How an Old-School L.A. Video Store Thrives in a Netflix World
From Tortillas and a Jazz Club to Chips and Salsa: The Legendary Evolution of Casa Sanchez
Award-Winning Frank Fat's Restaurant Serves Up Pot Stickers, Pie and Political History
The Curious Second Life of a Prather Ranch Cow: Biomedical Research
Family Biz: For Frey Vineyards, It's Business Not-as-Usual After Wine Country Wildfires
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Murrow award for investigative reporting, a Society of Professional Journalists award for long-form storytelling, and a Carter Center Fellowship for Mental Health Journalism.\r\n\r\nDembosky reported and produced \u003cem>Soundtrack of Silence\u003c/em>, an audio documentary about music and memory that is currently being made into a feature film by Paramount Pictures.\r\n\r\nBefore joining KQED in 2013, Dembosky covered technology and Silicon Valley for \u003cem>The Financial Times of London,\u003c/em> and contributed business and arts stories to \u003cem>Marketplace \u003c/em>and \u003cem>The New York Times.\u003c/em> She got her undergraduate degree in philosophy from Smith College and her master's in journalism from the University of California, Berkeley. 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Video Store Thrives in a Netflix World","publishDate":1559346290,"format":"audio","headTitle":"The California Report | KQED News","labelTerm":{"term":72,"site":"news"},"content":"\u003cp>The year was 1989. Movies like \"Batman,\" \"When Harry Met Sally\" and \"Back to the Future Part II\" were Hollywood hits.\u003c/p>\n\u003cp>On the other side of Hollywood, miles from the production studios and industry gatekeepers, two Mexican-American brothers from East Los Angeles embarked on a plan to deliver movie magic to their side of town.\u003c/p>\n\u003cp>[pullquote size=“medium” align=”right” citation=\"Martin Felix\"]'We were one of the first to actually pioneer [movie delivery].'[/pullquote]\u003c/p>\n\u003cp>Martin and Eddie Felix purchased used VHS tapes from the rental stores on the Westside of Los Angeles. Once they had a sizable collection of '80s crowd-favorites, they converted their parent’s garage in East Los Angeles into a video library.\u003c/p>\n\u003cp>They called their business Fastlane Video, and unlike the nearby video rental spots, they took their cue from pizzerias. They advertised free delivery and pickup, with a free bag of microwavable popcorn for every two-movie rental.\u003c/p>\n\u003cfigure id=\"attachment_11750247\" class=\"wp-caption aligncenter\" style=\"max-width: 729px\">\u003cimg src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/RS37368_156702-qut.jpg\" alt=\"An original flyer Martin and Eddie Felix printed and mailed to households across East Los Angeles.\" width=\"729\" height=\"900\" class=\"size-full wp-image-11750247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37368_156702-qut.jpg 729w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37368_156702-qut-160x198.jpg 160w\" sizes=\"(max-width: 729px) 100vw, 729px\">\u003cfigcaption class=\"wp-caption-text\">An original flyer Martin and Eddie Felix printed and mailed to households across East Los Angeles. \u003ccite>(Courtesy of Martin Felix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Already running a successful print shop out of the same garage, 21-year-old-Martin and his older brother Eddie designed mini catalogs of their VHS inventory. \u003c/p>\n\u003cp>They mailed them out to households across East L.A so customers could call in their orders.\u003c/p>\n\u003cp>“We were one of the first to actually pioneer [movie delivery],” says Martin Felix.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>More than a decade before Netflix would come to dominate the rental market and mail DVDs in red envelopes, the Felix brothers were finding innovative ways to collect their share of the lucrative movie industry.\u003c/p>\n\u003cp>Martin and Eddie enlisted their neighborhood buddies with cars to deliver from Soto Street to Whittier Boulevard, all the way to the 10 freeway.\u003c/p>\n\u003cfigure id=\"attachment_11750245\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-11750245\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/RS37367_fastlane-video-1990-pico-rivera-qut.jpg\" alt=\"\" width=\"1920\" height=\"1567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37367_fastlane-video-1990-pico-rivera-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37367_fastlane-video-1990-pico-rivera-qut-160x131.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37367_fastlane-video-1990-pico-rivera-qut-800x653.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37367_fastlane-video-1990-pico-rivera-qut-1020x832.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37367_fastlane-video-1990-pico-rivera-qut-1200x979.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fastlane Video began as a movie delivery service to households throughout East Los Angeles. \u003ccite>(Courtesy of Martin Felix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Business got so good that eager customers started showing up to the Felix’s family home — the address was noted on the return address of the mailed catalogs and flyers — expecting a storefront, only to find a garage.\u003c/p>\n\u003cp>“We needed a new location because more people wanted to actually come into a shop than for us to deliver,” says Martin.\u003c/p>\n\u003cp>In 1990, the brothers expanded from their parents’ East L.A. garage to a storefront in the nearby suburb of Pico Rivera. Two years later, the brothers went their separate ways but remained close.\u003c/p>\n\u003cp>Martin moved Fastlane Video to the city of Whittier and Eddie opened his own printing shop, Fastlane Printing, next door.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=EkNxT89CgFE\u003c/p>\n\u003cp>Since Martin was a party promoter before the days of Fastlane Video, he knew how to attract large crowds to the store.\u003c/p>\n\u003cp>In the '90s he often organized autograph-signings with acts like \u003ca href=\"https://www.youtube.com/watch?v=XB91QfyBuz8\">Sweet Sensation\u003c/a> and \u003ca href=\"https://www.youtube.com/watch?v=Of-uhhQWNeA\">Miranda\u003c/a>, and eager teens would show up to get the latest mix-tapes and CDs for their backyard parties.\u003c/p>\n\u003cp>The part-video-store, part-record-shop quickly became a hub for local DJs and big name recording artists in the house music and \u003ca href=\"https://tropicsofmeta.com/2016/11/30/the-other-freestyle-recovering-80s-latin-dance-music/\">freestyle\u003c/a> scene.\u003c/p>\n\u003cfigure id=\"attachment_11750249\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/RS37364_clubs-mannequinz-49-qut-800x405.jpg\" alt=\"In the '80's and '90's, the Felix brothers promoted big warehouse parties where freestyle and house music reigned supreme among the mostly Latino crowds.\" width=\"800\" height=\"405\" class=\"size-medium wp-image-11750249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37364_clubs-mannequinz-49-qut-800x405.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37364_clubs-mannequinz-49-qut-160x81.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37364_clubs-mannequinz-49-qut-1020x516.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37364_clubs-mannequinz-49-qut-1200x607.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37364_clubs-mannequinz-49-qut.jpg 1670w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">In the '80's and '90's, the Felix brothers promoted big warehouse parties where freestyle and house music reigned supreme among the mostly Latino crowds.\u003cbr> \u003ccite>(Courtesy of Martin Felix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unable to compete with the free digital music market kick-started by Napster, Martin discontinued the music side of the business in 2002. When his customers began requesting the newest releases on DVDs, he shifted his business model once again, this time from analog to digital.\u003c/p>\n\u003cp>“Our location is so small, we got to the point that we had to give away all our VHS tapes,” says Martin.\u003c/p>\n\u003cp>Today the only VHS tapes in the store are collecting dust in the back closet, left over from DVD transfers Martin makes for customers.\u003c/p>\n\u003cp>Now that streaming platforms have replaced video stores it’s hard to believe that \u003ca href=\"http://www.fastlanevideo.com/\">Fastlane Video is still standing\u003c/a>.\u003c/p>\n\u003cp>“There used to be a video store on every corner,\" says Martin. \"I was surrounded by 15 video stores, but we're still here.\"\u003c/p>\n\u003cp>It’s not a hipster spot with retro decor and underground art house films. Instead, Martin has the big blockbuster titles on 4K and Blu Ray DVDs.\u003c/p>\n\u003cfigure id=\"attachment_11750248\" class=\"wp-caption aligncenter\" style=\"max-width: 1279px\">\u003cimg class=\"wp-image-11750248 size-full\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/RS37369_fastlane-records-dj-trajic-qut.jpg\" alt=\"\" width=\"1279\" height=\"994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37369_fastlane-records-dj-trajic-qut.jpg 1279w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37369_fastlane-records-dj-trajic-qut-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37369_fastlane-records-dj-trajic-qut-800x622.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37369_fastlane-records-dj-trajic-qut-1020x793.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37369_fastlane-records-dj-trajic-qut-1200x933.jpg 1200w\" sizes=\"(max-width: 1279px) 100vw, 1279px\">\u003cfigcaption class=\"wp-caption-text\">A flyer for autograph signings at Fastlane Video & Records, a hub for fans of freestyle and house music. \u003ccite>(Courtesy of Martin Felix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Martin says keeping his shop modern is key to its survival.\u003c/p>\n\u003cp>“Either we move with the technology and learn from it or just close our doors and say, 'I'm not going to deal with it,' \" he says.\u003c/p>\n\u003cp>The modest place is crammed with more than 15,000 DVDs, leaving little room to move around. Stark fluorescent lighting beams from the ceiling — reminiscent of the early days when Fastlane Video began 30 years ago out of a garage.\u003c/p>\n\u003cp>“Making that customer smile. That's the only thing that hasn't changed in this industry,” says Martin.\u003c/p>\n\u003cp>He's even kept his free popcorn special from the early days.\u003c/p>\n\u003cfigure id=\"attachment_11750236\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-11750236 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/RS37365_IMG_7039-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37365_IMG_7039-qut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37365_IMG_7039-qut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37365_IMG_7039-qut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37365_IMG_7039-qut-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37365_IMG_7039-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37365_IMG_7039-qut-1832x1374.jpg 1832w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37365_IMG_7039-qut-1376x1032.jpg 1376w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37365_IMG_7039-qut-1044x783.jpg 1044w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37365_IMG_7039-qut-632x474.jpg 632w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37365_IMG_7039-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Martin Felix started Fastlane Video with his older brother at age 21, and hasn't closed his doors since. \u003ccite>(Courtesy of Martin Felix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just like Martin’s original customers from 1989, who preferred the experience of visiting a store over the convenience of home delivery, so do today’s customers, like Angelo Sarni.\u003c/p>\n\u003cp>“I use Netflix, but I still like walking into a video place and renting videos the old school way,” says Sarni, who on this day is renting copies of \"The Equalizer 2\" and \"Crazy Rich Asians.\"\u003c/p>\n\u003cp>For others, paying subscription fees to various streaming platforms on top of their internet bill is out of reach. Fastlane Video is an affordable alternative that comes with the bonus of face-to-face interaction.\u003c/p>\n\u003cp>Whittier resident Louie Davis frequents the store to rent the latest Marvel movie, and chat about superhero trivia with a familiar face.\u003c/p>\n\u003cfigure id=\"attachment_11750244\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/RS37366_fastlane-video-front-day-qut-800x600.jpg\" alt=\"Fastlane Video is still going strong in the Los Angeles suburb of Whittier.\" width=\"800\" height=\"600\" class=\"size-medium wp-image-11750244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37366_fastlane-video-front-day-qut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37366_fastlane-video-front-day-qut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37366_fastlane-video-front-day-qut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37366_fastlane-video-front-day-qut-1044x783.jpg 1044w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37366_fastlane-video-front-day-qut-632x474.jpg 632w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37366_fastlane-video-front-day-qut-536x402.jpg 536w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37366_fastlane-video-front-day-qut.jpg 1145w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fastlane Video is still going strong in the Los Angeles suburb of Whittier. \u003ccite>(Courtesy of Martin Felix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Many customers come here to just talk to somebody. That's what I am to most of them,” says Martin. “Some of them rent movies, some of them don't, but I enjoy being here.”\u003c/p>\n\u003cp>The crowded store every Christmas Eve is a testament to Fastlane Video’s popularity in the community, explains customer Donald Calkims. In order to clear up shelf space for newer movies, Martin sets up tables in the parking lot stacked with overstocked DVDs that are free for his customers to take home.\u003c/p>\n\u003cp>“Now, I have a lot of customers that [bring] not just their kids but even their grandkids. So I have four generations that come in here to rent movies,” says Martin.\u003c/p>\n\u003cfigure id=\"attachment_11750254\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/RS37370_fastlane-video-christmas-drawing-2018-qut-800x600.jpg\" alt=\"Longtime customers turned out for Fastlane Video’s annual Christmas giveaway.\" width=\"800\" height=\"600\" class=\"size-medium wp-image-11750254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37370_fastlane-video-christmas-drawing-2018-qut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37370_fastlane-video-christmas-drawing-2018-qut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37370_fastlane-video-christmas-drawing-2018-qut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37370_fastlane-video-christmas-drawing-2018-qut-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37370_fastlane-video-christmas-drawing-2018-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37370_fastlane-video-christmas-drawing-2018-qut-1832x1374.jpg 1832w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37370_fastlane-video-christmas-drawing-2018-qut-1376x1032.jpg 1376w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37370_fastlane-video-christmas-drawing-2018-qut-1044x783.jpg 1044w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37370_fastlane-video-christmas-drawing-2018-qut-632x474.jpg 632w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37370_fastlane-video-christmas-drawing-2018-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Longtime customers turned out for Fastlane Video’s annual Christmas giveaway. \u003ccite>(Courtesy of Martin Felix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While streaming platforms have altered the way we consume media, Fastlane Video is a reminder of a time when movies brought people together instead of isolating us on our individual screens.\u003c/p>\n\u003cp>And as long as the neighborhood keeps coming, Martin Felix says he plans to keep his doors open for as long as he can.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"In ’89, two Mexican-American brothers from East Los Angeles started a business in their garage, delivering VHS movie magic to their side of town. And Fastlane Video is still going strong.","status":"publish","parent":0,"modified":1559346290,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":1231},"headData":{"title":"How an Old-School L.A. Video Store Thrives in a Netflix World | KQED","description":"In ’89, two Mexican-American brothers from East Los Angeles started a business in their garage, delivering VHS movie magic to their side of town. And Fastlane Video is still going strong.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"11750104 https://ww2.kqed.org/news/?p=11750104","disqusUrl":"https://ww2.kqed.org/news/2019/05/31/how-an-old-school-l-a-video-store-thrives-in-a-netflix-world/","disqusTitle":"How an Old-School L.A. Video Store Thrives in a Netflix World","audioUrl":"https://www.kqed.org/.stream/anon/radio/tcrmag/2019/05/MedinaCadenaLAVideoStore.mp3","audioTrackLength":328,"path":"/news/11750104/how-an-old-school-l-a-video-store-thrives-in-a-netflix-world","audioDuration":328000,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The year was 1989. Movies like \"Batman,\" \"When Harry Met Sally\" and \"Back to the Future Part II\" were Hollywood hits.\u003c/p>\n\u003cp>On the other side of Hollywood, miles from the production studios and industry gatekeepers, two Mexican-American brothers from East Los Angeles embarked on a plan to deliver movie magic to their side of town.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"'We were one of the first to actually pioneer [movie delivery].'","name":"pullquote","attributes":{"named":{"size":"“medium”","align":"”right”","citation":"Martin Felix","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Martin and Eddie Felix purchased used VHS tapes from the rental stores on the Westside of Los Angeles. Once they had a sizable collection of '80s crowd-favorites, they converted their parent’s garage in East Los Angeles into a video library.\u003c/p>\n\u003cp>They called their business Fastlane Video, and unlike the nearby video rental spots, they took their cue from pizzerias. They advertised free delivery and pickup, with a free bag of microwavable popcorn for every two-movie rental.\u003c/p>\n\u003cfigure id=\"attachment_11750247\" class=\"wp-caption aligncenter\" style=\"max-width: 729px\">\u003cimg src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/RS37368_156702-qut.jpg\" alt=\"An original flyer Martin and Eddie Felix printed and mailed to households across East Los Angeles.\" width=\"729\" height=\"900\" class=\"size-full wp-image-11750247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37368_156702-qut.jpg 729w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37368_156702-qut-160x198.jpg 160w\" sizes=\"(max-width: 729px) 100vw, 729px\">\u003cfigcaption class=\"wp-caption-text\">An original flyer Martin and Eddie Felix printed and mailed to households across East Los Angeles. \u003ccite>(Courtesy of Martin Felix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Already running a successful print shop out of the same garage, 21-year-old-Martin and his older brother Eddie designed mini catalogs of their VHS inventory. \u003c/p>\n\u003cp>They mailed them out to households across East L.A so customers could call in their orders.\u003c/p>\n\u003cp>“We were one of the first to actually pioneer [movie delivery],” says Martin Felix.\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>More than a decade before Netflix would come to dominate the rental market and mail DVDs in red envelopes, the Felix brothers were finding innovative ways to collect their share of the lucrative movie industry.\u003c/p>\n\u003cp>Martin and Eddie enlisted their neighborhood buddies with cars to deliver from Soto Street to Whittier Boulevard, all the way to the 10 freeway.\u003c/p>\n\u003cfigure id=\"attachment_11750245\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-11750245\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/RS37367_fastlane-video-1990-pico-rivera-qut.jpg\" alt=\"\" width=\"1920\" height=\"1567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37367_fastlane-video-1990-pico-rivera-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37367_fastlane-video-1990-pico-rivera-qut-160x131.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37367_fastlane-video-1990-pico-rivera-qut-800x653.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37367_fastlane-video-1990-pico-rivera-qut-1020x832.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37367_fastlane-video-1990-pico-rivera-qut-1200x979.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fastlane Video began as a movie delivery service to households throughout East Los Angeles. \u003ccite>(Courtesy of Martin Felix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Business got so good that eager customers started showing up to the Felix’s family home — the address was noted on the return address of the mailed catalogs and flyers — expecting a storefront, only to find a garage.\u003c/p>\n\u003cp>“We needed a new location because more people wanted to actually come into a shop than for us to deliver,” says Martin.\u003c/p>\n\u003cp>In 1990, the brothers expanded from their parents’ East L.A. garage to a storefront in the nearby suburb of Pico Rivera. Two years later, the brothers went their separate ways but remained close.\u003c/p>\n\u003cp>Martin moved Fastlane Video to the city of Whittier and Eddie opened his own printing shop, Fastlane Printing, next door.\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/EkNxT89CgFE'\n title='//www.youtube.com/embed/EkNxT89CgFE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Since Martin was a party promoter before the days of Fastlane Video, he knew how to attract large crowds to the store.\u003c/p>\n\u003cp>In the '90s he often organized autograph-signings with acts like \u003ca href=\"https://www.youtube.com/watch?v=XB91QfyBuz8\">Sweet Sensation\u003c/a> and \u003ca href=\"https://www.youtube.com/watch?v=Of-uhhQWNeA\">Miranda\u003c/a>, and eager teens would show up to get the latest mix-tapes and CDs for their backyard parties.\u003c/p>\n\u003cp>The part-video-store, part-record-shop quickly became a hub for local DJs and big name recording artists in the house music and \u003ca href=\"https://tropicsofmeta.com/2016/11/30/the-other-freestyle-recovering-80s-latin-dance-music/\">freestyle\u003c/a> scene.\u003c/p>\n\u003cfigure id=\"attachment_11750249\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/RS37364_clubs-mannequinz-49-qut-800x405.jpg\" alt=\"In the '80's and '90's, the Felix brothers promoted big warehouse parties where freestyle and house music reigned supreme among the mostly Latino crowds.\" width=\"800\" height=\"405\" class=\"size-medium wp-image-11750249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37364_clubs-mannequinz-49-qut-800x405.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37364_clubs-mannequinz-49-qut-160x81.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37364_clubs-mannequinz-49-qut-1020x516.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37364_clubs-mannequinz-49-qut-1200x607.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37364_clubs-mannequinz-49-qut.jpg 1670w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">In the '80's and '90's, the Felix brothers promoted big warehouse parties where freestyle and house music reigned supreme among the mostly Latino crowds.\u003cbr> \u003ccite>(Courtesy of Martin Felix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unable to compete with the free digital music market kick-started by Napster, Martin discontinued the music side of the business in 2002. When his customers began requesting the newest releases on DVDs, he shifted his business model once again, this time from analog to digital.\u003c/p>\n\u003cp>“Our location is so small, we got to the point that we had to give away all our VHS tapes,” says Martin.\u003c/p>\n\u003cp>Today the only VHS tapes in the store are collecting dust in the back closet, left over from DVD transfers Martin makes for customers.\u003c/p>\n\u003cp>Now that streaming platforms have replaced video stores it’s hard to believe that \u003ca href=\"http://www.fastlanevideo.com/\">Fastlane Video is still standing\u003c/a>.\u003c/p>\n\u003cp>“There used to be a video store on every corner,\" says Martin. \"I was surrounded by 15 video stores, but we're still here.\"\u003c/p>\n\u003cp>It’s not a hipster spot with retro decor and underground art house films. Instead, Martin has the big blockbuster titles on 4K and Blu Ray DVDs.\u003c/p>\n\u003cfigure id=\"attachment_11750248\" class=\"wp-caption aligncenter\" style=\"max-width: 1279px\">\u003cimg class=\"wp-image-11750248 size-full\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/RS37369_fastlane-records-dj-trajic-qut.jpg\" alt=\"\" width=\"1279\" height=\"994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37369_fastlane-records-dj-trajic-qut.jpg 1279w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37369_fastlane-records-dj-trajic-qut-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37369_fastlane-records-dj-trajic-qut-800x622.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37369_fastlane-records-dj-trajic-qut-1020x793.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37369_fastlane-records-dj-trajic-qut-1200x933.jpg 1200w\" sizes=\"(max-width: 1279px) 100vw, 1279px\">\u003cfigcaption class=\"wp-caption-text\">A flyer for autograph signings at Fastlane Video & Records, a hub for fans of freestyle and house music. \u003ccite>(Courtesy of Martin Felix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Martin says keeping his shop modern is key to its survival.\u003c/p>\n\u003cp>“Either we move with the technology and learn from it or just close our doors and say, 'I'm not going to deal with it,' \" he says.\u003c/p>\n\u003cp>The modest place is crammed with more than 15,000 DVDs, leaving little room to move around. Stark fluorescent lighting beams from the ceiling — reminiscent of the early days when Fastlane Video began 30 years ago out of a garage.\u003c/p>\n\u003cp>“Making that customer smile. That's the only thing that hasn't changed in this industry,” says Martin.\u003c/p>\n\u003cp>He's even kept his free popcorn special from the early days.\u003c/p>\n\u003cfigure id=\"attachment_11750236\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-11750236 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/RS37365_IMG_7039-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37365_IMG_7039-qut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37365_IMG_7039-qut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37365_IMG_7039-qut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37365_IMG_7039-qut-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37365_IMG_7039-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37365_IMG_7039-qut-1832x1374.jpg 1832w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37365_IMG_7039-qut-1376x1032.jpg 1376w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37365_IMG_7039-qut-1044x783.jpg 1044w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37365_IMG_7039-qut-632x474.jpg 632w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37365_IMG_7039-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Martin Felix started Fastlane Video with his older brother at age 21, and hasn't closed his doors since. \u003ccite>(Courtesy of Martin Felix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just like Martin’s original customers from 1989, who preferred the experience of visiting a store over the convenience of home delivery, so do today’s customers, like Angelo Sarni.\u003c/p>\n\u003cp>“I use Netflix, but I still like walking into a video place and renting videos the old school way,” says Sarni, who on this day is renting copies of \"The Equalizer 2\" and \"Crazy Rich Asians.\"\u003c/p>\n\u003cp>For others, paying subscription fees to various streaming platforms on top of their internet bill is out of reach. Fastlane Video is an affordable alternative that comes with the bonus of face-to-face interaction.\u003c/p>\n\u003cp>Whittier resident Louie Davis frequents the store to rent the latest Marvel movie, and chat about superhero trivia with a familiar face.\u003c/p>\n\u003cfigure id=\"attachment_11750244\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/RS37366_fastlane-video-front-day-qut-800x600.jpg\" alt=\"Fastlane Video is still going strong in the Los Angeles suburb of Whittier.\" width=\"800\" height=\"600\" class=\"size-medium wp-image-11750244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37366_fastlane-video-front-day-qut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37366_fastlane-video-front-day-qut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37366_fastlane-video-front-day-qut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37366_fastlane-video-front-day-qut-1044x783.jpg 1044w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37366_fastlane-video-front-day-qut-632x474.jpg 632w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37366_fastlane-video-front-day-qut-536x402.jpg 536w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37366_fastlane-video-front-day-qut.jpg 1145w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fastlane Video is still going strong in the Los Angeles suburb of Whittier. \u003ccite>(Courtesy of Martin Felix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Many customers come here to just talk to somebody. That's what I am to most of them,” says Martin. “Some of them rent movies, some of them don't, but I enjoy being here.”\u003c/p>\n\u003cp>The crowded store every Christmas Eve is a testament to Fastlane Video’s popularity in the community, explains customer Donald Calkims. In order to clear up shelf space for newer movies, Martin sets up tables in the parking lot stacked with overstocked DVDs that are free for his customers to take home.\u003c/p>\n\u003cp>“Now, I have a lot of customers that [bring] not just their kids but even their grandkids. So I have four generations that come in here to rent movies,” says Martin.\u003c/p>\n\u003cfigure id=\"attachment_11750254\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/05/RS37370_fastlane-video-christmas-drawing-2018-qut-800x600.jpg\" alt=\"Longtime customers turned out for Fastlane Video’s annual Christmas giveaway.\" width=\"800\" height=\"600\" class=\"size-medium wp-image-11750254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37370_fastlane-video-christmas-drawing-2018-qut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37370_fastlane-video-christmas-drawing-2018-qut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37370_fastlane-video-christmas-drawing-2018-qut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37370_fastlane-video-christmas-drawing-2018-qut-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37370_fastlane-video-christmas-drawing-2018-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37370_fastlane-video-christmas-drawing-2018-qut-1832x1374.jpg 1832w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37370_fastlane-video-christmas-drawing-2018-qut-1376x1032.jpg 1376w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37370_fastlane-video-christmas-drawing-2018-qut-1044x783.jpg 1044w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37370_fastlane-video-christmas-drawing-2018-qut-632x474.jpg 632w, https://ww2.kqed.org/app/uploads/sites/10/2019/05/RS37370_fastlane-video-christmas-drawing-2018-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Longtime customers turned out for Fastlane Video’s annual Christmas giveaway. \u003ccite>(Courtesy of Martin Felix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While streaming platforms have altered the way we consume media, Fastlane Video is a reminder of a time when movies brought people together instead of isolating us on our individual screens.\u003c/p>\n\u003cp>And as long as the neighborhood keeps coming, Martin Felix says he plans to keep his doors open for as long as he can.\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\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11750104/how-an-old-school-l-a-video-store-thrives-in-a-netflix-world","authors":["11528"],"programs":["news_72"],"categories":["news_223","news_8"],"tags":["news_24708","news_21515","news_22033","news_17719","news_5396","news_23121","news_701","news_727","news_25809","news_18582","news_22630"],"featImg":"news_11751558","label":"news_72"},"news_11717944":{"type":"posts","id":"news_11717944","meta":{"index":"posts_1591205157","site":"news","id":"11717944","score":null,"sort":[1548549204000]},"guestAuthors":[],"slug":"from-tortillas-to-jazz-club-to-chips-and-salsa-the-evolution-of-casa-sanchez","title":"From Tortillas and a Jazz Club to Chips and Salsa: The Legendary Evolution of Casa Sanchez","publishDate":1548549204,"format":"audio","headTitle":"Family Biz | The California Report | KQED News","labelTerm":{"term":72,"site":"news"},"content":"\u003cp>Back in 1999, a Mexican restaurant in San Francisco's Mission District made national news for an unconventional marketing deal. The family-run business Casa Sanchez advertised a special: anyone who got a tattoo of their logo was entitled to a free lunch for life.\u003c/p>\n\u003cp>And as wild as the idea was, so many people wanted to ink the logo — a man riding a corn-shaped rocket wearing a yellow sombrero known as \"Jimmy the Cornman\" — the Sanchez family had to cap the promotion to the first 50 people.\u003c/p>\n\u003cfigure id=\"attachment_11718225\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11718225\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/01/RS34658_008-qut-800x660.jpg\" alt=\"\" width=\"800\" height=\"660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34658_008-qut-800x660.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34658_008-qut-160x132.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34658_008-qut-1020x842.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34658_008-qut-1200x991.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34658_008-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Beginning in the early 1920s, the Sanchez family ran a shop and factory in San Francisco's Fillmore District before moving to the Mission District. \u003ccite>(Courtesy of Robert C. Sanchez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the family behind the business had been pioneering Mexican food staples in Northern California long before Jimmy the Cornman gained a cult-like following.\u003c/p>\n\u003cp>Despite family deaths, changing trends, location moves and fierce competition, the Sanchez family has managed to keep the business going for nearly 100 years.\u003c/p>\n\u003ch3>Shape Shifting to Keep Up with Changing Times\u003c/h3>\n\u003cp>The Casa Sanchez story begins in the early 1900s when Roberto Sanchez left Nayarit, Mexico, for San Francisco. According to family lore, he made the journey with a 20-pound wrought-iron tortilla press and dreams of running a successful business.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Together, he and his wife, Isabella, opened R. Sanchez and Co. in San Francisco's Fillmore District in 1923. The Mexicatessen sold enchiladas, tamales and tortillas by the pound. By the 1950s, the family opened the first mechanized tortilla factory in Northern California.\u003c/p>\n\u003cfigure id=\"attachment_11718216\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11718216\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/01/RS34657_015-qut-800x581.jpg\" alt=\"\" width=\"800\" height=\"581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34657_015-qut-800x581.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34657_015-qut-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34657_015-qut-1020x741.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34657_015-qut-1200x872.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34657_015-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">In 1923, Roberto Sanchez established R. Sanchez & Co. and nearly 100 years later, his descendants continue to carry on the business. \u003ccite>(Courtesy of Robert C. Sanchez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the 1960s, when the Fillmore was known as a hot spot for jazz and bebop, the Sanchez family decided to open a jazz club next to their tortilla factory.\u003c/p>\n\u003cp>They called it Club Sanchez, and as a Mexican-American establishment, it attracted a multicultural audience, including jazz legends like Charlie Parker.\u003c/p>\n\u003cp>“They had opera singers, they had belly dancers. There were a lot of spontaneous musicians that would just come in. It was just so vibrant,” explains Martha Sanchez, Roberto and Isabella's granddaughter. She is part of the third generation Casa Sanchez owners.\u003c/p>\n\u003cfigure id=\"attachment_11718219\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11718219\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/01/RS34659_012-qut-800x683.jpg\" alt=\"\" width=\"800\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34659_012-qut-800x683.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34659_012-qut-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34659_012-qut-1020x870.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34659_012-qut-1200x1024.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34659_012-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Sanchez family opened their own jazz club called Club Sanchez during the heyday of the Fillmore's jazz and bebop scene. \u003ccite>(Courtesy of Robert C. Sanchez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a child, Martha and her siblings would hang out at Club Sanchez. She remembers eating too many cherries reserved for cocktail drinks and admiring her stylish tías (aunts) who ran the club. They wore '60s bouffant hairstyles and off-the-shoulder blouses.\u003c/p>\n\u003ch3>New Location, New Casa Sanchez\u003c/h3>\n\u003cp>When the Sanchez family noticed their Latino customer base moving out of the Fillmore, they closed the tortilla factory and jazz club and headed to San Francisco's Mission District.\u003c/p>\n\u003cp>In 1968, they reopened their factory on 24th Street, this time with a Mexican restaurant called Casa Sanchez. The restaurant wasn’t just a place to eat; it became a neighborhood institution.\u003c/p>\n\u003cp>“I remember on Sundays my mom would make breakfast at the restaurant,\" Martha said. \"The whole neighborhood would come. I thought they came to see me, but they came for my mom's bacon and eggs that you could smell up and down the streets.”\u003c/p>\n\u003cp>https://www.instagram.com/p/BBGpFswpDjX/?utm_source=ig_web_options_share_sheet\u003c/p>\n\u003cp>While the restaurant side of the business boomed, the tortilla enterprise began struggling in the late ‘80s.\u003c/p>\n\u003cp>\"A loaf of bread went up to two dollars, but the tortillas stayed at 25 cents,” said Liz, Martha’s sister.\u003c/p>\n\u003cp>Wholesale tortilla production, once the backbone to their business, was no longer profitable. Their big restaurant clients were manufacturing their own, and they had to compete with newer tortilla factories in the Mission.\u003c/p>\n\u003cp>So once again, the Sanchez family needed to figure out a new way to keep their doors open.\u003c/p>\n\u003ch3>Salsa as Savior\u003c/h3>\n\u003cp>As it turned out, the answer was salsa. The Sanchez family had already been making their own homemade red salsa in their restaurant, but once plastic became readily available in the 1970s, the opportunity to sell their salsa outside the restaurant opened up.\u003c/p>\n\u003cp>After months looking for the right kind of plastic tub — one that could preserve fresh ingredients the longest — the family began selling their fresh-packaged red salsa. Up until this point, store-bought salsa was limited to the jarred kind.\u003c/p>\n\u003cp>In the 1990s, they landed a big contract with Safeway Inc. and began selling their “mild salsa roja” to other major grocery stores as well.\u003c/p>\n\u003cp>Meanwhile, the leftover tortillas that weren’t commercially selling were being used to make tortilla chips.\u003c/p>\n\u003cp>“I'd use my mom's minivan to go and deliver the product,” said Rob Aranda, a fourth generation Sanchez family member, who remembers delivering tubs of their salsa to local grocery stores around the city as a teenager. “I got pulled over for not having a license. But they would just give me a ticket and not tow the car.”\u003c/p>\n\u003cp>Aranda was so committed to his delivery route that the only day he skipped was the day of his junior prom.\u003c/p>\n\u003cp>“I'd get up every day at 5 in the morning [when I was] 8-, 9-years-old and help my grandmother out,\" Aranda said. \"I naturally learned the business just watching and looking.”\u003c/p>\n\u003cp>His love for the business runs skin deep. He even has his own Jimmy the Cornman tattoo.\u003c/p>\n\u003cp>In 2010, during the recession, the Sanchez family brought back the famous tattoo special. This time they called it the “stimulus social” to appeal to locals hit by hard financial times.\u003c/p>\n\u003cfigure id=\"attachment_11718227\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11718227\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/01/RS34656_IMG_4778-qut-1-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34656_IMG_4778-qut-1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34656_IMG_4778-qut-1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34656_IMG_4778-qut-1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34656_IMG_4778-qut-1-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34656_IMG_4778-qut-1.jpg 1440w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Casa Sanchez restaurant that attracted national attention for its special: a free meal for anyone with a 'Jimmy the Cornman' tattoo. \u003ccite>(Marisol Medina-Cadena/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The following year, Robert’s grandmother (also named Martha) died — she was the restaurant owner and matriarch of the family who came up with the idea to sell chips and salsa — so, four years later her children closed their restaurant doors.\u003c/p>\n\u003cp>But this was not the end of the Sanchez story. The family moved once again and expanded to two separate locations to focus solely on wholesale fresh salsa and tortilla chips.\u003c/p>\n\u003ch3>Casa Sanchez Today\u003c/h3>\n\u003cp>These days, Rob Aranda runs the factory located in San Francisco's Bayview, and he’s bringing up the next generation to help out.\u003c/p>\n\u003cp>“My son comes in during the summer and loves to put the labels on the containers and be part of everything,” he said.\u003c/p>\n\u003cp>Inside the factory kitchen, there’s the strong aroma of onions and jalapeño peppers. Workers are busy mixing large tubs of the mild red salsa.\u003c/p>\n\u003cp>So far, no one has been able to figure out the secret to the family's red salsa.\u003c/p>\n\u003cp>“There was a website dedicated to deciphering the recipe,\" Martha Sanchez said. \"One person posted that it was a combination of seven different chiles.”\u003c/p>\n\u003cfigure id=\"attachment_11719370\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-11719370 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/01/e2055435-rs34684_jimmy-the-cornman-2-qut-800x588.jpg\" alt=\"\" width=\"800\" height=\"588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/01/e2055435-rs34684_jimmy-the-cornman-2-qut-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/e2055435-rs34684_jimmy-the-cornman-2-qut-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/e2055435-rs34684_jimmy-the-cornman-2-qut-1020x749.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/e2055435-rs34684_jimmy-the-cornman-2-qut-1200x881.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/e2055435-rs34684_jimmy-the-cornman-2-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jimmy the Cornman has become an icon of San Francisco's Mission District. \u003ccite>(Marisol Medina-Cadena/KQED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The secret has more to do with the process than the actual ingredients. Aranda notes that one employee spends his mornings massaging more than 12,000 pounds of tomatoes to unlock the fresh taste.\u003c/p>\n\u003cp>The factory itself is tiny, but bustling. Outside the kitchen is the warehouse where boxes of Casa Sanchez tortilla chips crowd the space. The chips get made at their factory in Hayward and ship out to the Bayview location every day.\u003c/p>\n\u003cp>“It's like Grand Central Station at 4 in the morning here,\" Martha said. \"You can't get through.”\u003c/p>\n\u003cfigure id=\"attachment_11721171\" class=\"wp-caption alignright\" style=\"max-width: 598px\">\u003cimg class=\"wp-image-11721171 size-full\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/01/Screen-Shot-2019-01-25-at-3.35.25-PM.png\" alt=\"\" width=\"598\" height=\"573\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/01/Screen-Shot-2019-01-25-at-3.35.25-PM.png 598w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/Screen-Shot-2019-01-25-at-3.35.25-PM-160x153.png 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/Screen-Shot-2019-01-25-at-3.35.25-PM-32x32.png 32w\" sizes=\"(max-width: 598px) 100vw, 598px\">\u003cfigcaption class=\"wp-caption-text\">\"Just another day at the office.\" Instagram photo by @casasanchezfoods\u003c/figcaption>\u003c/figure>\n\u003cp>Images of La Virgen de Guadalupe and family photos adorn the walls. There’s one prominent picture featuring young Martha and her family posed in front of their businesses. It looks like the Mexican-American version of \"The Brady Bunch.\"\u003c/p>\n\u003cp>Together the Sanchez family is still coming up with new ways to keep up with the changing times. Recently, they produced a Casa Sanchez IPA beer named “Holy Guacamole” and a smartphone game called “Salsa Shooter.”\u003c/p>\n\u003cp>“We don't really think of ourselves as businesspeople,\" Martha said. \"We're just doing things together.\"\u003c/p>\n\u003cp>While the family has no plans to reopen its Casa Sanchez restaurant, the Jimmy the Cornman sign remains on the former Mission storefront. A pupuseria run by a different family now fills the space, and as part of its lease, the restaurant offers free pupusas to anyone with the Jimmy the Cornman logo.\u003c/p>\n\u003cp>https://www.instagram.com/p/Bq8E0chA9cw/?utm_source=ig_web_options_share_sheet\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Casa Sanchez delivery truck drivers honor this legendary special too. If you see a Casa Sanchez truck at your nearby grocery store, just flash your ink of Jimmy the Cornman and you’ll get your share of fresh salsa and chips.\u003c/p>\n\n","blocks":[],"excerpt":"Nearly 100 years since the original Mexican food business opened, the family behind Casa Sanchez is still coming up with new ways to keep up with the changing times. ","status":"publish","parent":0,"modified":1553972816,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":43,"wordCount":1532},"headData":{"title":"From Tortillas and a Jazz Club to Chips and Salsa: The Legendary Evolution of Casa Sanchez | KQED","description":"Nearly 100 years since the original Mexican food business opened, the family behind Casa Sanchez is still coming up with new ways to keep up with the changing times. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"11717944 https://ww2.kqed.org/news/?p=11717944","disqusUrl":"https://ww2.kqed.org/news/2019/01/26/from-tortillas-to-jazz-club-to-chips-and-salsa-the-evolution-of-casa-sanchez/","disqusTitle":"From Tortillas and a Jazz Club to Chips and Salsa: The Legendary Evolution of Casa Sanchez","audioUrl":"https://www.kqed.org/.stream/anon/radio/tcrmag/2019/01/CasaSanchez.mp3","audioTrackLength":363,"path":"/news/11717944/from-tortillas-to-jazz-club-to-chips-and-salsa-the-evolution-of-casa-sanchez","audioDuration":375000,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Back in 1999, a Mexican restaurant in San Francisco's Mission District made national news for an unconventional marketing deal. The family-run business Casa Sanchez advertised a special: anyone who got a tattoo of their logo was entitled to a free lunch for life.\u003c/p>\n\u003cp>And as wild as the idea was, so many people wanted to ink the logo — a man riding a corn-shaped rocket wearing a yellow sombrero known as \"Jimmy the Cornman\" — the Sanchez family had to cap the promotion to the first 50 people.\u003c/p>\n\u003cfigure id=\"attachment_11718225\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11718225\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/01/RS34658_008-qut-800x660.jpg\" alt=\"\" width=\"800\" height=\"660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34658_008-qut-800x660.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34658_008-qut-160x132.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34658_008-qut-1020x842.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34658_008-qut-1200x991.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34658_008-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Beginning in the early 1920s, the Sanchez family ran a shop and factory in San Francisco's Fillmore District before moving to the Mission District. \u003ccite>(Courtesy of Robert C. Sanchez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the family behind the business had been pioneering Mexican food staples in Northern California long before Jimmy the Cornman gained a cult-like following.\u003c/p>\n\u003cp>Despite family deaths, changing trends, location moves and fierce competition, the Sanchez family has managed to keep the business going for nearly 100 years.\u003c/p>\n\u003ch3>Shape Shifting to Keep Up with Changing Times\u003c/h3>\n\u003cp>The Casa Sanchez story begins in the early 1900s when Roberto Sanchez left Nayarit, Mexico, for San Francisco. According to family lore, he made the journey with a 20-pound wrought-iron tortilla press and dreams of running a successful business.\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>Together, he and his wife, Isabella, opened R. Sanchez and Co. in San Francisco's Fillmore District in 1923. The Mexicatessen sold enchiladas, tamales and tortillas by the pound. By the 1950s, the family opened the first mechanized tortilla factory in Northern California.\u003c/p>\n\u003cfigure id=\"attachment_11718216\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11718216\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/01/RS34657_015-qut-800x581.jpg\" alt=\"\" width=\"800\" height=\"581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34657_015-qut-800x581.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34657_015-qut-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34657_015-qut-1020x741.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34657_015-qut-1200x872.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34657_015-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">In 1923, Roberto Sanchez established R. Sanchez & Co. and nearly 100 years later, his descendants continue to carry on the business. \u003ccite>(Courtesy of Robert C. Sanchez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the 1960s, when the Fillmore was known as a hot spot for jazz and bebop, the Sanchez family decided to open a jazz club next to their tortilla factory.\u003c/p>\n\u003cp>They called it Club Sanchez, and as a Mexican-American establishment, it attracted a multicultural audience, including jazz legends like Charlie Parker.\u003c/p>\n\u003cp>“They had opera singers, they had belly dancers. There were a lot of spontaneous musicians that would just come in. It was just so vibrant,” explains Martha Sanchez, Roberto and Isabella's granddaughter. She is part of the third generation Casa Sanchez owners.\u003c/p>\n\u003cfigure id=\"attachment_11718219\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11718219\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/01/RS34659_012-qut-800x683.jpg\" alt=\"\" width=\"800\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34659_012-qut-800x683.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34659_012-qut-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34659_012-qut-1020x870.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34659_012-qut-1200x1024.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34659_012-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Sanchez family opened their own jazz club called Club Sanchez during the heyday of the Fillmore's jazz and bebop scene. \u003ccite>(Courtesy of Robert C. Sanchez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a child, Martha and her siblings would hang out at Club Sanchez. She remembers eating too many cherries reserved for cocktail drinks and admiring her stylish tías (aunts) who ran the club. They wore '60s bouffant hairstyles and off-the-shoulder blouses.\u003c/p>\n\u003ch3>New Location, New Casa Sanchez\u003c/h3>\n\u003cp>When the Sanchez family noticed their Latino customer base moving out of the Fillmore, they closed the tortilla factory and jazz club and headed to San Francisco's Mission District.\u003c/p>\n\u003cp>In 1968, they reopened their factory on 24th Street, this time with a Mexican restaurant called Casa Sanchez. The restaurant wasn’t just a place to eat; it became a neighborhood institution.\u003c/p>\n\u003cp>“I remember on Sundays my mom would make breakfast at the restaurant,\" Martha said. \"The whole neighborhood would come. I thought they came to see me, but they came for my mom's bacon and eggs that you could smell up and down the streets.”\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BBGpFswpDjX"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>While the restaurant side of the business boomed, the tortilla enterprise began struggling in the late ‘80s.\u003c/p>\n\u003cp>\"A loaf of bread went up to two dollars, but the tortillas stayed at 25 cents,” said Liz, Martha’s sister.\u003c/p>\n\u003cp>Wholesale tortilla production, once the backbone to their business, was no longer profitable. Their big restaurant clients were manufacturing their own, and they had to compete with newer tortilla factories in the Mission.\u003c/p>\n\u003cp>So once again, the Sanchez family needed to figure out a new way to keep their doors open.\u003c/p>\n\u003ch3>Salsa as Savior\u003c/h3>\n\u003cp>As it turned out, the answer was salsa. The Sanchez family had already been making their own homemade red salsa in their restaurant, but once plastic became readily available in the 1970s, the opportunity to sell their salsa outside the restaurant opened up.\u003c/p>\n\u003cp>After months looking for the right kind of plastic tub — one that could preserve fresh ingredients the longest — the family began selling their fresh-packaged red salsa. Up until this point, store-bought salsa was limited to the jarred kind.\u003c/p>\n\u003cp>In the 1990s, they landed a big contract with Safeway Inc. and began selling their “mild salsa roja” to other major grocery stores as well.\u003c/p>\n\u003cp>Meanwhile, the leftover tortillas that weren’t commercially selling were being used to make tortilla chips.\u003c/p>\n\u003cp>“I'd use my mom's minivan to go and deliver the product,” said Rob Aranda, a fourth generation Sanchez family member, who remembers delivering tubs of their salsa to local grocery stores around the city as a teenager. “I got pulled over for not having a license. But they would just give me a ticket and not tow the car.”\u003c/p>\n\u003cp>Aranda was so committed to his delivery route that the only day he skipped was the day of his junior prom.\u003c/p>\n\u003cp>“I'd get up every day at 5 in the morning [when I was] 8-, 9-years-old and help my grandmother out,\" Aranda said. \"I naturally learned the business just watching and looking.”\u003c/p>\n\u003cp>His love for the business runs skin deep. He even has his own Jimmy the Cornman tattoo.\u003c/p>\n\u003cp>In 2010, during the recession, the Sanchez family brought back the famous tattoo special. This time they called it the “stimulus social” to appeal to locals hit by hard financial times.\u003c/p>\n\u003cfigure id=\"attachment_11718227\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11718227\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/01/RS34656_IMG_4778-qut-1-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34656_IMG_4778-qut-1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34656_IMG_4778-qut-1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34656_IMG_4778-qut-1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34656_IMG_4778-qut-1-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34656_IMG_4778-qut-1.jpg 1440w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Casa Sanchez restaurant that attracted national attention for its special: a free meal for anyone with a 'Jimmy the Cornman' tattoo. \u003ccite>(Marisol Medina-Cadena/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The following year, Robert’s grandmother (also named Martha) died — she was the restaurant owner and matriarch of the family who came up with the idea to sell chips and salsa — so, four years later her children closed their restaurant doors.\u003c/p>\n\u003cp>But this was not the end of the Sanchez story. The family moved once again and expanded to two separate locations to focus solely on wholesale fresh salsa and tortilla chips.\u003c/p>\n\u003ch3>Casa Sanchez Today\u003c/h3>\n\u003cp>These days, Rob Aranda runs the factory located in San Francisco's Bayview, and he’s bringing up the next generation to help out.\u003c/p>\n\u003cp>“My son comes in during the summer and loves to put the labels on the containers and be part of everything,” he said.\u003c/p>\n\u003cp>Inside the factory kitchen, there’s the strong aroma of onions and jalapeño peppers. Workers are busy mixing large tubs of the mild red salsa.\u003c/p>\n\u003cp>So far, no one has been able to figure out the secret to the family's red salsa.\u003c/p>\n\u003cp>“There was a website dedicated to deciphering the recipe,\" Martha Sanchez said. \"One person posted that it was a combination of seven different chiles.”\u003c/p>\n\u003cfigure id=\"attachment_11719370\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-11719370 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/01/e2055435-rs34684_jimmy-the-cornman-2-qut-800x588.jpg\" alt=\"\" width=\"800\" height=\"588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/01/e2055435-rs34684_jimmy-the-cornman-2-qut-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/e2055435-rs34684_jimmy-the-cornman-2-qut-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/e2055435-rs34684_jimmy-the-cornman-2-qut-1020x749.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/e2055435-rs34684_jimmy-the-cornman-2-qut-1200x881.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/e2055435-rs34684_jimmy-the-cornman-2-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jimmy the Cornman has become an icon of San Francisco's Mission District. \u003ccite>(Marisol Medina-Cadena/KQED )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The secret has more to do with the process than the actual ingredients. Aranda notes that one employee spends his mornings massaging more than 12,000 pounds of tomatoes to unlock the fresh taste.\u003c/p>\n\u003cp>The factory itself is tiny, but bustling. Outside the kitchen is the warehouse where boxes of Casa Sanchez tortilla chips crowd the space. The chips get made at their factory in Hayward and ship out to the Bayview location every day.\u003c/p>\n\u003cp>“It's like Grand Central Station at 4 in the morning here,\" Martha said. \"You can't get through.”\u003c/p>\n\u003cfigure id=\"attachment_11721171\" class=\"wp-caption alignright\" style=\"max-width: 598px\">\u003cimg class=\"wp-image-11721171 size-full\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/01/Screen-Shot-2019-01-25-at-3.35.25-PM.png\" alt=\"\" width=\"598\" height=\"573\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/01/Screen-Shot-2019-01-25-at-3.35.25-PM.png 598w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/Screen-Shot-2019-01-25-at-3.35.25-PM-160x153.png 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/Screen-Shot-2019-01-25-at-3.35.25-PM-32x32.png 32w\" sizes=\"(max-width: 598px) 100vw, 598px\">\u003cfigcaption class=\"wp-caption-text\">\"Just another day at the office.\" Instagram photo by @casasanchezfoods\u003c/figcaption>\u003c/figure>\n\u003cp>Images of La Virgen de Guadalupe and family photos adorn the walls. There’s one prominent picture featuring young Martha and her family posed in front of their businesses. It looks like the Mexican-American version of \"The Brady Bunch.\"\u003c/p>\n\u003cp>Together the Sanchez family is still coming up with new ways to keep up with the changing times. Recently, they produced a Casa Sanchez IPA beer named “Holy Guacamole” and a smartphone game called “Salsa Shooter.”\u003c/p>\n\u003cp>“We don't really think of ourselves as businesspeople,\" Martha said. \"We're just doing things together.\"\u003c/p>\n\u003cp>While the family has no plans to reopen its Casa Sanchez restaurant, the Jimmy the Cornman sign remains on the former Mission storefront. A pupuseria run by a different family now fills the space, and as part of its lease, the restaurant offers free pupusas to anyone with the Jimmy the Cornman logo.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"Bq8E0chA9cw"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\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>Casa Sanchez delivery truck drivers honor this legendary special too. If you see a Casa Sanchez truck at your nearby grocery store, just flash your ink of Jimmy the Cornman and you’ll get your share of fresh salsa and chips.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11717944/from-tortillas-to-jazz-club-to-chips-and-salsa-the-evolution-of-casa-sanchez","authors":["11528"],"programs":["news_72"],"series":["news_22031","news_22032"],"categories":["news_24114","news_8"],"tags":["news_24312","news_5075","news_22033","news_22210","news_3771","news_23121","news_5270"],"featImg":"news_11718213","label":"news_72"},"news_11665886":{"type":"posts","id":"news_11665886","meta":{"index":"posts_1591205157","site":"news","id":"11665886","score":null,"sort":[1547861148000]},"guestAuthors":[],"slug":"award-winning-frank-fats-restaurant-serves-up-potstickers-pie-and-political-history","title":"Award-Winning Frank Fat's Restaurant Serves Up Pot Stickers, Pie and Political History","publishDate":1547861148,"format":"audio","headTitle":"The California Report | KQED News","labelTerm":{"term":72,"site":"news"},"content":"\u003cp>\u003cem>Originally published on May 4, 2018.\u003c/em>\u003c/p>\n\u003cp>When you walk into the kitchen of \u003ca href=\"https://frankfats.com/\" target=\"_blank\" rel=\"noopener\">Frank Fat’s\u003c/a> restaurant in Sacramento, the first thing you see (and smell... and hear...) are huge woks sizzling with fragrant oils and noodles.\u003c/p>\n\u003cp>Cooks are chopping fresh vegetables and blocks of white tofu into cubes. And around the corner, banana cream pies are being carefully topped with whipped cream.\u003c/p>\n\u003cfigure id=\"attachment_11665928\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-11665928 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/RS30647_IMG_3022-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30647_IMG_3022-qut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30647_IMG_3022-qut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30647_IMG_3022-qut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30647_IMG_3022-qut-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30647_IMG_3022-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30647_IMG_3022-qut-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30647_IMG_3022-qut-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30647_IMG_3022-qut-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30647_IMG_3022-qut-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30647_IMG_3022-qut-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Cooks cover the pies with homemade whipped cream. Banana cream pie is one of the restaurant's specialties. \u003ccite>(Bianca Taylor/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's right, banana cream pies. Not a typical Chinese dessert.\u003c/p>\n\u003cp>But Frank Fat was not a typical guy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Frank's son, Jerry Fat, says his father wasn't a chef per se, but that \"it was his personality that brought him into the business.\"\u003c/p>\n\u003cfigure id=\"attachment_11665929\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-11665929\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/RS30436_Franks806BW-qut-e1525459935925-1020x1339.jpg\" alt=\"\" width=\"640\" height=\"840\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30436_Franks806BW-qut-e1525459935925-1020x1339.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30436_Franks806BW-qut-e1525459935925-160x210.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30436_Franks806BW-qut-e1525459935925-800x1050.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30436_Franks806BW-qut-e1525459935925-914x1200.jpg 914w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30436_Franks806BW-qut-e1525459935925-1180x1549.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30436_Franks806BW-qut-e1525459935925-960x1260.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30436_Franks806BW-qut-e1525459935925-240x315.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30436_Franks806BW-qut-e1525459935925-375x492.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30436_Franks806BW-qut-e1525459935925-520x683.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30436_Franks806BW-qut-e1525459935925.jpg 1484w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Frank Fat founded his namesake restaurant in 1939. \u003ccite>(Courtesy of the Fat Family Restaurant Group)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jerry Fat is the CEO of what is now the Fat Family Restaurant franchise. I met him in the dining room of the original Frank Fat’s in downtown Sacramento -- one block away from the state capitol building.\u003c/p>\n\u003cp>The long narrow space is lit with red lanterns, and Chinese tapestries and art decorate the walls. If these walls could talk, they would tell you a lot about California political history.\u003c/p>\n\u003cfigure id=\"attachment_11665930\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-11665930\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/RS30655_alt_712-e1525460049142-1020x1339.jpg\" alt=\"\" width=\"640\" height=\"840\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30655_alt_712-e1525460049142-1020x1339.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30655_alt_712-e1525460049142-160x210.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30655_alt_712-e1525460049142-800x1050.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30655_alt_712-e1525460049142-914x1200.jpg 914w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30655_alt_712-e1525460049142-1180x1549.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30655_alt_712-e1525460049142-960x1260.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30655_alt_712-e1525460049142-240x315.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30655_alt_712-e1525460049142-375x492.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30655_alt_712-e1525460049142-520x683.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30655_alt_712-e1525460049142.jpg 1516w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Jerry Fat is Frank's son, and CEO of the Fat Family Restaurant Group. \u003ccite>(Bianca Taylor/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We became known as the 'Third House of the Capitol,\" he tells me. \"We’ve had some famous deals that have been made here in the booths on the back of cocktail napkins.\"\u003c/p>\n\u003cp>That includes a \u003ca href=\"http://capitolweekly.net/frank-fats-an-iconic-eatery-celebrates-its-70th-birthday/\" target=\"_blank\" rel=\"noopener\">famous deal\u003c/a> brokered in 1987 by then-Assembly Speaker Willie Brown that changed the state’s civil liability laws.\u003c/p>\n\u003cp>And more than 30 years before that, then-California Gov. Earl Warren was a regular at the restaurant.\u003c/p>\n\u003cfigure id=\"attachment_11665932\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-11665932\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/RS30650_alt_713-1020x1360.jpg\" alt=\"\" width=\"640\" height=\"853\">\u003cfigcaption class=\"wp-caption-text\">The infamous \"napkin deal\" napkin is framed on the wall of Frank Fat's. \u003ccite>(Bianca Taylor/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Warren’s appointment as Chief Justice of the U.S. Supreme Court was big news. When Frank Fat was in Washington, D.C., he paid his friend a visit.\u003c/p>\n\u003cp>Jerry Fat smiles when he recalls the event, which he says was one of his dad's favorite memories: \"He invited my dad into his chambers. And he said the chief justice opened the drawer, had a shot of whiskey and they had a drink in his chambers.\"\u003c/p>\n\u003cp>For a Chinese immigrant to be toasted by a chief justice in the 1950s seems ... incredible. And it is. But Frank Fat’s whole incredible story doesn’t begin there.\u003c/p>\n\u003cp>Fat immigrated to the United States from Canton, China in 1919. He was 16 years old. He came here not just for a better life, but to search for his father.\u003c/p>\n\u003cp>When Fat finally tracked his father down in Ohio, Jerry says the meeting was short and terse. \"It was like he gave my father some money and said go make a life,\" Jerry Fat recalls. \"And that was it.\"\u003c/p>\n\u003cp>So Frank took the money and went to Sacramento, where his uncle lived. In 1939, he had saved up enough to buy an old Italian restaurant downtown.\u003c/p>\n\u003cp>This was the beginning of Frank Fat's. The restaurant quickly became a fixture for state workers, drawn in by Frank’s warm outgoing personality.\u003c/p>\n\u003cfigure id=\"attachment_11665934\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11665934\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/RS30431_Earl-Warren-and-Frank-Fat-at-Frank-Fat27s-qut-800x1053.jpg\" alt=\"\" width=\"800\" height=\"1053\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30431_Earl-Warren-and-Frank-Fat-at-Frank-Fat27s-qut-800x1053.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30431_Earl-Warren-and-Frank-Fat-at-Frank-Fat27s-qut-160x211.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30431_Earl-Warren-and-Frank-Fat-at-Frank-Fat27s-qut-1020x1342.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30431_Earl-Warren-and-Frank-Fat-at-Frank-Fat27s-qut-912x1200.jpg 912w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30431_Earl-Warren-and-Frank-Fat-at-Frank-Fat27s-qut-1180x1553.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30431_Earl-Warren-and-Frank-Fat-at-Frank-Fat27s-qut-960x1263.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30431_Earl-Warren-and-Frank-Fat-at-Frank-Fat27s-qut-240x316.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30431_Earl-Warren-and-Frank-Fat-at-Frank-Fat27s-qut-375x494.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30431_Earl-Warren-and-Frank-Fat-at-Frank-Fat27s-qut-520x684.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30431_Earl-Warren-and-Frank-Fat-at-Frank-Fat27s-qut.jpg 1231w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Supreme Court Chief Justice Earl Warren shakes hands with Frank Fat. When Warren was governor of California, he was a regular at Frank Fat's. \u003ccite>(Courtesy of the Fat Family Restaurant Group.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But even when people flocked to the restaurant to eat his Chinese food, Frank faced discrimination for being Chinese.\u003c/p>\n\u003cp>His son Jerry says when they were kids, neighbors organized to prevent them from buying a house downtown. So they had to move way out into the suburbs. But that didn’t stop Fat.\u003c/p>\n\u003cp>\"He was an activist in a subtle way,\" says Jerry. \"He said he wanted to bring Chinese culture to the people of Sacramento.\"\u003c/p>\n\u003cp>Fat founded the Pacific Rim Street Fest, which features Chinese food, dance and music. It’s still one of Sacramento’s longest running street festivals.\u003c/p>\n\u003cp>Aside from a few remodels, not much has changed at Frank Fat’s in 80 years. They’re still serving up heaping plates of their classics: honey walnut prawns, steak in oyster sauce and Peking duck.\u003c/p>\n\u003cfigure id=\"attachment_11665937\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11665937\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/RS30433_fat1-qut-1-800x1002.jpg\" alt=\"\" width=\"800\" height=\"1002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30433_fat1-qut-1-800x1002.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30433_fat1-qut-1-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30433_fat1-qut-1-1020x1278.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30433_fat1-qut-1-958x1200.jpg 958w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30433_fat1-qut-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30433_fat1-qut-1-1180x1478.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30433_fat1-qut-1-960x1203.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30433_fat1-qut-1-240x301.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30433_fat1-qut-1-375x470.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30433_fat1-qut-1-520x651.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Frank Fat immigrated from Canton, China in 1919. \u003ccite>(Courtesy of the Fat Family Restaurant Group)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well, actually, there are a few more plaques on the wall...\u003c/p>\n\u003cp>In 2013, Frank Fat’s won the \u003ca href=\"https://www.jamesbeard.org/blog/americas-classic-frank-fats\" target=\"_blank\" rel=\"noopener\">James Beard America's Classics Award\u003c/a>. It’s an award that honors a restaurant for having timeless appeal and quality food that reflects the character of its community.\u003c/p>\n\u003cp>This award really gets at the heart of what makes Frank Fat’s such a beloved institution: the Fat family. Jerry Fat has five siblings who were all involved in the family business at one time or another.\u003c/p>\n\u003cp>And even though Frank Fat died in 1997, today there are nephews, aunts and even in-laws working in everything from recipe development to restaurant operations.\u003c/p>\n\u003cfigure id=\"attachment_11665938\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11665938\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/RS30432_familybw-qut-800x580.jpg\" alt=\"\" width=\"800\" height=\"580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30432_familybw-qut-800x580.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30432_familybw-qut-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30432_familybw-qut-1020x740.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30432_familybw-qut-1200x870.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30432_familybw-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30432_familybw-qut-1180x856.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30432_familybw-qut-960x696.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30432_familybw-qut-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30432_familybw-qut-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30432_familybw-qut-520x377.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The whole Fat family worked in the family restaurant. \u003ccite>(Courtesy of the Fat Family Restaurant Group)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jerry says this experience is pretty normal for immigrant families. \"You’re just expected to help out in the business,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_11665942\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-11665942\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/RS30649_alt_715-e1525460694452-1020x845.jpg\" alt=\"\" width=\"640\" height=\"530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30649_alt_715-e1525460694452-1020x845.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30649_alt_715-e1525460694452-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30649_alt_715-e1525460694452-800x663.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30649_alt_715-e1525460694452-1200x994.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30649_alt_715-e1525460694452.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30649_alt_715-e1525460694452-1180x978.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30649_alt_715-e1525460694452-960x796.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30649_alt_715-e1525460694452-240x199.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30649_alt_715-e1525460694452-375x311.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30649_alt_715-e1525460694452-520x431.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Frank Fat’s won the James Beard America's Classics Award in 2013. \u003ccite>(Bianca Taylor/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to the next generation of Fats taking over, Jerry says that it’s up to them. He knows running a restaurant is hard work, especially when your name is literally attached to the business.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Restaurant is so personal,\" he says. \"It's not like running a factory where you could just turn on the machines and have somebody watch it.\"\u003cbr>\nWhether or not the fourth generation picks up the baton, Jerry Fat is happy to keep his father’s legacy alive, one pot sticker -- and banana cream pie -- at a time.\u003c/p>\n\u003cfigure id=\"attachment_11665943\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11665943\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/RS30437_FrankwithCateringTruckedit-qut-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30437_FrankwithCateringTruckedit-qut-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30437_FrankwithCateringTruckedit-qut-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30437_FrankwithCateringTruckedit-qut-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30437_FrankwithCateringTruckedit-qut-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30437_FrankwithCateringTruckedit-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30437_FrankwithCateringTruckedit-qut-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30437_FrankwithCateringTruckedit-qut-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30437_FrankwithCateringTruckedit-qut-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30437_FrankwithCateringTruckedit-qut-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30437_FrankwithCateringTruckedit-qut-520x293.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Frank Fat with the restaurant's catering truck. \u003ccite>(Courtesy of the Fat Family Restaurant Group)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Famous deals were inked on the backs of cocktail napkins at this 'third house' of the state legislature.","status":"publish","parent":0,"modified":1547861872,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":1030},"headData":{"title":"Award-Winning Frank Fat's Restaurant Serves Up Pot Stickers, Pie and Political History | KQED","description":"Famous deals were inked on the backs of cocktail napkins at this 'third house' of the state legislature.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"11665886 https://ww2.kqed.org/news/?p=11665886","disqusUrl":"https://ww2.kqed.org/news/2019/01/18/award-winning-frank-fats-restaurant-serves-up-potstickers-pie-and-political-history/","disqusTitle":"Award-Winning Frank Fat's Restaurant Serves Up Pot Stickers, Pie and Political History","audioUrl":"https://www.kqed.org/.stream/anon/radio/tcrmag/2018/05/TCRPM20180504c.mp3","audioTrackLength":356,"path":"/news/11665886/award-winning-frank-fats-restaurant-serves-up-potstickers-pie-and-political-history","audioDuration":370000,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Originally published on May 4, 2018.\u003c/em>\u003c/p>\n\u003cp>When you walk into the kitchen of \u003ca href=\"https://frankfats.com/\" target=\"_blank\" rel=\"noopener\">Frank Fat’s\u003c/a> restaurant in Sacramento, the first thing you see (and smell... and hear...) are huge woks sizzling with fragrant oils and noodles.\u003c/p>\n\u003cp>Cooks are chopping fresh vegetables and blocks of white tofu into cubes. And around the corner, banana cream pies are being carefully topped with whipped cream.\u003c/p>\n\u003cfigure id=\"attachment_11665928\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-11665928 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/RS30647_IMG_3022-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30647_IMG_3022-qut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30647_IMG_3022-qut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30647_IMG_3022-qut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30647_IMG_3022-qut-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30647_IMG_3022-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30647_IMG_3022-qut-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30647_IMG_3022-qut-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30647_IMG_3022-qut-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30647_IMG_3022-qut-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30647_IMG_3022-qut-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Cooks cover the pies with homemade whipped cream. Banana cream pie is one of the restaurant's specialties. \u003ccite>(Bianca Taylor/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's right, banana cream pies. Not a typical Chinese dessert.\u003c/p>\n\u003cp>But Frank Fat was not a typical guy.\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>Frank's son, Jerry Fat, says his father wasn't a chef per se, but that \"it was his personality that brought him into the business.\"\u003c/p>\n\u003cfigure id=\"attachment_11665929\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-11665929\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/RS30436_Franks806BW-qut-e1525459935925-1020x1339.jpg\" alt=\"\" width=\"640\" height=\"840\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30436_Franks806BW-qut-e1525459935925-1020x1339.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30436_Franks806BW-qut-e1525459935925-160x210.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30436_Franks806BW-qut-e1525459935925-800x1050.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30436_Franks806BW-qut-e1525459935925-914x1200.jpg 914w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30436_Franks806BW-qut-e1525459935925-1180x1549.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30436_Franks806BW-qut-e1525459935925-960x1260.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30436_Franks806BW-qut-e1525459935925-240x315.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30436_Franks806BW-qut-e1525459935925-375x492.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30436_Franks806BW-qut-e1525459935925-520x683.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30436_Franks806BW-qut-e1525459935925.jpg 1484w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Frank Fat founded his namesake restaurant in 1939. \u003ccite>(Courtesy of the Fat Family Restaurant Group)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jerry Fat is the CEO of what is now the Fat Family Restaurant franchise. I met him in the dining room of the original Frank Fat’s in downtown Sacramento -- one block away from the state capitol building.\u003c/p>\n\u003cp>The long narrow space is lit with red lanterns, and Chinese tapestries and art decorate the walls. If these walls could talk, they would tell you a lot about California political history.\u003c/p>\n\u003cfigure id=\"attachment_11665930\" class=\"wp-caption alignleft\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-11665930\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/RS30655_alt_712-e1525460049142-1020x1339.jpg\" alt=\"\" width=\"640\" height=\"840\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30655_alt_712-e1525460049142-1020x1339.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30655_alt_712-e1525460049142-160x210.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30655_alt_712-e1525460049142-800x1050.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30655_alt_712-e1525460049142-914x1200.jpg 914w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30655_alt_712-e1525460049142-1180x1549.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30655_alt_712-e1525460049142-960x1260.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30655_alt_712-e1525460049142-240x315.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30655_alt_712-e1525460049142-375x492.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30655_alt_712-e1525460049142-520x683.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30655_alt_712-e1525460049142.jpg 1516w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Jerry Fat is Frank's son, and CEO of the Fat Family Restaurant Group. \u003ccite>(Bianca Taylor/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We became known as the 'Third House of the Capitol,\" he tells me. \"We’ve had some famous deals that have been made here in the booths on the back of cocktail napkins.\"\u003c/p>\n\u003cp>That includes a \u003ca href=\"http://capitolweekly.net/frank-fats-an-iconic-eatery-celebrates-its-70th-birthday/\" target=\"_blank\" rel=\"noopener\">famous deal\u003c/a> brokered in 1987 by then-Assembly Speaker Willie Brown that changed the state’s civil liability laws.\u003c/p>\n\u003cp>And more than 30 years before that, then-California Gov. Earl Warren was a regular at the restaurant.\u003c/p>\n\u003cfigure id=\"attachment_11665932\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-11665932\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/RS30650_alt_713-1020x1360.jpg\" alt=\"\" width=\"640\" height=\"853\">\u003cfigcaption class=\"wp-caption-text\">The infamous \"napkin deal\" napkin is framed on the wall of Frank Fat's. \u003ccite>(Bianca Taylor/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Warren’s appointment as Chief Justice of the U.S. Supreme Court was big news. When Frank Fat was in Washington, D.C., he paid his friend a visit.\u003c/p>\n\u003cp>Jerry Fat smiles when he recalls the event, which he says was one of his dad's favorite memories: \"He invited my dad into his chambers. And he said the chief justice opened the drawer, had a shot of whiskey and they had a drink in his chambers.\"\u003c/p>\n\u003cp>For a Chinese immigrant to be toasted by a chief justice in the 1950s seems ... incredible. And it is. But Frank Fat’s whole incredible story doesn’t begin there.\u003c/p>\n\u003cp>Fat immigrated to the United States from Canton, China in 1919. He was 16 years old. He came here not just for a better life, but to search for his father.\u003c/p>\n\u003cp>When Fat finally tracked his father down in Ohio, Jerry says the meeting was short and terse. \"It was like he gave my father some money and said go make a life,\" Jerry Fat recalls. \"And that was it.\"\u003c/p>\n\u003cp>So Frank took the money and went to Sacramento, where his uncle lived. In 1939, he had saved up enough to buy an old Italian restaurant downtown.\u003c/p>\n\u003cp>This was the beginning of Frank Fat's. The restaurant quickly became a fixture for state workers, drawn in by Frank’s warm outgoing personality.\u003c/p>\n\u003cfigure id=\"attachment_11665934\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11665934\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/RS30431_Earl-Warren-and-Frank-Fat-at-Frank-Fat27s-qut-800x1053.jpg\" alt=\"\" width=\"800\" height=\"1053\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30431_Earl-Warren-and-Frank-Fat-at-Frank-Fat27s-qut-800x1053.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30431_Earl-Warren-and-Frank-Fat-at-Frank-Fat27s-qut-160x211.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30431_Earl-Warren-and-Frank-Fat-at-Frank-Fat27s-qut-1020x1342.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30431_Earl-Warren-and-Frank-Fat-at-Frank-Fat27s-qut-912x1200.jpg 912w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30431_Earl-Warren-and-Frank-Fat-at-Frank-Fat27s-qut-1180x1553.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30431_Earl-Warren-and-Frank-Fat-at-Frank-Fat27s-qut-960x1263.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30431_Earl-Warren-and-Frank-Fat-at-Frank-Fat27s-qut-240x316.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30431_Earl-Warren-and-Frank-Fat-at-Frank-Fat27s-qut-375x494.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30431_Earl-Warren-and-Frank-Fat-at-Frank-Fat27s-qut-520x684.jpg 520w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30431_Earl-Warren-and-Frank-Fat-at-Frank-Fat27s-qut.jpg 1231w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Supreme Court Chief Justice Earl Warren shakes hands with Frank Fat. When Warren was governor of California, he was a regular at Frank Fat's. \u003ccite>(Courtesy of the Fat Family Restaurant Group.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But even when people flocked to the restaurant to eat his Chinese food, Frank faced discrimination for being Chinese.\u003c/p>\n\u003cp>His son Jerry says when they were kids, neighbors organized to prevent them from buying a house downtown. So they had to move way out into the suburbs. But that didn’t stop Fat.\u003c/p>\n\u003cp>\"He was an activist in a subtle way,\" says Jerry. \"He said he wanted to bring Chinese culture to the people of Sacramento.\"\u003c/p>\n\u003cp>Fat founded the Pacific Rim Street Fest, which features Chinese food, dance and music. It’s still one of Sacramento’s longest running street festivals.\u003c/p>\n\u003cp>Aside from a few remodels, not much has changed at Frank Fat’s in 80 years. They’re still serving up heaping plates of their classics: honey walnut prawns, steak in oyster sauce and Peking duck.\u003c/p>\n\u003cfigure id=\"attachment_11665937\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11665937\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/RS30433_fat1-qut-1-800x1002.jpg\" alt=\"\" width=\"800\" height=\"1002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30433_fat1-qut-1-800x1002.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30433_fat1-qut-1-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30433_fat1-qut-1-1020x1278.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30433_fat1-qut-1-958x1200.jpg 958w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30433_fat1-qut-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30433_fat1-qut-1-1180x1478.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30433_fat1-qut-1-960x1203.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30433_fat1-qut-1-240x301.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30433_fat1-qut-1-375x470.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30433_fat1-qut-1-520x651.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Frank Fat immigrated from Canton, China in 1919. \u003ccite>(Courtesy of the Fat Family Restaurant Group)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well, actually, there are a few more plaques on the wall...\u003c/p>\n\u003cp>In 2013, Frank Fat’s won the \u003ca href=\"https://www.jamesbeard.org/blog/americas-classic-frank-fats\" target=\"_blank\" rel=\"noopener\">James Beard America's Classics Award\u003c/a>. It’s an award that honors a restaurant for having timeless appeal and quality food that reflects the character of its community.\u003c/p>\n\u003cp>This award really gets at the heart of what makes Frank Fat’s such a beloved institution: the Fat family. Jerry Fat has five siblings who were all involved in the family business at one time or another.\u003c/p>\n\u003cp>And even though Frank Fat died in 1997, today there are nephews, aunts and even in-laws working in everything from recipe development to restaurant operations.\u003c/p>\n\u003cfigure id=\"attachment_11665938\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11665938\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/RS30432_familybw-qut-800x580.jpg\" alt=\"\" width=\"800\" height=\"580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30432_familybw-qut-800x580.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30432_familybw-qut-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30432_familybw-qut-1020x740.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30432_familybw-qut-1200x870.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30432_familybw-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30432_familybw-qut-1180x856.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30432_familybw-qut-960x696.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30432_familybw-qut-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30432_familybw-qut-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30432_familybw-qut-520x377.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The whole Fat family worked in the family restaurant. \u003ccite>(Courtesy of the Fat Family Restaurant Group)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jerry says this experience is pretty normal for immigrant families. \"You’re just expected to help out in the business,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_11665942\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-11665942\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/RS30649_alt_715-e1525460694452-1020x845.jpg\" alt=\"\" width=\"640\" height=\"530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30649_alt_715-e1525460694452-1020x845.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30649_alt_715-e1525460694452-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30649_alt_715-e1525460694452-800x663.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30649_alt_715-e1525460694452-1200x994.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30649_alt_715-e1525460694452.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30649_alt_715-e1525460694452-1180x978.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30649_alt_715-e1525460694452-960x796.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30649_alt_715-e1525460694452-240x199.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30649_alt_715-e1525460694452-375x311.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30649_alt_715-e1525460694452-520x431.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Frank Fat’s won the James Beard America's Classics Award in 2013. \u003ccite>(Bianca Taylor/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to the next generation of Fats taking over, Jerry says that it’s up to them. He knows running a restaurant is hard work, especially when your name is literally attached to the business.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Restaurant is so personal,\" he says. \"It's not like running a factory where you could just turn on the machines and have somebody watch it.\"\u003cbr>\nWhether or not the fourth generation picks up the baton, Jerry Fat is happy to keep his father’s legacy alive, one pot sticker -- and banana cream pie -- at a time.\u003c/p>\n\u003cfigure id=\"attachment_11665943\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11665943\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/RS30437_FrankwithCateringTruckedit-qut-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30437_FrankwithCateringTruckedit-qut-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30437_FrankwithCateringTruckedit-qut-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30437_FrankwithCateringTruckedit-qut-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30437_FrankwithCateringTruckedit-qut-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30437_FrankwithCateringTruckedit-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30437_FrankwithCateringTruckedit-qut-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30437_FrankwithCateringTruckedit-qut-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30437_FrankwithCateringTruckedit-qut-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30437_FrankwithCateringTruckedit-qut-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/10/2018/05/RS30437_FrankwithCateringTruckedit-qut-520x293.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Frank Fat with the restaurant's catering truck. \u003ccite>(Courtesy of the Fat Family Restaurant Group)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11665886/award-winning-frank-fats-restaurant-serves-up-potstickers-pie-and-political-history","authors":["11365"],"programs":["news_72"],"categories":["news_223","news_1169"],"tags":["news_18378","news_23152","news_22033","news_1369","news_95","news_125"],"featImg":"news_11665927","label":"news_72"},"news_11718100":{"type":"posts","id":"news_11718100","meta":{"index":"posts_1591205157","site":"news","id":"11718100","score":null,"sort":[1547860837000]},"guestAuthors":[],"slug":"at-prather-ranch-cows-are-raised-for-fine-steaks-and-biomedical-research","title":"The Curious Second Life of a Prather Ranch Cow: Biomedical Research","publishDate":1547860837,"format":"audio","headTitle":"California Foodways | The California Report | KQED News","labelTerm":{"term":72,"site":"news"},"content":"\u003cp>[dropcap]I[/dropcap]n a slaughterhouse in Macdoel, a speck of a town in Siskiyou County, just south of the Oregon border, seven workers step around each other and four cow carcasses on the kill floor, their movements almost a dance.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pratherranch.com/\">Prather Ranch\u003c/a> co-owner Mary Rickert explains the process.\u003c/p>\n\u003cp>“Just on the other side of that panel, the animal’s knocked unconscious,\" she says. \"The throats are slit, they have to be bled out. Then they’re laid on this cradle,” where they're skinned. Workers remove the animal's organs and spinal cord, then cut the carcass in half with a saw.\u003c/p>\n\u003cp>That’s where Emily Rosecrans, sporting brightly painted nails, takes over. She trims off imperfections from the carcass.\u003c/p>\n\u003cp>“I look for hair, feces, bruises, pretty much anything I wouldn’t want to eat,” she says.\u003c/p>\n\u003caside class=\"pullquote alignright\">'If we’re gonna take the animal’s life, I believe we have the moral obligation to utilize the animal as much as possible. First, it’s good business; but it’s good morals.'\u003ccite>Jim Rickert, Prather Ranch co-owner\u003c/cite>\u003c/aside>\n\u003cp>After an on-site USDA inspector looks the carcass up and down, Rosecrans says, “I wash it and then I spray with vinegar, which is a \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/9713753\">natural antiseptic\u003c/a>, so it stops the growth of any bad bacteria and helps to stop E. coli.”\u003c/p>\n\u003cp>She then moves the carcass into a cooler.\u003c/p>\n\u003cp>Mary’s husband, Jim Rickert, works away from the main action.\u003c/p>\n\u003cp>\"I’m boning out the cow head,\" he explains. “You kind of have to know how an animal is put together so you can take it apart.\"\u003c/p>\n\u003cp>He puts all the meat he says he wouldn’t feed to his grandchildren on one tray — that’ll be sold as pet food — and the really good stuff goes on another tray.\u003c/p>\n\u003cfigure id=\"attachment_11719407\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11719407\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/01/6ae6a537-pratherjim-800x897.jpg\" alt=\"Jim Rickert removes meat from the cow head. Some will go for pet food, some will go to market.\" width=\"800\" height=\"897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/01/6ae6a537-pratherjim-800x897.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/6ae6a537-pratherjim-160x179.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/6ae6a537-pratherjim-1020x1144.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/6ae6a537-pratherjim-1070x1200.jpg 1070w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/6ae6a537-pratherjim.jpg 1440w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jim Rickert removes meat from the cow head. Some will go for pet food, some will go to market. \u003ccite>(Lisa Morehouse/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"There’s a nice beef cheek right there,” he says. “It goes down to a restaurant in San Francisco, and as I recall they sell a dinner there, a beef cheek dinner, and for $75. I’ve never been able to afford one, but that’s what I hear.\"\u003c/p>\n\u003cp>The people in this room work carefully. There are the USDA standards and Jim’s “grandchildren test.”\u003c/p>\n\u003ch3>Beef Is Much More Than 'What's for Dinner'\u003c/h3>\n\u003cp>Aside from food sales, Prather Ranch will also sell parts of these animals to companies in the biomedical field. The hides, for example, go to make a purified collagen solution used in cell research. And bones? Some have been made into screws for things like knee surgery.\u003c/p>\n\u003cp>“Cow bones are real popular,” says Jim Rickert. “There’s one company that takes all this stuff for dental work,” grinding bones up for fillings.\u003c/p>\n\u003cp>Another company is researching ways to replace parts of human bones. They’re using Prather Ranch cow bones, which have been 3D-printed with human cells.\u003c/p>\n\u003cp>“Pretty strange science, but really fascinating,” says Jim Rickert. “And we like doing our part of it. If we’re gonna take the animal’s life, I believe we have the moral obligation to utilize the animal as much as possible. First it’s good business; but it’s good morals.\"\u003c/p>\n\u003cfigure id=\"attachment_11718929\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-11718929\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/01/RS34650_IMG_0533-qut.jpg\" alt=\"\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34650_IMG_0533-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34650_IMG_0533-qut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34650_IMG_0533-qut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34650_IMG_0533-qut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34650_IMG_0533-qut-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mary Rickert outside a pasture where Prather Ranch cows eat organic grasses. \u003ccite>(Lisa Morehouse/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Companies come to Prather Ranch for a variety of bovine parts, Mary Rickert says. \"We've done all the way from pituitary glands to eyeballs to uteri to pericardium.\"\u003c/p>\n\u003cp>In some ways, this is nothing new. Indigenous people around the world have used plants and whole animals for medicine as well as food.\u003c/p>\n\u003cp>Jim Rickert says that in Western medicine, “There’s clear evidence of people using bones from pigs clear back to the 1700s,” though not very successfully.\u003c/p>\n\u003cp>“You’ve heard of catgut?” he asks, “Well I think that was one of the things that was used at times for suturing.”\u003c/p>\n\u003ch3>A 'Closed Herd’ and a Beauty Trend\u003c/h3>\n\u003cp>The Rickerts met and fell in love at Cal Poly-San Luis Obispo, and within a decade, they came up to Prather Ranch to manage the operation. They faced a money-losing business, and had to get creative, Jim explains.\u003c/p>\n\u003cp>\"I shrunk the herd down to about 250 mother cows. We just didn’t buy replacement females,\" he says.\u003c/p>\n\u003cp>That created what’s now known as a “closed herd.” All animals in the herd are born within it; no new ones are introduced. That decision changed everything. Because, at the same time, in the early 1990s, two things were happening that, on the surface, seem to have nothing to do with each other.\u003c/p>\n\u003cp>The first was an animal health scare.\u003c/p>\n\u003cp>\u003ca href=\"https://www.centerforfoodsafety.org/issues/1040/mad-cow-disease/timeline-mad-cow-disease-outbreaks\">Mad cow disease\u003c/a> — more formally known as bovine spongiform encephalopathy — \"was really developing into a real serious health crisis in the United Kingdom and Europe,” Mary says.\u003c/p>\n\u003cp>The second? A beauty trend: dermal fillers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Remember the pillowy lips of actresses in the 1990s? That look came from collagen injections that came from cowhides. Jim says an old friend, an early pioneer in collagen dermal fillers, knew that Prather Ranch had a closed herd, which made it much less susceptible to problems like mad cow disease. He knew he could make a cleaner, safer collagen with their cowhides. So he called them up.\u003c/p>\n\u003cp>“And I remember going, 'Really?' ” Jim says with a laugh.\u003c/p>\n\u003cp>\"Puffy lips wasn’t exactly our primary life goal at that point,” Mary adds.\u003c/p>\n\u003cp>But the Rickerts wanted to keep the ranch going. That collagen company built them the slaughterhouse on-site. Eventually, biomedical companies came knocking for cow parts, too. He won’t talk about the financials, but Jim says there have been years when they’ve made more money selling beef byproducts for medical use than they made selling beef.\u003c/p>\n\u003cfigure id=\"attachment_11718934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-11718934\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/01/RS34646_IMG_0537-qut.jpg\" alt=\"\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34646_IMG_0537-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34646_IMG_0537-qut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34646_IMG_0537-qut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34646_IMG_0537-qut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34646_IMG_0537-qut-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Employee Craig Holbrook prepares a femur for a medical client. \u003ccite>(Lisa Morehouse/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The companies that buy from Prather Ranch sign confidentiality agreements, but one executive — whose company turns Prather Ranch cowhides into purified collagen for cell research, cancer research and 3D bio printing — says that a hide from Prather Ranch can cost him thousands of dollars more than those from other sources.\u003c/p>\n\u003cp>In the processing room, employee Craig Holbrook preps a femur bone for a medical client. He saws the bone, double-bags it in plastic, then sends it through a vacuum sealer. Packages like this are then sent via FedEx to customers across the country.\u003c/p>\n\u003cp>One result of meeting all the FDA standards to sell the parts to medical companies? The Rickerts set themselves up to produce really high-quality beef.\u003c/p>\n\u003caside class=\"alignright\">\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/10791095/sierra-cattlewomen-work-off-ranch-to-help-family-stay-in-the-business\">Sierra Cattlewomen Work Off-Ranch to Help Family Stay in the Business\u003c/a>\u003c/h3>\n\u003cfigure>\u003ca href=\"https://www.kqed.org/news/10791095/sierra-cattlewomen-work-off-ranch-to-help-family-stay-in-the-business\">\u003cimg src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2015/12/CattlewomenMain-1038x576.jpg\" alt=\"\">\u003c/a>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/news/series/california-foodways\" target=\"_blank\" rel=\"noopener\">Follow reporter Lisa Morehouse's full California Foodways series\u003c/a>\u003c/p>\n\u003c/aside>\n\u003cp>Mary says they do DNA testing on bulls specifically for genes that increase the likelihood of marbling and tenderness in the beef. It’s a sought-after quality, and pretty expensive.\u003c/p>\n\u003cp>Mary also says she and her husband share a core belief: that they should handle animals gently until the very last minute.\u003c/p>\n\u003cp>At the \"knock box,\" where cows get knocked out by a stun gun before being moved to the kill floor, she points out a quote by animal behaviorist Temple Grandin, who advocates for humane slaughter of livestock.\u003c/p>\n\u003cp>It reads, “I believe that the place an animal dies is a sacred one. The ritual could be something very simple, such as a moment of silence, no words, one pure moment of silence. I can picture it perfectly.”\u003c/p>\n\u003cp>Mary says, “I wanted to put that over our knock box so we always remember that this animal is giving its life not only for food but also to improve the quality of life for people for medical reasons.”\u003c/p>\n\u003cp>She says she wants everyone at the slaughterhouse to think about that.\u003c/p>\n\u003cp>\u003cem>This piece was produced in collaboration with the \u003ca href=\"http://thefern.org/\">Food & Environment Reporting Network\u003c/a>, a nonprofit investigative news organization.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"The California ranch’s co-owner emphasizes using the whole animal. ‘This animal is giving its life not only for food, but also to improve the quality of life for people for medical reasons.'","status":"publish","parent":0,"modified":1547862362,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":43,"wordCount":1402},"headData":{"title":"The Curious Second Life of a Prather Ranch Cow: Biomedical Research | KQED","description":"The California ranch’s co-owner emphasizes using the whole animal. ‘This animal is giving its life not only for food, but also to improve the quality of life for people for medical reasons.'","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"11718100 https://ww2.kqed.org/news/?p=11718100","disqusUrl":"https://ww2.kqed.org/news/2019/01/18/at-prather-ranch-cows-are-raised-for-fine-steaks-and-biomedical-research/","disqusTitle":"The Curious Second Life of a Prather Ranch Cow: Biomedical Research","audioUrl":"https://www.kqed.org/.stream/anon/radio/tcrmag/2019/01/MorehousePratherRanch.mp3","audioTrackLength":434,"path":"/news/11718100/at-prather-ranch-cows-are-raised-for-fine-steaks-and-biomedical-research","audioDuration":446000,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">I\u003c/span>\u003c/p>\u003cp>n a slaughterhouse in Macdoel, a speck of a town in Siskiyou County, just south of the Oregon border, seven workers step around each other and four cow carcasses on the kill floor, their movements almost a dance.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pratherranch.com/\">Prather Ranch\u003c/a> co-owner Mary Rickert explains the process.\u003c/p>\n\u003cp>“Just on the other side of that panel, the animal’s knocked unconscious,\" she says. \"The throats are slit, they have to be bled out. Then they’re laid on this cradle,” where they're skinned. Workers remove the animal's organs and spinal cord, then cut the carcass in half with a saw.\u003c/p>\n\u003cp>That’s where Emily Rosecrans, sporting brightly painted nails, takes over. She trims off imperfections from the carcass.\u003c/p>\n\u003cp>“I look for hair, feces, bruises, pretty much anything I wouldn’t want to eat,” she says.\u003c/p>\n\u003caside class=\"pullquote alignright\">'If we’re gonna take the animal’s life, I believe we have the moral obligation to utilize the animal as much as possible. First, it’s good business; but it’s good morals.'\u003ccite>Jim Rickert, Prather Ranch co-owner\u003c/cite>\u003c/aside>\n\u003cp>After an on-site USDA inspector looks the carcass up and down, Rosecrans says, “I wash it and then I spray with vinegar, which is a \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/9713753\">natural antiseptic\u003c/a>, so it stops the growth of any bad bacteria and helps to stop E. coli.”\u003c/p>\n\u003cp>She then moves the carcass into a cooler.\u003c/p>\n\u003cp>Mary’s husband, Jim Rickert, works away from the main action.\u003c/p>\n\u003cp>\"I’m boning out the cow head,\" he explains. “You kind of have to know how an animal is put together so you can take it apart.\"\u003c/p>\n\u003cp>He puts all the meat he says he wouldn’t feed to his grandchildren on one tray — that’ll be sold as pet food — and the really good stuff goes on another tray.\u003c/p>\n\u003cfigure id=\"attachment_11719407\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-11719407\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/01/6ae6a537-pratherjim-800x897.jpg\" alt=\"Jim Rickert removes meat from the cow head. Some will go for pet food, some will go to market.\" width=\"800\" height=\"897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/01/6ae6a537-pratherjim-800x897.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/6ae6a537-pratherjim-160x179.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/6ae6a537-pratherjim-1020x1144.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/6ae6a537-pratherjim-1070x1200.jpg 1070w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/6ae6a537-pratherjim.jpg 1440w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jim Rickert removes meat from the cow head. Some will go for pet food, some will go to market. \u003ccite>(Lisa Morehouse/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"There’s a nice beef cheek right there,” he says. “It goes down to a restaurant in San Francisco, and as I recall they sell a dinner there, a beef cheek dinner, and for $75. I’ve never been able to afford one, but that’s what I hear.\"\u003c/p>\n\u003cp>The people in this room work carefully. There are the USDA standards and Jim’s “grandchildren test.”\u003c/p>\n\u003ch3>Beef Is Much More Than 'What's for Dinner'\u003c/h3>\n\u003cp>Aside from food sales, Prather Ranch will also sell parts of these animals to companies in the biomedical field. The hides, for example, go to make a purified collagen solution used in cell research. And bones? Some have been made into screws for things like knee surgery.\u003c/p>\n\u003cp>“Cow bones are real popular,” says Jim Rickert. “There’s one company that takes all this stuff for dental work,” grinding bones up for fillings.\u003c/p>\n\u003cp>Another company is researching ways to replace parts of human bones. They’re using Prather Ranch cow bones, which have been 3D-printed with human cells.\u003c/p>\n\u003cp>“Pretty strange science, but really fascinating,” says Jim Rickert. “And we like doing our part of it. If we’re gonna take the animal’s life, I believe we have the moral obligation to utilize the animal as much as possible. First it’s good business; but it’s good morals.\"\u003c/p>\n\u003cfigure id=\"attachment_11718929\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-11718929\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/01/RS34650_IMG_0533-qut.jpg\" alt=\"\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34650_IMG_0533-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34650_IMG_0533-qut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34650_IMG_0533-qut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34650_IMG_0533-qut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34650_IMG_0533-qut-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mary Rickert outside a pasture where Prather Ranch cows eat organic grasses. \u003ccite>(Lisa Morehouse/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Companies come to Prather Ranch for a variety of bovine parts, Mary Rickert says. \"We've done all the way from pituitary glands to eyeballs to uteri to pericardium.\"\u003c/p>\n\u003cp>In some ways, this is nothing new. Indigenous people around the world have used plants and whole animals for medicine as well as food.\u003c/p>\n\u003cp>Jim Rickert says that in Western medicine, “There’s clear evidence of people using bones from pigs clear back to the 1700s,” though not very successfully.\u003c/p>\n\u003cp>“You’ve heard of catgut?” he asks, “Well I think that was one of the things that was used at times for suturing.”\u003c/p>\n\u003ch3>A 'Closed Herd’ and a Beauty Trend\u003c/h3>\n\u003cp>The Rickerts met and fell in love at Cal Poly-San Luis Obispo, and within a decade, they came up to Prather Ranch to manage the operation. They faced a money-losing business, and had to get creative, Jim explains.\u003c/p>\n\u003cp>\"I shrunk the herd down to about 250 mother cows. We just didn’t buy replacement females,\" he says.\u003c/p>\n\u003cp>That created what’s now known as a “closed herd.” All animals in the herd are born within it; no new ones are introduced. That decision changed everything. Because, at the same time, in the early 1990s, two things were happening that, on the surface, seem to have nothing to do with each other.\u003c/p>\n\u003cp>The first was an animal health scare.\u003c/p>\n\u003cp>\u003ca href=\"https://www.centerforfoodsafety.org/issues/1040/mad-cow-disease/timeline-mad-cow-disease-outbreaks\">Mad cow disease\u003c/a> — more formally known as bovine spongiform encephalopathy — \"was really developing into a real serious health crisis in the United Kingdom and Europe,” Mary says.\u003c/p>\n\u003cp>The second? A beauty trend: dermal fillers.\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>Remember the pillowy lips of actresses in the 1990s? That look came from collagen injections that came from cowhides. Jim says an old friend, an early pioneer in collagen dermal fillers, knew that Prather Ranch had a closed herd, which made it much less susceptible to problems like mad cow disease. He knew he could make a cleaner, safer collagen with their cowhides. So he called them up.\u003c/p>\n\u003cp>“And I remember going, 'Really?' ” Jim says with a laugh.\u003c/p>\n\u003cp>\"Puffy lips wasn’t exactly our primary life goal at that point,” Mary adds.\u003c/p>\n\u003cp>But the Rickerts wanted to keep the ranch going. That collagen company built them the slaughterhouse on-site. Eventually, biomedical companies came knocking for cow parts, too. He won’t talk about the financials, but Jim says there have been years when they’ve made more money selling beef byproducts for medical use than they made selling beef.\u003c/p>\n\u003cfigure id=\"attachment_11718934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-11718934\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/01/RS34646_IMG_0537-qut.jpg\" alt=\"\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34646_IMG_0537-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34646_IMG_0537-qut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34646_IMG_0537-qut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34646_IMG_0537-qut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/10/2019/01/RS34646_IMG_0537-qut-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Employee Craig Holbrook prepares a femur for a medical client. \u003ccite>(Lisa Morehouse/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The companies that buy from Prather Ranch sign confidentiality agreements, but one executive — whose company turns Prather Ranch cowhides into purified collagen for cell research, cancer research and 3D bio printing — says that a hide from Prather Ranch can cost him thousands of dollars more than those from other sources.\u003c/p>\n\u003cp>In the processing room, employee Craig Holbrook preps a femur bone for a medical client. He saws the bone, double-bags it in plastic, then sends it through a vacuum sealer. Packages like this are then sent via FedEx to customers across the country.\u003c/p>\n\u003cp>One result of meeting all the FDA standards to sell the parts to medical companies? The Rickerts set themselves up to produce really high-quality beef.\u003c/p>\n\u003caside class=\"alignright\">\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/10791095/sierra-cattlewomen-work-off-ranch-to-help-family-stay-in-the-business\">Sierra Cattlewomen Work Off-Ranch to Help Family Stay in the Business\u003c/a>\u003c/h3>\n\u003cfigure>\u003ca href=\"https://www.kqed.org/news/10791095/sierra-cattlewomen-work-off-ranch-to-help-family-stay-in-the-business\">\u003cimg src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2015/12/CattlewomenMain-1038x576.jpg\" alt=\"\">\u003c/a>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/news/series/california-foodways\" target=\"_blank\" rel=\"noopener\">Follow reporter Lisa Morehouse's full California Foodways series\u003c/a>\u003c/p>\n\u003c/aside>\n\u003cp>Mary says they do DNA testing on bulls specifically for genes that increase the likelihood of marbling and tenderness in the beef. It’s a sought-after quality, and pretty expensive.\u003c/p>\n\u003cp>Mary also says she and her husband share a core belief: that they should handle animals gently until the very last minute.\u003c/p>\n\u003cp>At the \"knock box,\" where cows get knocked out by a stun gun before being moved to the kill floor, she points out a quote by animal behaviorist Temple Grandin, who advocates for humane slaughter of livestock.\u003c/p>\n\u003cp>It reads, “I believe that the place an animal dies is a sacred one. The ritual could be something very simple, such as a moment of silence, no words, one pure moment of silence. I can picture it perfectly.”\u003c/p>\n\u003cp>Mary says, “I wanted to put that over our knock box so we always remember that this animal is giving its life not only for food but also to improve the quality of life for people for medical reasons.”\u003c/p>\n\u003cp>She says she wants everyone at the slaughterhouse to think about that.\u003c/p>\n\u003cp>\u003cem>This piece was produced in collaboration with the \u003ca href=\"http://thefern.org/\">Food & Environment Reporting Network\u003c/a>, a nonprofit investigative news organization.\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\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11718100/at-prather-ranch-cows-are-raised-for-fine-steaks-and-biomedical-research","authors":["3229"],"programs":["news_72"],"series":["news_17045"],"categories":["news_19906","news_24114","news_457","news_8","news_356"],"tags":["news_18334","news_22033","news_446","news_4776"],"featImg":"news_11718927","label":"news_72"},"news_11631909":{"type":"posts","id":"news_11631909","meta":{"index":"posts_1591205157","site":"news","id":"11631909","score":null,"sort":[1511135931000]},"guestAuthors":[],"slug":"family-biz-for-frey-vineyards-its-business-not-as-usual-after-wine-country-wildfires","title":"Family Biz: For Frey Vineyards, It's Business Not-as-Usual After Wine Country Wildfires","publishDate":1511135931,"format":"image","headTitle":"Family Biz | The California Report | KQED News","labelTerm":{"term":72,"site":"news"},"content":"\u003cp>Molly McCalla scours the ruins of the Frey family vineyard looking for her black cat. \u003c/p>\n\u003cp>The fire rushed over the hill so fast that there was no time to get the cat before they fled. But McCalla has been leaving food where the cat's home used to be, and she's seen some paw prints in the ashes.\u003c/p>\n\u003cp>“Purusha!” she calls, with a long roll on the R. \"Mrow mrow!\"\u003c/p>\n\u003cp>McCalla, her husband and their son had about five minutes to pile into the back of a pickup truck and leave the night of the fire.\u003c/p>\n\u003cp>“When we woke up, I thought we were going to die,” McCalla says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The main road out was completely blocked by flames, so they had to go the other way -- up the hill, down a treacherous dirt road and over seven creek crossings -- to escape.\u003c/p>\n\u003cp>“The fire was like a lion, roaring 10 feet away from me,” recalls Osiris Frey, McCalla’s son. “It was very, very loud.”\u003c/p>\n\u003cp>Osiris was named for the Egyptian god of the afterlife. At 10 years old, he can handle the responsibility of his name. He was the one who saw the wall of flames approaching and told his parents they should evacuate right away.\u003c/p>\n\u003cp>“I’m 10 years old, but it was a really intense experience for my life,” he says.\u003cbr>\n[audio src=\"https://www.kqed.org/.stream/anon/radio/tcrmag/2017/11/TCRMagFreyFamilyVineyard3.mp3\" Image=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/11/Molly-McCalla-and-Osiris-Frey-800x600.jpg\" Title=\"Family Biz: For Frey Vineyards, It's Business Not-as-Usual After Wine Country Wildfires\" program=\"The California Report\"]\u003c/p>\n\u003cp>Four generations of the Frey family live and work at the Redwood Valley vineyard – the \u003ca href=\"http://www.freywine.com/\">first organic and biodynamic winery \u003c/a>in the country. The night the October wildfires broke out, 64 people were sleeping on the land, including family and employees. Everyone got out safely, from the 93-year old matriarch, Beba Frey, to her two-year-old great-granddaughter.\u003c/p>\n\u003cp>All but two homes on the land were destroyed. The winery offices, the bottling line and the tasting room are now rubble.\u003c/p>\n\u003cp>But the wine is okay.\u003c/p>\n\u003cp>The metal-roofed warehouse holding about 10,000 cases of bottled wine survived, and 154 stainless steel tanks that can hold 1 million gallons of wine came through intact.\u003c/p>\n\u003cp>“You can see some of them, the jackets on the tanks got charred pretty good,” says McCalla, as she surveys the destruction.\u003c/p>\n\u003cfigure id=\"attachment_11631920\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/11/Charred-wine-tank-e1510956947644.jpg\">\u003cimg class=\"wp-image-11631920 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/11/Charred-wine-tank-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some of the stainless steel wine tanks were blackened by the fire. But the wine inside is okay. \u003ccite>(April Dembosky/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fire rushed through so fast, it didn’t have time to damage the wine.\u003c/p>\n\u003cp>“You think of how long it takes to boil a big pot of water on your stove,” said Katrina Frey, the vineyard’s executive director and one of the founders. “Obviously there’s a huge amount of thermal mass in one of those tanks, so they were not overheated.”\u003c/p>\n\u003cp>The winery’s reliance on steel tanks ultimately protected their wine from wildfire. As an organic winery, they cannot age their wines in wooden barrels. Air seeps through the wood, which would mean using non-organic sulfites to prevent oxidation.\u003c/p>\n\u003cp>“The business is not destroyed,\" Frey says. \"We have a bright future, but we also lost sales.”\u003c/p>\n\u003cp>Normally, they’d be bottling wine two or three days a week this time of year. Now, they're planning to hire a mobile bottling plant.\u003c/p>\n\u003cp>“We would have done that by now except all the labels burned up as well,” Frey explains. “So we had to re-order a year’s worth of labels and capsules and corks.”\u003c/p>\n\u003cfigure id=\"attachment_11631930\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/11/Frey-Vineyard-e1510957848754.jpg\">\u003cimg class=\"wp-image-11631930 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/11/Frey-Vineyard-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Redwood Valley fire washed through these vines at Frey Vineyard. \u003ccite>(April Dembosky/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the grapes on the vines, about half had already been harvested before the fire and were stored safely in the steel tanks. Many vines outside the fire zone survived unscathed, but about 10 percent of grapes in Redwood Valley burned on the vine.\u003c/p>\n\u003cp>Frey is worried that some of what’s left might be smoke-flavored. That's a concern shared by all the vineyards in the fire regions in Mendocino, Sonoma and Napa counties.\u003c/p>\n\u003cp>“Everyone is sending their early wines to labs where there’s testing for smoke taint,” Frey says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.winespectator.com/webfeature/show/id/Understanding-Smoke-Taint-in-Wine\" target=\"_blank\" rel=\"noopener\">Smoke damage\u003c/a> occurs on the molecular level, and sometimes the smoke aroma or ash flavor isn’t released until fermentation or until a bottle of wine is opened. So wineries can’t tell right now if grapes are tainted just by sniffing or tasting them.\u003c/p>\n\u003cp>“Everyone is segregating the crops as they come in, so that if there is evidence of smoke taint, we cannot use those tanks,” Frey says.\u003c/p>\n\u003cp>For now, the harvest must go on. People are back at work, driving grape harvesters, de-stemming and crushing grapes, salvaging what they can. The air smells like young wine.\u003c/p>\n\u003cp>“It keeps everybody busy. And it keeps our mind off the depths [of the losses],” says Tom Brower, aka Tombo, a tractor driver and carpenter at the vineyard.\u003c/p>\n\u003cfigure id=\"attachment_11631917\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/11/Tom-Brower-e1510957262357.jpg\">\u003cimg class=\"wp-image-11631917 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/11/Tom-Brower-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Brower drives a grape harvester and does carpentry at Frey Vineyards. \u003ccite>(April Dembosky/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He lived one ranch over from the vineyard and lost everything he owns in the fire. He, his 12-year-old son and all their neighbors had to flee from the fire that claimed \u003ca href=\"https://ww2.kqed.org/news/2017/11/09/touch-football-and-a-middle-school-crush-after-the-fire-8th-graders-remember-classmate-kai-shepherd/\" target=\"_blank\" rel=\"noopener\">nine lives\u003c/a>.\u003c/p>\n\u003cp>“Everybody is sort of holding it in,” he says. “Little by little, you let it out, and you cry with your friends.”\u003c/p>\n\u003cp>Everywhere Brower goes, he sees something that’s gone. He’d just built a new redwood deck around the tasting room in September, right before the wave of tourists usually shows up for the fall harvest.\u003c/p>\n\u003cp>“I oiled it nicely with Brazilian rosewood oil. I was proud of it,” he says. “It didn’t last very long.”\u003c/p>\n\u003cp>He’d just rebuilt a footbridge over the creek after heavy rains caused a huge oak tree to fall and wipe out the original.\u003c/p>\n\u003cp>“Then the fire destroyed it again,” he says, with a little laugh. “Like, geez! Do I have to do it a third time? And I probably will.”\u003c/p>\n\u003cfigure id=\"attachment_11631914\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/11/Tom-Browers-hands-e1510957140154.jpg\">\u003cimg class=\"wp-image-11631914 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/11/Tom-Browers-hands-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The hands of Tom Brower, a carpenter at Frey Vineyards. He spent much of his childhood farming. \u003ccite>(April Dembosky/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Molly McCalla, it’s the barn. \u003c/p>\n\u003cp>Her job on the farm for the last decade was raising a family of about 10 goats. She walked them through the vineyards every day, and their manure was used to make the biodynamic compost that feeds the vines. The barn they were sleeping in collapsed in the fire.\u003c/p>\n\u003cp>“The first goat was born the day after I gave birth on the land to my son, who’s 10,” she says. “They all had names. Some had middle and last names.”\u003c/p>\n\u003cp>It’s strange, but she says she feels blessed knowing the goats are gone. Knowing her home is gone. Getting closure around those losses has allowed her to start thinking about the future.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But before she can truly move on, she needs to find out what happened to her little black cat.\u003c/p>\n\n","blocks":[],"excerpt":"The fire moved so fast that it didn't have time to damage the wine. But the rest of the operation wasn't as lucky.","status":"publish","parent":0,"modified":1511279303,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":40,"wordCount":1265},"headData":{"title":"Family Biz: For Frey Vineyards, It's Business Not-as-Usual After Wine Country Wildfires | KQED","description":"The fire moved so fast that it didn't have time to damage the wine. But the rest of the operation wasn't as lucky.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"11631909 https://ww2.kqed.org/news/?p=11631909","disqusUrl":"https://ww2.kqed.org/news/2017/11/19/family-biz-for-frey-vineyards-its-business-not-as-usual-after-wine-country-wildfires/","disqusTitle":"Family Biz: For Frey Vineyards, It's Business Not-as-Usual After Wine Country Wildfires","audioUrl":"https://www.kqed.org/.stream/anon/radio/tcrmag/2017/11/TCRMagFreyFamilyVineyard3.mp3","path":"/news/11631909/family-biz-for-frey-vineyards-its-business-not-as-usual-after-wine-country-wildfires","audioDuration":304000,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Molly McCalla scours the ruins of the Frey family vineyard looking for her black cat. \u003c/p>\n\u003cp>The fire rushed over the hill so fast that there was no time to get the cat before they fled. But McCalla has been leaving food where the cat's home used to be, and she's seen some paw prints in the ashes.\u003c/p>\n\u003cp>“Purusha!” she calls, with a long roll on the R. \"Mrow mrow!\"\u003c/p>\n\u003cp>McCalla, her husband and their son had about five minutes to pile into the back of a pickup truck and leave the night of the fire.\u003c/p>\n\u003cp>“When we woke up, I thought we were going to die,” McCalla says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The main road out was completely blocked by flames, so they had to go the other way -- up the hill, down a treacherous dirt road and over seven creek crossings -- to escape.\u003c/p>\n\u003cp>“The fire was like a lion, roaring 10 feet away from me,” recalls Osiris Frey, McCalla’s son. “It was very, very loud.”\u003c/p>\n\u003cp>Osiris was named for the Egyptian god of the afterlife. At 10 years old, he can handle the responsibility of his name. He was the one who saw the wall of flames approaching and told his parents they should evacuate right away.\u003c/p>\n\u003cp>“I’m 10 years old, but it was a really intense experience for my life,” he says.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"https://www.kqed.org/.stream/anon/radio/tcrmag/2017/11/TCRMagFreyFamilyVineyard3.mp3","image":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/11/Molly-McCalla-and-Osiris-Frey-800x600.jpg","title":"Family Biz: For Frey Vineyards, It's Business Not-as-Usual After Wine Country Wildfires","program":"The California Report","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Four generations of the Frey family live and work at the Redwood Valley vineyard – the \u003ca href=\"http://www.freywine.com/\">first organic and biodynamic winery \u003c/a>in the country. The night the October wildfires broke out, 64 people were sleeping on the land, including family and employees. Everyone got out safely, from the 93-year old matriarch, Beba Frey, to her two-year-old great-granddaughter.\u003c/p>\n\u003cp>All but two homes on the land were destroyed. The winery offices, the bottling line and the tasting room are now rubble.\u003c/p>\n\u003cp>But the wine is okay.\u003c/p>\n\u003cp>The metal-roofed warehouse holding about 10,000 cases of bottled wine survived, and 154 stainless steel tanks that can hold 1 million gallons of wine came through intact.\u003c/p>\n\u003cp>“You can see some of them, the jackets on the tanks got charred pretty good,” says McCalla, as she surveys the destruction.\u003c/p>\n\u003cfigure id=\"attachment_11631920\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/11/Charred-wine-tank-e1510956947644.jpg\">\u003cimg class=\"wp-image-11631920 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/11/Charred-wine-tank-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some of the stainless steel wine tanks were blackened by the fire. But the wine inside is okay. \u003ccite>(April Dembosky/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fire rushed through so fast, it didn’t have time to damage the wine.\u003c/p>\n\u003cp>“You think of how long it takes to boil a big pot of water on your stove,” said Katrina Frey, the vineyard’s executive director and one of the founders. “Obviously there’s a huge amount of thermal mass in one of those tanks, so they were not overheated.”\u003c/p>\n\u003cp>The winery’s reliance on steel tanks ultimately protected their wine from wildfire. As an organic winery, they cannot age their wines in wooden barrels. Air seeps through the wood, which would mean using non-organic sulfites to prevent oxidation.\u003c/p>\n\u003cp>“The business is not destroyed,\" Frey says. \"We have a bright future, but we also lost sales.”\u003c/p>\n\u003cp>Normally, they’d be bottling wine two or three days a week this time of year. Now, they're planning to hire a mobile bottling plant.\u003c/p>\n\u003cp>“We would have done that by now except all the labels burned up as well,” Frey explains. “So we had to re-order a year’s worth of labels and capsules and corks.”\u003c/p>\n\u003cfigure id=\"attachment_11631930\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/11/Frey-Vineyard-e1510957848754.jpg\">\u003cimg class=\"wp-image-11631930 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/11/Frey-Vineyard-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Redwood Valley fire washed through these vines at Frey Vineyard. \u003ccite>(April Dembosky/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the grapes on the vines, about half had already been harvested before the fire and were stored safely in the steel tanks. Many vines outside the fire zone survived unscathed, but about 10 percent of grapes in Redwood Valley burned on the vine.\u003c/p>\n\u003cp>Frey is worried that some of what’s left might be smoke-flavored. That's a concern shared by all the vineyards in the fire regions in Mendocino, Sonoma and Napa counties.\u003c/p>\n\u003cp>“Everyone is sending their early wines to labs where there’s testing for smoke taint,” Frey says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.winespectator.com/webfeature/show/id/Understanding-Smoke-Taint-in-Wine\" target=\"_blank\" rel=\"noopener\">Smoke damage\u003c/a> occurs on the molecular level, and sometimes the smoke aroma or ash flavor isn’t released until fermentation or until a bottle of wine is opened. So wineries can’t tell right now if grapes are tainted just by sniffing or tasting them.\u003c/p>\n\u003cp>“Everyone is segregating the crops as they come in, so that if there is evidence of smoke taint, we cannot use those tanks,” Frey says.\u003c/p>\n\u003cp>For now, the harvest must go on. People are back at work, driving grape harvesters, de-stemming and crushing grapes, salvaging what they can. The air smells like young wine.\u003c/p>\n\u003cp>“It keeps everybody busy. And it keeps our mind off the depths [of the losses],” says Tom Brower, aka Tombo, a tractor driver and carpenter at the vineyard.\u003c/p>\n\u003cfigure id=\"attachment_11631917\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/11/Tom-Brower-e1510957262357.jpg\">\u003cimg class=\"wp-image-11631917 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/11/Tom-Brower-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Brower drives a grape harvester and does carpentry at Frey Vineyards. \u003ccite>(April Dembosky/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He lived one ranch over from the vineyard and lost everything he owns in the fire. He, his 12-year-old son and all their neighbors had to flee from the fire that claimed \u003ca href=\"https://ww2.kqed.org/news/2017/11/09/touch-football-and-a-middle-school-crush-after-the-fire-8th-graders-remember-classmate-kai-shepherd/\" target=\"_blank\" rel=\"noopener\">nine lives\u003c/a>.\u003c/p>\n\u003cp>“Everybody is sort of holding it in,” he says. “Little by little, you let it out, and you cry with your friends.”\u003c/p>\n\u003cp>Everywhere Brower goes, he sees something that’s gone. He’d just built a new redwood deck around the tasting room in September, right before the wave of tourists usually shows up for the fall harvest.\u003c/p>\n\u003cp>“I oiled it nicely with Brazilian rosewood oil. I was proud of it,” he says. “It didn’t last very long.”\u003c/p>\n\u003cp>He’d just rebuilt a footbridge over the creek after heavy rains caused a huge oak tree to fall and wipe out the original.\u003c/p>\n\u003cp>“Then the fire destroyed it again,” he says, with a little laugh. “Like, geez! Do I have to do it a third time? And I probably will.”\u003c/p>\n\u003cfigure id=\"attachment_11631914\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/11/Tom-Browers-hands-e1510957140154.jpg\">\u003cimg class=\"wp-image-11631914 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/11/Tom-Browers-hands-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The hands of Tom Brower, a carpenter at Frey Vineyards. He spent much of his childhood farming. \u003ccite>(April Dembosky/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Molly McCalla, it’s the barn. \u003c/p>\n\u003cp>Her job on the farm for the last decade was raising a family of about 10 goats. She walked them through the vineyards every day, and their manure was used to make the biodynamic compost that feeds the vines. The barn they were sleeping in collapsed in the fire.\u003c/p>\n\u003cp>“The first goat was born the day after I gave birth on the land to my son, who’s 10,” she says. “They all had names. Some had middle and last names.”\u003c/p>\n\u003cp>It’s strange, but she says she feels blessed knowing the goats are gone. Knowing her home is gone. Getting closure around those losses has allowed her to start thinking about the future.\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>But before she can truly move on, she needs to find out what happened to her little black cat.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11631909/family-biz-for-frey-vineyards-its-business-not-as-usual-after-wine-country-wildfires","authors":["3205"],"programs":["news_6944","news_72"],"series":["news_22031","news_22032"],"categories":["news_1758","news_8"],"tags":["news_22033","news_333","news_21773","news_17286","news_3799","news_4463","news_21765","news_3797"],"featImg":"news_11631913","label":"news_72"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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