Making a Place at the Table: Race and Equality in the Good Food Movement
Commonwealth Club Hosts Food Photography Panel
SF Hearts the Carts - and the Carts Heart Back
Events: Commonwealth Club - How We Eat
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Three months after it launched,\r\nForbes chose her blog, \u003cstrong>Cooking with Amy\u003c/strong>, as one of the\r\ntop five best food blogs, praising her writing as\r\n“smart, cozy and witty”. Since then her blog has been\r\nfeatured and recipes reprinted in many newspapers and\r\nmagazines in the U.S. and the world.\r\n\r\nIn addition to regularly updating her blog, Amy is a\r\nguest contributor to the Epicurious.com blog, and\r\nContributing Editor of Glam Dish. She also writes\r\nrestaurant reviews for SF Station.\r\n\r\nHer focus on \u003cstrong>Bay Area Bites\u003c/strong> is primarily cookbook\r\nreviews along with some interviews and current events.\r\n\r\nAmy is a recipe developer and freelance food writer.\r\nShe is author of \u003cstrong>WinePassport: Portugal\u003c/strong> and wrote the new introduction to the classic cookbook, \u003cstrong>Jane Grigson’s Vegetable Book\u003c/strong>, published by the University of Nebraska Press. 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Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. 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A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_111560":{"type":"posts","id":"bayareabites_111560","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111560","score":null,"sort":[1471962718000]},"guestAuthors":[],"slug":"making-a-place-at-the-table-race-and-equality-in-the-good-food-movement","title":"Making a Place at the Table: Race and Equality in the Good Food Movement","publishDate":1471962718,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Listen to \u003cstrong>Women Leaders at the Table: Addressing Inequity in the Good Food Movement\u003c/strong>:\u003cbr>\nhttp://audio.commonwealthclub.org/audio/podcast/cc_20160815_Women_at_the_Table.mp3\u003c/p>\n\u003cp>A farmer, a restaurant owner, a labor supporter and a public-health community advocate walk into a room over a bar...and they're greeted like rock stars by a sold-out crowd. This was the scene at the Swedish American Hall on Monday night, August 15, when San Francisco's Commonwealth Club presented \u003ca href=\"https://www.commonwealthclub.org/events/2016-08-15/women-leaders-table-addressing-inequity-good-food-movement\" target=\"_blank\">Women Leaders at the Table: Addressing Inequity in the Good Food Movement\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_111629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/cathy-curtis.jpg\" alt=\"Cathy Curtis, organizer of the Commonwealth Club’s Food Matters program.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cathy Curtis (right), organizer of the Commonwealth Club’s Food Matters program. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Cathy Curtis, the organizer of the Commonwealth Club's Food Matters program (formerly Bay Gourmet), began to put together a panel of women of color to address issues of inequity and race in the good-food movement, she had no idea it would draw such a crowd. Initially, the panel was set to take place in a small meeting room within the club, but once posted, the event sold out almost immediately, and Curtis and the panel's moderator, Shakirah Simley, were flooded with emails begging them to shift the event to a larger venue. After a last-minute scramble, the \u003ca href=\"http://www.netimeas.com/\" target=\"_blank\">Ne Timeas\u003c/a> restaurant group, which owns Aatxe in the Swedish American Hall (as well as Cafe du Nord next door), offered free use of the hall's large meeting room upstairs. \u003ca href=\"http://civileats.com/\" target=\"_blank\">Civil Eats\u003c/a> offered media support; \u003ca href=\"http://www.cuesa.org\" target=\"_blank\">CUESA\u003c/a> pulled in volunteers; \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite Market\u003c/a> donated wine and sandwiches for the post-meeting reception. \u003c/p>\n\u003cfigure id=\"attachment_111644\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/shakirah-simley.jpg\" alt=\"Moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for Bi-Rite.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for Bi-Rite. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By 7pm, the room was filled to capacity. This was not a meeting preaching the hazards of Big Food or Big Ag to the already-converted (although there were plenty of \u003ca href=\"http://www.nytimes.com/2015/11/22/fashion/snapping-new-clapping.html\" target=\"_blank\">finger-snapping \u003c/a>moments of approval), but rather an insightful dissection of some of the assumptions and privileges within the movement for \"good, clean, fair\" food, from the racial complications of soda taxes to the implications, benefits, and repercussions of direct action, from \u003ca href=\"http://ww2.kqed.org/news/2014/12/10/black-brunch-organizers-put-protest-on-the-menu/\" target=\"_blank\">Black Brunch\u003c/a> to the push for \u003ca href=\"http://abc7news.com/business/minimum-wage-increases-in-3-bay-area-cities-today/1409737/\" target=\"_blank\">higher minimum wages\u003c/a> across the state. \u003c/p>\n\u003cfigure id=\"attachment_111641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/panel-audience.jpg\" alt=\"Women Leaders at the Table moderator and panel (R to L): Shakirah Simley, Joann Lo, Brittni Chicuata, Kristyn Leach, Dominica Rice Cisneros\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Women Leaders at the Table moderator and panel (R to L): Shakirah Simley, Joann Lo, Brittni Chicuata, Kristyn Leach, Dominica Rice Cisneros \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the panel were Joanne Lo, co-director of the \u003ca href=\"http://foodchainworkers.org/\" target=\"_blank\">Food Chain Workers Alliance\u003c/a> and chair of the Los Angeles Food Policy Council; Brittni Chicuata, government relations director for the Bay Area chapters of the \u003ca href=\"http://www.heart.org/HEARTORG/Affiliate/SanFrancisco/California/Home_UCM_WSA022_AffiliatePage.jsp\" target=\"_blank\">American Heart Association\u003c/a> and the American Stroke Association; Kristyn Leach, farmer at \u003ca href=\"http://www.sagecenter.org/work/agricultural-revitalization/sunol-agpark/sunol-agpark-farmers/namu-farm/\" target=\"_blank\">Namu Farm\u003c/a>; and Dominica Rice Cisneros, owner of \u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha Cafe\u003c/a> in Oakland, with moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In her introduction, Curtis urged attendees to look not just at \"what's on the plate, but who's sitting at the table,\" as we work towards creating a more equitable good food movement. This isn't as easy as it sounds; when asked about how her work as a public health advocate, particularly among urban African-American communities, connects with the good food movement, Brittni Chicuata stated, \"When I think of the good food movement, or the slow food movement, or when a lot of folks think of it, it's 'that's bougie and inaccessible and not for me.'\" What matters to Chicuata is helping communities face, and overcome, what they (and she) see as systemic barriers to living healthy lives. In other words, it's less about the kale, and more about transportation, education, labor, the history of zoning laws, and the history of red-lining by banks that kept business loans out of low-income neighborhoods, says Chicuata, who grew up in the Fillmore and now lives in Oakland. \u003c/p>\n\u003cfigure id=\"attachment_111638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/brittni-chicuata.jpg\" alt=\"Brittni Chicuata (center), Government Relations Director, American Heart Association | American Stroke Association.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brittni Chicuata (center), Government Relations Director, American Heart Association | American Stroke Association. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although, of course, the kale--or in this case, the shiso leaves and hot peppers--have to come from somewhere, and small-scale, sustainable farming is at the heart of the good food movement. At Namu Farm, Kristyn Leach describes her acre-and-a-half parcel of land in the Sunol Ag Park as an experiment in \"really kind of crazy and strange\" farming, with an emphasis on very slow, deliberate practices of carbon-sequestering, no-till cultivation with rotating cover crops, inspired by both permaculture and traditional Asian farming techniques. Said Leach, \"I became a farmer because it's a really direct way to care for the people around me,\" and be a responsible steward of the land. \u003c/p>\n\u003cfigure id=\"attachment_111621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/kristyn-brittni.jpg\" alt=\"Kristyn Leach (left), Farmer, Namu Farm.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111621\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kristyn Leach (left), Farmer, Namu Farm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For business owner Dominica Rice Cisneros, whose downtown Oakland Cosecha Cafe is celebrating its 5th anniversary this week, being part of the good food movement meant helping to revitalize the part of Oakland where she lived, by opening a family-friendly cafe in the Swan's Market, and, as a small business, creating jobs that respect and reward the skills of women in her community. (She hires men, too, but her tortilla-making morning kitchen crew is all female.) \"We don't just sell tacos, we sell peace of mind. You bring your family to us, we're going to take care of them,\" said Cisneros. \u003c/p>\n\u003cfigure id=\"attachment_111639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/dominica-rice-cisneros.jpg\" alt=\"Dominica Rice Cisneros, chef and owner of Cosecha Cafe in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dominica Rice Cisneros, chef and owner of Cosecha Cafe in Oakland. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But what happens when different communities see \"good food\" in different ways? What happens when attempts at intersectionality come across more like bossiness, interference, or tokenism? As a public health advocate who sees people suffering every day with preventable diseases, Chicuata is a vocal proponent of soda taxes. She's no fan of the savvy strategies that big soda corporations use to protect their markets and promote their products in historically underfunded cities like Richmond, CA. But she also sees the willingness of some advocacy groups to call out communities of color around these issues as \"bad campaigning\" that weakens everyone. \"When folks of color, as stakeholders, are not at the table, and are only tokenized at the 25th hour to be your messenger, it doesn't work,\" said Chicuata. \"We need to be at the table making decisions about how the policy is written, how that money is coming back into the community, and what our outreach strategy is going to be. I can't just come help you when you have made all the decisions.\" \u003c/p>\n\u003cfigure id=\"attachment_111619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/joann-shakirah.jpg\" alt=\"Joann Lo, Co-Director, Food Chain Workers Alliance; Chair, Los Angeles Food Policy Council.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Joann Lo, Co-Director, Food Chain Workers Alliance; Chair, Los Angeles Food Policy Council. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food activists who want to bring workers' issues, like livable wages and better working conditions, into the public eye can learn from the labor movement's emphasis on direct action, said Lo. Forging connections across communities can also break down isolation and help workers learn to speak up for themselves, and for each other. \"It's really important for us to develop leadership among workers, including women, people of color, immigrants...[for them to] share their stories, to feel connected. These workers are often invisible to most people, to most eaters, but we rely on them and their stories are important,\" said Lo, who has worked with Story Corps and Real Food Media on Voices of the Food Chain, a series of videos focusing on issues faced by farm and food workers. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Asked who else should be at the table, and whose contributions should be lifted up and acknowledged, Leach responded, \"Farmers and grandmas, not mutually exclusive.\" For Cisneros, it's the \"moms, moms and grandmas,\" while Chicuata pressed for more recognition and dignity, for family caretakers and farmworkers, and Simley acknowledged the contributions of young activists. Food justice is social justice, these women agreed, and there's room for everyone at the table. \u003c/p>\n\u003cfigure id=\"attachment_111617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/group1920.jpg\" alt=\"Women Leaders at the Table panel (R to L): Kristyn Leach, Shakirah Simley, Brittni Chicuata, Joann Lo, Dominica Rice Cisneros\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Women Leaders at the Table panel and moderator (R to L): Kristyn Leach, Shakirah Simley, Brittni Chicuata, Joann Lo, Dominica Rice Cisneros \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"What will a fair, inclusive good food movement look like? Five women debate at the Commonwealth Club. ","status":"publish","parent":0,"modified":1472133552,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1330},"headData":{"title":"Making a Place at the Table: Race and Equality in the Good Food Movement | KQED","description":"What will a fair, inclusive good food movement look like? Five women debate at the Commonwealth Club. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Making a Place at the Table: Race and Equality in the Good Food Movement","datePublished":"2016-08-23T14:31:58.000Z","dateModified":"2016-08-25T13:59:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"111560 http://ww2.kqed.org/bayareabites/?p=111560","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/08/23/making-a-place-at-the-table-race-and-equality-in-the-good-food-movement/","disqusTitle":"Making a Place at the Table: Race and Equality in the Good Food Movement","source":"Politics, Activism, Food Safety","sourceUrl":"https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/","path":"/bayareabites/111560/making-a-place-at-the-table-race-and-equality-in-the-good-food-movement","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Listen to \u003cstrong>Women Leaders at the Table: Addressing Inequity in the Good Food Movement\u003c/strong>:\u003cbr>\nhttp://audio.commonwealthclub.org/audio/podcast/cc_20160815_Women_at_the_Table.mp3\u003c/p>\n\u003cp>A farmer, a restaurant owner, a labor supporter and a public-health community advocate walk into a room over a bar...and they're greeted like rock stars by a sold-out crowd. This was the scene at the Swedish American Hall on Monday night, August 15, when San Francisco's Commonwealth Club presented \u003ca href=\"https://www.commonwealthclub.org/events/2016-08-15/women-leaders-table-addressing-inequity-good-food-movement\" target=\"_blank\">Women Leaders at the Table: Addressing Inequity in the Good Food Movement\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_111629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/cathy-curtis.jpg\" alt=\"Cathy Curtis, organizer of the Commonwealth Club’s Food Matters program.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cathy Curtis (right), organizer of the Commonwealth Club’s Food Matters program. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Cathy Curtis, the organizer of the Commonwealth Club's Food Matters program (formerly Bay Gourmet), began to put together a panel of women of color to address issues of inequity and race in the good-food movement, she had no idea it would draw such a crowd. Initially, the panel was set to take place in a small meeting room within the club, but once posted, the event sold out almost immediately, and Curtis and the panel's moderator, Shakirah Simley, were flooded with emails begging them to shift the event to a larger venue. After a last-minute scramble, the \u003ca href=\"http://www.netimeas.com/\" target=\"_blank\">Ne Timeas\u003c/a> restaurant group, which owns Aatxe in the Swedish American Hall (as well as Cafe du Nord next door), offered free use of the hall's large meeting room upstairs. \u003ca href=\"http://civileats.com/\" target=\"_blank\">Civil Eats\u003c/a> offered media support; \u003ca href=\"http://www.cuesa.org\" target=\"_blank\">CUESA\u003c/a> pulled in volunteers; \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite Market\u003c/a> donated wine and sandwiches for the post-meeting reception. \u003c/p>\n\u003cfigure id=\"attachment_111644\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/shakirah-simley.jpg\" alt=\"Moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for Bi-Rite.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for Bi-Rite. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By 7pm, the room was filled to capacity. This was not a meeting preaching the hazards of Big Food or Big Ag to the already-converted (although there were plenty of \u003ca href=\"http://www.nytimes.com/2015/11/22/fashion/snapping-new-clapping.html\" target=\"_blank\">finger-snapping \u003c/a>moments of approval), but rather an insightful dissection of some of the assumptions and privileges within the movement for \"good, clean, fair\" food, from the racial complications of soda taxes to the implications, benefits, and repercussions of direct action, from \u003ca href=\"http://ww2.kqed.org/news/2014/12/10/black-brunch-organizers-put-protest-on-the-menu/\" target=\"_blank\">Black Brunch\u003c/a> to the push for \u003ca href=\"http://abc7news.com/business/minimum-wage-increases-in-3-bay-area-cities-today/1409737/\" target=\"_blank\">higher minimum wages\u003c/a> across the state. \u003c/p>\n\u003cfigure id=\"attachment_111641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/panel-audience.jpg\" alt=\"Women Leaders at the Table moderator and panel (R to L): Shakirah Simley, Joann Lo, Brittni Chicuata, Kristyn Leach, Dominica Rice Cisneros\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Women Leaders at the Table moderator and panel (R to L): Shakirah Simley, Joann Lo, Brittni Chicuata, Kristyn Leach, Dominica Rice Cisneros \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the panel were Joanne Lo, co-director of the \u003ca href=\"http://foodchainworkers.org/\" target=\"_blank\">Food Chain Workers Alliance\u003c/a> and chair of the Los Angeles Food Policy Council; Brittni Chicuata, government relations director for the Bay Area chapters of the \u003ca href=\"http://www.heart.org/HEARTORG/Affiliate/SanFrancisco/California/Home_UCM_WSA022_AffiliatePage.jsp\" target=\"_blank\">American Heart Association\u003c/a> and the American Stroke Association; Kristyn Leach, farmer at \u003ca href=\"http://www.sagecenter.org/work/agricultural-revitalization/sunol-agpark/sunol-agpark-farmers/namu-farm/\" target=\"_blank\">Namu Farm\u003c/a>; and Dominica Rice Cisneros, owner of \u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha Cafe\u003c/a> in Oakland, with moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In her introduction, Curtis urged attendees to look not just at \"what's on the plate, but who's sitting at the table,\" as we work towards creating a more equitable good food movement. This isn't as easy as it sounds; when asked about how her work as a public health advocate, particularly among urban African-American communities, connects with the good food movement, Brittni Chicuata stated, \"When I think of the good food movement, or the slow food movement, or when a lot of folks think of it, it's 'that's bougie and inaccessible and not for me.'\" What matters to Chicuata is helping communities face, and overcome, what they (and she) see as systemic barriers to living healthy lives. In other words, it's less about the kale, and more about transportation, education, labor, the history of zoning laws, and the history of red-lining by banks that kept business loans out of low-income neighborhoods, says Chicuata, who grew up in the Fillmore and now lives in Oakland. \u003c/p>\n\u003cfigure id=\"attachment_111638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/brittni-chicuata.jpg\" alt=\"Brittni Chicuata (center), Government Relations Director, American Heart Association | American Stroke Association.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brittni Chicuata (center), Government Relations Director, American Heart Association | American Stroke Association. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although, of course, the kale--or in this case, the shiso leaves and hot peppers--have to come from somewhere, and small-scale, sustainable farming is at the heart of the good food movement. At Namu Farm, Kristyn Leach describes her acre-and-a-half parcel of land in the Sunol Ag Park as an experiment in \"really kind of crazy and strange\" farming, with an emphasis on very slow, deliberate practices of carbon-sequestering, no-till cultivation with rotating cover crops, inspired by both permaculture and traditional Asian farming techniques. Said Leach, \"I became a farmer because it's a really direct way to care for the people around me,\" and be a responsible steward of the land. \u003c/p>\n\u003cfigure id=\"attachment_111621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/kristyn-brittni.jpg\" alt=\"Kristyn Leach (left), Farmer, Namu Farm.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111621\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kristyn Leach (left), Farmer, Namu Farm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For business owner Dominica Rice Cisneros, whose downtown Oakland Cosecha Cafe is celebrating its 5th anniversary this week, being part of the good food movement meant helping to revitalize the part of Oakland where she lived, by opening a family-friendly cafe in the Swan's Market, and, as a small business, creating jobs that respect and reward the skills of women in her community. (She hires men, too, but her tortilla-making morning kitchen crew is all female.) \"We don't just sell tacos, we sell peace of mind. You bring your family to us, we're going to take care of them,\" said Cisneros. \u003c/p>\n\u003cfigure id=\"attachment_111639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/dominica-rice-cisneros.jpg\" alt=\"Dominica Rice Cisneros, chef and owner of Cosecha Cafe in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dominica Rice Cisneros, chef and owner of Cosecha Cafe in Oakland. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But what happens when different communities see \"good food\" in different ways? What happens when attempts at intersectionality come across more like bossiness, interference, or tokenism? As a public health advocate who sees people suffering every day with preventable diseases, Chicuata is a vocal proponent of soda taxes. She's no fan of the savvy strategies that big soda corporations use to protect their markets and promote their products in historically underfunded cities like Richmond, CA. But she also sees the willingness of some advocacy groups to call out communities of color around these issues as \"bad campaigning\" that weakens everyone. \"When folks of color, as stakeholders, are not at the table, and are only tokenized at the 25th hour to be your messenger, it doesn't work,\" said Chicuata. \"We need to be at the table making decisions about how the policy is written, how that money is coming back into the community, and what our outreach strategy is going to be. I can't just come help you when you have made all the decisions.\" \u003c/p>\n\u003cfigure id=\"attachment_111619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/joann-shakirah.jpg\" alt=\"Joann Lo, Co-Director, Food Chain Workers Alliance; Chair, Los Angeles Food Policy Council.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Joann Lo, Co-Director, Food Chain Workers Alliance; Chair, Los Angeles Food Policy Council. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food activists who want to bring workers' issues, like livable wages and better working conditions, into the public eye can learn from the labor movement's emphasis on direct action, said Lo. Forging connections across communities can also break down isolation and help workers learn to speak up for themselves, and for each other. \"It's really important for us to develop leadership among workers, including women, people of color, immigrants...[for them to] share their stories, to feel connected. These workers are often invisible to most people, to most eaters, but we rely on them and their stories are important,\" said Lo, who has worked with Story Corps and Real Food Media on Voices of the Food Chain, a series of videos focusing on issues faced by farm and food workers. \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>Asked who else should be at the table, and whose contributions should be lifted up and acknowledged, Leach responded, \"Farmers and grandmas, not mutually exclusive.\" For Cisneros, it's the \"moms, moms and grandmas,\" while Chicuata pressed for more recognition and dignity, for family caretakers and farmworkers, and Simley acknowledged the contributions of young activists. Food justice is social justice, these women agreed, and there's room for everyone at the table. \u003c/p>\n\u003cfigure id=\"attachment_111617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/group1920.jpg\" alt=\"Women Leaders at the Table panel (R to L): Kristyn Leach, Shakirah Simley, Brittni Chicuata, Joann Lo, Dominica Rice Cisneros\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Women Leaders at the Table panel and moderator (R to L): Kristyn Leach, Shakirah Simley, Brittni Chicuata, Joann Lo, Dominica Rice Cisneros \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111560/making-a-place-at-the-table-race-and-equality-in-the-good-food-movement","authors":["5038","5014"],"categories":["bayareabites_109","bayareabites_1962","bayareabites_50","bayareabites_1874","bayareabites_11028","bayareabites_10028","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_1268","bayareabites_15576","bayareabites_14803","bayareabites_15049"],"featImg":"bayareabites_111622","label":"source_bayareabites_111560"},"bayareabites_18187":{"type":"posts","id":"bayareabites_18187","meta":{"index":"posts_1591205157","site":"bayareabites","id":"18187","score":null,"sort":[1288629068000]},"guestAuthors":[],"slug":"commonwealth-club-hosts-food-photography-panel","title":"Commonwealth Club Hosts Food Photography Panel","publishDate":1288629068,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/commonwealth-club.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/commonwealth-club.jpg\" alt=\"commonwealth club food photography panel\" title=\"commonwealth club food photography panel\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-18188\">\u003c/a>\u003cbr>\n\u003cem>Top Row: Richard Pelletier, Pim; Bottom Row: Megan Gordon and Shing Wong\u003c/em>\u003c/p>\n\u003cp>Last week I had the absolute pleasure of taking part in a food photography panel organized by the \u003ca href=\"http://tickets.commonwealthclub.org/\">Commonwealth Club\u003c/a> entitled Eat, Shoots and Leaves. There were three of us on the panel: \u003ca href=\"http://www.shingwongphotography.com/\"> Shing Wong\u003c/a>, a professional local photographer specializing in everything from food to weddings and Pim Techamuanvivit of the popular blog, \u003ca href=\"http://chezpim.typepad.com/\">Chez Pim.\u003c/a> The ever-gracious \u003ca href=\"http://www.lucidcontent.com/\">Richard Pelletier\u003c/a> was the moderator, and helped make the panel much more of a casual conversation than a stuffy, scripted talk. \u003c/p>\n\u003cp>That evening, we covered aspects of food photography that many folks are curious about: how to start, what equipment is necessary, how to find your own style, and how to market yourself. Here's a little insight into what we had to say:\u003c/p>\n\u003cp>\u003cstrong>Jumping Into the World of Food Photography\u003c/strong>\u003cbr>\nYou've got to begin somewhere and it seems with many people that I've spoken with, it's a bit more accidental than anything. For me, I began my blog \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a> because I love writing and wanted an immediate platform to reach people and talk about food. The photography came second, but has evolved into a very important part of the blog. Pim mentioned how she began blogging so long ago that she didn't really have any models--she just jumped right in. And her photography's changed through the years. These days, she doesn't lug her heavy DSLR camera around while traveling or eating out around town; she prefers a light little Lumix instead as it facilitates capturing a moment and telling a story quickly. She's less intrigued by composing and styling the perfect shot. Shing's story is not uncommon: he has more of a corporate day-job, but is passionate about photography, so he's found a way to make both work and ends up shooting and editing a great deal in the evenings and on the weekends. \u003c/p>\n\u003cp>\u003cstrong>Finding Your Personal Style\u003c/strong>\u003cbr>\nRichard asked all of us if we have a personal style and what that would be. I spoke about how finding your personal style is so much about finding what \u003cem>is not\u003c/em> your style. For me this was huge. I attended a food photography class with a teacher who was very interested in glues, foams, and other tricks to make food look like a perfectly manicured museum object. This isn't real food. Luckily during that particular weekend, I met the lovely \u003ca href=\"http://www.laraferroni.com/\">Lara Ferroni\u003c/a> who has become one of my biggest inspirations. She shoots photos mainly using natural light where food is center stage. Real food. That she's usually made herself. So for beginners who are searching for their own unique style, my advice would be to begin finding who inspires you (and who really does not). And practice. A lot. On your own or with friends. Your style will evolve with time and practice. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/my-photos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/my-photos.jpg\" alt=\"a sweet spoonful photos\" title=\"a sweet spoonful photos\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-18195\">\u003c/a>\u003cbr>\n\u003cem>A few of my own photos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Preparing for a Shoot\u003c/strong>\u003cbr>\nWe all chatted about how we prepare to shoot food. Being the type-A personality that I am, I lay everything out (linens, utensils, any props) ahead of time and have a clear sense of what I'm going to try and achieve (or the story I'm going to try and tell) before I've even cooked/baked the dish. I also do a few test shots for lighting to determine which room/area in the house is going to be the best bet given the time of day. Not everyone's like this. Pim is a bit more spontaneous with her photos--probably helped by her travels and need to be quick with her set-up. Shing shoots food at home and has done restaurant photo shoots where you're not so lucky to have a sense of how everything will be before you arrive. Flexibility is crucial here. You'll probably find that your approach aligns nicely with your personality. That being said, be open to surprises and allow yourself to play and break out of your box every now and then. Some of my favorite shots are a direct result of me cutting into cakes and climbing on top of tables. \u003c/p>\n\u003cp>\u003cstrong>What About the Ethics of Shooting Food?\u003c/strong>\u003cbr>\nRichard raised an excellent point in speaking about the ethics of shooting food, especially in restaurants: do you need to ask? What about if people are in your shots--do you need a release? All of us answered similarly in that we don't get model releases and don't ask permission. Pim had a great point that the second you ask permission to take someone's photo, it becomes much less authentic as they're usually posing for you in some way. In a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/19/chasing-light-and-catching-moments-a-day-with-photographer-penny-de-los-santos/\">photography workshop\u003c/a> this past year, the fabulous \u003ca href=\"http://www.pennydelossantos.com/\">Penny de los Santos\u003c/a> taught us to really feel out situations and be aware of people's body language. But otherwise, to just start shooting until it becomes clear that it's time to stop. As far as restaurants, we all discussed not using a flash. This impedes on others' dining experience and, frankly, creates bad photos anyway. And we discussed speed: I find that if I'm focusing on shooting my meal, I'm not really enjoying my meal or who I'm sitting next to. So if I feel inclined to take a photo, I do it quickly and settle into my evening. \u003c/p>\n\u003cp>\u003cstrong>How to Market Yourself and Your Photos \u003c/strong>\u003cbr>\nAs an amateur photographer, marketing yourself is important. Even for Shing, marketing is critical as photography isn't his day-job and it's important for him to remain current on what's going on in the photography world and for his work to be seen. Pim and I both discussed the importance of integrating yourself into your community: if you're a food blogger, get to know other bloggers. Start a discussion with them on their blogs and on twitter. Be authentic and genuine. Be patient--people aren't going to notice your blog and your photos right away. But they will. There are also the photo sharing sites like \u003ca href=\"http://foodgawker.com/\">Foodgawker\u003c/a> and \u003ca href=\"http://www.tastespotting.com/\">Tastespotting \u003c/a>that help drive traffic to your blog via a particular photo. And good old-fashioned networking never hurts, either. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/asking-questions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/asking-questions.jpg\" alt=\"audience questions\" title=\"audience questions\" width=\"500\" height=\"462\" class=\"alignnone size-full wp-image-18189\">\u003c/a>\u003cbr>\n\u003cem>Answering Great Questions From the Audience\u003c/em>\u003c/p>\n\u003cp>At the end of the evening, audience members had a chance to ask a few questions. And after the talk was over, folks came up to greet us individually. This was such a wonderful experience for me because I remember being on the other side of the table not all that long ago, and it was an honor to be able to share what I've learned with others. If you're curious about other food-related events the Commonwealth is putting on, check out The \u003ca href=\"http://www.facebook.com/pages/Bay-Gourmet/48116051990\">Bay Gourmet's Facebook\u003c/a> page or the \u003ca href=\"http://tickets.commonwealthclub.org/\">Commonwealth Club's online schedule \u003c/a>for more details. \u003c/p>\n\u003cp>\u003cem>Who are your favorite food photographers right now? Where do you find inspiration? \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Here are a Few of My Favorite Food Bloggers/Photographers: \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Christopher Hirsheimer of \u003ca href=\"http://www.thecanalhouse.com/2010-holiday/thebook.html\">Canal House \u003c/a>is a photo goddess. Acquaint yourself.\u003cbr>\n\u003ca href=\"http://ericwolfinger.com/food/index.html\">\t\n\u003cli>Erik Wolfinger\u003c/li>\u003c/a> shot the \u003ca href=\"http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413\">Tartine Bread\u003c/a> book and the \u003ca href=\"http://outerlandssf.com/\">Outerlands Cafe\u003c/a> website. His photos are stunningly spare and virtually tactile. \u003c/li>\n\u003cli>Katie Quinn Davies pens the blog, \u003ca href=\"http://whatkatieate.blogspot.com/\">What Katie Ate\u003c/a>. Her photos stand out from many food blogs in large part due to the unique magazine-style format but also because of her uncanny ability to tell a story and set a mood/feeling with each shot. \u003c/li>\n\u003cli>The blog \u003ca href=\"http://www.nordljus.co.uk/\">Nordlijus\u003c/a> is just so lovely and simple. Each of Keiko's photos quite literally stir up a response or reaction--a tall order for a simple photo. And that's a testament to Keiko's talent. \u003c/li>\u003c/ul>\n\n\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nPhotos of the evening taken by the talented photographer, \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>. Check out her blog, \u003ca href=\"http://bonvivant.wordpress.com/\">Bon Vivant \u003c/a>to see more of her work!\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon discusses her experience as a panelist at the Commonwealth Club's recent panel on food photography. Hear her tips and insights into the ever-expanding field. ","status":"publish","parent":0,"modified":1288675961,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1319},"headData":{"title":"Commonwealth Club Hosts Food Photography Panel | KQED","description":"Megan Gordon discusses her experience as a panelist at the Commonwealth Club's recent panel on food photography. Hear her tips and insights into the ever-expanding field. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Commonwealth Club Hosts Food Photography Panel","datePublished":"2010-11-01T16:31:08.000Z","dateModified":"2010-11-02T05:32:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"18187 http://blogs.kqed.org/bayareabites/?p=18187","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/11/01/commonwealth-club-hosts-food-photography-panel/","disqusTitle":"Commonwealth Club Hosts Food Photography Panel","path":"/bayareabites/18187/commonwealth-club-hosts-food-photography-panel","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/commonwealth-club.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/commonwealth-club.jpg\" alt=\"commonwealth club food photography panel\" title=\"commonwealth club food photography panel\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-18188\">\u003c/a>\u003cbr>\n\u003cem>Top Row: Richard Pelletier, Pim; Bottom Row: Megan Gordon and Shing Wong\u003c/em>\u003c/p>\n\u003cp>Last week I had the absolute pleasure of taking part in a food photography panel organized by the \u003ca href=\"http://tickets.commonwealthclub.org/\">Commonwealth Club\u003c/a> entitled Eat, Shoots and Leaves. There were three of us on the panel: \u003ca href=\"http://www.shingwongphotography.com/\"> Shing Wong\u003c/a>, a professional local photographer specializing in everything from food to weddings and Pim Techamuanvivit of the popular blog, \u003ca href=\"http://chezpim.typepad.com/\">Chez Pim.\u003c/a> The ever-gracious \u003ca href=\"http://www.lucidcontent.com/\">Richard Pelletier\u003c/a> was the moderator, and helped make the panel much more of a casual conversation than a stuffy, scripted talk. \u003c/p>\n\u003cp>That evening, we covered aspects of food photography that many folks are curious about: how to start, what equipment is necessary, how to find your own style, and how to market yourself. Here's a little insight into what we had to say:\u003c/p>\n\u003cp>\u003cstrong>Jumping Into the World of Food Photography\u003c/strong>\u003cbr>\nYou've got to begin somewhere and it seems with many people that I've spoken with, it's a bit more accidental than anything. For me, I began my blog \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a> because I love writing and wanted an immediate platform to reach people and talk about food. The photography came second, but has evolved into a very important part of the blog. Pim mentioned how she began blogging so long ago that she didn't really have any models--she just jumped right in. And her photography's changed through the years. These days, she doesn't lug her heavy DSLR camera around while traveling or eating out around town; she prefers a light little Lumix instead as it facilitates capturing a moment and telling a story quickly. She's less intrigued by composing and styling the perfect shot. Shing's story is not uncommon: he has more of a corporate day-job, but is passionate about photography, so he's found a way to make both work and ends up shooting and editing a great deal in the evenings and on the weekends. \u003c/p>\n\u003cp>\u003cstrong>Finding Your Personal Style\u003c/strong>\u003cbr>\nRichard asked all of us if we have a personal style and what that would be. I spoke about how finding your personal style is so much about finding what \u003cem>is not\u003c/em> your style. For me this was huge. I attended a food photography class with a teacher who was very interested in glues, foams, and other tricks to make food look like a perfectly manicured museum object. This isn't real food. Luckily during that particular weekend, I met the lovely \u003ca href=\"http://www.laraferroni.com/\">Lara Ferroni\u003c/a> who has become one of my biggest inspirations. She shoots photos mainly using natural light where food is center stage. Real food. That she's usually made herself. So for beginners who are searching for their own unique style, my advice would be to begin finding who inspires you (and who really does not). And practice. A lot. On your own or with friends. Your style will evolve with time and practice. \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/24/2010/10/my-photos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/my-photos.jpg\" alt=\"a sweet spoonful photos\" title=\"a sweet spoonful photos\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-18195\">\u003c/a>\u003cbr>\n\u003cem>A few of my own photos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Preparing for a Shoot\u003c/strong>\u003cbr>\nWe all chatted about how we prepare to shoot food. Being the type-A personality that I am, I lay everything out (linens, utensils, any props) ahead of time and have a clear sense of what I'm going to try and achieve (or the story I'm going to try and tell) before I've even cooked/baked the dish. I also do a few test shots for lighting to determine which room/area in the house is going to be the best bet given the time of day. Not everyone's like this. Pim is a bit more spontaneous with her photos--probably helped by her travels and need to be quick with her set-up. Shing shoots food at home and has done restaurant photo shoots where you're not so lucky to have a sense of how everything will be before you arrive. Flexibility is crucial here. You'll probably find that your approach aligns nicely with your personality. That being said, be open to surprises and allow yourself to play and break out of your box every now and then. Some of my favorite shots are a direct result of me cutting into cakes and climbing on top of tables. \u003c/p>\n\u003cp>\u003cstrong>What About the Ethics of Shooting Food?\u003c/strong>\u003cbr>\nRichard raised an excellent point in speaking about the ethics of shooting food, especially in restaurants: do you need to ask? What about if people are in your shots--do you need a release? All of us answered similarly in that we don't get model releases and don't ask permission. Pim had a great point that the second you ask permission to take someone's photo, it becomes much less authentic as they're usually posing for you in some way. In a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/19/chasing-light-and-catching-moments-a-day-with-photographer-penny-de-los-santos/\">photography workshop\u003c/a> this past year, the fabulous \u003ca href=\"http://www.pennydelossantos.com/\">Penny de los Santos\u003c/a> taught us to really feel out situations and be aware of people's body language. But otherwise, to just start shooting until it becomes clear that it's time to stop. As far as restaurants, we all discussed not using a flash. This impedes on others' dining experience and, frankly, creates bad photos anyway. And we discussed speed: I find that if I'm focusing on shooting my meal, I'm not really enjoying my meal or who I'm sitting next to. So if I feel inclined to take a photo, I do it quickly and settle into my evening. \u003c/p>\n\u003cp>\u003cstrong>How to Market Yourself and Your Photos \u003c/strong>\u003cbr>\nAs an amateur photographer, marketing yourself is important. Even for Shing, marketing is critical as photography isn't his day-job and it's important for him to remain current on what's going on in the photography world and for his work to be seen. Pim and I both discussed the importance of integrating yourself into your community: if you're a food blogger, get to know other bloggers. Start a discussion with them on their blogs and on twitter. Be authentic and genuine. Be patient--people aren't going to notice your blog and your photos right away. But they will. There are also the photo sharing sites like \u003ca href=\"http://foodgawker.com/\">Foodgawker\u003c/a> and \u003ca href=\"http://www.tastespotting.com/\">Tastespotting \u003c/a>that help drive traffic to your blog via a particular photo. And good old-fashioned networking never hurts, either. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/asking-questions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/asking-questions.jpg\" alt=\"audience questions\" title=\"audience questions\" width=\"500\" height=\"462\" class=\"alignnone size-full wp-image-18189\">\u003c/a>\u003cbr>\n\u003cem>Answering Great Questions From the Audience\u003c/em>\u003c/p>\n\u003cp>At the end of the evening, audience members had a chance to ask a few questions. And after the talk was over, folks came up to greet us individually. This was such a wonderful experience for me because I remember being on the other side of the table not all that long ago, and it was an honor to be able to share what I've learned with others. If you're curious about other food-related events the Commonwealth is putting on, check out The \u003ca href=\"http://www.facebook.com/pages/Bay-Gourmet/48116051990\">Bay Gourmet's Facebook\u003c/a> page or the \u003ca href=\"http://tickets.commonwealthclub.org/\">Commonwealth Club's online schedule \u003c/a>for more details. \u003c/p>\n\u003cp>\u003cem>Who are your favorite food photographers right now? Where do you find inspiration? \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Here are a Few of My Favorite Food Bloggers/Photographers: \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Christopher Hirsheimer of \u003ca href=\"http://www.thecanalhouse.com/2010-holiday/thebook.html\">Canal House \u003c/a>is a photo goddess. Acquaint yourself.\u003cbr>\n\u003ca href=\"http://ericwolfinger.com/food/index.html\">\t\n\u003cli>Erik Wolfinger\u003c/li>\u003c/a> shot the \u003ca href=\"http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413\">Tartine Bread\u003c/a> book and the \u003ca href=\"http://outerlandssf.com/\">Outerlands Cafe\u003c/a> website. His photos are stunningly spare and virtually tactile. \u003c/li>\n\u003cli>Katie Quinn Davies pens the blog, \u003ca href=\"http://whatkatieate.blogspot.com/\">What Katie Ate\u003c/a>. Her photos stand out from many food blogs in large part due to the unique magazine-style format but also because of her uncanny ability to tell a story and set a mood/feeling with each shot. \u003c/li>\n\u003cli>The blog \u003ca href=\"http://www.nordljus.co.uk/\">Nordlijus\u003c/a> is just so lovely and simple. Each of Keiko's photos quite literally stir up a response or reaction--a tall order for a simple photo. And that's a testament to Keiko's talent. \u003c/li>\u003c/ul>\n\n\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>\u003cstrong>\u003cbr>\nPhotos of the evening taken by the talented photographer, \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>. Check out her blog, \u003ca href=\"http://bonvivant.wordpress.com/\">Bon Vivant \u003c/a>to see more of her work!\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/18187/commonwealth-club-hosts-food-photography-panel","authors":["5072"],"categories":["bayareabites_1865","bayareabites_1593"],"tags":["bayareabites_587","bayareabites_1268","bayareabites_3609"],"label":"bayareabites"},"bayareabites_7770":{"type":"posts","id":"bayareabites_7770","meta":{"index":"posts_1591205157","site":"bayareabites","id":"7770","score":null,"sort":[1257010171000]},"guestAuthors":[],"slug":"sf-hearts-the-carts-and-the-carts-heart-back","title":"SF Hearts the Carts - and the Carts Heart Back","publishDate":1257010171,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/the-panel.jpg\" alt=\"SF Hearts the Cart panel\" title=\"SF Hearts the Cart panel\" width=\"500\" height=\"294\" class=\"alignnone size-full wp-image-7781\">\u003cbr>\n\u003cem>Commonwealth Club's The Street Food Movement: SF Hearts the Cart panel\u003c/em>\u003c/p>\n\u003cp>At the \u003ca href=\"http://tickets.commonwealthclub.org/\">Commonwealth Club's\u003c/a> Thursday night event, \"The Street Food Movement: SF Hearts the Cart,\" a visibly upset Steven Gbdula (\u003ca href=\"http://gobbagobbahey.com/\">Gobba Gobba Hey\u003c/a>) explained that Murat Celebi-Ariner of popular cart \u003ca href=\"http://twitter.com/amuseBoucheSF\">Amuse Bouche\u003c/a> is being deported even though he's married to a U.S. citizen. ICE's holding him and he's not getting an appeal. At the post-event food tasting at 111 Minna St., Steven and Natalie (\u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pies\u003c/a>) sported t-shirts that read \"Free Murat\" and other vendors had small signs expressing frustration with the situation. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/bikepies.jpg\" alt=\"bikepies\" title=\"bikepies\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7774\">\u003cbr>\n\u003cem>Natalie of \u003ca href=\"http://twitter.com/bikebasketpies\">@bikebasketpies\u003c/a>\u003c/em> \u003c/p>\n\u003cp>The reaction to Murat's looming deportation highlights one of the major themes of the panel discussion: the importance of community and supporting one another. Murat actually encouraged Steven to start, tweeted about his delicious gobs (an East Coast treat reminiscent of the whoopie pie), and supported other vendors whole-heartedly. The affable Frenchman was a big presence at the 24th St. BART station and will be missed greatly by his customers, but also by the other vendors who have come to see him not just as a fellow business or even a competitor, but as a friend. \u003c/p>\n\u003cp>The panel discussion was moderated by Tamara Palmer, editor of \u003ca href=\"http://blogs.sfweekly.com/foodie/pavement_cuisine/\">Pavement Cuisine\u003c/a> for SF Weekly and included Anthony Myint of \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Street Food\u003c/a>, Brian (aka the \u003ca href=\"http://twitter.com/MagicCurryKart\">Magic Curry Cart\u003c/a>), Steven Gbdula of \u003ca href=\"http://gobbagobbahey.com/\">Gobba Gobba Hey\u003c/a> and Charles Phan from \u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a> (and Out The Door, Heaven's Dog, Academy Cafe). Questions were largely split into three categories: inspiration for starting the cart, challenges the vendors have faced, and what the future looks like for them. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Regarding getting started, Anthony Myint responded first (Tamara calling him the godfather of the street scene as he started in a taco truck and has since \"graduated\" to cooking meals twice a week in an actual kitchen). Anthony mentioned he was simply looking for something to do in his free time, and eventually he grew out of the taco truck. It was more about logistics than anything. Brian, the Magic Curry Man, originally opened to make a little extra cash and do something besides his day job as a psychotherapist. He'd traveled a great deal in Asia and noticed San Francisco was really missing street food, so he modeled his cart after one he'd seen in Bangkok. He practiced cooking for friends and scored an old cart from \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a>. Once people started tweeting about it, the business grew exponentially. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/steven500.jpg\" alt=\"Brian Magic Curry Cart and Steven Gbdula - GobbaGobbaHey\" title=\"Brian Magic Curry Cart and Steven Gbdula - GobbaGobbaHey\" width=\"500\" height=\"424\" class=\"alignnone size-full wp-image-7780\">\u003cbr>\n\u003cem>Brian of \u003ca href=\"http://twitter.com/Magiccurrycart\">@Magiccurrycart\u003c/a> and Steven Gbdula of \u003ca href=\"http://twitter.com/GobbaGobbaHey\">@GobbaGobbaHey\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Steven moved to San Francisco exactly one year ago Friday and like Brian, noticed a lack of street food in the city, but more specifically, a lack of the beloved gob. He figured, \"I can make these, but it's the Bay Area so I'm going to have to raise my game a little.\" And that he did, with gobs selling out frequently and admirers obsessively following his tweets. On the flip side, Charles Phan discussed how he originally wanted to open a street cart, but was so overwhelmed by the permit requirements and code restrictions that he was driven to open a \"brick and mortar.\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/charlesphan.jpg\" alt=\"charles phan chef owner slanted door and out the door\" title=\"charles phan chef owner slanted door and out the door\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7775\">\u003cbr>\n\u003cem>Charles Phan\u003c/em>\u003c/p>\n\u003cp>Most vendors seemed to have a good sense of humor about the permit requirements and legal restrictions. Steven mentioned that he started with more of a tray than a cart and just walked around the Mission selling his gobs. When he'd see a police presence, he'd duck into doorways whistling inconspicuously. Since then, he's gone \"more legitimate,\" baking in a commercial kitchen and wrapping and sealing his products before they hit the street. Brian mentioned that generally the cops are more concerned with noise or folks lined up blocking the streets. \u003c/p>\n\u003cp>Neither noise nor street obstructions were a factor at the post-panel street food gathering. The vendors set up in the modern art gallery with people packed in, trying to get their favorite street morsel before the next guy in line. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/inside111minna.jpg\" alt=\"inside 111 minna\" title=\"inside 111 minna\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7778\">\u003cbr>\n\u003cem>Post-event food tasting at 111 Minna\u003c/em>\u003c/p>\n\u003cp>The vendors were borrowing kitchen tools and towels from one another and cracking jokes across the room. They all know one another and genuinely seem to care about their mutual success. One of Smitten Ice Cream's recent tweets reads: \u003cem>@@BikeBasketPies and @SmittenIceCream are teaming up today -- treat yourself to \"a-la-mode\" at Secret Alley (Capp btw 17th & 18th) 2 - 5 PM.\u003c/em>. Robyn Sue, of newly formed \u003ca href=\"http://twitter.com/SmittenIceCream\">Smitten Ice Cream\u003c/a> explains how important collaboration is and how supportive and helpful the community has been in showing her the ropes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/smittenicecream.jpg\" alt=\"smittenicecream\" title=\"smittenicecream\" width=\"300\" height=\"379\" class=\"alignnone size-full wp-image-7779\">\u003cbr>\n\u003cem>Robyn Sue and \"Kelvin\" of \u003ca href=\"http://twitter.com/SmittenIceCream\">@SmittenIceCream\u003c/a>\u003c/em>\u003c/p>\n\u003cp>My favorite sample was Robyn's ice cream. The salted caramel was churned out by her trusty (self-designed) machine, \"Kelvin.\" Robyn spent a year constructing Kelvin, who debuted on the streets of San Francisco about a month ago. The \u003ca href=\"http://baconpotatochips.com/\">bacon potato chips\u003c/a> always make me happy, and the pumpkin pie with chocolate chips at \u003ca href=\"http://twitter.com/bikebasketpies\">Bike Basket Pies\u003c/a> made me ponder switching up our family's Thanksgiving pie this year. The ginger cookies from \u003ca href=\"http://www.sweetconstructions.com/\">Sweet Constructions\u003c/a> were crispy and delightful--and of course, that \u003ca href=\"http://twitter.com/cremebruleecart\">crème brulee\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/baconpotatochip.jpg\" alt=\"baconpotatochip\" title=\"baconpotatochip\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7773\">\u003cbr>\n\u003cem>\u003ca href=\"http://twitter.com/BaconPotatoChip\">@BaconPotatoChip\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/cremebruleman.jpg\" alt=\"creme brulee man\" title=\"creme brulee man\" width=\"350\" height=\"467\" class=\"alignnone size-full wp-image-7777\">\u003cbr>\n\u003cem>\u003ca href=\"http://twitter.com/cremebruleecart\"> @cremebruleecart\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/cookies.jpg\" alt=\"sfcookies\" title=\"sfcookies\" width=\"500\" height=\"301\" class=\"alignnone size-full wp-image-7776\">\u003cbr>\n\u003cem>\u003ca href=\"http://twitter.com/sfcookies\">@sfcookies\u003c/a>\u003c/em>\u003c/p>\n\u003cp>So while the presence of carts may wane a bit in the coming rainy months, and while some vendors may eventually tweak their business model to become more \"legit,\" one thing will remain the same: these folks are taking something they genuinely love doing and trying to make a go of it--together. But everything good must evolve, and when asked about their future plans, it was clear this would certainly be the case.\u003c/p>\n\u003cp>Brian mentioned that Friday is the last day at his \"real job\" as he's getting laid off. He said he'll definitely be focusing on the cart more and has some ideas for expansion. While making the curry to order in front of folks is undeniably part of the charm, he is thinking about how to be more legitimate (with permits and the like). He's also interested in focusing on nutrition for lower income families. Anthony wants to open a charitable business or a chain based on the \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Street Food\u003c/a> model. Steven has some plans regarding new products, selling gobs on the popular website Foodzie and possibly moving into a retail space. And Charles Phan smiled, stating \"I still want to build a cart. I salvaged a 60 foot trailer home and it's sitting in my yard...waiting.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Find contributing Food Vendors via Twitter:\u003c/strong>\u003cbr>\n\u003ca href=\"http://twitter.com/Magiccurrycart\">@Magiccurrycart\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/GobbaGobbaHey\">@GobbaGobbaHey\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/SmittenIceCream\">@SmittenIceCream\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/bikebasketpies\">@bikebasketpies\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/BaconPotatoChip\">@BaconPotatoChip\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/soulcocina\">@soulcocina\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/sfcookies\">@sfcookies\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/cremebruleecart\"> @cremebruleecart\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/Missionstfood\">@Missionstfood\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"At the Commonwealth Club's Thursday night event, \"The Street Food Movement: SF Hearts the Cart,\" a visibly upset Steven Gbdula (Gobba Gobba Hey) explained that Murat Celebi-Ariner of popular cart Amuse Bouche is being deported even though he's married to a U.S. citizen. ICE's holding him and he's not getting an appeal. At the post-event food tasting at 111 Minna St., Steven and Natalie (Bike Basket Pies) sported t-shirts that read \"Free Murat\" and other vendors had small signs expressing frustration with the situation. \r\n","status":"publish","parent":0,"modified":1257013546,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1105},"headData":{"title":"SF Hearts the Carts - and the Carts Heart Back | KQED","description":"At the Commonwealth Club's Thursday night event, "The Street Food Movement: SF Hearts the Cart," a visibly upset Steven Gbdula (Gobba Gobba Hey) explained that Murat Celebi-Ariner of popular cart Amuse Bouche is being deported even though he's married to a U.S. citizen. ICE's holding him and he's not getting an appeal. At the post-event food tasting at 111 Minna St., Steven and Natalie (Bike Basket Pies) sported t-shirts that read "Free Murat" and other vendors had small signs expressing frustration with the situation. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"SF Hearts the Carts - and the Carts Heart Back","datePublished":"2009-10-31T17:29:31.000Z","dateModified":"2009-10-31T18:25:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"7770 http://blogs.kqed.org/bayareabites/?p=7770","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/10/31/sf-hearts-the-carts-and-the-carts-heart-back/","disqusTitle":"SF Hearts the Carts - and the Carts Heart Back","path":"/bayareabites/7770/sf-hearts-the-carts-and-the-carts-heart-back","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/the-panel.jpg\" alt=\"SF Hearts the Cart panel\" title=\"SF Hearts the Cart panel\" width=\"500\" height=\"294\" class=\"alignnone size-full wp-image-7781\">\u003cbr>\n\u003cem>Commonwealth Club's The Street Food Movement: SF Hearts the Cart panel\u003c/em>\u003c/p>\n\u003cp>At the \u003ca href=\"http://tickets.commonwealthclub.org/\">Commonwealth Club's\u003c/a> Thursday night event, \"The Street Food Movement: SF Hearts the Cart,\" a visibly upset Steven Gbdula (\u003ca href=\"http://gobbagobbahey.com/\">Gobba Gobba Hey\u003c/a>) explained that Murat Celebi-Ariner of popular cart \u003ca href=\"http://twitter.com/amuseBoucheSF\">Amuse Bouche\u003c/a> is being deported even though he's married to a U.S. citizen. ICE's holding him and he's not getting an appeal. At the post-event food tasting at 111 Minna St., Steven and Natalie (\u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pies\u003c/a>) sported t-shirts that read \"Free Murat\" and other vendors had small signs expressing frustration with the situation. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/bikepies.jpg\" alt=\"bikepies\" title=\"bikepies\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7774\">\u003cbr>\n\u003cem>Natalie of \u003ca href=\"http://twitter.com/bikebasketpies\">@bikebasketpies\u003c/a>\u003c/em> \u003c/p>\n\u003cp>The reaction to Murat's looming deportation highlights one of the major themes of the panel discussion: the importance of community and supporting one another. Murat actually encouraged Steven to start, tweeted about his delicious gobs (an East Coast treat reminiscent of the whoopie pie), and supported other vendors whole-heartedly. The affable Frenchman was a big presence at the 24th St. BART station and will be missed greatly by his customers, but also by the other vendors who have come to see him not just as a fellow business or even a competitor, but as a friend. \u003c/p>\n\u003cp>The panel discussion was moderated by Tamara Palmer, editor of \u003ca href=\"http://blogs.sfweekly.com/foodie/pavement_cuisine/\">Pavement Cuisine\u003c/a> for SF Weekly and included Anthony Myint of \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Street Food\u003c/a>, Brian (aka the \u003ca href=\"http://twitter.com/MagicCurryKart\">Magic Curry Cart\u003c/a>), Steven Gbdula of \u003ca href=\"http://gobbagobbahey.com/\">Gobba Gobba Hey\u003c/a> and Charles Phan from \u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a> (and Out The Door, Heaven's Dog, Academy Cafe). Questions were largely split into three categories: inspiration for starting the cart, challenges the vendors have faced, and what the future looks like for them. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Regarding getting started, Anthony Myint responded first (Tamara calling him the godfather of the street scene as he started in a taco truck and has since \"graduated\" to cooking meals twice a week in an actual kitchen). Anthony mentioned he was simply looking for something to do in his free time, and eventually he grew out of the taco truck. It was more about logistics than anything. Brian, the Magic Curry Man, originally opened to make a little extra cash and do something besides his day job as a psychotherapist. He'd traveled a great deal in Asia and noticed San Francisco was really missing street food, so he modeled his cart after one he'd seen in Bangkok. He practiced cooking for friends and scored an old cart from \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a>. Once people started tweeting about it, the business grew exponentially. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/steven500.jpg\" alt=\"Brian Magic Curry Cart and Steven Gbdula - GobbaGobbaHey\" title=\"Brian Magic Curry Cart and Steven Gbdula - GobbaGobbaHey\" width=\"500\" height=\"424\" class=\"alignnone size-full wp-image-7780\">\u003cbr>\n\u003cem>Brian of \u003ca href=\"http://twitter.com/Magiccurrycart\">@Magiccurrycart\u003c/a> and Steven Gbdula of \u003ca href=\"http://twitter.com/GobbaGobbaHey\">@GobbaGobbaHey\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Steven moved to San Francisco exactly one year ago Friday and like Brian, noticed a lack of street food in the city, but more specifically, a lack of the beloved gob. He figured, \"I can make these, but it's the Bay Area so I'm going to have to raise my game a little.\" And that he did, with gobs selling out frequently and admirers obsessively following his tweets. On the flip side, Charles Phan discussed how he originally wanted to open a street cart, but was so overwhelmed by the permit requirements and code restrictions that he was driven to open a \"brick and mortar.\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/charlesphan.jpg\" alt=\"charles phan chef owner slanted door and out the door\" title=\"charles phan chef owner slanted door and out the door\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7775\">\u003cbr>\n\u003cem>Charles Phan\u003c/em>\u003c/p>\n\u003cp>Most vendors seemed to have a good sense of humor about the permit requirements and legal restrictions. Steven mentioned that he started with more of a tray than a cart and just walked around the Mission selling his gobs. When he'd see a police presence, he'd duck into doorways whistling inconspicuously. Since then, he's gone \"more legitimate,\" baking in a commercial kitchen and wrapping and sealing his products before they hit the street. Brian mentioned that generally the cops are more concerned with noise or folks lined up blocking the streets. \u003c/p>\n\u003cp>Neither noise nor street obstructions were a factor at the post-panel street food gathering. The vendors set up in the modern art gallery with people packed in, trying to get their favorite street morsel before the next guy in line. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/inside111minna.jpg\" alt=\"inside 111 minna\" title=\"inside 111 minna\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7778\">\u003cbr>\n\u003cem>Post-event food tasting at 111 Minna\u003c/em>\u003c/p>\n\u003cp>The vendors were borrowing kitchen tools and towels from one another and cracking jokes across the room. They all know one another and genuinely seem to care about their mutual success. One of Smitten Ice Cream's recent tweets reads: \u003cem>@@BikeBasketPies and @SmittenIceCream are teaming up today -- treat yourself to \"a-la-mode\" at Secret Alley (Capp btw 17th & 18th) 2 - 5 PM.\u003c/em>. Robyn Sue, of newly formed \u003ca href=\"http://twitter.com/SmittenIceCream\">Smitten Ice Cream\u003c/a> explains how important collaboration is and how supportive and helpful the community has been in showing her the ropes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/smittenicecream.jpg\" alt=\"smittenicecream\" title=\"smittenicecream\" width=\"300\" height=\"379\" class=\"alignnone size-full wp-image-7779\">\u003cbr>\n\u003cem>Robyn Sue and \"Kelvin\" of \u003ca href=\"http://twitter.com/SmittenIceCream\">@SmittenIceCream\u003c/a>\u003c/em>\u003c/p>\n\u003cp>My favorite sample was Robyn's ice cream. The salted caramel was churned out by her trusty (self-designed) machine, \"Kelvin.\" Robyn spent a year constructing Kelvin, who debuted on the streets of San Francisco about a month ago. The \u003ca href=\"http://baconpotatochips.com/\">bacon potato chips\u003c/a> always make me happy, and the pumpkin pie with chocolate chips at \u003ca href=\"http://twitter.com/bikebasketpies\">Bike Basket Pies\u003c/a> made me ponder switching up our family's Thanksgiving pie this year. The ginger cookies from \u003ca href=\"http://www.sweetconstructions.com/\">Sweet Constructions\u003c/a> were crispy and delightful--and of course, that \u003ca href=\"http://twitter.com/cremebruleecart\">crème brulee\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/baconpotatochip.jpg\" alt=\"baconpotatochip\" title=\"baconpotatochip\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7773\">\u003cbr>\n\u003cem>\u003ca href=\"http://twitter.com/BaconPotatoChip\">@BaconPotatoChip\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/cremebruleman.jpg\" alt=\"creme brulee man\" title=\"creme brulee man\" width=\"350\" height=\"467\" class=\"alignnone size-full wp-image-7777\">\u003cbr>\n\u003cem>\u003ca href=\"http://twitter.com/cremebruleecart\"> @cremebruleecart\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/cookies.jpg\" alt=\"sfcookies\" title=\"sfcookies\" width=\"500\" height=\"301\" class=\"alignnone size-full wp-image-7776\">\u003cbr>\n\u003cem>\u003ca href=\"http://twitter.com/sfcookies\">@sfcookies\u003c/a>\u003c/em>\u003c/p>\n\u003cp>So while the presence of carts may wane a bit in the coming rainy months, and while some vendors may eventually tweak their business model to become more \"legit,\" one thing will remain the same: these folks are taking something they genuinely love doing and trying to make a go of it--together. But everything good must evolve, and when asked about their future plans, it was clear this would certainly be the case.\u003c/p>\n\u003cp>Brian mentioned that Friday is the last day at his \"real job\" as he's getting laid off. He said he'll definitely be focusing on the cart more and has some ideas for expansion. While making the curry to order in front of folks is undeniably part of the charm, he is thinking about how to be more legitimate (with permits and the like). He's also interested in focusing on nutrition for lower income families. Anthony wants to open a charitable business or a chain based on the \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Street Food\u003c/a> model. Steven has some plans regarding new products, selling gobs on the popular website Foodzie and possibly moving into a retail space. And Charles Phan smiled, stating \"I still want to build a cart. I salvaged a 60 foot trailer home and it's sitting in my yard...waiting.\" \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>\u003cstrong>Find contributing Food Vendors via Twitter:\u003c/strong>\u003cbr>\n\u003ca href=\"http://twitter.com/Magiccurrycart\">@Magiccurrycart\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/GobbaGobbaHey\">@GobbaGobbaHey\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/SmittenIceCream\">@SmittenIceCream\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/bikebasketpies\">@bikebasketpies\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/BaconPotatoChip\">@BaconPotatoChip\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/soulcocina\">@soulcocina\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/sfcookies\">@sfcookies\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/cremebruleecart\"> @cremebruleecart\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/Missionstfood\">@Missionstfood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/7770/sf-hearts-the-carts-and-the-carts-heart-back","authors":["5072"],"categories":["bayareabites_50","bayareabites_181"],"tags":["bayareabites_1268","bayareabites_2622","bayareabites_14749"],"label":"bayareabites"},"bayareabites_1312":{"type":"posts","id":"bayareabites_1312","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1312","score":null,"sort":[1217438361000]},"guestAuthors":[],"slug":"events-bay-gourmet-how-we-eat-programs","title":"Events: Commonwealth Club - How We Eat ","publishDate":1217438361,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/howweeat300.jpg\" alt=\"How We Eat Series\" align=\"left\">I can't recall a month with more spectacular culinary programs and special events than this August. In fact, for the entire month of August the \u003ca href=\"http://tickets.commonwealthclub.org/default.asp\">Commonwealth Club\u003c/a> is hosting their Bay Gourmet series called \"How We Eat\" with what must be a record-breaking 31 events! The events actually begin tomorrow, the last day of July. It includes dinners, demonstrations, panel discussions, authors, chefs, nutritionists and more. \u003c/p>\n\u003cp>If you've never seen the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580088694/kqedorg-20\">Hungry Planet\u003c/a> book (now out in paperback), do check out this online \u003ca href=\"http://www.time.com/time/photogallery/0,29307,1626519_1373664,00.html\">slideshow\u003c/a>.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHere are a few programs that particularly caught our eye. Check out the entire \u003ca href=\"http://www.commonwealthclub.org/howweeat/\">schedule\u003c/a> online.\u003c/p>\n\u003cp>\u003cstrong>Eating the Right Way\u003c/strong>\u003c/p>\n\u003cp>A panel discussion focused on optimal nutrition and minimizing the hype. Panelists will be:\u003c/p>\n\u003cp>\u003cstrong>Kevin Lunny\u003c/strong>, Owner, Drakes Bay Oyster Company\u003cbr>\n\u003cstrong>Jessica Prentice\u003c/strong>, Author, Full Moon Feast; Co-owner, Three Stone Hearth Community Supported Kitchen\u003cbr>\n\u003cstrong>Helene York\u003c/strong>, Director, Bon Appetit Management Company Foundation\u003cbr>\n\u003cstrong>Naomi Starkman\u003c/strong>, Communications Director, Slow Food Nation - Moderator\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> Club Office 595 Market St., 2nd Floor San Francisco\u003cbr>\n\u003cstrong>When:\u003c/strong> August 6, 2008, 5:30 p.m. wine and cheese reception, 6 p.m. program\u003cbr>\n\u003cstrong>How:\u003c/strong> $12 Club/Slow Food Nation members, $18 non-members. \u003ca href=\"http://tickets.commonwealthclub.org/auto_choose_ga.asp?area=1\">Purchase tickets.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The \"Other\" Chinatown: Shopping with Naomi Friedman\u003c/strong>\u003c/p>\n\u003cp>Explore the cultural, commercial and gastronomical treats of San Francisco's Inner Richmond with Naomi Friedman, Culinary Educator. Includes lunch. \u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> Corner of Clement and 11th Ave.\u003cbr>\n\u003cstrong>When:\u003c/strong> August 9, 2008, 9:15 a.m. check-in, 9:30 a.m.- 1 p.m. program\u003cbr>\n\u003cstrong>How:\u003c/strong> Cost: $70 members, $82 non-members. \u003ca href=\"http://tickets.commonwealthclub.org/auto_choose_ga.asp?area=134\">Purchase tickets.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The Provenance of Beef (The Great Steak-Wine Adventure)\u003c/strong>\u003c/p>\n\u003cp>Enjoy an evening sure to delight the senses: an interactive steak-tasting event featuring four signature styles of beef from artisan producers of natural or organic beef, paired with four fabulous wines. Panelists:\u003c/p>\n\u003cp>\u003cstrong>Armand De Maigret\u003c/strong>, General Manager, Atalon, Napa Valley\u003cbr>\n\u003cstrong>Mac Magruder\u003c/strong>, Grass-Finished Beef and Pastured Pork Producer, Potter Valley\u003cbr>\n\u003cstrong>Marsha McBride\u003c/strong>, Executive Chef and Owner, Cafe Rouge\u003cbr>\n\u003cstrong>Carrie C. Oliver\u003c/strong>, Founder & CEO, The Oliver Ranch Company & Artisan Beef Institute\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> Teatro ZinZanni, Pier 27/29, San Francisco\u003cbr>\n\u003cstrong>When:\u003c/strong> August 11, 2008, 6 p.m. check-in, 6:15-8:30 p.m. program\u003cbr>\n\u003cstrong>How:\u003c/strong> $65 members, $80 non-members. \u003ca href=\"http://tickets.commonwealthclub.org/auto_choose_ga.asp?area=139\">Purchase tickets\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"I can't recall a month with more spectacular culinary programs and special events than this August. In fact, for the entire month of August the \u003ca href=\"http://tickets.commonwealthclub.org/default.asp\">Commonwealth Club\u003c/a> is hosting their Bay Gourmet series called \"How We Eat\" with what must be a record-breaking 31 events! The events actually begin tomorrow, the last day of July. It includes dinners, demonstrations, panel discussions, authors, chefs, nutritionists and more. ","status":"publish","parent":0,"modified":1217451208,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":374},"headData":{"title":"Events: Commonwealth Club - How We Eat | KQED","description":"I can't recall a month with more spectacular culinary programs and special events than this August. In fact, for the entire month of August the Commonwealth Club is hosting their Bay Gourmet series called "How We Eat" with what must be a record-breaking 31 events! The events actually begin tomorrow, the last day of July. It includes dinners, demonstrations, panel discussions, authors, chefs, nutritionists and more. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Events: Commonwealth Club - How We Eat ","datePublished":"2008-07-30T17:19:21.000Z","dateModified":"2008-07-30T20:53:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1312 http://blogs.kqed.org/bayareabites/2008/07/30/events-bay-gourmet-how-we-eat-programs/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/07/30/events-bay-gourmet-how-we-eat-programs/","disqusTitle":"Events: Commonwealth Club - How We Eat ","path":"/bayareabites/1312/events-bay-gourmet-how-we-eat-programs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/howweeat300.jpg\" alt=\"How We Eat Series\" align=\"left\">I can't recall a month with more spectacular culinary programs and special events than this August. In fact, for the entire month of August the \u003ca href=\"http://tickets.commonwealthclub.org/default.asp\">Commonwealth Club\u003c/a> is hosting their Bay Gourmet series called \"How We Eat\" with what must be a record-breaking 31 events! The events actually begin tomorrow, the last day of July. It includes dinners, demonstrations, panel discussions, authors, chefs, nutritionists and more. \u003c/p>\n\u003cp>If you've never seen the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580088694/kqedorg-20\">Hungry Planet\u003c/a> book (now out in paperback), do check out this online \u003ca href=\"http://www.time.com/time/photogallery/0,29307,1626519_1373664,00.html\">slideshow\u003c/a>.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nHere are a few programs that particularly caught our eye. Check out the entire \u003ca href=\"http://www.commonwealthclub.org/howweeat/\">schedule\u003c/a> online.\u003c/p>\n\u003cp>\u003cstrong>Eating the Right Way\u003c/strong>\u003c/p>\n\u003cp>A panel discussion focused on optimal nutrition and minimizing the hype. Panelists will be:\u003c/p>\n\u003cp>\u003cstrong>Kevin Lunny\u003c/strong>, Owner, Drakes Bay Oyster Company\u003cbr>\n\u003cstrong>Jessica Prentice\u003c/strong>, Author, Full Moon Feast; Co-owner, Three Stone Hearth Community Supported Kitchen\u003cbr>\n\u003cstrong>Helene York\u003c/strong>, Director, Bon Appetit Management Company Foundation\u003cbr>\n\u003cstrong>Naomi Starkman\u003c/strong>, Communications Director, Slow Food Nation - Moderator\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>\u003cstrong>Where:\u003c/strong> Club Office 595 Market St., 2nd Floor San Francisco\u003cbr>\n\u003cstrong>When:\u003c/strong> August 6, 2008, 5:30 p.m. wine and cheese reception, 6 p.m. program\u003cbr>\n\u003cstrong>How:\u003c/strong> $12 Club/Slow Food Nation members, $18 non-members. \u003ca href=\"http://tickets.commonwealthclub.org/auto_choose_ga.asp?area=1\">Purchase tickets.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The \"Other\" Chinatown: Shopping with Naomi Friedman\u003c/strong>\u003c/p>\n\u003cp>Explore the cultural, commercial and gastronomical treats of San Francisco's Inner Richmond with Naomi Friedman, Culinary Educator. Includes lunch. \u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> Corner of Clement and 11th Ave.\u003cbr>\n\u003cstrong>When:\u003c/strong> August 9, 2008, 9:15 a.m. check-in, 9:30 a.m.- 1 p.m. program\u003cbr>\n\u003cstrong>How:\u003c/strong> Cost: $70 members, $82 non-members. \u003ca href=\"http://tickets.commonwealthclub.org/auto_choose_ga.asp?area=134\">Purchase tickets.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The Provenance of Beef (The Great Steak-Wine Adventure)\u003c/strong>\u003c/p>\n\u003cp>Enjoy an evening sure to delight the senses: an interactive steak-tasting event featuring four signature styles of beef from artisan producers of natural or organic beef, paired with four fabulous wines. Panelists:\u003c/p>\n\u003cp>\u003cstrong>Armand De Maigret\u003c/strong>, General Manager, Atalon, Napa Valley\u003cbr>\n\u003cstrong>Mac Magruder\u003c/strong>, Grass-Finished Beef and Pastured Pork Producer, Potter Valley\u003cbr>\n\u003cstrong>Marsha McBride\u003c/strong>, Executive Chef and Owner, Cafe Rouge\u003cbr>\n\u003cstrong>Carrie C. Oliver\u003c/strong>, Founder & CEO, The Oliver Ranch Company & Artisan Beef Institute\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> Teatro ZinZanni, Pier 27/29, San Francisco\u003cbr>\n\u003cstrong>When:\u003c/strong> August 11, 2008, 6 p.m. check-in, 6:15-8:30 p.m. program\u003cbr>\n\u003cstrong>How:\u003c/strong> $65 members, $80 non-members. \u003ca href=\"http://tickets.commonwealthclub.org/auto_choose_ga.asp?area=139\">Purchase tickets\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1312/events-bay-gourmet-how-we-eat-programs","authors":["5020"],"categories":["bayareabites_50"],"tags":["bayareabites_620","bayareabites_1269","bayareabites_1268","bayareabites_1270"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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