Wine Moguls Destroy Land And Pay Small Fines As Cost Of Business, Say Activists
How the Bay Area’s South Asian Diaspora Explores Diwali’s Multiplicity
Andrew Zimmern, Tanya Holland and More Gather to Discuss Change in the Culinary Industry
Dine and Donate: How Eating Out Can Be Activism in the Bay Area
New Bottled Brews Delayed By Government Shutdown
Can La Cocina's Food-Focused Conference Help Grow Equitable Communities?
The Bay Area Food Movement Tackles Trump
Refugees’ Life Stories Deepen the Brew at 1951 Coffee Company
Documentary 'A Place At The Table' Is A Call To Action On Hunger
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When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"},"gcheung":{"type":"authors","id":"11404","meta":{"index":"authors_1591205172","id":"11404","found":true},"name":"Grace Cheung","firstName":"Grace","lastName":"Cheung","slug":"gcheung","email":"gcheung@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Contributor","bio":"Grace was a social media and digital producer at KQED, and her love of food keeps her busy! As an amateur photographer and chef, she documents her recipes, restaurant adventures, and more on her blog, \u003ca href=\"https://put-an-egg-on-it.com/\">Put An Egg On It\u003c/a>. You can mostly follow her eating adventures on Instagram at \u003ca href=\"https://www.instagram.com/gcheung28/\">@gcheung28\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"jpepinheart","roles":["editor"]},{"site":"about","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["administrator"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Grace Cheung | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/gcheung"},"meaghantiernan":{"type":"authors","id":"11554","meta":{"index":"authors_1591205172","id":"11554","found":true},"name":"Meaghan Tiernan","firstName":"Meaghan","lastName":"Tiernan","slug":"meaghantiernan","email":"meaghan.tiernan@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":null,"avatar":"https://secure.gravatar.com/avatar/f5eb416cf74572655925bb0b79be8297?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"Meaghan Tiernan | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f5eb416cf74572655925bb0b79be8297?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f5eb416cf74572655925bb0b79be8297?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/meaghantiernan"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_135513":{"type":"posts","id":"bayareabites_135513","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135513","score":null,"sort":[1574111040000]},"guestAuthors":[],"slug":"wine-moguls-destroy-land-and-pay-small-fines-as-cost-of-business-say-activists","title":"Wine Moguls Destroy Land And Pay Small Fines As Cost Of Business, Say Activists","publishDate":1574111040,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>After California wine industry mogul Hugh Reimers illegally destroyed at least 140 acres of forest, meadow and stream in part to make way for new vineyards sometime last winter, according to a \u003ca href=\"https://documentcloud.adobe.com/link/review?uri=urn%3Aaaid%3Ascds%3AUS%3Af30591d5-ec62-48a1-a096-9070c545db3c\">report\u003c/a> from state investigators, state officials \u003ca href=\"https://www.waterboards.ca.gov/northcoast/board_decisions/adopted_orders/pdf/2019/19_0045_Hugh%20Reimers%20Krasilsa%20Pacific%20Farms%20LLC_CAO.pdf\">ordered\u003c/a> the former executive of Jackson Family Wines to repair and mitigate the damage where possible. Sonoma County officials also suggested a $131,060 fine.\u003c/p>\n\u003cp>But for environmental activists watching the investigation, fines and restoration attempts aren't going to cut it; they want Reimers — an experienced captain of industry whom they say knew better — to face a criminal prosecution, which could lead to a jail sentence.\u003c/p>\n\u003cp>\"We want him to be an example of what you can't do here,\" says Anna Ransome, founder of a small organization called Friends of Atascadero Wetlands. In August, the group sent a letter to Sonoma County District Attorney Jill Ravich, asking that she prosecute Reimers.\u003c/p>\n\u003cp>\"If winemakers can figure into their budget paying fines and doing minimal restoration work, then what's to stop the next guy from doing the same thing?\" Ransome says.\u003c/p>\n\u003cp>The D.A.'s office did not return requests for comment.\u003cstrong> \u003c/strong>Multiple efforts to reach Reimers for comment were unsuccessful. On Nov. 13, a sign posted outside of an address listed for him that appears to be a residence read \"Media Keep Out.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Sonoma County Winegrowers, an industry organization that promotes sustainability, also declined to comment.\u003c/p>\n\u003cp>Ransome's concerns have been echoed by other environmental and community activists in Northern California who decry a pattern of winemakers violating environmental laws, paying relatively meager fines for their actions, and eventually proceeding with their projects.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>For example, high-society winemaker Paul Hobbs now grows grapes on at least one small Sonoma County parcel that he cleared of trees in 2011 without proper permits. Though his actions on several locations where he removed trees caused community uproar, officials fined Hobbs $100,000 and allowed him to carry on with his business. Paul Hobbs Winery is listed by the Sonoma County Winegrowers website as certified sustainable.\u003c/p>\n\u003cp>In another case, multiple agencies \u003ca href=\"https://www.waterboards.ca.gov/press_room/press_releases/2019/pr08022019_rhys_vineyard_enforcement.pdf\">issued a $3.7 million fine\u003c/a> against Silicon Valley entrepreneur and vintner Kevin Harvey after those agencies concluded that he illegally destroyed a Mendocino County wetland and buried a small creek with excavated dirt as he made way for a new grid of grapevines. The wealthy venture capitalist paid the penalty and was allowed to keep the vineyard, which, \u003ca href=\"https://www.waterboards.ca.gov/waterrights/board_decisions/adopted_orders/orders/2019/wro_2019-0053_with_set_n_atts.pdf\">according\u003c/a> to state authorities, Harvey \"insisted on retaining.\" This concluded the investigation — as officials determined that the destruction Harvey caused was so thorough and complete that asking him to restore the land to its natural state was futile.\u003c/p>\n\u003cp>David Keller, with the group \u003ca href=\"https://eelriver.org/\">Friends of the Eel River\u003c/a> — representing a Northern California watershed that has been impacted by logging and land development — says this type of behavior, combined with agency leniency, renders laws meant to protect forests and watersheds meaningless.\u003c/p>\n\u003cp>\"As long as there is no jail time, these vineyardists are happy to go ahead and do whatever they want, and the fines are just a write-off — they're a part of doing business for these people,\" Keller says.\u003c/p>\n\u003cp>In Napa County, adjacent to Sonoma and\u003cstrong> \u003c/strong>the source of perhaps the most expensive cabernet sauvignon outside of Bordeaux, activists are pushing back against a steady conversion of woodland into new vineyards. Kellie Anderson, an independent watchdog who has harried local officials for years to step up enforcement of environmental laws, says the county's planning department has ignored numerous violations by grape growers.\u003c/p>\n\u003cp>Anderson says she has watched wealthy winemakers near her home break land preservation agreements, denude streams through illegal tree cutting, cause mudslides after failing to protect cleared slopes against erosion, illegally install deer fencing, which makes habitat inaccessible to animals, and commit other violations of environmental laws.\u003c/p>\n\u003cp>\"There are now so many violators in these hills that the county is unable to enforce the rules,\" Anderson says. \"Whether it's lack of will or wherewithal, they aren't doing it.\"\u003c/p>\n\u003cp>But David Morrison, director of Napa County's Planning, Building, and Environmental Services Department, says county officials often enforce laws and penalize violators, in part by issuing fines.\u003c/p>\n\u003cp>\"We've probably collected about a million dollars in fines in the past five years,\" he says.\u003c/p>\n\u003cp>Morrison notes that the legal landscape of Napa County, especially as it pertains to wine production, is very complex, and he says it's easy for rules to be broken without immediate resolution.\u003c/p>\n\u003cp>\"The more rules you have, the easier it is to violate them,\" he says.\u003c/p>\n\u003cp>But activists insist that Napa County is too charitable to an industry they think is harming the environment. In fact, as a gesture of diplomacy, Napa County recently invited winery and vineyard owners who have violated their operating permits, often by exceeding wine production, customer visitation or employee limits, to submit requests for upgraded permits – part of the county's \u003ca href=\"https://www.countyofnapa.org/2496/Napa-County-Code-Compliance-Program\">Code Compliance Program\u003c/a>.\u003c/p>\n\u003cp>\"They break the law, and instead of the laws being enforced, they're retroactively approving these projects,\" says Geoff Ellsworth, the mayor of the small wine country town of St. Helena, in Napa County.\u003c/p>\n\u003cp>Ellsworth says many of the violations being considered through the Code Compliance Program can directly cause aggravated traffic and air pollution, and that excessive wine production places demands on growers for more grapes. Ultimately, he says, the county's stance on winery violations could lead to more deforestation and water use.\u003c/p>\n\u003cp>Morrison says the Code Compliance Program is intended to smooth out violations in a diplomatic way.\u003c/p>\n\u003cp>\"The county wants to encourage compliance, not be punitive,\" he says.\u003c/p>\n\u003cp>As for general objections against the wine industry's encroachment into woodlands, Morrison says that even though Napa County's vineyard acreage is growing, their collective footprint on the landscape still remains well within limits set years ago by county planners.\u003c/p>\n\u003cp>In the ongoing Reimers case, the North Coast Regional Water Quality Control Board issued Reimers, the manager of Krasilsa Pacific Farms, a \"cleanup and abatement\" \u003ca href=\"https://www.waterboards.ca.gov/northcoast/board_decisions/adopted_orders/pdf/2019/19_0045_Hugh%20Reimers%20Krasilsa%20Pacific%20Farms%20LLC_CAO.pdf\">order\u003c/a> requiring that he attempt to minimize erosion of sediment that could bury the gravel beds used by spawning salmon and steelhead trout in the Russian River watershed.\u003c/p>\n\u003cp>Josh Curtis, assistant executive officer with the water board, says an experienced vineyard manager should know about the various permits required for the type of work Reimers conducted. He also says that, had Reimers applied for permits, his agency is unlikely to have approved some of the destructive land alterations that Reimers made, which have already caused heavy erosion into creeks feeding the Russian River.\u003c/p>\n\u003cp>According to the \u003ca href=\"https://www.waterboards.ca.gov/northcoast/board_decisions/adopted_orders/pdf/2019/190606_BF_er_Krasilsa_NOV.pdf\">notice of violation\u003c/a> that the water board issued to Reimers in June, the wine baron, who has served as president of both Jackson Family Wines and Foley Family Wines, violated section 1311 of the federal Clean Water Act. Knowingly doing so is punishable, according to a \u003ca href=\"https://www.law.cornell.edu/uscode/text/33/1319\">clause within that law\u003c/a>, \"by a fine of not less than $5,000 nor more than $50,000 per day of violation, or by imprisonment of not more than 3 years, or by both.\"\u003c/p>\n\u003cp>In their \u003ca href=\"https://www.npr.org/documents/2019/november/reimers-recommended-fine.pdf\">March 21 report,\u003c/a> the Sonoma County Department of Agriculture's investigators wrote that Reimers \"is well aware of the permit requirements for vineyard development in Sonoma County.\"\u003c/p>\n\u003cp>But the fine they recommended for Reimers — $131,060 — doesn't match the crime, says Ross Middlemiss, a staff attorney for the Center for Biological Diversity. He says the fine is \"a drop in the bucket\" compared to the value of the property, which is 2,278 acres and worth many millions of dollars.\u003c/p>\n\u003cp>The Center for Biological Diversity sent a letter early this month encouraging the Sonoma\u003cstrong> \u003c/strong>district attorney to pursue the most aggressive punitive action possible.\u003c/p>\n\u003cp>\"If civil penalties and fines aren't enough to deter these bad actors, something more severe needs to be put upon these people who knowingly violate the law,\" Middlemiss says. \"We're hoping to avert another example of a winemaker who bulldozes first, then asks for forgiveness, and gets their permit after the fact.\"\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in Sebastopol, Calif., who covers food, agriculture and the environment.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/11/18/774859696/wine-moguls-destroy-land-and-pay-small-fines-as-cost-of-business-say-activists\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"In California, fines are being levied against winemakers who violate environmental laws, but activists say they are a drop in the bucket compared to the damage.","status":"publish","parent":0,"modified":1574111040,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":1380},"headData":{"title":"Wine Moguls Destroy Land And Pay Small Fines As Cost Of Business, Say Activists | KQED","description":"In California, fines are being levied against winemakers who violate environmental laws, but activists say they are a drop in the bucket compared to the damage.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135513 https://ww2.kqed.org/bayareabites/?p=135513","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/18/wine-moguls-destroy-land-and-pay-small-fines-as-cost-of-business-say-activists/","disqusTitle":"Wine Moguls Destroy Land And Pay Small Fines As Cost Of Business, Say Activists","nprImageCredit":"George Rose","nprByline":"Alastair Bland, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"774859696","nprApiLink":"http://api.npr.org/query?id=774859696&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/11/18/774859696/wine-moguls-destroy-land-and-pay-small-fines-as-cost-of-business-say-activists?ft=nprml&f=774859696","nprRetrievedStory":"1","nprPubDate":"Mon, 18 Nov 2019 13:09:00 -0500","nprStoryDate":"Mon, 18 Nov 2019 07:00:00 -0500","nprLastModifiedDate":"Mon, 18 Nov 2019 13:09:51 -0500","path":"/bayareabites/135513/wine-moguls-destroy-land-and-pay-small-fines-as-cost-of-business-say-activists","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>After California wine industry mogul Hugh Reimers illegally destroyed at least 140 acres of forest, meadow and stream in part to make way for new vineyards sometime last winter, according to a \u003ca href=\"https://documentcloud.adobe.com/link/review?uri=urn%3Aaaid%3Ascds%3AUS%3Af30591d5-ec62-48a1-a096-9070c545db3c\">report\u003c/a> from state investigators, state officials \u003ca href=\"https://www.waterboards.ca.gov/northcoast/board_decisions/adopted_orders/pdf/2019/19_0045_Hugh%20Reimers%20Krasilsa%20Pacific%20Farms%20LLC_CAO.pdf\">ordered\u003c/a> the former executive of Jackson Family Wines to repair and mitigate the damage where possible. Sonoma County officials also suggested a $131,060 fine.\u003c/p>\n\u003cp>But for environmental activists watching the investigation, fines and restoration attempts aren't going to cut it; they want Reimers — an experienced captain of industry whom they say knew better — to face a criminal prosecution, which could lead to a jail sentence.\u003c/p>\n\u003cp>\"We want him to be an example of what you can't do here,\" says Anna Ransome, founder of a small organization called Friends of Atascadero Wetlands. In August, the group sent a letter to Sonoma County District Attorney Jill Ravich, asking that she prosecute Reimers.\u003c/p>\n\u003cp>\"If winemakers can figure into their budget paying fines and doing minimal restoration work, then what's to stop the next guy from doing the same thing?\" Ransome says.\u003c/p>\n\u003cp>The D.A.'s office did not return requests for comment.\u003cstrong> \u003c/strong>Multiple efforts to reach Reimers for comment were unsuccessful. On Nov. 13, a sign posted outside of an address listed for him that appears to be a residence read \"Media Keep Out.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Sonoma County Winegrowers, an industry organization that promotes sustainability, also declined to comment.\u003c/p>\n\u003cp>Ransome's concerns have been echoed by other environmental and community activists in Northern California who decry a pattern of winemakers violating environmental laws, paying relatively meager fines for their actions, and eventually proceeding with their projects.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>For example, high-society winemaker Paul Hobbs now grows grapes on at least one small Sonoma County parcel that he cleared of trees in 2011 without proper permits. Though his actions on several locations where he removed trees caused community uproar, officials fined Hobbs $100,000 and allowed him to carry on with his business. Paul Hobbs Winery is listed by the Sonoma County Winegrowers website as certified sustainable.\u003c/p>\n\u003cp>In another case, multiple agencies \u003ca href=\"https://www.waterboards.ca.gov/press_room/press_releases/2019/pr08022019_rhys_vineyard_enforcement.pdf\">issued a $3.7 million fine\u003c/a> against Silicon Valley entrepreneur and vintner Kevin Harvey after those agencies concluded that he illegally destroyed a Mendocino County wetland and buried a small creek with excavated dirt as he made way for a new grid of grapevines. The wealthy venture capitalist paid the penalty and was allowed to keep the vineyard, which, \u003ca href=\"https://www.waterboards.ca.gov/waterrights/board_decisions/adopted_orders/orders/2019/wro_2019-0053_with_set_n_atts.pdf\">according\u003c/a> to state authorities, Harvey \"insisted on retaining.\" This concluded the investigation — as officials determined that the destruction Harvey caused was so thorough and complete that asking him to restore the land to its natural state was futile.\u003c/p>\n\u003cp>David Keller, with the group \u003ca href=\"https://eelriver.org/\">Friends of the Eel River\u003c/a> — representing a Northern California watershed that has been impacted by logging and land development — says this type of behavior, combined with agency leniency, renders laws meant to protect forests and watersheds meaningless.\u003c/p>\n\u003cp>\"As long as there is no jail time, these vineyardists are happy to go ahead and do whatever they want, and the fines are just a write-off — they're a part of doing business for these people,\" Keller says.\u003c/p>\n\u003cp>In Napa County, adjacent to Sonoma and\u003cstrong> \u003c/strong>the source of perhaps the most expensive cabernet sauvignon outside of Bordeaux, activists are pushing back against a steady conversion of woodland into new vineyards. Kellie Anderson, an independent watchdog who has harried local officials for years to step up enforcement of environmental laws, says the county's planning department has ignored numerous violations by grape growers.\u003c/p>\n\u003cp>Anderson says she has watched wealthy winemakers near her home break land preservation agreements, denude streams through illegal tree cutting, cause mudslides after failing to protect cleared slopes against erosion, illegally install deer fencing, which makes habitat inaccessible to animals, and commit other violations of environmental laws.\u003c/p>\n\u003cp>\"There are now so many violators in these hills that the county is unable to enforce the rules,\" Anderson says. \"Whether it's lack of will or wherewithal, they aren't doing it.\"\u003c/p>\n\u003cp>But David Morrison, director of Napa County's Planning, Building, and Environmental Services Department, says county officials often enforce laws and penalize violators, in part by issuing fines.\u003c/p>\n\u003cp>\"We've probably collected about a million dollars in fines in the past five years,\" he says.\u003c/p>\n\u003cp>Morrison notes that the legal landscape of Napa County, especially as it pertains to wine production, is very complex, and he says it's easy for rules to be broken without immediate resolution.\u003c/p>\n\u003cp>\"The more rules you have, the easier it is to violate them,\" he says.\u003c/p>\n\u003cp>But activists insist that Napa County is too charitable to an industry they think is harming the environment. In fact, as a gesture of diplomacy, Napa County recently invited winery and vineyard owners who have violated their operating permits, often by exceeding wine production, customer visitation or employee limits, to submit requests for upgraded permits – part of the county's \u003ca href=\"https://www.countyofnapa.org/2496/Napa-County-Code-Compliance-Program\">Code Compliance Program\u003c/a>.\u003c/p>\n\u003cp>\"They break the law, and instead of the laws being enforced, they're retroactively approving these projects,\" says Geoff Ellsworth, the mayor of the small wine country town of St. Helena, in Napa County.\u003c/p>\n\u003cp>Ellsworth says many of the violations being considered through the Code Compliance Program can directly cause aggravated traffic and air pollution, and that excessive wine production places demands on growers for more grapes. Ultimately, he says, the county's stance on winery violations could lead to more deforestation and water use.\u003c/p>\n\u003cp>Morrison says the Code Compliance Program is intended to smooth out violations in a diplomatic way.\u003c/p>\n\u003cp>\"The county wants to encourage compliance, not be punitive,\" he says.\u003c/p>\n\u003cp>As for general objections against the wine industry's encroachment into woodlands, Morrison says that even though Napa County's vineyard acreage is growing, their collective footprint on the landscape still remains well within limits set years ago by county planners.\u003c/p>\n\u003cp>In the ongoing Reimers case, the North Coast Regional Water Quality Control Board issued Reimers, the manager of Krasilsa Pacific Farms, a \"cleanup and abatement\" \u003ca href=\"https://www.waterboards.ca.gov/northcoast/board_decisions/adopted_orders/pdf/2019/19_0045_Hugh%20Reimers%20Krasilsa%20Pacific%20Farms%20LLC_CAO.pdf\">order\u003c/a> requiring that he attempt to minimize erosion of sediment that could bury the gravel beds used by spawning salmon and steelhead trout in the Russian River watershed.\u003c/p>\n\u003cp>Josh Curtis, assistant executive officer with the water board, says an experienced vineyard manager should know about the various permits required for the type of work Reimers conducted. He also says that, had Reimers applied for permits, his agency is unlikely to have approved some of the destructive land alterations that Reimers made, which have already caused heavy erosion into creeks feeding the Russian River.\u003c/p>\n\u003cp>According to the \u003ca href=\"https://www.waterboards.ca.gov/northcoast/board_decisions/adopted_orders/pdf/2019/190606_BF_er_Krasilsa_NOV.pdf\">notice of violation\u003c/a> that the water board issued to Reimers in June, the wine baron, who has served as president of both Jackson Family Wines and Foley Family Wines, violated section 1311 of the federal Clean Water Act. Knowingly doing so is punishable, according to a \u003ca href=\"https://www.law.cornell.edu/uscode/text/33/1319\">clause within that law\u003c/a>, \"by a fine of not less than $5,000 nor more than $50,000 per day of violation, or by imprisonment of not more than 3 years, or by both.\"\u003c/p>\n\u003cp>In their \u003ca href=\"https://www.npr.org/documents/2019/november/reimers-recommended-fine.pdf\">March 21 report,\u003c/a> the Sonoma County Department of Agriculture's investigators wrote that Reimers \"is well aware of the permit requirements for vineyard development in Sonoma County.\"\u003c/p>\n\u003cp>But the fine they recommended for Reimers — $131,060 — doesn't match the crime, says Ross Middlemiss, a staff attorney for the Center for Biological Diversity. He says the fine is \"a drop in the bucket\" compared to the value of the property, which is 2,278 acres and worth many millions of dollars.\u003c/p>\n\u003cp>The Center for Biological Diversity sent a letter early this month encouraging the Sonoma\u003cstrong> \u003c/strong>district attorney to pursue the most aggressive punitive action possible.\u003c/p>\n\u003cp>\"If civil penalties and fines aren't enough to deter these bad actors, something more severe needs to be put upon these people who knowingly violate the law,\" Middlemiss says. \"We're hoping to avert another example of a winemaker who bulldozes first, then asks for forgiveness, and gets their permit after the fact.\"\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in Sebastopol, Calif., who covers food, agriculture and the environment.\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>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/11/18/774859696/wine-moguls-destroy-land-and-pay-small-fines-as-cost-of-business-say-activists\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135513/wine-moguls-destroy-land-and-pay-small-fines-as-cost-of-business-say-activists","authors":["byline_bayareabites_135513"],"categories":["bayareabites_1874","bayareabites_10028","bayareabites_15155","bayareabites_10916","bayareabites_119"],"tags":["bayareabites_187","bayareabites_16272","bayareabites_2243","bayareabites_356","bayareabites_14748"],"featImg":"bayareabites_135514","label":"bayareabites"},"bayareabites_135190":{"type":"posts","id":"bayareabites_135190","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135190","score":null,"sort":[1572189620000]},"guestAuthors":[],"slug":"how-the-bay-areas-south-asian-diaspora-explores-diwalis-multiplicity","title":"How the Bay Area’s South Asian Diaspora Explores Diwali’s Multiplicity","publishDate":1572189620,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">This week marks the five day festival of Diwali with Sunday, the third day, being the most brightly celebrated of them all. Diwali, often described as the festival of lights, holds an array of origin stories and customs amongst the different religions and regions that observe it across India, Nepal, Sri Lanka and beyond. \u003c/span>\u003cbr>\n[aside postID='perspectives_201311200735,news_10765751' label='More on Diwali']\u003cbr>\n\u003cspan style=\"font-weight: 400\">“In India, it’s much more diverse regionally. It is a festival that Hindus, Sikhs, Jains celebrate but differently,” explained Barnali Ghosh, a landscape architect by trade and activist who co-leads \u003c/span>\u003ca href=\"http://www.berkeleysouthasian.org/\">\u003cspan style=\"font-weight: 400\">South Asian Radical History Walking Tour\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Berkeley. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ghosh, who is originally from West Bengal, grew up in a Hindu household in the south Indian cosmopolitan Bangalore, or Bengaluru. “[One] of the beautiful things about the apartment building we lived in, which was like a hundred apartments, was for every festival people would send their regional specialties to the other person's house,” she remembers fondly. “You're always waiting like ‘What are we going to get for Diwali?’ Because Diwali, as a Bengali family, was not the most important festival for us.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Reetu Mody, a lawyer and community organizer who grew up in Concord, Diwali was one of a series of autumnal fêtes kicked off by Navratri, another festival celebrated in a multitude of ways. “I think because of the loss of translation and [because] my mom is Jain and my dad is Hindu, I just knew it more as a celebration around joy, and lights and happiness,” she shares with me. “Only as an adult have I gotten to know the Hindu story around Diwali and that actually led me to critique it a lot more.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mody’s critique is taking shape as a \u003c/span>\u003ca href=\"https://www.eventbrite.com/e/east-bay-poc-diwali-celebration-tickets-74325937881\">\u003cspan style=\"font-weight: 400\">Diwali event\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> she’s organizing along with Sonya Mehta, a fellow community organizer and Parivar, a trans and gender-non-conforming centered South Asian social collective. On November 2nd in Oakland, the group will throw a feast that includes food, dancing and learning to elaborate on and examine the festival’s complicated history. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Diwali in some ways can be very contentious because it has a strong history in caste suppression in Hinduism and also in very patriarchal oppression,” Mody explains. “We wanted to throw a party that captured people's sense of celebration during this time period but that wasn't unthoughtful or uncritical of those traditions that Diwali comes from and how we might want to create new ones.”\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Diwali, its contentious history and its bountiful diversity, play out prominently in food so Mody and the rest of the planning team are carefully considering what their feast might signal to those interested in attending. “Not having meat is something that can be linked with caste oppression so we're having a discussion around it,” Mody tells me. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The topic of vegetarian versus non-vegetarian food around Diwali and other similar holidays that cross regional and religious lines in India is a debate beyond what’s on the plate. “That’s become very political in India right now,” Ghosh tells me. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the last four years, under Prime Minister Narendra Modi, Human Rights Watch estimates that at least \u003c/span>\u003ca href=\"https://www.nytimes.com/2019/10/24/world/asia/india-modi-hindu-violence.html\">\u003cspan style=\"font-weight: 400\">44 people have been killed\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in India by cow protection groups who are often associated with Hindu fundamentalist views. The victims, many of whom were Muslim, were accused of storing or selling cattle for consumption. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Not all Hindus are vegetarian,” Ghosh explains, “But it’s become this really twisted thing where regional differences are getting sort of wiped out because of the dominance of Hindu fundamentalists, [or] Hindutva culture, which wants to project only one version of Hinduism.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135195\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/IMG_3286-e1572021861660.jpg\" alt=\"Kali Puja dinner table decor features California fall colors and local flowers including sorrel.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">Kali Puja dinner table decor features California fall colors and local flowers including sorrel. \u003ccite>(Barnali Ghosh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Like other Bengalis, Ghosh grew up celebrating Kali Puja, a festival which falls on the same day as Diwali. “It feels even more important to preserve the Bengali identity, which is that we eat meat during this festival. It is part of our culture,” she tells me. “It wouldn’t be Kali Puja without goat meat.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As for Mody, she describes the food her family cooked at home as “Gujrati food done Rajisthani style”. It’s a description that renders “Indian food” ineffective in its lack of specificity. For Diwali specifically, Mody remembers eating foods that were considered to bring good fortune. “We had mung beans and they're considered very lucky. You put dried ones in your suitcase. You eat them during celebrations.” she reminisces. “We would have things like puris, small fried flatbreads and we'd have that with mango rus which is this, like, mango milk you eat as a dessert.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sugar might in fact be the unifier across Diwali celebrations. “Celebrating with dessert is probably a thread that ties everything together,” Ghosh says, “If your neighbor was sending you something, it’d be something savory and fried, and sweets.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the diaspora, the tensions borne in homelands can be dulled and imbued with the influence of the politics of their new environments. As Diwali gains popularity as a holiday outside of India, Ghosh and Mody are invested in both examining the holiday’s complexities and keeping the abounding traditions that can get flattened through its mainstreaming.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For her upcoming Diwali feast, Mody is hoping for the right mix of education and celebration through a considered feast: “In the most obvious way, in a way that feels true to all cultures and communities, food is central to how we come together.”\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"In the Bay Area, members of a South Asian diaspora are exploring Diwali’s complicated history and forging new traditions.","status":"publish","parent":0,"modified":1572297277,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":983},"headData":{"title":"How the Bay Area’s South Asian Diaspora Explores Diwali’s Multiplicity | KQED","description":"In the Bay Area, members of a South Asian diaspora are exploring Diwali’s complicated history and forging new traditions.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135190 https://ww2.kqed.org/bayareabites/?p=135190","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/10/27/how-the-bay-areas-south-asian-diaspora-explores-diwalis-multiplicity/","disqusTitle":"How the Bay Area’s South Asian Diaspora Explores Diwali’s Multiplicity","path":"/bayareabites/135190/how-the-bay-areas-south-asian-diaspora-explores-diwalis-multiplicity","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">This week marks the five day festival of Diwali with Sunday, the third day, being the most brightly celebrated of them all. Diwali, often described as the festival of lights, holds an array of origin stories and customs amongst the different religions and regions that observe it across India, Nepal, Sri Lanka and beyond. \u003c/span>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"perspectives_201311200735,news_10765751","label":"More on Diwali "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">“In India, it’s much more diverse regionally. It is a festival that Hindus, Sikhs, Jains celebrate but differently,” explained Barnali Ghosh, a landscape architect by trade and activist who co-leads \u003c/span>\u003ca href=\"http://www.berkeleysouthasian.org/\">\u003cspan style=\"font-weight: 400\">South Asian Radical History Walking Tour\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Berkeley. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ghosh, who is originally from West Bengal, grew up in a Hindu household in the south Indian cosmopolitan Bangalore, or Bengaluru. “[One] of the beautiful things about the apartment building we lived in, which was like a hundred apartments, was for every festival people would send their regional specialties to the other person's house,” she remembers fondly. “You're always waiting like ‘What are we going to get for Diwali?’ Because Diwali, as a Bengali family, was not the most important festival for us.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Reetu Mody, a lawyer and community organizer who grew up in Concord, Diwali was one of a series of autumnal fêtes kicked off by Navratri, another festival celebrated in a multitude of ways. “I think because of the loss of translation and [because] my mom is Jain and my dad is Hindu, I just knew it more as a celebration around joy, and lights and happiness,” she shares with me. “Only as an adult have I gotten to know the Hindu story around Diwali and that actually led me to critique it a lot more.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mody’s critique is taking shape as a \u003c/span>\u003ca href=\"https://www.eventbrite.com/e/east-bay-poc-diwali-celebration-tickets-74325937881\">\u003cspan style=\"font-weight: 400\">Diwali event\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> she’s organizing along with Sonya Mehta, a fellow community organizer and Parivar, a trans and gender-non-conforming centered South Asian social collective. On November 2nd in Oakland, the group will throw a feast that includes food, dancing and learning to elaborate on and examine the festival’s complicated history. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Diwali in some ways can be very contentious because it has a strong history in caste suppression in Hinduism and also in very patriarchal oppression,” Mody explains. “We wanted to throw a party that captured people's sense of celebration during this time period but that wasn't unthoughtful or uncritical of those traditions that Diwali comes from and how we might want to create new ones.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Diwali, its contentious history and its bountiful diversity, play out prominently in food so Mody and the rest of the planning team are carefully considering what their feast might signal to those interested in attending. “Not having meat is something that can be linked with caste oppression so we're having a discussion around it,” Mody tells me. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The topic of vegetarian versus non-vegetarian food around Diwali and other similar holidays that cross regional and religious lines in India is a debate beyond what’s on the plate. “That’s become very political in India right now,” Ghosh tells me. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the last four years, under Prime Minister Narendra Modi, Human Rights Watch estimates that at least \u003c/span>\u003ca href=\"https://www.nytimes.com/2019/10/24/world/asia/india-modi-hindu-violence.html\">\u003cspan style=\"font-weight: 400\">44 people have been killed\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in India by cow protection groups who are often associated with Hindu fundamentalist views. The victims, many of whom were Muslim, were accused of storing or selling cattle for consumption. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Not all Hindus are vegetarian,” Ghosh explains, “But it’s become this really twisted thing where regional differences are getting sort of wiped out because of the dominance of Hindu fundamentalists, [or] Hindutva culture, which wants to project only one version of Hinduism.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135195\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/IMG_3286-e1572021861660.jpg\" alt=\"Kali Puja dinner table decor features California fall colors and local flowers including sorrel.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">Kali Puja dinner table decor features California fall colors and local flowers including sorrel. \u003ccite>(Barnali Ghosh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Like other Bengalis, Ghosh grew up celebrating Kali Puja, a festival which falls on the same day as Diwali. “It feels even more important to preserve the Bengali identity, which is that we eat meat during this festival. It is part of our culture,” she tells me. “It wouldn’t be Kali Puja without goat meat.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As for Mody, she describes the food her family cooked at home as “Gujrati food done Rajisthani style”. It’s a description that renders “Indian food” ineffective in its lack of specificity. For Diwali specifically, Mody remembers eating foods that were considered to bring good fortune. “We had mung beans and they're considered very lucky. You put dried ones in your suitcase. You eat them during celebrations.” she reminisces. “We would have things like puris, small fried flatbreads and we'd have that with mango rus which is this, like, mango milk you eat as a dessert.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sugar might in fact be the unifier across Diwali celebrations. “Celebrating with dessert is probably a thread that ties everything together,” Ghosh says, “If your neighbor was sending you something, it’d be something savory and fried, and sweets.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the diaspora, the tensions borne in homelands can be dulled and imbued with the influence of the politics of their new environments. As Diwali gains popularity as a holiday outside of India, Ghosh and Mody are invested in both examining the holiday’s complexities and keeping the abounding traditions that can get flattened through its mainstreaming.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For her upcoming Diwali feast, Mody is hoping for the right mix of education and celebration through a considered feast: “In the most obvious way, in a way that feels true to all cultures and communities, food is central to how we come together.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135190/how-the-bay-areas-south-asian-diaspora-explores-diwalis-multiplicity","authors":["11625"],"categories":["bayareabites_2998","bayareabites_11028","bayareabites_10028","bayareabites_1763","bayareabites_2035"],"tags":["bayareabites_16484","bayareabites_9710","bayareabites_14775","bayareabites_2243"],"featImg":"bayareabites_135193","label":"bayareabites"},"bayareabites_134832":{"type":"posts","id":"bayareabites_134832","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134832","score":null,"sort":[1569863996000]},"guestAuthors":[],"slug":"andrew-zimmern-tanya-holland-and-more-gather-to-discuss-change-in-the-culinary-industry","title":"Andrew Zimmern, Tanya Holland and More Gather to Discuss Change in the Culinary Industry","publishDate":1569863996,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_132814,bayareabites_125020' target=_blank label='More on Brown Sugar Kitchen']\u003c/p>\n\u003cp>“Food is power.” \u003c/p>\n\u003cp>This was how Maryam Ahmed, the Culinary Institute of America’s Director of Public Programs, opened “\u003ca href=\"https://www.ciaatcopia.com/conversations-at-copia/\">Conversations at Copia\u003c/a>,” the live talk series hosted by James Beard Award winner \u003ca href=\"https://andrewzimmern.com/\">Andrew Zimmern\u003c/a>. \u003c/p>\n\u003cp>Held at downtown Napa’s Culinary Institute of America (CIA) at Copia, September 7th’s discussion entitled “Culture & Cuisine” included panelists Rick Bayless of \u003ca href=\"https://www.rickbayless.com/restaurants/frontera-grill/\">Frontera Grill\u003c/a>, \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a>’s Tayna Holland, \u003ca href=\"https://lacocinasf.org/\">La Cocina\u003c/a>'s program manager Emiliana Puyana, and “The Cooking Gene” author \u003ca href=\"https://afroculinaria.com/\">Michael Twitty\u003c/a>. Over roughly 90 minutes, each esteemed food expert attempted to answer the question “What does it mean to be authentic and who gets to cook what?” \u003c/p>\n\u003cp>About halfway through, Zimmern repeated those opening words. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Food is power. And history tells us that those who have that power want to keep it.” \u003c/p>\n\u003cfigure id=\"attachment_134842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston.jpg\" alt='\"Conversations at Copia\" panelists (left to right) Tanya Holland, Rick Bayless, Michael Twitty, and Emiliana Puyana with host Andrew Zimmern (center).' width=\"1920\" height=\"1280\" class=\"size-full wp-image-134842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Conversations at Copia\" panelists (left to right) Tanya Holland, Rick Bayless, Michael Twitty, and Emiliana Puyana with host Andrew Zimmern (center). \u003ccite>(Emily Johnston)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>White males, no surprise there, have predominantly held that power—specifically the white males cooking French and Italian cuisine. The cuisine that’s the most revered, the “most respected, elevated of cuisines,” as Holland put it. “You’re thought of as an expert if you can cook those cuisines.” \u003c/p>\n\u003cp>But it doesn’t take much to look back at America’s culinary history and see that people of color were predominantly the ones in the kitchen. If one looked even a bit further, those people were revered for their unique cooking styles just as much as the white men cooking French and Italian are today.\u003cbr>\n[pullquote size='medium' align='left' citation='Andrew Zimmern']'Food is power. And history tells us that those who have that power want to keep it.'[/pullquote]\u003cbr>\n“People, going back hundreds of years, have always created a mythology around who is cooking our food,” said Zimmern. “But for the vast majority of restaurants in this nation, the food we consume is done by people of color. A lot of that is based on maintaining the current power structure.” \u003c/p>\n\u003cp>The chefs on CIA’s stage built their culinary careers by cooking a cuisine that doesn’t tell the same story as everyone else. Their journey hasn’t been pretty; there’s been no “baton being passed,” as Holland put it, to lead them to culinary glory. \u003c/p>\n\u003cfigure id=\"attachment_134845\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/conversations-at-copia-panel.jpg\" alt='Andrew Zimmern moderated the first live talk series \"Conversations at Copia\" on September 7, 2019.' width=\"1920\" height=\"1280\" class=\"size-full wp-image-134845\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Andrew Zimmern moderated the first live talk series \"Conversations at Copia\" on September 7, 2019. \u003ccite>(Emily Johnston)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I had not seen a lot of people who looked like me cook the food I wanted, where the food, room, and service was elevated,” said Holland.\u003cbr>\n[aside postID='bayareabites_120369,bayareabites_94637' target=_blank label='More from Michael Twitty']\u003cbr>\nHolland has elevated the cuisine she knows and loves—specifically modern soul—but it hasn’t been easy. She made a home for her restaurant, Brown Sugar Kitchen, in Oakland in part because it was the only neighborhood where landlords would rent to her. \u003c/p>\n\u003cp>It didn’t matter that she had 20 years of experience, she explained to the packed crowd; it only seemed to matter that she didn’t have restaurant experience—or that’s what she was told. Today, Holland still isn’t where she wants to be but she strives to get there so that the next generation can look to her for guidance. \u003c/p>\n\u003cp>Like Holland, Twitty has an uphill battle ahead to reach, what he says, his goal to become the “first black colonial antebellum masterchef since slavery.” Why? A black child born in America won’t have “the same resources passed down to [them as white people]. And even if you do come from money, your dollar is not worth that of a white man.”\u003c/p>\n\u003cp>In “\u003ca href=\"https://www.eater.com/young-guns-rising-stars/2019/7/11/20688135/american-culinary-schools-problem-french-curriculum\">The (Mis)education of America’s culinary schools\u003c/a>,” writer Korsha Wilson asks why culinary schools like the CIA aren’t spending more time diving into regional cuisines like they do the traditional ones. “If you think about what it takes to make a mole sauce, or what it takes to make gumbo, it’s still the same level of time commitment and technique and expertise [as French and Italian cuisine], so why isn’t it valued in the same way?” asked Holland.\u003cbr>\n[aside tag='la-cocina' label='More About La Cocina' num='2' target=_blank align='left']\u003cbr>\nOutside of the kitchen, equilibrium in the food world can only happen when our society stops assigning a certain price tag or level of service with only one type of cuisine but not another. \u003c/p>\n\u003cp>“Food is unfairly priced in America,” adds Zimmern. “and it’s designed to maintain an underclass.” \u003c/p>\n\u003cp>Elevated cuisine can’t just have a decorated or celebrated chef cooking it; the diner also needs to accept the lengthy food journey attached with each pretty plate. “For a strawberry to end up on your plate, it’s passed through many hands,” Puyana reminded everyone. “We need to accept the fact that food needs to cost more. And when we’re paying more for a pretty plate, we aren’t just paying for the design but paying for the labor that brought it to you.” \u003c/p>\n\u003cfigure id=\"attachment_134844\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless.jpg\" alt=\"Andrew Zimmern listens on as Rick Bayless answers a question from the crowd.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134844\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Andrew Zimmern listens on as Rick Bayless answers a question from the crowd. \u003ccite>(Emily Johnston)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food is powerful, yes. But it’s only as powerful as the diners, cooking community, food media, and chefs deems worthy. Part of this series isn’t just about spotlighting the work needed to find harmony within the kitchen, but also educating guests about the inequality in today’s food history. \u003c/p>\n\u003cp>Once diners accept that all cuisine is worthy of elevating, food equilibrium will come. \u003c/p>\n\u003cp>--- \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The next “\u003ca href=\"https://www.ciaatcopia.com/conversations-at-copia/\">Conversations at Copia\u003c/a>” will be held on October 26 featuring Daniel Giusti of Brigaid, Matt Jozwiak from Rethink Food NYC, and Michel Nischan from Wholesome Wave. The final event in the series will be on December 7 around the topic “Setting the Equity Table.” \u003c/p>\n\n","blocks":[],"excerpt":"At the inaugural “Conversations at Copia,” Andrew Zimmern, Tanya Holland, Rick Bayless, Michael Twitty and Emiliana Puyana discussed food equity in and out of the kitchen.","status":"publish","parent":0,"modified":1569863996,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1061},"headData":{"title":"Andrew Zimmern, Tanya Holland and More Gather to Discuss Change in the Culinary Industry | KQED","description":"At the inaugural “Conversations at Copia,” Andrew Zimmern, Tanya Holland, Rick Bayless, Michael Twitty and Emiliana Puyana discussed food equity in and out of the kitchen.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134832 https://ww2.kqed.org/bayareabites/?p=134832","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/09/30/andrew-zimmern-tanya-holland-and-more-gather-to-discuss-change-in-the-culinary-industry/","disqusTitle":"Andrew Zimmern, Tanya Holland and More Gather to Discuss Change in the Culinary Industry","path":"/bayareabites/134832/andrew-zimmern-tanya-holland-and-more-gather-to-discuss-change-in-the-culinary-industry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_132814,bayareabites_125020","target":"_blank","label":"More on Brown Sugar Kitchen "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Food is power.” \u003c/p>\n\u003cp>This was how Maryam Ahmed, the Culinary Institute of America’s Director of Public Programs, opened “\u003ca href=\"https://www.ciaatcopia.com/conversations-at-copia/\">Conversations at Copia\u003c/a>,” the live talk series hosted by James Beard Award winner \u003ca href=\"https://andrewzimmern.com/\">Andrew Zimmern\u003c/a>. \u003c/p>\n\u003cp>Held at downtown Napa’s Culinary Institute of America (CIA) at Copia, September 7th’s discussion entitled “Culture & Cuisine” included panelists Rick Bayless of \u003ca href=\"https://www.rickbayless.com/restaurants/frontera-grill/\">Frontera Grill\u003c/a>, \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a>’s Tayna Holland, \u003ca href=\"https://lacocinasf.org/\">La Cocina\u003c/a>'s program manager Emiliana Puyana, and “The Cooking Gene” author \u003ca href=\"https://afroculinaria.com/\">Michael Twitty\u003c/a>. Over roughly 90 minutes, each esteemed food expert attempted to answer the question “What does it mean to be authentic and who gets to cook what?” \u003c/p>\n\u003cp>About halfway through, Zimmern repeated those opening words. \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>“Food is power. And history tells us that those who have that power want to keep it.” \u003c/p>\n\u003cfigure id=\"attachment_134842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston.jpg\" alt='\"Conversations at Copia\" panelists (left to right) Tanya Holland, Rick Bayless, Michael Twitty, and Emiliana Puyana with host Andrew Zimmern (center).' width=\"1920\" height=\"1280\" class=\"size-full wp-image-134842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Conversations at Copia\" panelists (left to right) Tanya Holland, Rick Bayless, Michael Twitty, and Emiliana Puyana with host Andrew Zimmern (center). \u003ccite>(Emily Johnston)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>White males, no surprise there, have predominantly held that power—specifically the white males cooking French and Italian cuisine. The cuisine that’s the most revered, the “most respected, elevated of cuisines,” as Holland put it. “You’re thought of as an expert if you can cook those cuisines.” \u003c/p>\n\u003cp>But it doesn’t take much to look back at America’s culinary history and see that people of color were predominantly the ones in the kitchen. If one looked even a bit further, those people were revered for their unique cooking styles just as much as the white men cooking French and Italian are today.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"'Food is power. And history tells us that those who have that power want to keep it.'","name":"pullquote","attributes":{"named":{"size":"medium","align":"left","citation":"Andrew Zimmern","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n“People, going back hundreds of years, have always created a mythology around who is cooking our food,” said Zimmern. “But for the vast majority of restaurants in this nation, the food we consume is done by people of color. A lot of that is based on maintaining the current power structure.” \u003c/p>\n\u003cp>The chefs on CIA’s stage built their culinary careers by cooking a cuisine that doesn’t tell the same story as everyone else. Their journey hasn’t been pretty; there’s been no “baton being passed,” as Holland put it, to lead them to culinary glory. \u003c/p>\n\u003cfigure id=\"attachment_134845\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/conversations-at-copia-panel.jpg\" alt='Andrew Zimmern moderated the first live talk series \"Conversations at Copia\" on September 7, 2019.' width=\"1920\" height=\"1280\" class=\"size-full wp-image-134845\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Andrew Zimmern moderated the first live talk series \"Conversations at Copia\" on September 7, 2019. \u003ccite>(Emily Johnston)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I had not seen a lot of people who looked like me cook the food I wanted, where the food, room, and service was elevated,” said Holland.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_120369,bayareabites_94637","target":"_blank","label":"More from Michael Twitty "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nHolland has elevated the cuisine she knows and loves—specifically modern soul—but it hasn’t been easy. She made a home for her restaurant, Brown Sugar Kitchen, in Oakland in part because it was the only neighborhood where landlords would rent to her. \u003c/p>\n\u003cp>It didn’t matter that she had 20 years of experience, she explained to the packed crowd; it only seemed to matter that she didn’t have restaurant experience—or that’s what she was told. Today, Holland still isn’t where she wants to be but she strives to get there so that the next generation can look to her for guidance. \u003c/p>\n\u003cp>Like Holland, Twitty has an uphill battle ahead to reach, what he says, his goal to become the “first black colonial antebellum masterchef since slavery.” Why? A black child born in America won’t have “the same resources passed down to [them as white people]. And even if you do come from money, your dollar is not worth that of a white man.”\u003c/p>\n\u003cp>In “\u003ca href=\"https://www.eater.com/young-guns-rising-stars/2019/7/11/20688135/american-culinary-schools-problem-french-curriculum\">The (Mis)education of America’s culinary schools\u003c/a>,” writer Korsha Wilson asks why culinary schools like the CIA aren’t spending more time diving into regional cuisines like they do the traditional ones. “If you think about what it takes to make a mole sauce, or what it takes to make gumbo, it’s still the same level of time commitment and technique and expertise [as French and Italian cuisine], so why isn’t it valued in the same way?” asked Holland.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"la-cocina","label":"More About La Cocina ","num":"2","target":"_blank","align":"left"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nOutside of the kitchen, equilibrium in the food world can only happen when our society stops assigning a certain price tag or level of service with only one type of cuisine but not another. \u003c/p>\n\u003cp>“Food is unfairly priced in America,” adds Zimmern. “and it’s designed to maintain an underclass.” \u003c/p>\n\u003cp>Elevated cuisine can’t just have a decorated or celebrated chef cooking it; the diner also needs to accept the lengthy food journey attached with each pretty plate. “For a strawberry to end up on your plate, it’s passed through many hands,” Puyana reminded everyone. “We need to accept the fact that food needs to cost more. And when we’re paying more for a pretty plate, we aren’t just paying for the design but paying for the labor that brought it to you.” \u003c/p>\n\u003cfigure id=\"attachment_134844\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless.jpg\" alt=\"Andrew Zimmern listens on as Rick Bayless answers a question from the crowd.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134844\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Andrew Zimmern listens on as Rick Bayless answers a question from the crowd. \u003ccite>(Emily Johnston)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food is powerful, yes. But it’s only as powerful as the diners, cooking community, food media, and chefs deems worthy. Part of this series isn’t just about spotlighting the work needed to find harmony within the kitchen, but also educating guests about the inequality in today’s food history. \u003c/p>\n\u003cp>Once diners accept that all cuisine is worthy of elevating, food equilibrium will come. \u003c/p>\n\u003cp>--- \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The next “\u003ca href=\"https://www.ciaatcopia.com/conversations-at-copia/\">Conversations at Copia\u003c/a>” will be held on October 26 featuring Daniel Giusti of Brigaid, Matt Jozwiak from Rethink Food NYC, and Michel Nischan from Wholesome Wave. The final event in the series will be on December 7 around the topic “Setting the Equity Table.” \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134832/andrew-zimmern-tanya-holland-and-more-gather-to-discuss-change-in-the-culinary-industry","authors":["11554"],"categories":["bayareabites_63","bayareabites_1962","bayareabites_11028","bayareabites_2090","bayareabites_10028","bayareabites_2035"],"tags":["bayareabites_4287","bayareabites_16472","bayareabites_9710","bayareabites_15821","bayareabites_2243","bayareabites_4079","bayareabites_8925"],"featImg":"bayareabites_134843","label":"bayareabites"},"bayareabites_134319":{"type":"posts","id":"bayareabites_134319","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134319","score":null,"sort":[1564699992000]},"guestAuthors":[],"slug":"dine-and-donate-how-eating-out-can-be-activism-in-the-bay-area","title":"Dine and Donate: How Eating Out Can Be Activism in the Bay Area","publishDate":1564699992,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='checkplease_20185,forum_2010101869557' label='More Restaurants to Try']\u003c/p>\n\u003cp>Earlier this year, multiple states passed laws that create strict restrictions on abortions; just this past month, Planned Parenthood and the ACLU \u003ca href=\"https://krcgtv.com/news/local/planned-parenthood-and-aclu-suing-over-missouri-abortion-law-07-31-2019\">sued Missouri\u003c/a> over the state’s eight-week abortion ban, which would take effect at on Aug. 28. \u003ca href=\"https://www.lamag.com/citythinkblog/alabama-abortion-ban-2019/\">California protects most abortions\u003c/a>, but, like famed filmmaker \u003ca href=\"https://twitter.com/ava/status/1128550307317698560\">Ava Duvernay said\u003c/a>, “It’s Alabama and abortion today. It’s you and your rights tomorrow. Your silence will not save you. So speak up.” group of women in the Bay Area food and beverage industries decided to speak up by asking you to dine out.\u003c/p>\n\u003cp>Christa Chase, Emily Hayward and Zeina Razek formed the \u003ca href=\"http://www.aborttheban.com/\">Bay Area Fight for Abortion Rights\u003c/a> (BAFAR) earlier this year, to “unite in solidarity with communities across the country to protect and fight for abortion rights.”\u003c/p>\n\u003cp>https://www.instagram.com/p/Bz7Y_4Nht4k/\u003c/p>\n\u003cp>The looming laws in Alabama (a near-total abortion ban), Georgia, Ohio, Kentucky, Mississippi and Louisiana initially ignited fear and fury among the three organizers, but the trio wanted to channel their energies into something productive. With BAFAR, “we’re fighting to protect reproductive healthcare and access to safe and legal abortions,” says Hayward. “We have all been personally affected by this issue in one way or another, and we were angry and frustrated by the continued politicization and policing of women’s bodies.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chase is the executive chef at San Francisco’s Tartine Manufactory, where Razek was once a sous chef, and Hayward is the Assistant General Manager at Rivoli & Corso Restaurants in Berkeley. As restaurant industry veterans, the three have also experienced a culture of misogyny firsthand. The Bay Area would turn up once a call went out, they believed; they went all in on BAFAR confident their community and the people they’ve served over the years would prove them right.\u003c/p>\n\u003cp>On Aug. 1, diners are invited to join BAFAR to #AbortTheBan by dining at partner restaurants—a percentage of each venue’s proceeds will go directly to Planned Parenthood.\u003c/p>\n\u003cp>https://www.instagram.com/p/B0lnnzEhx_P/\u003c/p>\n\u003cp>BAFAR’s original goal was to enlist 80 restaurants and bars, and, at the time of this post, they had \u003ca href=\"http://www.aborttheban.com/restaurants\">70 on board\u003c/a>. From San Francisco to San Ramon, there are some big names on the list, such as AL’s Place, Nyum Bai, The Slanted Door and Che Fico. Some restaurants like Kantine and Tartine Manufactory are offering a special tasting menu, and others have drink specials or exclusive dishes to raise money.\u003c/p>\n\u003cp>https://www.instagram.com/p/B0oUqsPB7F8/\u003c/p>\n\u003cp>During outreach, a number of local purveyors also jumped on board to offer up goods and services. Those donations will be raffled off at the afterparty at \u003ca href=\"http://www.rosestaproom.com/\">Roses’ Taproom\u003c/a>, starting at 4pm. Show up with a receipt from a partnering restaurant and gets you five free raffle tickets.\u003c/p>\n\u003cp>Merchandise created by Canary Marketing and graphic designer Carol Kammer will be available for purchase until Aug. 15, and donations are being accepted through the project’s \u003ca href=\"https://www.crowdrise.com/o/en/campaign/bay-area-fight-for-abortion-rights\">Crowdrise campaign\u003c/a>.\u003c/p>\n\u003cp>https://www.instagram.com/p/B0TrSrjBg1R/\u003c/p>\n\u003cp>Their goal is $40,000, but the organizers say pulling everything together over the past two months has been rewarding in itself.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We’re feeling really excited, feeling pretty emotional,” says Hayward. “It’s a culmination of a lot of work, a lot of hours, and a lot of energy. And the outpouring of support has been truly humbling and really exciting.”\u003c/p>\n\n","blocks":[],"excerpt":"On Aug. 1, this group is asking the Bay Area to dine out for a good cause: #AbortTheBan.","status":"publish","parent":0,"modified":1564699992,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":598},"headData":{"title":"Dine and Donate: How Eating Out Can Be Activism in the Bay Area | KQED","description":"On Aug. 1, this group is asking the Bay Area to dine out for a good cause: #AbortTheBan.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134319 https://ww2.kqed.org/bayareabites/?p=134319","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/01/dine-and-donate-how-eating-out-can-be-activism-in-the-bay-area/","disqusTitle":"Dine and Donate: How Eating Out Can Be Activism in the Bay Area","path":"/bayareabites/134319/dine-and-donate-how-eating-out-can-be-activism-in-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"checkplease_20185,forum_2010101869557","label":"More Restaurants to Try "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Earlier this year, multiple states passed laws that create strict restrictions on abortions; just this past month, Planned Parenthood and the ACLU \u003ca href=\"https://krcgtv.com/news/local/planned-parenthood-and-aclu-suing-over-missouri-abortion-law-07-31-2019\">sued Missouri\u003c/a> over the state’s eight-week abortion ban, which would take effect at on Aug. 28. \u003ca href=\"https://www.lamag.com/citythinkblog/alabama-abortion-ban-2019/\">California protects most abortions\u003c/a>, but, like famed filmmaker \u003ca href=\"https://twitter.com/ava/status/1128550307317698560\">Ava Duvernay said\u003c/a>, “It’s Alabama and abortion today. It’s you and your rights tomorrow. Your silence will not save you. So speak up.” group of women in the Bay Area food and beverage industries decided to speak up by asking you to dine out.\u003c/p>\n\u003cp>Christa Chase, Emily Hayward and Zeina Razek formed the \u003ca href=\"http://www.aborttheban.com/\">Bay Area Fight for Abortion Rights\u003c/a> (BAFAR) earlier this year, to “unite in solidarity with communities across the country to protect and fight for abortion rights.”\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"Bz7Y_4Nht4k"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The looming laws in Alabama (a near-total abortion ban), Georgia, Ohio, Kentucky, Mississippi and Louisiana initially ignited fear and fury among the three organizers, but the trio wanted to channel their energies into something productive. With BAFAR, “we’re fighting to protect reproductive healthcare and access to safe and legal abortions,” says Hayward. “We have all been personally affected by this issue in one way or another, and we were angry and frustrated by the continued politicization and policing of women’s bodies.”\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>Chase is the executive chef at San Francisco’s Tartine Manufactory, where Razek was once a sous chef, and Hayward is the Assistant General Manager at Rivoli & Corso Restaurants in Berkeley. As restaurant industry veterans, the three have also experienced a culture of misogyny firsthand. The Bay Area would turn up once a call went out, they believed; they went all in on BAFAR confident their community and the people they’ve served over the years would prove them right.\u003c/p>\n\u003cp>On Aug. 1, diners are invited to join BAFAR to #AbortTheBan by dining at partner restaurants—a percentage of each venue’s proceeds will go directly to Planned Parenthood.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B0lnnzEhx_P"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>BAFAR’s original goal was to enlist 80 restaurants and bars, and, at the time of this post, they had \u003ca href=\"http://www.aborttheban.com/restaurants\">70 on board\u003c/a>. From San Francisco to San Ramon, there are some big names on the list, such as AL’s Place, Nyum Bai, The Slanted Door and Che Fico. Some restaurants like Kantine and Tartine Manufactory are offering a special tasting menu, and others have drink specials or exclusive dishes to raise money.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B0oUqsPB7F8"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>During outreach, a number of local purveyors also jumped on board to offer up goods and services. Those donations will be raffled off at the afterparty at \u003ca href=\"http://www.rosestaproom.com/\">Roses’ Taproom\u003c/a>, starting at 4pm. Show up with a receipt from a partnering restaurant and gets you five free raffle tickets.\u003c/p>\n\u003cp>Merchandise created by Canary Marketing and graphic designer Carol Kammer will be available for purchase until Aug. 15, and donations are being accepted through the project’s \u003ca href=\"https://www.crowdrise.com/o/en/campaign/bay-area-fight-for-abortion-rights\">Crowdrise campaign\u003c/a>.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B0TrSrjBg1R"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Their goal is $40,000, but the organizers say pulling everything together over the past two months has been rewarding in itself.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We’re feeling really excited, feeling pretty emotional,” says Hayward. “It’s a culmination of a lot of work, a lot of hours, and a lot of energy. And the outpouring of support has been truly humbling and really exciting.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134319/dine-and-donate-how-eating-out-can-be-activism-in-the-bay-area","authors":["11404"],"categories":["bayareabites_109","bayareabites_63","bayareabites_50","bayareabites_11028","bayareabites_10028","bayareabites_2035","bayareabites_1807"],"tags":["bayareabites_16447","bayareabites_9710","bayareabites_14775","bayareabites_16448","bayareabites_2243"],"featImg":"bayareabites_134323","label":"bayareabites"},"bayareabites_132076":{"type":"posts","id":"bayareabites_132076","meta":{"index":"posts_1591205157","site":"bayareabites","id":"132076","score":null,"sort":[1547235355000]},"guestAuthors":[],"slug":"new-bottled-brews-delayed-by-government-shutdown","title":"New Bottled Brews Delayed By Government Shutdown","publishDate":1547235355,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Craft beer drinkers in the U.S. may see fewer new bottled beers coming out in the next few months.\u003c/p>\n\u003cp>[contextly_sidebar id=\"XWEIWxKvt2OUb7Vs3kuX1suhnwEo8Fn4\"]\u003c/p>\n\u003cp>That's because the federal agency that approves brewery labels is closed, a result of the government shutdown.\u003c/p>\n\u003cp>The Alcohol and Tobacco Tax and Trade Bureau is part of the U.S. Department of the Treasury. One of the TTB's jobs is to review beverage alcohol labels for things like alcohol content or fluid ounces in a bottle.\u003c/p>\n\u003cp>As of Dec. 21, the TTB had received 192,279 label applications since the start of 2018. That breaks down to over 3,000 applications coming in every week.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But since the government shut down, labels aren't getting approved right now. That's a problem for beermakers like Joe Katchever, owner and brewmaster of Pearl Street Brewery in La Crosse, Wis.\u003c/p>\n\u003cp>Pearl Street is celebrating its 20th anniversary in February, and Katchever's team brewed something special for the big anniversary party. Called Deux Decadence (a nod to two decades), the stout has been aging in bourbon barrels from Kentucky for a year.\u003c/p>\n\u003cfigure id=\"attachment_132078\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132078\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/img-4047-e235c3c28be3d7e5179bc43dccdd3677fac22045-e1547235170573.jpg\" alt=\"Pearl Street Brewery in La Crosse, Wis., is celebrating its 20th anniversary in February, and brewmaster Joe Katchever's team brewed up a new beer called Deux Decadence. The stout has been aging in bourbon barrels from Kentucky for a year but may not be released in bottles because of the government shutdown.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Pearl Street Brewery in La Crosse, Wis., is celebrating its 20th anniversary in February, and brewmaster Joe Katchever's team brewed up a new beer called Deux Decadence. The stout has been aging in bourbon barrels from Kentucky for a year but may not be released in bottles because of the government shutdown. \u003ccite>(Hope Kirwan/Wisconsin Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But Katchever can't bottle the more than 500 cases of beer until his label gets approved by the bureau.\u003c/p>\n\u003cp>\"We can still roll out the beer in draft form,\" Katchever said. \"We're all hoping they figure out what they need to figure out and open the government back up.\"\u003c/p>\n\u003cp>Paul Gatza, director of the Brewers Association, estimates half of the craft breweries in the U.S. are in a similar position. \"Any products that need those government approvals are just kind of frozen on hold,\" Gatza said. \"I think about all the spring releases that are going to be coming out soon. Well, a lot of them won't be coming out.\"\u003c/p>\n\u003cp>Gatza said the TTB can generally approve a beer label within five to seven days. But after nearly three weeks of being shut down, the bureau is likely to have a huge backlog of applications waiting when the government reopens.\u003c/p>\n\u003cp>\"Brewers know that they're going to start at the beginning of the stack and get through them,\" Gatza said. \"So for beers that brewers want to release in February or March, a lot of them are trying to rush their paperwork in now, just so they don't get stuck having to wait months.\"\u003c/p>\n\u003cp>Industry leaders say this backlog of applications is also a concern for large beermakers in the U.S.\u003c/p>\n\u003cp>Craig Purser, president of the National Beer Wholesalers Association, said large alcohol companies and their distributors rely on the same services from TTB that craft producers use. \"[It] doesn't matter what the size of the company is; when nobody's answering the phone, the work stops and it really puts the beer industry at a disadvantage,\" Purser said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Purser said breweries big and small worry that disadvantage could start to affect their bottom line if the government shutdown continues to keep them from bottling and selling their beers.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 Wisconsin Public Radio. To see more, visit \u003ca href=\"https://www.wpr.org\">Wisconsin Public Radio\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=New+Bottled+Brews+Delayed+By+Government+Shutdown&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"Brewmasters at craft breweries across the nation are bemoaning the government shutdown — the federal agency that has to approve new labels for new brews is closed, delaying all new releases.","status":"publish","parent":0,"modified":1547235355,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":574},"headData":{"title":"New Bottled Brews Delayed By Government Shutdown | KQED","description":"Brewmasters at craft breweries across the nation are bemoaning the government shutdown — the federal agency that has to approve new labels for new brews is closed, delaying all new releases.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"132076 https://ww2.kqed.org/bayareabites/?p=132076","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/01/11/new-bottled-brews-delayed-by-government-shutdown/","disqusTitle":"New Bottled Brews Delayed By Government Shutdown","nprImageCredit":"Dave Martin","nprByline":"Hope Kirwan, Wisconsin Public Radio","nprImageAgency":"AP","nprStoryId":"684213385","nprApiLink":"http://api.npr.org/query?id=684213385&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2019/01/10/684213385/new-bottled-brews-delayed-by-government-shutdown?ft=nprml&f=684213385","nprRetrievedStory":"1","nprPubDate":"Fri, 11 Jan 2019 09:13:00 -0500","nprStoryDate":"Thu, 10 Jan 2019 19:56:31 -0500","nprLastModifiedDate":"Fri, 11 Jan 2019 09:13:20 -0500","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2019/01/20190110_atc_shutdown_affects_breweries.mp3?orgId=365&topicId=1003&d=169&story=684213385&ft=nprml&f=684213385","nprAudioM3u":"http://api.npr.org/m3u/1684229773-b219fb.m3u?orgId=365&topicId=1003&d=169&story=684213385&ft=nprml&f=684213385","audioTrackLength":169,"path":"/bayareabites/132076/new-bottled-brews-delayed-by-government-shutdown","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2019/01/20190110_atc_shutdown_affects_breweries.mp3?orgId=365&topicId=1003&d=169&story=684213385&ft=nprml&f=684213385","parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Craft beer drinkers in the U.S. may see fewer new bottled beers coming out in the next few months.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>That's because the federal agency that approves brewery labels is closed, a result of the government shutdown.\u003c/p>\n\u003cp>The Alcohol and Tobacco Tax and Trade Bureau is part of the U.S. Department of the Treasury. One of the TTB's jobs is to review beverage alcohol labels for things like alcohol content or fluid ounces in a bottle.\u003c/p>\n\u003cp>As of Dec. 21, the TTB had received 192,279 label applications since the start of 2018. That breaks down to over 3,000 applications coming in every week.\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>But since the government shut down, labels aren't getting approved right now. That's a problem for beermakers like Joe Katchever, owner and brewmaster of Pearl Street Brewery in La Crosse, Wis.\u003c/p>\n\u003cp>Pearl Street is celebrating its 20th anniversary in February, and Katchever's team brewed something special for the big anniversary party. Called Deux Decadence (a nod to two decades), the stout has been aging in bourbon barrels from Kentucky for a year.\u003c/p>\n\u003cfigure id=\"attachment_132078\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132078\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/img-4047-e235c3c28be3d7e5179bc43dccdd3677fac22045-e1547235170573.jpg\" alt=\"Pearl Street Brewery in La Crosse, Wis., is celebrating its 20th anniversary in February, and brewmaster Joe Katchever's team brewed up a new beer called Deux Decadence. The stout has been aging in bourbon barrels from Kentucky for a year but may not be released in bottles because of the government shutdown.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Pearl Street Brewery in La Crosse, Wis., is celebrating its 20th anniversary in February, and brewmaster Joe Katchever's team brewed up a new beer called Deux Decadence. The stout has been aging in bourbon barrels from Kentucky for a year but may not be released in bottles because of the government shutdown. \u003ccite>(Hope Kirwan/Wisconsin Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But Katchever can't bottle the more than 500 cases of beer until his label gets approved by the bureau.\u003c/p>\n\u003cp>\"We can still roll out the beer in draft form,\" Katchever said. \"We're all hoping they figure out what they need to figure out and open the government back up.\"\u003c/p>\n\u003cp>Paul Gatza, director of the Brewers Association, estimates half of the craft breweries in the U.S. are in a similar position. \"Any products that need those government approvals are just kind of frozen on hold,\" Gatza said. \"I think about all the spring releases that are going to be coming out soon. Well, a lot of them won't be coming out.\"\u003c/p>\n\u003cp>Gatza said the TTB can generally approve a beer label within five to seven days. But after nearly three weeks of being shut down, the bureau is likely to have a huge backlog of applications waiting when the government reopens.\u003c/p>\n\u003cp>\"Brewers know that they're going to start at the beginning of the stack and get through them,\" Gatza said. \"So for beers that brewers want to release in February or March, a lot of them are trying to rush their paperwork in now, just so they don't get stuck having to wait months.\"\u003c/p>\n\u003cp>Industry leaders say this backlog of applications is also a concern for large beermakers in the U.S.\u003c/p>\n\u003cp>Craig Purser, president of the National Beer Wholesalers Association, said large alcohol companies and their distributors rely on the same services from TTB that craft producers use. \"[It] doesn't matter what the size of the company is; when nobody's answering the phone, the work stops and it really puts the beer industry at a disadvantage,\" Purser said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Purser said breweries big and small worry that disadvantage could start to affect their bottom line if the government shutdown continues to keep them from bottling and selling their beers.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 Wisconsin Public Radio. To see more, visit \u003ca href=\"https://www.wpr.org\">Wisconsin Public Radio\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=New+Bottled+Brews+Delayed+By+Government+Shutdown&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132076/new-bottled-brews-delayed-by-government-shutdown","authors":["byline_bayareabites_132076"],"categories":["bayareabites_301","bayareabites_11028","bayareabites_10028","bayareabites_10916","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_14753","bayareabites_11160","bayareabites_14775","bayareabites_16272","bayareabites_2243"],"featImg":"bayareabites_132077","label":"bayareabites"},"bayareabites_127161":{"type":"posts","id":"bayareabites_127161","meta":{"index":"posts_1591205157","site":"bayareabites","id":"127161","score":null,"sort":[1524409836000]},"guestAuthors":[],"slug":"can-la-cocinas-food-focused-conference-help-grow-equitable-communities","title":"Can La Cocina's Food-Focused Conference Help Grow Equitable Communities?","publishDate":1524409836,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>How can a food-focused conference help grow more inclusive and equitable communities? That's the question that \u003ca href=\"https://www.lacocinasf.org/\">La Cocina’s\u003c/a> 7\u003csup>th\u003c/sup> annual \u003ca href=\"https://www.lacocinaconference.org/\">conference\u003c/a> (April 16-18) aimed to answer. But while people from around the country gathered for some serious strategizing, there was still space to let off a little steam.\u003c/p>\n\u003cp>In one session, writer Nik Sharma, of \u003ca href=\"http://www.abrowntable.com/\">a brown table\u003c/a>, declared that, instead of employing “the language of amazement,” Instagrammers need to find a different way to frame the foods that are new to them. His examples: “OMG, I AM SO INTO TURMERIC!” or “Have you heard: saffron cures cancer!!!” His advice: “Stop exoticizing cultures, and just calm down.”\u003c/p>\n\u003cp>During three days of activities, food entrepreneurs, academics, writers, activists, and city planners were invited to share ideas and network on creating more equitable economic opportunity for everyone. Tuesday was devoted to lively panel discussions where individuals and members of organizations leveraged their experience to “imagine what cities and communities could look like with more women and people of color leading the way.”\u003c/p>\n\u003cp>Opening speaker, Reem Assil of \u003ca href=\"http://reemscalifornia.com/\">Reem’s\u003c/a>, a Palestinian Bakery in Oakland, asserted that making food is cultural work and challenged attendees to “create a space where marginalized communities can express themselves.”\u003c/p>\n\u003cfigure id=\"attachment_127169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127169\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones.jpg\" alt=\"Shakirah Simley, Tiffany Carter, Shani Jones on panel Black Leaders in Food\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley, Tiffany Carter, Shani Jones on panel Black Leaders in Food \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The panel\u003cstrong> Asserting Power: Black Leaders in Food \u003c/strong>was hosted by Shakirah Simley of \u003ca href=\"https://nourishresist.org/\">Nourish/Resist\u003c/a>. She described food as intersectional since it involves social justice, housing, economics and transportation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Panelists agreed that resilient African American and Caribbean women have been the backbone of the Black family preserving history, seeds, farming techniques and heritage recipes passed down through slavery.\u003c/p>\n\u003cp>Tiffany Carter, who makes Creole Food at \u003ca href=\"https://hoodline.com/2017/05/boug-creole-deli-brings-new-orleans-flavor-to-3rd-street\">Boug Creole Deli in Bayview\u003c/a>, said, “Black women were the original chefs of America. And now they are the fastest growing group of entrepreneurs.” After cooking in her uncle’s church, Carter attended Le Cordon Bleu Culinary School (where she fell in love with French food). Someday she also wants to open a French restaurant, but for now, she says, “I want to represent my ‘hood and they want to eat our food.”\u003c/p>\n\u003cp>Shani Jones’ \u003ca href=\"https://www.sfchronicle.com/restaurants/article/Being-black-in-San-Francisco-means-finding-peace-12281991.php\">Peaches Patties\u003c/a> honors her mother’s Jamaican roots. Since in her experience, most people in the Bay Area are not familiar with Jamaican food, Jones sees this business also as an opportunity to educate. “Racism is in the veins of this country,” she said. “We need to change the laws. A company hires one Black person and boasts that now they are diverse.” Jones countered, “No, you are not!”\u003c/p>\n\u003cp>Writer, Tunde Wey cooks Nigerian food from his homeland. He described a project he did in a New Orleans food hall where he made and served one dish a day for $12, but asked that white customers pay $30, which represents the difference in income between Black and white Americans. He returned the net profit from this project to the Black community.\u003c/p>\n\u003cfigure id=\"attachment_127170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127170\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey.jpg\" alt=\" Shakirah Simley and Tunde Wey\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley and Tunde Wey \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Panelists in almost every session had some strong words regarding their Representation in Food Media\u003c/strong>\u003c/p>\n\u003cp>When asked what bothered them or “burned their eyelids” on sites like Instagram, professional photographer \u003ca href=\"http://www.celestenoche.com/\">Celeste Noche\u003c/a>, called out content that is “specific to the white gaze,” such as a post asking, “Would you eat a cricket? Choose: Hell No! or Hell Yes!” She asked editors to consider, “Whose voice is missing from the table?” If you are going to write about Filipino food, you really need to talk to some Filipinos.” She urged readers, “if you read something you appreciate or agree with, let the writers know you support them and write to their editors too. If you disagree, question their sources.”\u003c/p>\n\u003cp>Soleil Ho, of the \u003ca href=\"http://www.racistsandwich.com/\">podcast Racist Sandwich\u003c/a>, put it plainly: “Food media is targeted to gentrifiers. It’s a form of entertainment, a leisure time pursuit, since most readers don’t actually have to struggle with food insecurity.” She concluded, “We need to bring in new voices and it’s cool to use food to talk about bigger things, like colonialism, imperialism and cultural appropriation.”\u003c/p>\n\u003cfigure id=\"attachment_127166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127166\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich.jpg\" alt=\"Preeti Mistry chats with Zahir Janmohamed of Racist Sandwich podcast\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry chats with Zahir Janmohamed of Racist Sandwich podcast \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Preeti Mistry, author of \u003ca href=\"http://www.juhubeachclub.com/cookbook\">Juhu Beach Club Cookbook\u003c/a>, and co-owner with her wife, Ann Nadeau, of \u003ca href=\"https://www.navikitchen.com/\">Navi Kitchen\u003c/a> expressed her frustration with the media. Mistry’s family is from India, but she grew up in the U.S. “As the youngest of three girls, everyone wants the story to be about how I learned to cook at my mother’s knee,\" she said. \"While in fact, I had zero interest in cooking, saw it as another chore, like cleaning the bathroom.” Mistry is also very upfront that her restaurants are “a wife and wife enterprise.” “While the media seems to love playing up husband and wife teams,” she said, “my wife is usually left totally out of the equation.”\u003c/p>\n\u003cfigure id=\"attachment_127171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127171\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine.jpg\" alt=\"Lunch featured graduates of La Cocina's incubator kitchen project, including Mama Lamees Palestinian cuisine\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch featured graduates of La Cocina's incubator kitchen project, including Mama Lamees Palestinian cuisine \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Attendees from around the country came looking for more than just food for thought. They sought solutions and like-minded souls, networking opportunities and concrete ways to change the system.\u003c/p>\n\u003cfigure id=\"attachment_127172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127172\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai-.jpg\" alt=\"Another La Cocina graduate, Nite Yun, serving Cambodian food, just opened Num Bai Restaurant in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Another La Cocina graduate, Nite Yun, serving Cambodian food, just opened Num Bai Restaurant in Oakland \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stephanie Yee is a recruiter for chefs and managers. She encounters economic issues everyday, particularly in trying to hire people to work in San Francisco when they can't afford to live in the city due to the lack of affordable housing.\u003c/p>\n\u003cp>June Tong is starting a new website called \u003ca href=\"http://www.spillthedish.com/\">Spill the Dish\u003c/a>, where restaurant and hotel workers in lower paid positions can share their stories of the behind the scenes behavior, (like \u003ca href=\"https://www.glassdoor.com/index.htm\">Glass Door\u003c/a> but solely focused on food service jobs).\u003c/p>\n\u003cp>April Word, who cooked at Chez Panisse for five years, now works in high-tech. As Executive Chef at \u003ca href=\"https://www.thumbtack.com/k/private-chefs/near-me/\">Thumbtack\u003c/a>, she oversees daily meals for 300 employees. Besides making environmentally conscious choices, she wants to foster social justice in the kitchen and the community.\u003c/p>\n\u003cp>Dr. Peter Roberts, professor in the business school at Emory University, brought a group of attendees from Atlanta, Georgia. He believes that a university’s business school should not solely focus on teaching its students how to make money, but should be a hub for solving hard problems, such as micro-business acceleration.\u003c/p>\n\u003cfigure id=\"attachment_127173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127173\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/5-Impassioned-discussions-.jpg\" alt=\"Attendees engaged in impassioned discussions throughout the day\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Attendees engaged in impassioned discussions throughout the day \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Other sessions focused directly on economic realities, such as affordable housing, partnerships between developers and food business owners and banks that lend money to immigrant-run food businesses and socially responsible causes.\u003c/p>\n\u003cp>As for conclusions: the panel on food media suggested ways to create a more responsive media: divest, infiltrate and make new. Hire staff writers and editors of color, but don’t just throw them in “the snake pit,” support them. Bring people together, instead of segregating them.\u003c/p>\n\u003cp>At the close of the panel on women, called “The Future is Female and It’s Delicious,” the panel’s consensus: the future doesn’t have to \u003cem>only\u003c/em> be female, but it needs to be inclusive, equitable and diverse.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>At the end of the panel on Black Leaders in Food, Shakirah Simley quoted Shirley Chisholm, the first black woman elected to the U.S. House of Representatives, who said, “If they don’t give you a seat at the table, bring a folding chair.” Simley added, “For Black women, it can’t stop there anymore. Fuck the folding chair! I should be at the head of the table.”\u003c/p>\n\n","blocks":[],"excerpt":"Can food be the key to unlocking more equitable communities? La Cocina's 7th annual conference brought leaders from around the country to strategize.","status":"publish","parent":0,"modified":1546974996,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1330},"headData":{"title":"Can La Cocina's Food-Focused Conference Help Grow Equitable Communities? | KQED","description":"Can food be the key to unlocking more equitable communities? La Cocina's 7th annual conference brought leaders from around the country to strategize.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"127161 https://ww2.kqed.org/bayareabites/?p=127161","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/22/can-la-cocinas-food-focused-conference-help-grow-equitable-communities/","disqusTitle":"Can La Cocina's Food-Focused Conference Help Grow Equitable Communities?","source":"Politics, Activism, Food Safety","sourceUrl":"https://www.kqed.org/bayareabites/category/politics-activism-food-safety","path":"/bayareabites/127161/can-la-cocinas-food-focused-conference-help-grow-equitable-communities","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>How can a food-focused conference help grow more inclusive and equitable communities? That's the question that \u003ca href=\"https://www.lacocinasf.org/\">La Cocina’s\u003c/a> 7\u003csup>th\u003c/sup> annual \u003ca href=\"https://www.lacocinaconference.org/\">conference\u003c/a> (April 16-18) aimed to answer. But while people from around the country gathered for some serious strategizing, there was still space to let off a little steam.\u003c/p>\n\u003cp>In one session, writer Nik Sharma, of \u003ca href=\"http://www.abrowntable.com/\">a brown table\u003c/a>, declared that, instead of employing “the language of amazement,” Instagrammers need to find a different way to frame the foods that are new to them. His examples: “OMG, I AM SO INTO TURMERIC!” or “Have you heard: saffron cures cancer!!!” His advice: “Stop exoticizing cultures, and just calm down.”\u003c/p>\n\u003cp>During three days of activities, food entrepreneurs, academics, writers, activists, and city planners were invited to share ideas and network on creating more equitable economic opportunity for everyone. Tuesday was devoted to lively panel discussions where individuals and members of organizations leveraged their experience to “imagine what cities and communities could look like with more women and people of color leading the way.”\u003c/p>\n\u003cp>Opening speaker, Reem Assil of \u003ca href=\"http://reemscalifornia.com/\">Reem’s\u003c/a>, a Palestinian Bakery in Oakland, asserted that making food is cultural work and challenged attendees to “create a space where marginalized communities can express themselves.”\u003c/p>\n\u003cfigure id=\"attachment_127169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127169\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones.jpg\" alt=\"Shakirah Simley, Tiffany Carter, Shani Jones on panel Black Leaders in Food\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley, Tiffany Carter, Shani Jones on panel Black Leaders in Food \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The panel\u003cstrong> Asserting Power: Black Leaders in Food \u003c/strong>was hosted by Shakirah Simley of \u003ca href=\"https://nourishresist.org/\">Nourish/Resist\u003c/a>. She described food as intersectional since it involves social justice, housing, economics and transportation.\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>Panelists agreed that resilient African American and Caribbean women have been the backbone of the Black family preserving history, seeds, farming techniques and heritage recipes passed down through slavery.\u003c/p>\n\u003cp>Tiffany Carter, who makes Creole Food at \u003ca href=\"https://hoodline.com/2017/05/boug-creole-deli-brings-new-orleans-flavor-to-3rd-street\">Boug Creole Deli in Bayview\u003c/a>, said, “Black women were the original chefs of America. And now they are the fastest growing group of entrepreneurs.” After cooking in her uncle’s church, Carter attended Le Cordon Bleu Culinary School (where she fell in love with French food). Someday she also wants to open a French restaurant, but for now, she says, “I want to represent my ‘hood and they want to eat our food.”\u003c/p>\n\u003cp>Shani Jones’ \u003ca href=\"https://www.sfchronicle.com/restaurants/article/Being-black-in-San-Francisco-means-finding-peace-12281991.php\">Peaches Patties\u003c/a> honors her mother’s Jamaican roots. Since in her experience, most people in the Bay Area are not familiar with Jamaican food, Jones sees this business also as an opportunity to educate. “Racism is in the veins of this country,” she said. “We need to change the laws. A company hires one Black person and boasts that now they are diverse.” Jones countered, “No, you are not!”\u003c/p>\n\u003cp>Writer, Tunde Wey cooks Nigerian food from his homeland. He described a project he did in a New Orleans food hall where he made and served one dish a day for $12, but asked that white customers pay $30, which represents the difference in income between Black and white Americans. He returned the net profit from this project to the Black community.\u003c/p>\n\u003cfigure id=\"attachment_127170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127170\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey.jpg\" alt=\" Shakirah Simley and Tunde Wey\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley and Tunde Wey \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Panelists in almost every session had some strong words regarding their Representation in Food Media\u003c/strong>\u003c/p>\n\u003cp>When asked what bothered them or “burned their eyelids” on sites like Instagram, professional photographer \u003ca href=\"http://www.celestenoche.com/\">Celeste Noche\u003c/a>, called out content that is “specific to the white gaze,” such as a post asking, “Would you eat a cricket? Choose: Hell No! or Hell Yes!” She asked editors to consider, “Whose voice is missing from the table?” If you are going to write about Filipino food, you really need to talk to some Filipinos.” She urged readers, “if you read something you appreciate or agree with, let the writers know you support them and write to their editors too. If you disagree, question their sources.”\u003c/p>\n\u003cp>Soleil Ho, of the \u003ca href=\"http://www.racistsandwich.com/\">podcast Racist Sandwich\u003c/a>, put it plainly: “Food media is targeted to gentrifiers. It’s a form of entertainment, a leisure time pursuit, since most readers don’t actually have to struggle with food insecurity.” She concluded, “We need to bring in new voices and it’s cool to use food to talk about bigger things, like colonialism, imperialism and cultural appropriation.”\u003c/p>\n\u003cfigure id=\"attachment_127166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127166\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich.jpg\" alt=\"Preeti Mistry chats with Zahir Janmohamed of Racist Sandwich podcast\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry chats with Zahir Janmohamed of Racist Sandwich podcast \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Preeti Mistry, author of \u003ca href=\"http://www.juhubeachclub.com/cookbook\">Juhu Beach Club Cookbook\u003c/a>, and co-owner with her wife, Ann Nadeau, of \u003ca href=\"https://www.navikitchen.com/\">Navi Kitchen\u003c/a> expressed her frustration with the media. Mistry’s family is from India, but she grew up in the U.S. “As the youngest of three girls, everyone wants the story to be about how I learned to cook at my mother’s knee,\" she said. \"While in fact, I had zero interest in cooking, saw it as another chore, like cleaning the bathroom.” Mistry is also very upfront that her restaurants are “a wife and wife enterprise.” “While the media seems to love playing up husband and wife teams,” she said, “my wife is usually left totally out of the equation.”\u003c/p>\n\u003cfigure id=\"attachment_127171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127171\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine.jpg\" alt=\"Lunch featured graduates of La Cocina's incubator kitchen project, including Mama Lamees Palestinian cuisine\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch featured graduates of La Cocina's incubator kitchen project, including Mama Lamees Palestinian cuisine \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Attendees from around the country came looking for more than just food for thought. They sought solutions and like-minded souls, networking opportunities and concrete ways to change the system.\u003c/p>\n\u003cfigure id=\"attachment_127172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127172\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai-.jpg\" alt=\"Another La Cocina graduate, Nite Yun, serving Cambodian food, just opened Num Bai Restaurant in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Another La Cocina graduate, Nite Yun, serving Cambodian food, just opened Num Bai Restaurant in Oakland \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stephanie Yee is a recruiter for chefs and managers. She encounters economic issues everyday, particularly in trying to hire people to work in San Francisco when they can't afford to live in the city due to the lack of affordable housing.\u003c/p>\n\u003cp>June Tong is starting a new website called \u003ca href=\"http://www.spillthedish.com/\">Spill the Dish\u003c/a>, where restaurant and hotel workers in lower paid positions can share their stories of the behind the scenes behavior, (like \u003ca href=\"https://www.glassdoor.com/index.htm\">Glass Door\u003c/a> but solely focused on food service jobs).\u003c/p>\n\u003cp>April Word, who cooked at Chez Panisse for five years, now works in high-tech. As Executive Chef at \u003ca href=\"https://www.thumbtack.com/k/private-chefs/near-me/\">Thumbtack\u003c/a>, she oversees daily meals for 300 employees. Besides making environmentally conscious choices, she wants to foster social justice in the kitchen and the community.\u003c/p>\n\u003cp>Dr. Peter Roberts, professor in the business school at Emory University, brought a group of attendees from Atlanta, Georgia. He believes that a university’s business school should not solely focus on teaching its students how to make money, but should be a hub for solving hard problems, such as micro-business acceleration.\u003c/p>\n\u003cfigure id=\"attachment_127173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127173\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/5-Impassioned-discussions-.jpg\" alt=\"Attendees engaged in impassioned discussions throughout the day\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Attendees engaged in impassioned discussions throughout the day \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Other sessions focused directly on economic realities, such as affordable housing, partnerships between developers and food business owners and banks that lend money to immigrant-run food businesses and socially responsible causes.\u003c/p>\n\u003cp>As for conclusions: the panel on food media suggested ways to create a more responsive media: divest, infiltrate and make new. Hire staff writers and editors of color, but don’t just throw them in “the snake pit,” support them. Bring people together, instead of segregating them.\u003c/p>\n\u003cp>At the close of the panel on women, called “The Future is Female and It’s Delicious,” the panel’s consensus: the future doesn’t have to \u003cem>only\u003c/em> be female, but it needs to be inclusive, equitable and diverse.\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>At the end of the panel on Black Leaders in Food, Shakirah Simley quoted Shirley Chisholm, the first black woman elected to the U.S. House of Representatives, who said, “If they don’t give you a seat at the table, bring a folding chair.” Simley added, “For Black women, it can’t stop there anymore. Fuck the folding chair! I should be at the head of the table.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/127161/can-la-cocinas-food-focused-conference-help-grow-equitable-communities","authors":["5283"],"categories":["bayareabites_109","bayareabites_50","bayareabites_11028","bayareabites_10028","bayareabites_1875","bayareabites_2035"],"tags":["bayareabites_16263","bayareabites_14775","bayareabites_2243"],"featImg":"bayareabites_127165","label":"source_bayareabites_127161"},"bayareabites_116266":{"type":"posts","id":"bayareabites_116266","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116266","score":null,"sort":[1490385447000]},"guestAuthors":[],"slug":"the-bay-area-food-movement-tackles-trump","title":"The Bay Area Food Movement Tackles Trump","publishDate":1490385447,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>The food world’s response to President Trump has varied. Farmers, from the Central Valley to Midwest, supported him. Restaurant owners are grappling with how political they can be without risking business. Some have declared their businesses “sanctuary restaurants,” while others, like the restaurant group that recently opened a restaurant in a Trump-owned hotel, simply see working with the president as a \u003ca href=\"https://www.washingtonpost.com/news/going-out-guide/wp/2015/09/30/blt-prime-steakhouse-to-open-in-the-trump-international-hotel/\" target=\"_blank\">good business decision\u003c/a>. But in the Bay Area, the food world is ready to resist.\u003c/p>\n\u003cp>That was the focus of a Thursday night \u003ca href=\"http://www.cuesa.org/\" target=\"_blank\">CUESA\u003c/a> event called “\u003ca href=\"https://www.eventbrite.com/e/resist-together-reframing-the-food-movement-tickets-32544341000?ref=ebtnebtckt#\" target=\"_blank\">Resist Together! Reframing the Food Movement\u003c/a>,” where panelists Evelyn Rangel-Medina of the \u003ca href=\"http://rocunited.org/staff-and-locals/bay-area/\" target=\"_blank\">Restaurant Opportunities Centers United\u003c/a>, Edwin Carmona-Cruz from \u003ca href=\"http://www.lrcl.org/\" target=\"_blank\">La Raza Centro Legal\u003c/a>, Amelia Moore from the \u003ca href=\"http://www.ucsusa.org/\" target=\"_blank\">Union of Concerned Scientists\u003c/a>, Leslie Mah from \u003ca href=\"https://nourishresist.org/\" target=\"_blank\">Nourish|Resist\u003c/a> and moderator, writer Stephen Satterfield, discuss the intersection of food and activism in the age of Trump.\u003c/p>\n\u003cfigure id=\"attachment_116287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2170.jpg\" alt=\"The crowd at CUESA's event.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The crowd at CUESA's event. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>CUESA director of education Julie Cummins introduced the event by emphasizing the need for people to think of food with a “bigger lens”: to think less about food itself and instead focus on the social and political issues in which our food is produced and made. Mah agreed, talking about how people need to shift in how they see the food movement, and go from making passive food choices (whatever’s cheapest at the store) to active ones (did that apple come from a farm in California or Mexico? Do the farmers take advantage of their workers?) The focus needs to be on “good food meets food justice,” Mah said.\u003c/p>\n\u003cp>The panel discussed the problems that Trump’s focus on illegal immigration can cause restaurants. Carmona-Cruz discussed how La Raza leads trainings for restaurants about what to do if ICE comes knocking at their door. Undocumented restaurant workers are often taken advantage of, he said, made to work for much less than minimum wage. “We have to realize that good food equals good practices,” he said. “We like to think about it in an intersectional way.”\u003c/p>\n\u003cfigure id=\"attachment_116290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116290\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2243.jpg\" alt=\"Panelist Edwin Carmona-Cruz, from La Raza Centro Legal.\" width=\"1920\" height=\"1449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-1020x770.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-1180x891.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-960x725.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-520x392.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Panelist Edwin Carmona-Cruz, from La Raza Centro Legal. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Intersectionality is key, Moore said. It’s not just about people buying most of of their produce from the farmers' market. For the food system to become more equitable as a whole, she said, people have to collaborate with other social justice movements, like Black Lives Matter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Our food system is reliant on people of color and immigrants,” Rangel-Medina said, adding that any food movement needs to be relevant for everyone, from restaurant workers to the people who pick our food. She mentioned the uncomfortable dichotomy that anyone who’s dined out in the Bay Area has observed. Why are Latino workers consistently working in back of the house positions, while the the bulk of front of house workers--who generally make more money, and serve as the face of the resturaunt--white? Yes, it’s awkward for well-intentioned Bay Area liberals to discuss these kinds of inequities. Yet, it’s vital, Rangel-Medina said. “If we don’t do this hard work we end up with Trump.”\u003c/p>\n\u003cfigure id=\"attachment_116292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116292\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2256.jpg\" alt=\"Panelist Evelyn Rangel-Medina, from Restaurant Opportunities Centers United.\" width=\"1920\" height=\"1332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-800x555.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-1020x708.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-1180x819.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-960x666.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-520x361.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Panelist Evelyn Rangel-Medina, from Restaurant Opportunities Centers United. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fear and uncertainty that Trump’s presidency has created isn’t anything new, she added. “People of color have already been living in a Trump-like America.” Rangel-Medina pointed out that California, bastion of progressiveness and leader of the Trump resistance, is also the state that passed \u003ca href=\"https://en.wikipedia.org/wiki/California_Proposition_187\" target=\"_blank\">Proposition 187\u003c/a> in 1994, which denied undocumented Californians access to health care and education. We can’t rest on our laurels, confident that things will sort themselves out, believing that the Bay Area is somehow immune to Trump’s agenda, she said. We have to work hard to create a different future. “If we can create a demand for organic food, we can also demand racial equity,” she said.\u003c/p>\n\u003cp>That sentiment--in order to create change, people have to get out of their comfort zones--was echoed by the panelists. Moore mentioned her conservative Uncle Tom (yes, his real name) and the need for “Conversations across the aisle. We need to be collaborative.” Carmona-Cruz echoed her sentiments. “We as citizens need to put our bodies on the line for the first time,” he said.\u003c/p>\n\u003cfigure id=\"attachment_116288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2185.jpg\" alt=\"Panelist Amelia Moore, from the Union of Concerned Scientists.\" width=\"1920\" height=\"1382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-768x553.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-1020x734.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-1180x849.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-960x691.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-520x374.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Panelist Amelia Moore, from the Union of Concerned Scientists. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Intention is no longer enough,” Satterfield said. So what can people do? Carmona-Cruz advised that everyone should know \u003ca href=\"http://www.nclr.org/issues/immigration/resources/rights\" target=\"_blank\">what to do if ICE comes to your door\u003c/a>, and if a raid does happen, to make it as public as possible: “take out your phone, Facebook Live it.\" If you’re somewhere where you think an ICE raid might be taking place, you call (415) 200-1548, a 24-hour hotline managed by SF Rapid Response Network that will dispatch an observer to verify the raid and provide an attorney for detainees. He also encouraged people to look beyond national organizations like the ACLU and find a local group when considering where to donate.\u003c/p>\n\u003cp>If you work at a restaurant, urge it to become a \u003ca href=\"http://sanctuaryrestaurants.org/\" target=\"_blank\">sanctuary restaurant\u003c/a>, Rangel-Medina recommended. She also recommended supporting the bill for California to become a \u003ca href=\"http://www.usatoday.com/story/news/politics/2017/02/11/california-sanctuary-state-bill/97786476/\" target=\"_blank\">sanctuary state\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_116289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116289\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2234.jpg\" alt=\"Panelist Leslie Mah, from Nourish|Resist.\" width=\"1920\" height=\"1473\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-160x123.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-800x614.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-768x589.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-1020x783.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-1180x905.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-960x737.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-240x184.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-375x288.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-520x399.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Panelist Leslie Mah, from Nourish|Resist. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>It will take hard work to fight Trump (who Carmona-Cruz referred to as “Cheeto man”) and his policies, the panel agreed. But as Mah pointed out, food can be an ideal starting point for political discussion, a way to find common ground with people who don’t share the same beliefs: “Everyone has to eat,” she said. “It’s a place to realize that you and I are the same.”\u003c/p>\n\n","blocks":[],"excerpt":"How the Bay Area's food movement is planning for four years of Trump was the topic of discussion at CUESA's event: Resist Together! Reframing the Food Movement. ","status":"publish","parent":0,"modified":1490985493,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":998},"headData":{"title":"The Bay Area Food Movement Tackles Trump | KQED","description":"How the Bay Area's food movement is planning for four years of Trump was the topic of discussion at CUESA's event: Resist Together! Reframing the Food Movement. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"116266 https://ww2.kqed.org/bayareabites/?p=116266","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/24/the-bay-area-food-movement-tackles-trump/","disqusTitle":"The Bay Area Food Movement Tackles Trump","source":"Politics, Activism, Food Safety","sourceUrl":"https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/","path":"/bayareabites/116266/the-bay-area-food-movement-tackles-trump","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The food world’s response to President Trump has varied. Farmers, from the Central Valley to Midwest, supported him. Restaurant owners are grappling with how political they can be without risking business. Some have declared their businesses “sanctuary restaurants,” while others, like the restaurant group that recently opened a restaurant in a Trump-owned hotel, simply see working with the president as a \u003ca href=\"https://www.washingtonpost.com/news/going-out-guide/wp/2015/09/30/blt-prime-steakhouse-to-open-in-the-trump-international-hotel/\" target=\"_blank\">good business decision\u003c/a>. But in the Bay Area, the food world is ready to resist.\u003c/p>\n\u003cp>That was the focus of a Thursday night \u003ca href=\"http://www.cuesa.org/\" target=\"_blank\">CUESA\u003c/a> event called “\u003ca href=\"https://www.eventbrite.com/e/resist-together-reframing-the-food-movement-tickets-32544341000?ref=ebtnebtckt#\" target=\"_blank\">Resist Together! Reframing the Food Movement\u003c/a>,” where panelists Evelyn Rangel-Medina of the \u003ca href=\"http://rocunited.org/staff-and-locals/bay-area/\" target=\"_blank\">Restaurant Opportunities Centers United\u003c/a>, Edwin Carmona-Cruz from \u003ca href=\"http://www.lrcl.org/\" target=\"_blank\">La Raza Centro Legal\u003c/a>, Amelia Moore from the \u003ca href=\"http://www.ucsusa.org/\" target=\"_blank\">Union of Concerned Scientists\u003c/a>, Leslie Mah from \u003ca href=\"https://nourishresist.org/\" target=\"_blank\">Nourish|Resist\u003c/a> and moderator, writer Stephen Satterfield, discuss the intersection of food and activism in the age of Trump.\u003c/p>\n\u003cfigure id=\"attachment_116287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2170.jpg\" alt=\"The crowd at CUESA's event.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The crowd at CUESA's event. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>CUESA director of education Julie Cummins introduced the event by emphasizing the need for people to think of food with a “bigger lens”: to think less about food itself and instead focus on the social and political issues in which our food is produced and made. Mah agreed, talking about how people need to shift in how they see the food movement, and go from making passive food choices (whatever’s cheapest at the store) to active ones (did that apple come from a farm in California or Mexico? Do the farmers take advantage of their workers?) The focus needs to be on “good food meets food justice,” Mah said.\u003c/p>\n\u003cp>The panel discussed the problems that Trump’s focus on illegal immigration can cause restaurants. Carmona-Cruz discussed how La Raza leads trainings for restaurants about what to do if ICE comes knocking at their door. Undocumented restaurant workers are often taken advantage of, he said, made to work for much less than minimum wage. “We have to realize that good food equals good practices,” he said. “We like to think about it in an intersectional way.”\u003c/p>\n\u003cfigure id=\"attachment_116290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116290\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2243.jpg\" alt=\"Panelist Edwin Carmona-Cruz, from La Raza Centro Legal.\" width=\"1920\" height=\"1449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-1020x770.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-1180x891.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-960x725.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-520x392.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Panelist Edwin Carmona-Cruz, from La Raza Centro Legal. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Intersectionality is key, Moore said. It’s not just about people buying most of of their produce from the farmers' market. For the food system to become more equitable as a whole, she said, people have to collaborate with other social justice movements, like Black Lives Matter.\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>“Our food system is reliant on people of color and immigrants,” Rangel-Medina said, adding that any food movement needs to be relevant for everyone, from restaurant workers to the people who pick our food. She mentioned the uncomfortable dichotomy that anyone who’s dined out in the Bay Area has observed. Why are Latino workers consistently working in back of the house positions, while the the bulk of front of house workers--who generally make more money, and serve as the face of the resturaunt--white? Yes, it’s awkward for well-intentioned Bay Area liberals to discuss these kinds of inequities. Yet, it’s vital, Rangel-Medina said. “If we don’t do this hard work we end up with Trump.”\u003c/p>\n\u003cfigure id=\"attachment_116292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116292\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2256.jpg\" alt=\"Panelist Evelyn Rangel-Medina, from Restaurant Opportunities Centers United.\" width=\"1920\" height=\"1332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-800x555.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-1020x708.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-1180x819.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-960x666.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-520x361.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Panelist Evelyn Rangel-Medina, from Restaurant Opportunities Centers United. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fear and uncertainty that Trump’s presidency has created isn’t anything new, she added. “People of color have already been living in a Trump-like America.” Rangel-Medina pointed out that California, bastion of progressiveness and leader of the Trump resistance, is also the state that passed \u003ca href=\"https://en.wikipedia.org/wiki/California_Proposition_187\" target=\"_blank\">Proposition 187\u003c/a> in 1994, which denied undocumented Californians access to health care and education. We can’t rest on our laurels, confident that things will sort themselves out, believing that the Bay Area is somehow immune to Trump’s agenda, she said. We have to work hard to create a different future. “If we can create a demand for organic food, we can also demand racial equity,” she said.\u003c/p>\n\u003cp>That sentiment--in order to create change, people have to get out of their comfort zones--was echoed by the panelists. Moore mentioned her conservative Uncle Tom (yes, his real name) and the need for “Conversations across the aisle. We need to be collaborative.” Carmona-Cruz echoed her sentiments. “We as citizens need to put our bodies on the line for the first time,” he said.\u003c/p>\n\u003cfigure id=\"attachment_116288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2185.jpg\" alt=\"Panelist Amelia Moore, from the Union of Concerned Scientists.\" width=\"1920\" height=\"1382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-768x553.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-1020x734.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-1180x849.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-960x691.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-520x374.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Panelist Amelia Moore, from the Union of Concerned Scientists. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Intention is no longer enough,” Satterfield said. So what can people do? Carmona-Cruz advised that everyone should know \u003ca href=\"http://www.nclr.org/issues/immigration/resources/rights\" target=\"_blank\">what to do if ICE comes to your door\u003c/a>, and if a raid does happen, to make it as public as possible: “take out your phone, Facebook Live it.\" If you’re somewhere where you think an ICE raid might be taking place, you call (415) 200-1548, a 24-hour hotline managed by SF Rapid Response Network that will dispatch an observer to verify the raid and provide an attorney for detainees. He also encouraged people to look beyond national organizations like the ACLU and find a local group when considering where to donate.\u003c/p>\n\u003cp>If you work at a restaurant, urge it to become a \u003ca href=\"http://sanctuaryrestaurants.org/\" target=\"_blank\">sanctuary restaurant\u003c/a>, Rangel-Medina recommended. She also recommended supporting the bill for California to become a \u003ca href=\"http://www.usatoday.com/story/news/politics/2017/02/11/california-sanctuary-state-bill/97786476/\" target=\"_blank\">sanctuary state\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_116289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116289\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2234.jpg\" alt=\"Panelist Leslie Mah, from Nourish|Resist.\" width=\"1920\" height=\"1473\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-160x123.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-800x614.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-768x589.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-1020x783.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-1180x905.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-960x737.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-240x184.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-375x288.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-520x399.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Panelist Leslie Mah, from Nourish|Resist. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>It will take hard work to fight Trump (who Carmona-Cruz referred to as “Cheeto man”) and his policies, the panel agreed. But as Mah pointed out, food can be an ideal starting point for political discussion, a way to find common ground with people who don’t share the same beliefs: “Everyone has to eat,” she said. “It’s a place to realize that you and I are the same.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116266/the-bay-area-food-movement-tackles-trump","authors":["5566"],"categories":["bayareabites_109","bayareabites_12276","bayareabites_1962","bayareabites_50","bayareabites_11028","bayareabites_10028","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_565","bayareabites_237","bayareabites_15792","bayareabites_2722","bayareabites_2243","bayareabites_15697"],"featImg":"bayareabites_116293","label":"source_bayareabites_116266"},"bayareabites_115265":{"type":"posts","id":"bayareabites_115265","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115265","score":null,"sort":[1487113395000]},"guestAuthors":[],"slug":"refugees-life-stories-deepen-the-brew-at-1951-coffee-company","title":"Refugees’ Life Stories Deepen the Brew at 1951 Coffee Company","publishDate":1487113395,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>When baristas hand over your low-fat latte, you probably don’t consider the paths that brought them to stand across the counter from you. But at 1951 Coffee Company, the Berkeley café that opened in January and is staffed entirely by refugees, the baristas’ life journeys are actually the point.\u003c/p>\n\u003cfigure id=\"attachment_115348\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-wall-info-2000.jpg\" alt=\"1951 Coffee Company is named for the date the UN set up protections for refugees.\" width=\"2000\" height=\"1440\" class=\"size-full wp-image-115348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-768x553.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-1020x734.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-1180x850.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-960x691.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-520x374.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1951 Coffee Company is named for the date the UN set up protections for refugees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A tall gentleman with an intense gaze and a quiet voice, David [not his real name] takes orders for coffee, tea and muffins from the line of morning customers. David left his home in Uganda when he feared persecution under his country’s repressive policies. The former lawyer escaped to Nairobi, Kenya, where he waited in a refugee camp for two years until the United Nations High Commission for Refugees (UNHCR) found a spot to resettle him in the U.S. But first, he had to successfully complete the vetting process, a subject he wants Americans to understand. “It breaks my heart,” he says, “that people think it is so easy to come into this country. It is very hard; it is definitely an ‘extreme vetting process,’ which can take many years and requires interviews by agents from the FBI, CIA and the Department of Justice.”\u003c/p>\n\u003cfigure id=\"attachment_115351\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-Tshirt-2000.jpg\" alt=\"1951 Coffee's T shirt reaffirms their mission.\" width=\"2000\" height=\"2148\" class=\"size-full wp-image-115351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-160x172.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-800x859.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-768x825.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-1020x1095.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-1180x1267.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-960x1031.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-240x258.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-375x403.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-520x558.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1951 Coffee's T shirt reaffirms their mission. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time he was hired at 1951 Coffee, David had almost given up hope of landing the job he so badly needed. He had already used up some of his limited funds to pay for clothes and transportation to 16 entry-level job interviews at hotels, nursing homes, and businesses. All turned him down, which left him deeply discouraged. He assumed that the combination of his skin color and accent led him to be judged and feared rather than given a chance. He now works at the café five days a week and is actively looking for a second job for the night shift to make ends meet. “As a refugee and a person of color in the Bay Area,” David adds, “I tremble all the time, worrying about my safety everyday. “But,” he adds, “I love this country and look forward to serving it in some way to thank you for giving me this opportunity.”\u003c/p>\n\u003cfigure id=\"attachment_115352\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000.jpg\" alt=\"Rachel Taber and Doug Hewitt, co-founders of 1951 Coffee Company.\" width=\"2000\" height=\"1594\" class=\"size-full wp-image-115352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-800x638.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-1020x813.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-1180x940.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-960x765.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-520x414.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Rachel Taber and Doug Hewitt, co-founders of 1951 Coffee Company. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before founding 1951 Coffee Company with Rachel Taber, Doug Hewitt’s job as an employment specialist at the International Rescue Committee (IRC), included preparing refugees for job interviews. He repeatedly witnessed a disheartening pattern: on the way to the interview, the refugees would chat with him personably. “But when prospective employers started asking them questions, they would get nervous,” explains Hewitt. “Their English would become even more ‘broken.’” They also might lose points for the way they answered typical American job interview questions, such as “Where do you see yourself in five years?” While this sounds like a simple query, an honest reply is not necessarily what the employer is looking for. Digital barriers add even more challenges today, as most applications must be completed online. When it asks for previous job experience, the location can only be selected from a list of the 50 states. There is no field to enter international job experience and without the conventional list of references, most prospective employers just don’t want to take the risk of hiring a refugee.\u003c/p>\n\u003cp>Hewitt would discuss these concerns with Taber, a co-worker at IRC, over a cup of coffee. Their shared love for the caffeinated beverage led to charts listing their ratings of nearby coffee spots and a jointly owned espresso machine for their office. “Okay, you can call it an obsession,” says Taber, smiling. They began to envision a place where refugees could be trained and supported while gaining the experience that could further their work lives. Hewitt, who had experience working as a coffee roaster, imagined many opportunities this field could offer refugees. They agreed that refugees + café seemed like a winning combination.\u003c/p>\n\u003cfigure id=\"attachment_115349\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-lines-on-floor-2000.jpg\" alt=\"The colorful stripes on the cafe's floor suggest the long journey to resettlement.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The colorful stripes on the cafe's floor suggest the long journey to resettlement. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taber, whose background is in fundraising, saw the Bay Area as the perfect place for this kind of social entrepreneurism, with its longtime support for immigrants and refugees coupled with an appreciation of high-end coffee culture. Though they faced numerous hurdles, many organizations and individuals (including the \u003ca href=\"http://www.fpcberkeley.org/\">First Presbyterian Church of Berkeley\u003c/a>, who owned the space where their restaurant is housed and the \u003ca href=\"http://montaag.com/\">Montaag\u003c/a> design firm) appeared --almost miraculously-- to offer support.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The year 1951 in the café’s name refers to a convention held by the UNHCR in Geneva in 1951. During that convention, the word “refugee” and the guidelines for protecting them were first defined. That fact and many other details about the long arduous journey that refugees face are illustrated with artwork that lines the walls of the café. “We want this to be a space for education and for starting dialogues, says Taber.\u003c/p>\n\u003cfigure id=\"attachment_115353\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/6-Nazira-2000.jpg\" alt=\"Nazira was a journalist in Afghanistan. She has just begun a new life here.\" width=\"2000\" height=\"1433\" class=\"size-full wp-image-115353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-1020x731.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-1180x845.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-960x688.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-520x373.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nazira was a journalist in Afghanistan. She has just begun a new life here. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another employee is slowly and carefully steaming milk. Nazira has a shy smile and a workable command of English, even though she has only been in the U.S. for two months. Before she left Afghanistan, she was a journalist for TV, radio and newspapers and also worked with the AJSC, an organization in Afghanistan that advocates for female journalists who face a special set of challenges. Her husband had applied for and received a Special Immigrant Visa, which is usually given to those who have provided valuable service to the United States Government.\u003c/p>\n\u003cp>Although in her job as journalist, Nazira spent one month traveling around the U.S. in 2014 to report on our midterm elections, that exposure did not prevent the difficulties she has had in adjusting. Leaving her home and family and the ensuing culture shock made her ill for the first three weeks she was here. She felt physically safe but mentally upset and cried often. The stress was extreme. “We had nothing here, “Nazira says. “I had so many things in my heart but no one to talk to about them.” She went to IRC for help and found Hewitt and Taber.\u003c/p>\n\u003cfigure id=\"attachment_115354\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000.jpg\" alt=\"Nazira works with Batool, a Syrian refugee who was interviewed on The California Report. See link below to hear her family's story.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nazira works with Batool, a Syrian refugee who was interviewed on The California Report. \u003ca href=\"http://audio.californiareport.org/archive/R201702031630/b\">Listen to her family's story\u003c/a>. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I needed a job. I wanted to get out of the house and stand on my own two feet. When I met Rachel, she was so kind. I didn’t know anything about coffee, but she hired me.” Nazira learned how to prepare coffee plus the cultural code of American customer service. But she still finds many challenges in her new home, including transportation. “We wait such a long time for the bus every day. Why don’t the citizens try to do something about this?” Nazira asks. She wants to go to college, but cannot afford to do so until she has been a resident for one year.\u003c/p>\n\u003cp>“The people here are good, they have been so supportive to me,” says Nazira, “but not the system. In my country, we may be poor, but education is free. I don’t understand why the media doesn’t report on this, as well as need for better public transportation and health care. At home, we used to have as high as 85% illiteracy, but people still listened to the radio and were involved with the issues that affected their lives.”\u003c/p>\n\u003cfigure id=\"attachment_115355\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/8-Diorama-2000.jpg\" alt=\"This diorama aims to educate patrons about the many steps and uncertainties faced by refugees.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">This diorama aims to educate patrons about the many steps and uncertainties faced by refugees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The large diorama on the wall shows the refugee’s long path to resettlement, which can take from 5 to 20 years. That latter number was the case for 1951 Coffee’s senior barista, Meg, who is in a constant state of motion around the cafe, supporting other employees, checking the bathroom, making sure everything is running smoothly. When Meg was 2 years old, his family fled Bhutan and spent the next 20 years in a massive Nepali refugee camp with 1,400 other families. Life was hard: they were only allotted rice and a few vegetables and had to cover their flimsy huts with plastic to withstand the summer rains. In 2007, after a fire quickly spread through the thatched bamboo-covered huts in the camp, his family had to live in the jungle for two months. Meg went to school in the camp and became a teacher of English, math, and science. He probably never imagined that eventually, he would be teaching other refugees about coffee culture in the U.S.\u003c/p>\n\u003cfigure id=\"attachment_115356\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/9-Meg-2000.jpg\" alt=\"Senior barista Meg shares his experience by training new employees.\" width=\"2000\" height=\"1448\" class=\"size-full wp-image-115356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-800x579.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-768x556.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-1020x738.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-1180x854.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-960x695.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-520x376.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Senior barista Meg shares his experience by training new employees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Long before the birth of the 1951 Coffee concept, when Doug Hewitt was just volunteering with IRC, he hired Meg to occasionally package the coffee he was roasting for his job at \u003ca href=\"https://bootcoffee.com/\">Boot Coffee Consulting\u003c/a> in Marin. He also saw how Meg tried to get steady work but was repeatedly turned down for his lack of skills. Finally, \u003ca href=\"http://careers-blog.chipotle.com/irc/\">Chipotle\u003c/a>, who had a relationship with IRC, decided to open several new restaurants, including one at 50 California in San Francisco. Since it was a new location they gave all their new hires, including Meg, a week of training. He became one of Chipotle’s best workers and was eventually offered a management position. Witnessing the way that training made all the difference, Hewitt asked Meg if he could recreate that experience for the refugees at IRC. Hewitt set up a volunteer “food service training” program at IRC, which only happened on intermittent Fridays. While he and other volunteers offered English classes, Meg handled the hands on training.\u003c/p>\n\u003cp>When Chipotle offered him a job as a manager, Meg had to turn it down because the long days required would not have allowed him to fulfill his other obligations, which included volunteering at IRC to help newly arrived refugees. He was also attending Laney College, taking classes in English, math and business, taking care of his parents and playing soccer. He recently married Indira, a woman he knew from the camp. But Indira lives in Vancouver, where she takes care of her parents, while Meg and his parents live here. The couple meets in Seattle when they can.\u003c/p>\n\u003cp>Meg’s goal is to open a restaurant or a non-profit that combines food service and refugees. In September 2016, he became an American citizen in an emotional ceremony with 1000 other new Americans at Oakland’s Paramount Theater. “It’s a blessing. I am so proud.” His message to other refugees is: “You have to believe in yourself.”\u003c/p>\n\u003cp>“Some groups try to raise money for refugees by only highlighting their vulnerabilities,” says Hewitt. “We were inspired by these amazing people, their resilience and determination to work through challenges together as a team.” He and Taber hope this model can be replicated across the country.\u003c/p>\n\u003cul>\n\u003cstrong>Listen to two stories on the California Report about 1951 Coffee Company:\u003c/strong>\n\u003cli>\u003ca href=\"http://audio.californiareport.org/archive/R201702031630/a\">An overview of 1951 Coffee Company\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://audio.californiareport.org/archive/R201702031630/b\">Interviews with Batool and her family\u003c/a>, Syrian refugees, who have been here 2 years\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://1951coffee.com\">\u003cstrong>1951 Coffee Company\u003c/strong>\u003c/a>\u003cbr>\n2410 Channing Way [\u003ca href=\"https://goo.gl/vPYTRr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 280-6171\u003cbr>\nHours: Mon-Fri 7am-7pm, Sat-Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/1951coffee/\">1951 Coffee Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/1951Coffee\">@1951coffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/1951coffee/\">1951coffee\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"The stories of the refugee baristas' journeys to work at 1951 Coffee Company can enrich your cup of java.","status":"publish","parent":0,"modified":1546991348,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1971},"headData":{"title":"Refugees’ Life Stories Deepen the Brew at 1951 Coffee Company | KQED","description":"The stories of the refugee baristas' journeys to work at 1951 Coffee Company can enrich your cup of java.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"115265 https://ww2.kqed.org/bayareabites/?p=115265","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/02/14/refugees-life-stories-deepen-the-brew-at-1951-coffee-company/","disqusTitle":"Refugees’ Life Stories Deepen the Brew at 1951 Coffee Company","source":"Politics, Activism, Food Safety","sourceUrl":"https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/","path":"/bayareabites/115265/refugees-life-stories-deepen-the-brew-at-1951-coffee-company","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When baristas hand over your low-fat latte, you probably don’t consider the paths that brought them to stand across the counter from you. But at 1951 Coffee Company, the Berkeley café that opened in January and is staffed entirely by refugees, the baristas’ life journeys are actually the point.\u003c/p>\n\u003cfigure id=\"attachment_115348\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-wall-info-2000.jpg\" alt=\"1951 Coffee Company is named for the date the UN set up protections for refugees.\" width=\"2000\" height=\"1440\" class=\"size-full wp-image-115348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-768x553.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-1020x734.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-1180x850.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-960x691.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-520x374.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1951 Coffee Company is named for the date the UN set up protections for refugees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A tall gentleman with an intense gaze and a quiet voice, David [not his real name] takes orders for coffee, tea and muffins from the line of morning customers. David left his home in Uganda when he feared persecution under his country’s repressive policies. The former lawyer escaped to Nairobi, Kenya, where he waited in a refugee camp for two years until the United Nations High Commission for Refugees (UNHCR) found a spot to resettle him in the U.S. But first, he had to successfully complete the vetting process, a subject he wants Americans to understand. “It breaks my heart,” he says, “that people think it is so easy to come into this country. It is very hard; it is definitely an ‘extreme vetting process,’ which can take many years and requires interviews by agents from the FBI, CIA and the Department of Justice.”\u003c/p>\n\u003cfigure id=\"attachment_115351\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-Tshirt-2000.jpg\" alt=\"1951 Coffee's T shirt reaffirms their mission.\" width=\"2000\" height=\"2148\" class=\"size-full wp-image-115351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-160x172.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-800x859.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-768x825.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-1020x1095.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-1180x1267.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-960x1031.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-240x258.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-375x403.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-520x558.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1951 Coffee's T shirt reaffirms their mission. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time he was hired at 1951 Coffee, David had almost given up hope of landing the job he so badly needed. He had already used up some of his limited funds to pay for clothes and transportation to 16 entry-level job interviews at hotels, nursing homes, and businesses. All turned him down, which left him deeply discouraged. He assumed that the combination of his skin color and accent led him to be judged and feared rather than given a chance. He now works at the café five days a week and is actively looking for a second job for the night shift to make ends meet. “As a refugee and a person of color in the Bay Area,” David adds, “I tremble all the time, worrying about my safety everyday. “But,” he adds, “I love this country and look forward to serving it in some way to thank you for giving me this opportunity.”\u003c/p>\n\u003cfigure id=\"attachment_115352\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000.jpg\" alt=\"Rachel Taber and Doug Hewitt, co-founders of 1951 Coffee Company.\" width=\"2000\" height=\"1594\" class=\"size-full wp-image-115352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-800x638.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-1020x813.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-1180x940.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-960x765.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-520x414.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Rachel Taber and Doug Hewitt, co-founders of 1951 Coffee Company. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before founding 1951 Coffee Company with Rachel Taber, Doug Hewitt’s job as an employment specialist at the International Rescue Committee (IRC), included preparing refugees for job interviews. He repeatedly witnessed a disheartening pattern: on the way to the interview, the refugees would chat with him personably. “But when prospective employers started asking them questions, they would get nervous,” explains Hewitt. “Their English would become even more ‘broken.’” They also might lose points for the way they answered typical American job interview questions, such as “Where do you see yourself in five years?” While this sounds like a simple query, an honest reply is not necessarily what the employer is looking for. Digital barriers add even more challenges today, as most applications must be completed online. When it asks for previous job experience, the location can only be selected from a list of the 50 states. There is no field to enter international job experience and without the conventional list of references, most prospective employers just don’t want to take the risk of hiring a refugee.\u003c/p>\n\u003cp>Hewitt would discuss these concerns with Taber, a co-worker at IRC, over a cup of coffee. Their shared love for the caffeinated beverage led to charts listing their ratings of nearby coffee spots and a jointly owned espresso machine for their office. “Okay, you can call it an obsession,” says Taber, smiling. They began to envision a place where refugees could be trained and supported while gaining the experience that could further their work lives. Hewitt, who had experience working as a coffee roaster, imagined many opportunities this field could offer refugees. They agreed that refugees + café seemed like a winning combination.\u003c/p>\n\u003cfigure id=\"attachment_115349\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-lines-on-floor-2000.jpg\" alt=\"The colorful stripes on the cafe's floor suggest the long journey to resettlement.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The colorful stripes on the cafe's floor suggest the long journey to resettlement. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taber, whose background is in fundraising, saw the Bay Area as the perfect place for this kind of social entrepreneurism, with its longtime support for immigrants and refugees coupled with an appreciation of high-end coffee culture. Though they faced numerous hurdles, many organizations and individuals (including the \u003ca href=\"http://www.fpcberkeley.org/\">First Presbyterian Church of Berkeley\u003c/a>, who owned the space where their restaurant is housed and the \u003ca href=\"http://montaag.com/\">Montaag\u003c/a> design firm) appeared --almost miraculously-- to offer support.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The year 1951 in the café’s name refers to a convention held by the UNHCR in Geneva in 1951. During that convention, the word “refugee” and the guidelines for protecting them were first defined. That fact and many other details about the long arduous journey that refugees face are illustrated with artwork that lines the walls of the café. “We want this to be a space for education and for starting dialogues, says Taber.\u003c/p>\n\u003cfigure id=\"attachment_115353\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/6-Nazira-2000.jpg\" alt=\"Nazira was a journalist in Afghanistan. She has just begun a new life here.\" width=\"2000\" height=\"1433\" class=\"size-full wp-image-115353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-1020x731.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-1180x845.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-960x688.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-520x373.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nazira was a journalist in Afghanistan. She has just begun a new life here. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another employee is slowly and carefully steaming milk. Nazira has a shy smile and a workable command of English, even though she has only been in the U.S. for two months. Before she left Afghanistan, she was a journalist for TV, radio and newspapers and also worked with the AJSC, an organization in Afghanistan that advocates for female journalists who face a special set of challenges. Her husband had applied for and received a Special Immigrant Visa, which is usually given to those who have provided valuable service to the United States Government.\u003c/p>\n\u003cp>Although in her job as journalist, Nazira spent one month traveling around the U.S. in 2014 to report on our midterm elections, that exposure did not prevent the difficulties she has had in adjusting. Leaving her home and family and the ensuing culture shock made her ill for the first three weeks she was here. She felt physically safe but mentally upset and cried often. The stress was extreme. “We had nothing here, “Nazira says. “I had so many things in my heart but no one to talk to about them.” She went to IRC for help and found Hewitt and Taber.\u003c/p>\n\u003cfigure id=\"attachment_115354\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000.jpg\" alt=\"Nazira works with Batool, a Syrian refugee who was interviewed on The California Report. See link below to hear her family's story.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nazira works with Batool, a Syrian refugee who was interviewed on The California Report. \u003ca href=\"http://audio.californiareport.org/archive/R201702031630/b\">Listen to her family's story\u003c/a>. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I needed a job. I wanted to get out of the house and stand on my own two feet. When I met Rachel, she was so kind. I didn’t know anything about coffee, but she hired me.” Nazira learned how to prepare coffee plus the cultural code of American customer service. But she still finds many challenges in her new home, including transportation. “We wait such a long time for the bus every day. Why don’t the citizens try to do something about this?” Nazira asks. She wants to go to college, but cannot afford to do so until she has been a resident for one year.\u003c/p>\n\u003cp>“The people here are good, they have been so supportive to me,” says Nazira, “but not the system. In my country, we may be poor, but education is free. I don’t understand why the media doesn’t report on this, as well as need for better public transportation and health care. At home, we used to have as high as 85% illiteracy, but people still listened to the radio and were involved with the issues that affected their lives.”\u003c/p>\n\u003cfigure id=\"attachment_115355\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/8-Diorama-2000.jpg\" alt=\"This diorama aims to educate patrons about the many steps and uncertainties faced by refugees.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">This diorama aims to educate patrons about the many steps and uncertainties faced by refugees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The large diorama on the wall shows the refugee’s long path to resettlement, which can take from 5 to 20 years. That latter number was the case for 1951 Coffee’s senior barista, Meg, who is in a constant state of motion around the cafe, supporting other employees, checking the bathroom, making sure everything is running smoothly. When Meg was 2 years old, his family fled Bhutan and spent the next 20 years in a massive Nepali refugee camp with 1,400 other families. Life was hard: they were only allotted rice and a few vegetables and had to cover their flimsy huts with plastic to withstand the summer rains. In 2007, after a fire quickly spread through the thatched bamboo-covered huts in the camp, his family had to live in the jungle for two months. Meg went to school in the camp and became a teacher of English, math, and science. He probably never imagined that eventually, he would be teaching other refugees about coffee culture in the U.S.\u003c/p>\n\u003cfigure id=\"attachment_115356\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/9-Meg-2000.jpg\" alt=\"Senior barista Meg shares his experience by training new employees.\" width=\"2000\" height=\"1448\" class=\"size-full wp-image-115356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-800x579.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-768x556.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-1020x738.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-1180x854.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-960x695.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-520x376.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Senior barista Meg shares his experience by training new employees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Long before the birth of the 1951 Coffee concept, when Doug Hewitt was just volunteering with IRC, he hired Meg to occasionally package the coffee he was roasting for his job at \u003ca href=\"https://bootcoffee.com/\">Boot Coffee Consulting\u003c/a> in Marin. He also saw how Meg tried to get steady work but was repeatedly turned down for his lack of skills. Finally, \u003ca href=\"http://careers-blog.chipotle.com/irc/\">Chipotle\u003c/a>, who had a relationship with IRC, decided to open several new restaurants, including one at 50 California in San Francisco. Since it was a new location they gave all their new hires, including Meg, a week of training. He became one of Chipotle’s best workers and was eventually offered a management position. Witnessing the way that training made all the difference, Hewitt asked Meg if he could recreate that experience for the refugees at IRC. Hewitt set up a volunteer “food service training” program at IRC, which only happened on intermittent Fridays. While he and other volunteers offered English classes, Meg handled the hands on training.\u003c/p>\n\u003cp>When Chipotle offered him a job as a manager, Meg had to turn it down because the long days required would not have allowed him to fulfill his other obligations, which included volunteering at IRC to help newly arrived refugees. He was also attending Laney College, taking classes in English, math and business, taking care of his parents and playing soccer. He recently married Indira, a woman he knew from the camp. But Indira lives in Vancouver, where she takes care of her parents, while Meg and his parents live here. The couple meets in Seattle when they can.\u003c/p>\n\u003cp>Meg’s goal is to open a restaurant or a non-profit that combines food service and refugees. In September 2016, he became an American citizen in an emotional ceremony with 1000 other new Americans at Oakland’s Paramount Theater. “It’s a blessing. I am so proud.” His message to other refugees is: “You have to believe in yourself.”\u003c/p>\n\u003cp>“Some groups try to raise money for refugees by only highlighting their vulnerabilities,” says Hewitt. “We were inspired by these amazing people, their resilience and determination to work through challenges together as a team.” He and Taber hope this model can be replicated across the country.\u003c/p>\n\u003cul>\n\u003cstrong>Listen to two stories on the California Report about 1951 Coffee Company:\u003c/strong>\n\u003cli>\u003ca href=\"http://audio.californiareport.org/archive/R201702031630/a\">An overview of 1951 Coffee Company\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://audio.californiareport.org/archive/R201702031630/b\">Interviews with Batool and her family\u003c/a>, Syrian refugees, who have been here 2 years\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://1951coffee.com\">\u003cstrong>1951 Coffee Company\u003c/strong>\u003c/a>\u003cbr>\n2410 Channing Way [\u003ca href=\"https://goo.gl/vPYTRr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 280-6171\u003cbr>\nHours: Mon-Fri 7am-7pm, Sat-Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/1951coffee/\">1951 Coffee Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/1951Coffee\">@1951coffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/1951coffee/\">1951coffee\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115265/refugees-life-stories-deepen-the-brew-at-1951-coffee-company","authors":["5283"],"categories":["bayareabites_109","bayareabites_264","bayareabites_13306","bayareabites_8770","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_1875","bayareabites_2035","bayareabites_1248"],"tags":["bayareabites_14751","bayareabites_16270","bayareabites_16263","bayareabites_452","bayareabites_2243"],"featImg":"bayareabites_115350","label":"source_bayareabites_115265"},"bayareabites_57684":{"type":"posts","id":"bayareabites_57684","meta":{"index":"posts_1591205157","site":"bayareabites","id":"57684","score":null,"sort":[1362271843000]},"guestAuthors":[],"slug":"documentary-a-place-at-the-table-is-a-call-to-action-on-hunger","title":"Documentary 'A Place At The Table' Is A Call To Action On Hunger","publishDate":1362271843,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/01/172040074/documentary-a-place-at-the-table-is-a-call-to-action-on-hunger\">The Salt at NPR Food\u003c/a> (3/1/13)\u003c/p>\n\u003cfigure id=\"attachment_57691\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aplaceatthetable.jpg\">\u003cimg class=\"size-full wp-image-57691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aplaceatthetable.jpg\" alt=\"The poster for the documentary A Place At The Table.\" width=\"300\" height=\"444\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The poster for the documentary \u003cem>A Place At The Table\u003c/em>.\u003c/figcaption>\u003c/figure>\n\u003cp>One nation underfed. Really?\u003c/p>\n\u003cp>Many of us don't think of the U.S. as the land of the underfed.\u003c/p>\n\u003cp>In this era of the expanding waistlines, we hear far more concern about obesity than we do about hunger. But the two are more closely connected that many of us realize.\u003c/p>\n\u003cp>A new documentary, \u003cem>A Place at the Table\u003c/em>, peels back the curtain on the problem of food insecurity, weaving the stories of low-income Americans who struggle to put healthy food on the table, despite the fact that they have jobs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As we've \u003ca href=\"http://m.npr.org/news/Health/160623735\">reported\u003c/a>, the U.S. Department of Agriculture estimates that about about 50 million Americans fall into this category of \"food insecure\" — meaning they don't always have the resources to buy the food they need. This includes nearly 17 million children in the U.S.\u003c/p>\n\u003cp>I attended a screening of the film - along with a panel discussion with the producers and folks from \u003ca href=\"http://www.participantmedia.com/\">Participant Media\u003c/a> (the people behind \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=105285829\">Food Inc.\u003c/a>). Judging from the reaction of the audience, the film works. At a gut level, the story of Barbie, a single mom from Philly who grew up in poverty, is wrenching.\u003c/p>\n\u003cp>As Barbie tries to break the cycle, she finds at times that she makes too much money to qualify for federal food assistance. And her paycheck runs out long before the end of the month.\u003c/p>\n\u003cp>As we watch her open cans of cheap pasta and peer into her near-empty fridge, our hearts leap.\u003c/p>\n\u003cp>The film includes the voices of hunger and nutrition experts, as well as advocates who criticize federal farm subsidies of crops such as wheat and corn. These crops supply the bulk of our nation's processed foods, which tend to be calorie dense, and nutrient poor.\u003c/p>\n\u003cp>Food policy expert Marion Nestle points out there are no subsidies for fruits and vegetables — one reason, perhaps, that they're so much more expensive. Raj Patel, author of \u003ca href=\"http://www.amazon.com/gp/product/1612191274?ie=UTF8&camp=1789&creativeASIN=1612191274&linkCode=xm2&tag=washpost-weekend-20\">Stuffed and Starved\u003c/a>, weighs in, too.\u003c/p>\n\u003cp>But as producer Lori Silverbush (married to chef \u003ca href=\"http://www.takepart.com/video/tom-colicchio-place-table-directors-kristi-jacobson-and-lori-silverbush\">Tom Colicchio,\u003c/a> who appears in the film) pointed out during the after-screening discussion, subsidies are just one part of a complex story.\u003c/p>\n\u003cp>The bottom line, according to hunger advocate Billy Shore of Share Our Strength: \"Childhood hunger in this nation is a solvable problem.\" Shore says we have enough food and good nutrition programs.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=ArI_ZHc-n5A]\u003c/p>\n\u003cp>\"What we need is to make sure the kids who need the food are able to access the programs,\" Shore says.\u003c/p>\n\u003cp>Participant Media, which helped embolden the food movement with \u003ca href=\"http://www.takepart.com/foodinc\">Food, Inc\u003c/a>., is hoping that the film serves another call to action.\u003c/p>\n\u003cp>They've launched a \u003ca href=\"http://www.takepart.com/place-at-the-table\">website \u003c/a>that will serve as a hub for for all sorts of hunger-related advocacy. And groups including Bread for the World, Feeding America, FRAC and Share Our Strength are all represented.\u003c/p>\n\u003cp>And back to that idea that hunger and obesity live in close quarters. I think Michael O'Sullivan of the Washington Post summed it up best in a \u003ca href=\"http://www.washingtonpost.com/gog/movies/a-place-at-the-table,1244912/critic-review.html#reviewNum1\">review\u003c/a> of the documentary:\u003c/p>\n\u003cp>\"The problem, as \u003cem>Table\u003c/em> shows, isn't that the next meal never comes. It's that when it arrives, too often it is filled with empty calories,\" O'Sullivan writes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A new documentary peels back the curtain on the problem of food insecurity in the U.S. It shows that hunger and obesity are more closely connected than many of us realize.","status":"publish","parent":0,"modified":1551225244,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":571},"headData":{"title":"Documentary 'A Place At The Table' Is A Call To Action On Hunger | KQED","description":"A new documentary peels back the curtain on the problem of food insecurity in the U.S. It shows that hunger and obesity are more closely connected than many of us realize.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"57684 http://blogs.kqed.org/bayareabites/?p=57684","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/02/documentary-a-place-at-the-table-is-a-call-to-action-on-hunger/","disqusTitle":"Documentary 'A Place At The Table' Is A Call To Action On Hunger","nprByline":"Allison Aubrey","nprStoryId":"172040074","nprApiLink":"http://api.npr.org/query?id=172040074&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/03/01/172040074/documentary-a-place-at-the-table-is-a-call-to-action-on-hunger?ft=3&f=172040074","nprRetrievedStory":"1","nprPubDate":"Fri, 01 Mar 2013 18:09:00 -0500","nprStoryDate":"Fri, 01 Mar 2013 18:09:00 -0500","nprLastModifiedDate":"Fri, 01 Mar 2013 18:09:36 -0500","path":"/bayareabites/57684/documentary-a-place-at-the-table-is-a-call-to-action-on-hunger","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/01/172040074/documentary-a-place-at-the-table-is-a-call-to-action-on-hunger\">The Salt at NPR Food\u003c/a> (3/1/13)\u003c/p>\n\u003cfigure id=\"attachment_57691\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aplaceatthetable.jpg\">\u003cimg class=\"size-full wp-image-57691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aplaceatthetable.jpg\" alt=\"The poster for the documentary A Place At The Table.\" width=\"300\" height=\"444\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The poster for the documentary \u003cem>A Place At The Table\u003c/em>.\u003c/figcaption>\u003c/figure>\n\u003cp>One nation underfed. Really?\u003c/p>\n\u003cp>Many of us don't think of the U.S. as the land of the underfed.\u003c/p>\n\u003cp>In this era of the expanding waistlines, we hear far more concern about obesity than we do about hunger. But the two are more closely connected that many of us realize.\u003c/p>\n\u003cp>A new documentary, \u003cem>A Place at the Table\u003c/em>, peels back the curtain on the problem of food insecurity, weaving the stories of low-income Americans who struggle to put healthy food on the table, despite the fact that they have jobs.\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>As we've \u003ca href=\"http://m.npr.org/news/Health/160623735\">reported\u003c/a>, the U.S. Department of Agriculture estimates that about about 50 million Americans fall into this category of \"food insecure\" — meaning they don't always have the resources to buy the food they need. This includes nearly 17 million children in the U.S.\u003c/p>\n\u003cp>I attended a screening of the film - along with a panel discussion with the producers and folks from \u003ca href=\"http://www.participantmedia.com/\">Participant Media\u003c/a> (the people behind \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=105285829\">Food Inc.\u003c/a>). Judging from the reaction of the audience, the film works. At a gut level, the story of Barbie, a single mom from Philly who grew up in poverty, is wrenching.\u003c/p>\n\u003cp>As Barbie tries to break the cycle, she finds at times that she makes too much money to qualify for federal food assistance. And her paycheck runs out long before the end of the month.\u003c/p>\n\u003cp>As we watch her open cans of cheap pasta and peer into her near-empty fridge, our hearts leap.\u003c/p>\n\u003cp>The film includes the voices of hunger and nutrition experts, as well as advocates who criticize federal farm subsidies of crops such as wheat and corn. These crops supply the bulk of our nation's processed foods, which tend to be calorie dense, and nutrient poor.\u003c/p>\n\u003cp>Food policy expert Marion Nestle points out there are no subsidies for fruits and vegetables — one reason, perhaps, that they're so much more expensive. Raj Patel, author of \u003ca href=\"http://www.amazon.com/gp/product/1612191274?ie=UTF8&camp=1789&creativeASIN=1612191274&linkCode=xm2&tag=washpost-weekend-20\">Stuffed and Starved\u003c/a>, weighs in, too.\u003c/p>\n\u003cp>But as producer Lori Silverbush (married to chef \u003ca href=\"http://www.takepart.com/video/tom-colicchio-place-table-directors-kristi-jacobson-and-lori-silverbush\">Tom Colicchio,\u003c/a> who appears in the film) pointed out during the after-screening discussion, subsidies are just one part of a complex story.\u003c/p>\n\u003cp>The bottom line, according to hunger advocate Billy Shore of Share Our Strength: \"Childhood hunger in this nation is a solvable problem.\" Shore says we have enough food and good nutrition programs.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ArI_ZHc-n5A'\n title='//www.youtube.com/embed/ArI_ZHc-n5A'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\"What we need is to make sure the kids who need the food are able to access the programs,\" Shore says.\u003c/p>\n\u003cp>Participant Media, which helped embolden the food movement with \u003ca href=\"http://www.takepart.com/foodinc\">Food, Inc\u003c/a>., is hoping that the film serves another call to action.\u003c/p>\n\u003cp>They've launched a \u003ca href=\"http://www.takepart.com/place-at-the-table\">website \u003c/a>that will serve as a hub for for all sorts of hunger-related advocacy. And groups including Bread for the World, Feeding America, FRAC and Share Our Strength are all represented.\u003c/p>\n\u003cp>And back to that idea that hunger and obesity live in close quarters. I think Michael O'Sullivan of the Washington Post summed it up best in a \u003ca href=\"http://www.washingtonpost.com/gog/movies/a-place-at-the-table,1244912/critic-review.html#reviewNum1\">review\u003c/a> of the documentary:\u003c/p>\n\u003cp>\"The problem, as \u003cem>Table\u003c/em> shows, isn't that the next meal never comes. It's that when it arrives, too often it is filled with empty calories,\" O'Sullivan writes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/57684/documentary-a-place-at-the-table-is-a-call-to-action-on-hunger","authors":["byline_bayareabites_57684"],"categories":["bayareabites_1962","bayareabites_1245","bayareabites_1246","bayareabites_10916","bayareabites_2035","bayareabites_1593"],"tags":["bayareabites_11299","bayareabites_779","bayareabites_3570","bayareabites_248","bayareabites_449","bayareabites_2243","bayareabites_10921"],"featImg":"bayareabites_57685","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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