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When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"},"angelajohnston":{"type":"authors","id":"5568","meta":{"index":"authors_1591205172","id":"5568","found":true},"name":"Angela Johnston","firstName":"Angela","lastName":"Johnston","slug":"angelajohnston","email":"anj618@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Angela Johnston is an independent radio reporter and producer who recently moved back home to the Bay Area after spending the past six years on the east coast of Canada. She has a Master’s Degree in broadcast journalism and is currently making radio stories for KALW's daily news magazine, Crosscurrents. When she's not writing and reporting, she's surfing surf small waves on her longboard or perfecting her paella recipe.","avatar":"https://secure.gravatar.com/avatar/29104f87db909d4901d06df73b9db604?s=600&d=blank&r=g","twitter":"ang_johnston","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Angela Johnston | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/29104f87db909d4901d06df73b9db604?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/29104f87db909d4901d06df73b9db604?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/angelajohnston"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_136031":{"type":"posts","id":"bayareabites_136031","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136031","score":null,"sort":[1576857718000]},"guestAuthors":[],"slug":"how-online-grocery-delivery-could-help-alleviate-food-deserts","title":"How Online Grocery Delivery Could Help Alleviate Food Deserts","publishDate":1576857718,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>For people who live in food deserts, getting groceries can be a real challenge.\u003c/p>\n\u003cp>According to a 2009 U.S. Department of Agriculture \u003ca href=\"https://www.ers.usda.gov/webdocs/publications/42711/12716_ap036_1_.pdf?v=41055\">report\u003c/a>, about 2.3 million people in the United States live more than a mile away from a supermarket and don't have reliable vehicle access. If they don't own a car, they have to find a ride, take public transit, walk or bike to the closest store. The trip takes time, money and energy — and can be especially taxing for people who are older or who have physical disabilities.\u003c/p>\n\u003cp>But a \u003ca href=\"https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2756107\">new analysis\u003c/a> from researchers at Yale University suggests that one service already in place in many of these areas could help make it easier to access fresh, healthy food: online grocery delivery. And it lends support to expanding a \u003ca href=\"https://www.usda.gov/media/press-releases/2019/04/18/usda-launches-snap-online-purchasing-pilot\">pilot program\u003c/a> that lets people use their benefits from the Supplemental Nutrition Assistance Program — aka food stamps — to pay for those groceries.\u003c/p>\n\u003cp>\"For individuals using SNAP, there's been a lot of bad rap about the quality of food that they purchase, and there's not been a lot of focus on trying to support individuals getting better-quality diets that has been successful,\" says lead researcher \u003ca href=\"https://medicine.yale.edu/profile/eric_brandt/\">Eric J. Brandt\u003c/a>, national clinician scholar at Yale University's School of Medicine. \"So I really hope that this is part of that pathway towards better quality and better health.\"\u003c/p>\n\u003cp>The study, which was published by JAMA Network Open this month, looked at eight states in which SNAP recipients can \u003ca href=\"https://www.npr.org/2019/06/26/736181304/using-food-stamps-for-online-grocery-shopping-is-getting-easier\">use\u003c/a> their benefits to buy groceries online as part of the USDA pilot program: Alabama, Iowa, Maryland, Nebraska, New Jersey, New York, Oregon and Washington.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Within these states, the study found that nearly 93% of SNAP-eligible households in urban food deserts were located in areas that fully qualified for grocery delivery.\u003c/p>\n\u003cp>Brandt hopes the study is one step in finding more applicable solutions for people living in areas with high rates of food insecurity.\u003c/p>\n\u003cp>\"What is already in place as a potential mechanism to improve their access to quality foods? Delivery, definitely,\" he says.\u003c/p>\n\u003cp>For the study, Brandt looked at the \u003ca href=\"https://www.npr.org/sections/thesalt/2013/03/13/174112591/how-to-find-a-food-desert-near-you\">USDA's Food Access Research Atlas\u003c/a> to find census tracts for areas classified as food deserts. Then he compared these results with all the stores that accept SNAP and also deliver to those locations.\u003c/p>\n\u003cp>But while urban food deserts were overwhelmingly covered by delivery services offered through companies such as Instacart, Peapod and ShopRite, the results in rural areas were not nearly as promising.\u003c/p>\n\u003cp>Of the 59 rural census tracts analyzed, zero qualified for full grocery delivery. Thirty percent of them were partially deliverable to, and 69.5% of the tracts were not deliverable to at all.\u003c/p>\n\u003cp>The difference between partial and full delivery, Brandt explains, is a discrepancy in the two sets of data — while food deserts are measured by census tracts, delivery is determined by ZIP code.\u003c/p>\n\u003cp>\"They're mutually exclusive, and they don't define each other,\" he says. \"So that's why there's this middle category of partially deliverable, because some of the ZIP codes that were in the census tract for the food desert had delivery, but other ZIP codes in that same census tract did not.\"\u003c/p>\n\u003cp>There is also the challenge of paying for the delivery itself. As of now, SNAP benefits in participating states can be used to purchase food online but not to pay for delivery fees.\u003c/p>\n\u003cp>Julie Companey, the director of grocery marketing at \u003ca href=\"https://valassis.com/\">Valassis\u003c/a>, a firm that conducts market-specific research, says that ordering groceries through a service like Instacart could lead to a potential upmark in prices compared with the costs in stores. But for some SNAP recipients, the convenience of ordering online may still outweigh these hurdles.\u003c/p>\n\u003cp>Companey points to a 2017 \u003ca href=\"https://blog.fieldagent.net/food-stamps-users-surveyed-about-bopis-grocery-delivery\">survey\u003c/a> of SNAP recipients crowdsourced by Field Agent, a retail-auditing firm, in which 51% of respondents said they were \"completely likely\" to buy groceries online for pickup or delivery if given the option, even with additional delivery fees. The top three reasons respondents gave for choosing to order online were convenience, being able to pay for their groceries without other shoppers seeing they were using SNAP benefits and, for parents, not having to navigate the grocery store with their kids in tow.\u003c/p>\n\u003cp>Brandt says there's hope that these additional cost challenges, like delivery fees, can be addressed through the pilot program in the future. For now, he says the study is proof that maybe allowing more SNAP recipients to turn to online grocery delivery could mean an overall increase in the quality of food they're putting on the table.\u003c/p>\n\u003cp>The pilot program will run for two years, until April 2021, at which point it will undergo review to ensure that all online transactions are secure and run without technical difficulties. The USDA \u003ca href=\"https://www.fns.usda.gov/pressrelease/2017/fns-000117\">hopes\u003c/a> to eventually expand the program nationwide.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org\" rel=\"noopener noreferrer\" target=\"_blank\">www.npr.org\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Delivery service could make it easier to access fresh, healthy food in these areas, a study finds. It lends support to a pilot program that lets people pay for these groceries with food stamps.","status":"publish","parent":0,"modified":1576857718,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":827},"headData":{"title":"How Online Grocery Delivery Could Help Alleviate Food Deserts | KQED","description":"Delivery service could make it easier to access fresh, healthy food in these areas, a study finds. It lends support to a pilot program that lets people pay for these groceries with food stamps.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How Online Grocery Delivery Could Help Alleviate Food Deserts","datePublished":"2019-12-20T16:01:58.000Z","dateModified":"2019-12-20T16:01:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"136031 https://ww2.kqed.org/bayareabites/?p=136031","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/20/how-online-grocery-delivery-could-help-alleviate-food-deserts/","disqusTitle":"How Online Grocery Delivery Could Help Alleviate Food Deserts","nprImageCredit":"svetikd","nprByline":"Isabella Gomez Sarmiento, \u003ca href=\"https://www.npr.org/sections/thesalt/2019/12/19/787465701/how-online-grocery-delivery-could-help-alleviate-food-deserts\">NPR\u003c/a>","nprImageAgency":"Getty Images","nprStoryId":"787465701","nprApiLink":"http://api.npr.org/query?id=787465701&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/12/19/787465701/how-online-grocery-delivery-could-help-alleviate-food-deserts?ft=nprml&f=787465701","nprRetrievedStory":"1","nprPubDate":"Thu, 19 Dec 2019 09:33:00 -0500","nprStoryDate":"Thu, 19 Dec 2019 07:00:18 -0500","nprLastModifiedDate":"Thu, 19 Dec 2019 09:33:51 -0500","path":"/bayareabites/136031/how-online-grocery-delivery-could-help-alleviate-food-deserts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For people who live in food deserts, getting groceries can be a real challenge.\u003c/p>\n\u003cp>According to a 2009 U.S. Department of Agriculture \u003ca href=\"https://www.ers.usda.gov/webdocs/publications/42711/12716_ap036_1_.pdf?v=41055\">report\u003c/a>, about 2.3 million people in the United States live more than a mile away from a supermarket and don't have reliable vehicle access. If they don't own a car, they have to find a ride, take public transit, walk or bike to the closest store. The trip takes time, money and energy — and can be especially taxing for people who are older or who have physical disabilities.\u003c/p>\n\u003cp>But a \u003ca href=\"https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2756107\">new analysis\u003c/a> from researchers at Yale University suggests that one service already in place in many of these areas could help make it easier to access fresh, healthy food: online grocery delivery. And it lends support to expanding a \u003ca href=\"https://www.usda.gov/media/press-releases/2019/04/18/usda-launches-snap-online-purchasing-pilot\">pilot program\u003c/a> that lets people use their benefits from the Supplemental Nutrition Assistance Program — aka food stamps — to pay for those groceries.\u003c/p>\n\u003cp>\"For individuals using SNAP, there's been a lot of bad rap about the quality of food that they purchase, and there's not been a lot of focus on trying to support individuals getting better-quality diets that has been successful,\" says lead researcher \u003ca href=\"https://medicine.yale.edu/profile/eric_brandt/\">Eric J. Brandt\u003c/a>, national clinician scholar at Yale University's School of Medicine. \"So I really hope that this is part of that pathway towards better quality and better health.\"\u003c/p>\n\u003cp>The study, which was published by JAMA Network Open this month, looked at eight states in which SNAP recipients can \u003ca href=\"https://www.npr.org/2019/06/26/736181304/using-food-stamps-for-online-grocery-shopping-is-getting-easier\">use\u003c/a> their benefits to buy groceries online as part of the USDA pilot program: Alabama, Iowa, Maryland, Nebraska, New Jersey, New York, Oregon and Washington.\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>Within these states, the study found that nearly 93% of SNAP-eligible households in urban food deserts were located in areas that fully qualified for grocery delivery.\u003c/p>\n\u003cp>Brandt hopes the study is one step in finding more applicable solutions for people living in areas with high rates of food insecurity.\u003c/p>\n\u003cp>\"What is already in place as a potential mechanism to improve their access to quality foods? Delivery, definitely,\" he says.\u003c/p>\n\u003cp>For the study, Brandt looked at the \u003ca href=\"https://www.npr.org/sections/thesalt/2013/03/13/174112591/how-to-find-a-food-desert-near-you\">USDA's Food Access Research Atlas\u003c/a> to find census tracts for areas classified as food deserts. Then he compared these results with all the stores that accept SNAP and also deliver to those locations.\u003c/p>\n\u003cp>But while urban food deserts were overwhelmingly covered by delivery services offered through companies such as Instacart, Peapod and ShopRite, the results in rural areas were not nearly as promising.\u003c/p>\n\u003cp>Of the 59 rural census tracts analyzed, zero qualified for full grocery delivery. Thirty percent of them were partially deliverable to, and 69.5% of the tracts were not deliverable to at all.\u003c/p>\n\u003cp>The difference between partial and full delivery, Brandt explains, is a discrepancy in the two sets of data — while food deserts are measured by census tracts, delivery is determined by ZIP code.\u003c/p>\n\u003cp>\"They're mutually exclusive, and they don't define each other,\" he says. \"So that's why there's this middle category of partially deliverable, because some of the ZIP codes that were in the census tract for the food desert had delivery, but other ZIP codes in that same census tract did not.\"\u003c/p>\n\u003cp>There is also the challenge of paying for the delivery itself. As of now, SNAP benefits in participating states can be used to purchase food online but not to pay for delivery fees.\u003c/p>\n\u003cp>Julie Companey, the director of grocery marketing at \u003ca href=\"https://valassis.com/\">Valassis\u003c/a>, a firm that conducts market-specific research, says that ordering groceries through a service like Instacart could lead to a potential upmark in prices compared with the costs in stores. But for some SNAP recipients, the convenience of ordering online may still outweigh these hurdles.\u003c/p>\n\u003cp>Companey points to a 2017 \u003ca href=\"https://blog.fieldagent.net/food-stamps-users-surveyed-about-bopis-grocery-delivery\">survey\u003c/a> of SNAP recipients crowdsourced by Field Agent, a retail-auditing firm, in which 51% of respondents said they were \"completely likely\" to buy groceries online for pickup or delivery if given the option, even with additional delivery fees. The top three reasons respondents gave for choosing to order online were convenience, being able to pay for their groceries without other shoppers seeing they were using SNAP benefits and, for parents, not having to navigate the grocery store with their kids in tow.\u003c/p>\n\u003cp>Brandt says there's hope that these additional cost challenges, like delivery fees, can be addressed through the pilot program in the future. For now, he says the study is proof that maybe allowing more SNAP recipients to turn to online grocery delivery could mean an overall increase in the quality of food they're putting on the table.\u003c/p>\n\u003cp>The pilot program will run for two years, until April 2021, at which point it will undergo review to ensure that all online transactions are secure and run without technical difficulties. The USDA \u003ca href=\"https://www.fns.usda.gov/pressrelease/2017/fns-000117\">hopes\u003c/a> to eventually expand the program nationwide.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org\" rel=\"noopener noreferrer\" target=\"_blank\">www.npr.org\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136031/how-online-grocery-delivery-could-help-alleviate-food-deserts","authors":["byline_bayareabites_136031"],"categories":["bayareabites_1962","bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_1927"],"tags":["bayareabites_9531","bayareabites_14158","bayareabites_11838"],"featImg":"bayareabites_136034","label":"bayareabites"},"bayareabites_129251":{"type":"posts","id":"bayareabites_129251","meta":{"index":"posts_1591205157","site":"bayareabites","id":"129251","score":null,"sort":[1531158155000]},"guestAuthors":[],"slug":"an-oakland-community-grocery-store-feeds-its-people","title":"An Oakland Community Grocery Store Feeds Its People","publishDate":1531158155,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>In late June, the \u003c/em>\u003cem>\u003ca href=\"https://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>\u003c/em>\u003cem> at UC Berkeley launched a multi-media project \u003c/em>\u003cem>\u003ca href=\"https://food.berkeley.edu/resources/changemakers/\">Hungry for Change\u003c/a>\u003c/em>\u003cem>, which features twenty trailblazing food systems reformers from across the Golden State, dedicated to advancing equity, health, and sustainability in food and farming systems. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Several of the individuals profiled—who work in a range of fields including farming, food advocacy, and food security—call the Bay Area home. What they have in common: These innovators offer seeds of hope during challenging times.\u003c/em>\u003c/p>\n\u003cp>\u003cem> \u003c/em>\u003cem>Meet Oakland food business owner Adrionna Fike, a champion of the cooperative grocery model in an age of \u003c/em>\u003cem>\u003ca href=\"https://www.kqed.org/bayareabites/125376/can-food-co-ops-survive-the-new-retail-reality\">mega-retail stores\u003c/a>\u003c/em>\u003cem> and \u003c/em>\u003cem>\u003ca href=\"https://www.sfchronicle.com/food/article/Good-Eggs-hatches-new-plan-for-online-food-11060438.php\">online delivery services\u003c/a>\u003c/em>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>Adrionna Fike is a worker-owner at the cooperative Mandela Grocery Cooperative in West Oakland. Fike was drawn to the community-oriented co-op—which is owned and operated by young black people—when she relocated to Oakland in 2008. Raised in an athletic family in Los Angeles, Fike, who played basketball for Columbia University while attending Barnard College, grew up eating processed food before health challenges forced her to reconsider her diet. The grocery sells organic and conventional produce from small local farms, dairy and meat from nearby ranches, and wholesome packaged foods. The grocery store is slated to move to a larger location in 2018.\u003c/p>\n\u003cp>Adrionna Fike had always dreamed of owning a neighborhood store selling good food that resonated with the community and held a particular concern for African American life. She imagined a store where African Americans felt welcome, that paid homage to historic black culture, and served as a place of nourishment in mind, body, spirit, and soul. She found such a home in West Oakland at the \u003ca href=\"https://www.mandelafoods.com/\">Mandela Grocery Cooperative\u003c/a>, which opened its doors in June 2009 under the Mandela Foods Cooperative banner, with the goal of providing access to affordable, healthy, and culturally relevant foods. “From the day I set foot inside the store I knew I wanted to be a part of it,” says Fike, who came on board in 2012. The cooperative model, with its team approach and esprit de corps, appeals to Fike, who describes her workplace as a joyous environment where she can be herself. In turn, being of service to others feeds Fike. “I like serving people, that’s my calling and my reward, I receive so much back from our customers.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>West Oakland has long been overlooked by supermarket chains. Instead, corner liquor stores have proliferated. Such stores typically offer mass-market products of questionable nutritional value, the kind of food that is detrimental to health and contributes to high rates of heart disease, obesity, and diabetes among African Americans.\u003c/p>\n\u003cfigure id=\"attachment_129259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new.jpg\" alt=\"“The face of the community…the guardian of food security.”\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The face of the community…the guardian of food security.” \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A full-service grocery store* has long been high on the wish list of residents of this community, which struggled for decades with high crime, pollution, and underemployment. West Oakland is considered a food desert by the US Department of Agriculture. The term refers to impoverished neighborhoods devoid of stores or markets selling fresh fruits and vegetables and other nutritious food. A historically vibrant enclave for African American artists, the area is experiencing a regeneration fueled by gentrification pressures from the San Francisco Bay Area’s technology boom. There’s also a resurgence of black culture in the area, from African American chefs and food producers to muralists, sculptors, and other creative makers—many of whom shop at the store, Fike adds. ”The co-op is the face of the community, the guardian of food security here. It’s important to put resources into the places where people live,” says Fike.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mandelamarketplace.org/\">Mandela MarketPlace\u003c/a>, a nonprofit with a decade-old program that, among other efforts, delivers fresh fruits and vegetables to corner stores, was instrumental in opening the co-op. But in Spring 2018, the grocery store became independent of that organization, says Fike. Now, the co-op is attempting to expand by raising $1 million through a \u003ca href=\"https://www.gofundme.com/MandelaGrocery\">crowdfunding effort\u003c/a> and a \u003ca href=\"http://www.mandelafoods.com/expansion\">proposal\u003c/a> for soda tax funds from the city of Oakland. It’s a pivotal time in the co-op’s history.\u003c/p>\n\u003cp>In 2017, the grocery business landed a lease on an 11,000-square-foot prime corner spot next door to its current digs. The co-op originally wanted to occupy the space but lost out years earlier to a national chain store. The co-op’s first location is just 2,500-square-feet, and some of that space houses a separate café. For years, the store—with its local produce and perishables, bulk-bin offerings, and dry goods—had to compete for customers with a 99 Cents Only Store next door (that store, which closed in early 2017, offered conventional packaged foods and produce at a deep discount).\u003c/p>\n\u003cfigure id=\"attachment_129256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new.jpg\" alt=\"The cooperative measures success in many ways. Getting fresh produce into the community is one.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cooperative measures success in many ways. Getting fresh produce into the community is one. \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After the co-op opened in the midst of a nationwide recession it struggled early on. But sales grew modestly each year. Its customers reflect today’s West Oakland: a diverse group of local residents, including people of color and low-income residents, commuters (it’s opposite a BART stop), and a new wave of workers from San Francisco. Some are priced out of the city, some prefer the culture of West Oakland over the current climate in San Francisco, and some are well-compensated tech employees. The co-op also cultivates a strong youth culture among worker-owners and customers alike. The mix has helped keep the co-op’s doors open during tough times while also staying true to its mission.\u003c/p>\n\u003cp>But this isn’t a generic grocery store, nor is it some hippie counterculture co-op. It’s a modern market, with murals of African Americans on its window and a playlist that reflects the staff’s tastes. “We’ve succeeded because we’ve created a comfortable vibe,” says Fike, 35, of the team, which currently consists of three other co-owners and a half-dozen candidates on track to become co-owners. “It reflects the foodways, art, and style of African American culture and the people who work in the store are personable and genuine. Customers like the staff, the energy, the music.” All this helps make the co-op a destination, which is key since consumers can otherwise buy everything they need without ever leaving the house. “Everything about my workplace is gratifying—on both sides of the counter,” says Fike. “There’s respect from my co-workers and from the customers for what we’re doing here. We’re creating community and culture and, as a former anthropology student, that’s what’s most interesting to me. It is at the heart of what it means to be human.”\u003c/p>\n\u003cfigure id=\"attachment_129258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new.jpg\" alt=\"In the co-op model, every worker-owner has a voice at the table.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the co-op model, every worker-owner has a voice at the table. \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The co-op measures success in many ways. Getting produce to the people is at its core: From 2013 to 2016, the store distributed more than 700,000 pounds of fresh produce, 46 percent of it from family farms within 200 miles of Oakland, helping keep small farmers on the land by boosting their income. The co-op has circulated more than $7 million within the local community.\u003c/p>\n\u003cp>The store looks for ways to make eating well more affordable. It features innovative programing such as \u003ca href=\"http://www.mandelamarketplace.org/freshcreds\">Fresh Creds\u003c/a>, a \u003ca href=\"https://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\">Supplemental Nutrition Assistance Program\u003c/a> (SNAP or “food stamps”) match incentive. The co-op fulfills a federal grant secured by Mandela MarketPlace that entitles any shopper who spends money on fresh produce, frozen fruits and vegetables, or canned fruits and vegetable without added sugar to a 50 percent discount on those items. It’s been a hit with customers.\u003c/p>\n\u003cp>The cooperative also offers an owner like Fike the chance to be part of a business based on equality and inclusion in pay, profit-sharing, and a voice at the table. “This is a sustainable model,” says Fike. “When you operate ethically with integrity, honesty, and transparency, people respond to that and are inspired by that.”\u003c/p>\n\u003cp>\u003cem>Reprinted with permission from \u003c/em>\u003ca href=\"https://food.berkeley.edu/resources/changemakers/\">Hungry for Change\u003c/a>\u003cem>, a publication of the \u003ca href=\"https://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>. Read about other California emerging food systems changemakers \u003ca href=\"https://food.berkeley.edu/resources/changemakers/the-changemakers-of-hungry-for-change/\">here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>*In April this year, \u003ca href=\"https://communityfoodsmarket.com/\">Community Foods Market\u003c/a> (formerly People’s Community Market) broke ground on its \u003ca href=\"https://www.sfchronicle.com/news/article/Community-Foods-Market-finally-breaks-ground-in-12839166.php\">long-awaited, full-service grocery store\u003c/a> in West Oakland, which BAB reported on back in \u003ca href=\"https://www.kqed.org/bayareabites/59137/coming-soon-a-supermarket-in-west-oakland\">2013\u003c/a> and \u003ca href=\"https://www.kqed.org/bayareabites/30498/peoples-community-market-closer-to-finding-funding-with-white-house-announcement\">2011\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>https://youtu.be/wRDFCHOeuJ4\u003c/p>\n\n","blocks":[],"excerpt":"The Berkeley Food Institute launches \u003cem>Hungry for Change\u003c/em>, a multi-media project showcasing twenty emerging food systems leaders. Meet one of them: Adrionna Fike, co-owner of Mandela Grocery Cooperative in West Oakland.","status":"publish","parent":0,"modified":1531325452,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1484},"headData":{"title":"An Oakland Community Grocery Store Feeds Its People | KQED","description":"The Berkeley Food Institute launches Hungry for Change, a multi-media project showcasing twenty emerging food systems leaders. Meet one of them: Adrionna Fike, co-owner of Mandela Grocery Cooperative in West Oakland.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"An Oakland Community Grocery Store Feeds Its People","datePublished":"2018-07-09T17:42:35.000Z","dateModified":"2018-07-11T16:10:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"129251 https://ww2.kqed.org/bayareabites/?p=129251","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/07/09/an-oakland-community-grocery-store-feeds-its-people/","disqusTitle":"An Oakland Community Grocery Store Feeds Its People","path":"/bayareabites/129251/an-oakland-community-grocery-store-feeds-its-people","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>In late June, the \u003c/em>\u003cem>\u003ca href=\"https://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>\u003c/em>\u003cem> at UC Berkeley launched a multi-media project \u003c/em>\u003cem>\u003ca href=\"https://food.berkeley.edu/resources/changemakers/\">Hungry for Change\u003c/a>\u003c/em>\u003cem>, which features twenty trailblazing food systems reformers from across the Golden State, dedicated to advancing equity, health, and sustainability in food and farming systems. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Several of the individuals profiled—who work in a range of fields including farming, food advocacy, and food security—call the Bay Area home. What they have in common: These innovators offer seeds of hope during challenging times.\u003c/em>\u003c/p>\n\u003cp>\u003cem> \u003c/em>\u003cem>Meet Oakland food business owner Adrionna Fike, a champion of the cooperative grocery model in an age of \u003c/em>\u003cem>\u003ca href=\"https://www.kqed.org/bayareabites/125376/can-food-co-ops-survive-the-new-retail-reality\">mega-retail stores\u003c/a>\u003c/em>\u003cem> and \u003c/em>\u003cem>\u003ca href=\"https://www.sfchronicle.com/food/article/Good-Eggs-hatches-new-plan-for-online-food-11060438.php\">online delivery services\u003c/a>\u003c/em>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>Adrionna Fike is a worker-owner at the cooperative Mandela Grocery Cooperative in West Oakland. Fike was drawn to the community-oriented co-op—which is owned and operated by young black people—when she relocated to Oakland in 2008. Raised in an athletic family in Los Angeles, Fike, who played basketball for Columbia University while attending Barnard College, grew up eating processed food before health challenges forced her to reconsider her diet. The grocery sells organic and conventional produce from small local farms, dairy and meat from nearby ranches, and wholesome packaged foods. The grocery store is slated to move to a larger location in 2018.\u003c/p>\n\u003cp>Adrionna Fike had always dreamed of owning a neighborhood store selling good food that resonated with the community and held a particular concern for African American life. She imagined a store where African Americans felt welcome, that paid homage to historic black culture, and served as a place of nourishment in mind, body, spirit, and soul. She found such a home in West Oakland at the \u003ca href=\"https://www.mandelafoods.com/\">Mandela Grocery Cooperative\u003c/a>, which opened its doors in June 2009 under the Mandela Foods Cooperative banner, with the goal of providing access to affordable, healthy, and culturally relevant foods. “From the day I set foot inside the store I knew I wanted to be a part of it,” says Fike, who came on board in 2012. The cooperative model, with its team approach and esprit de corps, appeals to Fike, who describes her workplace as a joyous environment where she can be herself. In turn, being of service to others feeds Fike. “I like serving people, that’s my calling and my reward, I receive so much back from our customers.”\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>West Oakland has long been overlooked by supermarket chains. Instead, corner liquor stores have proliferated. Such stores typically offer mass-market products of questionable nutritional value, the kind of food that is detrimental to health and contributes to high rates of heart disease, obesity, and diabetes among African Americans.\u003c/p>\n\u003cfigure id=\"attachment_129259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new.jpg\" alt=\"“The face of the community…the guardian of food security.”\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.17.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The face of the community…the guardian of food security.” \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A full-service grocery store* has long been high on the wish list of residents of this community, which struggled for decades with high crime, pollution, and underemployment. West Oakland is considered a food desert by the US Department of Agriculture. The term refers to impoverished neighborhoods devoid of stores or markets selling fresh fruits and vegetables and other nutritious food. A historically vibrant enclave for African American artists, the area is experiencing a regeneration fueled by gentrification pressures from the San Francisco Bay Area’s technology boom. There’s also a resurgence of black culture in the area, from African American chefs and food producers to muralists, sculptors, and other creative makers—many of whom shop at the store, Fike adds. ”The co-op is the face of the community, the guardian of food security here. It’s important to put resources into the places where people live,” says Fike.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mandelamarketplace.org/\">Mandela MarketPlace\u003c/a>, a nonprofit with a decade-old program that, among other efforts, delivers fresh fruits and vegetables to corner stores, was instrumental in opening the co-op. But in Spring 2018, the grocery store became independent of that organization, says Fike. Now, the co-op is attempting to expand by raising $1 million through a \u003ca href=\"https://www.gofundme.com/MandelaGrocery\">crowdfunding effort\u003c/a> and a \u003ca href=\"http://www.mandelafoods.com/expansion\">proposal\u003c/a> for soda tax funds from the city of Oakland. It’s a pivotal time in the co-op’s history.\u003c/p>\n\u003cp>In 2017, the grocery business landed a lease on an 11,000-square-foot prime corner spot next door to its current digs. The co-op originally wanted to occupy the space but lost out years earlier to a national chain store. The co-op’s first location is just 2,500-square-feet, and some of that space houses a separate café. For years, the store—with its local produce and perishables, bulk-bin offerings, and dry goods—had to compete for customers with a 99 Cents Only Store next door (that store, which closed in early 2017, offered conventional packaged foods and produce at a deep discount).\u003c/p>\n\u003cfigure id=\"attachment_129256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new.jpg\" alt=\"The cooperative measures success in many ways. Getting fresh produce into the community is one.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.7.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cooperative measures success in many ways. Getting fresh produce into the community is one. \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After the co-op opened in the midst of a nationwide recession it struggled early on. But sales grew modestly each year. Its customers reflect today’s West Oakland: a diverse group of local residents, including people of color and low-income residents, commuters (it’s opposite a BART stop), and a new wave of workers from San Francisco. Some are priced out of the city, some prefer the culture of West Oakland over the current climate in San Francisco, and some are well-compensated tech employees. The co-op also cultivates a strong youth culture among worker-owners and customers alike. The mix has helped keep the co-op’s doors open during tough times while also staying true to its mission.\u003c/p>\n\u003cp>But this isn’t a generic grocery store, nor is it some hippie counterculture co-op. It’s a modern market, with murals of African Americans on its window and a playlist that reflects the staff’s tastes. “We’ve succeeded because we’ve created a comfortable vibe,” says Fike, 35, of the team, which currently consists of three other co-owners and a half-dozen candidates on track to become co-owners. “It reflects the foodways, art, and style of African American culture and the people who work in the store are personable and genuine. Customers like the staff, the energy, the music.” All this helps make the co-op a destination, which is key since consumers can otherwise buy everything they need without ever leaving the house. “Everything about my workplace is gratifying—on both sides of the counter,” says Fike. “There’s respect from my co-workers and from the customers for what we’re doing here. We’re creating community and culture and, as a former anthropology student, that’s what’s most interesting to me. It is at the heart of what it means to be human.”\u003c/p>\n\u003cfigure id=\"attachment_129258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new.jpg\" alt=\"In the co-op model, every worker-owner has a voice at the table.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-129258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/BFI_B-roll_Adrionna_1.15.1-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the co-op model, every worker-owner has a voice at the table. \u003ccite>(Fabián Aguirre and Maya Pisciotto, \u003ca href=\"http://www.theunderstory.co\">The Understory \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The co-op measures success in many ways. Getting produce to the people is at its core: From 2013 to 2016, the store distributed more than 700,000 pounds of fresh produce, 46 percent of it from family farms within 200 miles of Oakland, helping keep small farmers on the land by boosting their income. The co-op has circulated more than $7 million within the local community.\u003c/p>\n\u003cp>The store looks for ways to make eating well more affordable. It features innovative programing such as \u003ca href=\"http://www.mandelamarketplace.org/freshcreds\">Fresh Creds\u003c/a>, a \u003ca href=\"https://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\">Supplemental Nutrition Assistance Program\u003c/a> (SNAP or “food stamps”) match incentive. The co-op fulfills a federal grant secured by Mandela MarketPlace that entitles any shopper who spends money on fresh produce, frozen fruits and vegetables, or canned fruits and vegetable without added sugar to a 50 percent discount on those items. It’s been a hit with customers.\u003c/p>\n\u003cp>The cooperative also offers an owner like Fike the chance to be part of a business based on equality and inclusion in pay, profit-sharing, and a voice at the table. “This is a sustainable model,” says Fike. “When you operate ethically with integrity, honesty, and transparency, people respond to that and are inspired by that.”\u003c/p>\n\u003cp>\u003cem>Reprinted with permission from \u003c/em>\u003ca href=\"https://food.berkeley.edu/resources/changemakers/\">Hungry for Change\u003c/a>\u003cem>, a publication of the \u003ca href=\"https://food.berkeley.edu/\">Berkeley Food Institute\u003c/a>. Read about other California emerging food systems changemakers \u003ca href=\"https://food.berkeley.edu/resources/changemakers/the-changemakers-of-hungry-for-change/\">here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>*In April this year, \u003ca href=\"https://communityfoodsmarket.com/\">Community Foods Market\u003c/a> (formerly People’s Community Market) broke ground on its \u003ca href=\"https://www.sfchronicle.com/news/article/Community-Foods-Market-finally-breaks-ground-in-12839166.php\">long-awaited, full-service grocery store\u003c/a> in West Oakland, which BAB reported on back in \u003ca href=\"https://www.kqed.org/bayareabites/59137/coming-soon-a-supermarket-in-west-oakland\">2013\u003c/a> and \u003ca href=\"https://www.kqed.org/bayareabites/30498/peoples-community-market-closer-to-finding-funding-with-white-house-announcement\">2011\u003c/a>.\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>\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/wRDFCHOeuJ4'\n title='//www.youtube.com/embed/wRDFCHOeuJ4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/129251/an-oakland-community-grocery-store-feeds-its-people","authors":["5125"],"categories":["bayareabites_109","bayareabites_8770","bayareabites_11028","bayareabites_3032","bayareabites_10028","bayareabites_1245","bayareabites_1875","bayareabites_366","bayareabites_2035"],"tags":["bayareabites_16199","bayareabites_14124","bayareabites_9531","bayareabites_16202","bayareabites_16201","bayareabites_16200","bayareabites_16203","bayareabites_11838"],"featImg":"bayareabites_129260","label":"bayareabites"},"bayareabites_111835":{"type":"posts","id":"bayareabites_111835","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111835","score":null,"sort":[1473207958000]},"guestAuthors":[],"slug":"one-restaurants-recipe-for-social-good-same-meals-different-prices","title":"One Restaurant's Recipe For Social Good: Same Meals, Different Prices","publishDate":1473207958,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ciframe width=\"100%\" height=\"290\" src=\"https://www.npr.org/player/embed/492240882/492284239\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>A restaurant chain that charges twice as much for a meal in one location as it does in another? You would think that's a recipe for angry customers.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.everytable.com/\">Everytable\u003c/a> in Los Angeles is betting that this will prove a successful business model, while also serving up a hefty side of social mission.\u003c/p>\n\u003cp>Here's the concept behind the new chain: Customers walk in and grab a to-go container of pre-made, healthful meals prepared by chefs who've previously worked in some of the finest restaurants in LA and New York. They can heat up the meals in microwaves at the restaurant, or take them home. And everything is priced affordably — though the price changes, depending on the neighborhood. The goal is to make nutritious food more available to everyone.\u003c/p>\n\u003cp>The first location opened this summer in South Los Angeles, a low-income area. The next one will soon open in a well-off neighborhood of downtown LA, and there are plans for outlets in other parts of the city. Each location will have the same exact menus and decor, but with different price plans.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Founders Sam Polk and David Foster spoke with Robin Young of \u003cem>Here & Now\u003c/em> at NPR West in Culver City, Calif. Highlights from their conversation follow, edited for length and clarity.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On using their Wall Street experience\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111838\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf.jpg\" alt=\"Everytable's California Cobb salad dish\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-111838\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Everytable's California Cobb salad dish \u003ccite>(Courtesy of Everytable)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sam:\u003c/strong> In 2013, I founded a nonprofit called Groceryships, which works at the intersection of poverty and food-related health issues like obesity and diabetes. Groceryships is in South Los Angeles, where per capita income is $13K a year. It helps parents who live in food deserts — places where there's very little fresh food and tons of fast food. It helps parents get healthy through a program that includes nutrition education, healthy cooking schools, fresh produce and emotional support groups. We kept hearing from a lot of the parents we were working with. Things like, \"I need to get food on the go, and I don't have a lot of money. So I go to McDonald's.\"\u003c/p>\n\u003cp>I'm a former hedge fund trader, and David's a former private equity guy, and we basically took out our pencils and tried to figure out a concept for a business that would make healthy food that would be affordable for the families in the neighborhoods that Groceryships was serving.\u003c/p>\n\u003cp>\u003cstrong>On the difference between the two restaurant locations\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>David:\u003c/strong> At the location in South LA, we offer meals on average for under $4. We've got a variety of items like kale Caesar salad and a California Cobb salad, as well as some warm items like puebla chicken tinga and Jamaican jerk chicken. We offer some kids meals that sell for $2.95. The model for that store is to try to be priced affordably for the local community, but also priced competitively with what else is there — like fast food. ... The second location is opening up downtown, which is about 2 miles from the first one, but the demographics are quite different there. It's more of a professional crowd. That location is going to be offering the same meals, but for about $7.95 on average. We think that's priced really competitively with what's downtown, like Whole Foods and Sweet Green and Tender Greens. Those are great, healthy and fast options that typically cost about $10 to $12. So we think that even though it's twice the price [as the same meal you can buy at the South LA store] only a couple of miles away, it's still offering great relative value.\u003c/p>\n\u003cfigure id=\"attachment_111836\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021.jpg\" alt=\"Everytable opened its first location, in South Los Angeles, on July 30.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-111836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Everytable opened its first location, in South Los Angeles, on July 30. \u003ccite>( Courtesy of Everytable)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On the relationship between the two restaurants\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>David:\u003c/strong> Each store is designed to be individually profitable. At $4 per meal in South LA, we're not making much money from each meal sold. But if we get enough people to come out — and we're already seeing great traction — it will actually be profitable. The location downtown will also be profitable. So together they're part of this company that's working to improve access. The higher-priced location will help fund the growth of new locations in both markets.\u003c/p>\n\u003cp>\u003cstrong>On having one central kitchen\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111839\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41.jpg\" alt=\"Everytable's meals are prepared in a central kitchen, then packaged in to-go containers. Customers can heat them and eat them at the restaurant or take them home for later.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-111839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Everytable's meals are prepared in a central kitchen, then packaged in to-go containers. Customers can heat them and eat them at the restaurant or take them home for later. \u003ccite>(Courtesy of Everytable)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sam:\u003c/strong> The central kitchen produces a large amount of healthy food. We have two chefs: One is the former head chef of Le Cirque, one of the greatest restaurants in the country. The other was the head chef of a Culver City restaurant called A-Frame that was super hot and super local. They're creating these meals like the Jamaican jerk chicken and blackened fish that are ... mind blowing, and then at the commissary packaging them in grab-and-go containers. And that's a really simple but key economic insight. A standard restaurant is 2,500 square feet, has 10 to 15 employees and a fully built-out kitchen. Because of all those additional costs, they can't sell healthy food at a low price. But we open stores that are 500 to 750 square feet, and we don't need a commercial kitchen because all the food is already in containers. Because of that, we only need two employees in the store. So all of those savings are passed on to customers, who have these delicious, healthy meals that you can get faster than walking into a fast food place.\u003c/p>\n\u003cp>\u003cstrong>On changing attitudes about fast food\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Sam:\u003c/strong> We actually think there's something of a misconception around this issue, which is that people in South LA have access to fast food largely because it's the only affordable solution. We know from our work with Groceryships, and now with the incredible sales that we've seen in the first month of Everytable, that there is high demand for healthy, nutritious food within the South Central community.\u003c/p>\n\u003cp>What people think of as healthy food is actually what people just called food 50 years ago. And by that I mean cultural traditions of incredible cuisine that have existed for centuries. And we're bringing those back. We're going to the communities that we're trying to serve and asking, \"What are the meals in your culinary tradition that you love, but you don't see offered for a good price in a convenient manner right now?\" And then we're creating those meals and selling them at a really attractive price. \u003cem>[Interviewer's note: Of course, there are small pockets of great little joints all over South LA that are making great food, but not enough right now to compete with fast food.]\u003c/em>\u003c/p>\n\u003cp>\u003cem>This interview aired on \u003c/em>Here & Now\u003cem>, a public radio show from NPR and WBUR in Boston. \u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The founders of Everytable in LA have created identical grab-and-go restaurants full of healthful food options, but with different pricing structures depending on the communities they serve.","status":"publish","parent":0,"modified":1473207958,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://www.npr.org/player/embed/492240882/492284239"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1182},"headData":{"title":"One Restaurant's Recipe For Social Good: Same Meals, Different Prices | KQED","description":"The founders of Everytable in LA have created identical grab-and-go restaurants full of healthful food options, but with different pricing structures depending on the communities they serve.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"One Restaurant's Recipe For Social Good: Same Meals, Different Prices","datePublished":"2016-09-07T00:25:58.000Z","dateModified":"2016-09-07T00:25:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"111835 http://ww2.kqed.org/bayareabites/?p=111835","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/09/06/one-restaurants-recipe-for-social-good-same-meals-different-prices/","disqusTitle":"One Restaurant's Recipe For Social Good: Same Meals, Different Prices","nprImageAgency":"Courtesy of Everytable","nprStoryId":"492240882","nprApiLink":"http://api.npr.org/query?id=492240882&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/09/02/492240882/one-restaurants-recipe-for-social-good-same-meals-different-prices?ft=nprml&f=492240882","nprRetrievedStory":"1","nprPubDate":"Mon, 05 Sep 2016 11:08:00 -0400","nprStoryDate":"Fri, 02 Sep 2016 07:00:00 -0400","nprLastModifiedDate":"Mon, 05 Sep 2016 11:08:17 -0400","path":"/bayareabites/111835/one-restaurants-recipe-for-social-good-same-meals-different-prices","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe width=\"100%\" height=\"290\" src=\"https://www.npr.org/player/embed/492240882/492284239\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>A restaurant chain that charges twice as much for a meal in one location as it does in another? You would think that's a recipe for angry customers.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.everytable.com/\">Everytable\u003c/a> in Los Angeles is betting that this will prove a successful business model, while also serving up a hefty side of social mission.\u003c/p>\n\u003cp>Here's the concept behind the new chain: Customers walk in and grab a to-go container of pre-made, healthful meals prepared by chefs who've previously worked in some of the finest restaurants in LA and New York. They can heat up the meals in microwaves at the restaurant, or take them home. And everything is priced affordably — though the price changes, depending on the neighborhood. The goal is to make nutritious food more available to everyone.\u003c/p>\n\u003cp>The first location opened this summer in South Los Angeles, a low-income area. The next one will soon open in a well-off neighborhood of downtown LA, and there are plans for outlets in other parts of the city. Each location will have the same exact menus and decor, but with different price plans.\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>Founders Sam Polk and David Foster spoke with Robin Young of \u003cem>Here & Now\u003c/em> at NPR West in Culver City, Calif. Highlights from their conversation follow, edited for length and clarity.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On using their Wall Street experience\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111838\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf.jpg\" alt=\"Everytable's California Cobb salad dish\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-111838\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/california-cobb-salad_everytable_enl-000257b7074744b02f9e538996d92245245e55bf-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Everytable's California Cobb salad dish \u003ccite>(Courtesy of Everytable)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sam:\u003c/strong> In 2013, I founded a nonprofit called Groceryships, which works at the intersection of poverty and food-related health issues like obesity and diabetes. Groceryships is in South Los Angeles, where per capita income is $13K a year. It helps parents who live in food deserts — places where there's very little fresh food and tons of fast food. It helps parents get healthy through a program that includes nutrition education, healthy cooking schools, fresh produce and emotional support groups. We kept hearing from a lot of the parents we were working with. Things like, \"I need to get food on the go, and I don't have a lot of money. So I go to McDonald's.\"\u003c/p>\n\u003cp>I'm a former hedge fund trader, and David's a former private equity guy, and we basically took out our pencils and tried to figure out a concept for a business that would make healthy food that would be affordable for the families in the neighborhoods that Groceryships was serving.\u003c/p>\n\u003cp>\u003cstrong>On the difference between the two restaurant locations\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>David:\u003c/strong> At the location in South LA, we offer meals on average for under $4. We've got a variety of items like kale Caesar salad and a California Cobb salad, as well as some warm items like puebla chicken tinga and Jamaican jerk chicken. We offer some kids meals that sell for $2.95. The model for that store is to try to be priced affordably for the local community, but also priced competitively with what else is there — like fast food. ... The second location is opening up downtown, which is about 2 miles from the first one, but the demographics are quite different there. It's more of a professional crowd. That location is going to be offering the same meals, but for about $7.95 on average. We think that's priced really competitively with what's downtown, like Whole Foods and Sweet Green and Tender Greens. Those are great, healthy and fast options that typically cost about $10 to $12. So we think that even though it's twice the price [as the same meal you can buy at the South LA store] only a couple of miles away, it's still offering great relative value.\u003c/p>\n\u003cfigure id=\"attachment_111836\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021.jpg\" alt=\"Everytable opened its first location, in South Los Angeles, on July 30.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-111836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/everytableexterior_enl-6e6465074f251ef9dc92cb8365b3e75cb7ee8021-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Everytable opened its first location, in South Los Angeles, on July 30. \u003ccite>( Courtesy of Everytable)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On the relationship between the two restaurants\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>David:\u003c/strong> Each store is designed to be individually profitable. At $4 per meal in South LA, we're not making much money from each meal sold. But if we get enough people to come out — and we're already seeing great traction — it will actually be profitable. The location downtown will also be profitable. So together they're part of this company that's working to improve access. The higher-priced location will help fund the growth of new locations in both markets.\u003c/p>\n\u003cp>\u003cstrong>On having one central kitchen\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111839\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41.jpg\" alt=\"Everytable's meals are prepared in a central kitchen, then packaged in to-go containers. Customers can heat them and eat them at the restaurant or take them home for later.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-111839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/enl-e0eb67516912c1eb1bc80d5a22642ee4ffeb6d41-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Everytable's meals are prepared in a central kitchen, then packaged in to-go containers. Customers can heat them and eat them at the restaurant or take them home for later. \u003ccite>(Courtesy of Everytable)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sam:\u003c/strong> The central kitchen produces a large amount of healthy food. We have two chefs: One is the former head chef of Le Cirque, one of the greatest restaurants in the country. The other was the head chef of a Culver City restaurant called A-Frame that was super hot and super local. They're creating these meals like the Jamaican jerk chicken and blackened fish that are ... mind blowing, and then at the commissary packaging them in grab-and-go containers. And that's a really simple but key economic insight. A standard restaurant is 2,500 square feet, has 10 to 15 employees and a fully built-out kitchen. Because of all those additional costs, they can't sell healthy food at a low price. But we open stores that are 500 to 750 square feet, and we don't need a commercial kitchen because all the food is already in containers. Because of that, we only need two employees in the store. So all of those savings are passed on to customers, who have these delicious, healthy meals that you can get faster than walking into a fast food place.\u003c/p>\n\u003cp>\u003cstrong>On changing attitudes about fast food\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Sam:\u003c/strong> We actually think there's something of a misconception around this issue, which is that people in South LA have access to fast food largely because it's the only affordable solution. We know from our work with Groceryships, and now with the incredible sales that we've seen in the first month of Everytable, that there is high demand for healthy, nutritious food within the South Central community.\u003c/p>\n\u003cp>What people think of as healthy food is actually what people just called food 50 years ago. And by that I mean cultural traditions of incredible cuisine that have existed for centuries. And we're bringing those back. We're going to the communities that we're trying to serve and asking, \"What are the meals in your culinary tradition that you love, but you don't see offered for a good price in a convenient manner right now?\" And then we're creating those meals and selling them at a really attractive price. \u003cem>[Interviewer's note: Of course, there are small pockets of great little joints all over South LA that are making great food, but not enough right now to compete with fast food.]\u003c/em>\u003c/p>\n\u003cp>\u003cem>This interview aired on \u003c/em>Here & Now\u003cem>, a public radio show from NPR and WBUR in Boston. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111835/one-restaurants-recipe-for-social-good-same-meals-different-prices","authors":["5403"],"categories":["bayareabites_4084","bayareabites_181"],"tags":["bayareabites_15591","bayareabites_1435","bayareabites_9531"],"featImg":"bayareabites_111836","label":"bayareabites"},"bayareabites_109998":{"type":"posts","id":"bayareabites_109998","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109998","score":null,"sort":[1465843200000]},"guestAuthors":[],"slug":"mobile-pantries-get-fresh-food-to-where-people-need-it-most","title":"Mobile Pantries Get Fresh Food to Where People Need It Most","publishDate":1465843200,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>School is letting out, and the back parking lot of \u003ca href=\"http://www.ousd.org/laurel\">Laurel Elementary School\u003c/a> in East Oakland bustles with activity. As children stream out of the building, many join their parents and caregivers in line at the bi-monthly mobile food pantry run by the \u003ca href=\"http://www.accfb.org/\">Alameda County Community Food Bank\u003c/a>. Together, the children and adults select apples, oranges, and onions from the produce-only pantry.\u003cspan id=\"more-24801\">\u003c/span>\u003c/p>\n\u003cp>Sherrie Lowe, who has two children and a grandchild at Laurel, has been using mobile pantries at the school for three or four years now. For her, the mobile pantry is all about convenience. “You pick up your kids, you pick up your fruit, you pick up your vegetables all at one stop,” she says amidst the lively activity of the pantry line.\u003c/p>\n\u003cp>Guillermo Villarreal, whose daughter attends the school as well, also stressed the convenience. He’s heard of a bigger pantry in East Oakland, but says, “It’s so hard to get there when you have no transportation and you have to borrow people’s cars.”\u003c/p>\n\u003cp>While the U.S. produces more than enough food to go around, roughly 48 million Americans—more than 15 percent—live in food-insecure homes, according to a 2014 study by the U.S. hunger relief organization Feeding America. Compounding the problem, between 500,000 and 1 million adults will \u003ca href=\"http://www.cbpp.org/research/food-assistance/more-than-500000-adults-will-lose-snap-benefits-in-2016-as-waivers-expire\">lose their SNAP benefits\u003c/a> (formerly known as the Food Stamp Program) over the course of 2016 as their waivers expire.\u003c/p>\n\u003cp>As providers of groceries, prepared meals, and nutrition education, food banks serve as a vital lifeline for people unable to access the type or quantity of food they need for a healthy lifestyle. Traditional food banks, however, do not reach everyone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That’s where mobile food pantries like the one at Laurel Elementary come in. Mobile pantries have been around since the late 1990s, but food bank representatives around the country seem to agree that the trend is growing and will increasingly offer a complement to brick and mortar food distribution locations. Managers point to several reasons for the building momentum.\u003c/p>\n\u003cp>\u003cstrong>Targeting Need\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/documentation.aspx\">Millions of people in America\u003c/a> live in “food deserts,” or areas that lack healthy food providers like grocery stores, farmers’ markets—and in many cases, food banks as well. Because mobile pantries can travel, they can enter these underserved areas and help residents with the logistics of attaining food.\u003c/p>\n\u003cp>Michael Altfest serves as associate director of communications and marketing at the Alameda County Community Food Bank in the San Francisco East Bay, which runs the mobile pantry serving Laurel Elementary and operates mobile pantries in Alameda communities each business day of the month. “There is plenty of food out there,” Altfest says. “The idea behind the mobile pantry is to bring the food to where it is needed.”\u003c/p>\n\u003cp>In Alameda County, this often means taking the food to schools where a high percentage of students qualify for free or reduced-priced lunches, Altfest continues. At Laurel Elementary, for example, 80 percent of the students are eligible for subsidized meals.\u003c/p>\n\u003cp>“All our families are in need to one degree or another,” says Laurel Principal John Stangl, explaining that the fact the mobile food pantry is open to all families at the school, regardless of whether they qualify for free meals, helps “address the stigma and make everybody feel comfortable coming through the line.”\u003c/p>\n\u003cp>The targeted strategy seems to be working for Alameda county; over the past year, its mobile program has essentially doubled both its number of distribution sites and the amount of food it distributes.\u003c/p>\n\u003cp>\u003cstrong>Mobile Model Effective in Rural Areas\u003c/strong>\u003c/p>\n\u003cp>Barbara Ewen, senior director of food programs for \u003ca href=\"http://tafb.org/\">Tarrant Area Food Bank\u003c/a> near Fort Worth, Texas, explains that the mobile model can be similarly effective in rural areas. Although the actual number of food-insecure people is lower in rural areas, Ewen says, they are more spread out and have fewer resources. “Many small towns in Texas don’t have grocery stores, and if they do have grocery stores, they’re expensive,” she says.\u003c/p>\n\u003cp>To improve food access, Tarrant Food Bank has begun sending mobile pantries to familiar locations like schools and fire stations. When they first first rolled out the mobile program, the food bank served roughly 500 households. Ewen says they now serve more than 9,000 households through their mobile pantries.\u003c/p>\n\u003cp>The nimbleness of pantries on wheels makes them especially valuable during emergency situations as well, because they can transport food to where people need it most. The Tarrant Area Food Bank provided mobile services following a 2013 tornado in Granburry, Texas, for example. And since finding out that families in Flint, Michigan, were exposed to lead-contaminated water for more than a year, the Food Bank of Eastern Michigan has been using mobile pantries to distribute lead-mitigating foods, particularly those high in calcium, iron, and vitamin C, to impacted residents.\u003c/p>\n\u003cfigure id=\"attachment_110000\" class=\"wp-caption aligncenter\" style=\"max-width: 828px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Food-Dsitribution-04.jpg\" alt=\"Photos courtesy of Alameda County Community Food Bank\" width=\"828\" height=\"552\" class=\"size-full wp-image-110000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Food-Dsitribution-04.jpg 828w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Food-Dsitribution-04-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Food-Dsitribution-04-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Food-Dsitribution-04-768x512.jpg 768w\" sizes=\"(max-width: 828px) 100vw, 828px\">\u003cfigcaption class=\"wp-caption-text\">Photos courtesy of Alameda County Community Food Bank\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Distributing Fresh Food More Efficiently\u003c/strong>\u003c/p>\n\u003cp>Ross Fraser, director of media relations with Feeding America, says he appreciates the efficiency of mobile pantries, which move food directly from warehouses to the people who need it. Of the 200 food banks in the Feeding America network, Fraser says 170 have set up mobile counterparts.\u003c/p>\n\u003cp>Mobile pantries also set themselves apart when it comes to fresh foods. “Since these are refrigerated trucks, we don’t have to worry about getting the food somewhere else with refrigeration,” says Fraser. “You open the doors, and voilà, it’s like a grocery store on wheels.”\u003c/p>\n\u003cp>During harvest seasons, this can be particularly useful. The Alameda Community Food Bank receives a lot of peaches, plums and other stone fruit in the summer, managers say.\u003c/p>\n\u003cp>In conjunction with seasonal produce, mobile pantry staff and volunteers often find themselves in the position to educate community members about new foods and provide them with recipes. Tarrant mobile pantries have offered a resource on 20 ways to cook beets, for instance.\u003c/p>\n\u003cp>Despite the many benefits, the mobile food bank model does face some challenges. For Tarrant Area Food Bank at least, the model is more expensive, Ewen says. Large, refrigerated trucks are pricey, typically costing well over $100,000 each, by Altfest’s estimates. What’s more, because mobile pantries are often set up outdoors in parking lots, extreme weather can be a barrier in some parts of the country.\u003c/p>\n\u003cp>Nevertheless, asked whether she sees the model as likely to expand, Ewen didn’t hesitate: “Absolutely.”\u003c/p>\n\u003cp>Hers is a view others in the food pantry community share. Fraser, for one, believes the model is “steadily growing,” and Altfest says that Alameda would love to continue to expand the mobile program. “Ideally,” he says, “we would have as many access points as needed for people to be able to access the food.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>ABOUT THE WRITER\u003c/strong>\u003cbr>\nZoe Loftus-Farren is a Bay Area-based writer and a contributing editor at Earth Island Journal. She holds a J.D. from Berkeley Law and writes about food policy, climate change, and environmental justice.\u003c/p>\n\n","blocks":[],"excerpt":"As food insecurity spikes, food banks are using refrigerated trucks to bring fresh food directly to communities nationwide.","status":"publish","parent":0,"modified":1465860201,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1229},"headData":{"title":"Mobile Pantries Get Fresh Food to Where People Need It Most | KQED","description":"As food insecurity spikes, food banks are using refrigerated trucks to bring fresh food directly to communities nationwide.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mobile Pantries Get Fresh Food to Where People Need It Most","datePublished":"2016-06-13T18:40:00.000Z","dateModified":"2016-06-13T23:23:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"109998 http://ww2.kqed.org/bayareabites/?p=109998","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/06/13/mobile-pantries-get-fresh-food-to-where-people-need-it-most/","disqusTitle":"Mobile Pantries Get Fresh Food to Where People Need It Most","nprByline":"\u003ca href=\"http://civileats.com/author/zloftusfarren/\">Zoe Loftus-Farren, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>","path":"/bayareabites/109998/mobile-pantries-get-fresh-food-to-where-people-need-it-most","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>School is letting out, and the back parking lot of \u003ca href=\"http://www.ousd.org/laurel\">Laurel Elementary School\u003c/a> in East Oakland bustles with activity. As children stream out of the building, many join their parents and caregivers in line at the bi-monthly mobile food pantry run by the \u003ca href=\"http://www.accfb.org/\">Alameda County Community Food Bank\u003c/a>. Together, the children and adults select apples, oranges, and onions from the produce-only pantry.\u003cspan id=\"more-24801\">\u003c/span>\u003c/p>\n\u003cp>Sherrie Lowe, who has two children and a grandchild at Laurel, has been using mobile pantries at the school for three or four years now. For her, the mobile pantry is all about convenience. “You pick up your kids, you pick up your fruit, you pick up your vegetables all at one stop,” she says amidst the lively activity of the pantry line.\u003c/p>\n\u003cp>Guillermo Villarreal, whose daughter attends the school as well, also stressed the convenience. He’s heard of a bigger pantry in East Oakland, but says, “It’s so hard to get there when you have no transportation and you have to borrow people’s cars.”\u003c/p>\n\u003cp>While the U.S. produces more than enough food to go around, roughly 48 million Americans—more than 15 percent—live in food-insecure homes, according to a 2014 study by the U.S. hunger relief organization Feeding America. Compounding the problem, between 500,000 and 1 million adults will \u003ca href=\"http://www.cbpp.org/research/food-assistance/more-than-500000-adults-will-lose-snap-benefits-in-2016-as-waivers-expire\">lose their SNAP benefits\u003c/a> (formerly known as the Food Stamp Program) over the course of 2016 as their waivers expire.\u003c/p>\n\u003cp>As providers of groceries, prepared meals, and nutrition education, food banks serve as a vital lifeline for people unable to access the type or quantity of food they need for a healthy lifestyle. Traditional food banks, however, do not reach everyone.\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>That’s where mobile food pantries like the one at Laurel Elementary come in. Mobile pantries have been around since the late 1990s, but food bank representatives around the country seem to agree that the trend is growing and will increasingly offer a complement to brick and mortar food distribution locations. Managers point to several reasons for the building momentum.\u003c/p>\n\u003cp>\u003cstrong>Targeting Need\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/documentation.aspx\">Millions of people in America\u003c/a> live in “food deserts,” or areas that lack healthy food providers like grocery stores, farmers’ markets—and in many cases, food banks as well. Because mobile pantries can travel, they can enter these underserved areas and help residents with the logistics of attaining food.\u003c/p>\n\u003cp>Michael Altfest serves as associate director of communications and marketing at the Alameda County Community Food Bank in the San Francisco East Bay, which runs the mobile pantry serving Laurel Elementary and operates mobile pantries in Alameda communities each business day of the month. “There is plenty of food out there,” Altfest says. “The idea behind the mobile pantry is to bring the food to where it is needed.”\u003c/p>\n\u003cp>In Alameda County, this often means taking the food to schools where a high percentage of students qualify for free or reduced-priced lunches, Altfest continues. At Laurel Elementary, for example, 80 percent of the students are eligible for subsidized meals.\u003c/p>\n\u003cp>“All our families are in need to one degree or another,” says Laurel Principal John Stangl, explaining that the fact the mobile food pantry is open to all families at the school, regardless of whether they qualify for free meals, helps “address the stigma and make everybody feel comfortable coming through the line.”\u003c/p>\n\u003cp>The targeted strategy seems to be working for Alameda county; over the past year, its mobile program has essentially doubled both its number of distribution sites and the amount of food it distributes.\u003c/p>\n\u003cp>\u003cstrong>Mobile Model Effective in Rural Areas\u003c/strong>\u003c/p>\n\u003cp>Barbara Ewen, senior director of food programs for \u003ca href=\"http://tafb.org/\">Tarrant Area Food Bank\u003c/a> near Fort Worth, Texas, explains that the mobile model can be similarly effective in rural areas. Although the actual number of food-insecure people is lower in rural areas, Ewen says, they are more spread out and have fewer resources. “Many small towns in Texas don’t have grocery stores, and if they do have grocery stores, they’re expensive,” she says.\u003c/p>\n\u003cp>To improve food access, Tarrant Food Bank has begun sending mobile pantries to familiar locations like schools and fire stations. When they first first rolled out the mobile program, the food bank served roughly 500 households. Ewen says they now serve more than 9,000 households through their mobile pantries.\u003c/p>\n\u003cp>The nimbleness of pantries on wheels makes them especially valuable during emergency situations as well, because they can transport food to where people need it most. The Tarrant Area Food Bank provided mobile services following a 2013 tornado in Granburry, Texas, for example. And since finding out that families in Flint, Michigan, were exposed to lead-contaminated water for more than a year, the Food Bank of Eastern Michigan has been using mobile pantries to distribute lead-mitigating foods, particularly those high in calcium, iron, and vitamin C, to impacted residents.\u003c/p>\n\u003cfigure id=\"attachment_110000\" class=\"wp-caption aligncenter\" style=\"max-width: 828px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Food-Dsitribution-04.jpg\" alt=\"Photos courtesy of Alameda County Community Food Bank\" width=\"828\" height=\"552\" class=\"size-full wp-image-110000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Food-Dsitribution-04.jpg 828w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Food-Dsitribution-04-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Food-Dsitribution-04-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Food-Dsitribution-04-768x512.jpg 768w\" sizes=\"(max-width: 828px) 100vw, 828px\">\u003cfigcaption class=\"wp-caption-text\">Photos courtesy of Alameda County Community Food Bank\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Distributing Fresh Food More Efficiently\u003c/strong>\u003c/p>\n\u003cp>Ross Fraser, director of media relations with Feeding America, says he appreciates the efficiency of mobile pantries, which move food directly from warehouses to the people who need it. Of the 200 food banks in the Feeding America network, Fraser says 170 have set up mobile counterparts.\u003c/p>\n\u003cp>Mobile pantries also set themselves apart when it comes to fresh foods. “Since these are refrigerated trucks, we don’t have to worry about getting the food somewhere else with refrigeration,” says Fraser. “You open the doors, and voilà, it’s like a grocery store on wheels.”\u003c/p>\n\u003cp>During harvest seasons, this can be particularly useful. The Alameda Community Food Bank receives a lot of peaches, plums and other stone fruit in the summer, managers say.\u003c/p>\n\u003cp>In conjunction with seasonal produce, mobile pantry staff and volunteers often find themselves in the position to educate community members about new foods and provide them with recipes. Tarrant mobile pantries have offered a resource on 20 ways to cook beets, for instance.\u003c/p>\n\u003cp>Despite the many benefits, the mobile food bank model does face some challenges. For Tarrant Area Food Bank at least, the model is more expensive, Ewen says. Large, refrigerated trucks are pricey, typically costing well over $100,000 each, by Altfest’s estimates. What’s more, because mobile pantries are often set up outdoors in parking lots, extreme weather can be a barrier in some parts of the country.\u003c/p>\n\u003cp>Nevertheless, asked whether she sees the model as likely to expand, Ewen didn’t hesitate: “Absolutely.”\u003c/p>\n\u003cp>Hers is a view others in the food pantry community share. Fraser, for one, believes the model is “steadily growing,” and Altfest says that Alameda would love to continue to expand the mobile program. “Ideally,” he says, “we would have as many access points as needed for people to be able to access the food.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ABOUT THE WRITER\u003c/strong>\u003cbr>\nZoe Loftus-Farren is a Bay Area-based writer and a contributing editor at Earth Island Journal. She holds a J.D. from Berkeley Law and writes about food policy, climate change, and environmental justice.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109998/mobile-pantries-get-fresh-food-to-where-people-need-it-most","authors":["byline_bayareabites_109998"],"categories":["bayareabites_1962","bayareabites_3032"],"tags":["bayareabites_1602","bayareabites_9531","bayareabites_13313","bayareabites_15497"],"featImg":"bayareabites_109999","label":"bayareabites"},"bayareabites_102158":{"type":"posts","id":"bayareabites_102158","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102158","score":null,"sort":[1444843794000]},"guestAuthors":[],"slug":"why-wal-mart-and-other-retail-chains-may-not-fix-the-food-deserts","title":"Why Walmart And Other Retail Chains May Not Fix The Food Deserts","publishDate":1444843794,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Earlier this month, \u003ca href=\"http://corporate.walmart.com/article/walmart-outlines-new-ways-it-is-helping-customers-live-healthy-lives\">Walmart trumpeted that it had beaten a goal\u003c/a> it set five years ago: to open at least 275 stores in food deserts by 2016. That targeted expansion into \"neighborhoods without access to fresh affordable groceries\" came as part of the retailer's \"healthier food initiative,\" \u003ca href=\"http://www.reuters.com/article/2011/07/20/us-grocers-whitehouse-idUSTRE76J5S420110720\">lauded by — and launched with — First Lady Michelle Obama\u003c/a> in 2011. Walmarts have been popping up in lower-income urban areas where grocery stores are scarce ever since.\u003c/p>\n\u003cp>But new research suggests that plugging food access holes with big box stores may not lead to healthier habits. According to a study just published online in the \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(15)00415-8/fulltext\">American Journal of Public Health\u003c/a>, Americans' junk food calories increasingly come from big box stores rather than traditional grocers.\u003c/p>\n\u003cp>The share of calories from packaged food products purchased at mass merchandisers, convenience stores and warehouse clubs nearly doubled from 2000 to 2012, rising from 23 percent to 40 percent, according to an \u003ca href=\"http://www.ajpmonline.org/cms/attachment/2037401609/2051875473/gr1_lrg.jpg\">analysis of Nielsen Homescan data\u003c/a> by University of North Carolina researchers. That increase was almost entirely driven by a loss in packaged food sales at grocery stores, whose share of those sales dropped from 69 to 51 percent over the same period. (\"Packaged food products\" here means processed and shelf-stable foods, including snacks, soda and desserts.)\u003c/p>\n\u003cp>What's more, the packaged foods people bought at big box and convenience stores were, on average, higher in sugar, sodium and saturated fat than those bought at traditional grocers, the researchers found.\u003c/p>\n\u003cp>The problem, says Dalia Stern, a researcher at the Carolina Population Center and lead author of the study, is that big box stories sell plenty of junk along with healthy options — and shoppers don't necessarily go for the latter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We can't assume that because a store is bigger and stocks healthy and unhealthy products, that [people] are going to choose the healthy products,\" says Stern.\u003c/p>\n\u003cp>While that's particularly true at places like Walmart, other food retailers aren't off the hook, either. Other 2011 Homescan data in the \u003cem>AJPM\u003c/em> study indicated that produce purchases top out at grocery stores: about 6 to 12 percent of shoppers' budgets. Shoppers at big merchandisers and warehouse clubs, by comparison, spent 4 and 2 percent of their food bill on fruits and vegetables, respectively.\u003c/p>\n\u003cp>Stern's findings about junk food purchases at big box stores adds weight to other research on large-scale retailers' impact on our diet. In January, a \u003ca href=\"http://www.nber.org/papers/w20892\">report\u003c/a> from researchers at the National Bureau of Economic Research suggested that the density of supercenters like Walmart played a key role in increasing the rate of obesity in the U.S.\u003c/p>\n\u003cp>Even so, says Stern, \"it might not necessarily be the type of store that is really driving what people are purchasing.\" Instead, she noted, it could be a mix of consumer preference and junk food simply outnumbering — and out-marketing — the healthy stuff.\u003c/p>\n\u003cp>That's not to say that having a grocery store nearby is irrelevant to health, caution public health advocates. \"Access is not a silver bullet,\" Allison Hagey, associate director of Policy Link, a public policy organization, tells The Salt. Instead, she says, changing people's diets is a problem of \"both manufacturers and working with consumers. You need to access in order to have healthy food,\" she says. But \"telling someone 'kale' without telling them what to do with it is really hard.\"\u003c/p>\n\u003cp>The only retail outlet where produce sales outstrip packaged foods may be the farmer's market. But consider how many Americans are actually eating from there. While there are now about 8,700 farmers markets in the U.S. – \u003ca href=\"http://www.ams.usda.gov/sites/default/files/media/FarmersMarketDirectoryListing.jpg\">quadruple\u003c/a> what we had 20 years ago — , the share of sales attributed to them (along with wholesalers and processors) was just under 6 percent in 2014.\u003c/p>\n\u003cp>Compare that to the boom in big box stores: From 1994 to 2015, Walmart went from having \u003ca href=\"http://media.corporate-ir.net/media_files/irol/11/112761/ARs/1994AR.pdf\">68 supercenters\u003c/a>, the store format that includes grocery departments, to \u003ca href=\"http://stock.walmart.com/files/doc_financials/2014/Annual/2014-annual-report.pdf\">3,288\u003c/a>. All combined, supercenters (think Target's grocery division) made up 17 percent of grocery sales last year, according to the \u003ca href=\"http://https/docs.google.com/viewer?url=http%3A%2F%2Fwww.ers.usda.gov%2Fdatafiles%2FFood_Expenditures%2FFood_Expenditures%2Ftable14.xls\">USDA, \u003c/a>while plain old supermarkets and grocers made up another 64 percent.\u003c/p>\n\u003cp>So how can all these stores do more to help people be healthy? Stern and her colleagues write that they need to \"stock and promote purchases of more healthful products at better prices relative to less healthful foods.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Americans' junk food calories increasingly come from big box and convenience stores rather than traditional grocers, a study finds. And researchers say this trend is a public health concern.","status":"publish","parent":0,"modified":1444844753,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":740},"headData":{"title":"Why Walmart And Other Retail Chains May Not Fix The Food Deserts | KQED","description":"Americans' junk food calories increasingly come from big box and convenience stores rather than traditional grocers, a study finds. And researchers say this trend is a public health concern.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Why Walmart And Other Retail Chains May Not Fix The Food Deserts","datePublished":"2015-10-14T17:29:54.000Z","dateModified":"2015-10-14T17:45:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"102158 http://ww2.kqed.org/bayareabites/?p=102158","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/14/why-wal-mart-and-other-retail-chains-may-not-fix-the-food-deserts/","disqusTitle":"Why Walmart And Other Retail Chains May Not Fix The Food Deserts","nprByline":"Tracie McMillan, \u003ca href=\"https://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>","nprStoryId":"448300139","nprApiLink":"http://api.npr.org/query?id=448300139&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/10/13/448300139/why-wal-mart-and-other-retail-chains-may-not-fix-the-food-deserts?ft=nprml&f=448300139","nprRetrievedStory":"1","nprPubDate":"Tue, 13 Oct 2015 16:58:00 -0400","nprStoryDate":"Tue, 13 Oct 2015 16:58:49 -0400","nprLastModifiedDate":"Tue, 13 Oct 2015 16:58:49 -0400","path":"/bayareabites/102158/why-wal-mart-and-other-retail-chains-may-not-fix-the-food-deserts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Earlier this month, \u003ca href=\"http://corporate.walmart.com/article/walmart-outlines-new-ways-it-is-helping-customers-live-healthy-lives\">Walmart trumpeted that it had beaten a goal\u003c/a> it set five years ago: to open at least 275 stores in food deserts by 2016. That targeted expansion into \"neighborhoods without access to fresh affordable groceries\" came as part of the retailer's \"healthier food initiative,\" \u003ca href=\"http://www.reuters.com/article/2011/07/20/us-grocers-whitehouse-idUSTRE76J5S420110720\">lauded by — and launched with — First Lady Michelle Obama\u003c/a> in 2011. Walmarts have been popping up in lower-income urban areas where grocery stores are scarce ever since.\u003c/p>\n\u003cp>But new research suggests that plugging food access holes with big box stores may not lead to healthier habits. According to a study just published online in the \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(15)00415-8/fulltext\">American Journal of Public Health\u003c/a>, Americans' junk food calories increasingly come from big box stores rather than traditional grocers.\u003c/p>\n\u003cp>The share of calories from packaged food products purchased at mass merchandisers, convenience stores and warehouse clubs nearly doubled from 2000 to 2012, rising from 23 percent to 40 percent, according to an \u003ca href=\"http://www.ajpmonline.org/cms/attachment/2037401609/2051875473/gr1_lrg.jpg\">analysis of Nielsen Homescan data\u003c/a> by University of North Carolina researchers. That increase was almost entirely driven by a loss in packaged food sales at grocery stores, whose share of those sales dropped from 69 to 51 percent over the same period. (\"Packaged food products\" here means processed and shelf-stable foods, including snacks, soda and desserts.)\u003c/p>\n\u003cp>What's more, the packaged foods people bought at big box and convenience stores were, on average, higher in sugar, sodium and saturated fat than those bought at traditional grocers, the researchers found.\u003c/p>\n\u003cp>The problem, says Dalia Stern, a researcher at the Carolina Population Center and lead author of the study, is that big box stories sell plenty of junk along with healthy options — and shoppers don't necessarily go for the latter.\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>\"We can't assume that because a store is bigger and stocks healthy and unhealthy products, that [people] are going to choose the healthy products,\" says Stern.\u003c/p>\n\u003cp>While that's particularly true at places like Walmart, other food retailers aren't off the hook, either. Other 2011 Homescan data in the \u003cem>AJPM\u003c/em> study indicated that produce purchases top out at grocery stores: about 6 to 12 percent of shoppers' budgets. Shoppers at big merchandisers and warehouse clubs, by comparison, spent 4 and 2 percent of their food bill on fruits and vegetables, respectively.\u003c/p>\n\u003cp>Stern's findings about junk food purchases at big box stores adds weight to other research on large-scale retailers' impact on our diet. In January, a \u003ca href=\"http://www.nber.org/papers/w20892\">report\u003c/a> from researchers at the National Bureau of Economic Research suggested that the density of supercenters like Walmart played a key role in increasing the rate of obesity in the U.S.\u003c/p>\n\u003cp>Even so, says Stern, \"it might not necessarily be the type of store that is really driving what people are purchasing.\" Instead, she noted, it could be a mix of consumer preference and junk food simply outnumbering — and out-marketing — the healthy stuff.\u003c/p>\n\u003cp>That's not to say that having a grocery store nearby is irrelevant to health, caution public health advocates. \"Access is not a silver bullet,\" Allison Hagey, associate director of Policy Link, a public policy organization, tells The Salt. Instead, she says, changing people's diets is a problem of \"both manufacturers and working with consumers. You need to access in order to have healthy food,\" she says. But \"telling someone 'kale' without telling them what to do with it is really hard.\"\u003c/p>\n\u003cp>The only retail outlet where produce sales outstrip packaged foods may be the farmer's market. But consider how many Americans are actually eating from there. While there are now about 8,700 farmers markets in the U.S. – \u003ca href=\"http://www.ams.usda.gov/sites/default/files/media/FarmersMarketDirectoryListing.jpg\">quadruple\u003c/a> what we had 20 years ago — , the share of sales attributed to them (along with wholesalers and processors) was just under 6 percent in 2014.\u003c/p>\n\u003cp>Compare that to the boom in big box stores: From 1994 to 2015, Walmart went from having \u003ca href=\"http://media.corporate-ir.net/media_files/irol/11/112761/ARs/1994AR.pdf\">68 supercenters\u003c/a>, the store format that includes grocery departments, to \u003ca href=\"http://stock.walmart.com/files/doc_financials/2014/Annual/2014-annual-report.pdf\">3,288\u003c/a>. All combined, supercenters (think Target's grocery division) made up 17 percent of grocery sales last year, according to the \u003ca href=\"http://https/docs.google.com/viewer?url=http%3A%2F%2Fwww.ers.usda.gov%2Fdatafiles%2FFood_Expenditures%2FFood_Expenditures%2Ftable14.xls\">USDA, \u003c/a>while plain old supermarkets and grocers made up another 64 percent.\u003c/p>\n\u003cp>So how can all these stores do more to help people be healthy? Stern and her colleagues write that they need to \"stock and promote purchases of more healthful products at better prices relative to less healthful foods.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102158/why-wal-mart-and-other-retail-chains-may-not-fix-the-food-deserts","authors":["byline_bayareabites_102158"],"categories":["bayareabites_1962","bayareabites_4084","bayareabites_10916"],"tags":["bayareabites_9531","bayareabites_11872"],"featImg":"bayareabites_102159","label":"bayareabites"},"bayareabites_93031":{"type":"posts","id":"bayareabites_93031","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93031","score":null,"sort":[1423852727000]},"guestAuthors":[],"slug":"bittman-does-berkeley-talking-food-politics-with-mark-bittman","title":"Bittman Does Berkeley: Talking Food Politics With Mark Bittman","publishDate":1423852727,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93231\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\" alt=\"Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\" width=\"1000\" height=\"574\" class=\"size-full wp-image-93231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-400x230.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-768x441.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-320x184.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The man who taught America \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=how+to+cook+everything\" target=\"_blank\">how to cook everything\u003c/a> has come to UC Berkeley, and he has a lot to say. \u003ca href=\"http://markbittman.com/\" target=\"_blank\">Mark Bittman\u003c/a>, \u003cem>New York Times\u003c/em> \u003ca href=\"http://bittman.blogs.nytimes.com/?_r=0\" target=\"_blank\">columnist \u003c/a>and author of more than a dozen cookbooks, recently arrived on campus to start his semester as a visiting scholar at the \u003ca href=\"http://food.berkeley.edu/\" target=\"_blank\">Berkeley Food Institute\u003c/a>, the interdisciplinary institute founded in 2013 to research and develop more sustainable food systems.\u003c/p>\n\u003cp>Bittman’s just getting settled (a poster advertising the Berkeley Farmers Markets is his sole contribution to his new office) but he’s already juggling an impressively packed schedule: during his few months at Berkeley, he’ll be lecturing at various classes, working on an assortment of smaller projects and co-hosting \u003ca href=\"http://ourenvironment.berkeley.edu/edible-education.html\" target=\"_blank\">Edible Education\u003c/a>, a series of conversations with food icons including Marion Nestle, Eric Schlosser and Michael Pollan, which will be available \u003ca href=\"http://food.berkeley.edu/edible-education-101/\" target=\"_blank\">for streaming\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_93087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\">\u003cimg class=\"size-full wp-image-93087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\" alt=\"Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\" width=\"1000\" height=\"766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-768x588.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-320x245.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview with Bay Area Bites, Bittman, talked about everything from biking (“The style here is much less aggressive [than NYC]--people stop for lights and all sorts of crazy things”), to what grocery stores he’s excited about (“I’m shopping at \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, and the farmers' markets. I haven’t shopped outside of Berkeley yet, which I’m proud of”), but he was most eager to talk about the issues of food politics that have composed his opinion columns over the last few years.\u003c/p>\n\u003cp>\u003cstrong>Over the last few years, you started writing more about food issues instead of just recipes for the \u003cem>Times\u003c/em>. What precipitated that--did you have a specific “come to God” realization, or was it more of a gradual shift?\u003c/strong>\u003c/p>\n\u003cp>There wasn't a come to God. I was political when I was in my 20s. My come to God moment was the Vietnam War.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Food is attached to the environment, food is attached to health, food is attached to labor, food is attached to social justice, income inequality, it’s all there. Forgive me, but you’re an idiot if you think you can think about food in a vacuum without thinking about those other issues.\u003c/p>\n\u003cp>And then it becomes a political question. Who do you think this country should be run for? I think this country should be run for the benefit of the majority of its people. It’s not being run that way right now. When it is, some of these problems will have taken care of themselves. Sometimes we’re talking about food, and sometimes we’re talking about the bigger picture. Social justice. Democracy. Government. Capitalism.\u003c/p>\n\u003cp>\u003cstrong>You’ve said that we’re focusing on the \u003ca href=\"https://storify.com/DeannaJour231/michael-pollan-mark-bittman-talk-food-policy\" target=\"_blank\">wrong kind of agricultural research\u003c/a>--what should we be looking at instead?\u003c/strong>\u003c/p>\n\u003cp>The focus on ag research for the last 50 or 75 years has all been about yield. We’ve proven that we can grow a lot of corn, and we’ve proven that we can do really amazing things with increasing yield. But that’s not what it’s about. We need to grow food that has minimal impact on the environment--that’s probably not compatible with thinking that yield is the most important thing. We need to grow food that is fair--that may not be compatible with increasing yield. We need to grow food that’s not poisonous--that's probably not compatible with yield. Let’s back up a little bit and ask different questions. Let’s pretend we don’t know as much as we do and say, “If we were starting again, how would we grow food? What would make sense?”\u003c/p>\n\u003cp>\u003cstrong>You touched on this in your recent \u003ca href=\"http://www.washingtonpost.com/opinions/how-a-national-food-policy-could-save-millions-of-american-lives/2014/11/07/89c55e16-637f-11e4-836c-83bc4f26eb67_story.html\" target=\"_blank\">editorial with Michael Pollan\u003c/a> about a national food policy.\u003c/strong>\u003c/p>\n\u003cp>Suppose we started with the notion that food that is sustainable, nutritious, fair and affordable [should be] available to everybody in the United States. It’s not a ridiculous thing to say. It’s actually quite primitive, really. We don’t say that. But if we did say that, how would we then go about fulfilling that mission statement? Suppose we make that our mission statement. I don’t know how we get to that place, but it doesn't mean we shouldn’t be asking those questions.\u003c/p>\n\u003cp>\u003cstrong>What would it take to get there?\u003c/strong>\u003c/p>\n\u003cp>Well, if Obama was a progressive as we thought he was in 2008, and if there had been a cooperative congress all the way through--it might have happened. Maybe he should have pushed it in 2008 when there was a more cooperative congress. I think what it takes is a well-intentioned president, a well-intentioned Congress, a not-stacked Supreme Court. It’s a lot. It may not happen in my lifetime. It may not happen in your lifetime. But that is the goal.\u003c/p>\n\u003cp>We can all make changes in our own lives, we can all eat better. We can shop at farmers' markets, we can talk about this stuff until we’re blue in the face. We can convince all our friends to eat well, blah blah blah--that’s change, that’s for real.\u003c/p>\n\u003cp>But there's some change that’s going to have to come from the top down. You need agencies that don’t have revolving door policies so that you have principled people running agencies. You need to have courts that understand that when an agency makes a decision, it’s a well-intentioned decision and the industry shouldn’t be able to challenge every single thing that affects them and so on down the line. When do those stars align?\u003c/p>\n\u003cp>I feel like in every interview I wind up saying “We're not patient enough.” And the fact is, I have to remind myself that I’m not patient enough. I think change should happen more quickly, but I’ve thought that my whole life, and now I’m 65 years old.\u003c/p>\n\u003cp>Some changes happen quickly. I think it’s a less racist country than it was 40 years ago, it’s a less sexist country than it was 40 years ago, it’s certainly a less homophobic country than it was 40 years ago. Those are amazing changes, right? And if you’re a woman or a black person or a gay person, you might think well, not soon enough. It’s not for me to say, I’m none of those things, but what I can say is that I’ve seen a lot of change, and now we’re seeing change in food.\u003c/p>\n\u003cp>And really, the food thing, this conversation, is only--when was \u003ca href=\"http://michaelpollan.com/books/the-omnivores-dilemma/\" target=\"_blank\">\u003cem>Omnivore’s Dilemma\u003c/em>\u003c/a> published? When was \u003ca href=\"http://www.amazon.com/Fast-Food-Nation-Dark-All-American/dp/0547750331\" target=\"_blank\">\u003cem>Fast Food Nation\u003c/em>\u003c/a> published? This conversation is only 10, 12 years old, and it’s been a broad conversation for only five years.\u003c/p>\n\u003cp>\u003cstrong>What’s stuck out to you as a turning point in this conversation? Has it been a bunch of small changes or one big change?\u003c/strong>\u003c/p>\n\u003cp>Labor has really stuck out for me. The fact that people who cared about food did not talk about labor five years ago and now they do talk about labor, that’s a big deal.\u003c/p>\n\u003cp>\u003cstrong>What do you think caused that change and awareness?\u003c/strong>\u003c/p>\n\u003cp>You can shame people and say “You talk about animals all the time but what about humans?” Even if humans are just animals, why would you care more about the cows than the people in the slaughterhouse? Why would you care more about the lettuce than the farm workers? I think people started to get that. I did write a column, I don’t think it was a very good, but it was an interesting notion: I wrote a column about \u003ca href=\"http://www.nytimes.com/2014/06/25/opinion/mark-bittman-rethinking-the-word-foodie.html\" target=\"_blank\">redefining the word “foodie”\u003c/a> and what people who express an interest in food ought to be interested in, and how that has changed.\u003c/p>\n\u003cp>You didn’t ask me what I had for lunch. You’re not talking to me about how great the food is in Berkeley, have I been to Oakland and eaten at blah blah blah, what my favorite restaurant is in San Francisco or how cool the farmers' market is and all the great stuff you can buy there even though it’s January. We’re not talking about that. We’re talking about the politics of food. That’s incredible. Five years ago, we would not be having this conversation. That’s a big change.\u003c/p>\n\u003cp>\u003cstrong>You talk about all these insurmountable issues--what makes you optimistic?\u003c/strong>\u003c/p>\n\u003cp>Wendell Berry said “Don’t be optimistic, be hopeful.” What’s changed? Many things have changed for the better. \u003ca href=\"http://www.chicagotribune.com/business/breaking/ct-mcdonalds-results-0124-biz-20150123-story.html\" target=\"_blank\">McDonald's lost a ton of money\u003c/a> this year already, farmers' markets are still on the upswing, people talk about food in a way that they didn’t used to talk about it, there’s a lot of changes.\u003c/p>\n\u003cp>\u003cstrong>You've mentioned the new food policies by countries like Greece and Spain and--what, if any, countries are doing it “right?”\u003c/strong>\u003c/p>\n\u003cp>No one’s doing it “right.” Mexico has a national soda and junk food tax, that’s pretty cool. Brazil has a kind of right-to-food statement, that’s pretty cool, but it hasn’t fulfilled it, so that’s disappointing. I’m not aware of anyone who's doing it right.\u003c/p>\n\u003cp>And besides, this is America. It’s unlikely we’re going to mimic anybody. A problem is that we’ve set a bad example in many ways and other countries have followed it. We have shown how bad food can be. We have shown how unhealthy food can be. If you wanted to devise a really bad diet, you couldn’t do a much better job of doing that than we’ve done unintentionally. I think eventually that will change, but it may change other places more quickly than it changes here.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=oYkbw0i6oVI&w=560&h=360]\u003c/p>\n\u003cp>\u003cstrong>At the 2014 New York Times Food for Tomorrow Conference, you said that we have enough food to feed the world (\u003ca href=\"https://www.youtube.com/watch?v=JWKa9DWSlz4\" target=\"_blank\">\u003cstrong>view speech\u003c/strong>\u003c/a>). So what should we instead be talking about when addressing hunger and access issues?\u003c/strong>\u003c/p>\n\u003cp>It’s money that’s the problem. It’s not a food issue; it’s a justice issue. You have never seen a hungry rich person and you never will. You’ll probably never be [hungry]. I never will either. Because we’ll have 20 dollars in our pocket. If we’re hungry we’ll go buy something to eat. There is enough food. It’s just a money question.\u003c/p>\n\u003cp>\u003cstrong>The Bay Area has a notable \u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/go-to-the-atlas.aspx\" target=\"_blank\">amount of food deserts\u003c/a>--for example, just a few miles away from where we are in Berkeley, with its farmers' markets and numerous grocery stores, there are \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert_in_West_Oakland\" target=\"_blank\">parts of West Oakland\u003c/a> that don’t have access to anything like that. What are some ways to combat those kinds of discrepancies?\u003c/strong>\u003c/p>\n\u003cp>What about using schools as distribution centers for subsidized fruits and vegetables? Many people have children, and they go to schools. If you don’t have a child, you could still go to the school. There’s a school in every neighborhood. Neighborhoods are not school deserts; no one calls them school deserts.\u003c/p>\n\u003cp>I mean if you’re talking about a desperate situation--people can’t get healthy food--we are paying, and I don’t say this begrudgingly, but we are paying for the costs of people eating bad food. We call that health care costs. You get sick when you eat bad food. You’re paying one way or another, so why not pay for prevention instead of cure? Especially since the cures don’t work. And the way to pay for prevention is to guarantee that people can eat decent food.\u003c/p>\n\u003cp>In the short term, some people are going to suffer. Nothing I can say can change that. I can’t come up with some hocus pocus “You can cook a mixture of water and cement and it turns into a good dinner.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>People are suffering. we need to fix that. but that’s not a cooking problem. if there’s a cooking problem, I can solve it. Cooking is easy. Social justice problems are not so easy.\u003c/p>\n\n","blocks":[],"excerpt":"\"People are suffering. We need to fix that, but that’s not a cooking problem. If there’s a cooking problem, I can solve it. Cooking is easy. Social justice problems are not so easy.\"","status":"publish","parent":0,"modified":1481593599,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":2174},"headData":{"title":"Bittman Does Berkeley: Talking Food Politics With Mark Bittman | KQED","description":""People are suffering. We need to fix that, but that’s not a cooking problem. If there’s a cooking problem, I can solve it. Cooking is easy. Social justice problems are not so easy."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bittman Does Berkeley: Talking Food Politics With Mark Bittman","datePublished":"2015-02-13T18:38:47.000Z","dateModified":"2016-12-13T01:46:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"93031 http://blogs.kqed.org/bayareabites/?p=93031","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/13/bittman-does-berkeley-talking-food-politics-with-mark-bittman/","disqusTitle":"Bittman Does Berkeley: Talking Food Politics With Mark Bittman","path":"/bayareabites/93031/bittman-does-berkeley-talking-food-politics-with-mark-bittman","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93231\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\" alt=\"Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\" width=\"1000\" height=\"574\" class=\"size-full wp-image-93231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-400x230.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-768x441.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-320x184.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The man who taught America \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=how+to+cook+everything\" target=\"_blank\">how to cook everything\u003c/a> has come to UC Berkeley, and he has a lot to say. \u003ca href=\"http://markbittman.com/\" target=\"_blank\">Mark Bittman\u003c/a>, \u003cem>New York Times\u003c/em> \u003ca href=\"http://bittman.blogs.nytimes.com/?_r=0\" target=\"_blank\">columnist \u003c/a>and author of more than a dozen cookbooks, recently arrived on campus to start his semester as a visiting scholar at the \u003ca href=\"http://food.berkeley.edu/\" target=\"_blank\">Berkeley Food Institute\u003c/a>, the interdisciplinary institute founded in 2013 to research and develop more sustainable food systems.\u003c/p>\n\u003cp>Bittman’s just getting settled (a poster advertising the Berkeley Farmers Markets is his sole contribution to his new office) but he’s already juggling an impressively packed schedule: during his few months at Berkeley, he’ll be lecturing at various classes, working on an assortment of smaller projects and co-hosting \u003ca href=\"http://ourenvironment.berkeley.edu/edible-education.html\" target=\"_blank\">Edible Education\u003c/a>, a series of conversations with food icons including Marion Nestle, Eric Schlosser and Michael Pollan, which will be available \u003ca href=\"http://food.berkeley.edu/edible-education-101/\" target=\"_blank\">for streaming\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_93087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\">\u003cimg class=\"size-full wp-image-93087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\" alt=\"Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\" width=\"1000\" height=\"766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-768x588.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-320x245.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview with Bay Area Bites, Bittman, talked about everything from biking (“The style here is much less aggressive [than NYC]--people stop for lights and all sorts of crazy things”), to what grocery stores he’s excited about (“I’m shopping at \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, and the farmers' markets. I haven’t shopped outside of Berkeley yet, which I’m proud of”), but he was most eager to talk about the issues of food politics that have composed his opinion columns over the last few years.\u003c/p>\n\u003cp>\u003cstrong>Over the last few years, you started writing more about food issues instead of just recipes for the \u003cem>Times\u003c/em>. What precipitated that--did you have a specific “come to God” realization, or was it more of a gradual shift?\u003c/strong>\u003c/p>\n\u003cp>There wasn't a come to God. I was political when I was in my 20s. My come to God moment was the Vietnam War.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Food is attached to the environment, food is attached to health, food is attached to labor, food is attached to social justice, income inequality, it’s all there. Forgive me, but you’re an idiot if you think you can think about food in a vacuum without thinking about those other issues.\u003c/p>\n\u003cp>And then it becomes a political question. Who do you think this country should be run for? I think this country should be run for the benefit of the majority of its people. It’s not being run that way right now. When it is, some of these problems will have taken care of themselves. Sometimes we’re talking about food, and sometimes we’re talking about the bigger picture. Social justice. Democracy. Government. Capitalism.\u003c/p>\n\u003cp>\u003cstrong>You’ve said that we’re focusing on the \u003ca href=\"https://storify.com/DeannaJour231/michael-pollan-mark-bittman-talk-food-policy\" target=\"_blank\">wrong kind of agricultural research\u003c/a>--what should we be looking at instead?\u003c/strong>\u003c/p>\n\u003cp>The focus on ag research for the last 50 or 75 years has all been about yield. We’ve proven that we can grow a lot of corn, and we’ve proven that we can do really amazing things with increasing yield. But that’s not what it’s about. We need to grow food that has minimal impact on the environment--that’s probably not compatible with thinking that yield is the most important thing. We need to grow food that is fair--that may not be compatible with increasing yield. We need to grow food that’s not poisonous--that's probably not compatible with yield. Let’s back up a little bit and ask different questions. Let’s pretend we don’t know as much as we do and say, “If we were starting again, how would we grow food? What would make sense?”\u003c/p>\n\u003cp>\u003cstrong>You touched on this in your recent \u003ca href=\"http://www.washingtonpost.com/opinions/how-a-national-food-policy-could-save-millions-of-american-lives/2014/11/07/89c55e16-637f-11e4-836c-83bc4f26eb67_story.html\" target=\"_blank\">editorial with Michael Pollan\u003c/a> about a national food policy.\u003c/strong>\u003c/p>\n\u003cp>Suppose we started with the notion that food that is sustainable, nutritious, fair and affordable [should be] available to everybody in the United States. It’s not a ridiculous thing to say. It’s actually quite primitive, really. We don’t say that. But if we did say that, how would we then go about fulfilling that mission statement? Suppose we make that our mission statement. I don’t know how we get to that place, but it doesn't mean we shouldn’t be asking those questions.\u003c/p>\n\u003cp>\u003cstrong>What would it take to get there?\u003c/strong>\u003c/p>\n\u003cp>Well, if Obama was a progressive as we thought he was in 2008, and if there had been a cooperative congress all the way through--it might have happened. Maybe he should have pushed it in 2008 when there was a more cooperative congress. I think what it takes is a well-intentioned president, a well-intentioned Congress, a not-stacked Supreme Court. It’s a lot. It may not happen in my lifetime. It may not happen in your lifetime. But that is the goal.\u003c/p>\n\u003cp>We can all make changes in our own lives, we can all eat better. We can shop at farmers' markets, we can talk about this stuff until we’re blue in the face. We can convince all our friends to eat well, blah blah blah--that’s change, that’s for real.\u003c/p>\n\u003cp>But there's some change that’s going to have to come from the top down. You need agencies that don’t have revolving door policies so that you have principled people running agencies. You need to have courts that understand that when an agency makes a decision, it’s a well-intentioned decision and the industry shouldn’t be able to challenge every single thing that affects them and so on down the line. When do those stars align?\u003c/p>\n\u003cp>I feel like in every interview I wind up saying “We're not patient enough.” And the fact is, I have to remind myself that I’m not patient enough. I think change should happen more quickly, but I’ve thought that my whole life, and now I’m 65 years old.\u003c/p>\n\u003cp>Some changes happen quickly. I think it’s a less racist country than it was 40 years ago, it’s a less sexist country than it was 40 years ago, it’s certainly a less homophobic country than it was 40 years ago. Those are amazing changes, right? And if you’re a woman or a black person or a gay person, you might think well, not soon enough. It’s not for me to say, I’m none of those things, but what I can say is that I’ve seen a lot of change, and now we’re seeing change in food.\u003c/p>\n\u003cp>And really, the food thing, this conversation, is only--when was \u003ca href=\"http://michaelpollan.com/books/the-omnivores-dilemma/\" target=\"_blank\">\u003cem>Omnivore’s Dilemma\u003c/em>\u003c/a> published? When was \u003ca href=\"http://www.amazon.com/Fast-Food-Nation-Dark-All-American/dp/0547750331\" target=\"_blank\">\u003cem>Fast Food Nation\u003c/em>\u003c/a> published? This conversation is only 10, 12 years old, and it’s been a broad conversation for only five years.\u003c/p>\n\u003cp>\u003cstrong>What’s stuck out to you as a turning point in this conversation? Has it been a bunch of small changes or one big change?\u003c/strong>\u003c/p>\n\u003cp>Labor has really stuck out for me. The fact that people who cared about food did not talk about labor five years ago and now they do talk about labor, that’s a big deal.\u003c/p>\n\u003cp>\u003cstrong>What do you think caused that change and awareness?\u003c/strong>\u003c/p>\n\u003cp>You can shame people and say “You talk about animals all the time but what about humans?” Even if humans are just animals, why would you care more about the cows than the people in the slaughterhouse? Why would you care more about the lettuce than the farm workers? I think people started to get that. I did write a column, I don’t think it was a very good, but it was an interesting notion: I wrote a column about \u003ca href=\"http://www.nytimes.com/2014/06/25/opinion/mark-bittman-rethinking-the-word-foodie.html\" target=\"_blank\">redefining the word “foodie”\u003c/a> and what people who express an interest in food ought to be interested in, and how that has changed.\u003c/p>\n\u003cp>You didn’t ask me what I had for lunch. You’re not talking to me about how great the food is in Berkeley, have I been to Oakland and eaten at blah blah blah, what my favorite restaurant is in San Francisco or how cool the farmers' market is and all the great stuff you can buy there even though it’s January. We’re not talking about that. We’re talking about the politics of food. That’s incredible. Five years ago, we would not be having this conversation. That’s a big change.\u003c/p>\n\u003cp>\u003cstrong>You talk about all these insurmountable issues--what makes you optimistic?\u003c/strong>\u003c/p>\n\u003cp>Wendell Berry said “Don’t be optimistic, be hopeful.” What’s changed? Many things have changed for the better. \u003ca href=\"http://www.chicagotribune.com/business/breaking/ct-mcdonalds-results-0124-biz-20150123-story.html\" target=\"_blank\">McDonald's lost a ton of money\u003c/a> this year already, farmers' markets are still on the upswing, people talk about food in a way that they didn’t used to talk about it, there’s a lot of changes.\u003c/p>\n\u003cp>\u003cstrong>You've mentioned the new food policies by countries like Greece and Spain and--what, if any, countries are doing it “right?”\u003c/strong>\u003c/p>\n\u003cp>No one’s doing it “right.” Mexico has a national soda and junk food tax, that’s pretty cool. Brazil has a kind of right-to-food statement, that’s pretty cool, but it hasn’t fulfilled it, so that’s disappointing. I’m not aware of anyone who's doing it right.\u003c/p>\n\u003cp>And besides, this is America. It’s unlikely we’re going to mimic anybody. A problem is that we’ve set a bad example in many ways and other countries have followed it. We have shown how bad food can be. We have shown how unhealthy food can be. If you wanted to devise a really bad diet, you couldn’t do a much better job of doing that than we’ve done unintentionally. I think eventually that will change, but it may change other places more quickly than it changes here.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/oYkbw0i6oVI'\n title='//www.youtube.com/embed/oYkbw0i6oVI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>At the 2014 New York Times Food for Tomorrow Conference, you said that we have enough food to feed the world (\u003ca href=\"https://www.youtube.com/watch?v=JWKa9DWSlz4\" target=\"_blank\">\u003cstrong>view speech\u003c/strong>\u003c/a>). So what should we instead be talking about when addressing hunger and access issues?\u003c/strong>\u003c/p>\n\u003cp>It’s money that’s the problem. It’s not a food issue; it’s a justice issue. You have never seen a hungry rich person and you never will. You’ll probably never be [hungry]. I never will either. Because we’ll have 20 dollars in our pocket. If we’re hungry we’ll go buy something to eat. There is enough food. It’s just a money question.\u003c/p>\n\u003cp>\u003cstrong>The Bay Area has a notable \u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/go-to-the-atlas.aspx\" target=\"_blank\">amount of food deserts\u003c/a>--for example, just a few miles away from where we are in Berkeley, with its farmers' markets and numerous grocery stores, there are \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert_in_West_Oakland\" target=\"_blank\">parts of West Oakland\u003c/a> that don’t have access to anything like that. What are some ways to combat those kinds of discrepancies?\u003c/strong>\u003c/p>\n\u003cp>What about using schools as distribution centers for subsidized fruits and vegetables? Many people have children, and they go to schools. If you don’t have a child, you could still go to the school. There’s a school in every neighborhood. Neighborhoods are not school deserts; no one calls them school deserts.\u003c/p>\n\u003cp>I mean if you’re talking about a desperate situation--people can’t get healthy food--we are paying, and I don’t say this begrudgingly, but we are paying for the costs of people eating bad food. We call that health care costs. You get sick when you eat bad food. You’re paying one way or another, so why not pay for prevention instead of cure? Especially since the cures don’t work. And the way to pay for prevention is to guarantee that people can eat decent food.\u003c/p>\n\u003cp>In the short term, some people are going to suffer. Nothing I can say can change that. I can’t come up with some hocus pocus “You can cook a mixture of water and cement and it turns into a good dinner.\"\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>People are suffering. we need to fix that. but that’s not a cooking problem. if there’s a cooking problem, I can solve it. Cooking is easy. Social justice problems are not so easy.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93031/bittman-does-berkeley-talking-food-politics-with-mark-bittman","authors":["5566"],"categories":["bayareabites_109","bayareabites_752","bayareabites_264","bayareabites_1962","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_14124","bayareabites_9645","bayareabites_9531","bayareabites_2722","bayareabites_11449","bayareabites_676","bayareabites_97","bayareabites_9649"],"featImg":"bayareabites_93231","label":"bayareabites"},"bayareabites_92668":{"type":"posts","id":"bayareabites_92668","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92668","score":null,"sort":[1423158115000]},"guestAuthors":[],"slug":"snacking-in-between-sidewalks-mapping-abundance-of-wild-edibles-in-the-bay-areas-food-deserts","title":"Snacking In-Between Sidewalks: Mapping Abundance of Wild Edibles in the Bay Area’s Food Deserts","publishDate":1423158115,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_92672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sampling-of-findings-from-Stark-and-Carlsons-website-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sampling-of-findings-from-Stark-and-Carlsons-website-.jpg\" alt=\"A sampling of photos and findings from Stark and Carlson’s project. Photo: Philip Stark\" width=\"1000\" height=\"662\" class=\"size-full wp-image-92672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of photos and findings from Stark and Carlson’s project. Photo: \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">Philip Stark\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>UC Berkeley professors Philip Stark and Tom Carlson are self-proclaimed botanical rubberneckers. When both of them walk their daily route to campus, it’s rare that they’ll take a few steps without stopping in their tracks, bending down, and finding some food to snack on. Their wild snacks are what most people would call weeds. \u003c/p>\n\u003cp>Weeds, they say, get a really bad rap. Instead Stark and Carlson want people to think of them as wild edibles, underprivileged plants, or forgotten foods. “They’re just an incredible resource and we're not using them,” Stark says.\u003c/p>\n\u003cp>Carlson and Stark are researchers funded by the \u003ca href=\"http://food.berkeley.edu/\" target=\"_blank\">Berkeley Food Institute\u003c/a> studying the abundance, nutritional value, and potential toxicity of these wild edibles, or weeds, in the \u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/go-to-the-atlas.aspx\" target=\"_blank\">East Bay’s food deserts\u003c/a>. A food desert is typically a place in a low-income urban neighborhood at least half a mile from a supermarket. They’re also creating an \u003ca href=\"http://www.inaturalist.org/projects/berkeley-open-source-food\" target=\"_blank\">interactive map\u003c/a>, so the public can log on and see exactly where they’ve identified a patch of edible weeds. Already their project, called “Reaping without Sowing,” has confirmed that there are “mountains” of wild edible plants growing in the Bay Area’s urban food deserts, even at the end of 2014’s record drought.\u003c/p>\n\u003cfigure id=\"attachment_92676\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Phillip-Stark-and-Tom-Carlson.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Phillip-Stark-and-Tom-Carlson.jpg\" alt=\"Philip Stark and Tom Carlson call themselves botanical rubberneckers. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Philip Stark and Tom Carlson call themselves botanical rubberneckers. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>These edibles are actually most abundant in places where grocery stores are not, where fresh produce is difficult to buy, and where people don’t weed. Stark and Carlson explain that because people in wealthier neighborhoods tend to spray their lawns with pesticides and fertilizers, or hire gardeners to trim back any unwanted plants growing in their gardens, there are actually fewer sources of edible food in these places. The food deserts, the places where lower income families live, actually have more food growing between the concrete.\u003c/p>\n\u003cp>Take for example the blocks between \u003ca href=\"http://www.inaturalist.org/observations/project/1659?page=1\" target=\"_blank\">13th and 19th Avenue\u003c/a> in West Oakland. In this small section of the neighborhood, Stark and Carlson identified over 10 different species of edible plants. Zooming in even further, at one \u003ca href=\"http://www.inaturalist.org/observations/1111920\" target=\"_blank\">spot\u003c/a> near the corner of 15th and Campbell in Oakland, Stark notes there are 15-20 servings of dandelion. As well as recording the type of edible plant and its location on the map, Stark, Carlson and their students also identify things like how many people it would serve and how many servings are accessible.\u003c/p>\n\u003cfigure id=\"attachment_92671\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sample-of-the-map-of-wild-edibles-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sample-of-the-map-of-wild-edibles-.jpg\" alt=\"A sample of the map of wild edibles. Photo: Philip Stark\" width=\"1000\" height=\"565\" class=\"size-full wp-image-92671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sample of the map of wild edibles. Photo: \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">Philip Stark\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_92674\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-picks-some-chickweed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-picks-some-chickweed.jpg\" alt=\"Carlson picks some chickweed on the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carlson picks some chickweed on the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Since they started, Stark and Carlson have identified over 90 different edible species in the East Bay’s food deserts. However, low-income residents in food deserts are less likely to be exposed to urban foraging trends. The challenge, they explain, is changing the perception of eating things from the ground.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Eating anything that comes from the ground, comes from the dirt, gets a bad rap,” Stark says. He says the most common question people ask is, “what about dog pee?” Quite harmless even without a quick rinse, he tells me. After all, organic foods are grown in cow manure. Their project is also testing the \u003ca href=\"http://forage.berkeley.edu/#soil\" target=\"_blank\">soil toxicity\u003c/a> where these plants are growing. So far, they’ve found nothing out of the ordinary.\u003c/p>\n\u003cp>“People respond to eating so-called weeds with a big “ick!,” Stark says. They would much rather buy their dandelion greens from the produce section at Whole Foods, rather than pick them out of sidewalk. \u003c/p>\n\u003cfigure id=\"attachment_92677\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-and-Carlson-find-some-wild-onions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-and-Carlson-find-some-wild-onions.jpg\" alt=\"Stark and Carlson find some wild onions on the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stark and Carlson find some wild onions on the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“That’s because we blindly trust the food clergy (grocery stores, food corporations, restaurants) to tell us what is safe to eat or not. But, we know very little about the days-old produce sitting on the shelves. Not only does it also come from the dirt, it’s been sprayed with who knows what, handled by many different processors, and picked over by people looking for the perfect bunch,” Stark says. \u003c/p>\n\u003cp>Even urban farms around the Bay Area are throwing away edible weeds, Stark and Carlson say. 11 of the top 15 “pest” plants identified by urban farmers are actually edible. \u003c/p>\n\u003cp>“These nutritious, delicious, self-propagating, sustainable, and drought tolerant foods are watered, fertilized, picked, and then discarded as “weeds,” Stark and Carlson write in their project proposal.\u003c/p>\n\u003cp>They want to get these weeds on people’s plates by working with the food clergy. They hope to teach urban farmers at places like \u003ca href=\"http://www.sayhayfarms.com/\" target=\"_blank\">Say Hay Farms\u003c/a> in Woodland, CA, and \u003ca href=\"https://gilltractfarm.wordpress.com\" target=\"_blank\">Gill Tract Community Farm\u003c/a> in Albany, to identify these edible weeds and properly harvest them. After they are harvested, Stark and Carlson want to make sure they are sold at farmers markets. Finally, they are partnering with restaurants like \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a> and \u003ca href=\"http://cesarberkeley.com/\" target=\"_blank\">César\u003c/a> to develop recipes that highlight and showcase these wild edibles. \u003c/p>\n\u003cfigure id=\"attachment_92673\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-displays-baynuts-he-foraged-and-roasted-from-a-nearby-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-displays-baynuts-he-foraged-and-roasted-from-a-nearby-tree.jpg\" alt=\"Carlson displays bay laurel nuts he foraged and roasted from a nearby tree. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carlson displays bay laurel nuts he foraged and roasted from a nearby tree. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Stark and Carlson say if they introduce these plants to people’s palates at high-end restaurants and farmers' markets, their acceptability will trickle down to all different types of communities. \u003c/p>\n\u003cp>“We hope people will go to the farmers' market and say, ‘Oh, there’s that stuff I was served the other day!” Stark says.\u003c/p>\n\u003cp>“All we want is for people to experience the flavors of these foods, and then they can decide for themselves. I think the majority of people when they experience these wild edibles they’re going to think ‘Oh, I like that,’” Carlson adds.\u003c/p>\n\u003cfigure id=\"attachment_92678\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-holds-a-tasty-leaf-of-a-wild-edible-he-just-picked-from-the-side-of-the-road.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-holds-a-tasty-leaf-of-a-wild-edible-he-just-picked-from-the-side-of-the-road.jpg\" alt=\"Stark holds a tasty leaf of a wild edible he just picked from the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stark holds a tasty leaf of a wild edible he just picked from the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>I admit, I was hesitant at first to bite into some of these plants when I met Carlson and Stark on a wild edible tour through their neighborhood. The piece of bristly ox-tongue that Carlson handed me and encouraged me to start eating, felt, and looked, like sandpaper. Its spiny, tongue-shaped leaves are not something you usually find in a salad. But, when I bit into it, it really wasn’t that bad -- juicy, milky, with just enough bitter flavor.\u003c/p>\n\u003cp>My favorite weed of the afternoon is called chickweed. The bright green plant with stemmy leaves is mild, and taste like spinach or mache lettuce.\u003c/p>\n\u003cp>We found “well-known” types of edible weeds, too. Fennel, purple sage, rosemary -- all in a public space. On one small street corner, we found over 10 species of wild edibles.\u003c/p>\n\u003cfigure id=\"attachment_92675\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/One-persons-weeds-another-persons-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/One-persons-weeds-another-persons-food.jpg\" alt=\"One person's weeds, another person's food. Photo: Angela Johnston\" width=\"1000\" height=\"860\" class=\"size-full wp-image-92675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One person's weeds, another person's food. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_92679\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tom-Carlson-stands-in-front-of-a-wild-sage-bush-near-Tilden-Park.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tom-Carlson-stands-in-front-of-a-wild-sage-bush-near-Tilden-Park.jpg\" alt=\"Tom Carlson stands in front of a wild sage bush near Tilden Park. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92679\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Carlson stands in front of a wild sage bush near Tilden Park. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Not only are these plant species abundant, they are also healthy, Stark and Carlson say. Tom Carlson works as a pediatrician part-time and says he has seen firsthand the effects “food desert” diets have on people’s bodies. \u003c/p>\n\u003cp>“There's evidence that people on Western diets, the diversity of the gut microbiome is lower than it is in third world countries, substantially lower than hunter gatherer societies, and its hypothesized that it is largely due to the diversity of plants they consume,” Stark adds. He guesses that adding foraged plants to someone’s diet will be much better than just eating domesticated leafy greens. \u003c/p>\n\u003cp>“There’s a lot of mounting evidence that the health of your microbiome determines your general health to a great extent, including your mental health.”\u003c/p>\n\u003cp>An extension of their original project will look at the impact of eating these types of edible weeds on the gut microbiome by scientifically measuring the changes in a sample of about 50 people.\u003c/p>\n\u003cp>Stark, Carlson and their team are also working on a field guide to the top dozen edible plants in the East Bay. They want to include things that are abundant enough to be interesting, but also least likely to be confused with something toxic. The list includes fennel, dandelion, dock, sow thistle, chickweed, oxalis, mallow, plantago, and others. They specifically decided to not include wild berries, which you can find growing wild in almost every season in the area. A record of what and how much they’ve found so far can be found on their \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">website\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92670\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-display-of-a-single-walks-picking-on-Starks-kitchen-table.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-display-of-a-single-walks-picking-on-Starks-kitchen-table.jpg\" alt=\"A display of a single walk's picking on Stark's kitchen counter. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A display of a single walk's picking on Stark's kitchen counter. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Carlson says another future plan is possibly going into some of the local schools in the food deserts and integrating this knowledge into the classroom.\u003c/p>\n\u003cp>They also want to work to change public policy regarding weed maintenance. On their second day in the field in West Oakland near Nelson Mandela Parkway, Stark and Carlson saw two city workers in hazmat suits spraying pesticides in the weeds that would otherwise be food for people living in the area.“I really think we need to let the city know that parks should be habitat or food or both,” Stark says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“People do everything they can to get rid of them, and they keep coming back. If you can’t beat them why not eat them?”\u003c/p>\n\n","blocks":[],"excerpt":"Two UC Berkeley professors think weeds get a bad rap. In fact, they believe the “mountains” of wild edible plants growing between the Bay Area’s sidewalks can help solve food access problems in food deserts. ","status":"publish","parent":0,"modified":1423272103,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1599},"headData":{"title":"Snacking In-Between Sidewalks: Mapping Abundance of Wild Edibles in the Bay Area’s Food Deserts | KQED","description":"Two UC Berkeley professors think weeds get a bad rap. In fact, they believe the “mountains” of wild edible plants growing between the Bay Area’s sidewalks can help solve food access problems in food deserts. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Snacking In-Between Sidewalks: Mapping Abundance of Wild Edibles in the Bay Area’s Food Deserts","datePublished":"2015-02-05T17:41:55.000Z","dateModified":"2015-02-07T01:21:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"92668 http://blogs.kqed.org/bayareabites/?p=92668","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/05/snacking-in-between-sidewalks-mapping-abundance-of-wild-edibles-in-the-bay-areas-food-deserts/","disqusTitle":"Snacking In-Between Sidewalks: Mapping Abundance of Wild Edibles in the Bay Area’s Food Deserts","path":"/bayareabites/92668/snacking-in-between-sidewalks-mapping-abundance-of-wild-edibles-in-the-bay-areas-food-deserts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sampling-of-findings-from-Stark-and-Carlsons-website-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sampling-of-findings-from-Stark-and-Carlsons-website-.jpg\" alt=\"A sampling of photos and findings from Stark and Carlson’s project. Photo: Philip Stark\" width=\"1000\" height=\"662\" class=\"size-full wp-image-92672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of photos and findings from Stark and Carlson’s project. Photo: \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">Philip Stark\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>UC Berkeley professors Philip Stark and Tom Carlson are self-proclaimed botanical rubberneckers. When both of them walk their daily route to campus, it’s rare that they’ll take a few steps without stopping in their tracks, bending down, and finding some food to snack on. Their wild snacks are what most people would call weeds. \u003c/p>\n\u003cp>Weeds, they say, get a really bad rap. Instead Stark and Carlson want people to think of them as wild edibles, underprivileged plants, or forgotten foods. “They’re just an incredible resource and we're not using them,” Stark says.\u003c/p>\n\u003cp>Carlson and Stark are researchers funded by the \u003ca href=\"http://food.berkeley.edu/\" target=\"_blank\">Berkeley Food Institute\u003c/a> studying the abundance, nutritional value, and potential toxicity of these wild edibles, or weeds, in the \u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/go-to-the-atlas.aspx\" target=\"_blank\">East Bay’s food deserts\u003c/a>. A food desert is typically a place in a low-income urban neighborhood at least half a mile from a supermarket. They’re also creating an \u003ca href=\"http://www.inaturalist.org/projects/berkeley-open-source-food\" target=\"_blank\">interactive map\u003c/a>, so the public can log on and see exactly where they’ve identified a patch of edible weeds. Already their project, called “Reaping without Sowing,” has confirmed that there are “mountains” of wild edible plants growing in the Bay Area’s urban food deserts, even at the end of 2014’s record drought.\u003c/p>\n\u003cfigure id=\"attachment_92676\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Phillip-Stark-and-Tom-Carlson.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Phillip-Stark-and-Tom-Carlson.jpg\" alt=\"Philip Stark and Tom Carlson call themselves botanical rubberneckers. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Philip Stark and Tom Carlson call themselves botanical rubberneckers. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>These edibles are actually most abundant in places where grocery stores are not, where fresh produce is difficult to buy, and where people don’t weed. Stark and Carlson explain that because people in wealthier neighborhoods tend to spray their lawns with pesticides and fertilizers, or hire gardeners to trim back any unwanted plants growing in their gardens, there are actually fewer sources of edible food in these places. The food deserts, the places where lower income families live, actually have more food growing between the concrete.\u003c/p>\n\u003cp>Take for example the blocks between \u003ca href=\"http://www.inaturalist.org/observations/project/1659?page=1\" target=\"_blank\">13th and 19th Avenue\u003c/a> in West Oakland. In this small section of the neighborhood, Stark and Carlson identified over 10 different species of edible plants. Zooming in even further, at one \u003ca href=\"http://www.inaturalist.org/observations/1111920\" target=\"_blank\">spot\u003c/a> near the corner of 15th and Campbell in Oakland, Stark notes there are 15-20 servings of dandelion. As well as recording the type of edible plant and its location on the map, Stark, Carlson and their students also identify things like how many people it would serve and how many servings are accessible.\u003c/p>\n\u003cfigure id=\"attachment_92671\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sample-of-the-map-of-wild-edibles-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sample-of-the-map-of-wild-edibles-.jpg\" alt=\"A sample of the map of wild edibles. Photo: Philip Stark\" width=\"1000\" height=\"565\" class=\"size-full wp-image-92671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sample of the map of wild edibles. Photo: \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">Philip Stark\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_92674\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-picks-some-chickweed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-picks-some-chickweed.jpg\" alt=\"Carlson picks some chickweed on the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carlson picks some chickweed on the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Since they started, Stark and Carlson have identified over 90 different edible species in the East Bay’s food deserts. However, low-income residents in food deserts are less likely to be exposed to urban foraging trends. The challenge, they explain, is changing the perception of eating things from the ground.\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>“Eating anything that comes from the ground, comes from the dirt, gets a bad rap,” Stark says. He says the most common question people ask is, “what about dog pee?” Quite harmless even without a quick rinse, he tells me. After all, organic foods are grown in cow manure. Their project is also testing the \u003ca href=\"http://forage.berkeley.edu/#soil\" target=\"_blank\">soil toxicity\u003c/a> where these plants are growing. So far, they’ve found nothing out of the ordinary.\u003c/p>\n\u003cp>“People respond to eating so-called weeds with a big “ick!,” Stark says. They would much rather buy their dandelion greens from the produce section at Whole Foods, rather than pick them out of sidewalk. \u003c/p>\n\u003cfigure id=\"attachment_92677\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-and-Carlson-find-some-wild-onions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-and-Carlson-find-some-wild-onions.jpg\" alt=\"Stark and Carlson find some wild onions on the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stark and Carlson find some wild onions on the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“That’s because we blindly trust the food clergy (grocery stores, food corporations, restaurants) to tell us what is safe to eat or not. But, we know very little about the days-old produce sitting on the shelves. Not only does it also come from the dirt, it’s been sprayed with who knows what, handled by many different processors, and picked over by people looking for the perfect bunch,” Stark says. \u003c/p>\n\u003cp>Even urban farms around the Bay Area are throwing away edible weeds, Stark and Carlson say. 11 of the top 15 “pest” plants identified by urban farmers are actually edible. \u003c/p>\n\u003cp>“These nutritious, delicious, self-propagating, sustainable, and drought tolerant foods are watered, fertilized, picked, and then discarded as “weeds,” Stark and Carlson write in their project proposal.\u003c/p>\n\u003cp>They want to get these weeds on people’s plates by working with the food clergy. They hope to teach urban farmers at places like \u003ca href=\"http://www.sayhayfarms.com/\" target=\"_blank\">Say Hay Farms\u003c/a> in Woodland, CA, and \u003ca href=\"https://gilltractfarm.wordpress.com\" target=\"_blank\">Gill Tract Community Farm\u003c/a> in Albany, to identify these edible weeds and properly harvest them. After they are harvested, Stark and Carlson want to make sure they are sold at farmers markets. Finally, they are partnering with restaurants like \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a> and \u003ca href=\"http://cesarberkeley.com/\" target=\"_blank\">César\u003c/a> to develop recipes that highlight and showcase these wild edibles. \u003c/p>\n\u003cfigure id=\"attachment_92673\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-displays-baynuts-he-foraged-and-roasted-from-a-nearby-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-displays-baynuts-he-foraged-and-roasted-from-a-nearby-tree.jpg\" alt=\"Carlson displays bay laurel nuts he foraged and roasted from a nearby tree. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carlson displays bay laurel nuts he foraged and roasted from a nearby tree. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Stark and Carlson say if they introduce these plants to people’s palates at high-end restaurants and farmers' markets, their acceptability will trickle down to all different types of communities. \u003c/p>\n\u003cp>“We hope people will go to the farmers' market and say, ‘Oh, there’s that stuff I was served the other day!” Stark says.\u003c/p>\n\u003cp>“All we want is for people to experience the flavors of these foods, and then they can decide for themselves. I think the majority of people when they experience these wild edibles they’re going to think ‘Oh, I like that,’” Carlson adds.\u003c/p>\n\u003cfigure id=\"attachment_92678\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-holds-a-tasty-leaf-of-a-wild-edible-he-just-picked-from-the-side-of-the-road.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-holds-a-tasty-leaf-of-a-wild-edible-he-just-picked-from-the-side-of-the-road.jpg\" alt=\"Stark holds a tasty leaf of a wild edible he just picked from the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stark holds a tasty leaf of a wild edible he just picked from the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>I admit, I was hesitant at first to bite into some of these plants when I met Carlson and Stark on a wild edible tour through their neighborhood. The piece of bristly ox-tongue that Carlson handed me and encouraged me to start eating, felt, and looked, like sandpaper. Its spiny, tongue-shaped leaves are not something you usually find in a salad. But, when I bit into it, it really wasn’t that bad -- juicy, milky, with just enough bitter flavor.\u003c/p>\n\u003cp>My favorite weed of the afternoon is called chickweed. The bright green plant with stemmy leaves is mild, and taste like spinach or mache lettuce.\u003c/p>\n\u003cp>We found “well-known” types of edible weeds, too. Fennel, purple sage, rosemary -- all in a public space. On one small street corner, we found over 10 species of wild edibles.\u003c/p>\n\u003cfigure id=\"attachment_92675\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/One-persons-weeds-another-persons-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/One-persons-weeds-another-persons-food.jpg\" alt=\"One person's weeds, another person's food. Photo: Angela Johnston\" width=\"1000\" height=\"860\" class=\"size-full wp-image-92675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One person's weeds, another person's food. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_92679\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tom-Carlson-stands-in-front-of-a-wild-sage-bush-near-Tilden-Park.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tom-Carlson-stands-in-front-of-a-wild-sage-bush-near-Tilden-Park.jpg\" alt=\"Tom Carlson stands in front of a wild sage bush near Tilden Park. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92679\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Carlson stands in front of a wild sage bush near Tilden Park. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Not only are these plant species abundant, they are also healthy, Stark and Carlson say. Tom Carlson works as a pediatrician part-time and says he has seen firsthand the effects “food desert” diets have on people’s bodies. \u003c/p>\n\u003cp>“There's evidence that people on Western diets, the diversity of the gut microbiome is lower than it is in third world countries, substantially lower than hunter gatherer societies, and its hypothesized that it is largely due to the diversity of plants they consume,” Stark adds. He guesses that adding foraged plants to someone’s diet will be much better than just eating domesticated leafy greens. \u003c/p>\n\u003cp>“There’s a lot of mounting evidence that the health of your microbiome determines your general health to a great extent, including your mental health.”\u003c/p>\n\u003cp>An extension of their original project will look at the impact of eating these types of edible weeds on the gut microbiome by scientifically measuring the changes in a sample of about 50 people.\u003c/p>\n\u003cp>Stark, Carlson and their team are also working on a field guide to the top dozen edible plants in the East Bay. They want to include things that are abundant enough to be interesting, but also least likely to be confused with something toxic. The list includes fennel, dandelion, dock, sow thistle, chickweed, oxalis, mallow, plantago, and others. They specifically decided to not include wild berries, which you can find growing wild in almost every season in the area. A record of what and how much they’ve found so far can be found on their \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">website\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92670\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-display-of-a-single-walks-picking-on-Starks-kitchen-table.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-display-of-a-single-walks-picking-on-Starks-kitchen-table.jpg\" alt=\"A display of a single walk's picking on Stark's kitchen counter. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A display of a single walk's picking on Stark's kitchen counter. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Carlson says another future plan is possibly going into some of the local schools in the food deserts and integrating this knowledge into the classroom.\u003c/p>\n\u003cp>They also want to work to change public policy regarding weed maintenance. On their second day in the field in West Oakland near Nelson Mandela Parkway, Stark and Carlson saw two city workers in hazmat suits spraying pesticides in the weeds that would otherwise be food for people living in the area.“I really think we need to let the city know that parks should be habitat or food or both,” Stark says.\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>“People do everything they can to get rid of them, and they keep coming back. If you can’t beat them why not eat them?”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92668/snacking-in-between-sidewalks-mapping-abundance-of-wild-edibles-in-the-bay-areas-food-deserts","authors":["5568"],"categories":["bayareabites_109","bayareabites_752","bayareabites_264","bayareabites_2638","bayareabites_8770","bayareabites_4084","bayareabites_2554","bayareabites_1245","bayareabites_60","bayareabites_1873"],"tags":["bayareabites_14124","bayareabites_9531","bayareabites_13169","bayareabites_14128","bayareabites_14125","bayareabites_14123"],"featImg":"bayareabites_92672","label":"bayareabites"},"bayareabites_65515":{"type":"posts","id":"bayareabites_65515","meta":{"index":"posts_1591205157","site":"bayareabites","id":"65515","score":null,"sort":[1374080952000]},"guestAuthors":[],"slug":"oaklands-jack-london-district-a-food-desert-for-the-wealthy","title":"Oakland's Jack London District: A Food Desert For The Wealthy?","publishDate":1374080952,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_65545\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Floor-Plan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Floor-Plan.jpg\" alt=\"Design for upcoming Portside Community Market. Image courtesy of Portside Community Market\" width=\"1000\" height=\"640\" class=\"size-full wp-image-65545\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Design for upcoming Portside Community Market. Image courtesy of Portside Community Market\u003c/figcaption>\u003c/figure>\n\u003cp>The Jack London District might finally get something it's been lacking since its booming development: a real grocery store. \u003c/p>\n\u003cp>After decades of growth and restructuring, a number of notable restaurants like \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\">Haven\u003c/a>, \u003ca href=\"http://www.theforgepizza.com/\">Forge\u003c/a>, and smaller artisans like \u003ca href=\"https://www.miette.com/\">Miette\u003c/a> opened their doors on Jack London Square's waterfront and within the surrounding residential areas. Even so, the district remains a food desert meaning that access to fresh produce is limited. Aside from a farmers' market, which happens only once a week, the closest grocery store to the Jack London District is in Chinatown.\u003c/p>\n\u003cp>A startup team decided that it was time to shake things up. Tommaso Boggia and La Wanda Knox are co-founders of \u003ca href=\"http://www.portsidemarket.com/\">Portside Community Market\u003c/a>, a soon-to-be cooperative whose mission will be to provide residents in the Jack London District with fresh, local and organic produce. The team plans to build a 5000-square-foot community market. \u003c/p>\n\u003cp>The hip neighborhood has attracted investors, restaurants and festivals but Boggia says this type of business development doesn't necessarily reflect the residents' wishes.\u003c/p>\n\u003cp>\"I have been working with a neighborhood association for over a year, researching how Jack London residents, visitors, employees and business owners would like to see the neighborhood improve,\" Boggia explains. \"Over and over again, the number one concern is having more residential amenities and more specifically, a grocery store.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Boggia is from Italy. He moved to the U.S. nine years ago and was shocked by the lack of access to fresh food.\u003c/p>\n\u003cp>\"I was not able to walk to a place to get fresh and healthy food,\" he says. \"And I lived in Santa Cruz!”\u003c/p>\n\u003cfigure id=\"attachment_65541\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/TOMMASO_1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/TOMMASO_1.jpg\" alt=\"For over year, Tommaso Boggia conducted research asking residents how they would like to see Jack London Square improve. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-65541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For over year, Tommaso Boggia conducted research asking residents how they would like to see Jack London Square improve. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Knox is a business developer and the mastermind behind Portside Community Market's business strategy. \u003c/p>\n\u003cp>\"I come from Bayview in San Francisco,\" she says. \"It's what you would call another food desert.\"\u003c/p>\n\u003cp>Knox believes the market is an opportunity to build wealth and support the local economy. It is also an opportunity for her to grow professionally. Her stint as a corporate consultant left her feeling frustrated and she hopes that a cooperative business will offer a better working environment.\u003c/p>\n\u003cp>\"I have worked in the corporate world and it is not friendly to African American women,\" she says. \"I always plateaued.\" \u003c/p>\n\u003cp>Brahm Ahmadi from \u003ca href=\"http://www.peoplesgrocery.org/\">People's Grocery\u003c/a> inspired her. Ahmadi and his team are undertaking a similar venture in West Oakland called the \u003ca href=\"http://peoplescommunitymarket.com/\">People's Community Market\u003c/a>. Ahmadi is currently fundraising for his West Oakland project. After meeting with Ahmadi, she gained a better understanding of the challenges ahead, like the lack of \"real\" support from the City of Oakland. \u003c/p>\n\u003cp>\"The city of Oakland says it supports the concept but at the same time officials haven't put anything behind it,\" she says. \u003c/p>\n\u003cfigure id=\"attachment_65540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/LaWandaKnox_1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/LaWandaKnox_1.jpg\" alt=\"La Wanda Knox is a business developer and the mastermind behind the business strategy of Portside Community Market. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-65540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Wanda Knox is a business developer and the mastermind behind the business strategy of Portside Community Market. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>But let's be honest, Jack London Square brings massive revenue to the city of Oakland and residents aren't living in poverty. Jack London's 2000 residents do not have the same \"needs\" as West Oakland's 25,000 residents, \u003ca href=\"http://www.sfgate.com/business/article/West-Oakland-supermarket-shops-for-funds-4292021.php\">half of whom do not own a car\u003c/a>, which makes walking 1.5 miles to the nearest grocery store a real challenge. So, I ask, why Jack London?\u003c/p>\n\u003cp>\"I was not going go to a community of need and impose something on a community that is not my own,\" Boggia says while Knox nods in approval. \"This is the community that I know, that I live in and that's why I wanted to start it here. From the beginning our idea was to create a replicable model whether through franchise or just though creating a way to support a sister cooperative in a community that is more in need but it will be driven from the people of that community,\" he says. \u003c/p>\n\u003ch3>Jack London: A Food Desert and Vacant Buildings\u003c/h3>\n\u003cp>The district of Jack London is home to more than 2000 residents and workers but it is also a harbor of vacant buildings. Since the 1970s, numerous developers attempted to redesign Jack London Square only to leave behind empty spaces. In the 1970s, European-style pathways and storefronts popped up but the project never succeeded in exciting the masses. Barnes and Noble, which open in the 1980s, closed in 2010 and the building has been vacant ever since. That same year, Jack London Square Ventures LLC, a partnership between Ellis LLC and Divco West, envisioned a ferry-building-style market and built a \u003ca href=\"http://www.jacklondonmarket.com/\">six-story glass building\u003c/a> composed of office and retail space. 90 percent of the office space is now leased to restaurants like Haven or Bocanova but the 72,000 square feet of retail space is still market-less. \u003c/p>\n\u003cfigure id=\"attachment_65544\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/vacant4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/vacant4.jpg\" alt=\"Vacant buildings are a common sight in Jack London. Photo: Lauren Benichou\" width=\"1000\" height=\"663\" class=\"size-full wp-image-65544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vacant buildings are a common sight in Jack London. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003ch3>What's Next?\u003c/h3>\n\u003cp>\"The next step is figuring out our fundraising logistics and as soon as we are incorporated, we can start finalizing the location,\" Boggia says. \u003c/p>\n\u003cp>\"We are looking at visibility, parking, square footage and proximity to residential areas,\" Knox adds. \u003c/p>\n\u003cfigure id=\"attachment_65542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/vacant1_1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/vacant1_1.jpg\" alt=\"Boggia's favorite location is on Broadway and 4th street. It's been unoccupied for years. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-65542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boggia's favorite location is on Broadway and 4th street. It's been unoccupied for years. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>But that's easier said than done. Boggia says that some of the major challenges the team faces have been plaguing the district for years: property owners' lack of strategy or unrealistic goals. He says that some of them, like Jack London Partners, are waiting for big box grocery stores like Whole Foods or Trader Joe's, to lease or buy their properties. \u003c/p>\n\u003cp>\"That's never going to happen,\" he says. \"There isn't the residential density for it and even then they keep telling us that they don't want something smaller.\"\u003c/p>\n\u003cfigure id=\"attachment_65543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Vacant2_1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Vacant2_1.jpg\" alt=\"This location on Alice and 3rd is Knox's preference. "It has character," she says. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-65543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This location on Alice and 3rd is Knox's preference. \"It has character,\" she says. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The team has recently launched a \u003ca href=\"https://www.surveymonkey.com/s/portsidemarket\">\u003cstrong>survey\u003c/strong>\u003c/a> asking what residents would like their grocery store to look like. Boggia is convinced that the Portside Community Market will thrive even with competitors like Whole Foods because the project is truly community-oriented. \u003c/p>\n\u003cp>\"We'll reflect the neighborhood's character, we are adaptable and we are worker-owned,\" he says smiling. \u003c/p>\n\u003ch3>More Information\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.portsidemarket.com/\">Portside Community Market\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/PortsideCommunityMarket\">Portside Community Market\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"The Jack London District might finally get something it's been lacking since its booming development: a real grocery store. ","status":"publish","parent":0,"modified":1374170062,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1082},"headData":{"title":"Oakland's Jack London District: A Food Desert For The Wealthy? | KQED","description":"The Jack London District might finally get something it's been lacking since its booming development: a real grocery store. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Oakland's Jack London District: A Food Desert For The Wealthy?","datePublished":"2013-07-17T17:09:12.000Z","dateModified":"2013-07-18T17:54:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"65515 http://blogs.kqed.org/bayareabites/?p=65515","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/17/oaklands-jack-london-district-a-food-desert-for-the-wealthy/","disqusTitle":"Oakland's Jack London District: A Food Desert For The Wealthy?","path":"/bayareabites/65515/oaklands-jack-london-district-a-food-desert-for-the-wealthy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65545\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Floor-Plan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Floor-Plan.jpg\" alt=\"Design for upcoming Portside Community Market. Image courtesy of Portside Community Market\" width=\"1000\" height=\"640\" class=\"size-full wp-image-65545\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Design for upcoming Portside Community Market. Image courtesy of Portside Community Market\u003c/figcaption>\u003c/figure>\n\u003cp>The Jack London District might finally get something it's been lacking since its booming development: a real grocery store. \u003c/p>\n\u003cp>After decades of growth and restructuring, a number of notable restaurants like \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\">Haven\u003c/a>, \u003ca href=\"http://www.theforgepizza.com/\">Forge\u003c/a>, and smaller artisans like \u003ca href=\"https://www.miette.com/\">Miette\u003c/a> opened their doors on Jack London Square's waterfront and within the surrounding residential areas. Even so, the district remains a food desert meaning that access to fresh produce is limited. Aside from a farmers' market, which happens only once a week, the closest grocery store to the Jack London District is in Chinatown.\u003c/p>\n\u003cp>A startup team decided that it was time to shake things up. Tommaso Boggia and La Wanda Knox are co-founders of \u003ca href=\"http://www.portsidemarket.com/\">Portside Community Market\u003c/a>, a soon-to-be cooperative whose mission will be to provide residents in the Jack London District with fresh, local and organic produce. The team plans to build a 5000-square-foot community market. \u003c/p>\n\u003cp>The hip neighborhood has attracted investors, restaurants and festivals but Boggia says this type of business development doesn't necessarily reflect the residents' wishes.\u003c/p>\n\u003cp>\"I have been working with a neighborhood association for over a year, researching how Jack London residents, visitors, employees and business owners would like to see the neighborhood improve,\" Boggia explains. \"Over and over again, the number one concern is having more residential amenities and more specifically, a grocery store.\"\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>Boggia is from Italy. He moved to the U.S. nine years ago and was shocked by the lack of access to fresh food.\u003c/p>\n\u003cp>\"I was not able to walk to a place to get fresh and healthy food,\" he says. \"And I lived in Santa Cruz!”\u003c/p>\n\u003cfigure id=\"attachment_65541\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/TOMMASO_1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/TOMMASO_1.jpg\" alt=\"For over year, Tommaso Boggia conducted research asking residents how they would like to see Jack London Square improve. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-65541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For over year, Tommaso Boggia conducted research asking residents how they would like to see Jack London Square improve. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Knox is a business developer and the mastermind behind Portside Community Market's business strategy. \u003c/p>\n\u003cp>\"I come from Bayview in San Francisco,\" she says. \"It's what you would call another food desert.\"\u003c/p>\n\u003cp>Knox believes the market is an opportunity to build wealth and support the local economy. It is also an opportunity for her to grow professionally. Her stint as a corporate consultant left her feeling frustrated and she hopes that a cooperative business will offer a better working environment.\u003c/p>\n\u003cp>\"I have worked in the corporate world and it is not friendly to African American women,\" she says. \"I always plateaued.\" \u003c/p>\n\u003cp>Brahm Ahmadi from \u003ca href=\"http://www.peoplesgrocery.org/\">People's Grocery\u003c/a> inspired her. Ahmadi and his team are undertaking a similar venture in West Oakland called the \u003ca href=\"http://peoplescommunitymarket.com/\">People's Community Market\u003c/a>. Ahmadi is currently fundraising for his West Oakland project. After meeting with Ahmadi, she gained a better understanding of the challenges ahead, like the lack of \"real\" support from the City of Oakland. \u003c/p>\n\u003cp>\"The city of Oakland says it supports the concept but at the same time officials haven't put anything behind it,\" she says. \u003c/p>\n\u003cfigure id=\"attachment_65540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/LaWandaKnox_1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/LaWandaKnox_1.jpg\" alt=\"La Wanda Knox is a business developer and the mastermind behind the business strategy of Portside Community Market. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-65540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Wanda Knox is a business developer and the mastermind behind the business strategy of Portside Community Market. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>But let's be honest, Jack London Square brings massive revenue to the city of Oakland and residents aren't living in poverty. Jack London's 2000 residents do not have the same \"needs\" as West Oakland's 25,000 residents, \u003ca href=\"http://www.sfgate.com/business/article/West-Oakland-supermarket-shops-for-funds-4292021.php\">half of whom do not own a car\u003c/a>, which makes walking 1.5 miles to the nearest grocery store a real challenge. So, I ask, why Jack London?\u003c/p>\n\u003cp>\"I was not going go to a community of need and impose something on a community that is not my own,\" Boggia says while Knox nods in approval. \"This is the community that I know, that I live in and that's why I wanted to start it here. From the beginning our idea was to create a replicable model whether through franchise or just though creating a way to support a sister cooperative in a community that is more in need but it will be driven from the people of that community,\" he says. \u003c/p>\n\u003ch3>Jack London: A Food Desert and Vacant Buildings\u003c/h3>\n\u003cp>The district of Jack London is home to more than 2000 residents and workers but it is also a harbor of vacant buildings. Since the 1970s, numerous developers attempted to redesign Jack London Square only to leave behind empty spaces. In the 1970s, European-style pathways and storefronts popped up but the project never succeeded in exciting the masses. Barnes and Noble, which open in the 1980s, closed in 2010 and the building has been vacant ever since. That same year, Jack London Square Ventures LLC, a partnership between Ellis LLC and Divco West, envisioned a ferry-building-style market and built a \u003ca href=\"http://www.jacklondonmarket.com/\">six-story glass building\u003c/a> composed of office and retail space. 90 percent of the office space is now leased to restaurants like Haven or Bocanova but the 72,000 square feet of retail space is still market-less. \u003c/p>\n\u003cfigure id=\"attachment_65544\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/vacant4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/vacant4.jpg\" alt=\"Vacant buildings are a common sight in Jack London. Photo: Lauren Benichou\" width=\"1000\" height=\"663\" class=\"size-full wp-image-65544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vacant buildings are a common sight in Jack London. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003ch3>What's Next?\u003c/h3>\n\u003cp>\"The next step is figuring out our fundraising logistics and as soon as we are incorporated, we can start finalizing the location,\" Boggia says. \u003c/p>\n\u003cp>\"We are looking at visibility, parking, square footage and proximity to residential areas,\" Knox adds. \u003c/p>\n\u003cfigure id=\"attachment_65542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/vacant1_1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/vacant1_1.jpg\" alt=\"Boggia's favorite location is on Broadway and 4th street. It's been unoccupied for years. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-65542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boggia's favorite location is on Broadway and 4th street. It's been unoccupied for years. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>But that's easier said than done. Boggia says that some of the major challenges the team faces have been plaguing the district for years: property owners' lack of strategy or unrealistic goals. He says that some of them, like Jack London Partners, are waiting for big box grocery stores like Whole Foods or Trader Joe's, to lease or buy their properties. \u003c/p>\n\u003cp>\"That's never going to happen,\" he says. \"There isn't the residential density for it and even then they keep telling us that they don't want something smaller.\"\u003c/p>\n\u003cfigure id=\"attachment_65543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Vacant2_1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Vacant2_1.jpg\" alt=\"This location on Alice and 3rd is Knox's preference. "It has character," she says. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-65543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This location on Alice and 3rd is Knox's preference. \"It has character,\" she says. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The team has recently launched a \u003ca href=\"https://www.surveymonkey.com/s/portsidemarket\">\u003cstrong>survey\u003c/strong>\u003c/a> asking what residents would like their grocery store to look like. Boggia is convinced that the Portside Community Market will thrive even with competitors like Whole Foods because the project is truly community-oriented. \u003c/p>\n\u003cp>\"We'll reflect the neighborhood's character, we are adaptable and we are worker-owned,\" he says smiling. \u003c/p>\n\u003ch3>More Information\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.portsidemarket.com/\">Portside Community Market\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/PortsideCommunityMarket\">Portside Community Market\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/65515/oaklands-jack-london-district-a-food-desert-for-the-wealthy","authors":["5466"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1962","bayareabites_1245","bayareabites_1875","bayareabites_2035"],"tags":["bayareabites_11470","bayareabites_12027","bayareabites_9531","bayareabites_11449","bayareabites_10066","bayareabites_2643","bayareabites_12025","bayareabites_12026","bayareabites_14757","bayareabites_9532","bayareabites_9097","bayareabites_12023","bayareabites_12024"],"featImg":"bayareabites_65557","label":"bayareabites"},"bayareabites_63490":{"type":"posts","id":"bayareabites_63490","meta":{"index":"posts_1591205157","site":"bayareabites","id":"63490","score":null,"sort":[1371253976000]},"guestAuthors":[],"slug":"nudging-detroit-program-doubles-food-stamp-bucks-in-grocery-stores","title":"Nudging Detroit: Program Doubles Food Stamp Bucks In Grocery Stores","publishDate":1371253976,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_63493\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/detroitmetro-foodland.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/detroitmetro-foodland-1024x767.jpeg\" alt=\"A customer in the produce section at Metro Foodland, one of the Detroit grocery stores participating in a healthy food incentive program for people with SNAP benefits. The store will add a section of specially marked local produce as part of the program. Photo: Courtesy of the Fair Food Network\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63493\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer in the produce section at Metro Foodland, one of the Detroit grocery stores participating in a healthy food incentive program for people with SNAP benefits. The store will add a section of specially marked local produce as part of the program. Photo: Courtesy of the Fair Food Network\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191427746/nudging-detroit-program-doubles-food-stamp-bucks-in-grocery-stores\">The Salt at NPR Food\u003c/a> (6/14/13)\u003c/p>\n\u003cp>In recent years, programs that double the value of food stamp dollars spent at farmers markets have generated a lot of attention. The basic idea: Spend, say, $10 in food stamps and get an extra $10 credit for purchases at the market.\u003c/p>\n\u003cp>The model, which has spread to more than 25 states, \u003ca href=\"http://www.healthyfoodincentives.org/_site/_downloads/cluster-evaluation-2011-final-report.pdf\">has been hailed\u003c/a> as one of the most effective ways to help low-income consumers get better access to fresh fruits and vegetables, while also supporting local farmers. But it has one major flaw: Most people don't shop at farmers markets.\u003c/p>\n\u003cp>That's why the Fair Food Network announced Friday that it's taking its food stamp incentive program to a new frontier: grocery stores.\u003c/p>\n\u003cp>The Fair Food Network already runs one such program, called \u003ca href=\"http://www.doubleupfoodbucks.org/\">Double Up Food Bucks\u003c/a>, at 100 farmers markets in Michigan and Ohio. The program gives consumers a credit of up to $20 a day for using food stamps, or SNAP benefits, at the markets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But Fair Food is well aware of the shortcomings of this approach. So the organization will soon pilot a new version of its program — the first of its kind — at three independent grocery stores in Detroit. This time, shoppers who use food stamps will get a $10 reward card for local produce with the purchase of $10 of groceries.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.fairfoodnetwork.org/our-story/leadership/oran-b-hesterman\">Oran Hesterman\u003c/a>, president and CEO of the Fair Food Network, involving grocery stores in healthy food incentive programs is a critical step in reaching even more people who rely on federal food assistance.\u003c/p>\n\u003cp>\"Ever since we started the program in 2009, we never conceived of it as just a farmers market program,\" Hesterman tells The Salt. \"We knew that while farmers markets were a great place to demonstrate that people would use the program, if we were going to have an impact on a big scale, at some point we would have to move from farmers markets to grocery stores, where most people get their food most of the time.\"\u003c/p>\n\u003cp>So why Detroit? It's notorious for its \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=131000846\">food deserts\u003c/a>, and fruits and vegetables are especially expensive for its poorest residents. But, Hesterman says, the city has a billion-dollar food economy, and half of that is spent by people on food assistance, \"so it's the perfect place for us\" to test the idea. (The Fair Food Network is based in Ann Arbor, Mich.)\u003c/p>\n\u003cp>One in 7 Americans receives food stamps, known as Supplemental Nutrition Assistance, or SNAP, benefits. The average recipient receives about $133 a month. As one of the biggest government assistance programs at $80 billion, SNAP has been highly successful at reducing food insecurity and poverty in the U.S. Still, there's long been a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=183628315\">debate\u003c/a> about which foods should be allowed in the program and how to encourage healthful choices.\u003c/p>\n\u003cp>That's one reason why Fair Food Network and Wholesome Wave, another organization offering SNAP incentive programs, decided to partner with farmers markets. (Check out our \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/26/151473374/fresh-food-advocate-links-farmers-doctors-low-income-families\">Q&A\u003c/a> with Wholesome Wave CEO Michel Nischan for more on their work.)\u003c/p>\n\u003cp>But Osterman says the programs are not just about encouraging people to buy fresh fruits and vegetables; they're also about building a market that local farmers can depend on.\u003c/p>\n\u003cp>\"The more we can capture those SNAP dollars in the community, the more wealth and jobs we can generate,\" says Hesterman. \"We're trying to demonstrate that we can think about using SNAP not just as a hunger and food insecurity program for low-income families, but also as an economic development tool.\"\u003c/p>\n\u003cp>In the new grocery pilot program, he says SNAP recipients will have about 15 Michigan-grown fruits and vegetables to choose from at the three participating stores. This local produce will be in a special section of the stores, labeled as eligible for the program.\u003c/p>\n\u003cp>Each store will have a different selection, depending on the season, but Hesterman says he expects most will be offering tomatoes, eggplants, squash and a variety of fruit.\u003c/p>\n\u003cp>\"This year we are going to have a fabulous fruit crop in Michigan,\" he says. \"So these stores will likely have apples, peaches, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/23/186076355/inside-a-tart-cherry-revival-somebody-needs-to-do-this\">cherries\u003c/a> and blueberries galore.\"\u003c/p>\n\u003cp>The participating stores are Honey Bee Market, Metro Foodland and Mike's Fresh Market; the pilot will run between July 1 and Oct. 31.\u003c/p>\n\u003cp>Despite the success of the incentive program at farmers markets, there's some uncertainty about whether it will work in grocery stores. The program isn't yet integrated in the grocery stores' computer systems, which is why the recipients will get their credit for produce purchases on a separate card.\u003c/p>\n\u003cp>\"My biggest fear is that people won't know about it,\" says Hesterman. To get the word out, his group will be advertising the program on the radio and through billboards. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Incentive programs that double the value of food stamp dollars spent at farmers markets have been hailed as one of the most effective ways to encourage healthful eating and support local farmers. The flaw: Most people don't shop at farmers markets. So a new program will soon pilot the concept at three grocery stores in Detroit.","status":"publish","parent":0,"modified":1371253976,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":866},"headData":{"title":"Nudging Detroit: Program Doubles Food Stamp Bucks In Grocery Stores | KQED","description":"Incentive programs that double the value of food stamp dollars spent at farmers markets have been hailed as one of the most effective ways to encourage healthful eating and support local farmers. The flaw: Most people don't shop at farmers markets. So a new program will soon pilot the concept at three grocery stores in Detroit.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Nudging Detroit: Program Doubles Food Stamp Bucks In Grocery Stores","datePublished":"2013-06-14T23:52:56.000Z","dateModified":"2013-06-14T23:52:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"63490 http://blogs.kqed.org/bayareabites/?p=63490","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/14/nudging-detroit-program-doubles-food-stamp-bucks-in-grocery-stores/","disqusTitle":"Nudging Detroit: Program Doubles Food Stamp Bucks In Grocery Stores","nprByline":"Eliza Barclay","nprStoryId":"191427746","nprApiLink":"http://api.npr.org/query?id=191427746&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/06/13/191427746/nudging-detroit-program-doubles-food-stamp-bucks-in-grocery-stores?ft=3&f=191427746","nprRetrievedStory":"1","nprPubDate":"Fri, 14 Jun 2013 14:35:00 -0400","nprStoryDate":"Fri, 14 Jun 2013 13:23:00 -0400","nprLastModifiedDate":"Fri, 14 Jun 2013 14:35:55 -0400","path":"/bayareabites/63490/nudging-detroit-program-doubles-food-stamp-bucks-in-grocery-stores","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63493\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/detroitmetro-foodland.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/detroitmetro-foodland-1024x767.jpeg\" alt=\"A customer in the produce section at Metro Foodland, one of the Detroit grocery stores participating in a healthy food incentive program for people with SNAP benefits. The store will add a section of specially marked local produce as part of the program. Photo: Courtesy of the Fair Food Network\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63493\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer in the produce section at Metro Foodland, one of the Detroit grocery stores participating in a healthy food incentive program for people with SNAP benefits. The store will add a section of specially marked local produce as part of the program. Photo: Courtesy of the Fair Food Network\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191427746/nudging-detroit-program-doubles-food-stamp-bucks-in-grocery-stores\">The Salt at NPR Food\u003c/a> (6/14/13)\u003c/p>\n\u003cp>In recent years, programs that double the value of food stamp dollars spent at farmers markets have generated a lot of attention. The basic idea: Spend, say, $10 in food stamps and get an extra $10 credit for purchases at the market.\u003c/p>\n\u003cp>The model, which has spread to more than 25 states, \u003ca href=\"http://www.healthyfoodincentives.org/_site/_downloads/cluster-evaluation-2011-final-report.pdf\">has been hailed\u003c/a> as one of the most effective ways to help low-income consumers get better access to fresh fruits and vegetables, while also supporting local farmers. But it has one major flaw: Most people don't shop at farmers markets.\u003c/p>\n\u003cp>That's why the Fair Food Network announced Friday that it's taking its food stamp incentive program to a new frontier: grocery stores.\u003c/p>\n\u003cp>The Fair Food Network already runs one such program, called \u003ca href=\"http://www.doubleupfoodbucks.org/\">Double Up Food Bucks\u003c/a>, at 100 farmers markets in Michigan and Ohio. The program gives consumers a credit of up to $20 a day for using food stamps, or SNAP benefits, at the markets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Fair Food is well aware of the shortcomings of this approach. So the organization will soon pilot a new version of its program — the first of its kind — at three independent grocery stores in Detroit. This time, shoppers who use food stamps will get a $10 reward card for local produce with the purchase of $10 of groceries.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.fairfoodnetwork.org/our-story/leadership/oran-b-hesterman\">Oran Hesterman\u003c/a>, president and CEO of the Fair Food Network, involving grocery stores in healthy food incentive programs is a critical step in reaching even more people who rely on federal food assistance.\u003c/p>\n\u003cp>\"Ever since we started the program in 2009, we never conceived of it as just a farmers market program,\" Hesterman tells The Salt. \"We knew that while farmers markets were a great place to demonstrate that people would use the program, if we were going to have an impact on a big scale, at some point we would have to move from farmers markets to grocery stores, where most people get their food most of the time.\"\u003c/p>\n\u003cp>So why Detroit? It's notorious for its \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=131000846\">food deserts\u003c/a>, and fruits and vegetables are especially expensive for its poorest residents. But, Hesterman says, the city has a billion-dollar food economy, and half of that is spent by people on food assistance, \"so it's the perfect place for us\" to test the idea. (The Fair Food Network is based in Ann Arbor, Mich.)\u003c/p>\n\u003cp>One in 7 Americans receives food stamps, known as Supplemental Nutrition Assistance, or SNAP, benefits. The average recipient receives about $133 a month. As one of the biggest government assistance programs at $80 billion, SNAP has been highly successful at reducing food insecurity and poverty in the U.S. Still, there's long been a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=183628315\">debate\u003c/a> about which foods should be allowed in the program and how to encourage healthful choices.\u003c/p>\n\u003cp>That's one reason why Fair Food Network and Wholesome Wave, another organization offering SNAP incentive programs, decided to partner with farmers markets. (Check out our \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/26/151473374/fresh-food-advocate-links-farmers-doctors-low-income-families\">Q&A\u003c/a> with Wholesome Wave CEO Michel Nischan for more on their work.)\u003c/p>\n\u003cp>But Osterman says the programs are not just about encouraging people to buy fresh fruits and vegetables; they're also about building a market that local farmers can depend on.\u003c/p>\n\u003cp>\"The more we can capture those SNAP dollars in the community, the more wealth and jobs we can generate,\" says Hesterman. \"We're trying to demonstrate that we can think about using SNAP not just as a hunger and food insecurity program for low-income families, but also as an economic development tool.\"\u003c/p>\n\u003cp>In the new grocery pilot program, he says SNAP recipients will have about 15 Michigan-grown fruits and vegetables to choose from at the three participating stores. This local produce will be in a special section of the stores, labeled as eligible for the program.\u003c/p>\n\u003cp>Each store will have a different selection, depending on the season, but Hesterman says he expects most will be offering tomatoes, eggplants, squash and a variety of fruit.\u003c/p>\n\u003cp>\"This year we are going to have a fabulous fruit crop in Michigan,\" he says. \"So these stores will likely have apples, peaches, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/23/186076355/inside-a-tart-cherry-revival-somebody-needs-to-do-this\">cherries\u003c/a> and blueberries galore.\"\u003c/p>\n\u003cp>The participating stores are Honey Bee Market, Metro Foodland and Mike's Fresh Market; the pilot will run between July 1 and Oct. 31.\u003c/p>\n\u003cp>Despite the success of the incentive program at farmers markets, there's some uncertainty about whether it will work in grocery stores. The program isn't yet integrated in the grocery stores' computer systems, which is why the recipients will get their credit for produce purchases on a separate card.\u003c/p>\n\u003cp>\"My biggest fear is that people won't know about it,\" says Hesterman. To get the word out, his group will be advertising the program on the radio and through billboards. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/63490/nudging-detroit-program-doubles-food-stamp-bucks-in-grocery-stores","authors":["byline_bayareabites_63490"],"categories":["bayareabites_752","bayareabites_1962","bayareabites_95","bayareabites_3032","bayareabites_1245","bayareabites_2035"],"tags":["bayareabites_11837","bayareabites_11841","bayareabites_11839","bayareabites_9531","bayareabites_10011","bayareabites_11840","bayareabites_11838","bayareabites_10921"],"featImg":"bayareabites_63493","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.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://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.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/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","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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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. 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The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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