Trader Joe's Says No To Changing Label Names Denounced as Racist
Have Big-Box Superstores Helped To Make Us Fat?
New Whole Foods Store Opens in West Berkeley - Challenges Local Competitor
How to Eat Good Food: A Local Grocer’s Manifesto
Hellenic American Imports
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She has been a well-published food writer for over a decade. 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It added, \"We do not make decisions based on petitions.\"\u003cbr>\nThe petition posted on change.org by a high school student claims the names create \"a narrative of exoticism that perpetuates harmful stereotypes.\"\u003c/p>\n\u003cp>[aside postID='bayareabites_138277' label='More reporting on this:']\u003c/p>\n\u003cp>Other Trader Joe's names cited include Arabian Joe for Middle Eastern food, Trader Giotto's for Italian and Trader Joe San for Japanese cuisine.\u003c/p>\n\u003cp>After the petition was launched Trader Joe's issued a statement saying it has been in the process of updating product labels and hoped to conclude that effort soon.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"While this approach to product naming may have been rooted in a lighthearted attempt at inclusiveness, we recognize that it may now have the opposite effect — one that is contrary to the welcoming, rewarding customer experience we strive to create every day,\" company spokeswoman Kenya Friend-Daniel said at the time.\u003c/p>\n\u003cp>She didn't respond to a message Friday asking what changed the company's mind. But in its recent statement, the grocery chain said it still believes the names, many created decades ago, represent lighthearted efforts at inclusion, adding that its customers say they still like them.\u003c/p>\n\u003cp>Initial word that it would change the names, Trader Joe's said, was based on \"inaccurate reports.\"\u003c/p>\n\u003cp>\"We thought then—and still do—that this naming of products could be fun and show appreciation for other cultures,\" the company said.\u003cbr>\nThe petition, which had more than 5,000 signatures on Friday, also provoked disagreement among some who saw it.\u003c/p>\n\u003cp>\"Enough is enough,\" one person commented. \"Let's stop stereotyping and perpetuating narratives that are harmful and hurtful.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Another responded, \"Pick on something else. The packaging indicates it's authentic to the country the recipe comes from! There are far more important issues to be worked on!\"\u003c/p>\n\n","blocks":[],"excerpt":"The petition posted on change.org by a high school student claims the names create \"a narrative of exoticism that perpetuates harmful stereotypes.\"","status":"publish","parent":0,"modified":1621633693,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":376},"headData":{"title":"Trader Joe's Says No To Changing Label Names Denounced as Racist | KQED","description":"The petition posted on change.org by a high school student claims the names create "a narrative of exoticism that perpetuates harmful stereotypes."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138695 https://ww2.kqed.org/bayareabites/?p=138695","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/31/trader-joes-says-no-to-changing-label-names-denounced-as-racist/","disqusTitle":"Trader Joe's Says No To Changing Label Names Denounced as Racist","nprByline":"John Rogers, Associated Press","path":"/bayareabites/138695/trader-joes-says-no-to-changing-label-names-denounced-as-racist","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Trader Joe's, which indicated earlier this month it might change the names of some of its products after an online petition denounced them as racist, now says it will stick with labels like Trader Jose's and Trader Ming's for Mexican and Asian food.\u003c/p>\n\u003cp>\"We want to be clear: we disagree that any of these labels are racist,\" the popular grocery chain said in a statement posted on its website. It added, \"We do not make decisions based on petitions.\"\u003cbr>\nThe petition posted on change.org by a high school student claims the names create \"a narrative of exoticism that perpetuates harmful stereotypes.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_138277","label":"More reporting on this: "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other Trader Joe's names cited include Arabian Joe for Middle Eastern food, Trader Giotto's for Italian and Trader Joe San for Japanese cuisine.\u003c/p>\n\u003cp>After the petition was launched Trader Joe's issued a statement saying it has been in the process of updating product labels and hoped to conclude that effort soon.\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>\"While this approach to product naming may have been rooted in a lighthearted attempt at inclusiveness, we recognize that it may now have the opposite effect — one that is contrary to the welcoming, rewarding customer experience we strive to create every day,\" company spokeswoman Kenya Friend-Daniel said at the time.\u003c/p>\n\u003cp>She didn't respond to a message Friday asking what changed the company's mind. But in its recent statement, the grocery chain said it still believes the names, many created decades ago, represent lighthearted efforts at inclusion, adding that its customers say they still like them.\u003c/p>\n\u003cp>Initial word that it would change the names, Trader Joe's said, was based on \"inaccurate reports.\"\u003c/p>\n\u003cp>\"We thought then—and still do—that this naming of products could be fun and show appreciation for other cultures,\" the company said.\u003cbr>\nThe petition, which had more than 5,000 signatures on Friday, also provoked disagreement among some who saw it.\u003c/p>\n\u003cp>\"Enough is enough,\" one person commented. \"Let's stop stereotyping and perpetuating narratives that are harmful and hurtful.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Another responded, \"Pick on something else. The packaging indicates it's authentic to the country the recipe comes from! There are far more important issues to be worked on!\"\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138695/trader-joes-says-no-to-changing-label-names-denounced-as-racist","authors":["byline_bayareabites_138695"],"categories":["bayareabites_17082","bayareabites_10028","bayareabites_16882"],"tags":["bayareabites_16909","bayareabites_509","bayareabites_289","bayareabites_11875","bayareabites_16905","bayareabites_1829"],"featImg":"bayareabites_138696","label":"bayareabites"},"bayareabites_93440":{"type":"posts","id":"bayareabites_93440","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93440","score":null,"sort":[1424711171000]},"guestAuthors":[],"slug":"have-big-box-superstores-helped-to-make-us-fat","title":"Have Big-Box Superstores Helped To Make Us Fat?","publishDate":1424711171,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93441\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/costco_enl-90d3a4bc4261c10b14c238b264083371cfc61211.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/costco_enl-90d3a4bc4261c10b14c238b264083371cfc61211.jpg\" alt=\"Photo: Ron Antonelli/Bloomberg via Getty Images \" width=\"2000\" height=\"1328\" class=\"size-full wp-image-93441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/costco_enl-90d3a4bc4261c10b14c238b264083371cfc61211.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/costco_enl-90d3a4bc4261c10b14c238b264083371cfc61211-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/costco_enl-90d3a4bc4261c10b14c238b264083371cfc61211-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/costco_enl-90d3a4bc4261c10b14c238b264083371cfc61211-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/costco_enl-90d3a4bc4261c10b14c238b264083371cfc61211-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/costco_enl-90d3a4bc4261c10b14c238b264083371cfc61211-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/costco_enl-90d3a4bc4261c10b14c238b264083371cfc61211-320x212.jpg 320w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Ron Antonelli/Bloomberg via Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>By Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/20/387761011/have-big-box-superstores-helped-to-make-us-fat\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/20/15)\u003c/p>\n\u003cp>The humorist Bill Bryson once \u003ca href=\"http://www.newyorker.com/magazine/2001/04/09/the-baseball-writer\">wrote\u003c/a> that \"the purpose of the modern American suburb is to make sure that no citizen is ever more than 500 yards from a food product featuring melted cheese.\"\u003c/p>\n\u003cp>That's an exaggeration, but health officials have long worried that our environment of plentiful, cheap and easily accessible calories is contributing to obesity.\u003c/p>\n\u003cp>A group of economists argues in a new \u003ca href=\"http://www.nber.org/papers/w20892\">paper\u003c/a> published by the National Bureau of Economic Research that the prevalence of restaurants and big-box grocers and warehouse clubs contributes mightily to weight gain. \"Food's gotten cheaper and more readily available, so we eat more of it. It's really simple,\" says study coauthor \u003ca href=\"http://aysps.gsu.edu/profile/charles-courtemanche/\">Charles Courtemanche\u003c/a>, a health economist at Georgia State University. \"At least a sizable portion of the rise in obesity can be characterized as responses to economic incentives.\"\u003c/p>\n\u003cp>A major \u003ca href=\"http://www.npr.org/2015/02/20/387685044/panel-recommends-more-fruits-and-vegetables-less-meat-and-sugar\">report\u003c/a> from a group of government-appointed nutrition experts released Thursday noted that about two-thirds of American adults are overweight or obese and nearly half suffer from chronic conditions related to poor diet and exercise. Many studies have shown that additional caloric intake rather than reduced exercise is driving the trend.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A big part of the problem of overeating, Courtemanche and his colleagues argue, is that restaurants and big-box stores are such effective delivery devices for loads of fattening foods.\u003c/p>\n\u003cp>\"With 20 years of data, you can really identify the exact moment when a new Wal-Mart or new restaurants came in and you saw the rise in BMI,\" Courtemanche says.\u003c/p>\n\u003cp>The study, coauthored by researchers at the universities of Iowa, Virginia and Louisville, looks at the nation as a whole, rather than focusing in on specific locales (although Courtemanche says there are clear regional differences). The authors compared information they had compiled about restaurant and big-box-store locations with survey data looking at individual health, as well as state-level data examining more than two dozen economic and demographic factors.\u003c/p>\n\u003cp>What they found was that the density of restaurants and large-scale food retailers in particular areas was a major factor between 1990 and 2010\u003cstrong> \u003c/strong>in the nationwide rise of obesity and \u003ca href=\"http://www.npr.org/blogs/health/2010/12/01/131735271/how-dangerous-is-being-fat-new-data-on-the-meaning-of-body-mass-index\">BMI, or body mass index\u003c/a>, which measures weight against an individual's height. They attribute nearly half the rise in severe obesity — referring to people who are more than 50 percent above their ideal weight — to such businesses.\u003c/p>\n\u003cp>Courtemanche concedes that it would be impossible to prove to a certainty that big-box stores and restaurants cause increases in obesity, \"unless you're able to randomize which counties get a Wal-Mart and which ones don't.\" But he says even after controlling for other factors, such businesses have a measurable effect.\u003c/p>\n\u003cp>But others focused on the obesity problem are skeptical. Health officials have long debated how much our evolving environment, such as a \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2012/04/16/150586667/americans-do-not-walk-the-walk-and-thats-a-growing-problem\">lack of sidewalks\u003c/a> and the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/14/290122911/see-more-eat-more-the-geography-of-fast-food\">prevalence of fast-food restaurants\u003c/a>, has contributed to the obesity epidemic. And there's a potential \"chicken and egg\" problem with the big-box analysis, says Ted Kyle, advocacy adviser to the \u003ca href=\"http://www.obesity.org/about-us/about-us.htm\">Obesity Society\u003c/a>, a Maryland-based group that promotes obesity research.\u003c/p>\n\u003cp>\"What they did find is an association between areas with high numbers of big-box stores and people with high rates of obesity,\" Kyle says. \"It could be that the consumers who have high rates of obesity make very good customers for big-box stores.\"\u003c/p>\n\u003cp>Kyle emphasizes that he doesn't mean retailers go looking for areas with large numbers of obese residents, but that they do naturally seek customers who will purchase large quantities of packaged goods.\u003c/p>\n\u003cp>So, do the big-box stores cause obesity, or simply serve people with a propensity to buy in big amounts?\u003c/p>\n\u003cp>\"They're not going to put big-box stores in a place where there aren't people who are going to shop there,\" says \u003ca href=\"http://www.yaleruddcenter.org/who_we_are.aspx?id=330\">Marlene Schwartz\u003c/a>, director of the Rudd Center for Food Policy and Obesity at the University of Connecticut. (The center was formerly at Yale University.)\u003c/p>\n\u003cp>Still, Schwartz notes that the study is careful to filter for other possible explanations, such as income levels and population density and age. Big-box stores and restaurants, she says, are part of the perils of abundance in the American diet.\u003c/p>\n\u003cp>Our brains respond greedily to a surfeit of food, she suggests. \"Historically, food didn't last forever,\" Schwartz says. \"You had to eat food when you had it [so] the idea of eating more when you have so much available makes sense to me.\"\u003c/p>\n\u003cp>Wal-Mart and other retailers say the study does not take into account their efforts to offer more healthful choices and reduce the number of calories consumers take home with them. They also cite their involvement with first lady Michelle Obama on her \u003ca href=\"http://www.npr.org/2011/01/20/133085573/first-lady-lauds-walmarts-healthy-food-plan\">\"Let's Move\" initiative\u003c/a> and the \u003ca href=\"http://www.healthyweightcommit.org/\">Healthy Weight Commitment Foundation\u003c/a>.\u003c/p>\n\u003cp>Still, they haven't stopped selling foodstuffs in mass quantities. Yet the problem may not be that food retailers are seemingly everywhere, selling chocolate pretzels in 3.5-gallon containers, but how people react to such goodies, suggests \u003ca href=\"http://dyson.cornell.edu/people/profiles/wansink.php\">Brian Wansink\u003c/a>, a former federal nutrition official who is a professor of consumer behavior at Cornell University.\u003c/p>\n\u003cp>When people \"stockpile\" bulk foods, they're likely to eat a lot of it in a short time, he says. Like, half of it within a few days.\u003c/p>\n\u003cp>A couple of simple steps can drastically reduce such overconsumption, Wansink says. Put that 36-bag package of chips in a cupboard that's just a little bit out of the way, such as in a pantry in the basement. Also, breaking up the packages — by dividing chips, for instance, into smaller bags — helps people to slow their eating down appreciably.\u003c/p>\n\u003cp>\"If we broke the food into smaller units, like 150 or 200 calories, it reduced how much people ate to about 10 percent more than they typically would, instead of it being a whole lot more,\" says Wansink, who recently published a book, \u003cem>Slim by Design: Mindless Eating Solutions for Everyday Life\u003c/em>. \"Repackaging that huge, money-saving item into smaller subitems and putting them into a cupboard that's out of sight are very simple steps and don't involve willpower or keeping a food diary.\"\u003c/p>\n\u003cp>The conclusion is thus the same as always with dietary information. Chips, cookies and melted cheese are all around us. It's OK to buy all you want, Wansink suggests, and enjoy. Just don't overdo it at any given time.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2015\u003ca href=\"http://www.npr.org/\" target=\"_blank\"> NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A study argues that the density of restaurants and large-scale food retailers in parts of the U.S. has been a major factor in the rise of obesity. But some see it as a \"chicken and egg\" problem.","status":"publish","parent":0,"modified":1424711171,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1103},"headData":{"title":"Have Big-Box Superstores Helped To Make Us Fat? | KQED","description":"A study argues that the density of restaurants and large-scale food retailers in parts of the U.S. has been a major factor in the rise of obesity. But some see it as a "chicken and egg" problem.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"93440 http://blogs.kqed.org/bayareabites/?p=93440","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/23/have-big-box-superstores-helped-to-make-us-fat/","disqusTitle":"Have Big-Box Superstores Helped To Make Us Fat?","nprByline":"Alan Greenblatt","nprStoryId":"387761011","nprApiLink":"http://api.npr.org/query?id=387761011&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/02/20/387761011/have-big-box-superstores-helped-to-make-us-fat?ft=nprml&f=387761011","nprRetrievedStory":"1","nprPubDate":"Fri, 20 Feb 2015 17:27:00 -0500","nprStoryDate":"Fri, 20 Feb 2015 15:10:00 -0500","nprLastModifiedDate":"Fri, 20 Feb 2015 17:27:41 -0500","path":"/bayareabites/93440/have-big-box-superstores-helped-to-make-us-fat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93441\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/costco_enl-90d3a4bc4261c10b14c238b264083371cfc61211.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/costco_enl-90d3a4bc4261c10b14c238b264083371cfc61211.jpg\" alt=\"Photo: Ron Antonelli/Bloomberg via Getty Images \" width=\"2000\" height=\"1328\" class=\"size-full wp-image-93441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/costco_enl-90d3a4bc4261c10b14c238b264083371cfc61211.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/costco_enl-90d3a4bc4261c10b14c238b264083371cfc61211-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/costco_enl-90d3a4bc4261c10b14c238b264083371cfc61211-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/costco_enl-90d3a4bc4261c10b14c238b264083371cfc61211-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/costco_enl-90d3a4bc4261c10b14c238b264083371cfc61211-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/costco_enl-90d3a4bc4261c10b14c238b264083371cfc61211-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/costco_enl-90d3a4bc4261c10b14c238b264083371cfc61211-320x212.jpg 320w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Ron Antonelli/Bloomberg via Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>By Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/20/387761011/have-big-box-superstores-helped-to-make-us-fat\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/20/15)\u003c/p>\n\u003cp>The humorist Bill Bryson once \u003ca href=\"http://www.newyorker.com/magazine/2001/04/09/the-baseball-writer\">wrote\u003c/a> that \"the purpose of the modern American suburb is to make sure that no citizen is ever more than 500 yards from a food product featuring melted cheese.\"\u003c/p>\n\u003cp>That's an exaggeration, but health officials have long worried that our environment of plentiful, cheap and easily accessible calories is contributing to obesity.\u003c/p>\n\u003cp>A group of economists argues in a new \u003ca href=\"http://www.nber.org/papers/w20892\">paper\u003c/a> published by the National Bureau of Economic Research that the prevalence of restaurants and big-box grocers and warehouse clubs contributes mightily to weight gain. \"Food's gotten cheaper and more readily available, so we eat more of it. It's really simple,\" says study coauthor \u003ca href=\"http://aysps.gsu.edu/profile/charles-courtemanche/\">Charles Courtemanche\u003c/a>, a health economist at Georgia State University. \"At least a sizable portion of the rise in obesity can be characterized as responses to economic incentives.\"\u003c/p>\n\u003cp>A major \u003ca href=\"http://www.npr.org/2015/02/20/387685044/panel-recommends-more-fruits-and-vegetables-less-meat-and-sugar\">report\u003c/a> from a group of government-appointed nutrition experts released Thursday noted that about two-thirds of American adults are overweight or obese and nearly half suffer from chronic conditions related to poor diet and exercise. Many studies have shown that additional caloric intake rather than reduced exercise is driving the trend.\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>A big part of the problem of overeating, Courtemanche and his colleagues argue, is that restaurants and big-box stores are such effective delivery devices for loads of fattening foods.\u003c/p>\n\u003cp>\"With 20 years of data, you can really identify the exact moment when a new Wal-Mart or new restaurants came in and you saw the rise in BMI,\" Courtemanche says.\u003c/p>\n\u003cp>The study, coauthored by researchers at the universities of Iowa, Virginia and Louisville, looks at the nation as a whole, rather than focusing in on specific locales (although Courtemanche says there are clear regional differences). The authors compared information they had compiled about restaurant and big-box-store locations with survey data looking at individual health, as well as state-level data examining more than two dozen economic and demographic factors.\u003c/p>\n\u003cp>What they found was that the density of restaurants and large-scale food retailers in particular areas was a major factor between 1990 and 2010\u003cstrong> \u003c/strong>in the nationwide rise of obesity and \u003ca href=\"http://www.npr.org/blogs/health/2010/12/01/131735271/how-dangerous-is-being-fat-new-data-on-the-meaning-of-body-mass-index\">BMI, or body mass index\u003c/a>, which measures weight against an individual's height. They attribute nearly half the rise in severe obesity — referring to people who are more than 50 percent above their ideal weight — to such businesses.\u003c/p>\n\u003cp>Courtemanche concedes that it would be impossible to prove to a certainty that big-box stores and restaurants cause increases in obesity, \"unless you're able to randomize which counties get a Wal-Mart and which ones don't.\" But he says even after controlling for other factors, such businesses have a measurable effect.\u003c/p>\n\u003cp>But others focused on the obesity problem are skeptical. Health officials have long debated how much our evolving environment, such as a \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2012/04/16/150586667/americans-do-not-walk-the-walk-and-thats-a-growing-problem\">lack of sidewalks\u003c/a> and the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/14/290122911/see-more-eat-more-the-geography-of-fast-food\">prevalence of fast-food restaurants\u003c/a>, has contributed to the obesity epidemic. And there's a potential \"chicken and egg\" problem with the big-box analysis, says Ted Kyle, advocacy adviser to the \u003ca href=\"http://www.obesity.org/about-us/about-us.htm\">Obesity Society\u003c/a>, a Maryland-based group that promotes obesity research.\u003c/p>\n\u003cp>\"What they did find is an association between areas with high numbers of big-box stores and people with high rates of obesity,\" Kyle says. \"It could be that the consumers who have high rates of obesity make very good customers for big-box stores.\"\u003c/p>\n\u003cp>Kyle emphasizes that he doesn't mean retailers go looking for areas with large numbers of obese residents, but that they do naturally seek customers who will purchase large quantities of packaged goods.\u003c/p>\n\u003cp>So, do the big-box stores cause obesity, or simply serve people with a propensity to buy in big amounts?\u003c/p>\n\u003cp>\"They're not going to put big-box stores in a place where there aren't people who are going to shop there,\" says \u003ca href=\"http://www.yaleruddcenter.org/who_we_are.aspx?id=330\">Marlene Schwartz\u003c/a>, director of the Rudd Center for Food Policy and Obesity at the University of Connecticut. (The center was formerly at Yale University.)\u003c/p>\n\u003cp>Still, Schwartz notes that the study is careful to filter for other possible explanations, such as income levels and population density and age. Big-box stores and restaurants, she says, are part of the perils of abundance in the American diet.\u003c/p>\n\u003cp>Our brains respond greedily to a surfeit of food, she suggests. \"Historically, food didn't last forever,\" Schwartz says. \"You had to eat food when you had it [so] the idea of eating more when you have so much available makes sense to me.\"\u003c/p>\n\u003cp>Wal-Mart and other retailers say the study does not take into account their efforts to offer more healthful choices and reduce the number of calories consumers take home with them. They also cite their involvement with first lady Michelle Obama on her \u003ca href=\"http://www.npr.org/2011/01/20/133085573/first-lady-lauds-walmarts-healthy-food-plan\">\"Let's Move\" initiative\u003c/a> and the \u003ca href=\"http://www.healthyweightcommit.org/\">Healthy Weight Commitment Foundation\u003c/a>.\u003c/p>\n\u003cp>Still, they haven't stopped selling foodstuffs in mass quantities. Yet the problem may not be that food retailers are seemingly everywhere, selling chocolate pretzels in 3.5-gallon containers, but how people react to such goodies, suggests \u003ca href=\"http://dyson.cornell.edu/people/profiles/wansink.php\">Brian Wansink\u003c/a>, a former federal nutrition official who is a professor of consumer behavior at Cornell University.\u003c/p>\n\u003cp>When people \"stockpile\" bulk foods, they're likely to eat a lot of it in a short time, he says. Like, half of it within a few days.\u003c/p>\n\u003cp>A couple of simple steps can drastically reduce such overconsumption, Wansink says. Put that 36-bag package of chips in a cupboard that's just a little bit out of the way, such as in a pantry in the basement. Also, breaking up the packages — by dividing chips, for instance, into smaller bags — helps people to slow their eating down appreciably.\u003c/p>\n\u003cp>\"If we broke the food into smaller units, like 150 or 200 calories, it reduced how much people ate to about 10 percent more than they typically would, instead of it being a whole lot more,\" says Wansink, who recently published a book, \u003cem>Slim by Design: Mindless Eating Solutions for Everyday Life\u003c/em>. \"Repackaging that huge, money-saving item into smaller subitems and putting them into a cupboard that's out of sight are very simple steps and don't involve willpower or keeping a food diary.\"\u003c/p>\n\u003cp>The conclusion is thus the same as always with dietary information. Chips, cookies and melted cheese are all around us. It's OK to buy all you want, Wansink suggests, and enjoy. Just don't overdo it at any given time.\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> \u003cem>Copyright 2015\u003ca href=\"http://www.npr.org/\" target=\"_blank\"> NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93440/have-big-box-superstores-helped-to-make-us-fat","authors":["byline_bayareabites_93440"],"categories":["bayareabites_4084","bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_509","bayareabites_2613","bayareabites_10921","bayareabites_11141"],"featImg":"bayareabites_93441","label":"bayareabites"},"bayareabites_89514":{"type":"posts","id":"bayareabites_89514","meta":{"index":"posts_1591205157","site":"bayareabites","id":"89514","score":null,"sort":[1415293334000]},"guestAuthors":[],"slug":"new-whole-foods-store-opens-in-west-berkeley-challenges-local-competitor","title":"New Whole Foods Store Opens in West Berkeley - Challenges Local Competitor","publishDate":1415293334,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_89524\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-first-day-in-the-produce-section-photo-Neil-Mishalov-720x434.jpg\">\u003cimg class=\"size-full wp-image-89524\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-first-day-in-the-produce-section-photo-Neil-Mishalov-720x434.jpg\" alt=\"Customers shop for produce in Berkeley’s second Whole Foods store which opened today at Tenth and Gilman streets. Photo: Neil Mishalov\" width=\"720\" height=\"434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers shop for produce in Berkeley’s second Whole Foods store which opened today at Tenth and Gilman streets. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/gill-south/\" target=\"_blank\">Gill South\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/11/04/new-whole-foods-a-wake-up-call-for-andronicos/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (11/4/14)\u003c/p>\n\u003cp>On November 4 at 9:30 a.m. a new \u003ca href=\"http://www.wholefoodsmarket.com/stores/gilman\" target=\"_blank\">Whole Foods Market\u003c/a> broke bread rather than cut a ribbon, and opened for business in the rapidly transforming Gilman shopping district in West Berkeley. The store, and the competition it represents, has been a catalyst for at least one other local grocery chain to sharpen up its act. Early reports suggest the market will be a welcome addition to the neighborhood for local residents.\u003c/p>\n\u003cp>An estimated 600 people took tours of the new Whole Foods store last week in the lead-up to Tuesday’s opening at its location on 10th and Gilman streets. This is the second Whole Foods store for Berkeley (the first one opened at Ashby and Telegraph in 1990), the 41st Whole Foods store in Northern California, and the 401st nationwide. It will be open 8 a.m. until 10 p.m., seven days a week, while the Whole Foods-owned Allegro Coffee roastery in-store, its first outlet on the West Coast, will be open from 6 a.m. every day.\u003c/p>\n\u003cp>The 47,000 sq ft Whole Foods Market, with 85 car parking spaces, including electric charging spots, and 12 bike spaces, is employing 200 staff, two-thirds of them coming from other Whole Food stores while one-third are new staff members, said outreach team leader Kristen Tantarelli.\u003c/p>\n\u003cfigure id=\"attachment_89523\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-exterior-Photo-Emilie-Raguso.jpg\">\u003cimg class=\"size-full wp-image-89523\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-exterior-Photo-Emilie-Raguso.jpg\" alt=\"The exterior of the new West Barkeley Whole Foods is partly clad in reclaimed wood. Photo: Emilie Raguso\" width=\"720\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The exterior of the new West Barkeley Whole Foods is partly clad in reclaimed wood. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>Whole Foods is testing some new concepts at the new Berkeley market, including a designated space and table in the specialty food section where certified cheese professionals will be on hand to cut cheese fresh from the wheel to customers’ specifications.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Many delicate cheeses are better cut the day they are eaten,” said Tantarelli. Up to 90 percent of the cheeses come from Northern California.\u003c/p>\n\u003cp>Other features of the store are a full-service butcher, a bakery that will be making ten breads from scratch daily, homebrew supplies, a craft pizza bar, a Paleo cold bar, and a sophisticated bulk-bin section.\u003c/p>\n\u003cp>The fresh juice bar has been given a Berkeley flavor – servers are mixing mocktails using ingredients from the locally situated Shrub & Co. Its shrubs are made from organic fruit, sugar, vinegar and aromatics.\u003c/p>\n\u003cfigure id=\"attachment_89521\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/juice-bar-in-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x626.jpg\">\u003cimg class=\"size-full wp-image-89521\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/juice-bar-in-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x626.jpg\" alt=\"The fresh juice bar at the new Whole Foods on opening day. Photo: Neil Mishalov\" width=\"720\" height=\"626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fresh juice bar at the new Whole Foods on opening day. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>The new store has given \u003ca href=\"http://www.berkeleyside.com/2012/11/19/andronicos-unveils-rejuvenated-gourmet-ghetto-store/\" target=\"_blank\">Andronico’s\u003c/a> the incentive to make improvements at its Solano Avenue store and to invest in a high-profile billboard campaign as the retailer reminds Berkeley shoppers that it has a long history in the area dating back to 1929.\u003c/p>\n\u003cp>Renwood Opportunities Fund, Andronico’s owner since its bankruptcy in 2011, is giving all five of its stores facelifts by mid 2015. It has two in Berkeley, the other three in San Anselmo, Los Altos and San Francisco. (Update, Nov. 5: Andronico’s said it spent around $1 million on the Solano store improvements and plans to spend several million more for all the other stores in 2015.) Two years ago \u003ca href=\"http://www.berkeleyside.com/2012/11/19/andronicos-unveils-rejuvenated-gourmet-ghetto-store/\" target=\"_blank\">it unveiled a revamped store\u003c/a> in Berkeley’s Gourmet Ghetto.\u003c/p>\n\u003cp>“We will be doing things like putting in new bakeries, new salad bars, hot food bars. We are really trying to clean them up. We are also revamping the stores’ catering departments,” said the food retailer’s spokeswoman.\u003c/p>\n\u003cp>“Andronico’s is only in the Bay Area, so it is completely local,” she said. “We are hoping that people in Berkeley won’t change stores,” she added.\u003c/p>\n\u003cp>Andronico’s is particularly proud of the food it stocks from local producers, she said.\u003c/p>\n\u003cp>“Andronico’s bends over backwards to make sure that it is opening the door to local companies. We carry hundreds of small producers. And we will allow for a lot of flexibility.”\u003c/p>\n\u003cp>Andronico’s staff is unionized unlike Whole Foods, she added.\u003c/p>\n\u003cfigure id=\"attachment_89518\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Beer-section-Whole-Foods-Gilman-Photo-Emilie-Raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Beer-section-Whole-Foods-Gilman-Photo-Emilie-Raguso.jpg\" alt=\"The beer section at the newly opened Berkeley Whole Foods. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89518\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The beer section at the newly opened Berkeley Whole Foods. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>Whole Foods Gilman said 85 percent of its produce is from California. It also has a section dedicated to hyperlocal food purveyors, including Baia Pasta, which is in Jack London Square, \u003ca href=\"http://www.berkeleyside.com/2013/10/31/spotlight-chef-lisa-murphy-of-sosu-sauces/\" target=\"_blank\">Oakland’s Sosu sauces\u003c/a>, Emeryville’s \u003ca href=\"http://www.berkeleyside.com/2011/02/18/jammaker-turns-hobby-into-thriving-local-business/\" target=\"_blank\">INNA Jam\u003c/a>, and San Francisco’s \u003ca href=\"http://www.omnivoresalt.com/\" target=\"_blank\">Omnivore Salt\u003c/a>. Some of the products are made literally a stone’s throw from Whole Foods’ doorstep, such as \u003ca href=\"http://www.berkeleyside.com/2014/05/05/paul-bertolli-curemaster-at-berkeleys-fra-mani/\" target=\"_blank\">Fra’ Mani‘s\u003c/a> charcuterie, produce from \u003ca href=\"http://local-greens.com/\" target=\"_blank\">Local Greens\u003c/a>, shrubs from Shrub & Co, and muffins from Muffin Revolution, the latter two being based at the \u003ca href=\"http://www.berkeleyside.com/2014/04/03/bakers-cooks-and-cakemakers-spread-their-wings-at-newly-opened-berkeley-kitchens/\" target=\"_blank\">Berkeley Kitchens\u003c/a> incubator at 2701 Eighth Street.\u003c/p>\n\u003cp>Asked whether the store will address local crime problems and traffic congestion, Tantarelli said they were working to improve the area in collaboration with the community.\u003c/p>\n\u003cp>“We will have security at the store for the safety of customers and team members. We have also been working with the Police Department, requesting more frequent patrols of the neighborhood. We are also discussing options with University Village for increased security,” she said.\u003c/p>\n\u003cfigure id=\"attachment_89519\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/bulk-bins-at-whole-foods-gilman-photo-emilie-raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/bulk-bins-at-whole-foods-gilman-photo-emilie-raguso.jpg\" alt=\"Bulk bins at the Whole Foods on Gilman. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89519\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bulk bins at the Whole Foods on Gilman. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>The food retailer has been welcomed by at least one major nearby business. Outdoor outfitter REI on San Pablo Avenue routinely works to build connections with the local community. With the stores being so close, this will increase, said Brad Bostrum, REI’s market manager of outdoor programs and outreach.\u003c/p>\n\u003cp>“For us it’s fantastic. REI and Whole Foods are very like-minded companies. Even on our strategies with best customer service.”\u003c/p>\n\u003cp>Is he worried about Whole Foods customers encroaching on REI car parking spaces? “We are more interested in how its arrival can affect the community in a positive way,” said Bostrom. “We expect a lot of our customers will overlap — for example people will grab a snack at Whole Foods before shopping at REI.”\u003c/p>\n\u003cp>Bostrom said he was personally excited about the early-morning coffee that will be on offer.\u003c/p>\n\u003cfigure id=\"attachment_89517\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Allegro-Coffee-Roasters-interior.-Photo-Emilie-Raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Allegro-Coffee-Roasters-interior.-Photo-Emilie-Raguso.jpg\" alt=\"Allegro Coffee Roasters at the new Whole Foods opens at 6 a.m daily. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allegro Coffee Roasters at the new Whole Foods opens at 6 a.m daily. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>As for Berkeley residents, they appear keen to give the retailer a try.\u003c/p>\n\u003cp>Neil Mishalov, who took some of the photos included in this story, lives a 7-minute walk from the new store. “It’s fabulous. I am just delighted to have such a great food store within such a short distance from my home,” he said after visiting on opening day.\u003c/p>\n\u003cp>Mercelle Carlson, a local mother of two and an enthusiastic foodie, said she would be visiting Whole Foods for its wine and cheese department as well as for its café.\u003c/p>\n\u003cp>With a two-year old and a little girl at elementary school, Carlson is often looking to pick up a few things after school drop-off in the morning. She is frustrated by retailers like Berkeley Bowl\u003cbr>\nand Monterey Market that don’t open until 9 a.m.\u003c/p>\n\u003cp>“You try sitting in a café with a two-year old waiting until 9 a.m. for the stores to open,” she said. “At the moment, this earlier opening definitely give Whole Foods a competitive edge. The early bird gets the worm.”\u003c/p>\n\u003cp>She hopes Whole Foods’ hours will prompt some other local food retailers to change their opening times.\u003c/p>\n\u003cfigure id=\"attachment_89520\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/deli-counter-at-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x561.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/deli-counter-at-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x561.jpg\" alt=\"The deli counter at Whole Foods Gilman on opening day. Photo Neil Mishalov\" width=\"720\" height=\"561\" class=\"size-full wp-image-89520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The deli counter at Whole Foods Gilman on opening day. Photo Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>But Diane Yasuda, co-owner with husband Glenn of the much-loved Berkeley Bowl, said the Berkeley Bowl stores wouldn’t be doing anything any different.\u003c/p>\n\u003cp>“We will do what we do now. We will not be changing the hours at this point. There is business in food for everybody. We are so busy, more hours would be too much,” she said.\u003c/p>\n\u003cp>Berkeley Bowl is hiring at the moment with a number of long-term employees retiring. The food retailer is also looking at ways of expanding its organic produce sections due to customer demand, said Yasuda.\u003c/p>\n\u003cp>The Berkeley Bowl owner said she thought Monterey Market might feel the competition from the new Whole Foods store.\u003c/p>\n\u003cp>“It will help the area,” she added.\u003c/p>\n\u003cp>The Natural Grocery Company is another local retailer watching Whole Foods’ arrival closely.\u003c/p>\n\u003cp>“The Berkeley store will be affected by the new Whole Foods market but I still think it is a great thing if Whole Foods is actually selling organic natural food,” said Pierre Jones, store manager of The Natural Grocery Company in El Cerrito which also has a store on Gilman Street in Westbrae. Natural Grocery prides itself on its organic offerings, especially in its fresh-produce department.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Tantarelli said at this time of year the fresh produce section at Whole Foods is 65 percent organic. On average, about 50 percent of the products it carries at any given time are organic store-wide. Whole Foods Market is a USDA Certified Organic grocer.\u003c/p>\n\u003cfigure id=\"attachment_89522\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Pizza-bar-at-whole-foods-gilman-photo-neil-mishalov-720x611.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Pizza-bar-at-whole-foods-gilman-photo-neil-mishalov-720x611.jpg\" alt=\"The pizza bar at the newly opened Whole Foods in West Berkeley. Photo: Neil Mishalov\" width=\"720\" height=\"611\" class=\"size-full wp-image-89522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The pizza bar at the newly opened Whole Foods in West Berkeley. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"A new Whole Foods Market opened for business in the rapidly transforming Gilman shopping district in West Berkeley. The store, and the competition it represents, has been a catalyst for at least one other local grocery chain to sharpen up its act. ","status":"publish","parent":0,"modified":1415293334,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":1561},"headData":{"title":"New Whole Foods Store Opens in West Berkeley - Challenges Local Competitor | KQED","description":"A new Whole Foods Market opened for business in the rapidly transforming Gilman shopping district in West Berkeley. The store, and the competition it represents, has been a catalyst for at least one other local grocery chain to sharpen up its act. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"89514 http://blogs.kqed.org/bayareabites/?p=89514","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/11/06/new-whole-foods-store-opens-in-west-berkeley-challenges-local-competitor/","disqusTitle":"New Whole Foods Store Opens in West Berkeley - Challenges Local Competitor","path":"/bayareabites/89514/new-whole-foods-store-opens-in-west-berkeley-challenges-local-competitor","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89524\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-first-day-in-the-produce-section-photo-Neil-Mishalov-720x434.jpg\">\u003cimg class=\"size-full wp-image-89524\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-first-day-in-the-produce-section-photo-Neil-Mishalov-720x434.jpg\" alt=\"Customers shop for produce in Berkeley’s second Whole Foods store which opened today at Tenth and Gilman streets. Photo: Neil Mishalov\" width=\"720\" height=\"434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers shop for produce in Berkeley’s second Whole Foods store which opened today at Tenth and Gilman streets. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/gill-south/\" target=\"_blank\">Gill South\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/11/04/new-whole-foods-a-wake-up-call-for-andronicos/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (11/4/14)\u003c/p>\n\u003cp>On November 4 at 9:30 a.m. a new \u003ca href=\"http://www.wholefoodsmarket.com/stores/gilman\" target=\"_blank\">Whole Foods Market\u003c/a> broke bread rather than cut a ribbon, and opened for business in the rapidly transforming Gilman shopping district in West Berkeley. The store, and the competition it represents, has been a catalyst for at least one other local grocery chain to sharpen up its act. Early reports suggest the market will be a welcome addition to the neighborhood for local residents.\u003c/p>\n\u003cp>An estimated 600 people took tours of the new Whole Foods store last week in the lead-up to Tuesday’s opening at its location on 10th and Gilman streets. This is the second Whole Foods store for Berkeley (the first one opened at Ashby and Telegraph in 1990), the 41st Whole Foods store in Northern California, and the 401st nationwide. It will be open 8 a.m. until 10 p.m., seven days a week, while the Whole Foods-owned Allegro Coffee roastery in-store, its first outlet on the West Coast, will be open from 6 a.m. every day.\u003c/p>\n\u003cp>The 47,000 sq ft Whole Foods Market, with 85 car parking spaces, including electric charging spots, and 12 bike spaces, is employing 200 staff, two-thirds of them coming from other Whole Food stores while one-third are new staff members, said outreach team leader Kristen Tantarelli.\u003c/p>\n\u003cfigure id=\"attachment_89523\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-exterior-Photo-Emilie-Raguso.jpg\">\u003cimg class=\"size-full wp-image-89523\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-exterior-Photo-Emilie-Raguso.jpg\" alt=\"The exterior of the new West Barkeley Whole Foods is partly clad in reclaimed wood. Photo: Emilie Raguso\" width=\"720\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The exterior of the new West Barkeley Whole Foods is partly clad in reclaimed wood. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>Whole Foods is testing some new concepts at the new Berkeley market, including a designated space and table in the specialty food section where certified cheese professionals will be on hand to cut cheese fresh from the wheel to customers’ specifications.\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>“Many delicate cheeses are better cut the day they are eaten,” said Tantarelli. Up to 90 percent of the cheeses come from Northern California.\u003c/p>\n\u003cp>Other features of the store are a full-service butcher, a bakery that will be making ten breads from scratch daily, homebrew supplies, a craft pizza bar, a Paleo cold bar, and a sophisticated bulk-bin section.\u003c/p>\n\u003cp>The fresh juice bar has been given a Berkeley flavor – servers are mixing mocktails using ingredients from the locally situated Shrub & Co. Its shrubs are made from organic fruit, sugar, vinegar and aromatics.\u003c/p>\n\u003cfigure id=\"attachment_89521\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/juice-bar-in-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x626.jpg\">\u003cimg class=\"size-full wp-image-89521\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/juice-bar-in-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x626.jpg\" alt=\"The fresh juice bar at the new Whole Foods on opening day. Photo: Neil Mishalov\" width=\"720\" height=\"626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fresh juice bar at the new Whole Foods on opening day. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>The new store has given \u003ca href=\"http://www.berkeleyside.com/2012/11/19/andronicos-unveils-rejuvenated-gourmet-ghetto-store/\" target=\"_blank\">Andronico’s\u003c/a> the incentive to make improvements at its Solano Avenue store and to invest in a high-profile billboard campaign as the retailer reminds Berkeley shoppers that it has a long history in the area dating back to 1929.\u003c/p>\n\u003cp>Renwood Opportunities Fund, Andronico’s owner since its bankruptcy in 2011, is giving all five of its stores facelifts by mid 2015. It has two in Berkeley, the other three in San Anselmo, Los Altos and San Francisco. (Update, Nov. 5: Andronico’s said it spent around $1 million on the Solano store improvements and plans to spend several million more for all the other stores in 2015.) Two years ago \u003ca href=\"http://www.berkeleyside.com/2012/11/19/andronicos-unveils-rejuvenated-gourmet-ghetto-store/\" target=\"_blank\">it unveiled a revamped store\u003c/a> in Berkeley’s Gourmet Ghetto.\u003c/p>\n\u003cp>“We will be doing things like putting in new bakeries, new salad bars, hot food bars. We are really trying to clean them up. We are also revamping the stores’ catering departments,” said the food retailer’s spokeswoman.\u003c/p>\n\u003cp>“Andronico’s is only in the Bay Area, so it is completely local,” she said. “We are hoping that people in Berkeley won’t change stores,” she added.\u003c/p>\n\u003cp>Andronico’s is particularly proud of the food it stocks from local producers, she said.\u003c/p>\n\u003cp>“Andronico’s bends over backwards to make sure that it is opening the door to local companies. We carry hundreds of small producers. And we will allow for a lot of flexibility.”\u003c/p>\n\u003cp>Andronico’s staff is unionized unlike Whole Foods, she added.\u003c/p>\n\u003cfigure id=\"attachment_89518\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Beer-section-Whole-Foods-Gilman-Photo-Emilie-Raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Beer-section-Whole-Foods-Gilman-Photo-Emilie-Raguso.jpg\" alt=\"The beer section at the newly opened Berkeley Whole Foods. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89518\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The beer section at the newly opened Berkeley Whole Foods. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>Whole Foods Gilman said 85 percent of its produce is from California. It also has a section dedicated to hyperlocal food purveyors, including Baia Pasta, which is in Jack London Square, \u003ca href=\"http://www.berkeleyside.com/2013/10/31/spotlight-chef-lisa-murphy-of-sosu-sauces/\" target=\"_blank\">Oakland’s Sosu sauces\u003c/a>, Emeryville’s \u003ca href=\"http://www.berkeleyside.com/2011/02/18/jammaker-turns-hobby-into-thriving-local-business/\" target=\"_blank\">INNA Jam\u003c/a>, and San Francisco’s \u003ca href=\"http://www.omnivoresalt.com/\" target=\"_blank\">Omnivore Salt\u003c/a>. Some of the products are made literally a stone’s throw from Whole Foods’ doorstep, such as \u003ca href=\"http://www.berkeleyside.com/2014/05/05/paul-bertolli-curemaster-at-berkeleys-fra-mani/\" target=\"_blank\">Fra’ Mani‘s\u003c/a> charcuterie, produce from \u003ca href=\"http://local-greens.com/\" target=\"_blank\">Local Greens\u003c/a>, shrubs from Shrub & Co, and muffins from Muffin Revolution, the latter two being based at the \u003ca href=\"http://www.berkeleyside.com/2014/04/03/bakers-cooks-and-cakemakers-spread-their-wings-at-newly-opened-berkeley-kitchens/\" target=\"_blank\">Berkeley Kitchens\u003c/a> incubator at 2701 Eighth Street.\u003c/p>\n\u003cp>Asked whether the store will address local crime problems and traffic congestion, Tantarelli said they were working to improve the area in collaboration with the community.\u003c/p>\n\u003cp>“We will have security at the store for the safety of customers and team members. We have also been working with the Police Department, requesting more frequent patrols of the neighborhood. We are also discussing options with University Village for increased security,” she said.\u003c/p>\n\u003cfigure id=\"attachment_89519\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/bulk-bins-at-whole-foods-gilman-photo-emilie-raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/bulk-bins-at-whole-foods-gilman-photo-emilie-raguso.jpg\" alt=\"Bulk bins at the Whole Foods on Gilman. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89519\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bulk bins at the Whole Foods on Gilman. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>The food retailer has been welcomed by at least one major nearby business. Outdoor outfitter REI on San Pablo Avenue routinely works to build connections with the local community. With the stores being so close, this will increase, said Brad Bostrum, REI’s market manager of outdoor programs and outreach.\u003c/p>\n\u003cp>“For us it’s fantastic. REI and Whole Foods are very like-minded companies. Even on our strategies with best customer service.”\u003c/p>\n\u003cp>Is he worried about Whole Foods customers encroaching on REI car parking spaces? “We are more interested in how its arrival can affect the community in a positive way,” said Bostrom. “We expect a lot of our customers will overlap — for example people will grab a snack at Whole Foods before shopping at REI.”\u003c/p>\n\u003cp>Bostrom said he was personally excited about the early-morning coffee that will be on offer.\u003c/p>\n\u003cfigure id=\"attachment_89517\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Allegro-Coffee-Roasters-interior.-Photo-Emilie-Raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Allegro-Coffee-Roasters-interior.-Photo-Emilie-Raguso.jpg\" alt=\"Allegro Coffee Roasters at the new Whole Foods opens at 6 a.m daily. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allegro Coffee Roasters at the new Whole Foods opens at 6 a.m daily. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>As for Berkeley residents, they appear keen to give the retailer a try.\u003c/p>\n\u003cp>Neil Mishalov, who took some of the photos included in this story, lives a 7-minute walk from the new store. “It’s fabulous. I am just delighted to have such a great food store within such a short distance from my home,” he said after visiting on opening day.\u003c/p>\n\u003cp>Mercelle Carlson, a local mother of two and an enthusiastic foodie, said she would be visiting Whole Foods for its wine and cheese department as well as for its café.\u003c/p>\n\u003cp>With a two-year old and a little girl at elementary school, Carlson is often looking to pick up a few things after school drop-off in the morning. She is frustrated by retailers like Berkeley Bowl\u003cbr>\nand Monterey Market that don’t open until 9 a.m.\u003c/p>\n\u003cp>“You try sitting in a café with a two-year old waiting until 9 a.m. for the stores to open,” she said. “At the moment, this earlier opening definitely give Whole Foods a competitive edge. The early bird gets the worm.”\u003c/p>\n\u003cp>She hopes Whole Foods’ hours will prompt some other local food retailers to change their opening times.\u003c/p>\n\u003cfigure id=\"attachment_89520\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/deli-counter-at-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x561.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/deli-counter-at-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x561.jpg\" alt=\"The deli counter at Whole Foods Gilman on opening day. Photo Neil Mishalov\" width=\"720\" height=\"561\" class=\"size-full wp-image-89520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The deli counter at Whole Foods Gilman on opening day. Photo Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>But Diane Yasuda, co-owner with husband Glenn of the much-loved Berkeley Bowl, said the Berkeley Bowl stores wouldn’t be doing anything any different.\u003c/p>\n\u003cp>“We will do what we do now. We will not be changing the hours at this point. There is business in food for everybody. We are so busy, more hours would be too much,” she said.\u003c/p>\n\u003cp>Berkeley Bowl is hiring at the moment with a number of long-term employees retiring. The food retailer is also looking at ways of expanding its organic produce sections due to customer demand, said Yasuda.\u003c/p>\n\u003cp>The Berkeley Bowl owner said she thought Monterey Market might feel the competition from the new Whole Foods store.\u003c/p>\n\u003cp>“It will help the area,” she added.\u003c/p>\n\u003cp>The Natural Grocery Company is another local retailer watching Whole Foods’ arrival closely.\u003c/p>\n\u003cp>“The Berkeley store will be affected by the new Whole Foods market but I still think it is a great thing if Whole Foods is actually selling organic natural food,” said Pierre Jones, store manager of The Natural Grocery Company in El Cerrito which also has a store on Gilman Street in Westbrae. Natural Grocery prides itself on its organic offerings, especially in its fresh-produce department.\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>Tantarelli said at this time of year the fresh produce section at Whole Foods is 65 percent organic. On average, about 50 percent of the products it carries at any given time are organic store-wide. Whole Foods Market is a USDA Certified Organic grocer.\u003c/p>\n\u003cfigure id=\"attachment_89522\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Pizza-bar-at-whole-foods-gilman-photo-neil-mishalov-720x611.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Pizza-bar-at-whole-foods-gilman-photo-neil-mishalov-720x611.jpg\" alt=\"The pizza bar at the newly opened Whole Foods in West Berkeley. Photo: Neil Mishalov\" width=\"720\" height=\"611\" class=\"size-full wp-image-89522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The pizza bar at the newly opened Whole Foods in West Berkeley. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/89514/new-whole-foods-store-opens-in-west-berkeley-challenges-local-competitor","authors":["5592"],"categories":["bayareabites_109","bayareabites_264","bayareabites_13813","bayareabites_8770","bayareabites_50","bayareabites_10028","bayareabites_1875"],"tags":["bayareabites_13912","bayareabites_13911","bayareabites_509","bayareabites_3063"],"featImg":"bayareabites_89523","label":"bayareabites"},"bayareabites_34737":{"type":"posts","id":"bayareabites_34737","meta":{"index":"posts_1591205157","site":"bayareabites","id":"34737","score":null,"sort":[1320112279000]},"guestAuthors":[],"slug":"how-to-eat-good-food-a-local-grocer%e2%80%99s-manifesto","title":"How to Eat Good Food: A Local Grocer’s Manifesto","publishDate":1320112279,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.amazon.com/Bi-Rite-Markets-Eat-Good-Food/dp/158008303X/ref=ntt_at_ep_dpt_1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/bi-rite-cover300.jpg\" alt=\"Bi-Rite Market Eat Good Food book cover\" title=\"Bi-Rite Market Eat Good Food book cover\" width=\"300\" height=\"373\" class=\"alignleft size-full wp-image-34844\">\u003c/a>Some grocers offer recipes and coupons. Others offer recipes for a socioeconomic-savvy food system and a mean pear skillet cake.\u003c/p>\n\u003cp>For the food shopper who thinks, the positively indispensable \u003ca href=\"http://www.amazon.com/Bi-Rite-Markets-Eat-Good-Food/dp/158008303X/ref=ntt_at_ep_dpt_1\">\u003cem>Bi-Rite Market’s Eat Good Food: A Grocer’s Guide to Shopping, Cooking, and Creating Community Through Food\u003c/em>\u003c/a> by Sam Mogannam and Dabney Gough (Ten Speed Press) released this month is the holy reference guide/blue book that clues consumers in to the real value of what’s on the grocery shelf. At a time when so much is being written about atrocities in our broken food system, consumers looking for sound, actionable advice on making grocery store purchasing decisions will appreciate this neatly compiled background check on everything from canned tuna to flour, fresh meat, fish and milk, and every manner of produce under the sun.\u003c/p>\n\u003cp>And note that this cannot be dismissed as a mere starter’s guide. As a veteran food nerd for decades, I thought that I knew a something about eating mindfully, ecologically, locally, and sustainably. But a primer on avoiding genetically modified organisms, and a full list of foods that are most commonly GMO? I am edified (sugar, milk and dairy, oils, corn and soybeans -- page 12). The pleasures of the texture of bronze die-cut pasta? I had no idea how this aspect of artisan pasta production can be essential for clinging sauce (page 37). And a list of all of the product acronyms on European foods that signify it is a product of protected origin (such as true, regionally-specific Champagne as opposed to \u003cem>methode champenoise\u003c/em>) -- AO, DO, AOC, DOC, DOP, PDO, and IGT, page 47. And that’s just chapter one, people.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/bi-rite-window.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/bi-rite-window.jpg\" alt=\"Bi-Rite window. Photo credit: France Ruffenach\" title=\"Bi-Rite window. Photo credit: France Ruffenach\" width=\"300\" height=\"425\" class=\"alignright size-full wp-image-34855\">\u003c/a>Just as one pushes the cart down the grocery aisle, the uber-brainiac education rolls through every department, well-captured in France Ruffenach’s bright, busy photography that conveys what it feels like to shop in \u003ca href=\"http://biritemarket.com/\">Bi-Rite\u003c/a> on a sunny Saturday afternoon or at the 5pm dinner rush. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Mogannam\u003c/a> and Gough give faces to food throughout the book as well, introducing readers to the likes of his brother Raphael, grocery buyer; farmer for the store’s self-grown produce and produce buyer, Simon Richard; and a smattering of farmers that are enmeshed in Bi-Rite’s business and mission -- some, like Drakes Bay Family Farms, purely as retail partner; others, like Soul Food Farm, pet investments to help propel local and sustainable agriculture.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.amazon.com/Sam-Mogannam/e/B004OGD5WG/ref=sr_ntt_srch_lnk_1?qid=1319780704&sr=8-1\">\u003cem>Eat Good Food\u003c/em>\u003c/a> shopping information stands alone as a necessity for any kitchen bookshelf. But the tome is also comprised of recipes from the Bi-Rite deli and beyond which, while well written to induce drool and craving, they feel awkwardly placed and difficult to find plunked at the end of each chapter. As a frequent Bi-Rite shopper, I was excited to finally crack the code on their addictive Mujadareh (see recipe below), and their heavenly and rich deli counter summer staple, Sergio’s Gazpacho. Even Delfina’s spaghetti makes a cameo, simple and delicious and part of the book’s neighborhood charm. And thumbing through I quickly found a new favorite, Mom’s Pear Skillet Cake from, you guessed it, Sam’s mother, which yields results that far outshine the effort, and is the perfect thing to be doing with pears right now.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Another challenge of the book is that it’s so much information, it’s nearly impossible to remember the essentials when you’re actually cruising down aisle six. Seafood shoppers striving to do the right thing really benefited from the Monterey Bay Aquarium’s wallet card guides to sustainable seafood and then later, their mobile apps. But when pondering the entire grocery store of everything from coffee to celeriac, tri-tip to crème fraiche out in the trenches -- well, we could really use an app for that.\u003c/p>\n\u003cp>In my favorite cookbooks, encyclopedias, or reference books, I turn down page corners and make notations freely, and my copy of \u003cem>Eat Good Food\u003c/em> is already remarkably dog-eared. Essential as a shopping list, I’ve no doubt that it will continue to serve as reference and advisor. And that’s far more valuable than a coupon.\u003c/p>\n\u003chr>\n\u003cstrong>Recipe: Mujadara\u003c/strong>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 to 6 as a main course,
or 6 to 8 as a side\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup uncooked black or green lentils\u003cbr>\n1/4 cup extra-virgin olive oil\u003cbr>\n3 medium or 2 large onions, diced (about 41/2 cups)\u003cbr>\nSalt and freshly ground black pepper\u003cbr>\n1 cup uncooked long-grain rice, such as jasmine
or basmati\u003cbr>\n2 tablespoons mild curry powder\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nRinse the lentils and pick out any stones or foreign objects. Put in a bowl, add water to cover by 1 inch, and soak for at least 2 hours or up to 6 hours. Drain the lentils and set aside.\u003c/p>\n\u003cp>In a Dutch oven or soup pot, heat 2 tablespoons of the oil over medium heat. Add half the onions and a pinch of salt and cook, stirring occasionally, until the onions are soft and translucent and golden on the edges, about 4 minutes. Add the lentils, rice, curry powder,
1 tablespoon plus 2 teaspoons salt, and 1/4 teaspoon pepper and cook for 1 minute, stirring constantly.\u003c/p>\n\u003cp>Add 3 cups water, increase the heat to high, and bring the liquid to a boil. Then lower the heat to maintain a gentle simmer and cover the pot. Cook until the rice and lentils are tender, 15 to 20 minutes. At this point, it’s okay if there’s still a tiny bit of bite to the lentils; they will continue to absorb water. Remove from the heat and let rest with the lid on for 10 to
15 minutes.\u003c/p>\n\u003cp>While the rice mixture is cooking, caramelize the remaining onions: heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. When hot, add the remaining onions and a pinch of salt. Cook, stirring occasionally at first and more frequently as you go, until the onions are soft and almost at the brink of burning, 9 to 11 minutes (lower the heat if the browning seems to be progressing more rapidly than the softening).\u003c/p>\n\u003cp> Set aside.\u003c/p>\n\u003cp>To serve, fluff the rice mixture with a fork and transfer to a serving platter.\u003c/p>\n\u003cp>Top with the caramelized onions.\u003c/p>\n\u003cp>Serve hot or at room temperature. You can make this up to 2 days ahead. If desired, reheat in a covered, shallow ovenproof dish in a 350°F oven for about
30 minutes.\u003c/p>\n\u003cp>\u003cem>Reprinted with permission from Bi-Rite Market’s Eat Good Food by Sam Mogannam & Dabney Gough, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Photo credit: France Ruffenach © 2011\u003c/em>\u003c/p>\n\u003chr>\n\u003cem>Full disclosure: Karen Solomon is the volunteer host of the Jam It Salon at 18 Reasons, the non-profit art and food organization that is part of the Bi-Rite family of businesses.\u003c/em>\n\n","blocks":[],"excerpt":"For the food shopper who thinks, the positively indispensable Bi-Rite Market’s Eat Good Food: A Grocer’s Guide to Shopping, Cooking, and Creating Community Through Food by Sam Mogannam and Dabney Gough released this month is the holy reference guide/blue book that clues consumers in to the real value of what’s on the grocery shelf. ","status":"publish","parent":0,"modified":1320112620,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1187},"headData":{"title":"How to Eat Good Food: A Local Grocer’s Manifesto | KQED","description":"For the food shopper who thinks, the positively indispensable Bi-Rite Market’s Eat Good Food: A Grocer’s Guide to Shopping, Cooking, and Creating Community Through Food by Sam Mogannam and Dabney Gough released this month is the holy reference guide/blue book that clues consumers in to the real value of what’s on the grocery shelf. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"34737 http://blogs.kqed.org/bayareabites/?p=34737","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/10/31/how-to-eat-good-food-a-local-grocer%e2%80%99s-manifesto/","disqusTitle":"How to Eat Good Food: A Local Grocer’s Manifesto","path":"/bayareabites/34737/how-to-eat-good-food-a-local-grocer%e2%80%99s-manifesto","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Bi-Rite-Markets-Eat-Good-Food/dp/158008303X/ref=ntt_at_ep_dpt_1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/bi-rite-cover300.jpg\" alt=\"Bi-Rite Market Eat Good Food book cover\" title=\"Bi-Rite Market Eat Good Food book cover\" width=\"300\" height=\"373\" class=\"alignleft size-full wp-image-34844\">\u003c/a>Some grocers offer recipes and coupons. Others offer recipes for a socioeconomic-savvy food system and a mean pear skillet cake.\u003c/p>\n\u003cp>For the food shopper who thinks, the positively indispensable \u003ca href=\"http://www.amazon.com/Bi-Rite-Markets-Eat-Good-Food/dp/158008303X/ref=ntt_at_ep_dpt_1\">\u003cem>Bi-Rite Market’s Eat Good Food: A Grocer’s Guide to Shopping, Cooking, and Creating Community Through Food\u003c/em>\u003c/a> by Sam Mogannam and Dabney Gough (Ten Speed Press) released this month is the holy reference guide/blue book that clues consumers in to the real value of what’s on the grocery shelf. At a time when so much is being written about atrocities in our broken food system, consumers looking for sound, actionable advice on making grocery store purchasing decisions will appreciate this neatly compiled background check on everything from canned tuna to flour, fresh meat, fish and milk, and every manner of produce under the sun.\u003c/p>\n\u003cp>And note that this cannot be dismissed as a mere starter’s guide. As a veteran food nerd for decades, I thought that I knew a something about eating mindfully, ecologically, locally, and sustainably. But a primer on avoiding genetically modified organisms, and a full list of foods that are most commonly GMO? I am edified (sugar, milk and dairy, oils, corn and soybeans -- page 12). The pleasures of the texture of bronze die-cut pasta? I had no idea how this aspect of artisan pasta production can be essential for clinging sauce (page 37). And a list of all of the product acronyms on European foods that signify it is a product of protected origin (such as true, regionally-specific Champagne as opposed to \u003cem>methode champenoise\u003c/em>) -- AO, DO, AOC, DOC, DOP, PDO, and IGT, page 47. And that’s just chapter one, people.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/bi-rite-window.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/bi-rite-window.jpg\" alt=\"Bi-Rite window. Photo credit: France Ruffenach\" title=\"Bi-Rite window. Photo credit: France Ruffenach\" width=\"300\" height=\"425\" class=\"alignright size-full wp-image-34855\">\u003c/a>Just as one pushes the cart down the grocery aisle, the uber-brainiac education rolls through every department, well-captured in France Ruffenach’s bright, busy photography that conveys what it feels like to shop in \u003ca href=\"http://biritemarket.com/\">Bi-Rite\u003c/a> on a sunny Saturday afternoon or at the 5pm dinner rush. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Mogannam\u003c/a> and Gough give faces to food throughout the book as well, introducing readers to the likes of his brother Raphael, grocery buyer; farmer for the store’s self-grown produce and produce buyer, Simon Richard; and a smattering of farmers that are enmeshed in Bi-Rite’s business and mission -- some, like Drakes Bay Family Farms, purely as retail partner; others, like Soul Food Farm, pet investments to help propel local and sustainable agriculture.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.amazon.com/Sam-Mogannam/e/B004OGD5WG/ref=sr_ntt_srch_lnk_1?qid=1319780704&sr=8-1\">\u003cem>Eat Good Food\u003c/em>\u003c/a> shopping information stands alone as a necessity for any kitchen bookshelf. But the tome is also comprised of recipes from the Bi-Rite deli and beyond which, while well written to induce drool and craving, they feel awkwardly placed and difficult to find plunked at the end of each chapter. As a frequent Bi-Rite shopper, I was excited to finally crack the code on their addictive Mujadareh (see recipe below), and their heavenly and rich deli counter summer staple, Sergio’s Gazpacho. Even Delfina’s spaghetti makes a cameo, simple and delicious and part of the book’s neighborhood charm. And thumbing through I quickly found a new favorite, Mom’s Pear Skillet Cake from, you guessed it, Sam’s mother, which yields results that far outshine the effort, and is the perfect thing to be doing with pears right now.\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>Another challenge of the book is that it’s so much information, it’s nearly impossible to remember the essentials when you’re actually cruising down aisle six. Seafood shoppers striving to do the right thing really benefited from the Monterey Bay Aquarium’s wallet card guides to sustainable seafood and then later, their mobile apps. But when pondering the entire grocery store of everything from coffee to celeriac, tri-tip to crème fraiche out in the trenches -- well, we could really use an app for that.\u003c/p>\n\u003cp>In my favorite cookbooks, encyclopedias, or reference books, I turn down page corners and make notations freely, and my copy of \u003cem>Eat Good Food\u003c/em> is already remarkably dog-eared. Essential as a shopping list, I’ve no doubt that it will continue to serve as reference and advisor. And that’s far more valuable than a coupon.\u003c/p>\n\u003chr>\n\u003cstrong>Recipe: Mujadara\u003c/strong>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 to 6 as a main course,
or 6 to 8 as a side\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup uncooked black or green lentils\u003cbr>\n1/4 cup extra-virgin olive oil\u003cbr>\n3 medium or 2 large onions, diced (about 41/2 cups)\u003cbr>\nSalt and freshly ground black pepper\u003cbr>\n1 cup uncooked long-grain rice, such as jasmine
or basmati\u003cbr>\n2 tablespoons mild curry powder\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nRinse the lentils and pick out any stones or foreign objects. Put in a bowl, add water to cover by 1 inch, and soak for at least 2 hours or up to 6 hours. Drain the lentils and set aside.\u003c/p>\n\u003cp>In a Dutch oven or soup pot, heat 2 tablespoons of the oil over medium heat. Add half the onions and a pinch of salt and cook, stirring occasionally, until the onions are soft and translucent and golden on the edges, about 4 minutes. Add the lentils, rice, curry powder,
1 tablespoon plus 2 teaspoons salt, and 1/4 teaspoon pepper and cook for 1 minute, stirring constantly.\u003c/p>\n\u003cp>Add 3 cups water, increase the heat to high, and bring the liquid to a boil. Then lower the heat to maintain a gentle simmer and cover the pot. Cook until the rice and lentils are tender, 15 to 20 minutes. At this point, it’s okay if there’s still a tiny bit of bite to the lentils; they will continue to absorb water. Remove from the heat and let rest with the lid on for 10 to
15 minutes.\u003c/p>\n\u003cp>While the rice mixture is cooking, caramelize the remaining onions: heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. When hot, add the remaining onions and a pinch of salt. Cook, stirring occasionally at first and more frequently as you go, until the onions are soft and almost at the brink of burning, 9 to 11 minutes (lower the heat if the browning seems to be progressing more rapidly than the softening).\u003c/p>\n\u003cp> Set aside.\u003c/p>\n\u003cp>To serve, fluff the rice mixture with a fork and transfer to a serving platter.\u003c/p>\n\u003cp>Top with the caramelized onions.\u003c/p>\n\u003cp>Serve hot or at room temperature. You can make this up to 2 days ahead. If desired, reheat in a covered, shallow ovenproof dish in a 350°F oven for about
30 minutes.\u003c/p>\n\u003cp>\u003cem>Reprinted with permission from Bi-Rite Market’s Eat Good Food by Sam Mogannam & Dabney Gough, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.\u003c/em>\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>\u003cem>Photo credit: France Ruffenach © 2011\u003c/em>\u003c/p>\n\u003chr>\n\u003cem>Full disclosure: Karen Solomon is the volunteer host of the Jam It Salon at 18 Reasons, the non-profit art and food organization that is part of the Bi-Rite family of businesses.\u003c/em>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/34737/how-to-eat-good-food-a-local-grocer%e2%80%99s-manifesto","authors":["5288"],"categories":["bayareabites_109","bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_2345","bayareabites_491","bayareabites_14758","bayareabites_9857","bayareabites_9851","bayareabites_509","bayareabites_9852","bayareabites_9853","bayareabites_14738"],"featImg":"bayareabites_34844","label":"bayareabites"},"bayareabites_771":{"type":"posts","id":"bayareabites_771","meta":{"index":"posts_1591205157","site":"bayareabites","id":"771","score":null,"sort":[1194034260000]},"guestAuthors":[],"slug":"hellenic-american-imports","title":"Hellenic American Imports","publishDate":1194034260,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2374-783808.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2374-783426.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Over the past several years, I'd wandered past Hellenic American Imports on Mission Street many, many times, never bothering to go in. Mental notes were made and promptly filed away. If I ever had the need for a Greek flag or an evil eye charm, I thought, I'd know just where to go.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2358-770526.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2358-770089.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>After lunching with a friend in the neighborhood a few months ago, I found myself in front of the store. As I peered through the plate glass windows and past the statuary, I saw something that caught my attention-- food for sale. A sucker for interesting markets, I found myself compelled to enter.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2338-733368.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2338-732984.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After browsing the cheeses in the refrigerated case at the back of the store, a young woman descended a little staircase to the right to welcome me.\u003c/p>\n\u003cp>\"Let me know if you need anything,\" she offered, \"My name is Greece.\" Was she serious? About the name, not the offer of help, I mean.\u003c/p>\n\u003cp>\"Your name is Greece?\" I asked, thinking how fortunate she was to have found just the right occupation for her name.\u003c/p>\n\u003cp>\"It's actually Griselda, but they call me Greece here.\"\u003c/p>\n\u003cp>And why not? I continued to browse, working my way over to the wines.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2343-783805.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2343-783424.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>As I wandered a bit more, grabbing a box of Dumplings with Yeast (Loukoumades. It sounds better in Greek.) here and a can of giant beans (Gigantes) there, I recognized a man I had waited on before coming down the staircase from the office that looks down upon the store. I said hello. He introduced himself as Savas Deligiorgis, the owner of the store.\u003c/p>\n\u003cp>After chatting for a few minutes, he mentioned that he had some work to do for his radio program. Radio program? Savas, it turns out, has been producing the Hellenic American Broadcast-- the only Greek radio hour west of Chicago-- for the past 43 years, which is as long as he has owned the store. Journalism is a passion of his. It's what he studied in school. He then excused himself and went back upstairs into the office.\u003c/p>\n\u003cp>I was intrigued. I made my purchases, thumbed through some Greek VHS tapes for amusement, and left, quite glad I had decided to wander in.\u003c/p>\n\u003cp>When in Greece last month, I got rather hooked on taramosalata, a spread made of fish roe, oil, and bread. I remembered Savas carried the stuff, so I made a pilgrimage back to his store.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2339-731358.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2339-730971.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>He was there, up in the office. I waved hello and was invited up. As I sat at his desk drinking Amita brand peach juice surrounded by office walls lined with photos of Savas posing with the likes of Jerry Brown, Anthony Quinn, and several Greek dignitaries, we talked about the changing demographics of the Mission. When he bought the store 43 years ago, there were still many Greek and Italian families living in the neighborhood. Now that most of them have moved away, he still serves to hold the community together through his Monday-to-Friday radio hour. Greek-relevant interviews, news, commentaries and music are all on offer. While we talked, the other half of his radio team, Tonia Demitriadis, arrived and we all chatted a bit more.\u003c/p>\n\u003cp>Back downstairs with Savas, I noticed some cookies dusted with powdered sugar. \"Hey! What are these called again? The lady I stayed with in Santorini would make these for me.\" I said, excitedly, but not very gracefully.\u003c/p>\n\u003cp>\"Kourabiethes. Take some. The one's in the box are better.\" I took some home and had them with my coffee, powdered sugar blown like talcum over the front of my shirt and in my beard. But they were good and worth the wiping for.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2341-799157.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2341-798782.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Again, I thanked him for his time and wandered the store while Greece busied herself arranging merchandise. A bin of ouzo candy wrapped in shiny metallic blue paper caught my eye. I plunged my hand in as if it were a barrel of pinto beans and hoped no one would notice. I did not purchase any candy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2345-797989.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2345-797498.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I went back to the cheeses. Manouri, feta, myzithra. The back walls were lined with products I'd seen in markets on the Greek islands I'd so recently wandered. Cookies, dakos, calamari, Nescafe, and frappe shakers. It's all there. I was glad to know it.\u003c/p>\n\u003cp>I moved on to the non-food-related areas, contemplated buying a book or a video. I wondered how funny I might find a Greek comedy. If the phrases \"thank you\" or \"I'm sorry\" or \"where is the toilet, please?\" were said in a particularly hilarious fashion, it might be well worth it. Otherwise, it would be a purchase entirely lost on me. I took my cod roe, cookies, a little wine, and left.\u003c/p>\n\u003cp>I'll be back as soon as the roe runs out.\u003c/p>\n\u003cp>Hellenic American Imports\u003cbr>2365 Mission Street\u003cbr>San Francisco, CA 94110\u003c/p>\n\u003cp>Tel: (415) 282-2237\u003c/p>\n\u003cp>Open Monday through Saturday from 10 am to 6 pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Hellenic American Broadcast airs at 8 pm Monday through Friday on KTVO- AM 1400\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1194034260,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":850},"headData":{"title":"Hellenic American Imports | KQED","description":"Over the past several years, I'd wandered past Hellenic American Imports on Mission Street many, many times, never bothering to go in. Mental notes were made and promptly filed away. If I ever had the need for a Greek flag or an evil eye charm, I thought, I'd know just where to go. After lunching","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"771 http://blogs.kqed.org/bayareabites/2007/11/02/hellenic-american-imports/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/11/02/hellenic-american-imports/","disqusTitle":"Hellenic American Imports","path":"/bayareabites/771/hellenic-american-imports","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2374-783808.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2374-783426.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Over the past several years, I'd wandered past Hellenic American Imports on Mission Street many, many times, never bothering to go in. Mental notes were made and promptly filed away. If I ever had the need for a Greek flag or an evil eye charm, I thought, I'd know just where to go.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2358-770526.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2358-770089.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>After lunching with a friend in the neighborhood a few months ago, I found myself in front of the store. As I peered through the plate glass windows and past the statuary, I saw something that caught my attention-- food for sale. A sucker for interesting markets, I found myself compelled to enter.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2338-733368.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2338-732984.JPG\" alt=\"\" border=\"0\">\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>After browsing the cheeses in the refrigerated case at the back of the store, a young woman descended a little staircase to the right to welcome me.\u003c/p>\n\u003cp>\"Let me know if you need anything,\" she offered, \"My name is Greece.\" Was she serious? About the name, not the offer of help, I mean.\u003c/p>\n\u003cp>\"Your name is Greece?\" I asked, thinking how fortunate she was to have found just the right occupation for her name.\u003c/p>\n\u003cp>\"It's actually Griselda, but they call me Greece here.\"\u003c/p>\n\u003cp>And why not? I continued to browse, working my way over to the wines.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2343-783805.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2343-783424.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>As I wandered a bit more, grabbing a box of Dumplings with Yeast (Loukoumades. It sounds better in Greek.) here and a can of giant beans (Gigantes) there, I recognized a man I had waited on before coming down the staircase from the office that looks down upon the store. I said hello. He introduced himself as Savas Deligiorgis, the owner of the store.\u003c/p>\n\u003cp>After chatting for a few minutes, he mentioned that he had some work to do for his radio program. Radio program? Savas, it turns out, has been producing the Hellenic American Broadcast-- the only Greek radio hour west of Chicago-- for the past 43 years, which is as long as he has owned the store. Journalism is a passion of his. It's what he studied in school. He then excused himself and went back upstairs into the office.\u003c/p>\n\u003cp>I was intrigued. I made my purchases, thumbed through some Greek VHS tapes for amusement, and left, quite glad I had decided to wander in.\u003c/p>\n\u003cp>When in Greece last month, I got rather hooked on taramosalata, a spread made of fish roe, oil, and bread. I remembered Savas carried the stuff, so I made a pilgrimage back to his store.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2339-731358.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2339-730971.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>He was there, up in the office. I waved hello and was invited up. As I sat at his desk drinking Amita brand peach juice surrounded by office walls lined with photos of Savas posing with the likes of Jerry Brown, Anthony Quinn, and several Greek dignitaries, we talked about the changing demographics of the Mission. When he bought the store 43 years ago, there were still many Greek and Italian families living in the neighborhood. Now that most of them have moved away, he still serves to hold the community together through his Monday-to-Friday radio hour. Greek-relevant interviews, news, commentaries and music are all on offer. While we talked, the other half of his radio team, Tonia Demitriadis, arrived and we all chatted a bit more.\u003c/p>\n\u003cp>Back downstairs with Savas, I noticed some cookies dusted with powdered sugar. \"Hey! What are these called again? The lady I stayed with in Santorini would make these for me.\" I said, excitedly, but not very gracefully.\u003c/p>\n\u003cp>\"Kourabiethes. Take some. The one's in the box are better.\" I took some home and had them with my coffee, powdered sugar blown like talcum over the front of my shirt and in my beard. But they were good and worth the wiping for.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2341-799157.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2341-798782.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Again, I thanked him for his time and wandered the store while Greece busied herself arranging merchandise. A bin of ouzo candy wrapped in shiny metallic blue paper caught my eye. I plunged my hand in as if it were a barrel of pinto beans and hoped no one would notice. I did not purchase any candy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2345-797989.JPG\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2345-797498.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I went back to the cheeses. Manouri, feta, myzithra. The back walls were lined with products I'd seen in markets on the Greek islands I'd so recently wandered. Cookies, dakos, calamari, Nescafe, and frappe shakers. It's all there. I was glad to know it.\u003c/p>\n\u003cp>I moved on to the non-food-related areas, contemplated buying a book or a video. I wondered how funny I might find a Greek comedy. If the phrases \"thank you\" or \"I'm sorry\" or \"where is the toilet, please?\" were said in a particularly hilarious fashion, it might be well worth it. Otherwise, it would be a purchase entirely lost on me. I took my cod roe, cookies, a little wine, and left.\u003c/p>\n\u003cp>I'll be back as soon as the roe runs out.\u003c/p>\n\u003cp>Hellenic American Imports\u003cbr>2365 Mission Street\u003cbr>San Francisco, CA 94110\u003c/p>\n\u003cp>Tel: (415) 282-2237\u003c/p>\n\u003cp>Open Monday through Saturday from 10 am to 6 pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Hellenic American Broadcast airs at 8 pm Monday through Friday on KTVO- AM 1400\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/771/hellenic-american-imports","authors":["5017"],"tags":["bayareabites_509","bayareabites_510","bayareabites_52","bayareabites_14739"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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