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She also writes about low-dose and high-quality cannabis products in her weekly mymilligram newsletter at \u003ca href=\"http://www.mymilligram.com\">mymilligram.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Marcia Gagliardi | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/marciagagliardi"},"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>. 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Here's a Bay Area List","publishDate":1552594773,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Continuing our tradition of honoring top female talents in the Bay Area, we are continuing \u003ca href=\"https://www.kqed.org/bayareabites/107423/celebrating-bay-area-women-chefs-on-international-womens-day\">2016 guide\u003c/a> and \u003ca href=\"https://www.kqed.org/bayareabites/115723/celebrate-womens-history-month-at-these-women-owned-restaurants\"> 2017 guide\u003c/a> with another write up featuring some of the women in the Bay Area food industry who are really impressing us and making an impact in the community. From chefs to food advocates to restaurateurs, there are women shaping what we eat and drink and how we do it.\u003cbr>\n[aside postID=\"bayareabites_132755\" label=\"Women to Watch: Cannabis\"]\u003cbr>\nSadly, women make up a good chunk of the entry-level workforce in the food industry but are underrepresented across the board above this level — not to mention the low number of women of color in the industry overall. Luckily, there are successful women in the food industry who are champions for their peers, and their stories and advice are powerful for other women who want to follow in their footsteps. Additionally, there are organizations like\u003ca href=\"https://womenchefs.org/\"> Women Chefs & Restaurateurs\u003c/a> and the \u003ca href=\"https://www.jamesbeard.org/womens-entrepreneurial-leadership-program\">James Beard Foundation's Women Entrepreneurial Leadership Program\u003c/a> that have been working to give more women resources to start their own restaurants and companies.\u003c/p>\n\u003cp>For Women’s History Month, you can help these local, hardworking women by putting your money where your mouth is and going to support a female-led or owned business. Please note, this guide does not include every female-owned restaurant, bar, bakery or pop-up in the whole Bay Area, so please feel free to add any favorites we may have missed by tagging us on social! You can find us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a>.\u003c/p>\n\u003ch2>Guadalupe Guerrero\u003c/h2>\n\u003cp>\u003cb>El Pipila\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Qi13rdU9xtA2\">889 Brannan St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94103\u003c/p>\n\u003cp>https://youtu.be/LrmNf1VIGUY\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">You may have heard of \u003ca href=\"https://www.elpipila.com/\">El Pipila\u003c/a>’s Guadalupe Guerrero from our digital series, Taste This. La Cocina is a non-profit incubator that has taught and guided many low-income entrepreneurs like Guerrero how to start and maintain a small business in the Bay Area, one of the most challenging culinary landscapes in the country. Guerrero built her catering business with their help, and her brick and mortar restaurant by the same name just opened at the end of last year. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Along with her two daughters Brenda and Alejandra, Guerrero shares family dishes from her hometown, Guanajuato, in Mexico, like her extremely popular pozole verde, enchiladas, carnitas, and chile rellenos.\u003c/span>\u003c/p>\n\u003ch2>Lalita Souksamlane & Wassana Korkheiola\u003c/h2>\n\u003cp>\u003cb>Lao Table\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/qyK4Dn4JMbC2\">149 2nd St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94105\u003c/p>\n\u003cp>\u003cb>Osha Thai\u003c/b>\u003cbr>\n\u003ca href=\"http://oshathai.com/\">See website for all locations\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132985\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-132985\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/lao-table.jpg\" alt=\"A dinner spread at Lao Table\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-128x128.jpg 128w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">A dinner spread at Lao Table \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to a \u003c/span>\u003ca href=\"https://www.sfgate.com/restaurants/article/Osha-Thai-s-sisterhood-of-success-3202814.php\">\u003cspan style=\"font-weight: 400\">2010 SFGATE article\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, “When sisters Wassana Korkhieola and Lalita Souksamlane needed a name for their Thai restaurant in the Tenderloin, they went with the royal Thai word for \"delicious.\"” At that point, Osha Thai was a certified empire with locations throughout San Francisco. This year, Osha Thai will be celebrating 23 years in the fall — an impressive achievement in the Bay Area where restaurants tend to come and go. \u003c/span>\u003cbr>\n[aside postID=\"bayareabites_132854\" label=\"Women-Led Businesses at the Farmers Market\"]\u003cbr>\n\u003cspan style=\"font-weight: 400\">The two sisters immigrated from Thailand in their 20s and opened Osha Thai in 1996 — and they have been deeply involved in every aspect of their restaurant empire since then, from the interior design to the menu. In fact, Chef Souksamlane uses many of her father’s original recipes on the menu for both Osha Thai and \u003ca href=\"http://laotablesf.com/\">Lao Table.\u003c/a> \u003c/span>\u003c/p>\n\u003ch2>Dominica Rice Cisneros\u003c/h2>\n\u003cp>\u003cb>Cosecha\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/oV762AKcHQ12\">907 Washington St.\u003c/a>\u003cbr>\nOakland, CA\u003cbr>\n94607\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=kMzvLA1mLb0\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you look up Dominica Rice-Cisneros, you’ll find on her website that she is “a chef, entrepreneur, mother, wife, community activist and urban gardener who believes that every single person deserves access to high-quality foods.” She has been cooking for over 30 years, and, in 2017, she was inducted into Les Dames d'Escoffier, San Francisco, a philanthropic group of women leaders in the fields of food, fine beverage and hospitality. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mentored by a notable female chef (Alice Waters) herself, Rice-Cisneros is a champion for females in the food industry and believes in providing career opportunities for local women in the Bay Area. At her California-Mexican café \u003ca href=\"http://www.cosechacafe.com/\">Cosecha\u003c/a>, she hires many mothers and helps them make it work. In \u003ca href=\"https://www.berkeleyside.com/2018/05/11/working-moms-in-east-bay-food-scene\">a Berkeleyside interview\u003c/a>, she shared that “her hope is that all women can work to let go of the unnecessary burden of feeling they need to take care of everything and everyone.”\u003c/span>\u003c/p>\n\u003ch2>Fernay McPherson\u003c/h2>\n\u003cp>\u003cb>Minnie Bell’s Soul Food Movement\u003c/b>\u003cbr>\nThe Public Market\u003cbr>\n\u003ca href=\"https://goo.gl/maps/PgGubgdLHt12\">5959 Shellmound St.\u003c/a>\u003cbr>\nEmeryville, California\u003cbr>\n94608\u003c/p>\n\u003cfigure id=\"attachment_129780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-129780\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4696-new.jpg\" alt=\"Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like El Pipila's Guadalupe, Fernay McPherson is a La Cocina success story, and her rosemary fried chicken is pretty legendary. Her family moved to California around the time when the Fillmore was booming as the “Harlem of the West,” and McPherson hopes one day that Minnie Bell's can find a place in the Fillmore, bringing back that vibrant heyday. For now, you can find her at the Emeryville Public Market.\u003cbr>\n[aside postID=\"bayareabites_131944\" align=\"left\" label=\"Delicious Wild Blueberry Lemon Tart\"]\u003cbr>\nTalk about family comfort food! McPherson's late grandmother Lillie Bell and her great aunt Minnie (the namesakes of Minnie Bell’s) taught her how to cook her family’s soul food recipes and inspired her to be a chef. Along with crispy, delectable rosemary fried chicken, you can get three-cheese mac & cheese with Parmesan, fontina and cheddar, cornbread and other tasty sides at the Minnie Bell’s Soul Food Movement stand.\u003c/p>\n\u003ch2>Beth Novak Milliken & Lindy Novak\u003c/h2>\n\u003cp>\u003cb>Spottswoode\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/vPgRaEsq63p\">1902 Madrona Ave.\u003c/a>\u003cbr>\nSt Helena, CA\u003cbr>\n94574\u003c/p>\n\u003cfigure id=\"attachment_132988\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg class=\"size-full wp-image-132988\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cp1101-wine-1440x960.jpg\" alt=\"Wines that guests drank on the set of the premiere episode of Check, Please! Bay Area season 11 included a Spottswoode Sauvignon Blanc.\" width=\"1440\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-1200x800.jpg 1200w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Wines that guests drank on the set of the premiere episode of Check, Please! Bay Area season 11 included a Spottswoode Sauvignon Blanc.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">From the very beginning, \u003ca href=\"https://www.spottswoode.com/\">Spottswoode\u003c/a> was found and led by talented women. Mary Novak took over the vineyard after her husband’s death in 1977 and successfully completed her first harvest soon after, selling grapes to local vintners. Her daughters joined Novak (Beth in 1987 and Lindy in 1992) and, together, the trio established Spottswoode as one of Napa Valley’s most esteemed multigenerational family estates. They are known for their Cabernet Sauvignon, and, according to Check, Please! Bay Area host Leslie Sbrocco's \u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">wine notes from Season 11's premiere\u003c/a>, it \"is rightly celebrated for its elegance and ageworthiness.\"\u003c/span>\u003cbr>\n[aside postID=\"bayareabites_131469\" label=\"Ancho Chili and Chocolate Braised Short Ribs\"]\u003cbr>\n\u003cspan style=\"font-weight: 400\">Spottswoode has made an enduring commitment to stewardship over the years by adopting solar energy, spearheading the restoration of Spring Creek, annually contributing 1% of winery profits to environmental causes through 1% for the Planet, and making notable contributions to the Land Trust of Napa County, Garden Conservancy, Yosemite Conservancy, and the Trust for Public Land. Today, Beth is Spottswoode’s President & CEO, and Lindy is its Marketing Ambassador. They carry on their mother’s legacy with their families (and Pete, the family labrador and Chief Greeter at Spottswoode).\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For more eateries to visit during Women's History Month, see below.\u003c/p>\n\u003ch2>\u003cb>San Francisco\u003c/b>\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.frances-sf.com/\">\u003cspan style=\"font-weight: 400\">Frances\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Melissa Perello, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.octavia-sf.com/\">\u003cspan style=\"font-weight: 400\">Octavia\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Melissa Perello, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://bpatisserie.com/\">\u003cspan style=\"font-weight: 400\">b.patisserie\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Belinda Leong, head pastry chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://frenchsoulfood.com/\">\u003cspan style=\"font-weight: 400\">Brenda’s French Soul Food\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.libbyjane.com/\">\u003cspan style=\"font-weight: 400\">Libby Jane\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://brendasmeatandthree.com/\">\u003cspan style=\"font-weight: 400\">Brenda’s Meat & Three\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/19180/check-please-bay-area-reviews-roccos-cafe-maybecks-brendas-french-soul-food\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://statebirdsf.com/\">\u003cspan style=\"font-weight: 400\">State Bird Provisions\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nicole Krasinski, pastry chef & co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://theprogress-sf.com/\">\u003cspan style=\"font-weight: 400\">the Progress\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nicole Krasinski, chef and co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.calarestaurant.com/\">\u003cspan style=\"font-weight: 400\">Cala\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Gabriela Cámara, chef\u003c/span> (\u003ca href=\"https://www.kqed.org/checkplease/18482/check-please-bay-area-reviews-cala-moss-beach-distillery-rocker-oysterfellers-kitchen-saloon\">\u003cb>Watch Check, Please! Bay Area review,\u003c/b>\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\"> \u003cb>Read BAB review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.boulevardrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Boulevard\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nancy Oakes, chef & co-owner, Dana Younkin, chef, and Lisa Lu, pastry chef\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.prospectsf.com/\">\u003cspan style=\"font-weight: 400\">Prospect\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nancy Oakes, chef, Pamela Mazzola, chef & partner, Kathy King, partner \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.a16pizza.com/\">\u003cspan style=\"font-weight: 400\">A16\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nicolette Manescalchi, chef, Shelley Lindgren, wine director\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.foreigncinema.com/\">\u003cspan style=\"font-weight: 400\">Foreign Cinema\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Gayle Pirie, chef & co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://daflora.com/\">\u003cspan style=\"font-weight: 400\">Da Flora\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jen McMahon, chef & co-owner (\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=k67ErJFdZ3Q\">\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.jardiniere.com/\">\u003cspan style=\"font-weight: 400\">Jardinière\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Traci Des Jardins, chef & owner \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=aqMaj2erTtQ\">(\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://auntieaprils.net/\">\u003cspan style=\"font-weight: 400\">Auntie April’s\u003c/span>\u003c/a> \u003cspan style=\"font-weight: 400\">(Link does not work)\u003c/span>\u003cspan style=\"font-weight: 400\">: April Spears, chef & owner \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\">(\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.rtrotisserie.com/\">\u003cspan style=\"font-weight: 400\">RT Rotisserie\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sarah Rich, chef & co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.richtablesf.com/\">\u003cspan style=\"font-weight: 400\">Rich Table\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sarah Rich, chef & co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://kinkhao.com/index.html\">\u003cspan style=\"font-weight: 400\">Kin Khao\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Pim Techamuanvivit, chef & owner \u003c/span>\u003cb>\u003ca href=\"https://www.kqed.org/checkplease/18170/check-please-bay-area-season-12-reviews-jannah-baghdad-by-the-bay-kin-khao-el-aguila-mexican-cuisine\">(Watch Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.medianochesf.com/\">\u003cspan style=\"font-weight: 400\">Media Noche\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Madelyn Markoe, co-owner, Jessie Barker, co-owner,\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.ateliercrenn.com/\">\u003cspan style=\"font-weight: 400\">Atelier Crenn\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Dominique Crenn, chef & owner (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/17813/check-please-bay-area-reviews-tosca-cafe-nicks-next-door-atelier-crenn\">\u003cb>Watch Check Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.petitcrenn.com/\">\u003cspan style=\"font-weight: 400\">Petit Crenn\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Dominique Crenn, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.brownsugarkitchen.com/\">\u003cspan style=\"font-weight: 400\">Brown Sugar Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Tanya Holland, chef & owner (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/2902/brown-sugar-kitchen-restaurant-info\">\u003cb>Watch Check Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://piccino.com/\">\u003cspan style=\"font-weight: 400\">Piccino\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sher Rogat and Margherita Stewart Sagan, co-owners\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.besharamrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Besharam\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Heena Patel, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://internationalsmoke.com/\">\u003cspan style=\"font-weight: 400\">International Smoke\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Ayesha Curry, co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.locandasf.com/\">\u003cspan style=\"font-weight: 400\">Locanda\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Annie Stoll, co-owner \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://barzotto.com/\">\u003cspan style=\"font-weight: 400\">Barzotto\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Michelle Minori, chef\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.elpipila.com/\">\u003cspan style=\"font-weight: 400\">El Pipila\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Guadalupe Guerrero, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://dynamodonut.com/\">\u003cspan style=\"font-weight: 400\">Dynamo Donut and Coffee\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sara Spearin, chef & owner \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://oshathai.com/\">\u003cspan style=\"font-weight: 400\">Osha Thai\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Lalita Souksamlane & Wassana Korkheiola, co-owners \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://laotablesf.com/\">\u003cspan style=\"font-weight: 400\">Lao Table\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Lalita Souksamlane & Wassana Korkheiola, co-owners \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://greensrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Greens:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Denise St. Onge, chef (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/7754/greens-restaurant-info\">\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://zunicafe.com/\">\u003cspan style=\"font-weight: 400\">Zuni Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: founded by Judy Rodgers\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.threebabesbakeshop.com/\">\u003cspan style=\"font-weight: 400\">Three Babes Bakeshop\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Lenore Estrada, co-founder & chef\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.gardenias-sf.com/\">\u003cspan style=\"font-weight: 400\">Gardenias\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Dana Tommasino, co-owner and chef, Margie Conrad, co-owner and wine director\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/19281/check-please-bay-area-reviews-bucks-of-woodside-noodles-pho-me-gardenias-restaurant\"> (\u003cb>Watch Check, Please! Bay Area review\u003c/b>\u003c/a>)\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.elsursf.com/\">\u003cspan style=\"font-weight: 400\">El Sur\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Marianne Despres, owner & chef\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.smittenicecream.com/\">\u003cspan style=\"font-weight: 400\">Smitten Ice Cream\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Robyn Sue Fisher, owner and chef\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.garibaldisrestaurant.com/\">Garibaldi's\u003c/a>: Cate Mason, owner\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.nightbirdrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Nightbird:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Kim Alter, chef & owner \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.marlabakery.com/\">\u003cspan style=\"font-weight: 400\">Marla Bakery\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Amy Brown, chef and co-owner (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/16781/watch-check-please-bay-area-review-papillon-marla-bakery-la-viga-restaurant\">\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://thefrontporchsf.com/\">\u003cspan style=\"font-weight: 400\">The Front Porch:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Josephine White, co-owner \u003cb>\u003ca href=\"https://www.kqed.org/checkplease/335/the-front-porch-restaurant-info\">(Watch Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.blackjetbakingco.com/\">\u003cspan style=\"font-weight: 400\">Black Jet Baking Co.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Gillian Shaw, owner & head baker\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.theriddlersf.com/\">\u003cspan style=\"font-weight: 400\">The Riddler\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jen Pelka, owner, Zoe Deeg, chef\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.hayesstreetgrill.com/\">Hayes Street Grill\u003c/a>: Patricia Unterman, founder and co-owner\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://marlowesf.com/\">\u003cspan style=\"font-weight: 400\">Marlowe:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Anna Weinberg, co-owner, Jennifer Puccio, chef and partner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://parktavernsf.com/\">\u003cspan style=\"font-weight: 400\">Park Tavern:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Anna Weinberg, co-owner, Jennifer Puccio, chef and co-owner\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/7890/park-tavern-restaurant-info\"> (\u003cb>Watch Check, Please! Bay Area review\u003c/b>\u003c/a>)\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://thecavaliersf.com/\">\u003cspan style=\"font-weight: 400\">The Cavalier\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Anna Weinberg, co-owner, Jennifer Puccio, chef and co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://petitmarlowesf.com/\">\u003cspan style=\"font-weight: 400\">Petite Marlowe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Anna Weinberg, co-owner, Jennifer Puccio, chef and co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://leossf.com/\">\u003cspan style=\"font-weight: 400\">Leo's Oyster Bar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Anna Weinberg, co-owner, Jennifer Puccio, chef and co-owner\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://bussabasf.com/\">Bussaba\u003c/a>: Ning Ariya, owner and executive chef\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.richtablesf.com/our-story/\">\u003cspan style=\"font-weight: 400\">Rich Table\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sarah Rich, chef \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://biniskitchen.com/about/\">\u003cspan style=\"font-weight: 400\">Bini's Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Binita Pradhan, chef and owner \u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch2>\u003cb>East Bay\u003c/b>\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.brownsugarkitchen.com/\">\u003cspan style=\"font-weight: 400\">Brown Sugar Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Tanya Holland, chef & owner (Oakland)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=BOUE6BeOsjQ\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.chezpanisse.com/intro.php\">\u003cspan style=\"font-weight: 400\">Chez Panisse\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Alice Waters, chef & owner (Berkeley)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://salutemarinabay.com/\">\u003cspan style=\"font-weight: 400\">Salute e Vita Ristorante\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Menbu Akililu, owner (Richmond)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=9cM4_mDYGCQ\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.yelp.com/biz/guerilla-cafe-berkeley\">\u003cspan style=\"font-weight: 400\">Guerilla Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Andrea Ali, chef & co-owner, Kobu Konte, co-owner, and Rachel Konte, co-owner (Berkeley)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=QjCJDQP1p-o\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli>Tay Ho Oakland: Denise Ho, chef & owner (Oakland) \u003cstrong>(\u003ca href=\"https://youtu.be/AP2uAflVp-Y\">Watch Check, Please! Bay Area review\u003c/a>)\u003c/strong>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://lannathailivermore.com/\">\u003cspan style=\"font-weight: 400\">Lanna Thai\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Prakin Gamble, chef & owner (Livermore)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=JFZOxrG1UjM\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.cosechacafe.com/\">\u003cspan style=\"font-weight: 400\">Cosecha\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Dominica Rice Cisneros, chef & owner (Oakland)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=kMzvLA1mLb0\"> (\u003cb>Watch Check, Please! Bay Area review) \u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.thecookandherfarmer.com/\">\u003cspan style=\"font-weight: 400\">The Cook and Her Farmer\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Romney Steele, chef & co-owner (Oakland)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=Mx0XLXBaVaI\"> (\u003cb>Watch Check, Please! Bay Area review) \u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.souleyvegan.com/home.html\">\u003cspan style=\"font-weight: 400\">Souley Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Tamearra Dyson, chef & owner (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.nyumbai.com/#new-page-1\">\u003cspan style=\"font-weight: 400\">Nyum Bai\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nite Yun, chef & owner (Emeryville)\u003c/span>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/10/noodle-soups-share-cambodian-culture-at-nyum-bai/\"> (\u003cb>Read BAB review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.minniebellssoul.com/\">\u003cspan style=\"font-weight: 400\">Minnie Bell's Soul Movement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Fernay McPherson, owner and chef (Emeryville)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.angelineskitchen.com/\">Angeline's Louisiana Kitchen\u003c/a>: Tempe Minaga-Teves, co-owner\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.shakewelloakland.com/#home-section\">\u003cspan style=\"font-weight: 400\">Shakewell\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jen Biesty, chef & co-owner (Oakland) (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/17372/check-please-bay-area-reviews-flatiron-shakewell-firenze-by-night\">\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.realmissolliesoakland.com/\">\u003cspan style=\"font-weight: 400\">Miss Ollie's\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sarah Kirnon, chef and owner (Oakland)\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/18127/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo\"> (\u003cb>Watch Check, Please! Bay Area review\u003c/b>\u003c/a>)\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.reemscalifornia.com/\">\u003cspan style=\"font-weight: 400\">Reem's\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Reem Assil, chef and co-owner (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.dyafaoakland.com/\">\u003cspan style=\"font-weight: 400\">Dyafa\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Reem Assil, chef and co-owner (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.honoremeryville.com/\">\u003cspan style=\"font-weight: 400\">Honor Kitchen + Cocktails\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Lara Trupelli, co-owner (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://copperspoonoakland.com/\">\u003cspan style=\"font-weight: 400\">Copper Spoon\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Carmen Anderson & Vita Simone Strauss, co-owners (Oakland) \u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/19220/check-please-bay-area-reviews-la-marcha-tapas-bar-arun-thai-copper-spoon-cocktails-kitchen\">\u003cb>(Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.nidooakland.com/\">\u003cspan style=\"font-weight: 400\">Nido Kitchen & Bar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Silvia McCollow, chef and co-owner (Oakland) (\u003c/span>\u003cb>\u003ca href=\"https://www.kqed.org/checkplease/18039/check-please-bay-area-reviews-gold-mirror-italian-restaurant-the-plumed-horse-nido\">Watch Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.oesteoakland.com/\">\u003cspan style=\"font-weight: 400\">Oeste\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Anna Villalobos, Lea Redmond, Sandra Davis, co-owners (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.facebook.com/fobkitchen/\">\u003cspan style=\"font-weight: 400\">FOB Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Brandi Dulce, co-owner, Janice Dulce, co-owner and chef (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.brazilianbreads.com/\">\u003cspan style=\"font-weight: 400\">Brazilian Breads\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: \u003c/span>\u003cspan style=\"font-weight: 400\">Delvira Rodrigues, chef and owner (Berkeley) \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.facebook.com/zazzifoods/\">\u003cspan style=\"font-weight: 400\">Zazzi Foods\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Cassandra Chen, chef & owner (Berkeley)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://moussakakitchen.com/\">\u003cspan style=\"font-weight: 400\">Moussaka Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nilgun Boyar, owner & chef, Nildan Boyar, chef (San Leandro)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch2>\u003cb>South Bay\u003c/b>\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.pastamoon.com/\">\u003cspan style=\"font-weight: 400\">Pasta Moon\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Kim Levin, chef & owner (Half Moon Bay)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=hBGOeh7RHlg\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.cooleatz.com/flea-st-cafe\">\u003cspan style=\"font-weight: 400\">Flea Street Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jesse Ziff Cool, chef & owner (Menlo Park)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=UZs1UvICNQQ\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.tobangkoreanbbq.com/menu/\">\u003cspan style=\"font-weight: 400\">To Bang Korean BBQ\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Ji Yeon Kim, owner (Santa Clara)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=2Av8QKQQjvA\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://tamarinerestaurant.com/\">\u003cspan style=\"font-weight: 400\">Tamarine Restaurant and Gallery\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Tanya Hyunh Hartley, co-owner, and Tammy Hyunh, chef & co-owner (Palo Alto)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=vwN5KBEThKw\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.adegarest.com/\">\u003cspan style=\"font-weight: 400\">Adega\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jessica Carreira, pastry chef (San Jose)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://birddogpa.com/#\">\u003cspan style=\"font-weight: 400\">Bird Dog\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Serena Chow, pastry chef, Emily Perry Wilson, co-owner (Palo Alto) \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://sumikagrill.com/\">\u003cspan style=\"font-weight: 400\">Sumika\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Kuniko Ozawa, chef and co-owner (Los Altos) \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.zareensrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Zareen’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Zareen Khan, chef and owner (Mountain View and Palo Alto)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.manresabread.com/\">\u003cspan style=\"font-weight: 400\">Manresa Bread\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Avery Ruzicka, head baker and owner (Los Altos, Los Gatos and Campbell)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.frostcupcakefactory.com/\">Frost Cupcake Factory\u003c/a>: Andrea Buswell, owner (San Jose)\u003c/li>\n\u003c/ul>\n\u003ch2>\u003cb>North Bay\u003c/b>\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://mustardsgrill.com/\">\u003cspan style=\"font-weight: 400\">Mustards Grill\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Cindy Pawclyn, owner & chef (Napa)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=C4dx4oQIFb4\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.huaracheloco.com/\">\u003cspan style=\"font-weight: 400\">El Huarache Loco\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Veronica Salazar, chef & owner (Larkspur & San Francisco)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=hdSUAA_tZuw\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.copitarestaurant.com/\">\u003cspan style=\"font-weight: 400\">Copita Tequileria y Comida\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Joanne Weir, owner (Sausalito)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=fIfcqxUAvbY\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://lodgeattiburon.com/amenities/tiburon-tavern/\">\u003cspan style=\"font-weight: 400\">Tiburon Tavern\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Annie Hongkham, chef (Tiburon)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://zazukitchen.com/\">\u003cspan style=\"font-weight: 400\">Zazu Kitchen & Farm\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Duskie Estes, chef and co-owner (Sebastopol)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.elmolinocentral.com/\">\u003cspan style=\"font-weight: 400\">El Molino Central\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: \u003c/span>\u003cspan style=\"font-weight: 400\">Karen Taylor Waikiki, chef (Sonoma) \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.spottswoode.com/\">\u003cspan style=\"font-weight: 400\">Spottswoode\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Beth Novak Milliken & Lindy Novak, owners (St.\u003cbr>\nHelena)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://flourcraftbakery.com/\">Flour Craft Bakery & Cafe\u003c/a>: Heather Hardcastle, co-owner (Mill Valley)\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.thecharteroak.com/\">\u003cspan style=\"font-weight: 400\">The Charter Oak\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Katianna Hong, chef (St. Helena)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.pressnapavalley.com/\">Press\u003c/a>: Samantha Rudd, owner, Amanda McCrossin, wine director (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.abcnapa.com/\">Alexis Baking Company\u003c/a>: Alexis Handelman, owner (Napa)\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Support female-owned eateries in the Bay Area during Women's History Month and beyond.","status":"publish","parent":0,"modified":1554397033,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":2336},"headData":{"title":"Want to Support Female-Owned Eateries? Here's a Bay Area List | KQED","description":"Support female-owned eateries in the Bay Area during Women's History Month and beyond.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Want to Support Female-Owned Eateries? Here's a Bay Area List","datePublished":"2019-03-14T20:19:33.000Z","dateModified":"2019-04-04T16:57:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"132790 https://ww2.kqed.org/bayareabites/?p=132790","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/03/14/want-to-support-female-owned-eateries-heres-a-bay-area-list/","disqusTitle":"Want to Support Female-Owned Eateries? Here's a Bay Area List","path":"/bayareabites/132790/want-to-support-female-owned-eateries-heres-a-bay-area-list","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Continuing our tradition of honoring top female talents in the Bay Area, we are continuing \u003ca href=\"https://www.kqed.org/bayareabites/107423/celebrating-bay-area-women-chefs-on-international-womens-day\">2016 guide\u003c/a> and \u003ca href=\"https://www.kqed.org/bayareabites/115723/celebrate-womens-history-month-at-these-women-owned-restaurants\"> 2017 guide\u003c/a> with another write up featuring some of the women in the Bay Area food industry who are really impressing us and making an impact in the community. From chefs to food advocates to restaurateurs, there are women shaping what we eat and drink and how we do it.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_132755","label":"Women to Watch: Cannabis "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nSadly, women make up a good chunk of the entry-level workforce in the food industry but are underrepresented across the board above this level — not to mention the low number of women of color in the industry overall. Luckily, there are successful women in the food industry who are champions for their peers, and their stories and advice are powerful for other women who want to follow in their footsteps. Additionally, there are organizations like\u003ca href=\"https://womenchefs.org/\"> Women Chefs & Restaurateurs\u003c/a> and the \u003ca href=\"https://www.jamesbeard.org/womens-entrepreneurial-leadership-program\">James Beard Foundation's Women Entrepreneurial Leadership Program\u003c/a> that have been working to give more women resources to start their own restaurants and companies.\u003c/p>\n\u003cp>For Women’s History Month, you can help these local, hardworking women by putting your money where your mouth is and going to support a female-led or owned business. Please note, this guide does not include every female-owned restaurant, bar, bakery or pop-up in the whole Bay Area, so please feel free to add any favorites we may have missed by tagging us on social! You can find us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a>.\u003c/p>\n\u003ch2>Guadalupe Guerrero\u003c/h2>\n\u003cp>\u003cb>El Pipila\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Qi13rdU9xtA2\">889 Brannan St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94103\u003c/p>\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/LrmNf1VIGUY'\n title='//www.youtube.com/embed/LrmNf1VIGUY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">You may have heard of \u003ca href=\"https://www.elpipila.com/\">El Pipila\u003c/a>’s Guadalupe Guerrero from our digital series, Taste This. La Cocina is a non-profit incubator that has taught and guided many low-income entrepreneurs like Guerrero how to start and maintain a small business in the Bay Area, one of the most challenging culinary landscapes in the country. Guerrero built her catering business with their help, and her brick and mortar restaurant by the same name just opened at the end of last year. \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\">Along with her two daughters Brenda and Alejandra, Guerrero shares family dishes from her hometown, Guanajuato, in Mexico, like her extremely popular pozole verde, enchiladas, carnitas, and chile rellenos.\u003c/span>\u003c/p>\n\u003ch2>Lalita Souksamlane & Wassana Korkheiola\u003c/h2>\n\u003cp>\u003cb>Lao Table\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/qyK4Dn4JMbC2\">149 2nd St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94105\u003c/p>\n\u003cp>\u003cb>Osha Thai\u003c/b>\u003cbr>\n\u003ca href=\"http://oshathai.com/\">See website for all locations\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132985\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-132985\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/lao-table.jpg\" alt=\"A dinner spread at Lao Table\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-128x128.jpg 128w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">A dinner spread at Lao Table \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to a \u003c/span>\u003ca href=\"https://www.sfgate.com/restaurants/article/Osha-Thai-s-sisterhood-of-success-3202814.php\">\u003cspan style=\"font-weight: 400\">2010 SFGATE article\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, “When sisters Wassana Korkhieola and Lalita Souksamlane needed a name for their Thai restaurant in the Tenderloin, they went with the royal Thai word for \"delicious.\"” At that point, Osha Thai was a certified empire with locations throughout San Francisco. This year, Osha Thai will be celebrating 23 years in the fall — an impressive achievement in the Bay Area where restaurants tend to come and go. \u003c/span>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_132854","label":"Women-Led Businesses at the Farmers Market "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">The two sisters immigrated from Thailand in their 20s and opened Osha Thai in 1996 — and they have been deeply involved in every aspect of their restaurant empire since then, from the interior design to the menu. In fact, Chef Souksamlane uses many of her father’s original recipes on the menu for both Osha Thai and \u003ca href=\"http://laotablesf.com/\">Lao Table.\u003c/a> \u003c/span>\u003c/p>\n\u003ch2>Dominica Rice Cisneros\u003c/h2>\n\u003cp>\u003cb>Cosecha\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/oV762AKcHQ12\">907 Washington St.\u003c/a>\u003cbr>\nOakland, CA\u003cbr>\n94607\u003c/p>\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/kMzvLA1mLb0'\n title='//www.youtube.com/embed/kMzvLA1mLb0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">If you look up Dominica Rice-Cisneros, you’ll find on her website that she is “a chef, entrepreneur, mother, wife, community activist and urban gardener who believes that every single person deserves access to high-quality foods.” She has been cooking for over 30 years, and, in 2017, she was inducted into Les Dames d'Escoffier, San Francisco, a philanthropic group of women leaders in the fields of food, fine beverage and hospitality. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mentored by a notable female chef (Alice Waters) herself, Rice-Cisneros is a champion for females in the food industry and believes in providing career opportunities for local women in the Bay Area. At her California-Mexican café \u003ca href=\"http://www.cosechacafe.com/\">Cosecha\u003c/a>, she hires many mothers and helps them make it work. In \u003ca href=\"https://www.berkeleyside.com/2018/05/11/working-moms-in-east-bay-food-scene\">a Berkeleyside interview\u003c/a>, she shared that “her hope is that all women can work to let go of the unnecessary burden of feeling they need to take care of everything and everyone.”\u003c/span>\u003c/p>\n\u003ch2>Fernay McPherson\u003c/h2>\n\u003cp>\u003cb>Minnie Bell’s Soul Food Movement\u003c/b>\u003cbr>\nThe Public Market\u003cbr>\n\u003ca href=\"https://goo.gl/maps/PgGubgdLHt12\">5959 Shellmound St.\u003c/a>\u003cbr>\nEmeryville, California\u003cbr>\n94608\u003c/p>\n\u003cfigure id=\"attachment_129780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-129780\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4696-new.jpg\" alt=\"Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like El Pipila's Guadalupe, Fernay McPherson is a La Cocina success story, and her rosemary fried chicken is pretty legendary. Her family moved to California around the time when the Fillmore was booming as the “Harlem of the West,” and McPherson hopes one day that Minnie Bell's can find a place in the Fillmore, bringing back that vibrant heyday. For now, you can find her at the Emeryville Public Market.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_131944","align":"left","label":"Delicious Wild Blueberry Lemon Tart "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nTalk about family comfort food! McPherson's late grandmother Lillie Bell and her great aunt Minnie (the namesakes of Minnie Bell’s) taught her how to cook her family’s soul food recipes and inspired her to be a chef. Along with crispy, delectable rosemary fried chicken, you can get three-cheese mac & cheese with Parmesan, fontina and cheddar, cornbread and other tasty sides at the Minnie Bell’s Soul Food Movement stand.\u003c/p>\n\u003ch2>Beth Novak Milliken & Lindy Novak\u003c/h2>\n\u003cp>\u003cb>Spottswoode\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/vPgRaEsq63p\">1902 Madrona Ave.\u003c/a>\u003cbr>\nSt Helena, CA\u003cbr>\n94574\u003c/p>\n\u003cfigure id=\"attachment_132988\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg class=\"size-full wp-image-132988\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cp1101-wine-1440x960.jpg\" alt=\"Wines that guests drank on the set of the premiere episode of Check, Please! Bay Area season 11 included a Spottswoode Sauvignon Blanc.\" width=\"1440\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-1200x800.jpg 1200w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Wines that guests drank on the set of the premiere episode of Check, Please! Bay Area season 11 included a Spottswoode Sauvignon Blanc.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">From the very beginning, \u003ca href=\"https://www.spottswoode.com/\">Spottswoode\u003c/a> was found and led by talented women. Mary Novak took over the vineyard after her husband’s death in 1977 and successfully completed her first harvest soon after, selling grapes to local vintners. Her daughters joined Novak (Beth in 1987 and Lindy in 1992) and, together, the trio established Spottswoode as one of Napa Valley’s most esteemed multigenerational family estates. They are known for their Cabernet Sauvignon, and, according to Check, Please! Bay Area host Leslie Sbrocco's \u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">wine notes from Season 11's premiere\u003c/a>, it \"is rightly celebrated for its elegance and ageworthiness.\"\u003c/span>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_131469","label":"Ancho Chili and Chocolate Braised Short Ribs "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Spottswoode has made an enduring commitment to stewardship over the years by adopting solar energy, spearheading the restoration of Spring Creek, annually contributing 1% of winery profits to environmental causes through 1% for the Planet, and making notable contributions to the Land Trust of Napa County, Garden Conservancy, Yosemite Conservancy, and the Trust for Public Land. Today, Beth is Spottswoode’s President & CEO, and Lindy is its Marketing Ambassador. They carry on their mother’s legacy with their families (and Pete, the family labrador and Chief Greeter at Spottswoode).\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For more eateries to visit during Women's History Month, see below.\u003c/p>\n\u003ch2>\u003cb>San Francisco\u003c/b>\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.frances-sf.com/\">\u003cspan style=\"font-weight: 400\">Frances\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Melissa Perello, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.octavia-sf.com/\">\u003cspan style=\"font-weight: 400\">Octavia\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Melissa Perello, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://bpatisserie.com/\">\u003cspan style=\"font-weight: 400\">b.patisserie\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Belinda Leong, head pastry chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://frenchsoulfood.com/\">\u003cspan style=\"font-weight: 400\">Brenda’s French Soul Food\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.libbyjane.com/\">\u003cspan style=\"font-weight: 400\">Libby Jane\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://brendasmeatandthree.com/\">\u003cspan style=\"font-weight: 400\">Brenda’s Meat & Three\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/19180/check-please-bay-area-reviews-roccos-cafe-maybecks-brendas-french-soul-food\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://statebirdsf.com/\">\u003cspan style=\"font-weight: 400\">State Bird Provisions\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nicole Krasinski, pastry chef & co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://theprogress-sf.com/\">\u003cspan style=\"font-weight: 400\">the Progress\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nicole Krasinski, chef and co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.calarestaurant.com/\">\u003cspan style=\"font-weight: 400\">Cala\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Gabriela Cámara, chef\u003c/span> (\u003ca href=\"https://www.kqed.org/checkplease/18482/check-please-bay-area-reviews-cala-moss-beach-distillery-rocker-oysterfellers-kitchen-saloon\">\u003cb>Watch Check, Please! Bay Area review,\u003c/b>\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\"> \u003cb>Read BAB review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.boulevardrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Boulevard\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nancy Oakes, chef & co-owner, Dana Younkin, chef, and Lisa Lu, pastry chef\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.prospectsf.com/\">\u003cspan style=\"font-weight: 400\">Prospect\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nancy Oakes, chef, Pamela Mazzola, chef & partner, Kathy King, partner \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.a16pizza.com/\">\u003cspan style=\"font-weight: 400\">A16\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nicolette Manescalchi, chef, Shelley Lindgren, wine director\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.foreigncinema.com/\">\u003cspan style=\"font-weight: 400\">Foreign Cinema\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Gayle Pirie, chef & co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://daflora.com/\">\u003cspan style=\"font-weight: 400\">Da Flora\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jen McMahon, chef & co-owner (\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=k67ErJFdZ3Q\">\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.jardiniere.com/\">\u003cspan style=\"font-weight: 400\">Jardinière\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Traci Des Jardins, chef & owner \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=aqMaj2erTtQ\">(\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://auntieaprils.net/\">\u003cspan style=\"font-weight: 400\">Auntie April’s\u003c/span>\u003c/a> \u003cspan style=\"font-weight: 400\">(Link does not work)\u003c/span>\u003cspan style=\"font-weight: 400\">: April Spears, chef & owner \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\">(\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.rtrotisserie.com/\">\u003cspan style=\"font-weight: 400\">RT Rotisserie\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sarah Rich, chef & co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.richtablesf.com/\">\u003cspan style=\"font-weight: 400\">Rich Table\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sarah Rich, chef & co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://kinkhao.com/index.html\">\u003cspan style=\"font-weight: 400\">Kin Khao\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Pim Techamuanvivit, chef & owner \u003c/span>\u003cb>\u003ca href=\"https://www.kqed.org/checkplease/18170/check-please-bay-area-season-12-reviews-jannah-baghdad-by-the-bay-kin-khao-el-aguila-mexican-cuisine\">(Watch Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.medianochesf.com/\">\u003cspan style=\"font-weight: 400\">Media Noche\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Madelyn Markoe, co-owner, Jessie Barker, co-owner,\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.ateliercrenn.com/\">\u003cspan style=\"font-weight: 400\">Atelier Crenn\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Dominique Crenn, chef & owner (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/17813/check-please-bay-area-reviews-tosca-cafe-nicks-next-door-atelier-crenn\">\u003cb>Watch Check Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.petitcrenn.com/\">\u003cspan style=\"font-weight: 400\">Petit Crenn\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Dominique Crenn, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.brownsugarkitchen.com/\">\u003cspan style=\"font-weight: 400\">Brown Sugar Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Tanya Holland, chef & owner (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/2902/brown-sugar-kitchen-restaurant-info\">\u003cb>Watch Check Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://piccino.com/\">\u003cspan style=\"font-weight: 400\">Piccino\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sher Rogat and Margherita Stewart Sagan, co-owners\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.besharamrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Besharam\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Heena Patel, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://internationalsmoke.com/\">\u003cspan style=\"font-weight: 400\">International Smoke\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Ayesha Curry, co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.locandasf.com/\">\u003cspan style=\"font-weight: 400\">Locanda\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Annie Stoll, co-owner \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://barzotto.com/\">\u003cspan style=\"font-weight: 400\">Barzotto\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Michelle Minori, chef\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.elpipila.com/\">\u003cspan style=\"font-weight: 400\">El Pipila\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Guadalupe Guerrero, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://dynamodonut.com/\">\u003cspan style=\"font-weight: 400\">Dynamo Donut and Coffee\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sara Spearin, chef & owner \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://oshathai.com/\">\u003cspan style=\"font-weight: 400\">Osha Thai\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Lalita Souksamlane & Wassana Korkheiola, co-owners \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://laotablesf.com/\">\u003cspan style=\"font-weight: 400\">Lao Table\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Lalita Souksamlane & Wassana Korkheiola, co-owners \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://greensrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Greens:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Denise St. Onge, chef (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/7754/greens-restaurant-info\">\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://zunicafe.com/\">\u003cspan style=\"font-weight: 400\">Zuni Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: founded by Judy Rodgers\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.threebabesbakeshop.com/\">\u003cspan style=\"font-weight: 400\">Three Babes Bakeshop\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Lenore Estrada, co-founder & chef\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.gardenias-sf.com/\">\u003cspan style=\"font-weight: 400\">Gardenias\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Dana Tommasino, co-owner and chef, Margie Conrad, co-owner and wine director\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/19281/check-please-bay-area-reviews-bucks-of-woodside-noodles-pho-me-gardenias-restaurant\"> (\u003cb>Watch Check, Please! Bay Area review\u003c/b>\u003c/a>)\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.elsursf.com/\">\u003cspan style=\"font-weight: 400\">El Sur\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Marianne Despres, owner & chef\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.smittenicecream.com/\">\u003cspan style=\"font-weight: 400\">Smitten Ice Cream\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Robyn Sue Fisher, owner and chef\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.garibaldisrestaurant.com/\">Garibaldi's\u003c/a>: Cate Mason, owner\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.nightbirdrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Nightbird:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Kim Alter, chef & owner \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.marlabakery.com/\">\u003cspan style=\"font-weight: 400\">Marla Bakery\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Amy Brown, chef and co-owner (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/16781/watch-check-please-bay-area-review-papillon-marla-bakery-la-viga-restaurant\">\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://thefrontporchsf.com/\">\u003cspan style=\"font-weight: 400\">The Front Porch:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Josephine White, co-owner \u003cb>\u003ca href=\"https://www.kqed.org/checkplease/335/the-front-porch-restaurant-info\">(Watch Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.blackjetbakingco.com/\">\u003cspan style=\"font-weight: 400\">Black Jet Baking Co.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Gillian Shaw, owner & head baker\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.theriddlersf.com/\">\u003cspan style=\"font-weight: 400\">The Riddler\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jen Pelka, owner, Zoe Deeg, chef\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.hayesstreetgrill.com/\">Hayes Street Grill\u003c/a>: Patricia Unterman, founder and co-owner\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://marlowesf.com/\">\u003cspan style=\"font-weight: 400\">Marlowe:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Anna Weinberg, co-owner, Jennifer Puccio, chef and partner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://parktavernsf.com/\">\u003cspan style=\"font-weight: 400\">Park Tavern:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Anna Weinberg, co-owner, Jennifer Puccio, chef and co-owner\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/7890/park-tavern-restaurant-info\"> (\u003cb>Watch Check, Please! Bay Area review\u003c/b>\u003c/a>)\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://thecavaliersf.com/\">\u003cspan style=\"font-weight: 400\">The Cavalier\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Anna Weinberg, co-owner, Jennifer Puccio, chef and co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://petitmarlowesf.com/\">\u003cspan style=\"font-weight: 400\">Petite Marlowe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Anna Weinberg, co-owner, Jennifer Puccio, chef and co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://leossf.com/\">\u003cspan style=\"font-weight: 400\">Leo's Oyster Bar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Anna Weinberg, co-owner, Jennifer Puccio, chef and co-owner\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://bussabasf.com/\">Bussaba\u003c/a>: Ning Ariya, owner and executive chef\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.richtablesf.com/our-story/\">\u003cspan style=\"font-weight: 400\">Rich Table\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sarah Rich, chef \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://biniskitchen.com/about/\">\u003cspan style=\"font-weight: 400\">Bini's Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Binita Pradhan, chef and owner \u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch2>\u003cb>East Bay\u003c/b>\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.brownsugarkitchen.com/\">\u003cspan style=\"font-weight: 400\">Brown Sugar Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Tanya Holland, chef & owner (Oakland)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=BOUE6BeOsjQ\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.chezpanisse.com/intro.php\">\u003cspan style=\"font-weight: 400\">Chez Panisse\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Alice Waters, chef & owner (Berkeley)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://salutemarinabay.com/\">\u003cspan style=\"font-weight: 400\">Salute e Vita Ristorante\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Menbu Akililu, owner (Richmond)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=9cM4_mDYGCQ\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.yelp.com/biz/guerilla-cafe-berkeley\">\u003cspan style=\"font-weight: 400\">Guerilla Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Andrea Ali, chef & co-owner, Kobu Konte, co-owner, and Rachel Konte, co-owner (Berkeley)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=QjCJDQP1p-o\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli>Tay Ho Oakland: Denise Ho, chef & owner (Oakland) \u003cstrong>(\u003ca href=\"https://youtu.be/AP2uAflVp-Y\">Watch Check, Please! Bay Area review\u003c/a>)\u003c/strong>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://lannathailivermore.com/\">\u003cspan style=\"font-weight: 400\">Lanna Thai\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Prakin Gamble, chef & owner (Livermore)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=JFZOxrG1UjM\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.cosechacafe.com/\">\u003cspan style=\"font-weight: 400\">Cosecha\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Dominica Rice Cisneros, chef & owner (Oakland)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=kMzvLA1mLb0\"> (\u003cb>Watch Check, Please! Bay Area review) \u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.thecookandherfarmer.com/\">\u003cspan style=\"font-weight: 400\">The Cook and Her Farmer\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Romney Steele, chef & co-owner (Oakland)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=Mx0XLXBaVaI\"> (\u003cb>Watch Check, Please! Bay Area review) \u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.souleyvegan.com/home.html\">\u003cspan style=\"font-weight: 400\">Souley Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Tamearra Dyson, chef & owner (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.nyumbai.com/#new-page-1\">\u003cspan style=\"font-weight: 400\">Nyum Bai\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nite Yun, chef & owner (Emeryville)\u003c/span>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/10/noodle-soups-share-cambodian-culture-at-nyum-bai/\"> (\u003cb>Read BAB review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.minniebellssoul.com/\">\u003cspan style=\"font-weight: 400\">Minnie Bell's Soul Movement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Fernay McPherson, owner and chef (Emeryville)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.angelineskitchen.com/\">Angeline's Louisiana Kitchen\u003c/a>: Tempe Minaga-Teves, co-owner\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.shakewelloakland.com/#home-section\">\u003cspan style=\"font-weight: 400\">Shakewell\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jen Biesty, chef & co-owner (Oakland) (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/17372/check-please-bay-area-reviews-flatiron-shakewell-firenze-by-night\">\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.realmissolliesoakland.com/\">\u003cspan style=\"font-weight: 400\">Miss Ollie's\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sarah Kirnon, chef and owner (Oakland)\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/18127/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo\"> (\u003cb>Watch Check, Please! Bay Area review\u003c/b>\u003c/a>)\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.reemscalifornia.com/\">\u003cspan style=\"font-weight: 400\">Reem's\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Reem Assil, chef and co-owner (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.dyafaoakland.com/\">\u003cspan style=\"font-weight: 400\">Dyafa\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Reem Assil, chef and co-owner (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.honoremeryville.com/\">\u003cspan style=\"font-weight: 400\">Honor Kitchen + Cocktails\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Lara Trupelli, co-owner (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://copperspoonoakland.com/\">\u003cspan style=\"font-weight: 400\">Copper Spoon\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Carmen Anderson & Vita Simone Strauss, co-owners (Oakland) \u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/19220/check-please-bay-area-reviews-la-marcha-tapas-bar-arun-thai-copper-spoon-cocktails-kitchen\">\u003cb>(Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.nidooakland.com/\">\u003cspan style=\"font-weight: 400\">Nido Kitchen & Bar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Silvia McCollow, chef and co-owner (Oakland) (\u003c/span>\u003cb>\u003ca href=\"https://www.kqed.org/checkplease/18039/check-please-bay-area-reviews-gold-mirror-italian-restaurant-the-plumed-horse-nido\">Watch Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.oesteoakland.com/\">\u003cspan style=\"font-weight: 400\">Oeste\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Anna Villalobos, Lea Redmond, Sandra Davis, co-owners (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.facebook.com/fobkitchen/\">\u003cspan style=\"font-weight: 400\">FOB Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Brandi Dulce, co-owner, Janice Dulce, co-owner and chef (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.brazilianbreads.com/\">\u003cspan style=\"font-weight: 400\">Brazilian Breads\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: \u003c/span>\u003cspan style=\"font-weight: 400\">Delvira Rodrigues, chef and owner (Berkeley) \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.facebook.com/zazzifoods/\">\u003cspan style=\"font-weight: 400\">Zazzi Foods\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Cassandra Chen, chef & owner (Berkeley)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://moussakakitchen.com/\">\u003cspan style=\"font-weight: 400\">Moussaka Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nilgun Boyar, owner & chef, Nildan Boyar, chef (San Leandro)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch2>\u003cb>South Bay\u003c/b>\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.pastamoon.com/\">\u003cspan style=\"font-weight: 400\">Pasta Moon\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Kim Levin, chef & owner (Half Moon Bay)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=hBGOeh7RHlg\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.cooleatz.com/flea-st-cafe\">\u003cspan style=\"font-weight: 400\">Flea Street Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jesse Ziff Cool, chef & owner (Menlo Park)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=UZs1UvICNQQ\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.tobangkoreanbbq.com/menu/\">\u003cspan style=\"font-weight: 400\">To Bang Korean BBQ\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Ji Yeon Kim, owner (Santa Clara)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=2Av8QKQQjvA\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://tamarinerestaurant.com/\">\u003cspan style=\"font-weight: 400\">Tamarine Restaurant and Gallery\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Tanya Hyunh Hartley, co-owner, and Tammy Hyunh, chef & co-owner (Palo Alto)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=vwN5KBEThKw\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.adegarest.com/\">\u003cspan style=\"font-weight: 400\">Adega\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jessica Carreira, pastry chef (San Jose)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://birddogpa.com/#\">\u003cspan style=\"font-weight: 400\">Bird Dog\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Serena Chow, pastry chef, Emily Perry Wilson, co-owner (Palo Alto) \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://sumikagrill.com/\">\u003cspan style=\"font-weight: 400\">Sumika\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Kuniko Ozawa, chef and co-owner (Los Altos) \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.zareensrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Zareen’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Zareen Khan, chef and owner (Mountain View and Palo Alto)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.manresabread.com/\">\u003cspan style=\"font-weight: 400\">Manresa Bread\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Avery Ruzicka, head baker and owner (Los Altos, Los Gatos and Campbell)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.frostcupcakefactory.com/\">Frost Cupcake Factory\u003c/a>: Andrea Buswell, owner (San Jose)\u003c/li>\n\u003c/ul>\n\u003ch2>\u003cb>North Bay\u003c/b>\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://mustardsgrill.com/\">\u003cspan style=\"font-weight: 400\">Mustards Grill\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Cindy Pawclyn, owner & chef (Napa)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=C4dx4oQIFb4\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.huaracheloco.com/\">\u003cspan style=\"font-weight: 400\">El Huarache Loco\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Veronica Salazar, chef & owner (Larkspur & San Francisco)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=hdSUAA_tZuw\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.copitarestaurant.com/\">\u003cspan style=\"font-weight: 400\">Copita Tequileria y Comida\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Joanne Weir, owner (Sausalito)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=fIfcqxUAvbY\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://lodgeattiburon.com/amenities/tiburon-tavern/\">\u003cspan style=\"font-weight: 400\">Tiburon Tavern\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Annie Hongkham, chef (Tiburon)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://zazukitchen.com/\">\u003cspan style=\"font-weight: 400\">Zazu Kitchen & Farm\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Duskie Estes, chef and co-owner (Sebastopol)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.elmolinocentral.com/\">\u003cspan style=\"font-weight: 400\">El Molino Central\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: \u003c/span>\u003cspan style=\"font-weight: 400\">Karen Taylor Waikiki, chef (Sonoma) \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.spottswoode.com/\">\u003cspan style=\"font-weight: 400\">Spottswoode\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Beth Novak Milliken & Lindy Novak, owners (St.\u003cbr>\nHelena)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://flourcraftbakery.com/\">Flour Craft Bakery & Cafe\u003c/a>: Heather Hardcastle, co-owner (Mill Valley)\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.thecharteroak.com/\">\u003cspan style=\"font-weight: 400\">The Charter Oak\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Katianna Hong, chef (St. Helena)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.pressnapavalley.com/\">Press\u003c/a>: Samantha Rudd, owner, Amanda McCrossin, wine director (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.abcnapa.com/\">Alexis Baking Company\u003c/a>: Alexis Handelman, owner (Napa)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132790/want-to-support-female-owned-eateries-heres-a-bay-area-list","authors":["11404"],"categories":["bayareabites_63","bayareabites_8770","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_15155","bayareabites_1807","bayareabites_90","bayareabites_91","bayareabites_181"],"tags":["bayareabites_14773","bayareabites_16362","bayareabites_3472","bayareabites_14745","bayareabites_14746","bayareabites_14211"],"featImg":"bayareabites_129829","label":"bayareabites"},"bayareabites_132755":{"type":"posts","id":"bayareabites_132755","meta":{"index":"posts_1591205157","site":"bayareabites","id":"132755","score":null,"sort":[1552073521000]},"guestAuthors":[],"slug":"meet-the-women-blazing-san-franciscos-cannabis-culinary-scene","title":"Meet the Women Blazing San Francisco’s Cannabis Culinary Scene","publishDate":1552073521,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>San Francisco’s restaurant scene may be dominated by men, but in the cannabis culinary world, women are leading the way. Meet the talented and dynamic women who are creating San Francisco’s canna-culinary culture.\u003c/p>\n\u003cp>[aside postID=\"bayareabites_124226\" label=\"More Stories\"]\u003c/p>\n\u003cp>Naturally, the busy intersection of San Francisco’s cannabis and culinary worlds is a vibrant one, with a passion for sun-grown cannabis and well-made products matched by our commitment to caring how our food is grown, sourced, and prepared, and the same goes for the wine we’re pairing with our meals (and now we're going full circle with cannabis cultivars as well). They are all agricultural products, after all. Underground cannabis dinner parties are a hot ticket, and we aren’t talking about munchie chow-downs with three-cheese nachos — it’s more like smoked tangerines with albacore crudo, English peas, fennel, crème fraîche, and infused olive oil. Because that’s how we roll here (joints included).\u003c/p>\n\u003cfigure id=\"attachment_132766\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cannaisseur-panna-cotta-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Cinnamon panna cotta with mulled wine and 2mg of non-psychoactive THCA by Coreen Carroll of Cannaisseur Series. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An unexpected development is the large number of women who are leading the local canna-culinary scene, many of them Asian American — a welcome contrast to SF’s primarily white cis male–dominated chef landscape. Some of these canna chefs have culinary training, while others are self-taught, bringing forth the dishes, flavors, and techniques of their family roots and histories, weaving in some local influences and ingredients, all with an elevated touch. We’re also seeing female producers of sophisticated canna-culinary experiences, content creators, and community builders, all contributing their many talents and hustle to a burgeoning scene that is unique to San Francisco and our culture here. \u003c/p>\n\u003cp>Best of all: many of these women collaborate together on their events. Fempire building, fempire rising.\u003c/p>\n\u003cfigure id=\"attachment_132763\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/thu-infused-party-scene-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Meta moments at one of The Herb Somm's Thursday Infused gatherings. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cannabis may be legal in California, and you can get cutting-edge products delivered right to your door, but cannabis culinary events remain underground, hosted in secret locations, private venues, and homes. It’s a bit like the street food and pop-up scene that rocked the SF culinary scene a decade ago, equally renegade and DIY in spirit, fueled by a palpable passion for cooking — and now with the added love for coming together and enjoying delicious food with cannabis.\u003c/p>\n\u003cfigure id=\"attachment_132767\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132767\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/herban-tables-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The elegant setting for TSO Sonoma's Herban Romance dinner for Valentine's Day. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The demand for these experiences continues to grow, but operating in the shadows has many risks — and it’s also a massive amount of additional work, from the schlepping to staffing to cooking in ad hoc kitchens to lining up sponsors (many hosts try to support female-owned brands). But there’s something very special that happens around the table at these gatherings: community. Connection. Camaraderie.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[aside postID=\"bayareabites_130786\" label=\"More Cannabis Edibles and Drinks\"]\u003c/p>\n\u003cp>It’s heady stuff and keeps so many of these event hosts and producers inspired to continue cultivating the magic. Most of these events also give back to the community, dedicating a portion of their precious proceeds to a variety of causes and organizations, from social justice and equity, to supporting women in business, or Oakland's City Slicker Farms.\u003c/p>\n\u003cfigure id=\"attachment_132765\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/wine-weed-TSO-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Cannabis flower sensory pairings at TSO Sonoma's Fall Foraged dinner. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to help spearhead legal access to cannabis cuisine, there’s a local group called\u003cb> \u003c/b>\u003ca href=\"https://www.facebook.com/croptokitchencommunity/\">\u003cb>Crop-to-Kitchen\u003c/b>\u003c/a> community (founded by Terrance Alan and Kimberly Belle) made up of chefs, restaurateurs, edibles and beverage makers, and canna industry insiders that meet on a quarterly basis. Belle shares, “The community is working to build pathways to legalize safe, responsibly dosed, on-premise consumption experiences, and to free up edibles manufacturers from current regulatory restrictions that favor shelf-stable food products over healthier, freshly prepared, real foods.”\u003c/p>\n\u003cfigure id=\"attachment_132761\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/C2K-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Crop-to-Kitchen community organizers and speakers at their Winter Meet-Up. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crop-to-Kitchen just launched a sister chapter in Los Angeles, C2KLA, with Rachel Morgan (co-founder of \u003ca href=\"https://www.alteredplatesevents.com\">Altered Plates\u003c/a>, an LA-based culinary cannabis hospitality collective) as lead community organizer. The City of West Hollywood is quite a bit ahead of SF’s canna cuisine scene — Morgan gives us a peek at what’s happening south: “With the recent permitting of [four] onsite consumption lounges in West Hollywood, women are upping the ante on the culinary cannabis game, and are working to open some of the first spaces in the world where people will be able to combine a restaurant dining experience with their love of cannabis. I am very excited to be working on one of these lounges myself, and look forward to seeing the diversity of ways these lounges explore the endless possibilities for culinary cannabis. There is a place for cannabis alongside many classic culinary traditions, and it’s going to be very exciting to see how the community here in Los Angeles creates an entirely new category of dining experiences.”\u003c/p>\n\u003cfigure id=\"attachment_132762\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/C2K-demo-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Coreen Carroll and Stephanie Hua doing a recipe demo from their Edibles cookbook at the Crop-to-Kitchen Winter Meet-Up. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Morgan adds: “The importance of having an organization like C2K, which is led by some of the leading minds in the culinary cannabis industry, taking up the charge of working with lawmakers to ensure a path for sensible regulations, [and] will pave the way for a culinary cannabis industry where chefs and restaurants can safely serve food alongside cannabis, create perfectly-dosed gourmet dishes, and open up new avenues for premium edibles that more closely resemble food than candy.”\u003c/p>\n\u003cfigure id=\"attachment_132764\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132764 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/salo-series-PDH-party-pic-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Pot d'Huile's infused olive oil was a popular guest at Yana Gilbuena's Horno Buena kamayan feast. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF has a ways to go before we can plunk down at a cannabis café and order avocado toast with 3mg of cannabis-infused olive oil drizzled over it — with current California Department of Health regulations, we can’t even add CBD oil from hemp — but if you want to see it all happen, now is the time to get involved.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132768\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/bbw-oysters-800x570.jpg\" alt=\"\" width=\"800\" height=\"570\">\u003cfigcaption class=\"wp-caption-text\">Guests could finish freshly shucked oysters with cannabis herb oil at Big Bad Wolf's third anniversary party. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, here are some of the inspiring women to watch who are leading and shaping our local cannabis culinary scene, from chefs to event hosts to content creators — meet the makers of our future canna restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_132770\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132770\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/thu-infused-dessert-sous-weed-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Dessert at a collaborative Thursday Infused night with Sous Weed . \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Coreen Carroll: \u003c/b>\u003ca href=\"https://cannaisseurseries.com\">\u003cb>The Cannaisseur Series\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132772\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132772\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cannaisseurseries_094_rgb_Castro-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chef Coreen Carroll keeps many things lit at her Cannaisseur Series events. \u003ccite>(Ashleigh Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A trailblazer in SF's cannabis dinner scene, nothing beats the party vibe and lively, diverse crowd of a Cannaisseur Series dinner or brunch. Chef Carroll loves to feed her guests (no one goes home hungry), and with her husband Ryan Bush, they create and plan an entire experience — from the theme (speakeasy? Oktoberfest?) to the arc of cannabis consumption, with thoughtful infused dishes and cannabis pairings, designed to take their guests on an immersive journey (read this Bay Area Bites \u003ca href=\"https://www.kqed.org/bayareabites/124226/underground-cannabis-dinners-are-creating-quite-a-buzz-in-the-bay-area-and-wine-is-no-longer-the-primary-food-pairing\">recap\u003c/a> for a detailed look at one of their past dinners).\u003c/p>\n\u003cp>[aside postID=\"bayareabites_130218\" label=\"More Stories\"]\u003c/p>\n\u003cp>Their team is additionally offering a variety of educational culinary workshops, from cannabis and cheese pairings, to oysters, or chocolate and wine, plus cooking demos. Carroll is also celebrating the recent launch of \u003ca href=\"http://yayedibles.com\">\u003ci>Edibles: Small Bites for the Modern Cannabis Kitchen\u003c/i>\u003c/a>, a cookbook she co-authored with Stephanie Hua, creator of \u003ca href=\"https://getmellows.com\">Mellows\u003c/a> (gourmet infused marshmallows); they met at the San Francisco Cooking School, and are experienced guides who teach inspiring ways to cook with cannabis.\u003c/p>\n\u003cp>Get on the party train: \u003ca href=\"https://www.instagram.com/cannaisseurseries/\">@cannaisseurseries\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Haejin Chun: \u003c/b>\u003ca href=\"http://bigbadwolfsf.com\">\u003cb>Big Bad Wolf\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132760\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132760\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/haej-meat-cones-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Big Bad Wolf's Haejin Chun shows her guests she loves them with meat cones. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s how Haej kicked off her third anniversary party for Big Bad Wolf, her pop-up event series: with yuzu-habanero hot sauce and cannabis-infused mignonette over freshly shucked oysters, followed by passed apps of shrimp cocktail with feisty gochujang cocktail sauce, meat cones loaded with salumi from Lucca Ravioli Co., and colorful Bloom Farms vapes on trays. The finale of savory rice porridge was welcomed after the night of revelry.\u003c/p>\n\u003cp>There is an exuberance in Haej’s kitchen and cooking, a celebration of her Korean roots (she’s first generation Korean-American) and her love of community, with added ingredients of hip-hop, feminism, playful swagger, and heart. I love all the personal touches — she really gives so much of herself in every event — all the way to gift bags with little jars of her kimchee and a heartfelt thank you note. She is evolving at the speed of a comet — her sold-out gatherings keep getting dialed up, so jump on tickets as soon as they’re released (next one is March 22, but is a non-consumption dinner).\u003c/p>\n\u003cp>Get a behind-the-scenes look at her thought process at \u003ca href=\"https://www.instagram.com/bigbadwolfsf/\">@bigbadwolfsf\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Allison Kosta and Devika Maskey: \u003c/b>\u003ca href=\"http://tsosonoma.com\">\u003cb>TSO Sonoma\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132759\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/TSO-ladies-herban-romance-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">TSO Sonoma's Allison Kosta and Devika Maskey at their Herban Romance event on Valentine's Day. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a truly epicurean experience, it’s tough to top the well-produced and sophisticated events from TSO Sonoma, which celebrate Northern California cuisine, cannabis, wine, wellness, and community in gorgeous settings, from urban wineries to photo studios to stylish Wine Country homes. Both Kosta and Maskey have Northern California roots and a deep background in wine, which all comes across in these gatherings that celebrate NorCal lifestyle and culture.\u003c/p>\n\u003cp>These multi-course affairs include cannabis pairings, Wine Country chefs, live music, education, and access to their Awakening vaporizer pen, which is part of a full line launching soon. Guests practically float when leaving their thoughtful and abundant events. Become a \u003ca href=\"http://tsosonoma.com/become-a-member/\">member\u003c/a> of their TSOCIAL Club (it’s free) to receive event invitations, and be the first to know about their upcoming product launches and subscription box.\u003c/p>\n\u003cp>More at \u003ca href=\"https://www.instagram.com/tso.sonoma/\">@tso.sonoma\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Jamie Evans: \u003c/b>\u003ca href=\"https://www.theherbsomm.com\">\u003cb>The Herb Somm\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132758\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/jamie-herb-somm-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The luminous Jamie Evans at her holiday event. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another consummate event host with a background in the wine industry is Jamie Evans, known for her exploration of pairing cannabis terpenes (the aromatic compounds in cannabis and many plants) with wine. At her highly curated \u003ca href=\"https://www.thursdayinfused.com\">Thursday Infused\u003c/a> monthly events, she walks guests through how to assess the nuances of cannabis aromatics with thoughtful food and wine pairings, as well as introducing quality cannabis growers and products, plus local and visiting chefs, all while providing education, discovery, and drawing an engaging crowd. Every detail of her events is so carefully considered, and presented with such gracious hospitality.\u003c/p>\n\u003cp>[aside postID=\"bayareabites_130202\" label=\"Read More\"]\u003c/p>\n\u003cp>She’s also a prolific content creator, sending out her Herb Somm newsletter with cannabis product reviews, recipes, and wellness tips, and be sure to follow her at \u003ca href=\"https://www.instagram.com/theherbsomm/\">@theherbsomm\u003c/a>. She’s hard at work on an upcoming book (due to come out this fall via Fair Winds Press, an imprint of Quarto Publishing Group), so she’s paused her events at the moment, but will be back this summer.\u003c/p>\n\u003cp>\u003cb>Yana Gilbuena: \u003c/b>\u003ca href=\"http://saloseries.com\">\u003cb>SALO Series\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132917\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/salo-yana-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Yana Gilbuena in her happy place. \u003ccite>(Celeste Noche )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is lucky to have itinerant chef Gilbuena cooling her jets and nesting in the 415 after completing her international Filipino pop-up dinner tour, the SALO Series. She started in Bushwick, and then hosted dinners in our 50 states in 52 weeks, as well as all eight provinces in Canada. She celebrates the cuisine of her native Visayas region in the central Philippines at elaborate kamayan feasts, where guests gather to eat communally with their hands over tables covered with banana leaves, laden with her soulful dishes that integrate local ingredients.\u003c/p>\n\u003cp>Her self-published and fundraised cookbook, \u003ci>No Forks Given\u003c/i>, just came out about her series and experiences cooking across America, with recipes. In SF, she’s collaborating with local cannabis brands and products and serving infused feasts with fellow chefs—get ready for upcoming events to celebrate her book release.\u003c/p>\n\u003cp>More at \u003ca href=\"https://www.instagram.com/saloseries/\">@saloseries\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Monica Lo: \u003c/b>\u003ca href=\"https://www.sousweed.com\">\u003cb>Sous Weed\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132756\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-128x128.jpg 128w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Monica Lo of Sous Weed in action mode. \u003ccite>(Sean Amador)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID=\"bayareabites_131261\" label=\"Cannabis Recipes\"]\u003c/p>\n\u003cp>While Lo isn’t hosting 40-person dinners for the public, she does collaborate on intimate and over-the-top feasts with chef friends and co-creators. She’s done a tremendous amount of work to help destigmatize and elevate cannabis cuisine, teaching refined infusing techniques through her recipes created for food lovers. No clichéd munchies with Lo: she’s all about cannabis-infused cooking using the sous vide method (read more on her blog, \u003ca href=\"https://www.sousweed.com/\">Sous Weed\u003c/a>), and you may have seen her byline on infused \u003ca href=\"https://www.kqed.org/author/monicalo\">recipes\u003c/a> here at Bay Area Bites.\u003c/p>\n\u003cp>She shot and styled the award-winning \u003ca href=\"https://www.heymolo.com/sousvidebook\">\u003ci>Sous Vide at Home\u003c/i>\u003c/a> cookbook with Penguin Random and Nomiku, and just released a sequel, \u003ca href=\"https://www.heymolo.com/svms\">\u003ci>Sous Vide Made Simple\u003c/i>\u003c/a>, in fall 2018. She’s a powerhouse of high-quality content creation and brand development, acting as a creative director, photographer (she contributes images to the groundbreaking \u003ca href=\"http://www.stockpotimages.com/\">Stock Pot Images\u003c/a>), writer, and collaborator.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Follow her prolific work at \u003ca href=\"https://www.instagram.com/sousweed/\">@sousweed\u003c/a> and \u003ca href=\"https://www.instagram.com/lobese/\">@lobese\u003c/a> and see how she smashes the lazy stoner paradigm.\u003c/p>\n\n","blocks":[],"excerpt":"Take a look at San Francisco’s vibrant canna-culinary scene, and the talented women who are leading it.","status":"publish","parent":0,"modified":1555620684,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":42,"wordCount":2278},"headData":{"title":"Meet the Women Blazing San Francisco’s Cannabis Culinary Scene | KQED","description":"Take a look at San Francisco’s vibrant canna-culinary scene, and the talented women who are leading it.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Meet the Women Blazing San Francisco’s Cannabis Culinary Scene","datePublished":"2019-03-08T19:32:01.000Z","dateModified":"2019-04-18T20:51:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"132755 https://ww2.kqed.org/bayareabites/?p=132755","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/03/08/meet-the-women-blazing-san-franciscos-cannabis-culinary-scene/","disqusTitle":"Meet the Women Blazing San Francisco’s Cannabis Culinary Scene","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/132755/meet-the-women-blazing-san-franciscos-cannabis-culinary-scene","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco’s restaurant scene may be dominated by men, but in the cannabis culinary world, women are leading the way. Meet the talented and dynamic women who are creating San Francisco’s canna-culinary culture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_124226","label":"More Stories "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Naturally, the busy intersection of San Francisco’s cannabis and culinary worlds is a vibrant one, with a passion for sun-grown cannabis and well-made products matched by our commitment to caring how our food is grown, sourced, and prepared, and the same goes for the wine we’re pairing with our meals (and now we're going full circle with cannabis cultivars as well). They are all agricultural products, after all. Underground cannabis dinner parties are a hot ticket, and we aren’t talking about munchie chow-downs with three-cheese nachos — it’s more like smoked tangerines with albacore crudo, English peas, fennel, crème fraîche, and infused olive oil. Because that’s how we roll here (joints included).\u003c/p>\n\u003cfigure id=\"attachment_132766\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cannaisseur-panna-cotta-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Cinnamon panna cotta with mulled wine and 2mg of non-psychoactive THCA by Coreen Carroll of Cannaisseur Series. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An unexpected development is the large number of women who are leading the local canna-culinary scene, many of them Asian American — a welcome contrast to SF’s primarily white cis male–dominated chef landscape. Some of these canna chefs have culinary training, while others are self-taught, bringing forth the dishes, flavors, and techniques of their family roots and histories, weaving in some local influences and ingredients, all with an elevated touch. We’re also seeing female producers of sophisticated canna-culinary experiences, content creators, and community builders, all contributing their many talents and hustle to a burgeoning scene that is unique to San Francisco and our culture here. \u003c/p>\n\u003cp>Best of all: many of these women collaborate together on their events. Fempire building, fempire rising.\u003c/p>\n\u003cfigure id=\"attachment_132763\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/thu-infused-party-scene-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Meta moments at one of The Herb Somm's Thursday Infused gatherings. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cannabis may be legal in California, and you can get cutting-edge products delivered right to your door, but cannabis culinary events remain underground, hosted in secret locations, private venues, and homes. It’s a bit like the street food and pop-up scene that rocked the SF culinary scene a decade ago, equally renegade and DIY in spirit, fueled by a palpable passion for cooking — and now with the added love for coming together and enjoying delicious food with cannabis.\u003c/p>\n\u003cfigure id=\"attachment_132767\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132767\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/herban-tables-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The elegant setting for TSO Sonoma's Herban Romance dinner for Valentine's Day. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The demand for these experiences continues to grow, but operating in the shadows has many risks — and it’s also a massive amount of additional work, from the schlepping to staffing to cooking in ad hoc kitchens to lining up sponsors (many hosts try to support female-owned brands). But there’s something very special that happens around the table at these gatherings: community. Connection. Camaraderie.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_130786","label":"More Cannabis Edibles and Drinks "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s heady stuff and keeps so many of these event hosts and producers inspired to continue cultivating the magic. Most of these events also give back to the community, dedicating a portion of their precious proceeds to a variety of causes and organizations, from social justice and equity, to supporting women in business, or Oakland's City Slicker Farms.\u003c/p>\n\u003cfigure id=\"attachment_132765\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/wine-weed-TSO-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Cannabis flower sensory pairings at TSO Sonoma's Fall Foraged dinner. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to help spearhead legal access to cannabis cuisine, there’s a local group called\u003cb> \u003c/b>\u003ca href=\"https://www.facebook.com/croptokitchencommunity/\">\u003cb>Crop-to-Kitchen\u003c/b>\u003c/a> community (founded by Terrance Alan and Kimberly Belle) made up of chefs, restaurateurs, edibles and beverage makers, and canna industry insiders that meet on a quarterly basis. Belle shares, “The community is working to build pathways to legalize safe, responsibly dosed, on-premise consumption experiences, and to free up edibles manufacturers from current regulatory restrictions that favor shelf-stable food products over healthier, freshly prepared, real foods.”\u003c/p>\n\u003cfigure id=\"attachment_132761\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/C2K-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Crop-to-Kitchen community organizers and speakers at their Winter Meet-Up. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crop-to-Kitchen just launched a sister chapter in Los Angeles, C2KLA, with Rachel Morgan (co-founder of \u003ca href=\"https://www.alteredplatesevents.com\">Altered Plates\u003c/a>, an LA-based culinary cannabis hospitality collective) as lead community organizer. The City of West Hollywood is quite a bit ahead of SF’s canna cuisine scene — Morgan gives us a peek at what’s happening south: “With the recent permitting of [four] onsite consumption lounges in West Hollywood, women are upping the ante on the culinary cannabis game, and are working to open some of the first spaces in the world where people will be able to combine a restaurant dining experience with their love of cannabis. I am very excited to be working on one of these lounges myself, and look forward to seeing the diversity of ways these lounges explore the endless possibilities for culinary cannabis. There is a place for cannabis alongside many classic culinary traditions, and it’s going to be very exciting to see how the community here in Los Angeles creates an entirely new category of dining experiences.”\u003c/p>\n\u003cfigure id=\"attachment_132762\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/C2K-demo-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Coreen Carroll and Stephanie Hua doing a recipe demo from their Edibles cookbook at the Crop-to-Kitchen Winter Meet-Up. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Morgan adds: “The importance of having an organization like C2K, which is led by some of the leading minds in the culinary cannabis industry, taking up the charge of working with lawmakers to ensure a path for sensible regulations, [and] will pave the way for a culinary cannabis industry where chefs and restaurants can safely serve food alongside cannabis, create perfectly-dosed gourmet dishes, and open up new avenues for premium edibles that more closely resemble food than candy.”\u003c/p>\n\u003cfigure id=\"attachment_132764\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132764 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/salo-series-PDH-party-pic-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Pot d'Huile's infused olive oil was a popular guest at Yana Gilbuena's Horno Buena kamayan feast. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF has a ways to go before we can plunk down at a cannabis café and order avocado toast with 3mg of cannabis-infused olive oil drizzled over it — with current California Department of Health regulations, we can’t even add CBD oil from hemp — but if you want to see it all happen, now is the time to get involved.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132768\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/bbw-oysters-800x570.jpg\" alt=\"\" width=\"800\" height=\"570\">\u003cfigcaption class=\"wp-caption-text\">Guests could finish freshly shucked oysters with cannabis herb oil at Big Bad Wolf's third anniversary party. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, here are some of the inspiring women to watch who are leading and shaping our local cannabis culinary scene, from chefs to event hosts to content creators — meet the makers of our future canna restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_132770\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132770\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/thu-infused-dessert-sous-weed-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Dessert at a collaborative Thursday Infused night with Sous Weed . \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Coreen Carroll: \u003c/b>\u003ca href=\"https://cannaisseurseries.com\">\u003cb>The Cannaisseur Series\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132772\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132772\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cannaisseurseries_094_rgb_Castro-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chef Coreen Carroll keeps many things lit at her Cannaisseur Series events. \u003ccite>(Ashleigh Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A trailblazer in SF's cannabis dinner scene, nothing beats the party vibe and lively, diverse crowd of a Cannaisseur Series dinner or brunch. Chef Carroll loves to feed her guests (no one goes home hungry), and with her husband Ryan Bush, they create and plan an entire experience — from the theme (speakeasy? Oktoberfest?) to the arc of cannabis consumption, with thoughtful infused dishes and cannabis pairings, designed to take their guests on an immersive journey (read this Bay Area Bites \u003ca href=\"https://www.kqed.org/bayareabites/124226/underground-cannabis-dinners-are-creating-quite-a-buzz-in-the-bay-area-and-wine-is-no-longer-the-primary-food-pairing\">recap\u003c/a> for a detailed look at one of their past dinners).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_130218","label":"More Stories "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their team is additionally offering a variety of educational culinary workshops, from cannabis and cheese pairings, to oysters, or chocolate and wine, plus cooking demos. Carroll is also celebrating the recent launch of \u003ca href=\"http://yayedibles.com\">\u003ci>Edibles: Small Bites for the Modern Cannabis Kitchen\u003c/i>\u003c/a>, a cookbook she co-authored with Stephanie Hua, creator of \u003ca href=\"https://getmellows.com\">Mellows\u003c/a> (gourmet infused marshmallows); they met at the San Francisco Cooking School, and are experienced guides who teach inspiring ways to cook with cannabis.\u003c/p>\n\u003cp>Get on the party train: \u003ca href=\"https://www.instagram.com/cannaisseurseries/\">@cannaisseurseries\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Haejin Chun: \u003c/b>\u003ca href=\"http://bigbadwolfsf.com\">\u003cb>Big Bad Wolf\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132760\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132760\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/haej-meat-cones-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Big Bad Wolf's Haejin Chun shows her guests she loves them with meat cones. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s how Haej kicked off her third anniversary party for Big Bad Wolf, her pop-up event series: with yuzu-habanero hot sauce and cannabis-infused mignonette over freshly shucked oysters, followed by passed apps of shrimp cocktail with feisty gochujang cocktail sauce, meat cones loaded with salumi from Lucca Ravioli Co., and colorful Bloom Farms vapes on trays. The finale of savory rice porridge was welcomed after the night of revelry.\u003c/p>\n\u003cp>There is an exuberance in Haej’s kitchen and cooking, a celebration of her Korean roots (she’s first generation Korean-American) and her love of community, with added ingredients of hip-hop, feminism, playful swagger, and heart. I love all the personal touches — she really gives so much of herself in every event — all the way to gift bags with little jars of her kimchee and a heartfelt thank you note. She is evolving at the speed of a comet — her sold-out gatherings keep getting dialed up, so jump on tickets as soon as they’re released (next one is March 22, but is a non-consumption dinner).\u003c/p>\n\u003cp>Get a behind-the-scenes look at her thought process at \u003ca href=\"https://www.instagram.com/bigbadwolfsf/\">@bigbadwolfsf\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Allison Kosta and Devika Maskey: \u003c/b>\u003ca href=\"http://tsosonoma.com\">\u003cb>TSO Sonoma\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132759\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/TSO-ladies-herban-romance-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">TSO Sonoma's Allison Kosta and Devika Maskey at their Herban Romance event on Valentine's Day. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a truly epicurean experience, it’s tough to top the well-produced and sophisticated events from TSO Sonoma, which celebrate Northern California cuisine, cannabis, wine, wellness, and community in gorgeous settings, from urban wineries to photo studios to stylish Wine Country homes. Both Kosta and Maskey have Northern California roots and a deep background in wine, which all comes across in these gatherings that celebrate NorCal lifestyle and culture.\u003c/p>\n\u003cp>These multi-course affairs include cannabis pairings, Wine Country chefs, live music, education, and access to their Awakening vaporizer pen, which is part of a full line launching soon. Guests practically float when leaving their thoughtful and abundant events. Become a \u003ca href=\"http://tsosonoma.com/become-a-member/\">member\u003c/a> of their TSOCIAL Club (it’s free) to receive event invitations, and be the first to know about their upcoming product launches and subscription box.\u003c/p>\n\u003cp>More at \u003ca href=\"https://www.instagram.com/tso.sonoma/\">@tso.sonoma\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Jamie Evans: \u003c/b>\u003ca href=\"https://www.theherbsomm.com\">\u003cb>The Herb Somm\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132758\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/jamie-herb-somm-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The luminous Jamie Evans at her holiday event. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another consummate event host with a background in the wine industry is Jamie Evans, known for her exploration of pairing cannabis terpenes (the aromatic compounds in cannabis and many plants) with wine. At her highly curated \u003ca href=\"https://www.thursdayinfused.com\">Thursday Infused\u003c/a> monthly events, she walks guests through how to assess the nuances of cannabis aromatics with thoughtful food and wine pairings, as well as introducing quality cannabis growers and products, plus local and visiting chefs, all while providing education, discovery, and drawing an engaging crowd. Every detail of her events is so carefully considered, and presented with such gracious hospitality.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_130202","label":"Read More "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She’s also a prolific content creator, sending out her Herb Somm newsletter with cannabis product reviews, recipes, and wellness tips, and be sure to follow her at \u003ca href=\"https://www.instagram.com/theherbsomm/\">@theherbsomm\u003c/a>. She’s hard at work on an upcoming book (due to come out this fall via Fair Winds Press, an imprint of Quarto Publishing Group), so she’s paused her events at the moment, but will be back this summer.\u003c/p>\n\u003cp>\u003cb>Yana Gilbuena: \u003c/b>\u003ca href=\"http://saloseries.com\">\u003cb>SALO Series\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132917\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/salo-yana-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Yana Gilbuena in her happy place. \u003ccite>(Celeste Noche )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is lucky to have itinerant chef Gilbuena cooling her jets and nesting in the 415 after completing her international Filipino pop-up dinner tour, the SALO Series. She started in Bushwick, and then hosted dinners in our 50 states in 52 weeks, as well as all eight provinces in Canada. She celebrates the cuisine of her native Visayas region in the central Philippines at elaborate kamayan feasts, where guests gather to eat communally with their hands over tables covered with banana leaves, laden with her soulful dishes that integrate local ingredients.\u003c/p>\n\u003cp>Her self-published and fundraised cookbook, \u003ci>No Forks Given\u003c/i>, just came out about her series and experiences cooking across America, with recipes. In SF, she’s collaborating with local cannabis brands and products and serving infused feasts with fellow chefs—get ready for upcoming events to celebrate her book release.\u003c/p>\n\u003cp>More at \u003ca href=\"https://www.instagram.com/saloseries/\">@saloseries\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Monica Lo: \u003c/b>\u003ca href=\"https://www.sousweed.com\">\u003cb>Sous Weed\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132756\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-128x128.jpg 128w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Monica Lo of Sous Weed in action mode. \u003ccite>(Sean Amador)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_131261","label":"Cannabis Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While Lo isn’t hosting 40-person dinners for the public, she does collaborate on intimate and over-the-top feasts with chef friends and co-creators. She’s done a tremendous amount of work to help destigmatize and elevate cannabis cuisine, teaching refined infusing techniques through her recipes created for food lovers. No clichéd munchies with Lo: she’s all about cannabis-infused cooking using the sous vide method (read more on her blog, \u003ca href=\"https://www.sousweed.com/\">Sous Weed\u003c/a>), and you may have seen her byline on infused \u003ca href=\"https://www.kqed.org/author/monicalo\">recipes\u003c/a> here at Bay Area Bites.\u003c/p>\n\u003cp>She shot and styled the award-winning \u003ca href=\"https://www.heymolo.com/sousvidebook\">\u003ci>Sous Vide at Home\u003c/i>\u003c/a> cookbook with Penguin Random and Nomiku, and just released a sequel, \u003ca href=\"https://www.heymolo.com/svms\">\u003ci>Sous Vide Made Simple\u003c/i>\u003c/a>, in fall 2018. She’s a powerhouse of high-quality content creation and brand development, acting as a creative director, photographer (she contributes images to the groundbreaking \u003ca href=\"http://www.stockpotimages.com/\">Stock Pot Images\u003c/a>), writer, and collaborator.\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>Follow her prolific work at \u003ca href=\"https://www.instagram.com/sousweed/\">@sousweed\u003c/a> and \u003ca href=\"https://www.instagram.com/lobese/\">@lobese\u003c/a> and see how she smashes the lazy stoner paradigm.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132755/meet-the-women-blazing-san-franciscos-cannabis-culinary-scene","authors":["11398"],"categories":["bayareabites_15908","bayareabites_63","bayareabites_64","bayareabites_8770","bayareabites_50","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_15155","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_14076","bayareabites_14211"],"featImg":"bayareabites_132921","label":"bayareabites"},"bayareabites_132854":{"type":"posts","id":"bayareabites_132854","meta":{"index":"posts_1591205157","site":"bayareabites","id":"132854","score":null,"sort":[1552068623000]},"guestAuthors":[],"slug":"20-women-led-food-businesses-you-should-know","title":"20 Women-Led Food Businesses You Should Know","publishDate":1552068623,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>International Women’s Day is on March 8, 2019, but do we really need an excuse to celebrate women and the vital role they play in our food system? Women produce more than \u003ca href=\"http://www.fao.org/3/X0198E/x0198e02.htm\">half of our food\u003c/a> worldwide. From the fields to the kitchen, women are leading the movement for healthy and sustainable food.\u003c/p>\n\u003cp>While by no means a definitive list, these 20 visionary women entrepreneurs are making our food more delicious, healthful, and soulful, each in her own way. You can find them in CUESA’s farmers markets year-round, rain or shine. Support women-led businesses!\u003c/p>\n\u003ch2>Mariko Grady\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://cuesa.org/article/chasing-umami-unlocking-magic-japanese-koji-fermentation\">Aedan Fermented\u003c/a>\u003c/b> (pictured above)\u003cbr>\n\u003ci>Saturdays, Ferry Plaza Farmers Market\u003c/i>\u003c/p>\n\u003cp>Following the 2011 earthquake in her home country of Japan, Mariko Grady (pictured center) started selling her homemade miso to friends to raise money for the victims. Through Aedan Fermented, she now brings the traditions of healthy and flavorful Japanese cuisine to the table with fermented foods such as miso, koji, and amazake.\u003c/p>\n\u003ch2>Jen Musty\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/batter-bakery\">\u003cb>Batter Bakery\u003c/b>\u003c/a>\u003cbr>\n\u003ci>Saturdays, Ferry Plaza Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132857\" class=\"wp-caption aligncenter\" style=\"max-width: 590px\">\u003cimg class=\"size-full wp-image-132857\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/batter_market_1.jpg\" alt=\"Jen Musty of Batter Bakery\" width=\"590\" height=\"393\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/batter_market_1.jpg 590w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/batter_market_1-160x107.jpg 160w\" sizes=\"(max-width: 590px) 100vw, 590px\">\u003cfigcaption class=\"wp-caption-text\">Jen Musty of Batter Bakery \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jen Musty, a lifelong baker, made the leap from accounting to catering in 2006, offering good old-fashioned baked treats with a modern twist, and an emphasis on premium farmers market ingredients. With accolades from the \u003ca>Food Network\u003c/a>, she now has a \u003ca href=\"http://www.batterbakery.com/contact/\">couple shops in San Francisco\u003c/a> in addition to her farmers market stand.\u003c/p>\n\u003ch2>Binita Pradhan\u003c/h2>\n\u003cp>\u003ca href=\"http://biniskitchen.com/\">\u003cb>Bini’s Kitchen\u003c/b>\u003c/a>\u003cbr>\n\u003ci>Saturdays, Ferry Plaza Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132858\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-132858\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/binis_kitchen.jpg\" alt=\"Bini's Kitchen\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/binis_kitchen.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/binis_kitchen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/binis_kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/binis_kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/binis_kitchen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/binis_kitchen-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Bini's Kitchen \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An immigrant from Kathmandu and a participant in \u003ca href=\"https://cuesa.org/seller/la-cocina\">La Cocina\u003c/a>’s food business incubator program, Binita Pradhan (pictured at the beginning of this article) prides herself in being the only Nepalese caterer in San Francisco. You can try Bini’s momos (Nepalese dumplings) with home-ground spices at the Saturday market or at her kiosk on Market Street.\u003c/p>\n\u003ch2>Vanessa Chavez\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/cholita-linda\">\u003cb>Cholita Linda\u003c/b>\u003c/a>\u003cbr>\n\u003ci>Sundays, Jack London Square Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132860\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-132860\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cholita_linda_0.jpg\" alt=\"Vanessa Chavez of Cholita Linda\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/cholita_linda_0.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cholita_linda_0-160x107.jpg 160w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Vanessa Chavez of Cholita Linda \u003ccite>(Cholita Linda)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vanessa Chavez started Cholita Linda at the Jack London Square Farmers Market in Oakland, offering freshly made Baja fish and carnitas tacos and agua frescas. She now owns the wildly popular Temescal brick-and-mortar of the same name, but you can still enjoy her tacos at the waterfront farmers market.\u003c/p>\n\u003ch2>Tina McKnight\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/dot%E2%80%99s-baking-pantry\">\u003cb>Dot’s Baking Pantry\u003c/b>\u003c/a>\u003cbr>\n\u003ci>Sundays, Jack London Square Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132861\" class=\"wp-caption aligncenter\" style=\"max-width: 920px\">\u003cimg class=\"size-full wp-image-132861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/Tina-McKnight_credit-Peter-DaSilva_1.jpg\" alt=\"Tina McKnight of Dot’s Baking Pantry\" width=\"920\" height=\"613\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/Tina-McKnight_credit-Peter-DaSilva_1.jpg 920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/Tina-McKnight_credit-Peter-DaSilva_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/Tina-McKnight_credit-Peter-DaSilva_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/Tina-McKnight_credit-Peter-DaSilva_1-768x512.jpg 768w\" sizes=\"(max-width: 920px) 100vw, 920px\">\u003cfigcaption class=\"wp-caption-text\">Tina McKnight of Dot’s Baking Pantry \u003ccite>(Peter DaDilva, San Francisco Chronicle)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Jack London Square Farmers Market institution with a loyal following, Tina McKnight conjures sweet memories with her Southern desserts such as pies, cakes, cinnamon rolls, cookies, muffins, peach cobbler, and other treats. Her red velvet cupcakes are not to miss.\u003c/p>\n\u003ch2>Kendra Kolling\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/article/farmers-wife-sandwiches-made-love\">\u003cb>The Farmer’s Wife\u003c/b>\u003c/a>\u003cbr>\n\u003ci>Saturdays, Ferry Plaza Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132862\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-132862\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/farmers_wife_kendra.jpg\" alt=\"Kendra Kolling of The Farmer’s Wife\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/farmers_wife_kendra.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/farmers_wife_kendra-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/farmers_wife_kendra-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/farmers_wife_kendra-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/farmers_wife_kendra-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/farmers_wife_kendra-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Kendra Kolling of The Farmer’s Wife \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kendra Kolling is married to the apple farmer behind Nana Mae’s Organics, but her farm-fresh sandwiches, soups, and salads are creations all her own. Her decadent grilled-cheese sandwiches have won numerous accolades, both at local fairs and \u003ca href=\"http://www.extracrispy.com/food/237/the-very-best-breakfast-sandwich-matrix\">nationwide\u003c/a>.\u003c/p>\n\u003ch2>Wendy Towner\u003c/h2>\n\u003cp>\u003ca href=\"http://www.thehoneyladies.com/\">\u003cb>Honey Ladies\u003c/b>\u003c/a>\u003cbr>\n\u003ci>Sundays, Jack London Square Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132864\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-132864\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/honey_ladies_family.jpg\" alt=\"The Honey Ladies family\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/honey_ladies_family.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/honey_ladies_family-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/honey_ladies_family-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/honey_ladies_family-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/honey_ladies_family-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/honey_ladies_family-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The Honey Ladies family \u003ccite>(The Honey Ladies)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beekeeper Wendy Towner’s motto is: “Saving the World One Honeybee at a Time.” Her full-service apiary rescues honeybees from residences and businesses in Los Gatos and gives them new, safe homes. She sells their raw, 100% pure, Grade A honey at farmers markets, so she can continue saving the honeybees.\u003c/p>\n\u003ch2>June Taylor\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/article/preserving-local-flavors-june-taylor-and-tory-farms\">\u003cb>June Taylor Company\u003c/b>\u003c/a>\u003cbr>\n\u003ci>Saturdays, Ferry Plaza Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132865\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-132865\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/june_taylor_jars-1.jpg\" alt=\"June Taylor of June Taylor Company\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/june_taylor_jars-1.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/june_taylor_jars-1-160x107.jpg 160w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">June Taylor of June Taylor Company \u003ccite>(Ana Valdes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Born in London, June started her handcrafted preserves company in Berkeley in 1992, with an unshakable dedication to traditional technique and sourcing peak-season fruit, herbs, and flowers from local farms and backyards. Her small (three people, to be exact) but mighty business has gotten \u003ca href=\"https://www.wsj.com/articles/SB10001424052702303471004579163743391219408\">national attention\u003c/a> as a pioneer of the artisan food revival.\u003c/p>\n\u003ch2>Carolina and Rosa Oliva\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/la-oaxaque%C3%B1a\">\u003cb>La Oaxaqueña\u003c/b>\u003c/a>\u003cbr>\n\u003ci>Sundays, Jack London Square Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_130474\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-130474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/la-oaxaque%C3%B1a.jpg\" alt=\"Carolina Santos and Rosa Oliva of La Oaxaqueña\" width=\"1500\" height=\"1000\">\u003cfigcaption class=\"wp-caption-text\">Carolina Santos and Rosa Oliva of La Oaxaqueña \u003ccite>(La Oaxaqueña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>La Oaxaqueña offers regional Mexican cooking from the southern state of Oaxaca, with made-from-scratch tamales in mole poblano, pupusas, and other traditional specialties like pozole. Their philosophy is that “food is our first medicine,” and the mother-daughter duo cook with the recipes of their ancestors to serve the community and find their roots through food.\u003c/p>\n\u003ch2>Yeyen Gunawan\u003c/h2>\n\u003cp>\u003ca href=\"http://www.drinklavie.com/\">\u003cb>La Vie Wellness\u003c/b>\u003c/a>\u003cbr>\n\u003ci>Sundays, Jack London Square Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132867\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-132867\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/Yeyen_la_vie-family.jpg\" alt=\"Yeyen and her family\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/Yeyen_la_vie-family.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/Yeyen_la_vie-family-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/Yeyen_la_vie-family-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/Yeyen_la_vie-family-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/Yeyen_la_vie-family-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/Yeyen_la_vie-family-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Yeyen and her family \u003ccite>(La Vie Wellness)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since 1995, yoga enthusiast Yeyen Gunawan has been crafting probiotic juices, wellness beverages, and superfood snacks as La Vie. For a healthy morning pick-me-up, stop by her stand for kvass, kefirs, pure coconut water, green smoothies, or sprouted almond milks.\u003c/p>\n\u003ch2>Gail Lillian\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/liba\">\u003cb>Liba\u003c/b>\u003c/a>\u003cbr>\n\u003ci>Thursdays, Ferry Plaza Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132868\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-132868\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/lovabowl_gail.jpg\" alt=\"Gail Lillian of Liba\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/lovabowl_gail.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lovabowl_gail-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lovabowl_gail-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lovabowl_gail-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lovabowl_gail-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lovabowl_gail-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Gail Lillian of Liba \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After growing the popular Liba Falafel in Oakland, Gail launched Liba to “reinvent the salad bar” at the farmers market, using fresh, seasonal ingredients and taking global inspiration. With greens, grains, and optional meat, her bowls and wraps offer a fresh and filling option for the Thursday lunchtime crowd.\u003c/p>\n\u003ch2>Olivia Mecalco\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/mi-comedor\">\u003cb>Mi Comedor\u003c/b>\u003c/a>\u003cbr>\n\u003ci>Tuesdays, Ferry Plaza Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_130475\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-130475\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/mi-comedor.jpg\" alt=\"Olivia Mecalco of Mi Comedor\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/mi-comedor.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/mi-comedor-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/mi-comedor-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/mi-comedor-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/mi-comedor-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/mi-comedor-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/mi-comedor-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/mi-comedor-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/mi-comedor-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/mi-comedor-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/mi-comedor-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Olivia Mecalco of Mi Comedor \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A participant of \u003ca href=\"https://cuesa.org/seller/la-cocina\">La Cocina\u003c/a>’s incubator program, Mi Comedor owner Olivia Mecalco makes antojitos inspired by her grandmother’s cooking and her memories of Mexico City, including sopes, huaraches, pambazos, tacos, tortas, and other street food favorites. Don’t miss her made-from-scratch quesadillas!\u003c/p>\n\u003ch2>Guadalupe Moreno\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/mi-morena\">\u003cb>Mi Morena\u003c/b>\u003c/a>\u003cbr>\n\u003ci>Thursdays, Mission Community Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_130471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130471\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/mi_morena_by_tory_putnam-web_0-e1537228315190.jpg\" alt=\"Guadalupe Moreno of Mi Morena\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Guadalupe Moreno of Mi Morena \u003ccite>(Tory Putnam/CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A participant in \u003ca href=\"https://cuesa.org/seller/la-cocina\">La Cocina\u003c/a>, Guadalupe Moreno started Mi Morena, a tacos de guisado business, to offer San Francisco diners traditional tacos with quality ingredients and handmade tortillas, including chicken, beef, pork, and vegetarian options. “De guisado” refers to the homemade stewed fillings, and her dishes are rooted in the cuisine of her home of Mexico City.\u003c/p>\n\u003ch2>Karen Taylor & Team\u003c/h2>\n\u003cp>Primavera\u003cbr>\n\u003ci>Saturdays, Ferry Plaza Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132886\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/primavera_gary_yost.jpg\" alt=\"Primavera stand\" width=\"1200\" height=\"800\" class=\"size-full wp-image-132886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/primavera_gary_yost.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/primavera_gary_yost-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/primavera_gary_yost-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/primavera_gary_yost-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/primavera_gary_yost-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Primavera stand \u003ccite>(Gary Yost)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve savored Primavera’s popular chilaquiles, you have Karen Taylor and her amazing mostly female staff, all of whom are Latino immigrants, to thank. (And if you haven’t, add those chilaquiles to your \u003ca href=\"https://www.thrillist.com/eat/san-francisco/best-things-to-eat-in-sf-iconic-foods-bucket-list\">bucket list\u003c/a>.) From tortillas to salsas, all of Primavera’s products are made by hand, using local and organic ingredients when possible, at their Sonoma County kitchen and restaurant, \u003ca href=\"https://www.sfchronicle.com/restaurants/article/El-Molino-Central-in-Sonoma-delivers-Bay-Area-s-11136124.php\">El Molino Central\u003c/a>. Karen was recently \u003ca href=\"https://www.sfchronicle.com/food/article/Nyum-Bai-Angler-and-Sorrel-lead-Bay-Area-13648975.php\">nominated\u003c/a> for a James Beard Award.\u003c/p>\n\u003ch2>Kimberly Gonzales\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/nahua-pizza\">Nahua Pizza\u003c/a>\u003cbr>\n\u003ci>Tuesdays and Thursdays, Ferry Plaza Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132888\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/nahua.jpg\" alt=\"Kimberly Gonzales of Nahua Pizza\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-132888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/nahua.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/nahua-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/nahua-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/nahua-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/nahua-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/nahua-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Kimberly Gonzales of Nahua Pizza \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In partnership with her uncle Carlos, Kimberly Gonzalez of Nahua Pizza makes handcrafted, hot-from-the-wood-fired-oven pizzas featuring classic and seasonal toppings.\u003c/p>\n\u003ch2>Michelle Pusateri\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/article/new-thursday-vendor-nana-joes-granola\">Nana Joe’s Granola\u003c/a>\u003cbr>\n\u003ci>Saturdays, Ferry Plaza Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132889\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/nana_joes_old_dog.jpg\" alt=\"Michelle Pusateri (left) and Mollie Sitkin\" width=\"610\" height=\"407\" class=\"size-full wp-image-132889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/nana_joes_old_dog.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/nana_joes_old_dog-160x107.jpg 160w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Michelle Pusateri (left) and Mollie Sitkin \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Former pastry chef and outdoor enthusiast Michelle (pictured at left, with farmer Mollie Sitkin of \u003ca href=\"https://cuesa.org/seller/old-dog-ranch\">Old Dog Ranch\u003c/a>) started making granola when she became fed up with blends that were stale, processed, and loaded with sugar. She makes a healthier, gluten-free granola using fresh ingredients sourced from local and sustainable farms, and pure maple syrup as the only sweetener.\u003c/p>\n\u003ch2>Reem Assil\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/article/reems-flatbreads-bake-hospitality-homeland\">Reem’s\u003c/a>\u003cbr>\n\u003ci>Saturdays, Ferry Plaza Farmers Market, and Sundays, Jack London Square Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132890\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/reem_market.jpg\" alt=\"Reem Assil at her stand\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-132890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/reem_market.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/reem_market-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/reem_market-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/reem_market-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/reem_market-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/reem_market-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil at her stand \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After years as a community and labor organizer, Reem was inspired to start her own Arab street food bakery after visiting her parents’ homelands in the Middle East. Today, she \u003ca href=\"http://www.bonappetit.com/story/middle-eastern-flat-bread-the-ultimate-community-builder\">builds community\u003c/a> around her handmade mana’eesh (a soft, pizza-like flatbread stuffed with fresh ingredients) at two nationally recognized brick-and-mortar restaurants in Oakland and farmers market stands. It’s no wonder she was recently \u003ca href=\"https://www.sfchronicle.com/food/article/Nyum-Bai-Angler-and-Sorrel-lead-Bay-Area-13648975.php\">nominated\u003c/a> for a James Beard Award.\u003c/p>\n\u003ch2>Lenore Estrada\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/three-babes-bakeshop\">Three Babes Bakeshop\u003c/a>\u003cbr>\n\u003ci>Saturdays, Ferry Plaza Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132891\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/three_babes_crop_0.jpg\" alt=\"Lenore with some produce for pies.\" width=\"610\" height=\"407\" class=\"size-full wp-image-132891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/three_babes_crop_0.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/three_babes_crop_0-160x107.jpg 160w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Lenore with some produce for pies. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Growing up in the Central Valley, Lenore and her friend Anna baked pies to give away to their friends. Years later, they started a pie-making business together with the goal of supporting local farms (Anna has since left the business). Three Babes’ offerings change seasonally, and all pie crusts are rolled by hand, a labor-intensive process. Their apple pie has been named among the best in America by \u003ca href=\"http://www.foodandwine.com/slideshows/americas-best-apple-pies/3\">Food & Wine\u003c/a>.\u003c/p>\n\u003ch2>Aruna Lee\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/volcano-kimchi\">Volcano Kimchi\u003c/a>\u003cbr>\n\u003ci>Saturdays, Ferry Plaza Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132892\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/volano_stand.jpg\" alt=\"Aruna at the Volcano Kimchi stand\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-132892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/volano_stand.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/volano_stand-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/volano_stand-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/volano_stand-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/volano_stand-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/volano_stand-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Aruna at the Volcano Kimchi stand \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inspired by her childhood growing up in Buddhist temples in South Korea, Aruna Lee offers vegan and organic kimchi handcrafted in San Francisco. Her signature product is Napa Cabbage and Jicama Kimchi, while seasonal ferments include products like Super Spicy Habanero Persimmon Kimchi, Oyster Kimchi, and Jicama Kimchi Salsa.\u003c/p>\n\u003ch2>Mary Risavi\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/article/wise-goat-organics-wisdom-fermented-foods\">Wise Goat Organics\u003c/a>\u003cbr>\n\u003ci>Saturdays, Ferry Plaza Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132893\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/wise_goat_mary.jpg\" alt=\"Mary at the Wise Goat Organics stand\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-132893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/wise_goat_mary.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/wise_goat_mary-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/wise_goat_mary-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/wise_goat_mary-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/wise_goat_mary-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/wise_goat_mary-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Mary at the Wise Goat Organics stand \u003ccite>(Wise Goat Organics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After years slinging produce for Heirloom Organic Gardens farm, Mary Risavi now brings her passion for local produce and nutrition back to farmers market with Wise Goat Organics, a one-woman kraut business based in San Juan Bautista. Try Wise Goat’s carefully made, hyper-local ferments, which range from the classic to experimental. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>This article originally appeared on \u003ca href=\"https://cuesa.org/article/20-women-led-food-businesses-you-should-know\">CUESA\u003c/a>.\u003c/b>\u003c/p>\n\n","blocks":[],"excerpt":"These 20 visionary women entrepreneurs are making our food more delicious, healthful, and soulful, each in her own way.","status":"publish","parent":0,"modified":1554500618,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":45,"wordCount":1562},"headData":{"title":"20 Women-Led Food Businesses You Should Know | KQED","description":"These 20 visionary women entrepreneurs are making our food more delicious, healthful, and soulful, each in her own way.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"20 Women-Led Food Businesses You Should Know","datePublished":"2019-03-08T18:10:23.000Z","dateModified":"2019-04-05T21:43:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"132854 https://ww2.kqed.org/bayareabites/?p=132854","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/03/08/20-women-led-food-businesses-you-should-know/","disqusTitle":"20 Women-Led Food Businesses You Should Know","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/132854/20-women-led-food-businesses-you-should-know","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>International Women’s Day is on March 8, 2019, but do we really need an excuse to celebrate women and the vital role they play in our food system? Women produce more than \u003ca href=\"http://www.fao.org/3/X0198E/x0198e02.htm\">half of our food\u003c/a> worldwide. From the fields to the kitchen, women are leading the movement for healthy and sustainable food.\u003c/p>\n\u003cp>While by no means a definitive list, these 20 visionary women entrepreneurs are making our food more delicious, healthful, and soulful, each in her own way. You can find them in CUESA’s farmers markets year-round, rain or shine. Support women-led businesses!\u003c/p>\n\u003ch2>Mariko Grady\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://cuesa.org/article/chasing-umami-unlocking-magic-japanese-koji-fermentation\">Aedan Fermented\u003c/a>\u003c/b> (pictured above)\u003cbr>\n\u003ci>Saturdays, Ferry Plaza Farmers Market\u003c/i>\u003c/p>\n\u003cp>Following the 2011 earthquake in her home country of Japan, Mariko Grady (pictured center) started selling her homemade miso to friends to raise money for the victims. Through Aedan Fermented, she now brings the traditions of healthy and flavorful Japanese cuisine to the table with fermented foods such as miso, koji, and amazake.\u003c/p>\n\u003ch2>Jen Musty\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/batter-bakery\">\u003cb>Batter Bakery\u003c/b>\u003c/a>\u003cbr>\n\u003ci>Saturdays, Ferry Plaza Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132857\" class=\"wp-caption aligncenter\" style=\"max-width: 590px\">\u003cimg class=\"size-full wp-image-132857\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/batter_market_1.jpg\" alt=\"Jen Musty of Batter Bakery\" width=\"590\" height=\"393\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/batter_market_1.jpg 590w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/batter_market_1-160x107.jpg 160w\" sizes=\"(max-width: 590px) 100vw, 590px\">\u003cfigcaption class=\"wp-caption-text\">Jen Musty of Batter Bakery \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jen Musty, a lifelong baker, made the leap from accounting to catering in 2006, offering good old-fashioned baked treats with a modern twist, and an emphasis on premium farmers market ingredients. With accolades from the \u003ca>Food Network\u003c/a>, she now has a \u003ca href=\"http://www.batterbakery.com/contact/\">couple shops in San Francisco\u003c/a> in addition to her farmers market stand.\u003c/p>\n\u003ch2>Binita Pradhan\u003c/h2>\n\u003cp>\u003ca href=\"http://biniskitchen.com/\">\u003cb>Bini’s Kitchen\u003c/b>\u003c/a>\u003cbr>\n\u003ci>Saturdays, Ferry Plaza Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132858\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-132858\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/binis_kitchen.jpg\" alt=\"Bini's Kitchen\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/binis_kitchen.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/binis_kitchen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/binis_kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/binis_kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/binis_kitchen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/binis_kitchen-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Bini's Kitchen \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An immigrant from Kathmandu and a participant in \u003ca href=\"https://cuesa.org/seller/la-cocina\">La Cocina\u003c/a>’s food business incubator program, Binita Pradhan (pictured at the beginning of this article) prides herself in being the only Nepalese caterer in San Francisco. You can try Bini’s momos (Nepalese dumplings) with home-ground spices at the Saturday market or at her kiosk on Market Street.\u003c/p>\n\u003ch2>Vanessa Chavez\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/cholita-linda\">\u003cb>Cholita Linda\u003c/b>\u003c/a>\u003cbr>\n\u003ci>Sundays, Jack London Square Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132860\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-132860\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cholita_linda_0.jpg\" alt=\"Vanessa Chavez of Cholita Linda\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/cholita_linda_0.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cholita_linda_0-160x107.jpg 160w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Vanessa Chavez of Cholita Linda \u003ccite>(Cholita Linda)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vanessa Chavez started Cholita Linda at the Jack London Square Farmers Market in Oakland, offering freshly made Baja fish and carnitas tacos and agua frescas. She now owns the wildly popular Temescal brick-and-mortar of the same name, but you can still enjoy her tacos at the waterfront farmers market.\u003c/p>\n\u003ch2>Tina McKnight\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/dot%E2%80%99s-baking-pantry\">\u003cb>Dot’s Baking Pantry\u003c/b>\u003c/a>\u003cbr>\n\u003ci>Sundays, Jack London Square Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132861\" class=\"wp-caption aligncenter\" style=\"max-width: 920px\">\u003cimg class=\"size-full wp-image-132861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/Tina-McKnight_credit-Peter-DaSilva_1.jpg\" alt=\"Tina McKnight of Dot’s Baking Pantry\" width=\"920\" height=\"613\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/Tina-McKnight_credit-Peter-DaSilva_1.jpg 920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/Tina-McKnight_credit-Peter-DaSilva_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/Tina-McKnight_credit-Peter-DaSilva_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/Tina-McKnight_credit-Peter-DaSilva_1-768x512.jpg 768w\" sizes=\"(max-width: 920px) 100vw, 920px\">\u003cfigcaption class=\"wp-caption-text\">Tina McKnight of Dot’s Baking Pantry \u003ccite>(Peter DaDilva, San Francisco Chronicle)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Jack London Square Farmers Market institution with a loyal following, Tina McKnight conjures sweet memories with her Southern desserts such as pies, cakes, cinnamon rolls, cookies, muffins, peach cobbler, and other treats. Her red velvet cupcakes are not to miss.\u003c/p>\n\u003ch2>Kendra Kolling\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/article/farmers-wife-sandwiches-made-love\">\u003cb>The Farmer’s Wife\u003c/b>\u003c/a>\u003cbr>\n\u003ci>Saturdays, Ferry Plaza Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132862\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-132862\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/farmers_wife_kendra.jpg\" alt=\"Kendra Kolling of The Farmer’s Wife\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/farmers_wife_kendra.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/farmers_wife_kendra-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/farmers_wife_kendra-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/farmers_wife_kendra-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/farmers_wife_kendra-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/farmers_wife_kendra-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Kendra Kolling of The Farmer’s Wife \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kendra Kolling is married to the apple farmer behind Nana Mae’s Organics, but her farm-fresh sandwiches, soups, and salads are creations all her own. Her decadent grilled-cheese sandwiches have won numerous accolades, both at local fairs and \u003ca href=\"http://www.extracrispy.com/food/237/the-very-best-breakfast-sandwich-matrix\">nationwide\u003c/a>.\u003c/p>\n\u003ch2>Wendy Towner\u003c/h2>\n\u003cp>\u003ca href=\"http://www.thehoneyladies.com/\">\u003cb>Honey Ladies\u003c/b>\u003c/a>\u003cbr>\n\u003ci>Sundays, Jack London Square Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132864\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-132864\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/honey_ladies_family.jpg\" alt=\"The Honey Ladies family\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/honey_ladies_family.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/honey_ladies_family-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/honey_ladies_family-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/honey_ladies_family-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/honey_ladies_family-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/honey_ladies_family-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The Honey Ladies family \u003ccite>(The Honey Ladies)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beekeeper Wendy Towner’s motto is: “Saving the World One Honeybee at a Time.” Her full-service apiary rescues honeybees from residences and businesses in Los Gatos and gives them new, safe homes. She sells their raw, 100% pure, Grade A honey at farmers markets, so she can continue saving the honeybees.\u003c/p>\n\u003ch2>June Taylor\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/article/preserving-local-flavors-june-taylor-and-tory-farms\">\u003cb>June Taylor Company\u003c/b>\u003c/a>\u003cbr>\n\u003ci>Saturdays, Ferry Plaza Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132865\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-132865\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/june_taylor_jars-1.jpg\" alt=\"June Taylor of June Taylor Company\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/june_taylor_jars-1.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/june_taylor_jars-1-160x107.jpg 160w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">June Taylor of June Taylor Company \u003ccite>(Ana Valdes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Born in London, June started her handcrafted preserves company in Berkeley in 1992, with an unshakable dedication to traditional technique and sourcing peak-season fruit, herbs, and flowers from local farms and backyards. Her small (three people, to be exact) but mighty business has gotten \u003ca href=\"https://www.wsj.com/articles/SB10001424052702303471004579163743391219408\">national attention\u003c/a> as a pioneer of the artisan food revival.\u003c/p>\n\u003ch2>Carolina and Rosa Oliva\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/la-oaxaque%C3%B1a\">\u003cb>La Oaxaqueña\u003c/b>\u003c/a>\u003cbr>\n\u003ci>Sundays, Jack London Square Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_130474\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-130474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/la-oaxaque%C3%B1a.jpg\" alt=\"Carolina Santos and Rosa Oliva of La Oaxaqueña\" width=\"1500\" height=\"1000\">\u003cfigcaption class=\"wp-caption-text\">Carolina Santos and Rosa Oliva of La Oaxaqueña \u003ccite>(La Oaxaqueña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>La Oaxaqueña offers regional Mexican cooking from the southern state of Oaxaca, with made-from-scratch tamales in mole poblano, pupusas, and other traditional specialties like pozole. Their philosophy is that “food is our first medicine,” and the mother-daughter duo cook with the recipes of their ancestors to serve the community and find their roots through food.\u003c/p>\n\u003ch2>Yeyen Gunawan\u003c/h2>\n\u003cp>\u003ca href=\"http://www.drinklavie.com/\">\u003cb>La Vie Wellness\u003c/b>\u003c/a>\u003cbr>\n\u003ci>Sundays, Jack London Square Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132867\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-132867\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/Yeyen_la_vie-family.jpg\" alt=\"Yeyen and her family\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/Yeyen_la_vie-family.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/Yeyen_la_vie-family-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/Yeyen_la_vie-family-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/Yeyen_la_vie-family-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/Yeyen_la_vie-family-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/Yeyen_la_vie-family-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Yeyen and her family \u003ccite>(La Vie Wellness)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since 1995, yoga enthusiast Yeyen Gunawan has been crafting probiotic juices, wellness beverages, and superfood snacks as La Vie. For a healthy morning pick-me-up, stop by her stand for kvass, kefirs, pure coconut water, green smoothies, or sprouted almond milks.\u003c/p>\n\u003ch2>Gail Lillian\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/liba\">\u003cb>Liba\u003c/b>\u003c/a>\u003cbr>\n\u003ci>Thursdays, Ferry Plaza Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132868\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-132868\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/lovabowl_gail.jpg\" alt=\"Gail Lillian of Liba\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/lovabowl_gail.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lovabowl_gail-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lovabowl_gail-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lovabowl_gail-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lovabowl_gail-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lovabowl_gail-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Gail Lillian of Liba \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After growing the popular Liba Falafel in Oakland, Gail launched Liba to “reinvent the salad bar” at the farmers market, using fresh, seasonal ingredients and taking global inspiration. With greens, grains, and optional meat, her bowls and wraps offer a fresh and filling option for the Thursday lunchtime crowd.\u003c/p>\n\u003ch2>Olivia Mecalco\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/mi-comedor\">\u003cb>Mi Comedor\u003c/b>\u003c/a>\u003cbr>\n\u003ci>Tuesdays, Ferry Plaza Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_130475\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-130475\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/mi-comedor.jpg\" alt=\"Olivia Mecalco of Mi Comedor\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/mi-comedor.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/mi-comedor-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/mi-comedor-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/mi-comedor-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/mi-comedor-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/mi-comedor-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/mi-comedor-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/mi-comedor-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/mi-comedor-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/mi-comedor-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/mi-comedor-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Olivia Mecalco of Mi Comedor \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A participant of \u003ca href=\"https://cuesa.org/seller/la-cocina\">La Cocina\u003c/a>’s incubator program, Mi Comedor owner Olivia Mecalco makes antojitos inspired by her grandmother’s cooking and her memories of Mexico City, including sopes, huaraches, pambazos, tacos, tortas, and other street food favorites. Don’t miss her made-from-scratch quesadillas!\u003c/p>\n\u003ch2>Guadalupe Moreno\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/mi-morena\">\u003cb>Mi Morena\u003c/b>\u003c/a>\u003cbr>\n\u003ci>Thursdays, Mission Community Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_130471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130471\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/mi_morena_by_tory_putnam-web_0-e1537228315190.jpg\" alt=\"Guadalupe Moreno of Mi Morena\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Guadalupe Moreno of Mi Morena \u003ccite>(Tory Putnam/CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A participant in \u003ca href=\"https://cuesa.org/seller/la-cocina\">La Cocina\u003c/a>, Guadalupe Moreno started Mi Morena, a tacos de guisado business, to offer San Francisco diners traditional tacos with quality ingredients and handmade tortillas, including chicken, beef, pork, and vegetarian options. “De guisado” refers to the homemade stewed fillings, and her dishes are rooted in the cuisine of her home of Mexico City.\u003c/p>\n\u003ch2>Karen Taylor & Team\u003c/h2>\n\u003cp>Primavera\u003cbr>\n\u003ci>Saturdays, Ferry Plaza Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132886\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/primavera_gary_yost.jpg\" alt=\"Primavera stand\" width=\"1200\" height=\"800\" class=\"size-full wp-image-132886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/primavera_gary_yost.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/primavera_gary_yost-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/primavera_gary_yost-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/primavera_gary_yost-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/primavera_gary_yost-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Primavera stand \u003ccite>(Gary Yost)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve savored Primavera’s popular chilaquiles, you have Karen Taylor and her amazing mostly female staff, all of whom are Latino immigrants, to thank. (And if you haven’t, add those chilaquiles to your \u003ca href=\"https://www.thrillist.com/eat/san-francisco/best-things-to-eat-in-sf-iconic-foods-bucket-list\">bucket list\u003c/a>.) From tortillas to salsas, all of Primavera’s products are made by hand, using local and organic ingredients when possible, at their Sonoma County kitchen and restaurant, \u003ca href=\"https://www.sfchronicle.com/restaurants/article/El-Molino-Central-in-Sonoma-delivers-Bay-Area-s-11136124.php\">El Molino Central\u003c/a>. Karen was recently \u003ca href=\"https://www.sfchronicle.com/food/article/Nyum-Bai-Angler-and-Sorrel-lead-Bay-Area-13648975.php\">nominated\u003c/a> for a James Beard Award.\u003c/p>\n\u003ch2>Kimberly Gonzales\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/nahua-pizza\">Nahua Pizza\u003c/a>\u003cbr>\n\u003ci>Tuesdays and Thursdays, Ferry Plaza Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132888\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/nahua.jpg\" alt=\"Kimberly Gonzales of Nahua Pizza\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-132888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/nahua.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/nahua-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/nahua-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/nahua-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/nahua-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/nahua-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Kimberly Gonzales of Nahua Pizza \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In partnership with her uncle Carlos, Kimberly Gonzalez of Nahua Pizza makes handcrafted, hot-from-the-wood-fired-oven pizzas featuring classic and seasonal toppings.\u003c/p>\n\u003ch2>Michelle Pusateri\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/article/new-thursday-vendor-nana-joes-granola\">Nana Joe’s Granola\u003c/a>\u003cbr>\n\u003ci>Saturdays, Ferry Plaza Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132889\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/nana_joes_old_dog.jpg\" alt=\"Michelle Pusateri (left) and Mollie Sitkin\" width=\"610\" height=\"407\" class=\"size-full wp-image-132889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/nana_joes_old_dog.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/nana_joes_old_dog-160x107.jpg 160w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Michelle Pusateri (left) and Mollie Sitkin \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Former pastry chef and outdoor enthusiast Michelle (pictured at left, with farmer Mollie Sitkin of \u003ca href=\"https://cuesa.org/seller/old-dog-ranch\">Old Dog Ranch\u003c/a>) started making granola when she became fed up with blends that were stale, processed, and loaded with sugar. She makes a healthier, gluten-free granola using fresh ingredients sourced from local and sustainable farms, and pure maple syrup as the only sweetener.\u003c/p>\n\u003ch2>Reem Assil\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/article/reems-flatbreads-bake-hospitality-homeland\">Reem’s\u003c/a>\u003cbr>\n\u003ci>Saturdays, Ferry Plaza Farmers Market, and Sundays, Jack London Square Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132890\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/reem_market.jpg\" alt=\"Reem Assil at her stand\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-132890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/reem_market.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/reem_market-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/reem_market-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/reem_market-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/reem_market-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/reem_market-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil at her stand \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After years as a community and labor organizer, Reem was inspired to start her own Arab street food bakery after visiting her parents’ homelands in the Middle East. Today, she \u003ca href=\"http://www.bonappetit.com/story/middle-eastern-flat-bread-the-ultimate-community-builder\">builds community\u003c/a> around her handmade mana’eesh (a soft, pizza-like flatbread stuffed with fresh ingredients) at two nationally recognized brick-and-mortar restaurants in Oakland and farmers market stands. It’s no wonder she was recently \u003ca href=\"https://www.sfchronicle.com/food/article/Nyum-Bai-Angler-and-Sorrel-lead-Bay-Area-13648975.php\">nominated\u003c/a> for a James Beard Award.\u003c/p>\n\u003ch2>Lenore Estrada\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/three-babes-bakeshop\">Three Babes Bakeshop\u003c/a>\u003cbr>\n\u003ci>Saturdays, Ferry Plaza Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132891\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/three_babes_crop_0.jpg\" alt=\"Lenore with some produce for pies.\" width=\"610\" height=\"407\" class=\"size-full wp-image-132891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/three_babes_crop_0.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/three_babes_crop_0-160x107.jpg 160w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Lenore with some produce for pies. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Growing up in the Central Valley, Lenore and her friend Anna baked pies to give away to their friends. Years later, they started a pie-making business together with the goal of supporting local farms (Anna has since left the business). Three Babes’ offerings change seasonally, and all pie crusts are rolled by hand, a labor-intensive process. Their apple pie has been named among the best in America by \u003ca href=\"http://www.foodandwine.com/slideshows/americas-best-apple-pies/3\">Food & Wine\u003c/a>.\u003c/p>\n\u003ch2>Aruna Lee\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/volcano-kimchi\">Volcano Kimchi\u003c/a>\u003cbr>\n\u003ci>Saturdays, Ferry Plaza Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132892\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/volano_stand.jpg\" alt=\"Aruna at the Volcano Kimchi stand\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-132892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/volano_stand.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/volano_stand-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/volano_stand-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/volano_stand-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/volano_stand-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/volano_stand-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Aruna at the Volcano Kimchi stand \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inspired by her childhood growing up in Buddhist temples in South Korea, Aruna Lee offers vegan and organic kimchi handcrafted in San Francisco. Her signature product is Napa Cabbage and Jicama Kimchi, while seasonal ferments include products like Super Spicy Habanero Persimmon Kimchi, Oyster Kimchi, and Jicama Kimchi Salsa.\u003c/p>\n\u003ch2>Mary Risavi\u003c/h2>\n\u003cp>\u003ca href=\"https://cuesa.org/article/wise-goat-organics-wisdom-fermented-foods\">Wise Goat Organics\u003c/a>\u003cbr>\n\u003ci>Saturdays, Ferry Plaza Farmers Market\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132893\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/wise_goat_mary.jpg\" alt=\"Mary at the Wise Goat Organics stand\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-132893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/wise_goat_mary.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/wise_goat_mary-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/wise_goat_mary-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/wise_goat_mary-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/wise_goat_mary-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/wise_goat_mary-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Mary at the Wise Goat Organics stand \u003ccite>(Wise Goat Organics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After years slinging produce for Heirloom Organic Gardens farm, Mary Risavi now brings her passion for local produce and nutrition back to farmers market with Wise Goat Organics, a one-woman kraut business based in San Juan Bautista. Try Wise Goat’s carefully made, hyper-local ferments, which range from the classic to experimental. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>This article originally appeared on \u003ca href=\"https://cuesa.org/article/20-women-led-food-businesses-you-should-know\">CUESA\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132854/20-women-led-food-businesses-you-should-know","authors":["5484"],"categories":["bayareabites_12276","bayareabites_8770","bayareabites_95","bayareabites_90"],"tags":["bayareabites_237","bayareabites_14211"],"featImg":"bayareabites_132856","label":"bayareabites"},"bayareabites_126175":{"type":"posts","id":"bayareabites_126175","meta":{"index":"posts_1591205157","site":"bayareabites","id":"126175","score":null,"sort":[1522176122000]},"guestAuthors":[],"slug":"10-inspiring-women-farmers-you-should-know","title":"10 Inspiring Women Farmers You Should Know","publishDate":1522176122,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>[aside postID=\"bayareabites_132790\" label=\"Want to Support Female-Owned Eateries? Here's a Bay Area List\"]\u003cbr>\nIn honor of Women’s History Month, what better time to celebrate the millions of women who are so vital to our food system? Globally, women make up \u003ca href=\"https://www.huffingtonpost.com/2015/03/11/women-farmers-land-rights_n_6833224.html\">half of the agricultural workforce\u003c/a>, and more than \u003ca href=\"http://time.com/5018813/farmworkers-solidarity-hollywood-sexual-assault/\">700,000 women\u003c/a> work in the fields in the United States. According to the latest Ag Census, women are \u003ca href=\"https://civileats.com/2016/07/07/how-women-farmers-are-changing-u-s-agriculture/\">30 percent\u003c/a> of farm operators, making them one of the fastest growing groups of farmers.\u003c/p>\n\u003cp>Though certainly not a comprehensive list, here are a few of the hardworking women farmers you can support at CUESA’s farmers markets. (Be sure to also support these \u003ca href=\"https://cuesa.org/article/20-women-led-food-businesses-you-should-know\">20 innovative women-led food businesses\u003c/a> at our markets, too!)\u003c/p>\n\u003cfigure id=\"attachment_126176\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126176\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/allstar_01.jpg\" alt=\"Janet Brown, Allstar Organics\" width=\"610\" height=\"409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/allstar_01.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/allstar_01-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/allstar_01-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/allstar_01-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/allstar_01-520x349.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Janet Brown, Allstar Organics \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Janet Brown, \u003ca href=\"https://cuesa.org/seller/allstar-organics\">Allstar Organics\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Cofounder of Allstar Organics in Marin, Janet Brown has been farming organic vegetables and creating unique farm products for the last 20 years. She has also actively worked to support farmers, food access, and healthy communities in Marin County through \u003ca href=\"https://cuesa.org/article/local-food-hero-farmer-janet-brown-brings-food-policy-table\">her work\u003c/a>as part of the Marin Food Policy Council, Marin Organic, and the Center for Ecoliteracy. \u003cem>Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133014\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-133014\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_7223_web.jpg\" alt=\"Capay Valley Meat Collective\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_7223_web.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_7223_web-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_7223_web-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_7223_web-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_7223_web-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_7223_web-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Capay Valley Meat Collective \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://cuesa.org/seller/capay-valley-meat-collective\">Capay Valley Meat Collective\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rachel de Rosa of Casa Rosa Farms and Susan Muller Pasture 42 have teamed up to offer their pasture-raised meats, olive oil, vinegar, soaps, and wools, all sourced from their Capay Valley farms. Both the da Rosas and the Mullers come from families that have been farming in the Central Valley for generations. The farmers share a commitment to raising pastured animals. “There’s very little you can mechanize when you’re caring for animals; there’s no substitute for a human being,” says Rachel. \u003cem>Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133015\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-133015\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/Lorraine_eatwell.jpg\" alt=\"Lorraine Walker of Eatwell Farm\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/Lorraine_eatwell.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Lorraine_eatwell-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Lorraine_eatwell-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Lorraine_eatwell-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Lorraine_eatwell-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Lorraine_eatwell-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Lorraine Walker of Eatwell Farm \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Lorraine Walker, \u003ca href=\"https://cuesa.org/seller/eatwell-farm\">Eatwell Farm\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>One of the Ferry Plaza Farmers Market founding farms, Eatwell Farm grows a wide variety of fruits and vegetables, and sells many specialty products made from the lavender and other herbs they grow. The farm also sells pasture-raised eggs. Eatwell also operates a sizable community supported agriculture (CSA) program. The founding farmer, Nigel Walker, passed away in 2017, but his wife, Lorraine, and the Eatwell family carry on the Eatwell legacy.\u003cem> Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cfigure id=\"attachment_126178\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126178\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/kjorchards_amanda_lynn_photography.jpg\" alt=\"Aomboon Deasy, K&J Orchards\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/kjorchards_amanda_lynn_photography.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/kjorchards_amanda_lynn_photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/kjorchards_amanda_lynn_photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/kjorchards_amanda_lynn_photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/kjorchards_amanda_lynn_photography-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Aomboon Deasy, K&J Orchards \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Aomboon Deasy, \u003ca href=\"https://cuesa.org/seller/kj-orchards\">K&J Orchards\u003c/a>\u003c/strong>\u003cbr>\n[aside postID=\"bayareabites_132854\" label=\"20 Women-Led Food Businesses You Should Know\"]\u003c/p>\n\u003cp>The daughter of Kalayada Ammatya and James Beutel (K&J), Aomboon “Boonie” Deasy has carried on the family legacy in partnership with her husband, Tim, and been a driving force in marketing the farm and developing their \u003ca href=\"http://openforbusiness.opentable.com/tips/8-things-restaurants-know-working-farmers/\">strong following\u003c/a> among Bay Area chefs. The diverse farm sells its tree-ripened fruits to more than 150 restaurants, such as Benu and the French Laundry.\u003cem> Saturdays and Tuesdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_126179\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126179\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/marin_roots_moira.jpg\" alt=\"Moira Kuhn, Marin Roots Farm\" width=\"610\" height=\"404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/marin_roots_moira.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marin_roots_moira-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marin_roots_moira-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marin_roots_moira-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marin_roots_moira-520x344.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Moira Kuhn, Marin Roots Farm \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Moira Kuhn, \u003ca href=\"https://cuesa.org/seller/marin-roots-farm\">Marin Roots Farm\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Having previously worked at County Line Harvest, Moira Kuhn now farms at Marin Roots Farm in Petaluma with her husband, Jesse. She has helped build the farm’s restaurant clientele, while innovating and helping to develop the farm’s niche with specialty crops like \u003ca href=\"http://openforbusiness.opentable.com/tips/edible-flowers-101-choose-use-spring-blooms/\">edible flowers\u003c/a>. Why does she love farming? “I love the challenge, and I love that farming is all-consuming. It’s your entire life.” \u003cem>Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_126185\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/raquel_massa.jpg\" alt=\"Raquel Krach, Massa Organics\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/raquel_massa.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/raquel_massa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/raquel_massa-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/raquel_massa-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/raquel_massa-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Raquel Krach, Massa Organics \u003ccite>(Massa Organics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Raquel Krach, \u003ca href=\"https://cuesa.org/seller/massa-organics\">Massa Organics\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Originally trained as a tropical biologist, Raquel became drawn to sustainable agriculture and agroecology, which led her move with her husband, Greg, back to his family’s farm. They grow rice and almonds and raise pigs and sheep in a diverse ecosystem, applying their love ecology to make the farm more environmentally sustainable.\u003cem> Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_126180\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126180\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/mcginnis_tractor_0.jpg\" alt=\"Sandi and Sarah McGinnis, McGinnis Ranch\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/mcginnis_tractor_0.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/mcginnis_tractor_0-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/mcginnis_tractor_0-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/mcginnis_tractor_0-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/mcginnis_tractor_0-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Sandi and Sarah McGinnis, McGinnis Ranch \u003ccite>(McGinnis Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sandi and Sarah McGinnis, \u003ca href=\"https://cuesa.org/seller/mcginnis-ranch\">McGinnis Ranch\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Aunt-and-niece team Sandi McGinnis-Garcia and Sara Evett took over Sandi’s father’s farm, ushering in a new era by transitioning to organic and experimenting with new crops and cut flowers. “Giving back to the land but also providing people with fresh food feels good at the end of the day,” says Sara. “I think a lot of people think that it would be a thankless job, but it is not at all. I couldn’t ask for more.”\u003cem> Saturdays and Tuesdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133016\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-133016\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/four_sisters2_2013.jpg\" alt=\"Jill Gammons of Four Sisters Farm\" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/four_sisters2_2013.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/four_sisters2_2013-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/four_sisters2_2013-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/four_sisters2_2013-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/four_sisters2_2013-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Jill Gammons of Four Sisters Farm \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cp>\u003cstrong>Jill Gammons, \u003ca href=\"https://cuesa.org/seller/four-sisters-farm\">Four Sisters Farm\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Robin and Nancy Gammons began farming in Aromas in the 1970s, and they named their farm after their four daughters: Lucy, Jill, Dusty, and Prema. One of their four daughters, Jill, is now following in her parents’ footsteps and has begun a flower-growing project of her own on the farm. The Gammons’ approach to farming has always been organic and ecological, and they have a strong commitment to maintaining a natural, healthy ecosystem on their property. \u003cem>Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_126182\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126182\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/Old-Dog-July-2015-Amanda-Lynn-Photography.jpg\" alt=\"Mollie Sitkin, Old Dog Ranch\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/Old-Dog-July-2015-Amanda-Lynn-Photography.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Old-Dog-July-2015-Amanda-Lynn-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Old-Dog-July-2015-Amanda-Lynn-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Old-Dog-July-2015-Amanda-Lynn-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Old-Dog-July-2015-Amanda-Lynn-Photography-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Mollie Sitkin, Old Dog Ranch \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mollie Sitkin, \u003ca href=\"https://cuesa.org/seller/old-dog-ranch\">Old Dog Ranch\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Fourth-generation farmer Mollie Sitkin has helped to continue and grow her family farm by introducing new crops and beehives, supporting and the farm’s organic transition, and developing Old Dog’s value-added product line of walnut snacks through direct sales at farmers markets. \u003cem>Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_126183\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126183\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/oya_marsha_field_kta_brenton_gieser.jpg\" alt=\"Marsha Habib, Oya Organics\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/oya_marsha_field_kta_brenton_gieser.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/oya_marsha_field_kta_brenton_gieser-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/oya_marsha_field_kta_brenton_gieser-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/oya_marsha_field_kta_brenton_gieser-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/oya_marsha_field_kta_brenton_gieser-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Marsha Habib, Oya Organics \u003ccite>(Brenton Gieser))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marsha Habib, \u003ca href=\"https://cuesa.org/seller/oya-organics\">Oya Organics\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Marsha Habib started farming as a one-woman, one-acre operation to serve her community and create urban and rural connections. Oya Organics gradually grew to more acreage as her partner, Modesto, and other people joined the farm. They now run a fully diversified farm with about a dozen employees. “I don’t want us to get big and just keep growing and growing,” she says. “I want to be at a scale where I know every acre of the farm and have a personal relationship with the plants and employees.”\u003cem> Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_126186\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126186\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/root_down_turkeys2.jpg\" alt=\"Dede Bois, Root Down Farm\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/root_down_turkeys2.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/root_down_turkeys2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/root_down_turkeys2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/root_down_turkeys2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/root_down_turkeys2-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Dede Bois, Root Down Farm \u003ccite>(Federica Armstrong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dede Bois, \u003ca href=\"https://cuesa.org/seller/root-down-farm\">Root Down Farm\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>First-generation farmer Dede Bois started her own ranch in Pescadero to do her part in combatting the negative impacts of industrial animal agriculture. Today, Root Down Farm is a diverse, pasture-based farm that raises heritage chickens, turkeys, ducks, and pigs. “Even though my farm is just a teeny tiny drop of change, I am trying to do the best I can to raise animals in a way that is healthy for each creature, the land, and the bellies they feed,” says Dede.\u003cem> Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_130229\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-130229\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/steadfast-herbs.jpg\" alt=\"Steadfast Herbs at the farmers market.\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Steadfast Herbs at the farmers market. \u003ccite>(Steadfast Herbs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Finn Oakes and Lauren Anderson, \u003ca href=\"https://cuesa.org/seller/steadfast-herbs\">Steadfast Herbs\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Farmer-herbalists Finn and Lauren of Steadfast Herbs support folks in taking care of themselves and each other through handmade tinctures, teas, and salves. They cultivate their own organic herbs at Root Down Farm in Pescadero, and source other organic and local materials as often as possible.\u003cem> Saturdays, Ferry Plaza Farmers Market, and Thursdays, Mission Community Market.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>This article was originally posted on \u003ca href=\"https://cuesa.org/article/12-inspiring-women-farmers-you-should-know\">CUESA\u003c/a>.\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"In honor of Women’s History Month, what better time to celebrate the millions of women who are so vital to our food system? Here are a few of the hardworking women farmers you can support at CUESA’s farmers markets.","status":"publish","parent":0,"modified":1552685606,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1277},"headData":{"title":"10 Inspiring Women Farmers You Should Know | KQED","description":"In honor of Women’s History Month, what better time to celebrate the millions of women who are so vital to our food system? Here are a few of the hardworking women farmers you can support at CUESA’s farmers markets.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"10 Inspiring Women Farmers You Should Know","datePublished":"2018-03-27T18:42:02.000Z","dateModified":"2019-03-15T21:33:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"126175 https://ww2.kqed.org/bayareabites/?p=126175","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/03/27/10-inspiring-women-farmers-you-should-know/","disqusTitle":"10 Inspiring Women Farmers You Should Know","source":"Farmers and Farms","sourceUrl":"https://www.kqed.org/bayareabites/category/farmers-farmers-markets","path":"/bayareabites/126175/10-inspiring-women-farmers-you-should-know","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_132790","label":"Want to Support Female-Owned Eateries? Here's a Bay Area List "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIn honor of Women’s History Month, what better time to celebrate the millions of women who are so vital to our food system? Globally, women make up \u003ca href=\"https://www.huffingtonpost.com/2015/03/11/women-farmers-land-rights_n_6833224.html\">half of the agricultural workforce\u003c/a>, and more than \u003ca href=\"http://time.com/5018813/farmworkers-solidarity-hollywood-sexual-assault/\">700,000 women\u003c/a> work in the fields in the United States. According to the latest Ag Census, women are \u003ca href=\"https://civileats.com/2016/07/07/how-women-farmers-are-changing-u-s-agriculture/\">30 percent\u003c/a> of farm operators, making them one of the fastest growing groups of farmers.\u003c/p>\n\u003cp>Though certainly not a comprehensive list, here are a few of the hardworking women farmers you can support at CUESA’s farmers markets. (Be sure to also support these \u003ca href=\"https://cuesa.org/article/20-women-led-food-businesses-you-should-know\">20 innovative women-led food businesses\u003c/a> at our markets, too!)\u003c/p>\n\u003cfigure id=\"attachment_126176\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126176\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/allstar_01.jpg\" alt=\"Janet Brown, Allstar Organics\" width=\"610\" height=\"409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/allstar_01.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/allstar_01-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/allstar_01-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/allstar_01-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/allstar_01-520x349.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Janet Brown, Allstar Organics \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Janet Brown, \u003ca href=\"https://cuesa.org/seller/allstar-organics\">Allstar Organics\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Cofounder of Allstar Organics in Marin, Janet Brown has been farming organic vegetables and creating unique farm products for the last 20 years. She has also actively worked to support farmers, food access, and healthy communities in Marin County through \u003ca href=\"https://cuesa.org/article/local-food-hero-farmer-janet-brown-brings-food-policy-table\">her work\u003c/a>as part of the Marin Food Policy Council, Marin Organic, and the Center for Ecoliteracy. \u003cem>Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133014\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-133014\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_7223_web.jpg\" alt=\"Capay Valley Meat Collective\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_7223_web.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_7223_web-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_7223_web-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_7223_web-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_7223_web-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_7223_web-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Capay Valley Meat Collective \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://cuesa.org/seller/capay-valley-meat-collective\">Capay Valley Meat Collective\u003c/a>\u003c/strong>\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>Rachel de Rosa of Casa Rosa Farms and Susan Muller Pasture 42 have teamed up to offer their pasture-raised meats, olive oil, vinegar, soaps, and wools, all sourced from their Capay Valley farms. Both the da Rosas and the Mullers come from families that have been farming in the Central Valley for generations. The farmers share a commitment to raising pastured animals. “There’s very little you can mechanize when you’re caring for animals; there’s no substitute for a human being,” says Rachel. \u003cem>Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133015\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-133015\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/Lorraine_eatwell.jpg\" alt=\"Lorraine Walker of Eatwell Farm\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/Lorraine_eatwell.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Lorraine_eatwell-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Lorraine_eatwell-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Lorraine_eatwell-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Lorraine_eatwell-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Lorraine_eatwell-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Lorraine Walker of Eatwell Farm \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Lorraine Walker, \u003ca href=\"https://cuesa.org/seller/eatwell-farm\">Eatwell Farm\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>One of the Ferry Plaza Farmers Market founding farms, Eatwell Farm grows a wide variety of fruits and vegetables, and sells many specialty products made from the lavender and other herbs they grow. The farm also sells pasture-raised eggs. Eatwell also operates a sizable community supported agriculture (CSA) program. The founding farmer, Nigel Walker, passed away in 2017, but his wife, Lorraine, and the Eatwell family carry on the Eatwell legacy.\u003cem> Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cfigure id=\"attachment_126178\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126178\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/kjorchards_amanda_lynn_photography.jpg\" alt=\"Aomboon Deasy, K&J Orchards\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/kjorchards_amanda_lynn_photography.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/kjorchards_amanda_lynn_photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/kjorchards_amanda_lynn_photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/kjorchards_amanda_lynn_photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/kjorchards_amanda_lynn_photography-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Aomboon Deasy, K&J Orchards \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Aomboon Deasy, \u003ca href=\"https://cuesa.org/seller/kj-orchards\">K&J Orchards\u003c/a>\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_132854","label":"20 Women-Led Food Businesses You Should Know "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The daughter of Kalayada Ammatya and James Beutel (K&J), Aomboon “Boonie” Deasy has carried on the family legacy in partnership with her husband, Tim, and been a driving force in marketing the farm and developing their \u003ca href=\"http://openforbusiness.opentable.com/tips/8-things-restaurants-know-working-farmers/\">strong following\u003c/a> among Bay Area chefs. The diverse farm sells its tree-ripened fruits to more than 150 restaurants, such as Benu and the French Laundry.\u003cem> Saturdays and Tuesdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_126179\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126179\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/marin_roots_moira.jpg\" alt=\"Moira Kuhn, Marin Roots Farm\" width=\"610\" height=\"404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/marin_roots_moira.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marin_roots_moira-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marin_roots_moira-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marin_roots_moira-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marin_roots_moira-520x344.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Moira Kuhn, Marin Roots Farm \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Moira Kuhn, \u003ca href=\"https://cuesa.org/seller/marin-roots-farm\">Marin Roots Farm\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Having previously worked at County Line Harvest, Moira Kuhn now farms at Marin Roots Farm in Petaluma with her husband, Jesse. She has helped build the farm’s restaurant clientele, while innovating and helping to develop the farm’s niche with specialty crops like \u003ca href=\"http://openforbusiness.opentable.com/tips/edible-flowers-101-choose-use-spring-blooms/\">edible flowers\u003c/a>. Why does she love farming? “I love the challenge, and I love that farming is all-consuming. It’s your entire life.” \u003cem>Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_126185\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/raquel_massa.jpg\" alt=\"Raquel Krach, Massa Organics\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/raquel_massa.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/raquel_massa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/raquel_massa-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/raquel_massa-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/raquel_massa-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Raquel Krach, Massa Organics \u003ccite>(Massa Organics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Raquel Krach, \u003ca href=\"https://cuesa.org/seller/massa-organics\">Massa Organics\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Originally trained as a tropical biologist, Raquel became drawn to sustainable agriculture and agroecology, which led her move with her husband, Greg, back to his family’s farm. They grow rice and almonds and raise pigs and sheep in a diverse ecosystem, applying their love ecology to make the farm more environmentally sustainable.\u003cem> Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_126180\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126180\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/mcginnis_tractor_0.jpg\" alt=\"Sandi and Sarah McGinnis, McGinnis Ranch\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/mcginnis_tractor_0.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/mcginnis_tractor_0-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/mcginnis_tractor_0-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/mcginnis_tractor_0-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/mcginnis_tractor_0-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Sandi and Sarah McGinnis, McGinnis Ranch \u003ccite>(McGinnis Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sandi and Sarah McGinnis, \u003ca href=\"https://cuesa.org/seller/mcginnis-ranch\">McGinnis Ranch\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Aunt-and-niece team Sandi McGinnis-Garcia and Sara Evett took over Sandi’s father’s farm, ushering in a new era by transitioning to organic and experimenting with new crops and cut flowers. “Giving back to the land but also providing people with fresh food feels good at the end of the day,” says Sara. “I think a lot of people think that it would be a thankless job, but it is not at all. I couldn’t ask for more.”\u003cem> Saturdays and Tuesdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133016\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-133016\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/four_sisters2_2013.jpg\" alt=\"Jill Gammons of Four Sisters Farm\" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/four_sisters2_2013.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/four_sisters2_2013-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/four_sisters2_2013-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/four_sisters2_2013-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/four_sisters2_2013-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Jill Gammons of Four Sisters Farm \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cp>\u003cstrong>Jill Gammons, \u003ca href=\"https://cuesa.org/seller/four-sisters-farm\">Four Sisters Farm\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Robin and Nancy Gammons began farming in Aromas in the 1970s, and they named their farm after their four daughters: Lucy, Jill, Dusty, and Prema. One of their four daughters, Jill, is now following in her parents’ footsteps and has begun a flower-growing project of her own on the farm. The Gammons’ approach to farming has always been organic and ecological, and they have a strong commitment to maintaining a natural, healthy ecosystem on their property. \u003cem>Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_126182\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126182\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/Old-Dog-July-2015-Amanda-Lynn-Photography.jpg\" alt=\"Mollie Sitkin, Old Dog Ranch\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/Old-Dog-July-2015-Amanda-Lynn-Photography.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Old-Dog-July-2015-Amanda-Lynn-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Old-Dog-July-2015-Amanda-Lynn-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Old-Dog-July-2015-Amanda-Lynn-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Old-Dog-July-2015-Amanda-Lynn-Photography-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Mollie Sitkin, Old Dog Ranch \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mollie Sitkin, \u003ca href=\"https://cuesa.org/seller/old-dog-ranch\">Old Dog Ranch\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Fourth-generation farmer Mollie Sitkin has helped to continue and grow her family farm by introducing new crops and beehives, supporting and the farm’s organic transition, and developing Old Dog’s value-added product line of walnut snacks through direct sales at farmers markets. \u003cem>Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_126183\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126183\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/oya_marsha_field_kta_brenton_gieser.jpg\" alt=\"Marsha Habib, Oya Organics\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/oya_marsha_field_kta_brenton_gieser.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/oya_marsha_field_kta_brenton_gieser-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/oya_marsha_field_kta_brenton_gieser-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/oya_marsha_field_kta_brenton_gieser-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/oya_marsha_field_kta_brenton_gieser-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Marsha Habib, Oya Organics \u003ccite>(Brenton Gieser))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marsha Habib, \u003ca href=\"https://cuesa.org/seller/oya-organics\">Oya Organics\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Marsha Habib started farming as a one-woman, one-acre operation to serve her community and create urban and rural connections. Oya Organics gradually grew to more acreage as her partner, Modesto, and other people joined the farm. They now run a fully diversified farm with about a dozen employees. “I don’t want us to get big and just keep growing and growing,” she says. “I want to be at a scale where I know every acre of the farm and have a personal relationship with the plants and employees.”\u003cem> Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_126186\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-126186\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/root_down_turkeys2.jpg\" alt=\"Dede Bois, Root Down Farm\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/root_down_turkeys2.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/root_down_turkeys2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/root_down_turkeys2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/root_down_turkeys2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/root_down_turkeys2-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Dede Bois, Root Down Farm \u003ccite>(Federica Armstrong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dede Bois, \u003ca href=\"https://cuesa.org/seller/root-down-farm\">Root Down Farm\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>First-generation farmer Dede Bois started her own ranch in Pescadero to do her part in combatting the negative impacts of industrial animal agriculture. Today, Root Down Farm is a diverse, pasture-based farm that raises heritage chickens, turkeys, ducks, and pigs. “Even though my farm is just a teeny tiny drop of change, I am trying to do the best I can to raise animals in a way that is healthy for each creature, the land, and the bellies they feed,” says Dede.\u003cem> Saturdays, Ferry Plaza Farmers Market.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_130229\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-130229\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/steadfast-herbs.jpg\" alt=\"Steadfast Herbs at the farmers market.\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/steadfast-herbs-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Steadfast Herbs at the farmers market. \u003ccite>(Steadfast Herbs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Finn Oakes and Lauren Anderson, \u003ca href=\"https://cuesa.org/seller/steadfast-herbs\">Steadfast Herbs\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Farmer-herbalists Finn and Lauren of Steadfast Herbs support folks in taking care of themselves and each other through handmade tinctures, teas, and salves. They cultivate their own organic herbs at Root Down Farm in Pescadero, and source other organic and local materials as often as possible.\u003cem> Saturdays, Ferry Plaza Farmers Market, and Thursdays, Mission Community Market.\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>\u003cstrong>This article was originally posted on \u003ca href=\"https://cuesa.org/article/12-inspiring-women-farmers-you-should-know\">CUESA\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126175/10-inspiring-women-farmers-you-should-know","authors":["5484"],"categories":["bayareabites_109","bayareabites_1874","bayareabites_95","bayareabites_11028","bayareabites_1875"],"tags":["bayareabites_237","bayareabites_14211"],"featImg":"bayareabites_126184","label":"source_bayareabites_126175"},"bayareabites_125656":{"type":"posts","id":"bayareabites_125656","meta":{"index":"posts_1591205157","site":"bayareabites","id":"125656","score":null,"sort":[1520968942000]},"guestAuthors":[],"slug":"not-just-the-boys-beer-club-female-crafters-tap-their-skills-for-brew-day","title":"Not Just The Boys' Beer Club: Female Crafters Tap Their Skills For Brew Day","publishDate":1520968942,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the story on WBUR:\u003c/strong>\u003cbr>\n\u003ciframe width=\"100%\" height=\"124\" scrolling=\"no\" frameborder=\"no\" src=\"https://player.wbur.org/artery/2018/03/09/women-brew-day-massachusetts\">\u003c/iframe>\u003c/p>\n\u003cp>Last week, women around the U.S. collaborated to make batches of beer.\u003c/p>\n\u003cp>Here in Massachusetts, more than 20 breweries signed on to highlight women's increasing influence on what's been a male-dominated industry. But, many women in the field note there are still challenges.\u003c/p>\n\u003cp>Maureen Fabry has been a professional brewer for 20 years and recalled how, early on in her career, she felt like she needed to prove herself. \"Not just mentally with the science, but the physical aspect of the job,\" says Fabry. \"You know what that's like, having to pick up a half-barrel keg or 50-pound bag of grain and be on your feet 10 hours a day, seven days a week?\"\u003c/p>\n\u003cp>Brewing has long been a boys' club. Fabry never felt excluded because of her gender — and she felt supported by many men — but she did work hard to find female mentors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Yeah, I mean, I did have that little agenda,\" she says, laughing, \"but I think the more I worked in the brewing industry, the more I noticed that there were other women in sort of supporting roles within brewing, but not so many like on the floor, you know, getting their hands and feet wet.\"\u003c/p>\n\u003cp>Now, Fabry co-runs CraftRoots, her 1-year-old, 100 percent female-owned brewery in Milford, Mass. That's where this week she brewed a pink-hued, Belgian wheat beer for the collaborative brew day — part of a growing initiative involving women brewers around the world. The event was created by the Pink Boots Society, an international nonprofit that provides scholarships for women who want to move ahead in all different aspects of the brewing industry — from making beer to hops cultivation to quality control and taproom management.\u003c/p>\n\u003cp>\"There's actually more women running the brewing industry than people think,\" says Brienne Allan, head of Boston's Pink Boots Society chapter and production manager at the Notch Brewing Company in Salem, Mass. \"A lot of them are brewery owners — and no one knows.\"\u003c/p>\n\u003cp>Allan says roughly 240 teams of women from 10 countries registered for the Pink Boots Collaboration Brew Day. In the U.S., participants hailed from 46 states.\u003c/p>\n\u003cp>Allan recruited the roughly two dozen Massachusetts breweries that participated in last Thursday's event — up from three last year. Each team developed its own recipe for the group brew. At Notch, for example, 20 women joined Allan in creating a pilsner. Proceeds from the collaborative beers — concocted on International Women's Day — will go back to Pink Boots.\u003c/p>\n\u003cp>The brewery Exhibit \"A\" in Framingham, Mass., hosted about a half-dozen women who swapped business cards and beer experiences in its big, industrial warehouse surrounded by gleaming, stainless steel fermentation tanks. Kristen Sykes walked around sporting bright pink rubber boots, beer mug earrings and a black T-shirt that read, \"Mash the Patriarchy.\" She heads up the Boston Area Beer Enthusiasts Society (BABES).\u003c/p>\n\u003cp>\"There are women who have always been supporting men in the beer industry, but they're kind of behind the scenes because they're not the rock star brewer that everybody does media about — but they're the ones who are basically keeping the lights on,\" Sykes says.\u003c/p>\n\u003cp>Sykes helped create the label and recipe for Thursday's brew: a hoppy wheat beer made with lemon verbena. Andrea Stanley grew the grains at Valley Malt, her farm and malt house in western Massachusetts. She observed that while women in beer have come a long way, there's still a lot of work to be done throughout the beer ecosystem.\u003c/p>\n\u003cp>\"The whole ripple of the industry — you have the people that are working behind the bar that are a lot of times hired because they have a certain body shape, or whatever, you know?\" said Stanley.\u003c/p>\n\u003cp>Equality and diversity are also issues for home brewer Lisa Small. \"Still very white, male-centric,\" Small says of the craft beer world. \"I mean, you go to any brewery and usually the head brewer is a man, who's usually white.\"\u003c/p>\n\u003cp>That's the case at Exhibit \"A,\" where the brewery is still predominantly male-run. But head brewer Matthew Steinberg says he started training one of his female employees, Katie Beaucage, after she expressed interest. Now she splits her time between brewery operations and the tap room.\u003c/p>\n\u003cp>For Steinberg, this female-driven brew day is as much about supporting women as it is about making beer. \"Yes, the liquid is the thing that's going to bring us all together, especially when the beer is [ready] and we're in this room drinking it all together, hopefully,\" he says. \"I still feel that it's about the conversations that are happening right now, behind us, that speak volumes to what I think the beer industry will be in a few years.\"\u003c/p>\n\u003cp>There are no stats about the number of females in the nation's booming craft beer industry. \"Unfortunately, no one is tracking that data yet,\" says Katie Stinchon, executive director of the Massachusetts Brewers Guild. The national \u003ca href=\"https://www.brewersassociation.org/\">Brewers Association\u003c/a> also said it did not know of any such figures.\u003c/p>\n\u003cp>\"I think it's something we're all interested in going forward,\" she says,\" because we want to know the power of the industry and how many female-driven breweries we have.\"\u003c/p>\n\u003cp>Stinchon adds, \"There's a lot of female finger prints — if you will — on each beer that's getting out the door, so we're really proud of that.\"\u003c/p>\n\u003cp>But even with the rise of women throughout the industry's ranks, Brew Day organizer Brienne Allan feels frustrated. In the age of #MeToo, she notes that some breweries have been jumping to market or re-brand products for women — including a beer made with food-grade glitter.\u003c/p>\n\u003cp>\"A lot of places think they're helping, and they're not actually realizing that they're just segregating everyone even more,\" says Allan.\u003c/p>\n\u003cp>Sexism goes down slowly, it seems. Longtime brewer Maureen Fabry recalled a recent patron from Eastern Europe who couldn't believe she's the one-and-only brewer at CraftRoots.\u003c/p>\n\u003cp>\"But then he started drinking the beer, and he got over it,\" she says, laughing. \"And if that's how I have to prove that a female can do it — by what's in the glass — that is what makes me the most happy, that is where the battlefield should be.\"\u003c/p>\n\u003cp>The Pink Boots brew day beers will be ready in three to four weeks; the women who pitched in to make them hope to gather together to share the fruits of each team's labor.\u003c/p>\n\u003cp>\u003cem>Andrea Shea is a senior arts and sometimes agriculture reporter at Boston member station WBUR, which \u003c/em>\u003ca href=\"http://www.wbur.org/artery/2018/03/09/women-brew-day-massachusetts\">\u003cem>first aired\u003c/em>\u003c/a>\u003cem> this story. She was a professional brewer back in the '90s and continues to track the industry's evolution.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wbur.org\">WBUR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Women around the U.S. joined forces to make batches of beer last week. The event is part of a global initiative to highlight women's growing influence on a traditionally male-dominated industry.","status":"publish","parent":0,"modified":1521114562,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://player.wbur.org/artery/2018/03/09/women-brew-day-massachusetts"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1171},"headData":{"title":"Not Just The Boys' Beer Club: Female Crafters Tap Their Skills For Brew Day | KQED","description":"Women around the U.S. joined forces to make batches of beer last week. The event is part of a global initiative to highlight women's growing influence on a traditionally male-dominated industry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Not Just The Boys' Beer Club: Female Crafters Tap Their Skills For Brew Day","datePublished":"2018-03-13T19:22:22.000Z","dateModified":"2018-03-15T11:49:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"125656 https://ww2.kqed.org/bayareabites/?p=125656","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/03/13/not-just-the-boys-beer-club-female-crafters-tap-their-skills-for-brew-day/","disqusTitle":"Not Just The Boys' Beer Club: Female Crafters Tap Their Skills For Brew Day","source":"Beer","sourceUrl":"https://www.kqed.org/bayareabites/category/beer","nprImageCredit":"Jesse Costa","nprByline":"\u003ca href=\"http://www.wbur.org/inside/staff/andrea-shea\">Andrea Shea,\u003c/a> \u003ca href=\"http://www.wbur.org/artery/2018/03/09/women-brew-day-massachusetts\">WBUR,\u003c/a> NPR Food","nprImageAgency":"WBUR","nprStoryId":"593171590","nprApiLink":"http://api.npr.org/query?id=593171590&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/03/13/593171590/not-just-the-boys-beer-club-female-crafters-tap-their-skills-for-brew-day?ft=nprml&f=593171590","nprRetrievedStory":"1","nprPubDate":"Tue, 13 Mar 2018 13:49:00 -0400","nprStoryDate":"Tue, 13 Mar 2018 13:33:00 -0400","nprLastModifiedDate":"Tue, 13 Mar 2018 13:49:28 -0400","path":"/bayareabites/125656/not-just-the-boys-beer-club-female-crafters-tap-their-skills-for-brew-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on WBUR:\u003c/strong>\u003cbr>\n\u003ciframe width=\"100%\" height=\"124\" scrolling=\"no\" frameborder=\"no\" src=\"https://player.wbur.org/artery/2018/03/09/women-brew-day-massachusetts\">\u003c/iframe>\u003c/p>\n\u003cp>Last week, women around the U.S. collaborated to make batches of beer.\u003c/p>\n\u003cp>Here in Massachusetts, more than 20 breweries signed on to highlight women's increasing influence on what's been a male-dominated industry. But, many women in the field note there are still challenges.\u003c/p>\n\u003cp>Maureen Fabry has been a professional brewer for 20 years and recalled how, early on in her career, she felt like she needed to prove herself. \"Not just mentally with the science, but the physical aspect of the job,\" says Fabry. \"You know what that's like, having to pick up a half-barrel keg or 50-pound bag of grain and be on your feet 10 hours a day, seven days a week?\"\u003c/p>\n\u003cp>Brewing has long been a boys' club. Fabry never felt excluded because of her gender — and she felt supported by many men — but she did work hard to find female mentors.\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>\"Yeah, I mean, I did have that little agenda,\" she says, laughing, \"but I think the more I worked in the brewing industry, the more I noticed that there were other women in sort of supporting roles within brewing, but not so many like on the floor, you know, getting their hands and feet wet.\"\u003c/p>\n\u003cp>Now, Fabry co-runs CraftRoots, her 1-year-old, 100 percent female-owned brewery in Milford, Mass. That's where this week she brewed a pink-hued, Belgian wheat beer for the collaborative brew day — part of a growing initiative involving women brewers around the world. The event was created by the Pink Boots Society, an international nonprofit that provides scholarships for women who want to move ahead in all different aspects of the brewing industry — from making beer to hops cultivation to quality control and taproom management.\u003c/p>\n\u003cp>\"There's actually more women running the brewing industry than people think,\" says Brienne Allan, head of Boston's Pink Boots Society chapter and production manager at the Notch Brewing Company in Salem, Mass. \"A lot of them are brewery owners — and no one knows.\"\u003c/p>\n\u003cp>Allan says roughly 240 teams of women from 10 countries registered for the Pink Boots Collaboration Brew Day. In the U.S., participants hailed from 46 states.\u003c/p>\n\u003cp>Allan recruited the roughly two dozen Massachusetts breweries that participated in last Thursday's event — up from three last year. Each team developed its own recipe for the group brew. At Notch, for example, 20 women joined Allan in creating a pilsner. Proceeds from the collaborative beers — concocted on International Women's Day — will go back to Pink Boots.\u003c/p>\n\u003cp>The brewery Exhibit \"A\" in Framingham, Mass., hosted about a half-dozen women who swapped business cards and beer experiences in its big, industrial warehouse surrounded by gleaming, stainless steel fermentation tanks. Kristen Sykes walked around sporting bright pink rubber boots, beer mug earrings and a black T-shirt that read, \"Mash the Patriarchy.\" She heads up the Boston Area Beer Enthusiasts Society (BABES).\u003c/p>\n\u003cp>\"There are women who have always been supporting men in the beer industry, but they're kind of behind the scenes because they're not the rock star brewer that everybody does media about — but they're the ones who are basically keeping the lights on,\" Sykes says.\u003c/p>\n\u003cp>Sykes helped create the label and recipe for Thursday's brew: a hoppy wheat beer made with lemon verbena. Andrea Stanley grew the grains at Valley Malt, her farm and malt house in western Massachusetts. She observed that while women in beer have come a long way, there's still a lot of work to be done throughout the beer ecosystem.\u003c/p>\n\u003cp>\"The whole ripple of the industry — you have the people that are working behind the bar that are a lot of times hired because they have a certain body shape, or whatever, you know?\" said Stanley.\u003c/p>\n\u003cp>Equality and diversity are also issues for home brewer Lisa Small. \"Still very white, male-centric,\" Small says of the craft beer world. \"I mean, you go to any brewery and usually the head brewer is a man, who's usually white.\"\u003c/p>\n\u003cp>That's the case at Exhibit \"A,\" where the brewery is still predominantly male-run. But head brewer Matthew Steinberg says he started training one of his female employees, Katie Beaucage, after she expressed interest. Now she splits her time between brewery operations and the tap room.\u003c/p>\n\u003cp>For Steinberg, this female-driven brew day is as much about supporting women as it is about making beer. \"Yes, the liquid is the thing that's going to bring us all together, especially when the beer is [ready] and we're in this room drinking it all together, hopefully,\" he says. \"I still feel that it's about the conversations that are happening right now, behind us, that speak volumes to what I think the beer industry will be in a few years.\"\u003c/p>\n\u003cp>There are no stats about the number of females in the nation's booming craft beer industry. \"Unfortunately, no one is tracking that data yet,\" says Katie Stinchon, executive director of the Massachusetts Brewers Guild. The national \u003ca href=\"https://www.brewersassociation.org/\">Brewers Association\u003c/a> also said it did not know of any such figures.\u003c/p>\n\u003cp>\"I think it's something we're all interested in going forward,\" she says,\" because we want to know the power of the industry and how many female-driven breweries we have.\"\u003c/p>\n\u003cp>Stinchon adds, \"There's a lot of female finger prints — if you will — on each beer that's getting out the door, so we're really proud of that.\"\u003c/p>\n\u003cp>But even with the rise of women throughout the industry's ranks, Brew Day organizer Brienne Allan feels frustrated. In the age of #MeToo, she notes that some breweries have been jumping to market or re-brand products for women — including a beer made with food-grade glitter.\u003c/p>\n\u003cp>\"A lot of places think they're helping, and they're not actually realizing that they're just segregating everyone even more,\" says Allan.\u003c/p>\n\u003cp>Sexism goes down slowly, it seems. Longtime brewer Maureen Fabry recalled a recent patron from Eastern Europe who couldn't believe she's the one-and-only brewer at CraftRoots.\u003c/p>\n\u003cp>\"But then he started drinking the beer, and he got over it,\" she says, laughing. \"And if that's how I have to prove that a female can do it — by what's in the glass — that is what makes me the most happy, that is where the battlefield should be.\"\u003c/p>\n\u003cp>The Pink Boots brew day beers will be ready in three to four weeks; the women who pitched in to make them hope to gather together to share the fruits of each team's labor.\u003c/p>\n\u003cp>\u003cem>Andrea Shea is a senior arts and sometimes agriculture reporter at Boston member station WBUR, which \u003c/em>\u003ca href=\"http://www.wbur.org/artery/2018/03/09/women-brew-day-massachusetts\">\u003cem>first aired\u003c/em>\u003c/a>\u003cem> this story. She was a professional brewer back in the '90s and continues to track the industry's evolution.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wbur.org\">WBUR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/125656/not-just-the-boys-beer-club-female-crafters-tap-their-skills-for-brew-day","authors":["byline_bayareabites_125656"],"categories":["bayareabites_301","bayareabites_11028","bayareabites_4084"],"tags":["bayareabites_15049","bayareabites_16079","bayareabites_14211"],"featImg":"bayareabites_125657","label":"source_bayareabites_125656"},"bayareabites_115723":{"type":"posts","id":"bayareabites_115723","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115723","score":null,"sort":[1488987717000]},"guestAuthors":[],"slug":"celebrate-womens-history-month-at-these-women-owned-restaurants","title":"Celebrate Women's History Month at these Bay Area Women-Owned Restaurants","publishDate":1488987717,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Each year, \u003ca href=\"http://www.nwhp.org/womens-history-month/2017-honoree-nominations/\" target=\"_blank\">the National Women's History Project\u003c/a> declares a theme for women's history month in March. This year, the theme is \"Honoring Trailblazing Women in Labor and Business.\" \u003c/p>\n\u003cp>It's been a busy time for women lately, with the record-setting women's marches around the world last month, and calls for \u003ca href=\"https://www.womenstrikeus.org/\" target=\"_blank\">a Day Without Women general strike\u003c/a> today on International Women's Day.\u003c/p>\n\u003cp>In the food world, women have long had an impact on shaping what we eat and how we eat: from chefs to food advocates to restauranteurs. And nowhere has that been more true than in the Bay Area. Organizations like \u003ca href=\"https://womenchefs.org/\" target=\"_blank\">Women Chefs & Restauranteurs\u003c/a> and the \u003ca href=\"https://www.jamesbeard.org/womens-entrepreneurial-leadership-program\" target=\"_blank\">James Beard Foundation's Women Entrepreneurial Leadership Program\u003c/a> have been working to give more women resources to start their own restaurants and companies.\u003c/p>\n\u003cp>A number of local women chefs were acknowledged on \u003ca href=\"http://sf.eater.com/2017/2/15/14624108/james-beard-awards-semifinalists-san-francisco-bay-area-2017\" target=\"_blank\">this year's James Beard Award semifinalist list\u003c/a> (and some of them are listed below as well). And let's pay our respects to culinary icons who have passed away, like \u003ca href=\"http://zunicafe.com/\" target=\"_blank\">Zuni Cafe's\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/\" target=\"_blank\">Judy Rogers\u003c/a> and Bette Kroening of \u003ca href=\"https://www.yelp.com/biz/bettes-oceanview-diner-berkeley\" target=\"_blank\">Bette's Oceanview Diner\u003c/a>. \u003c/p>\n\u003cp>Watch the Check, Please! Bay Area episode featuring Bette's:\u003cbr>\nhttps://youtu.be/I2rvNC1kpAQ?t=9m18s\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To celebrate all that women do and the impact they have on our food, why not go out and eat at their restaurants. Here are some of our favorite female-owned or -run local spots, with a longer list below. This is certainly not every restaurant owned or managed by a woman, so please share your favorites in the comments if we missed them. \u003c/p>\n\u003ch2>Atelier Crenn\u003c/h2>\n\u003cp>\u003cstrong>Dominique Crenn\u003c/strong> became one of the highest rated female chefs in the U.S. in 2013 when her Atelier Crenn got two Michelin stars. Since then, she won a James Beard award and was named \"the World's Best Female Chef.\" It's all happened fairly quickly, which means it can be hard to come by reservations for the $315 multi-course tasting menu at her experimental, high-concept local, sustainable restaurant. (That's also why the restaurant will be moving to a ticketing system.) She's also opened \u003ca href=\"http://www.petitcrenn.com/\" target=\"_blank\">Petit Crenn\u003c/a>, focused on French cooking and her childhood.\u003c/p>\n\u003cp>Watch the Check, Please! Bay Area episode:\u003cbr>\nhttps://youtu.be/Y3q2cLxQVWI\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.ateliercrenn.com/\" target=\"_blank\">Atelier Crenn\u003c/a>\u003c/strong>\u003cbr>\n3127 Fillmore St. [\u003ca href=\"https://goo.gl/8HNeV6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA\u003cbr>\nPh: (415) 440-0460\u003cbr>\nHours: Tues-Thurs, 5:30am-8:30pm; Fri, Sat, 5pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ateliercrenn/\" target=\"_blank\">Atelier Crenn\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ateliercrenn?lang=en\" target=\"_blank\">@AtelierCrenn\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dominiquecrenn/?hl=en\" target=\"_blank\">@dominquecrenn\u003c/a>\u003cbr>\nPrice range: $$$$\u003c/p>\n\u003cfigure id=\"attachment_115730\" class=\"wp-caption aligncenter\" style=\"max-width: 864px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg\">\u003cimg class=\"size-full wp-image-115730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg\" alt=\"El Molino Central\" width=\"864\" height=\"576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg 864w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-520x347.jpg 520w\" sizes=\"(max-width: 864px) 100vw, 864px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">El Molino Central \u003ccite>(Courtesy of El Molino Central)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>El Molino Central\u003c/h2>\n\u003cp>Out of a casual taco spot at Boyes Hot Springs, chef \u003cstrong>Karen Taylor Waikiki\u003c/strong> serves up some of the surprisingly best Mexican food in Northern California. A molino is a kind of Mexican mill, where the community grounds its corn into masa. And here the masa is ground fresh. Try the tamales, made with local and seasonal ingredients, or the Oaxacan chicken mole -- and, of course, the tacos, especially the fish ones. It's not a fancy spot, but it is delicious. That's why Taylor Waikiki was nominated for a James Beard award. Chef Taylor Waikiki also sells her foods at a Primavera booth at the Saturday Ferry Plaza Farmers’ Market.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elmolinocentral.com/\" target=\"_blank\">El Molino Central\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n11 Central Ave. [\u003ca href=\"https://goo.gl/8VKy0V\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSonoma, CA 95476\u003cbr>\nPh: (707) 939-1010\u003cbr>\nHours: 9am-9pm, daily\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/elmolinocentral/\" target=\"_blank\">El Molino Central\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/elmolinocentral/\" target=\"_blank\">@elmolinocentral\u003c/a>\u003cbr>\nPrice range: $\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cp> [\u003cstrong>CLOSED\u003c/strong> - check out Preeti Mistry's new spot, \u003ca href=\"https://www.navikitchen.com/\">Navi Kitchen\u003c/a>]\u003cbr>\nWhen \u003cstrong>Preeti Mistry\u003c/strong> opened Juhu Beach Club in 2013, it was the natural conclusion of what started as dinners she made for friends. After training at Le Cordon Bleu, Mistry went on to start her own pop-up restaurant of high-quality Indian food. She makes her dough by hand and her unique, quirky Indian street food, like lamb kofta and tamarind coconut curry, garnered the attention of fans. Mistry's worked as the executive chef at Google and was on Bravo's \"Top Chef.\" She also has been nominated for a well-deserved James Beard award.\u003c/p>\n\u003cfigure id=\"attachment_115733\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg\">\u003cimg class=\"size-full wp-image-115733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg\" alt=\"Mistry at work.\" width=\"720\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-520x693.jpg 520w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mistry at work. \u003ccite>(Courtesy of Juhu Beach Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003c/strong>\u003cbr>\n5179 Telegraph Ave. [\u003ca href=\"https://goo.gl/sovHDO\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Brunch: Sat, Sun, 11am-2pm; Dinner: Tues-Sat, 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (dinner: $20-30)\u003c/p>\n\u003cfigure id=\"attachment_115753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/wings-2.jpg\">\u003cimg class=\"size-full wp-image-115753\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/wings-2.jpg\" alt=\"Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. \" width=\"1000\" height=\"664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-520x345.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Khin Khao\u003c/h2>\n\u003cp>\u003cstrong>Pim Techamuanvivit\u003c/strong> started as \u003ca href=\"http://chezpim.com/\" target=\"_blank\">a food blogger\u003c/a>, but moved into developing her own recipes and in 2014 opened Kin Khao. Kin Khao's goal is to \"liberate her beloved Thai cuisine from the tyranny of peanut sauce,\" and they do just that with a small menu that's big on innovation and short on pad thai. Inside the Parc 55 Hotel, try the cocktails and then move on to the papaya salad, the spicy wild boar Laab Kua, or a house favorite, Khao Kan Jin (a kind of banana leaf-wrapped steamed pork blood sausage). Or try the $60 prix fixe menu to get all the highlights.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kinkhao.com/\" target=\"_blank\">Kin Khao\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n55 Cyril Magnin (entrance at the corner of Mason and Ellis) [\u003ca href=\"https://goo.gl/ImzN4d\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 8362-7456\u003cbr>\nHours: Lunch: Mon-Sun, 11:30am-2pm; Dinner: Sun-Thurs, 5:30pm-10pm; Fri, Sat, 5:30pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kinkhaoSF\" target=\"_blank\">Kin Khao\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KinKhao\" target=\"_blank\">@KinKhao\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kinkhao/\" target=\"_blank\">@kinkhao\u003c/a>\u003cbr>\nPrice: $$\u003c/p>\n\u003cfigure id=\"attachment_115754\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg\" alt=\"A plate at Miss Ollie's\" width=\"640\" height=\"640\" class=\"size-full wp-image-115754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-150x150.jpg 150w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A plate at Miss Ollie's \u003ccite>(Courtesy of Miss Ollie's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Miss Ollie's\u003c/h2>\n\u003cp>Here, it's all about the fried chicken. Plates full of delicious fried chicken. And, also, the island-style pork, the cornmeal fritters with honey, the plantains with garlic oil, and the jerk shrimp. Basically, you will be very full by the time you're done with a meal at Miss Ollie's. Opened and run by \u003cstrong>Sarah Kirnon\u003c/strong>, who was previously the chef at Hibiscus, Miss Ollie's is named after her grandma and offers up her take on the Caribbean food of her childhood. For what you get, the prices are low. Maybe that's why everyone orders more than they can eat. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n901 Washington St. [\u003ca href=\"https://goo.gl/6opRDl\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6188\u003cbr>\nHours: Lunch: Tues-Fri, 11:30am-2pm; Sat, 12-3pm; Dinner: Tues-Thurs, 5:30pm-9:30pm; Fri, 5:30pm-10:30pm; Sat, 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nPrice: $$ (dinner: $10-20)\u003c/p>\n\u003ch2>SAN FRANCISCO\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\" target=\"_blank\">Frances\u003c/a>: Melissa Perello, chef & owner (The Castro)\u003c/li>\n\u003cli>\u003ca href=\"http://www.octavia-sf.com/\" target=\"_blank\">Octavia\u003c/a>: Melissa Perello, chef & owner (Pacific Heights)\u003c/li>\n\u003cli>\u003ca href=\"http://www.chefmelissaking.com/events/\" target=\"_blank\">Co+Lab\u003c/a>: Melissa King, chef (pop-up)\u003c/li>\n\u003cli>\u003ca href=\"http://bpatisserie.com/\" target=\"_blank\">b.patisserie\u003c/a>: Belinda Leong, head pastry chef & owner (Pacific Heights)\u003c/li>\n\u003cli>\u003ca href=\"http://frenchsoulfood.com/\" target=\"_blank\">Brenda’s French Soul Food\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Little Saigon)\u003c/li>\n\u003cli>\u003ca href=\"http://www.libbyjane.com/\" target=\"_blank\">Libby Jane\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Little Saigon)\u003c/li>\n\u003cli>\u003ca href=\"http://brendasmeatandthree.com/\" target=\"_blank\">Brenda’s Meat & Three\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Fillmore)\u003c/li>\n\u003cli>\u003ca href=\"http://statebirdsf.com/\" target=\"_blank\">State Bird Provisions\u003c/a>: Nicole Krasinski, chef proprietor (Western Addition)\u003c/li>\n\u003cli>\u003ca href=\"https://theprogress-sf.com/\" target=\"_blank\">the Progress\u003c/a>: Nicole Krasinski, chef proprietor (Western Addition)\u003c/li>\n\u003cli>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a>: Gabriela Cámara, chef (Hayes Valley) \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevardrestaurant.com/\" target=\"_blank\">Boulevard\u003c/a>: Nancy Oakes, executive chef & co-owner, Dana Younkin, chef, and Lisa Lu, pastry chef (The Embarcadero)\u003c/li>\n\u003cli>\u003ca href=\"http://www.prospectsf.com/\" target=\"_blank\">Prospect\u003c/a>: Pamela Mazzola, chef & partner (Downtown)\u003c/li>\n\u003cli>\u003ca href=\"https://www.a16pizza.com/\" target=\"_blank\">A16\u003c/a>: Shelley Lindgren, wine director (The Marina)\u003c/li>\n\u003cli>\u003ca href=\"http://www.foreigncinema.com/\" target=\"_blank\">Foreign Cinema\u003c/a>: Gayle Pirie, chef & co-owner (The Mission)\u003c/li>\n\u003cli>\u003ca href=\"http://daflora.com/\" target=\"_blank\">Da Flora\u003c/a>: Flora Gaspar, owner (North Beach) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=k67ErJFdZ3Q\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardiniere\u003c/a>: Traci Des Jardins, chef & owner (Hayes Valley) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=aqMaj2erTtQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://auntieaprils.net/\" target=\"_blank\">Auntie April’s\u003c/a>: April Spears, chef & owner (Bayview) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://toscacafesf.com/\" target=\"_blank\">Tosca Cafe\u003c/a>: April Bloomfield, chef & owner (Jackson Square)\u003c/li>\n\u003c/ul>\n\u003ch2>EAST BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>: Tanya Holland, executive chef & owner (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=BOUE6BeOsjQ\" target=\"_blank\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a>: Alice Waters, executive chef & owner (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://salutemarinabay.com/\" target=\"_blank\">Salute e Vita Ristorante\u003c/a>: Menbu Akililu, owner (Richmond) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=9cM4_mDYGCQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/souksavanhrestaurant\" target=\"_blank\">Souk Savanh:\u003c/a> Nai O. Saelee, chef & owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=zxTpQGcBPrg\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/guerilla-cafe-berkeley\" target=\"_blank\">Guerilla Café\u003c/a>: Andrea Ali, chef & co-owner, Kobu Konte, co-owner, and Rachel Konte, co-owner (Berkeley) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=QjCJDQP1p-o\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lannathailivermore.com/\" target=\"_blank\">Lanna Thai\u003c/a>: Prakin Chaipan-Gamble, executive chef & owner (Livermore) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=JFZOxrG1UjM\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha\u003c/a>: Dominica Rice Cisneros, chef & owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=kMzvLA1mLb0\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.oicbowlchinese.com/\" target=\"_blank\">Oi-C Bowl\u003c/a>: Linda Lam, owner (Walnut Creek) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=010thqU70yU\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thecookandherfarmer.com/\" target=\"_blank\">The Cook and Her Farmer\u003c/a>: Romney Steele, chef & co-owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=Mx0XLXBaVaI\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/home.html\" target=\"_blank\">Souley Vegan\u003c/a>: Tamearra Dyson, chef & owner (Oakland) \u003c/li>\n\u003cli>\u003ca href=\"http://driplineoakland.com/\" target=\"_blank\">Drip Line\u003c/a>: Nora Dunning, executive chef & partner (Oakland) \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/01/drip-line-brings-soulful-singapore-inspired-food-to-west-oakland/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nyumbai.com/#new-page-1\" target=\"_blank\">Nyum Bai\u003c/a>: Nite Yun, chef & owner (Emeryville) \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/10/noodle-soups-share-cambodian-culture-at-nyum-bai/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>SOUTH BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.pastamoon.com/\" target=\"_blank\">Pasta Moon\u003c/a>: Kim Levin, chef & owner (Half Moon Bay) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=hBGOeh7RHlg\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.cooleatz.com/flea-st-cafe\" target=\"_blank\">Flea Street Café\u003c/a>: Jesse Ziff Cool, chef & owner (Menlo Park) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=UZs1UvICNQQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lilliemaeshouse.com/\" target=\"_blank\">Lillie Mae’s House of Soul Food\u003c/a>: Rhonda Manning, chef & owner (Santa Clara) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=0dNPpGAnQWk\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/to-bang-santa-clara\" target=\"_blank\">To Bang Korean BBQ\u003c/a>: Ji Yeon Kim, owner (Santa Clara) \u003ca href=\"https://www.youtube.com/watch?v=2Av8QKQQjvA\" target=\"_blank\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://tamarinerestaurant.com/\" target=\"_blank\">Tamarine Restaurant and Gallery\u003c/a>: Tanya Hyunh Hartley, co-owner, and Tammy Hyunh, executive chef & co-owner (Palo Alto) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=vwN5KBEThKw\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003ch2>NORTH BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://mustardsgrill.com/\" target=\"_blank\">Mustards Grill\u003c/a>: Cindy Pawclyn, owner & executive chef (Napa) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=C4dx4oQIFb4\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.huaracheloco.com/\" target=\"_blank\">El Huarache Loco\u003c/a>: Veronica Salazar, chef & owner (Larkspur & San Francisco) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=hdSUAA_tZuw\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.copitarestaurant.com/\" target=\"_blank\">Copita Tequileria y Comida\u003c/a>: Joanne Weir, owner (Sausalito) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=fIfcqxUAvbY\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lodgeattiburon.com/amenities/tiburon-tavern/\" target=\"_blank\">Tiburon Tavern\u003c/a>: Mo L’Esperance, chef (Tiburon)\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Clarification in Kin Khao segment:\u003c/strong> The original phrasing about ownership was unclear. Pim Techamuanvivit is the owner of Kin Khao. Michael Gaines was the chef de cuisine when the restaurant opened in 2014 but left the position in 2015.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Celebrate the influence of talented female chefs in the most delicious way possible: by eating at their restaurants.","status":"publish","parent":0,"modified":1520530423,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1674},"headData":{"title":"Celebrate Women's History Month at these Bay Area Women-Owned Restaurants | KQED","description":"Celebrate the influence of talented female chefs in the most delicious way possible: by eating at their restaurants.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celebrate Women's History Month at these Bay Area Women-Owned Restaurants","datePublished":"2017-03-08T15:41:57.000Z","dateModified":"2018-03-08T17:33:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"115723 https://ww2.kqed.org/bayareabites/?p=115723","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/08/celebrate-womens-history-month-at-these-women-owned-restaurants/","disqusTitle":"Celebrate Women's History Month at these Bay Area Women-Owned Restaurants","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/115723/celebrate-womens-history-month-at-these-women-owned-restaurants","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Each year, \u003ca href=\"http://www.nwhp.org/womens-history-month/2017-honoree-nominations/\" target=\"_blank\">the National Women's History Project\u003c/a> declares a theme for women's history month in March. This year, the theme is \"Honoring Trailblazing Women in Labor and Business.\" \u003c/p>\n\u003cp>It's been a busy time for women lately, with the record-setting women's marches around the world last month, and calls for \u003ca href=\"https://www.womenstrikeus.org/\" target=\"_blank\">a Day Without Women general strike\u003c/a> today on International Women's Day.\u003c/p>\n\u003cp>In the food world, women have long had an impact on shaping what we eat and how we eat: from chefs to food advocates to restauranteurs. And nowhere has that been more true than in the Bay Area. Organizations like \u003ca href=\"https://womenchefs.org/\" target=\"_blank\">Women Chefs & Restauranteurs\u003c/a> and the \u003ca href=\"https://www.jamesbeard.org/womens-entrepreneurial-leadership-program\" target=\"_blank\">James Beard Foundation's Women Entrepreneurial Leadership Program\u003c/a> have been working to give more women resources to start their own restaurants and companies.\u003c/p>\n\u003cp>A number of local women chefs were acknowledged on \u003ca href=\"http://sf.eater.com/2017/2/15/14624108/james-beard-awards-semifinalists-san-francisco-bay-area-2017\" target=\"_blank\">this year's James Beard Award semifinalist list\u003c/a> (and some of them are listed below as well). And let's pay our respects to culinary icons who have passed away, like \u003ca href=\"http://zunicafe.com/\" target=\"_blank\">Zuni Cafe's\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/\" target=\"_blank\">Judy Rogers\u003c/a> and Bette Kroening of \u003ca href=\"https://www.yelp.com/biz/bettes-oceanview-diner-berkeley\" target=\"_blank\">Bette's Oceanview Diner\u003c/a>. \u003c/p>\n\u003cp>Watch the Check, Please! Bay Area episode featuring Bette's:\u003cbr>\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/I2rvNC1kpAQ'\n title='//www.youtube.com/embed/I2rvNC1kpAQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\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>To celebrate all that women do and the impact they have on our food, why not go out and eat at their restaurants. Here are some of our favorite female-owned or -run local spots, with a longer list below. This is certainly not every restaurant owned or managed by a woman, so please share your favorites in the comments if we missed them. \u003c/p>\n\u003ch2>Atelier Crenn\u003c/h2>\n\u003cp>\u003cstrong>Dominique Crenn\u003c/strong> became one of the highest rated female chefs in the U.S. in 2013 when her Atelier Crenn got two Michelin stars. Since then, she won a James Beard award and was named \"the World's Best Female Chef.\" It's all happened fairly quickly, which means it can be hard to come by reservations for the $315 multi-course tasting menu at her experimental, high-concept local, sustainable restaurant. (That's also why the restaurant will be moving to a ticketing system.) She's also opened \u003ca href=\"http://www.petitcrenn.com/\" target=\"_blank\">Petit Crenn\u003c/a>, focused on French cooking and her childhood.\u003c/p>\n\u003cp>Watch the Check, Please! Bay Area episode:\u003cbr>\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/Y3q2cLxQVWI'\n title='//www.youtube.com/embed/Y3q2cLxQVWI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>\u003ca href=\"https://www.ateliercrenn.com/\" target=\"_blank\">Atelier Crenn\u003c/a>\u003c/strong>\u003cbr>\n3127 Fillmore St. [\u003ca href=\"https://goo.gl/8HNeV6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA\u003cbr>\nPh: (415) 440-0460\u003cbr>\nHours: Tues-Thurs, 5:30am-8:30pm; Fri, Sat, 5pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ateliercrenn/\" target=\"_blank\">Atelier Crenn\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ateliercrenn?lang=en\" target=\"_blank\">@AtelierCrenn\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dominiquecrenn/?hl=en\" target=\"_blank\">@dominquecrenn\u003c/a>\u003cbr>\nPrice range: $$$$\u003c/p>\n\u003cfigure id=\"attachment_115730\" class=\"wp-caption aligncenter\" style=\"max-width: 864px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg\">\u003cimg class=\"size-full wp-image-115730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg\" alt=\"El Molino Central\" width=\"864\" height=\"576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg 864w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-520x347.jpg 520w\" sizes=\"(max-width: 864px) 100vw, 864px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">El Molino Central \u003ccite>(Courtesy of El Molino Central)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>El Molino Central\u003c/h2>\n\u003cp>Out of a casual taco spot at Boyes Hot Springs, chef \u003cstrong>Karen Taylor Waikiki\u003c/strong> serves up some of the surprisingly best Mexican food in Northern California. A molino is a kind of Mexican mill, where the community grounds its corn into masa. And here the masa is ground fresh. Try the tamales, made with local and seasonal ingredients, or the Oaxacan chicken mole -- and, of course, the tacos, especially the fish ones. It's not a fancy spot, but it is delicious. That's why Taylor Waikiki was nominated for a James Beard award. Chef Taylor Waikiki also sells her foods at a Primavera booth at the Saturday Ferry Plaza Farmers’ Market.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elmolinocentral.com/\" target=\"_blank\">El Molino Central\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n11 Central Ave. [\u003ca href=\"https://goo.gl/8VKy0V\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSonoma, CA 95476\u003cbr>\nPh: (707) 939-1010\u003cbr>\nHours: 9am-9pm, daily\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/elmolinocentral/\" target=\"_blank\">El Molino Central\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/elmolinocentral/\" target=\"_blank\">@elmolinocentral\u003c/a>\u003cbr>\nPrice range: $\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cp> [\u003cstrong>CLOSED\u003c/strong> - check out Preeti Mistry's new spot, \u003ca href=\"https://www.navikitchen.com/\">Navi Kitchen\u003c/a>]\u003cbr>\nWhen \u003cstrong>Preeti Mistry\u003c/strong> opened Juhu Beach Club in 2013, it was the natural conclusion of what started as dinners she made for friends. After training at Le Cordon Bleu, Mistry went on to start her own pop-up restaurant of high-quality Indian food. She makes her dough by hand and her unique, quirky Indian street food, like lamb kofta and tamarind coconut curry, garnered the attention of fans. Mistry's worked as the executive chef at Google and was on Bravo's \"Top Chef.\" She also has been nominated for a well-deserved James Beard award.\u003c/p>\n\u003cfigure id=\"attachment_115733\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg\">\u003cimg class=\"size-full wp-image-115733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg\" alt=\"Mistry at work.\" width=\"720\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-520x693.jpg 520w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mistry at work. \u003ccite>(Courtesy of Juhu Beach Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003c/strong>\u003cbr>\n5179 Telegraph Ave. [\u003ca href=\"https://goo.gl/sovHDO\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Brunch: Sat, Sun, 11am-2pm; Dinner: Tues-Sat, 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (dinner: $20-30)\u003c/p>\n\u003cfigure id=\"attachment_115753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/wings-2.jpg\">\u003cimg class=\"size-full wp-image-115753\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/wings-2.jpg\" alt=\"Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. \" width=\"1000\" height=\"664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-520x345.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Khin Khao\u003c/h2>\n\u003cp>\u003cstrong>Pim Techamuanvivit\u003c/strong> started as \u003ca href=\"http://chezpim.com/\" target=\"_blank\">a food blogger\u003c/a>, but moved into developing her own recipes and in 2014 opened Kin Khao. Kin Khao's goal is to \"liberate her beloved Thai cuisine from the tyranny of peanut sauce,\" and they do just that with a small menu that's big on innovation and short on pad thai. Inside the Parc 55 Hotel, try the cocktails and then move on to the papaya salad, the spicy wild boar Laab Kua, or a house favorite, Khao Kan Jin (a kind of banana leaf-wrapped steamed pork blood sausage). Or try the $60 prix fixe menu to get all the highlights.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kinkhao.com/\" target=\"_blank\">Kin Khao\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n55 Cyril Magnin (entrance at the corner of Mason and Ellis) [\u003ca href=\"https://goo.gl/ImzN4d\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 8362-7456\u003cbr>\nHours: Lunch: Mon-Sun, 11:30am-2pm; Dinner: Sun-Thurs, 5:30pm-10pm; Fri, Sat, 5:30pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kinkhaoSF\" target=\"_blank\">Kin Khao\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KinKhao\" target=\"_blank\">@KinKhao\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kinkhao/\" target=\"_blank\">@kinkhao\u003c/a>\u003cbr>\nPrice: $$\u003c/p>\n\u003cfigure id=\"attachment_115754\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg\" alt=\"A plate at Miss Ollie's\" width=\"640\" height=\"640\" class=\"size-full wp-image-115754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-150x150.jpg 150w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A plate at Miss Ollie's \u003ccite>(Courtesy of Miss Ollie's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Miss Ollie's\u003c/h2>\n\u003cp>Here, it's all about the fried chicken. Plates full of delicious fried chicken. And, also, the island-style pork, the cornmeal fritters with honey, the plantains with garlic oil, and the jerk shrimp. Basically, you will be very full by the time you're done with a meal at Miss Ollie's. Opened and run by \u003cstrong>Sarah Kirnon\u003c/strong>, who was previously the chef at Hibiscus, Miss Ollie's is named after her grandma and offers up her take on the Caribbean food of her childhood. For what you get, the prices are low. Maybe that's why everyone orders more than they can eat. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n901 Washington St. [\u003ca href=\"https://goo.gl/6opRDl\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6188\u003cbr>\nHours: Lunch: Tues-Fri, 11:30am-2pm; Sat, 12-3pm; Dinner: Tues-Thurs, 5:30pm-9:30pm; Fri, 5:30pm-10:30pm; Sat, 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nPrice: $$ (dinner: $10-20)\u003c/p>\n\u003ch2>SAN FRANCISCO\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\" target=\"_blank\">Frances\u003c/a>: Melissa Perello, chef & owner (The Castro)\u003c/li>\n\u003cli>\u003ca href=\"http://www.octavia-sf.com/\" target=\"_blank\">Octavia\u003c/a>: Melissa Perello, chef & owner (Pacific Heights)\u003c/li>\n\u003cli>\u003ca href=\"http://www.chefmelissaking.com/events/\" target=\"_blank\">Co+Lab\u003c/a>: Melissa King, chef (pop-up)\u003c/li>\n\u003cli>\u003ca href=\"http://bpatisserie.com/\" target=\"_blank\">b.patisserie\u003c/a>: Belinda Leong, head pastry chef & owner (Pacific Heights)\u003c/li>\n\u003cli>\u003ca href=\"http://frenchsoulfood.com/\" target=\"_blank\">Brenda’s French Soul Food\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Little Saigon)\u003c/li>\n\u003cli>\u003ca href=\"http://www.libbyjane.com/\" target=\"_blank\">Libby Jane\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Little Saigon)\u003c/li>\n\u003cli>\u003ca href=\"http://brendasmeatandthree.com/\" target=\"_blank\">Brenda’s Meat & Three\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Fillmore)\u003c/li>\n\u003cli>\u003ca href=\"http://statebirdsf.com/\" target=\"_blank\">State Bird Provisions\u003c/a>: Nicole Krasinski, chef proprietor (Western Addition)\u003c/li>\n\u003cli>\u003ca href=\"https://theprogress-sf.com/\" target=\"_blank\">the Progress\u003c/a>: Nicole Krasinski, chef proprietor (Western Addition)\u003c/li>\n\u003cli>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a>: Gabriela Cámara, chef (Hayes Valley) \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevardrestaurant.com/\" target=\"_blank\">Boulevard\u003c/a>: Nancy Oakes, executive chef & co-owner, Dana Younkin, chef, and Lisa Lu, pastry chef (The Embarcadero)\u003c/li>\n\u003cli>\u003ca href=\"http://www.prospectsf.com/\" target=\"_blank\">Prospect\u003c/a>: Pamela Mazzola, chef & partner (Downtown)\u003c/li>\n\u003cli>\u003ca href=\"https://www.a16pizza.com/\" target=\"_blank\">A16\u003c/a>: Shelley Lindgren, wine director (The Marina)\u003c/li>\n\u003cli>\u003ca href=\"http://www.foreigncinema.com/\" target=\"_blank\">Foreign Cinema\u003c/a>: Gayle Pirie, chef & co-owner (The Mission)\u003c/li>\n\u003cli>\u003ca href=\"http://daflora.com/\" target=\"_blank\">Da Flora\u003c/a>: Flora Gaspar, owner (North Beach) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=k67ErJFdZ3Q\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardiniere\u003c/a>: Traci Des Jardins, chef & owner (Hayes Valley) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=aqMaj2erTtQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://auntieaprils.net/\" target=\"_blank\">Auntie April’s\u003c/a>: April Spears, chef & owner (Bayview) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://toscacafesf.com/\" target=\"_blank\">Tosca Cafe\u003c/a>: April Bloomfield, chef & owner (Jackson Square)\u003c/li>\n\u003c/ul>\n\u003ch2>EAST BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>: Tanya Holland, executive chef & owner (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=BOUE6BeOsjQ\" target=\"_blank\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a>: Alice Waters, executive chef & owner (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://salutemarinabay.com/\" target=\"_blank\">Salute e Vita Ristorante\u003c/a>: Menbu Akililu, owner (Richmond) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=9cM4_mDYGCQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/souksavanhrestaurant\" target=\"_blank\">Souk Savanh:\u003c/a> Nai O. Saelee, chef & owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=zxTpQGcBPrg\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/guerilla-cafe-berkeley\" target=\"_blank\">Guerilla Café\u003c/a>: Andrea Ali, chef & co-owner, Kobu Konte, co-owner, and Rachel Konte, co-owner (Berkeley) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=QjCJDQP1p-o\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lannathailivermore.com/\" target=\"_blank\">Lanna Thai\u003c/a>: Prakin Chaipan-Gamble, executive chef & owner (Livermore) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=JFZOxrG1UjM\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha\u003c/a>: Dominica Rice Cisneros, chef & owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=kMzvLA1mLb0\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.oicbowlchinese.com/\" target=\"_blank\">Oi-C Bowl\u003c/a>: Linda Lam, owner (Walnut Creek) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=010thqU70yU\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thecookandherfarmer.com/\" target=\"_blank\">The Cook and Her Farmer\u003c/a>: Romney Steele, chef & co-owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=Mx0XLXBaVaI\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/home.html\" target=\"_blank\">Souley Vegan\u003c/a>: Tamearra Dyson, chef & owner (Oakland) \u003c/li>\n\u003cli>\u003ca href=\"http://driplineoakland.com/\" target=\"_blank\">Drip Line\u003c/a>: Nora Dunning, executive chef & partner (Oakland) \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/01/drip-line-brings-soulful-singapore-inspired-food-to-west-oakland/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nyumbai.com/#new-page-1\" target=\"_blank\">Nyum Bai\u003c/a>: Nite Yun, chef & owner (Emeryville) \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/10/noodle-soups-share-cambodian-culture-at-nyum-bai/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>SOUTH BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.pastamoon.com/\" target=\"_blank\">Pasta Moon\u003c/a>: Kim Levin, chef & owner (Half Moon Bay) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=hBGOeh7RHlg\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.cooleatz.com/flea-st-cafe\" target=\"_blank\">Flea Street Café\u003c/a>: Jesse Ziff Cool, chef & owner (Menlo Park) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=UZs1UvICNQQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lilliemaeshouse.com/\" target=\"_blank\">Lillie Mae’s House of Soul Food\u003c/a>: Rhonda Manning, chef & owner (Santa Clara) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=0dNPpGAnQWk\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/to-bang-santa-clara\" target=\"_blank\">To Bang Korean BBQ\u003c/a>: Ji Yeon Kim, owner (Santa Clara) \u003ca href=\"https://www.youtube.com/watch?v=2Av8QKQQjvA\" target=\"_blank\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://tamarinerestaurant.com/\" target=\"_blank\">Tamarine Restaurant and Gallery\u003c/a>: Tanya Hyunh Hartley, co-owner, and Tammy Hyunh, executive chef & co-owner (Palo Alto) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=vwN5KBEThKw\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003ch2>NORTH BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://mustardsgrill.com/\" target=\"_blank\">Mustards Grill\u003c/a>: Cindy Pawclyn, owner & executive chef (Napa) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=C4dx4oQIFb4\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.huaracheloco.com/\" target=\"_blank\">El Huarache Loco\u003c/a>: Veronica Salazar, chef & owner (Larkspur & San Francisco) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=hdSUAA_tZuw\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.copitarestaurant.com/\" target=\"_blank\">Copita Tequileria y Comida\u003c/a>: Joanne Weir, owner (Sausalito) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=fIfcqxUAvbY\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lodgeattiburon.com/amenities/tiburon-tavern/\" target=\"_blank\">Tiburon Tavern\u003c/a>: Mo L’Esperance, chef (Tiburon)\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>\u003cem>\u003cstrong>Clarification in Kin Khao segment:\u003c/strong> The original phrasing about ownership was unclear. Pim Techamuanvivit is the owner of Kin Khao. Michael Gaines was the chef de cuisine when the restaurant opened in 2014 but left the position in 2015.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115723/celebrate-womens-history-month-at-these-women-owned-restaurants","authors":["1459"],"categories":["bayareabites_109","bayareabites_8770","bayareabites_13746","bayareabites_15155","bayareabites_1807","bayareabites_90","bayareabites_91"],"tags":["bayareabites_10249","bayareabites_10523","bayareabites_13312","bayareabites_15776","bayareabites_15049","bayareabites_15333","bayareabites_14211"],"featImg":"bayareabites_115798","label":"source_bayareabites_115723"},"bayareabites_93967":{"type":"posts","id":"bayareabites_93967","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93967","score":null,"sort":[1426543369000]},"guestAuthors":[],"slug":"womens-history-month-women-who-are-transforming-our-food-system","title":"Women's History Month: Women Who are Transforming Our Food System","publishDate":1426543369,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93974\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/La_Cocina_gala_Drew-Altizer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/La_Cocina_gala_Drew-Altizer.jpg\" alt=\"La Cocina gala. Photo: Drew Altizer Photography\" width=\"610\" height=\"407\" class=\"size-full wp-image-93974\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/La_Cocina_gala_Drew-Altizer.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/La_Cocina_gala_Drew-Altizer-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/La_Cocina_gala_Drew-Altizer-320x214.jpg 320w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Cocina gala. Photo: Drew Altizer Photography\u003c/figcaption>\u003c/figure>\n\u003cp>By Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/miso-mealworms-women-cook-success\" target=\"_blank\">CUESA\u003c/a>\u003c/p>\n\u003cp>For Women’s History Month, CUESA is spotlighting women who are transforming our food system. This week we take you behind the scenes at \u003ca href=\"http://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a>, a nonprofit food business incubator for low-income women, now in its 10th year. CUESA supports La Cocina by featuring a different entrepreneur at the Ferry Plaza Farmers Market each month.\u003c/p>\n\u003cp>When Mariko Grady joined La Cocina’s incubator kitchen three years ago, the thought of owning her own business was little more than a dream. Following the earthquake, tsunami, and nuclear disaster that devastated Japan in 2011, she had started selling her homemade misos and kojis to friends to raise money to donate to victims in her home country.\u003c/p>\n\u003cp>Grady found that there was a hunger for her handcrafted ferments even after she completed her fundraising campaign. She came to La Cocina to formalize her cottage food operation, so she could share her passion for the healthy foods of Japan with a wider American audience.\u003c/p>\n\u003cp>“La Cocina gave me many chances to think about what I wanted to do,” says Grady, now the owner of \u003ca href=\"http://www.aedansf.com/\" target=\"_blank\">Aedan Fermented Foods\u003c/a>. “At that time, I had no idea. I just knew I wanted to do a business, and I wanted a commercial kitchen and insurance.”\u003c/p>\n\u003ch3>A Fighting Chance\u003c/h3>\n\u003cp>The number of women- and minority-owned businesses in the US is growing fast. According to the Census Bureau’s 2007 Survey of Business Owners, women-owned businesses account for \u003ca href=\"https://www.census.gov/econ/sbo/getsof.html?07women\" target=\"_blank\">28.7%\u003c/a> of all businesses, and minority businesses make up \u003ca href=\"https://www.census.gov/econ/sbo/getsof.html?07cosum\" target=\"_blank\">21.3%\u003c/a> of the total. Minority business ownership increased at \u003ca href=\"https://www.census.gov/newsroom/releases/archives/economic_census/cb10-107.html\" target=\"_blank\">twice the national rate\u003c/a> between 2002 and 2007.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In 2005, La Cocina was founded in San Francisco’s Mission District to meet a growing need for support of women-owned food businesses, specifically low-income women from immigrant communities and communities of color.\u003c/p>\n\u003cfigure id=\"attachment_93975\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/leticia_landa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/leticia_landa.jpg\" alt=\"Leticia Landa. Photo: La Cocina\" width=\"250\" height=\"293\" class=\"size-full wp-image-93975\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leticia Landa. Photo: La Cocina\u003c/figcaption>\u003c/figure>\n\u003cp>“That focus is a reflection of the unfortunate reality of our economy, particularly in our food system,” says La Cocina Deputy Director Leticia Landa. “If you look around the city and country, the vast majority of people in ownership positions are men.” Beyond the economic and bureaucratic hurdles of opening a licensed food business, women may face sexist stereotypes about their physical strength and ability in the workplace. For some, family responsibilities can create additional challenges, especially in an industry where working late nights and weekends is often part of the norm.\u003c/p>\n\u003cp>In the 1990s, the \u003ca href=\"http://oaklandlocal.com/2014/04/womens-initiative-for-self-employment-closes-its-doors/\" target=\"_blank\">now-defunct Women’s Initiative for Self-Employment\u003c/a>, a training program for women entrepreneurs, found that many women writing food business plans were not launching their businesses. To find out why, the organization conducted a study and found that the bottleneck was affordable kitchen spaces. “It was too expensive to get permitted, so people were remaining informal,” says Landa.\u003c/p>\n\u003cp>With help from the Women’s Initiative, the Women’s Foundation of California, and a generous donor, a nonprofit was formed to provide licensed commercial cooking space, business training, and marketing support for these innovative fledgling businesses. La Cocina (literally “the kitchen” in Spanish) currently works with 37 entrepreneurs (34 of which are women) and has launched 19 businesses over the last 10 years.\u003c/p>\n\u003cp>“We don’t create entrepreneurs,” says Landa. “People come to us, and they already have incredible products, and they’re already talented at selling them. It’s a matter of providing resources.”\u003c/p>\n\u003ch3>From Concept to Market\u003c/h3>\n\u003cp>Entry into La Cocina’s incubator is limited and highly competitive. After attending an orientation, applicants must submit a comprehensive business plan and application detailing their vision, experience, and dedication.\u003c/p>\n\u003cp>Promising candidates are interviewed and their products are taste-tested, one of the most important parts of the application process. “We want to find people who are making something unique and have a chance to survive in a very competitive landscape,” says Landa. “We care a lot about product quality and business viability.”\u003c/p>\n\u003cp>Once accepted, participants start a six- to eight-month pre-incubation curriculum, which covers topics like marketing, product development, operations, and finances. They then begin formal incubation, which can take several years. Entrepreneurs are matched with La Cocina graduates and other business owners in the community to serve as mentors, and graphic designers to help them develop their brand. They test products and build a following through direct sales, retail, or catering. Within the first couple years, the majority of entrepreneurs hire at least two people to help them in their kitchen, according to Landa.\u003c/p>\n\u003cp>During their training, participants have the opportunity to sell their products directly to customers at La Cocina events like the annual \u003ca href=\"http://www.sfchronicle.com/food/article/San-Francisco-Street-Food-Festival-to-live-on-at-6127937.php\" target=\"_blank\">San Francisco Street Food Festival\u003c/a> and a kiosk inside the Ferry Building. La Cocina also partners with CUESA to showcase a different program participant at the Saturday farmers market each month.\u003c/p>\n\u003cp>“What’s so incredible about our relationship with CUESA is it provides people with a place to have initial sales,” says Landa. “When you’re just getting started, it’s hard to get accepted into a farmers market. You need to be able to start testing your products in front of customers.”\u003c/p>\n\u003ch3>Bugs for the Masses\u003c/h3>\n\u003cfigure id=\"attachment_93973\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don_bugito_by_Marcela_Rico.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don_bugito_by_Marcela_Rico.jpg\" alt=\"Monica Martinez. Photo: Marcela Rico\" width=\"250\" height=\"192\" class=\"size-full wp-image-93973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monica Martinez. Photo: Marcela Rico\u003c/figcaption>\u003c/figure>\n\u003cp>Monica Martinez, an artist and designer who immigrated to the US from Mexico City, is one of La Cocina’s current entrepreneurs. Inspired by pre-Hispanic Mexican cuisine, she created an art project building \u003ca href=\"http://monicamartinez.com/section/188863_Wurm_Haus_Unit_Home_Micro_Farm_2010.html\" target=\"_blank\">micro farms\u003c/a> that people could use to raise insects as a low-input alternative protein source.\u003c/p>\n\u003cp>But she soon realized that there was a lot of education to be done around the ancient practice of entomophagy (eating bugs), and it might be better to help Americans warm up to the idea by first creating delicious food.\u003c/p>\n\u003cp>When she moved to San Francisco, Martinez found herself among 100 attendees at a La Cocina orientation and decided to apply. For several months, she developed her business plan for a bug-based street food business called \u003ca href=\"http://www.donbugito.com/\" target=\"_blank\">Don Bugito\u003c/a>.\u003c/p>\n\u003cp>“I was a little skeptical about whether [the judges on the committee] were going to want to try my food, because it was all edible insects,’” recalls Martinez. “But they were very amazed and positive.’”\u003c/p>\n\u003cp>Over the last five years, growing Don Bugito has had its challenges, as American eaters are still largely unaccustomed to eating bugs. Martinez has switched from a food truck model to crunchy packaged treats like chocolate-covered superworms and chile-lime crickets. She’s working on developing her product line, and recently introduced a maple cricket granola.\u003c/p>\n\u003cp>Interest in edible insects is \u003ca href=\"http://www.bloomberg.com/bw/articles/2014-10-02/crickets-the-insect-food-of-the-future-is-finally-here\" target=\"_blank\">on the rise\u003c/a>, and with a marketing boost from La Cocina, Don Bugito has helped elevate the trend. Venues like the Ferry Plaza Farmers Market have given Martinez opportunities to introduce her product to a curious but receptive audience.\u003c/p>\n\u003cp>“It’s been a journey, and it’s been amazing to have the support of La Cocina along the way,” she says. “People take Don Bugito seriously. Just the fact that we’re at the farmers market makes people think about edible insects as food, and that’s amazing.”\u003c/p>\n\u003ch3>Spreading Roots\u003c/h3>\n\u003cfigure id=\"attachment_93972\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/aedan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/aedan.jpg\" alt=\"Aedan Fermented Foods. Photo courtesy of CUESA\" width=\"250\" height=\"329\" class=\"size-full wp-image-93972\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aedan Fermented Foods. Photo courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>The incubation time in La Cocina’s program varies by participant. While a few entrepreneurs have bowed out of the program for personal or professional reasons, most naturally grow out of La Cocina’s shared kitchen and graduate by opening their own restaurant or production space.\u003c/p>\n\u003cp>For Grady, being a part of La Cocina is helping her refine her vision for Aedan Fermented Foods. As a mother herself, she’s motivated to help busy parents nourish their families and has started teaching classes to share her techniques. “My dream is not manufacturing my product in some factory. It’s sharing with people how to make miso and create healthy meals at home.”\u003c/p>\n\u003cp>Christine Doerr, owner of chocolatier \u003ca href=\"http://www.neococoa.com/\" target=\"_blank\">Neo Cocoa\u003c/a>, graduated from the program in 2011 when she opened her own kitchen in Belmont. For her, the benefits of being a part of La Cocina extend well beyond just business training. “I’ve made some of the best business relationships, as well as some great personal friends,” she says. “The current program participants are a huge inspiration to me also.”\u003c/p>\n\u003cp>Landa says that the community experience is one of the largest unspoken perks of La Cocina’s program. “People swap stories and exchange tips and tricks,” she says. “That part of our community is really valuable, having so many entrepreneurs in one place who are able to support each other in their challenges.”\u003c/p>\n\u003cp>Martinez agrees. “La Cocina is backing me up, and that’s really huge. I think that’s why Don Bugito is still alive.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Look for Don Bugito at the Ferry Plaza Farmers Market on Saturdays in March 2015, and Aedan Fermented Foods in April 2015.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"For Women’s History Month, CUESA is spotlighting women who are transforming our food system. This week we take you behind the scenes at La Cocina, a nonprofit food business incubator for low-income women, now in its 10th year. ","status":"publish","parent":0,"modified":1426544218,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":1545},"headData":{"title":"Women's History Month: Women Who are Transforming Our Food System | KQED","description":"For Women’s History Month, CUESA is spotlighting women who are transforming our food system. This week we take you behind the scenes at La Cocina, a nonprofit food business incubator for low-income women, now in its 10th year. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Women's History Month: Women Who are Transforming Our Food System","datePublished":"2015-03-16T22:02:49.000Z","dateModified":"2015-03-16T22:16:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"93967 http://blogs.kqed.org/bayareabites/?p=93967","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/16/womens-history-month-women-who-are-transforming-our-food-system/","disqusTitle":"Women's History Month: Women Who are Transforming Our Food System","path":"/bayareabites/93967/womens-history-month-women-who-are-transforming-our-food-system","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93974\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/La_Cocina_gala_Drew-Altizer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/La_Cocina_gala_Drew-Altizer.jpg\" alt=\"La Cocina gala. Photo: Drew Altizer Photography\" width=\"610\" height=\"407\" class=\"size-full wp-image-93974\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/La_Cocina_gala_Drew-Altizer.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/La_Cocina_gala_Drew-Altizer-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/La_Cocina_gala_Drew-Altizer-320x214.jpg 320w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Cocina gala. Photo: Drew Altizer Photography\u003c/figcaption>\u003c/figure>\n\u003cp>By Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/miso-mealworms-women-cook-success\" target=\"_blank\">CUESA\u003c/a>\u003c/p>\n\u003cp>For Women’s History Month, CUESA is spotlighting women who are transforming our food system. This week we take you behind the scenes at \u003ca href=\"http://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a>, a nonprofit food business incubator for low-income women, now in its 10th year. CUESA supports La Cocina by featuring a different entrepreneur at the Ferry Plaza Farmers Market each month.\u003c/p>\n\u003cp>When Mariko Grady joined La Cocina’s incubator kitchen three years ago, the thought of owning her own business was little more than a dream. Following the earthquake, tsunami, and nuclear disaster that devastated Japan in 2011, she had started selling her homemade misos and kojis to friends to raise money to donate to victims in her home country.\u003c/p>\n\u003cp>Grady found that there was a hunger for her handcrafted ferments even after she completed her fundraising campaign. She came to La Cocina to formalize her cottage food operation, so she could share her passion for the healthy foods of Japan with a wider American audience.\u003c/p>\n\u003cp>“La Cocina gave me many chances to think about what I wanted to do,” says Grady, now the owner of \u003ca href=\"http://www.aedansf.com/\" target=\"_blank\">Aedan Fermented Foods\u003c/a>. “At that time, I had no idea. I just knew I wanted to do a business, and I wanted a commercial kitchen and insurance.”\u003c/p>\n\u003ch3>A Fighting Chance\u003c/h3>\n\u003cp>The number of women- and minority-owned businesses in the US is growing fast. According to the Census Bureau’s 2007 Survey of Business Owners, women-owned businesses account for \u003ca href=\"https://www.census.gov/econ/sbo/getsof.html?07women\" target=\"_blank\">28.7%\u003c/a> of all businesses, and minority businesses make up \u003ca href=\"https://www.census.gov/econ/sbo/getsof.html?07cosum\" target=\"_blank\">21.3%\u003c/a> of the total. Minority business ownership increased at \u003ca href=\"https://www.census.gov/newsroom/releases/archives/economic_census/cb10-107.html\" target=\"_blank\">twice the national rate\u003c/a> between 2002 and 2007.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 2005, La Cocina was founded in San Francisco’s Mission District to meet a growing need for support of women-owned food businesses, specifically low-income women from immigrant communities and communities of color.\u003c/p>\n\u003cfigure id=\"attachment_93975\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/leticia_landa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/leticia_landa.jpg\" alt=\"Leticia Landa. Photo: La Cocina\" width=\"250\" height=\"293\" class=\"size-full wp-image-93975\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leticia Landa. Photo: La Cocina\u003c/figcaption>\u003c/figure>\n\u003cp>“That focus is a reflection of the unfortunate reality of our economy, particularly in our food system,” says La Cocina Deputy Director Leticia Landa. “If you look around the city and country, the vast majority of people in ownership positions are men.” Beyond the economic and bureaucratic hurdles of opening a licensed food business, women may face sexist stereotypes about their physical strength and ability in the workplace. For some, family responsibilities can create additional challenges, especially in an industry where working late nights and weekends is often part of the norm.\u003c/p>\n\u003cp>In the 1990s, the \u003ca href=\"http://oaklandlocal.com/2014/04/womens-initiative-for-self-employment-closes-its-doors/\" target=\"_blank\">now-defunct Women’s Initiative for Self-Employment\u003c/a>, a training program for women entrepreneurs, found that many women writing food business plans were not launching their businesses. To find out why, the organization conducted a study and found that the bottleneck was affordable kitchen spaces. “It was too expensive to get permitted, so people were remaining informal,” says Landa.\u003c/p>\n\u003cp>With help from the Women’s Initiative, the Women’s Foundation of California, and a generous donor, a nonprofit was formed to provide licensed commercial cooking space, business training, and marketing support for these innovative fledgling businesses. La Cocina (literally “the kitchen” in Spanish) currently works with 37 entrepreneurs (34 of which are women) and has launched 19 businesses over the last 10 years.\u003c/p>\n\u003cp>“We don’t create entrepreneurs,” says Landa. “People come to us, and they already have incredible products, and they’re already talented at selling them. It’s a matter of providing resources.”\u003c/p>\n\u003ch3>From Concept to Market\u003c/h3>\n\u003cp>Entry into La Cocina’s incubator is limited and highly competitive. After attending an orientation, applicants must submit a comprehensive business plan and application detailing their vision, experience, and dedication.\u003c/p>\n\u003cp>Promising candidates are interviewed and their products are taste-tested, one of the most important parts of the application process. “We want to find people who are making something unique and have a chance to survive in a very competitive landscape,” says Landa. “We care a lot about product quality and business viability.”\u003c/p>\n\u003cp>Once accepted, participants start a six- to eight-month pre-incubation curriculum, which covers topics like marketing, product development, operations, and finances. They then begin formal incubation, which can take several years. Entrepreneurs are matched with La Cocina graduates and other business owners in the community to serve as mentors, and graphic designers to help them develop their brand. They test products and build a following through direct sales, retail, or catering. Within the first couple years, the majority of entrepreneurs hire at least two people to help them in their kitchen, according to Landa.\u003c/p>\n\u003cp>During their training, participants have the opportunity to sell their products directly to customers at La Cocina events like the annual \u003ca href=\"http://www.sfchronicle.com/food/article/San-Francisco-Street-Food-Festival-to-live-on-at-6127937.php\" target=\"_blank\">San Francisco Street Food Festival\u003c/a> and a kiosk inside the Ferry Building. La Cocina also partners with CUESA to showcase a different program participant at the Saturday farmers market each month.\u003c/p>\n\u003cp>“What’s so incredible about our relationship with CUESA is it provides people with a place to have initial sales,” says Landa. “When you’re just getting started, it’s hard to get accepted into a farmers market. You need to be able to start testing your products in front of customers.”\u003c/p>\n\u003ch3>Bugs for the Masses\u003c/h3>\n\u003cfigure id=\"attachment_93973\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don_bugito_by_Marcela_Rico.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/don_bugito_by_Marcela_Rico.jpg\" alt=\"Monica Martinez. Photo: Marcela Rico\" width=\"250\" height=\"192\" class=\"size-full wp-image-93973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monica Martinez. Photo: Marcela Rico\u003c/figcaption>\u003c/figure>\n\u003cp>Monica Martinez, an artist and designer who immigrated to the US from Mexico City, is one of La Cocina’s current entrepreneurs. Inspired by pre-Hispanic Mexican cuisine, she created an art project building \u003ca href=\"http://monicamartinez.com/section/188863_Wurm_Haus_Unit_Home_Micro_Farm_2010.html\" target=\"_blank\">micro farms\u003c/a> that people could use to raise insects as a low-input alternative protein source.\u003c/p>\n\u003cp>But she soon realized that there was a lot of education to be done around the ancient practice of entomophagy (eating bugs), and it might be better to help Americans warm up to the idea by first creating delicious food.\u003c/p>\n\u003cp>When she moved to San Francisco, Martinez found herself among 100 attendees at a La Cocina orientation and decided to apply. For several months, she developed her business plan for a bug-based street food business called \u003ca href=\"http://www.donbugito.com/\" target=\"_blank\">Don Bugito\u003c/a>.\u003c/p>\n\u003cp>“I was a little skeptical about whether [the judges on the committee] were going to want to try my food, because it was all edible insects,’” recalls Martinez. “But they were very amazed and positive.’”\u003c/p>\n\u003cp>Over the last five years, growing Don Bugito has had its challenges, as American eaters are still largely unaccustomed to eating bugs. Martinez has switched from a food truck model to crunchy packaged treats like chocolate-covered superworms and chile-lime crickets. She’s working on developing her product line, and recently introduced a maple cricket granola.\u003c/p>\n\u003cp>Interest in edible insects is \u003ca href=\"http://www.bloomberg.com/bw/articles/2014-10-02/crickets-the-insect-food-of-the-future-is-finally-here\" target=\"_blank\">on the rise\u003c/a>, and with a marketing boost from La Cocina, Don Bugito has helped elevate the trend. Venues like the Ferry Plaza Farmers Market have given Martinez opportunities to introduce her product to a curious but receptive audience.\u003c/p>\n\u003cp>“It’s been a journey, and it’s been amazing to have the support of La Cocina along the way,” she says. “People take Don Bugito seriously. Just the fact that we’re at the farmers market makes people think about edible insects as food, and that’s amazing.”\u003c/p>\n\u003ch3>Spreading Roots\u003c/h3>\n\u003cfigure id=\"attachment_93972\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/aedan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/aedan.jpg\" alt=\"Aedan Fermented Foods. Photo courtesy of CUESA\" width=\"250\" height=\"329\" class=\"size-full wp-image-93972\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aedan Fermented Foods. Photo courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>The incubation time in La Cocina’s program varies by participant. While a few entrepreneurs have bowed out of the program for personal or professional reasons, most naturally grow out of La Cocina’s shared kitchen and graduate by opening their own restaurant or production space.\u003c/p>\n\u003cp>For Grady, being a part of La Cocina is helping her refine her vision for Aedan Fermented Foods. As a mother herself, she’s motivated to help busy parents nourish their families and has started teaching classes to share her techniques. “My dream is not manufacturing my product in some factory. It’s sharing with people how to make miso and create healthy meals at home.”\u003c/p>\n\u003cp>Christine Doerr, owner of chocolatier \u003ca href=\"http://www.neococoa.com/\" target=\"_blank\">Neo Cocoa\u003c/a>, graduated from the program in 2011 when she opened her own kitchen in Belmont. For her, the benefits of being a part of La Cocina extend well beyond just business training. “I’ve made some of the best business relationships, as well as some great personal friends,” she says. “The current program participants are a huge inspiration to me also.”\u003c/p>\n\u003cp>Landa says that the community experience is one of the largest unspoken perks of La Cocina’s program. “People swap stories and exchange tips and tricks,” she says. “That part of our community is really valuable, having so many entrepreneurs in one place who are able to support each other in their challenges.”\u003c/p>\n\u003cp>Martinez agrees. “La Cocina is backing me up, and that’s really huge. I think that’s why Don Bugito is still alive.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Look for Don Bugito at the Ferry Plaza Farmers Market on Saturdays in March 2015, and Aedan Fermented Foods in April 2015.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93967/womens-history-month-women-who-are-transforming-our-food-system","authors":["5484"],"categories":["bayareabites_12276","bayareabites_95","bayareabites_1763"],"tags":["bayareabites_14213","bayareabites_9872","bayareabites_295","bayareabites_14212","bayareabites_14211"],"featImg":"bayareabites_93974","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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