter at the grill; it arrives accompanied by a slice of calf liver and two diminutive sausages. The grill is a relic of the past: open flame right in the dining room, arm's length from innocent diners.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYXVZSkI/AAAAAAAAARo/xpB-oiYk0ZM/s1600-h/Schwartz_PeterAndMike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYXVZSkI/AAAAAAAAARo/xpB-oiYk0ZM/s320/Schwartz_PeterAndMike.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Grill man Peter Christianis (left) has been searing steaks and calf livers at the same station for 40 years, while waiter Mike Nelli has been a member of the Chez Schwartz family going on 7 years now.\u003c/i>\u003c/p>\n\u003cp>Upstairs in the marinating bins and inside the smoker in the back are where the magic happens. The very secret recipe results in über-meat that's juicy and tender, savory and smoky, fatty and flavorful. It's not quite pastrami (there's a dry rather than wet cure) and it's way beyond corned beef (behold that spice-flocked, smoke-lacquered exterior). So everyone just calls it for what it is: smoked meat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYHVZSjI/AAAAAAAAARg/zAECGwk2n80/s1600-h/Schwartz_FrankSilva.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYHVZSjI/AAAAAAAAARg/zAECGwk2n80/s320/Schwartz_FrankSilva.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Frank Silva, general manager, knows the business inside and out. He's hefted and sliced so many briskets during his twenty years at the deli that his arm is starting to give out.\u003c/i>\u003c/p>\n\u003cp>Schwartz's sandwiches have no need to rise to \u003ca href=\"http://www.carnegiedeli.com/index.html\">\u003cstrong>Carnegie heights\u003c/strong>\u003c/a> nor does the owner, Hy Diamond, feel pressure to expand the menu beyond one type of meat sandwich, a steak and a few sides. As Peter Levitt and Karen Adelman, co-owners of \u003ca href=\"http://www.saulsdeli.com/\">\u003cstrong>Saul's Deli\u003c/strong>\u003c/a> in Berkeley know well, this is a rare and precious thing.\u003c/p>\n\u003cp>After the film's screening on Thursday night, the two moderated an enlightening discussion about the future of Jewish delicatessens in the U.S. How does a meat-centered restaurant survive in a health-conscious, politically aware, option-filled world? How does Saul's modest amount of \u003ca href=\"http://www.nimanranch.com/control/story\">\u003cstrong>Niman Ranch\u003c/strong>\u003c/a> beef compete with super-stacked, industrially raised pastrami from tourist-driven, New York delis? And how does a younger generation begin transforming a cuisine frozen in time into a meaningful, relevant, profitable business?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2NSKHVZSfI/AAAAAAAAAQs/fWLKdjS-ilU/s1600-h/sauls_pastrami.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2NSKHVZSfI/AAAAAAAAAQs/fWLKdjS-ilU/s320/sauls_pastrami.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ci>It's not about the size: Saul's uses \"clean meat\" from Niman Ranch in its pastrami sandwiches.\u003c/i>\u003c/p>\n\u003cp>Anyone who hangs around chefs knows that, generally, they survive on the razor's edge of profit margins and see the cloud behind every silver lining. Peter and Karen were refreshingly honest about the challenges of running the deli, from the need to cater to the economics of \u003ci>not\u003c/i> smoking your own meat to the impossibility of guaranteeing a kosher establishment. (People want milk with their coffee, after all, and don't even think about getting rid of the Reuben!)\u003c/p>\n\u003cp>They named their own favorite delis: \u003ca href=\"http://www.langersdeli.com/\">\u003cstrong>Langer's\u003c/strong>\u003c/a> in LA, \u003ca href=\"http://www.katzdeli.com/\">\u003cstrong>Katz's\u003c/strong>\u003c/a> in NYC, and \u003ca href=\"http://www.mannysdeli.com/\">\u003cstrong>Manny's\u003c/strong>\u003c/a> in Chicago all made the short list. Most intriguing, though, were hints of a possible \"Jewish bistro\" in their future. The two hope to reinterpret and reinvent the vernacular of Jewish food with dishes from around the world using local, seasonal, organic ingredients.\u003c/p>\n\u003cp>For the time being, I'll continue enjoying my favorites at Saul's. From personal experience, I can vouch for the chopped liver (on both rye and matzo with plenty of mustard), the chicken soup and the pastrami sandwich. I also enjoyed more than my fair share of half-sour pickles and, of course, \u003ca href=\"http://offthebroiler.wordpress.com/2006/03/30/havent-we-jews-suffered-enough/\">\u003cstrong>a bottle of Cel-Ray\u003c/strong>\u003c/a> to wash everything down.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.saulsdeli.com/\">\u003cstrong>SAUL'S RESTAURANT & DELICATESSEN\u003c/strong>\u003c/a>\u003cbr>1475 Shattuck Ave\u003cbr>Berkeley, CA 94709\u003cbr>(510) 848-3354\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1205780103,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1176},"headData":{"title":"Jewish Delis: Eating at Schwartz's and Saul's | KQED","description":"The documentary film, Chez Schwartz, enjoyed a quiet if savory U.S. premier at the Berkeley Richmond Jewish Community Center earlier this week. It has yet to be picked up for wider distribution, but keep an eye out for it. Or, if you can't wait, order a DVD and see for yourself why this little "Charcuterie","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"811 http://blogs.kqed.org/bayareabites/2007/12/15/jewish-delis-eating-at-schwartzs-and-sauls/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/12/15/jewish-delis-eating-at-schwartzs-and-sauls/","disqusTitle":"Jewish Delis: Eating at Schwartz's and Saul's","path":"/bayareabites/811/jewish-delis-eating-at-schwartzs-and-sauls","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2Th0XVZShI/AAAAAAAAARQ/XxBDfNatAqU/s1600-h/Schwartz_exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2Th0XVZShI/AAAAAAAAARQ/XxBDfNatAqU/s320/Schwartz_exterior.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The documentary film, \u003ci>Chez Schwartz\u003c/i>, enjoyed a quiet if savory U.S. premier at the \u003ca href=\"http://www.jcceastbay.org/\">\u003cstrong>Berkeley Richmond Jewish Community Center\u003c/strong>\u003c/a> earlier this week. It has yet to be picked up for wider distribution, but keep an eye out for it. Or, if you can't wait, \u003ca href=\"http://titlehousedistribution.com/item.php?product_id=549\">\u003cstrong>order a DVD\u003c/strong>\u003c/a> and see for yourself why this little \"Charcuterie Hebraique\" is \u003ci>the\u003c/i> place to eat in Montréal.\u003c/p>\n\u003cp>\u003cembed src=\"http://www.youtube.com/v/sRMA4OzB_ao&rel=1\" height=\"326\" width=\"390\">\u003c/embed>\u003c/p>\n\u003cp>Garry Beitel, a Montréal-based documentary filmmaker, recorded the day-to-day rhythms of \u003ca href=\"http://www.schwartzsdeli.com/\">\u003cstrong>Schwartz's Deli\u003c/strong>\u003c/a> over the course of an entire year. He managed to whittle his footage down to a poetic study of its workers. As one season melts into another, Beitel teases out the stories of the diverse men — from the dishwasher in the back of the house to the waiters in the front, from the general manager down to the gentlemanly panhandlers. They each describe their unique role in the extended family anchored by this tiny, 75-year-old restaurant. Through their stories, we see how years slip into decades and how one long-lived business adapts to a changing world.\u003c/p>\n\u003cp>Unusual in a film about ethnic food, there's an \"overcast\" feel throughout the documentary. In the end we wonder what happens to individuals such as newly promoted Alex or sweet, ailing Ryan. (Anyone interested in degrees of separation and ground-breaking animation should watch this award-winning \u003ca href=\"http://www.youtube.com/watch?v=39glDm6Of04\">\u003cstrong>short about Ryan\u003c/strong>\u003c/a>.) The power of \u003ci>Chez Schwartz\u003c/i> lies in Beitel's understated directing, Marc Gadoury's intimate camera, André Boisvert's amazingly natural sound, Robert Marcel Lepage's music and — ultimately — the simple, direct oral history of the workers themselves.\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=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYXVZSlI/AAAAAAAAARw/06qMdZ5rg_Q/s1600-h/Schwartz_SandwichCounter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYXVZSlI/AAAAAAAAARw/06qMdZ5rg_Q/s320/Schwartz_SandwichCounter.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>At the head of the line, hungry pilgrims can catch glimpses of smoked meat, freshly sliced by hand and ready to go at the sandwich counter. Joao (Johnny) Gonçalves, meat cutter, prepares some without the usual bright yellow mustard.\u003c/i>\u003c/p>\n\u003cp>I remember the first time I bit into smoked meat at Schwartz's. Everyone does. In the film, two women gasp in rapture while sharing their first sandwich right there at the counter, and another diner is struck speechless while remembering his own first taste as a teenager. It may seem strange, perhaps even laughable to the uninitiated. But like any religion, only the converted truly understand.\u003c/p>\n\u003cp>During my year of exile in Vermont, I drove across the border every month to eat in Montréal. While dinner restaurants varied — rilettes at l'Express with my own jar of cornichons or maybe noodles in Chinatown — I always started with an early lunch at Schwartz's.\u003c/p>\n\u003cp>The neighborhood surrounding the deli draws immigrants from around the world. Historically the heart of Montréal's Jewish community, the road on which the deli sits has also been the symbolic division between the city's east and west streets, its French and English languages.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2Th0nVZSiI/AAAAAAAAARY/MPA5wJH0VF8/s1600-h/Schwartz_AlexPosing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2Th0nVZSiI/AAAAAAAAARY/MPA5wJH0VF8/s320/Schwartz_AlexPosing.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>After five years as the busboy, Alexandre \"007\" Lebel gets promoted to waiter. To help with the stress of a fast-paced deli, he composes poems on clean paper place mats during precious down time.\u003c/i>\u003c/p>\n\u003cp>If you arrive at 3895 Boulevard St. Laurent anywhere near the middle of the day, you'll stand in line on the sidewalk with a couple of dozen other meat lovers, separated by mere glass from stacks and stacks of brisket still warm from the massive steamer. You'll be able to smell the smoky, salt-tinged meat and listen to the same order over and over again in two different languages: a \"medium\" with fries, cole slaw, fresh pickle and black cherry soda. Around 400 to 500 other diners a day will order a steak from Peter at the grill; it arrives accompanied by a slice of calf liver and two diminutive sausages. The grill is a relic of the past: open flame right in the dining room, arm's length from innocent diners.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYXVZSkI/AAAAAAAAARo/xpB-oiYk0ZM/s1600-h/Schwartz_PeterAndMike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYXVZSkI/AAAAAAAAARo/xpB-oiYk0ZM/s320/Schwartz_PeterAndMike.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Grill man Peter Christianis (left) has been searing steaks and calf livers at the same station for 40 years, while waiter Mike Nelli has been a member of the Chez Schwartz family going on 7 years now.\u003c/i>\u003c/p>\n\u003cp>Upstairs in the marinating bins and inside the smoker in the back are where the magic happens. The very secret recipe results in über-meat that's juicy and tender, savory and smoky, fatty and flavorful. It's not quite pastrami (there's a dry rather than wet cure) and it's way beyond corned beef (behold that spice-flocked, smoke-lacquered exterior). So everyone just calls it for what it is: smoked meat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYHVZSjI/AAAAAAAAARg/zAECGwk2n80/s1600-h/Schwartz_FrankSilva.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYHVZSjI/AAAAAAAAARg/zAECGwk2n80/s320/Schwartz_FrankSilva.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Frank Silva, general manager, knows the business inside and out. He's hefted and sliced so many briskets during his twenty years at the deli that his arm is starting to give out.\u003c/i>\u003c/p>\n\u003cp>Schwartz's sandwiches have no need to rise to \u003ca href=\"http://www.carnegiedeli.com/index.html\">\u003cstrong>Carnegie heights\u003c/strong>\u003c/a> nor does the owner, Hy Diamond, feel pressure to expand the menu beyond one type of meat sandwich, a steak and a few sides. As Peter Levitt and Karen Adelman, co-owners of \u003ca href=\"http://www.saulsdeli.com/\">\u003cstrong>Saul's Deli\u003c/strong>\u003c/a> in Berkeley know well, this is a rare and precious thing.\u003c/p>\n\u003cp>After the film's screening on Thursday night, the two moderated an enlightening discussion about the future of Jewish delicatessens in the U.S. How does a meat-centered restaurant survive in a health-conscious, politically aware, option-filled world? How does Saul's modest amount of \u003ca href=\"http://www.nimanranch.com/control/story\">\u003cstrong>Niman Ranch\u003c/strong>\u003c/a> beef compete with super-stacked, industrially raised pastrami from tourist-driven, New York delis? And how does a younger generation begin transforming a cuisine frozen in time into a meaningful, relevant, profitable business?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2NSKHVZSfI/AAAAAAAAAQs/fWLKdjS-ilU/s1600-h/sauls_pastrami.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2NSKHVZSfI/AAAAAAAAAQs/fWLKdjS-ilU/s320/sauls_pastrami.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ci>It's not about the size: Saul's uses \"clean meat\" from Niman Ranch in its pastrami sandwiches.\u003c/i>\u003c/p>\n\u003cp>Anyone who hangs around chefs knows that, generally, they survive on the razor's edge of profit margins and see the cloud behind every silver lining. Peter and Karen were refreshingly honest about the challenges of running the deli, from the need to cater to the economics of \u003ci>not\u003c/i> smoking your own meat to the impossibility of guaranteeing a kosher establishment. (People want milk with their coffee, after all, and don't even think about getting rid of the Reuben!)\u003c/p>\n\u003cp>They named their own favorite delis: \u003ca href=\"http://www.langersdeli.com/\">\u003cstrong>Langer's\u003c/strong>\u003c/a> in LA, \u003ca href=\"http://www.katzdeli.com/\">\u003cstrong>Katz's\u003c/strong>\u003c/a> in NYC, and \u003ca href=\"http://www.mannysdeli.com/\">\u003cstrong>Manny's\u003c/strong>\u003c/a> in Chicago all made the short list. Most intriguing, though, were hints of a possible \"Jewish bistro\" in their future. The two hope to reinterpret and reinvent the vernacular of Jewish food with dishes from around the world using local, seasonal, organic ingredients.\u003c/p>\n\u003cp>For the time being, I'll continue enjoying my favorites at Saul's. From personal experience, I can vouch for the chopped liver (on both rye and matzo with plenty of mustard), the chicken soup and the pastrami sandwich. I also enjoyed more than my fair share of half-sour pickles and, of course, \u003ca href=\"http://offthebroiler.wordpress.com/2006/03/30/havent-we-jews-suffered-enough/\">\u003cstrong>a bottle of Cel-Ray\u003c/strong>\u003c/a> to wash everything down.\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>\u003ca href=\"http://www.saulsdeli.com/\">\u003cstrong>SAUL'S RESTAURANT & DELICATESSEN\u003c/strong>\u003c/a>\u003cbr>1475 Shattuck Ave\u003cbr>Berkeley, CA 94709\u003cbr>(510) 848-3354\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/811/jewish-delis-eating-at-schwartzs-and-sauls","authors":["5018"],"categories":["bayareabites_1807"],"tags":["bayareabites_14751","bayareabites_590","bayareabites_143","bayareabites_128","bayareabites_71","bayareabites_243","bayareabites_589","bayareabites_72","bayareabites_67"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. 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Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/ME_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/01/OOW_Tile_Final.png","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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