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Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"},"uramakrishnan":{"type":"authors","id":"11689","meta":{"index":"authors_1591205172","id":"11689","found":true},"name":"Urmila Ramakrishnan","firstName":"Urmila","lastName":"Ramakrishnan","slug":"uramakrishnan","email":"uramakrishnan@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Food Editor","bio":"Urmila Ramakrishnan is KQED Arts & Culture’s food editor and an award-winning food journalist based in the Bay Area. Her multi-platform work has been featured in \u003ci>The New York Times\u003c/i>, \u003ci>Edible\u003c/i>, \u003ci>The San Francisco Chronicle\u003c/i>, among other publications. She’s a kitchen gadget enthusiast who also loves food puns. Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"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_139388":{"type":"posts","id":"bayareabites_139388","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139388","score":null,"sort":[1603480682000]},"guestAuthors":[],"slug":"after-a-long-wait-horn-barbecue-opens-saturday-in-old-brown-sugar-kitchen-space","title":"After a Long Wait, Horn Barbecue Opens Saturday in Old Brown Sugar Kitchen Space","publishDate":1603480682,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The wait is finally over for pit master Matt Horn. After first announcing that he found a permanent home in August 2019 for a brick-and-mortar location, he's finally opening up with ribs, brisket and more on Saturday at 2534 Mandela Parkway in Oakland.\u003c/p>\n\u003cp>According to the\u003cem>\u003ca href=\"https://www.sfchronicle.com/food/article/Oakland-s-Horn-Barbecue-may-finally-open-this-15640609.php\"> San Francisco Chronicle\u003c/a>\u003c/em>, Horn originally intended to open in September, but had to stop because of permitting delays and hurdles. \"Nothing [of] great worth in life comes without struggle,\" said Horn in an email. Horn also faced construction challenges, a pandemic and working with the city's restrictions.\u003c/p>\n\u003cfigure id=\"attachment_139391\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139391\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-800x640.jpg\" alt=\"Selection of meats, hotlinks, brisket and ribs on a metal sheet tray\" width=\"800\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A selection of meats from Horn Barbecue, including brisket, hotlinks and ribs \u003ccite>(Courtesy of Horn Barbecue)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What started in 2016 at the Tracy Farmers Market transformed quickly into pop-ups that drew crowds of over a thousand. He became a barbecue pop-up legend, serving Texas-inspired brisket and creating a new category of \"West Coast barbecue\" that draws on the Lone Star State's style coupled with inspiration from the Black South. Diners were willing to wait more than four hours for the chance to get some hot links and smoked ribs.\u003c/p>\n\u003cfigure id=\"attachment_139392\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139392\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-800x533.jpg\" alt=\"Sandwich\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sandwiches are a new addition to Horn's menu. \u003ccite>(Courtesy of Horn Barbecue)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu at the new location will feature some of the pop-up's favorites, like smoked brisket, beef ribs, pulled pork, turkey and spareribs sold by the pound. There will also be some new items, like half and whole quartered chickens, homemade hot links and sandwiches. On a special rotation, Horn is adding a whole hog roasting, along with oxtails and lamb shoulders on Saturdays. Beyond the meats, sides will include pit beans, collards, black-eyed peas, potato salad, slaw, potatoes and corn bread. There will also be desserts like bourbon bread pudding and rum cake.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID=\"bayareabites_132331, bayareabites_112282, bayareabites_137291, bayareabites_13832886\" \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">label=\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">\"More Bay Area Food News and Guides\"]\u003c/span>\u003c/p>\n\u003cp>Alameda county's COVID-19 restrictions are currently at the orange tier, meaning that outdoor dining is permitted and indoor dining is allowed at 25% capacity or up to 100 people. Horn Barbecue's interior features custom cowhide bar stools with a central view of the 750-square-foot pit room, which is said to be California's first indoor smoker. The West Oakland spot formerly housed Brown Sugar Kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Horn grew up eating barbecue occasionally on the weekends, and after one bad batch of spare ribs he made for his girlfriend, he was determined to get it right. Since then, he's been called \"the future of barbecue\" from \u003cem>The Chronicle\u003c/em> and made a name for himself as a West Coast pit master.\u003c/p>\n\n","blocks":[],"excerpt":"After multiple hurdles, the cult pop-up opens its first permanent, brick-and-mortar location.","status":"publish","parent":0,"modified":1621631959,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":440},"headData":{"title":"After a Long Wait, Horn Barbecue Opens Saturday in Old Brown Sugar Kitchen Space | KQED","description":"After multiple hurdles, the cult pop-up opens its first permanent, brick-and-mortar location.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139388 https://ww2.kqed.org/bayareabites/?p=139388","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/23/after-a-long-wait-horn-barbecue-opens-saturday-in-old-brown-sugar-kitchen-space/","disqusTitle":"After a Long Wait, Horn Barbecue Opens Saturday in Old Brown Sugar Kitchen Space","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139388/after-a-long-wait-horn-barbecue-opens-saturday-in-old-brown-sugar-kitchen-space","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The wait is finally over for pit master Matt Horn. After first announcing that he found a permanent home in August 2019 for a brick-and-mortar location, he's finally opening up with ribs, brisket and more on Saturday at 2534 Mandela Parkway in Oakland.\u003c/p>\n\u003cp>According to the\u003cem>\u003ca href=\"https://www.sfchronicle.com/food/article/Oakland-s-Horn-Barbecue-may-finally-open-this-15640609.php\"> San Francisco Chronicle\u003c/a>\u003c/em>, Horn originally intended to open in September, but had to stop because of permitting delays and hurdles. \"Nothing [of] great worth in life comes without struggle,\" said Horn in an email. Horn also faced construction challenges, a pandemic and working with the city's restrictions.\u003c/p>\n\u003cfigure id=\"attachment_139391\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139391\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-800x640.jpg\" alt=\"Selection of meats, hotlinks, brisket and ribs on a metal sheet tray\" width=\"800\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A selection of meats from Horn Barbecue, including brisket, hotlinks and ribs \u003ccite>(Courtesy of Horn Barbecue)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What started in 2016 at the Tracy Farmers Market transformed quickly into pop-ups that drew crowds of over a thousand. He became a barbecue pop-up legend, serving Texas-inspired brisket and creating a new category of \"West Coast barbecue\" that draws on the Lone Star State's style coupled with inspiration from the Black South. Diners were willing to wait more than four hours for the chance to get some hot links and smoked ribs.\u003c/p>\n\u003cfigure id=\"attachment_139392\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139392\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-800x533.jpg\" alt=\"Sandwich\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sandwiches are a new addition to Horn's menu. \u003ccite>(Courtesy of Horn Barbecue)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu at the new location will feature some of the pop-up's favorites, like smoked brisket, beef ribs, pulled pork, turkey and spareribs sold by the pound. There will also be some new items, like half and whole quartered chickens, homemade hot links and sandwiches. On a special rotation, Horn is adding a whole hog roasting, along with oxtails and lamb shoulders on Saturdays. Beyond the meats, sides will include pit beans, collards, black-eyed peas, potato salad, slaw, potatoes and corn bread. There will also be desserts like bourbon bread pudding and rum cake.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_132331, bayareabites_112282, bayareabites_137291, bayareabites_13832886","label":"\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">label=\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">\"More Bay Area Food News and Guides\""},"numeric":["\u003c/span>\u003ci>\u003cspan","style=\"font-weight:","400\">label=\u003c/span>\u003c/i>\u003cspan","style=\"font-weight:","400\">\"More","Bay","Area","Food","News","and","Guides\""]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>Alameda county's COVID-19 restrictions are currently at the orange tier, meaning that outdoor dining is permitted and indoor dining is allowed at 25% capacity or up to 100 people. Horn Barbecue's interior features custom cowhide bar stools with a central view of the 750-square-foot pit room, which is said to be California's first indoor smoker. The West Oakland spot formerly housed Brown Sugar Kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Horn grew up eating barbecue occasionally on the weekends, and after one bad batch of spare ribs he made for his girlfriend, he was determined to get it right. Since then, he's been called \"the future of barbecue\" from \u003cem>The Chronicle\u003c/em> and made a name for himself as a West Coast pit master.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139388/after-a-long-wait-horn-barbecue-opens-saturday-in-old-brown-sugar-kitchen-space","authors":["11689"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_1807"],"tags":["bayareabites_2250","bayareabites_16557","bayareabites_16601","bayareabites_14775","bayareabites_17010","bayareabites_17011","bayareabites_289","bayareabites_14757","bayareabites_16860","bayareabites_9998"],"featImg":"bayareabites_139390","label":"bayareabites"},"bayareabites_139225":{"type":"posts","id":"bayareabites_139225","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139225","score":null,"sort":[1602525527000]},"guestAuthors":[],"slug":"heres-what-it-takes-to-start-a-tequila-business-from-scratch","title":"Here’s What It Takes to Start a Tequila Business from Scratch","publishDate":1602525527,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Howard Cao never really intended to get into the spirits business. As photographer and founder of the San Francisco-based advertising agency Form & Fiction, he and his team were celebrating the wrap of a client project that just happened to be on National Tequila Day.\u003c/p>\n\u003cp>His colleague suggested that they should have some to celebrate. Cao was skeptical at first. \"I think people look at tequila as this fire water type of thing,\" he says. His taste for the spirit bittered at a family reunion with his wife's family, who have a Mexican heritage. Cao and his wife's uncle would get into drinking contests. \"I learned not to like the taste of tequila after that,\" says Cao.\u003c/p>\n\u003cp>Despite the trepidation, they pulled out a bottle that was a gift from their old studio manager. \"When I tasted it, I was like 'Oh man' I forgot how good tequila could be,\" says Cao. \"It was a real awakening.\"\u003c/p>\n\u003cp>Cao looked at his friend, and started thinking aloud about creating a client gift by making their own bottles. They started designing moonshine bottles, and sent about 100 to family and friends.\u003c/p>\n\u003cp>The response was overwhelming, and as an entrepreneur, Cao kept thinking: How hard would it actually be to produce a spirit or a tequila? At the time, he was working with Ken MacKenzie, who was the chief operation officer and co-founder of Republic Tequila with about 20 years of industry experience. When Cao asked MacKenzie about the idea, Mackenzie looked at him and said he wouldn't recommend it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But Cao couldn't let it go, and that's how \u003ca href=\"https://www.kokorospirits.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kokoro Spirits\u003c/a> got started.\u003c/p>\n\u003cp>Starting a tequila brand is a long process. First, in order to be called tequila, there's a geographically specific certification process similar to that of wine in Italy and France. To bear the name of the spirit, versus being called an agave-derived liquor, the blue agave has to be grown in one of five states and certified by \u003ca href=\"https://www.thrillist.com/drink/nation/tequila-terms-you-should-know\">The Tequila Regulatory Council\u003c/a> (CRT)— Jalisco, parts of Guanjuato, Tamaulipas, Michoacán and Nayarit. On top of that, there are other standards that are set by the (CRT). Beyond that, there's finding a distiller, working within U.S. guidelines and trying to change people's perspectives around the spirit.\u003c/p>\n\u003cp>Cao admits that he didn't know much about tequila when he first began this journey. \"I'm a kid from Nebraska, so my palate for all this stuff is not as sophisticated as if I were growing up on the West Coast,\" says Cao. \"All of this was a great learning experience for me.\"\u003c/p>\n\u003cp>He remembers going down to Guadalajara going through tasting after tasting to try to find the perfect tequila for his brand. At the time, he wanted to produce an extra añejo, which is a designation of tequilas that are aged in oak barrels for at least three years. But then, he tasted a blanco, and that was his \"aha\" moment. Blancos are probably the type of tequila that most people are familiar with. Unlike the añejo or reposada, this tequila lacks color and isn't aged more than 50 days.\u003c/p>\n\u003cp>For Cao, this particular blanco felt like a true representation of tequila. It wasn't fire-and-water, but very floral with apple notes and a kiss of pineapple. He asked the master distiller which of her tequilas made her the most proud. \"She told me the blanco because she had full control over it,\" says Cao. \"She said once it hits the wood (the barrels used for aging), I don't have a lot of control over it.\" That night, he recalls that he couldn't sleep because he made a big decision to make a blanco as his first spirit for the company.\u003c/p>\n\u003cp>In the end, Cao is really happy with his decision. He says, with the other versions of tequila, the finished product ends up losing a lot of its agave qualities. The whole process took about three years, but on Oct. 10, Cao finally\u003ca href=\"https://www.kokorospirits.com/\"> launched Kokoro Spirits\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Even before the pandemic, Cao knew he wanted to have a direct-to-consumer model, and his small-batch brand is also in the process of becoming a certified B corporation, benefiting the \u003ca href=\"https://www.usbgfoundation.org/hdrf\" target=\"_blank\" rel=\"noopener noreferrer\">United States Bartenders Guild Helen David Relief Fund\u003c/a>, which supports those in the industry battling breast cancer, and \u003ca href=\"https://www.casahogaralegria.org/en/\" target=\"_blank\" rel=\"noopener noreferrer\">Casa Hogar Alegria\u003c/a>, which aims to help girls in unstable homes.\u003c/p>\n\n","blocks":[],"excerpt":"After designing a bottle for fun, ad exec Howard Cao decided to create his own direct-to-consumer spirit brand. ","status":"publish","parent":0,"modified":1621632037,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":753},"headData":{"title":"Here’s What It Takes to Start a Tequila Business from Scratch | KQED","description":"After designing a bottle for fun, ad exec Howard Cao decided to create his own direct-to-consumer spirit brand. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139225 https://ww2.kqed.org/bayareabites/?p=139225","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/12/heres-what-it-takes-to-start-a-tequila-business-from-scratch/","disqusTitle":"Here’s What It Takes to Start a Tequila Business from Scratch","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139225/heres-what-it-takes-to-start-a-tequila-business-from-scratch","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Howard Cao never really intended to get into the spirits business. As photographer and founder of the San Francisco-based advertising agency Form & Fiction, he and his team were celebrating the wrap of a client project that just happened to be on National Tequila Day.\u003c/p>\n\u003cp>His colleague suggested that they should have some to celebrate. Cao was skeptical at first. \"I think people look at tequila as this fire water type of thing,\" he says. His taste for the spirit bittered at a family reunion with his wife's family, who have a Mexican heritage. Cao and his wife's uncle would get into drinking contests. \"I learned not to like the taste of tequila after that,\" says Cao.\u003c/p>\n\u003cp>Despite the trepidation, they pulled out a bottle that was a gift from their old studio manager. \"When I tasted it, I was like 'Oh man' I forgot how good tequila could be,\" says Cao. \"It was a real awakening.\"\u003c/p>\n\u003cp>Cao looked at his friend, and started thinking aloud about creating a client gift by making their own bottles. They started designing moonshine bottles, and sent about 100 to family and friends.\u003c/p>\n\u003cp>The response was overwhelming, and as an entrepreneur, Cao kept thinking: How hard would it actually be to produce a spirit or a tequila? At the time, he was working with Ken MacKenzie, who was the chief operation officer and co-founder of Republic Tequila with about 20 years of industry experience. When Cao asked MacKenzie about the idea, Mackenzie looked at him and said he wouldn't recommend it.\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 Cao couldn't let it go, and that's how \u003ca href=\"https://www.kokorospirits.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kokoro Spirits\u003c/a> got started.\u003c/p>\n\u003cp>Starting a tequila brand is a long process. First, in order to be called tequila, there's a geographically specific certification process similar to that of wine in Italy and France. To bear the name of the spirit, versus being called an agave-derived liquor, the blue agave has to be grown in one of five states and certified by \u003ca href=\"https://www.thrillist.com/drink/nation/tequila-terms-you-should-know\">The Tequila Regulatory Council\u003c/a> (CRT)— Jalisco, parts of Guanjuato, Tamaulipas, Michoacán and Nayarit. On top of that, there are other standards that are set by the (CRT). Beyond that, there's finding a distiller, working within U.S. guidelines and trying to change people's perspectives around the spirit.\u003c/p>\n\u003cp>Cao admits that he didn't know much about tequila when he first began this journey. \"I'm a kid from Nebraska, so my palate for all this stuff is not as sophisticated as if I were growing up on the West Coast,\" says Cao. \"All of this was a great learning experience for me.\"\u003c/p>\n\u003cp>He remembers going down to Guadalajara going through tasting after tasting to try to find the perfect tequila for his brand. At the time, he wanted to produce an extra añejo, which is a designation of tequilas that are aged in oak barrels for at least three years. But then, he tasted a blanco, and that was his \"aha\" moment. Blancos are probably the type of tequila that most people are familiar with. Unlike the añejo or reposada, this tequila lacks color and isn't aged more than 50 days.\u003c/p>\n\u003cp>For Cao, this particular blanco felt like a true representation of tequila. It wasn't fire-and-water, but very floral with apple notes and a kiss of pineapple. He asked the master distiller which of her tequilas made her the most proud. \"She told me the blanco because she had full control over it,\" says Cao. \"She said once it hits the wood (the barrels used for aging), I don't have a lot of control over it.\" That night, he recalls that he couldn't sleep because he made a big decision to make a blanco as his first spirit for the company.\u003c/p>\n\u003cp>In the end, Cao is really happy with his decision. He says, with the other versions of tequila, the finished product ends up losing a lot of its agave qualities. The whole process took about three years, but on Oct. 10, Cao finally\u003ca href=\"https://www.kokorospirits.com/\"> launched Kokoro Spirits\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Even before the pandemic, Cao knew he wanted to have a direct-to-consumer model, and his small-batch brand is also in the process of becoming a certified B corporation, benefiting the \u003ca href=\"https://www.usbgfoundation.org/hdrf\" target=\"_blank\" rel=\"noopener noreferrer\">United States Bartenders Guild Helen David Relief Fund\u003c/a>, which supports those in the industry battling breast cancer, and \u003ca href=\"https://www.casahogaralegria.org/en/\" target=\"_blank\" rel=\"noopener noreferrer\">Casa Hogar Alegria\u003c/a>, which aims to help girls in unstable homes.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139225/heres-what-it-takes-to-start-a-tequila-business-from-scratch","authors":["11689"],"categories":["bayareabites_16558","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_16557","bayareabites_744","bayareabites_14775","bayareabites_12542","bayareabites_9268"],"featImg":"bayareabites_139226","label":"bayareabites"},"bayareabites_139218":{"type":"posts","id":"bayareabites_139218","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139218","score":null,"sort":[1602272647000]},"guestAuthors":[],"slug":"brandon-jew-and-lonely-mountain-farm-walk-you-through-shelling-beans","title":"Brandon Jew and Lonely Mountain Farm Walk You Through Shelling Beans","publishDate":1602272647,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>What’s a fresh shelling bean, and how does it differ from the dried beans you find in your pantry? Chef Brandon Jew of San Francisco’s\u003ca href=\"http://misterjius.com/\"> Mister Jiu’s\u003c/a> stops by the Ferry Plaza Farmers Market in search of fresh shelling beans from\u003ca href=\"https://cuesa.org/seller/lonely-mountain-farm\"> Lonely Mountain Farm\u003c/a>, then provides a quick bean primer and offers tips for preparing perfect shelling beans at home.\u003c/p>\n\u003cp>While most of us are familiar with dried or canned beans, you can find fresh beans still in their pods at the farmers market in the late summer and fall. Nutritionally, shelling beans are similar to dried beans, but they take less time to cook than dried beans and are packed with flavor. Unlike green beans, the pods of shelling beans should be removed before cooking.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> [aside tag=\"recipes\" label=\"More Recipes.\"]\u003c/span>\u003c/p>\n\u003cp>Chinese cuisine incorporates all kinds of beans, and Brandon draws on his experiences eating Chinese bean dishes for inspiration when cooking with shelling beans at Mister Jiu’s. When he lived in Shanghai, he would go to an udon restaurant where they used a bean similar to a pinto bean that was lightly sweetened and incorporated into very spicy dishes. Eating this dish opened his mind to thinking of beans in a different way. A particular dish he loves to make now is traditionally made with bacon, but at Mister Jiu’s they use smoked tofu as the backbone to impart a smokey flavor to the dish. The smoked tofu is cooked in a wok along with leeks, fermented black beans, chilies, chili oil, seasoned with black vinegar, soy sauce, ginger, and cooked shelling beans tossed with their cooking liquid to finish the dish.\u003c/p>\n\u003cfigure id=\"attachment_139223\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139223\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-800x533.jpg\" alt=\"Brandon Jiu visiting Kenny Baker of Lonely Mountain Farm at the Ferry Plaza Farmers Market.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brandon Jiu visiting Kenny Baker of Lonely Mountain Farm at the Ferry Plaza Farmers Market.\u003c/figcaption>\u003c/figure>\n\u003cp>Brandon has formed a special connection with Lonely Mountain Farm, an organic farm in Corralitos, near Santa Cruz. First-generation farmers Kenny and Molly Baker have found their niche growing unusual vegetable and herb varieties, heirloom beans, and cut flowers for farmers markets and restaurants. Support\u003ca href=\"https://cuesa.org/seller/lonely-mountain-farm\"> Lonely Mountain Farm \u003c/a>at the Ferry Plaza Farmers Market on Saturdays, and visit \u003ca href=\"http://misterjius.com/\">Mister Jiu’s\u003c/a> for their seasonal takeout and delivery menu.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Brandon Jew and Lonely Mountain Farm will be featured in CUESA's Sunday Supper: A Farm to Home Feast on October 18. \u003ca href=\"https://cuesa.org/event/2020/sunday-supper\">Learn more.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=JtEaFDExGeE&feature=emb_title\u003c/p>\n\u003ch2>Fresh Shelling Beans Tips\u003c/h2>\n\u003cfigure id=\"attachment_139220\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139220\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-800x533.jpg\" alt=\"Fresh beans from the farmers market (from the left: cranberry, butter, fava, romano) \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fresh beans from the farmers market (from the left: cranberry, butter, fava, romano) \u003ccite>(Courtesy of CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>\u003cstrong>Selecting beans: \u003c/strong>When choosing shelling beans at the farmers market, you’ll find anything from young beans with tight, slightly green pods to more mature beans with brown, leathery, shriveled pods. They are all good; the beans will just have different cooking times, so make sure when shelling them to keep the young, greener beans separate from the more mature beans. If you are cooking younger and older beans together, add the older ones to the pot first and cook them for a few minutes before adding the younger beans, so they finish cooking at the same time.\u003c/li>\n\u003cli>\u003cstrong>Shelling: \u003c/strong>Unlike snap or filet beans, shelling beans are pretty sturdy and do not require delicate prep work, so anyone can help you with the working of shelling them (a great task for kids!). Shelled beans will keep in the refrigerator for a couple days, but Brandon prefers to shell and cook his beans on the same day for best results.\u003c/li>\n\u003cli>\u003cstrong>Cooking: \u003c/strong>Fresh shelling beans don’t require soaking, and they cook in about half the time as dried beans. Brandon always cooks his beans separately before incorporating them into a final dish. This allows time to cook them gently, so that all the starch has been cooked out and the beans are perfectly creamy on the inside (see the recipe below). Try to avoid cooking them to the point where the skins burst, so they keep their shape and texture. The bean should pop in your mouth for that pleasurable eating experience\u003c/li>\n\u003cli>\u003cstrong>Saving the broth: \u003c/strong>The bean cooking liquid is like a stock that’s been imparted with the flavor and starch from cooking the beans. It can be used like pasta cooking water to tighten up sauces and add flavor when finishing a dish. Stir in a couple tablespoons of the liquid along with a little butter or olive oil, and it will bring everything together and be super tasty.\u003c/li>\n\u003cli>\u003cstrong>Using beans: \u003c/strong>At home, Brandon likes to incorporate cooked beans into soups. Combine the cooked beans and some of their liquid in a pot with some broth. In a separate sauté pan, cook some greens, such as spinach, kale, or chard. Add the greens to the beans and broth and season the soup with salt and pepper to taste. Or simply bloom a little garlic in really good olive oil (see the recipe below), then add the cooked beans and some of their broth, stir in a lot of tender herbs, season to taste, and enjoy.\u003c/li>\n\u003c/ul>\n\u003ch2>Perfect Shelling Beans\u003c/h2>\n\u003cfigure id=\"attachment_139222\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139222\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tongue of Fire cranberry beans \u003ccite>(Courtesy of CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This is how chef Brandon Jew cooks fresh shelling beans, like the visually stunning Tongue of Fire cranberry beans from Lonely Mountain Farm. This simple recipe is a great side dish to a piece of meat or grilled vegetables, or works as a hearty dish on its own.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Fresh shelling beans, such as Tongue of Fire cranberry beans (about 1 pound unshelled beans yields about 2 cups cooked beans)\u003c/li>\n\u003cli>Nice olive oil\u003c/li>\n\u003cli>Garlic, peeled and chopped\u003c/li>\n\u003cli>Bay leaf\u003c/li>\n\u003cli>Hearty herbs like thyme and rosemary, leaves removed from stems\u003c/li>\n\u003cli>Salt and pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Method\u003c/strong>\u003c/p>\n\u003cp>Open up the outer shell and remove the beans into a bowl. Rinse the beans in water to remove any debris. Drain and set aside.\u003c/p>\n\u003cp>Pour a few glugs of the olive oil into a heavy-bottom pot over medium flame. Bloom the aromatics in the olive oil by adding the garlic, bay leaf, and other herbs and cooking slowly to let the oil infuse with these flavors. Add the drained beans and stir them around to coat the beans with the aromatic oil. Cover with water, with about an inch of water on top of the beans at all times. You want the beans to always be submerged in the water, but just barely, so keep an eye on them and add more water to the pot as needed. Bring the waterto a simmer and cook gently, making sure the beans never go above that gentle simmer.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Cook for 15 minutes, then taste a bean. If it’s fully cooked (creamy, non-starchy inside, with the skin still intact), set them aside in their liquid until you are ready to use them in another dish. If not, keep cooking them gently, checking every 5 to 10 minutes until they reach that perfect consistency. Season to taste with salt and freshly cracked pepper.\u003c/p>\n\n","blocks":[],"excerpt":"It's a little in between seasons this time of year. Shelling beans bridge that gap in stews, chillis and so much more. ","status":"publish","parent":0,"modified":1621632043,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1181},"headData":{"title":"Brandon Jew and Lonely Mountain Farm Walk You Through Shelling Beans | KQED","description":"It's a little in between seasons this time of year. Shelling beans bridge that gap in stews, chillis and so much more. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139218 https://ww2.kqed.org/bayareabites/?p=139218","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/09/brandon-jew-and-lonely-mountain-farm-walk-you-through-shelling-beans/","disqusTitle":"Brandon Jew and Lonely Mountain Farm Walk You Through Shelling Beans","path":"/bayareabites/139218/brandon-jew-and-lonely-mountain-farm-walk-you-through-shelling-beans","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>What’s a fresh shelling bean, and how does it differ from the dried beans you find in your pantry? Chef Brandon Jew of San Francisco’s\u003ca href=\"http://misterjius.com/\"> Mister Jiu’s\u003c/a> stops by the Ferry Plaza Farmers Market in search of fresh shelling beans from\u003ca href=\"https://cuesa.org/seller/lonely-mountain-farm\"> Lonely Mountain Farm\u003c/a>, then provides a quick bean primer and offers tips for preparing perfect shelling beans at home.\u003c/p>\n\u003cp>While most of us are familiar with dried or canned beans, you can find fresh beans still in their pods at the farmers market in the late summer and fall. Nutritionally, shelling beans are similar to dried beans, but they take less time to cook than dried beans and are packed with flavor. Unlike green beans, the pods of shelling beans should be removed before cooking.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"recipes","label":"More Recipes. "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>Chinese cuisine incorporates all kinds of beans, and Brandon draws on his experiences eating Chinese bean dishes for inspiration when cooking with shelling beans at Mister Jiu’s. When he lived in Shanghai, he would go to an udon restaurant where they used a bean similar to a pinto bean that was lightly sweetened and incorporated into very spicy dishes. Eating this dish opened his mind to thinking of beans in a different way. A particular dish he loves to make now is traditionally made with bacon, but at Mister Jiu’s they use smoked tofu as the backbone to impart a smokey flavor to the dish. The smoked tofu is cooked in a wok along with leeks, fermented black beans, chilies, chili oil, seasoned with black vinegar, soy sauce, ginger, and cooked shelling beans tossed with their cooking liquid to finish the dish.\u003c/p>\n\u003cfigure id=\"attachment_139223\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139223\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-800x533.jpg\" alt=\"Brandon Jiu visiting Kenny Baker of Lonely Mountain Farm at the Ferry Plaza Farmers Market.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brandon Jiu visiting Kenny Baker of Lonely Mountain Farm at the Ferry Plaza Farmers Market.\u003c/figcaption>\u003c/figure>\n\u003cp>Brandon has formed a special connection with Lonely Mountain Farm, an organic farm in Corralitos, near Santa Cruz. First-generation farmers Kenny and Molly Baker have found their niche growing unusual vegetable and herb varieties, heirloom beans, and cut flowers for farmers markets and restaurants. Support\u003ca href=\"https://cuesa.org/seller/lonely-mountain-farm\"> Lonely Mountain Farm \u003c/a>at the Ferry Plaza Farmers Market on Saturdays, and visit \u003ca href=\"http://misterjius.com/\">Mister Jiu’s\u003c/a> for their seasonal takeout and delivery menu.\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>\u003cem>Brandon Jew and Lonely Mountain Farm will be featured in CUESA's Sunday Supper: A Farm to Home Feast on October 18. \u003ca href=\"https://cuesa.org/event/2020/sunday-supper\">Learn more.\u003c/a>\u003c/em>\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/JtEaFDExGeE'\n title='//www.youtube.com/embed/JtEaFDExGeE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003ch2>Fresh Shelling Beans Tips\u003c/h2>\n\u003cfigure id=\"attachment_139220\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139220\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-800x533.jpg\" alt=\"Fresh beans from the farmers market (from the left: cranberry, butter, fava, romano) \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fresh beans from the farmers market (from the left: cranberry, butter, fava, romano) \u003ccite>(Courtesy of CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>\u003cstrong>Selecting beans: \u003c/strong>When choosing shelling beans at the farmers market, you’ll find anything from young beans with tight, slightly green pods to more mature beans with brown, leathery, shriveled pods. They are all good; the beans will just have different cooking times, so make sure when shelling them to keep the young, greener beans separate from the more mature beans. If you are cooking younger and older beans together, add the older ones to the pot first and cook them for a few minutes before adding the younger beans, so they finish cooking at the same time.\u003c/li>\n\u003cli>\u003cstrong>Shelling: \u003c/strong>Unlike snap or filet beans, shelling beans are pretty sturdy and do not require delicate prep work, so anyone can help you with the working of shelling them (a great task for kids!). Shelled beans will keep in the refrigerator for a couple days, but Brandon prefers to shell and cook his beans on the same day for best results.\u003c/li>\n\u003cli>\u003cstrong>Cooking: \u003c/strong>Fresh shelling beans don’t require soaking, and they cook in about half the time as dried beans. Brandon always cooks his beans separately before incorporating them into a final dish. This allows time to cook them gently, so that all the starch has been cooked out and the beans are perfectly creamy on the inside (see the recipe below). Try to avoid cooking them to the point where the skins burst, so they keep their shape and texture. The bean should pop in your mouth for that pleasurable eating experience\u003c/li>\n\u003cli>\u003cstrong>Saving the broth: \u003c/strong>The bean cooking liquid is like a stock that’s been imparted with the flavor and starch from cooking the beans. It can be used like pasta cooking water to tighten up sauces and add flavor when finishing a dish. Stir in a couple tablespoons of the liquid along with a little butter or olive oil, and it will bring everything together and be super tasty.\u003c/li>\n\u003cli>\u003cstrong>Using beans: \u003c/strong>At home, Brandon likes to incorporate cooked beans into soups. Combine the cooked beans and some of their liquid in a pot with some broth. In a separate sauté pan, cook some greens, such as spinach, kale, or chard. Add the greens to the beans and broth and season the soup with salt and pepper to taste. Or simply bloom a little garlic in really good olive oil (see the recipe below), then add the cooked beans and some of their broth, stir in a lot of tender herbs, season to taste, and enjoy.\u003c/li>\n\u003c/ul>\n\u003ch2>Perfect Shelling Beans\u003c/h2>\n\u003cfigure id=\"attachment_139222\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139222\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tongue of Fire cranberry beans \u003ccite>(Courtesy of CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This is how chef Brandon Jew cooks fresh shelling beans, like the visually stunning Tongue of Fire cranberry beans from Lonely Mountain Farm. This simple recipe is a great side dish to a piece of meat or grilled vegetables, or works as a hearty dish on its own.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Fresh shelling beans, such as Tongue of Fire cranberry beans (about 1 pound unshelled beans yields about 2 cups cooked beans)\u003c/li>\n\u003cli>Nice olive oil\u003c/li>\n\u003cli>Garlic, peeled and chopped\u003c/li>\n\u003cli>Bay leaf\u003c/li>\n\u003cli>Hearty herbs like thyme and rosemary, leaves removed from stems\u003c/li>\n\u003cli>Salt and pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Method\u003c/strong>\u003c/p>\n\u003cp>Open up the outer shell and remove the beans into a bowl. Rinse the beans in water to remove any debris. Drain and set aside.\u003c/p>\n\u003cp>Pour a few glugs of the olive oil into a heavy-bottom pot over medium flame. Bloom the aromatics in the olive oil by adding the garlic, bay leaf, and other herbs and cooking slowly to let the oil infuse with these flavors. Add the drained beans and stir them around to coat the beans with the aromatic oil. Cover with water, with about an inch of water on top of the beans at all times. You want the beans to always be submerged in the water, but just barely, so keep an eye on them and add more water to the pot as needed. Bring the waterto a simmer and cook gently, making sure the beans never go above that gentle simmer.\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>Cook for 15 minutes, then taste a bean. If it’s fully cooked (creamy, non-starchy inside, with the skin still intact), set them aside in their liquid until you are ready to use them in another dish. If not, keep cooking them gently, checking every 5 to 10 minutes until they reach that perfect consistency. Season to taste with salt and freshly cracked pepper.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139218/brandon-jew-and-lonely-mountain-farm-walk-you-through-shelling-beans","authors":["5484"],"categories":["bayareabites_752","bayareabites_17082","bayareabites_1875","bayareabites_12"],"tags":["bayareabites_1931","bayareabites_16557","bayareabites_744","bayareabites_14775","bayareabites_14738"],"featImg":"bayareabites_139219","label":"bayareabites"},"bayareabites_139125":{"type":"posts","id":"bayareabites_139125","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139125","score":null,"sort":[1601586450000]},"guestAuthors":[],"slug":"for-subway-a-ruling-not-so-sweet-irish-court-says-its-bread-isnt-bread","title":"For Subway, A Ruling Not So Sweet. Irish Court Says Its Bread Isn't Bread","publishDate":1601586450,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In a decision shocking to those familiar with the $5 footlong, Ireland's Supreme Court \u003ca href=\"https://www.courts.ie/acc/alfresco/fad40678-a172-44c7-9f84-66f8c102c0f0/2020_IESC_60%20%28Unapproved%29.pdf/pdf#view=fitH\">has ruled\u003c/a>: Subway bread isn't actually bread.\u003c/p>\n\u003cp>At least, not legally.\u003c/p>\n\u003cp>That's because its bread has too much sugar, the court said Tuesday. The country's VAT Act of 1972 says tax-exempt bread can't have sugar, fat and bread improver exceed 2% of the weight of flour.\u003c/p>\n\u003cp>In Subway's recipe, sugar makes up 10% of the weight of the flour, according to the judgment. That's five times what the law deems acceptable.\u003c/p>\n\u003cp>The law distinguishes \"bread as a staple food\" from other baked goods that \"are, or approach, confectionery or fancy baked goods.\" In other words, the court found that Subway's bread is perhaps legally \u003ca href=\"https://www.washingtonpost.com/news/voraciously/wp/2020/07/16/everything-is-cake-except-fondant-hate-which-is-very-real/\">closer to cake\u003c/a> than bread.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The resulting product falls outside the definition of 'bread' for the purposes of the Act,\" the ruling stated. Five judges considered the case.\u003c/p>\n\u003cp>An Irish Subway franchisee, Bookfinders Ltd., prompted this legal interpretation after it sought a tax break for some of its menu items.\u003c/p>\n\u003cp>The country allows \"staple\" foods, which include bread, to have value-added taxes set at 0%. The franchisee originally submitted a claim in 2006, asking for a refund for some of the value-added taxes it paid in 2004 and 2005.\u003c/p>\n\u003cp>Subway dismissed the argument that its bread isn't legit.\u003c/p>\n\u003cp>\"Subway's bread is, of course, bread. We have been baking fresh bread in our restaurants for more than three decades and our guests return each day for sandwiches made on bread that smells as good as it tastes,\" a Subway spokesperson said in a statement. The company says it's reviewing the ruling.\u003c/p>\n\u003cp>A six-inch Subway bread roll contains 3 to 5 grams of sugar, except for gluten-free, which has seven\u003cstrong>, \u003c/strong>according to \u003ca href=\"https://www.subway.com/-/media/USA/Documents/Nutrition/US_Nutrition_Values.PDF\">data from the company\u003c/a>\u003cstrong>.\u003c/strong>\u003c/p>\n\u003cp>This isn't the only time Subway has faced pushback on how it describes its food.\u003c/p>\n\u003cp>Back in 2013, Subway was \u003ca href=\"https://abcnews.go.com/blogs/business/2013/01/subway-sued-over-footlongs-that-came-up-short\">sued\u003c/a> after a viral social media \u003ca href=\"https://abcnews.go.com/blogs/business/2013/01/subway-foot-longs-coming-up-short/\">post\u003c/a> showed that one of the chain's advertised footlongs wasn't actually a foot long. Subway started \u003ca href=\"https://www.eater.com/2015/10/20/9574367/subway-will-measure-bread-footlong-sandwich-lawsuit\">measuring its sandwiches\u003c/a>, but a settlement in the case was dismissed as \"\u003ca href=\"https://assets.documentcloud.org/documents/3960783/Subwaysandwich-ca7.pdf\">utterly worthless\u003c/a>.\"\u003c/p>\n\u003cp>In 2014, the chain \u003ca href=\"https://www.npr.org/sections/thesalt/2014/02/06/272455631/subway-phasing-out-bread-additive-after-blogger-flags-health-concerns\">removed azodicarbonamide\u003c/a>, a \u003ca href=\"https://www.npr.org/sections/thesalt/2014/03/06/286886095/almost-500-foods-contain-the-yoga-mat-compound-should-we-care-keep\">chemical found in yoga mats\u003c/a>, from its breads after an online petition went viral calling for its removal.\u003c/p>\n\u003cp>While Subway has to continue paying taxes on its bread in Ireland, tech giant Apple was \u003ca href=\"https://www.npr.org/2020/07/15/891383815/apple-does-not-owe-ireland-nearly-15-billion-in-back-taxes-court-rules\">recently cut a major break\u003c/a> in the same country. An order for Apple to pay back nearly $15 billion of government tax breaks was overturned in July.\u003c/p>\n\u003cp>Perhaps Ireland's ruling in regard to Subway can be categorized with other carb-based debates.\u003c/p>\n\u003cp>Like \u003ca href=\"https://www.npr.org/sections/alltechconsidered/2014/06/26/325803580/what-burritos-and-sandwiches-can-teach-us-about-innovation\">whether hot dogs and burritos are sandwiches\u003c/a>. (The state of New York says \u003ca href=\"https://www.npr.org/sections/alltechconsidered/2014/06/26/325803580/what-burritos-and-sandwiches-can-teach-us-about-innovation\">yes\u003c/a>; the USDA says no.)\u003c/p>\n\u003cp>Subway already weighed in on the hot dog-sandwich debate, by the way. In 2010, it sent a cease and desist letter to a Florida hot dog restaurant \u003ca href=\"https://www.npr.org/sections/money/2010/05/subway_to_everyone_you_cant_se.html\">for using the term \"footlong.\" \u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The company later decided hot dogs are, in fact, not sandwiches and recanted \u003ca href=\"http://media.npr.org/assets/blogs/planetmoney/images/2010/05/subway.pdf\">the letter\u003c/a>.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=For+Subway%2C+A+Ruling+Not+So+Sweet.+Irish+Court+Says+Its+Bread+Isn%27t+Bread&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"Yes, Ireland has a legal definition for bread. And the nation's supreme court said Subway's bread has too much sugar to satisfy it.","status":"publish","parent":0,"modified":1621632501,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":530},"headData":{"title":"For Subway, A Ruling Not So Sweet. Irish Court Says Its Bread Isn't Bread | KQED","description":"Yes, Ireland has a legal definition for bread. And the nation's supreme court said Subway's bread has too much sugar to satisfy it.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139125 https://ww2.kqed.org/bayareabites/?p=139125","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/01/for-subway-a-ruling-not-so-sweet-irish-court-says-its-bread-isnt-bread/","disqusTitle":"For Subway, A Ruling Not So Sweet. Irish Court Says Its Bread Isn't Bread","nprImageCredit":"Joe Raedle","nprByline":"Reese Oxner","nprImageAgency":"Getty Images","nprStoryId":"919189045","nprApiLink":"http://api.npr.org/query?id=919189045&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2020/10/01/919189045/for-subway-a-ruling-not-so-sweet-irish-court-says-its-bread-isnt-bread?ft=nprml&f=919189045","nprRetrievedStory":"1","nprPubDate":"Thu, 01 Oct 2020 16:35:00 -0400","nprStoryDate":"Thu, 01 Oct 2020 16:35:04 -0400","nprLastModifiedDate":"Thu, 01 Oct 2020 16:35:04 -0400","path":"/bayareabites/139125/for-subway-a-ruling-not-so-sweet-irish-court-says-its-bread-isnt-bread","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In a decision shocking to those familiar with the $5 footlong, Ireland's Supreme Court \u003ca href=\"https://www.courts.ie/acc/alfresco/fad40678-a172-44c7-9f84-66f8c102c0f0/2020_IESC_60%20%28Unapproved%29.pdf/pdf#view=fitH\">has ruled\u003c/a>: Subway bread isn't actually bread.\u003c/p>\n\u003cp>At least, not legally.\u003c/p>\n\u003cp>That's because its bread has too much sugar, the court said Tuesday. The country's VAT Act of 1972 says tax-exempt bread can't have sugar, fat and bread improver exceed 2% of the weight of flour.\u003c/p>\n\u003cp>In Subway's recipe, sugar makes up 10% of the weight of the flour, according to the judgment. That's five times what the law deems acceptable.\u003c/p>\n\u003cp>The law distinguishes \"bread as a staple food\" from other baked goods that \"are, or approach, confectionery or fancy baked goods.\" In other words, the court found that Subway's bread is perhaps legally \u003ca href=\"https://www.washingtonpost.com/news/voraciously/wp/2020/07/16/everything-is-cake-except-fondant-hate-which-is-very-real/\">closer to cake\u003c/a> than bread.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The resulting product falls outside the definition of 'bread' for the purposes of the Act,\" the ruling stated. Five judges considered the case.\u003c/p>\n\u003cp>An Irish Subway franchisee, Bookfinders Ltd., prompted this legal interpretation after it sought a tax break for some of its menu items.\u003c/p>\n\u003cp>The country allows \"staple\" foods, which include bread, to have value-added taxes set at 0%. The franchisee originally submitted a claim in 2006, asking for a refund for some of the value-added taxes it paid in 2004 and 2005.\u003c/p>\n\u003cp>Subway dismissed the argument that its bread isn't legit.\u003c/p>\n\u003cp>\"Subway's bread is, of course, bread. We have been baking fresh bread in our restaurants for more than three decades and our guests return each day for sandwiches made on bread that smells as good as it tastes,\" a Subway spokesperson said in a statement. The company says it's reviewing the ruling.\u003c/p>\n\u003cp>A six-inch Subway bread roll contains 3 to 5 grams of sugar, except for gluten-free, which has seven\u003cstrong>, \u003c/strong>according to \u003ca href=\"https://www.subway.com/-/media/USA/Documents/Nutrition/US_Nutrition_Values.PDF\">data from the company\u003c/a>\u003cstrong>.\u003c/strong>\u003c/p>\n\u003cp>This isn't the only time Subway has faced pushback on how it describes its food.\u003c/p>\n\u003cp>Back in 2013, Subway was \u003ca href=\"https://abcnews.go.com/blogs/business/2013/01/subway-sued-over-footlongs-that-came-up-short\">sued\u003c/a> after a viral social media \u003ca href=\"https://abcnews.go.com/blogs/business/2013/01/subway-foot-longs-coming-up-short/\">post\u003c/a> showed that one of the chain's advertised footlongs wasn't actually a foot long. Subway started \u003ca href=\"https://www.eater.com/2015/10/20/9574367/subway-will-measure-bread-footlong-sandwich-lawsuit\">measuring its sandwiches\u003c/a>, but a settlement in the case was dismissed as \"\u003ca href=\"https://assets.documentcloud.org/documents/3960783/Subwaysandwich-ca7.pdf\">utterly worthless\u003c/a>.\"\u003c/p>\n\u003cp>In 2014, the chain \u003ca href=\"https://www.npr.org/sections/thesalt/2014/02/06/272455631/subway-phasing-out-bread-additive-after-blogger-flags-health-concerns\">removed azodicarbonamide\u003c/a>, a \u003ca href=\"https://www.npr.org/sections/thesalt/2014/03/06/286886095/almost-500-foods-contain-the-yoga-mat-compound-should-we-care-keep\">chemical found in yoga mats\u003c/a>, from its breads after an online petition went viral calling for its removal.\u003c/p>\n\u003cp>While Subway has to continue paying taxes on its bread in Ireland, tech giant Apple was \u003ca href=\"https://www.npr.org/2020/07/15/891383815/apple-does-not-owe-ireland-nearly-15-billion-in-back-taxes-court-rules\">recently cut a major break\u003c/a> in the same country. An order for Apple to pay back nearly $15 billion of government tax breaks was overturned in July.\u003c/p>\n\u003cp>Perhaps Ireland's ruling in regard to Subway can be categorized with other carb-based debates.\u003c/p>\n\u003cp>Like \u003ca href=\"https://www.npr.org/sections/alltechconsidered/2014/06/26/325803580/what-burritos-and-sandwiches-can-teach-us-about-innovation\">whether hot dogs and burritos are sandwiches\u003c/a>. (The state of New York says \u003ca href=\"https://www.npr.org/sections/alltechconsidered/2014/06/26/325803580/what-burritos-and-sandwiches-can-teach-us-about-innovation\">yes\u003c/a>; the USDA says no.)\u003c/p>\n\u003cp>Subway already weighed in on the hot dog-sandwich debate, by the way. In 2010, it sent a cease and desist letter to a Florida hot dog restaurant \u003ca href=\"https://www.npr.org/sections/money/2010/05/subway_to_everyone_you_cant_se.html\">for using the term \"footlong.\" \u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The company later decided hot dogs are, in fact, not sandwiches and recanted \u003ca href=\"http://media.npr.org/assets/blogs/planetmoney/images/2010/05/subway.pdf\">the letter\u003c/a>.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=For+Subway%2C+A+Ruling+Not+So+Sweet.+Irish+Court+Says+Its+Bread+Isn%27t+Bread&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139125/for-subway-a-ruling-not-so-sweet-irish-court-says-its-bread-isnt-bread","authors":["byline_bayareabites_139125"],"categories":["bayareabites_16558","bayareabites_17082"],"tags":["bayareabites_59","bayareabites_16557","bayareabites_16970","bayareabites_14775","bayareabites_1180","bayareabites_13089"],"featImg":"bayareabites_139126","label":"bayareabites"},"bayareabites_139095":{"type":"posts","id":"bayareabites_139095","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139095","score":null,"sort":[1601580562000]},"guestAuthors":[],"slug":"san-francisco-argentinian-grab-and-go-restaurant-expands-to-napa","title":"San Francisco Argentinian Grab-and-Go Restaurant Expands to Napa","publishDate":1601580562,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>El Porteño will be the newest addition to Napa's Oxbow Public Market. The Argentinian-inspired spot that's been popular at San Francisco's Ferry Building will feature sweet and savory empanadas as well as alfajores starting October 2.\u003c/p>\n\u003cp>The concept, from Joseph Ahearne, represents two generations of family recipes with local Napa ingredients. Ahearne, who grew up in Carneros, said that the expansion into Napa made sense for their current demographic. His mother had a restaurant in St. Helena on Railroad Avenue in the early 1970s. \"She wanted to do Argentinian food, but she didn't think people would have heard about it,\" said Ahearne. She'd put Argentinian recipes on the menu along with Mexican mainstays.\u003c/p>\n\u003cfigure id=\"attachment_139117\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139117\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-800x1200.jpg\" alt=\"Chef Joseph Ahearne holding a tray of alfajores\" width=\"800\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-1024x1536.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-1365x2048.jpg 1365w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-1920x2880.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Joseph Ahearne is the owner of El Porteño \u003ccite>(Emily Becker / El Porteño)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As far as the menu goes, favorites like the carne empanadas and champiñones, will be available at the Oxbow location as well as grab-and-go frozen empanada options in 2- and 8-packs. The carne empanada is stuffed with beef, onions, green olives, raisins and eggs, and the Champiñones empanada is a vegetarian version with mushrooms, shallots, aged parmesan and crème fraîche. They started these options after seeing sales drop 80% at the start of the pandemic.\u003c/p>\n\u003cp>The pandemic and fires have been difficult for Ahearne, who had originally planned to open the restaurant in March. His space will take up some of the seating that was reserved for the Napa Bookmine. But he did say that his restaurant model of grab-and-go has been lucky throughout everything. \"We never really had a roof and certainly not dining tables,\" Ahearne said. \"But we figured if we tried to wait this out we would have already been [permanently] closed.\"\u003c/p>\n\u003cp>The brand was also previously in the hot bar at Whole Foods, which got shut down after the start of shelter-in-place. Last week, Ahearne was able to start selling retail with them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Oxbow Public Market in Napa is getting a new vendor. El Porteno will serve empanadas and alfajores. ","status":"publish","parent":0,"modified":1621632507,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":341},"headData":{"title":"San Francisco Argentinian Grab-and-Go Restaurant Expands to Napa | KQED","description":"Oxbow Public Market in Napa is getting a new vendor. El Porteno will serve empanadas and alfajores. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139095 https://ww2.kqed.org/bayareabites/?p=139095","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/01/san-francisco-argentinian-grab-and-go-restaurant-expands-to-napa/","disqusTitle":"San Francisco Argentinian Grab-and-Go Restaurant Expands to Napa","path":"/bayareabites/139095/san-francisco-argentinian-grab-and-go-restaurant-expands-to-napa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>El Porteño will be the newest addition to Napa's Oxbow Public Market. The Argentinian-inspired spot that's been popular at San Francisco's Ferry Building will feature sweet and savory empanadas as well as alfajores starting October 2.\u003c/p>\n\u003cp>The concept, from Joseph Ahearne, represents two generations of family recipes with local Napa ingredients. Ahearne, who grew up in Carneros, said that the expansion into Napa made sense for their current demographic. His mother had a restaurant in St. Helena on Railroad Avenue in the early 1970s. \"She wanted to do Argentinian food, but she didn't think people would have heard about it,\" said Ahearne. She'd put Argentinian recipes on the menu along with Mexican mainstays.\u003c/p>\n\u003cfigure id=\"attachment_139117\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139117\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-800x1200.jpg\" alt=\"Chef Joseph Ahearne holding a tray of alfajores\" width=\"800\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-1024x1536.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-1365x2048.jpg 1365w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-1920x2880.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/Joeyalfajores-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Joseph Ahearne is the owner of El Porteño \u003ccite>(Emily Becker / El Porteño)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As far as the menu goes, favorites like the carne empanadas and champiñones, will be available at the Oxbow location as well as grab-and-go frozen empanada options in 2- and 8-packs. The carne empanada is stuffed with beef, onions, green olives, raisins and eggs, and the Champiñones empanada is a vegetarian version with mushrooms, shallots, aged parmesan and crème fraîche. They started these options after seeing sales drop 80% at the start of the pandemic.\u003c/p>\n\u003cp>The pandemic and fires have been difficult for Ahearne, who had originally planned to open the restaurant in March. His space will take up some of the seating that was reserved for the Napa Bookmine. But he did say that his restaurant model of grab-and-go has been lucky throughout everything. \"We never really had a roof and certainly not dining tables,\" Ahearne said. \"But we figured if we tried to wait this out we would have already been [permanently] closed.\"\u003c/p>\n\u003cp>The brand was also previously in the hot bar at Whole Foods, which got shut down after the start of shelter-in-place. Last week, Ahearne was able to start selling retail with them.\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139095/san-francisco-argentinian-grab-and-go-restaurant-expands-to-napa","authors":["11689"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_1807"],"tags":["bayareabites_16557","bayareabites_744","bayareabites_14775","bayareabites_187","bayareabites_16968","bayareabites_16969","bayareabites_16967","bayareabites_10321"],"featImg":"bayareabites_139116","label":"bayareabites"},"bayareabites_139100":{"type":"posts","id":"bayareabites_139100","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139100","score":null,"sort":[1601488596000]},"guestAuthors":[],"slug":"pandemic-dining-san-francisco-releases-guidelines-for-indoor-dining","title":"Pandemic Dining: San Francisco Allows Indoor Dining, Releases Guidelines","publishDate":1601488596,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>San Francisco restaurants are allowed to have indoor dining starting today, Sept. 30. The San Francisco Department of Public Health (SFDPH) released interim guidance for both indoor and outdoor dining today, which stipulates reopening based on a \u003ca href=\"https://www.kqed.org/bayareabites/139092/pandemic-reopening-san-francisco-gets-ready-for-indoor-dining\">tier system linked to COVID-19 case numbers\u003c/a>.\u003c/p>\n\u003cp>Both indoor and outdoor dining rules could change depending on spikes or dips of COVID cases. If cases increase to red or purple, the department can and will pause or reverse these re-opening measures. For now, at the orange tier, the measures allow for indoor dining at 25% capacity for up to 100 diners.\u003c/p>\n\u003cp>Simultaneously, the SFDPH also sent out guidelines and recommendations for HVAC systems and indoor ventilation, which has been a major concern for \u003ca href=\"https://www.nytimes.com/2020/09/29/dining/indoor-dining-safety.html\">offering indoor dining in the first place\u003c/a>. A \u003ca href=\"https://www.restaurantbusinessonline.com/operations/new-cdc-report-cites-dining-out-significant-covid-risk\">recent CDC report cites\u003c/a> dining out as a significant COVID-19 risk that applies to both indoor and outdoor dining, due to the inability to wear masks while eating. The necessary improvements for ventilation include having HVAC systems serviced and functioning properly, increasing the flow of outdoor air and natural ventilation by opening windows and considering HEPA filters and fans.\u003c/p>\n\u003cp>Current CDC guidelines still recommend drive-through, delivery, takeout or curbside pickup as the safest and lowest risk methods for restaurant food. With a predicted spike of cases in conjunction with flu season, guidelines also strongly recommend getting flu vaccines for workers.\u003c/p>\n\u003cp>The Golden Gate Restaurant Association worked closely with SFDPH on these guidelines. Laurie Thomas, the association's executive director, said that everyone will need to make their own decisions based on their comfort level. \"But this is an important step forward in the reopening process,\" she said in a statement.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Additionally, \u003ca href=\"https://www.sfchronicle.com/business/article/S-F-waives-outdoor-business-permit-fees-till-2022-15607547.php\" target=\"_blank\" rel=\"noopener noreferrer\">the \u003cem>San Francisco Chronicle\u003c/em> reported \u003c/a>that outdoor dining permit fees will be waived until spring of 2022, and refunded retroactively for fees paid after April 15, 2020.\u003c/p>\n\u003cp>Here's what you need to know:\u003c/p>\n\u003cul>\n\u003cli>All places that offer indoor dining must serve \"bona fide meals\" to customers, meaning that all restaurants must serve at least a \"main course\"\u003c/li>\n\u003cli>Serving alcoholic beverages is not permitted without also offering a meal service\u003c/li>\n\u003cli>All restaurants must have a valid permit to operate\u003c/li>\n\u003cli>All restaurants must complete a Health and Safety Plan and post it publicly and on its website\u003c/li>\n\u003cli>The Health and Safety plan is linked to maintaining food permits, and includes proper signage, face coverage and enforcement of social distancing of six feet or more between people\u003c/li>\n\u003cli>All spaces must be redesigned for proper social distancing\u003c/li>\n\u003cli>There need to be separate spaces for vendor pickups, delivery and take-out\u003c/li>\n\u003cli>Staff must be trained on safety protocols\u003c/li>\n\u003cli>Restaurants must verbally screen all diners upon entry and advise them to wear a face covering when not eating or drinking\u003c/li>\n\u003cli>All buffets are prohibited at this time, including self-cook stations like hot pot\u003c/li>\n\u003cli>Restrooms need to be disinfected every four hours and surfaces should be cleaned at least once every hour\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>—Urmila Ramakrishnan (\u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\" target=\"_blank\">@U_Ramakrishnan\u003c/a>)\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Indoor dining is now allowed in San Francisco, with guidelines released by the San Francisco Department of Health.","status":"publish","parent":0,"modified":1621632513,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":497},"headData":{"title":"Pandemic Dining: San Francisco Allows Indoor Dining, Releases Guidelines | KQED","description":"Indoor dining is now allowed in San Francisco, with guidelines released by the San Francisco Department of Health.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139100 https://ww2.kqed.org/bayareabites/?p=139100","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/09/30/pandemic-dining-san-francisco-releases-guidelines-for-indoor-dining/","disqusTitle":"Pandemic Dining: San Francisco Allows Indoor Dining, Releases Guidelines","templateType":"standard","featuredImageType":"standard","justInHeadline":"Indoor dining now allowed in San Francisco, with restrictions","path":"/bayareabites/139100/pandemic-dining-san-francisco-releases-guidelines-for-indoor-dining","redirect":{"type":"internal","url":"/coronavirusliveupdates/bayareabites/139100/pandemic-dining-san-francisco-releases-guidelines-for-indoor-dining"},"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco restaurants are allowed to have indoor dining starting today, Sept. 30. The San Francisco Department of Public Health (SFDPH) released interim guidance for both indoor and outdoor dining today, which stipulates reopening based on a \u003ca href=\"https://www.kqed.org/bayareabites/139092/pandemic-reopening-san-francisco-gets-ready-for-indoor-dining\">tier system linked to COVID-19 case numbers\u003c/a>.\u003c/p>\n\u003cp>Both indoor and outdoor dining rules could change depending on spikes or dips of COVID cases. If cases increase to red or purple, the department can and will pause or reverse these re-opening measures. For now, at the orange tier, the measures allow for indoor dining at 25% capacity for up to 100 diners.\u003c/p>\n\u003cp>Simultaneously, the SFDPH also sent out guidelines and recommendations for HVAC systems and indoor ventilation, which has been a major concern for \u003ca href=\"https://www.nytimes.com/2020/09/29/dining/indoor-dining-safety.html\">offering indoor dining in the first place\u003c/a>. A \u003ca href=\"https://www.restaurantbusinessonline.com/operations/new-cdc-report-cites-dining-out-significant-covid-risk\">recent CDC report cites\u003c/a> dining out as a significant COVID-19 risk that applies to both indoor and outdoor dining, due to the inability to wear masks while eating. The necessary improvements for ventilation include having HVAC systems serviced and functioning properly, increasing the flow of outdoor air and natural ventilation by opening windows and considering HEPA filters and fans.\u003c/p>\n\u003cp>Current CDC guidelines still recommend drive-through, delivery, takeout or curbside pickup as the safest and lowest risk methods for restaurant food. With a predicted spike of cases in conjunction with flu season, guidelines also strongly recommend getting flu vaccines for workers.\u003c/p>\n\u003cp>The Golden Gate Restaurant Association worked closely with SFDPH on these guidelines. Laurie Thomas, the association's executive director, said that everyone will need to make their own decisions based on their comfort level. \"But this is an important step forward in the reopening process,\" she said in a statement.\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>Additionally, \u003ca href=\"https://www.sfchronicle.com/business/article/S-F-waives-outdoor-business-permit-fees-till-2022-15607547.php\" target=\"_blank\" rel=\"noopener noreferrer\">the \u003cem>San Francisco Chronicle\u003c/em> reported \u003c/a>that outdoor dining permit fees will be waived until spring of 2022, and refunded retroactively for fees paid after April 15, 2020.\u003c/p>\n\u003cp>Here's what you need to know:\u003c/p>\n\u003cul>\n\u003cli>All places that offer indoor dining must serve \"bona fide meals\" to customers, meaning that all restaurants must serve at least a \"main course\"\u003c/li>\n\u003cli>Serving alcoholic beverages is not permitted without also offering a meal service\u003c/li>\n\u003cli>All restaurants must have a valid permit to operate\u003c/li>\n\u003cli>All restaurants must complete a Health and Safety Plan and post it publicly and on its website\u003c/li>\n\u003cli>The Health and Safety plan is linked to maintaining food permits, and includes proper signage, face coverage and enforcement of social distancing of six feet or more between people\u003c/li>\n\u003cli>All spaces must be redesigned for proper social distancing\u003c/li>\n\u003cli>There need to be separate spaces for vendor pickups, delivery and take-out\u003c/li>\n\u003cli>Staff must be trained on safety protocols\u003c/li>\n\u003cli>Restaurants must verbally screen all diners upon entry and advise them to wear a face covering when not eating or drinking\u003c/li>\n\u003cli>All buffets are prohibited at this time, including self-cook stations like hot pot\u003c/li>\n\u003cli>Restrooms need to be disinfected every four hours and surfaces should be cleaned at least once every hour\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>—Urmila Ramakrishnan (\u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\" target=\"_blank\">@U_Ramakrishnan\u003c/a>)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/coronavirusliveupdates/bayareabites/139100/pandemic-dining-san-francisco-releases-guidelines-for-indoor-dining","authors":["11689"],"categories":["bayareabites_752","bayareabites_17082","bayareabites_16965"],"tags":["bayareabites_14453","bayareabites_16549","bayareabites_16557","bayareabites_14775","bayareabites_16966","bayareabites_289","bayareabites_16749","bayareabites_16860"],"featImg":"bayareabites_139102","label":"bayareabites"},"bayareabites_138974":{"type":"posts","id":"bayareabites_138974","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138974","score":null,"sort":[1600805595000]},"guestAuthors":[],"slug":"wildfires-make-dangerous-air-for-farmworkers-its-like-you-cant-breathe","title":"Wildfires Make Dangerous Air For Farmworkers: 'It's Like You Can't Breathe'","publishDate":1600805595,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Farmworkers in California are facing two crises at once: \u003ca href=\"https://www.npr.org/sections/health-shots/2020/08/08/900220260/without-federal-protections-farm-workers-risk-coronavirus-infection-to-harvest-c\">the coronavirus\u003c/a> and exposure to dangerous air from wildfires.\u003c/p>\n\u003cp>Massive fires \u003ca href=\"https://www.fire.ca.gov/incidents/\">border large swaths\u003c/a> of California's agriculture region, the Central Valley. Monitoring stations report unhealthy air across the \u003ca href=\"https://gispub.epa.gov/airnow/\">interior of the state\u003c/a>.\u003c/p>\n\u003cp>\"To be out in the fields, it's like you can't breathe,\" says Hernan Hernandez, executive director of the California Farmworker Foundation.\u003c/p>\n\u003cp>California requires employers to provide outdoor workers with respiratory protection such as N95 masks if the air quality reaches a certain threshold. In a statewide survey last month, \u003ca href=\"https://www.npr.org/2020/09/07/909314223/farm-workers-face-double-threat-wildfire-smoke-and-covid-19\">a labor union found\u003c/a> farmworkers mostly weren't getting them. But wearing a mask when it's 110 degrees isn't easy either.\u003c/p>\n\u003cp>About \u003ca href=\"https://www.nytimes.com/2020/04/02/us/coronavirus-undocumented-immigrant-farmworkers-agriculture.html#:~:text=About%20half%20of%20all%20crop,is%20closer%20to%2075%20percent.\">half, or more\u003c/a>, of farmworkers in the U.S. are in the country illegally. They don't have access to many government benefits, can't afford to miss work and may be hesitant to complain.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are excerpts of Sacha Pfeiffer's interview with Hernandez on \u003cem>All Things Considered\u003c/em> about the threats facing farmworkers.\u003c/p>\n\u003cp>\u003cstrong>I understand that you're hearing that employers are not always supplying masks.\u003c/strong>\u003c/p>\n\u003cp>Yes. There's not enough PPE to sustain the current agriculture workforce in California. So what we're seeing on the ground is that everybody's just trying to get a hold of whatever they can. At a state level, in which PPE distributions have occurred in the past couple of weeks, we're nowhere near meeting the demands to ensure the safety of farmworkers and their families.\u003c/p>\n\u003cp>\u003cstrong>What are you hearing from farmworkers about the kinds of dilemmas and choices they're facing, especially in terms of what if they miss work and how do they try to protect their health? \u003c/strong>\u003c/p>\n\u003cp>When you look at farmworkers and you ask them, \"How can the state help you during these difficult times?\" the No. 1 thing they will tell you is rent relief. The Central Valley, the coastal areas, everywhere in California, there's a housing crisis. And you're seeing it through farmworkers living in households that have two to three families because they can't afford the rent.\u003c/p>\n\u003cp>\u003cstrong>California did supply some pandemic aid to undocumented immigrants — about $125 million in May. Has that money gotten to farmworkers and helped them during this time?\u003c/strong>\u003c/p>\n\u003cp>Yes, it was a very minute force that actually received the California aid, because just in the Central Valley alone we have over 500,000 farmworkers. The aid for the Central Valley was capped at 10,000 undocumented workers, so this didn't encompass just farmworkers, it encompassed any type of undocumented worker that works in retail, that works in restaurants, that works in construction, so a very minute force actually had an opportunity to receive those $500.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Jonaki Mehta and Sarah Handel produced and edited the audio interview.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Wildfires+Make+Dangerous+Air+For+Farmworkers%3A+%27It%27s+Like+You+Can%27t+Breathe%27&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"As fires ravage California, farmworkers are dealing with dangerous air in incredible heat. Hernan Hernandez of the California Farmworker Foundation says there's \"nowhere near\" enough protective gear.","status":"publish","parent":0,"modified":1621632531,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":482},"headData":{"title":"Wildfires Make Dangerous Air For Farmworkers: 'It's Like You Can't Breathe' | KQED","description":"As fires ravage California, farmworkers are dealing with dangerous air in incredible heat. Hernan Hernandez of the California Farmworker Foundation says there's "nowhere near" enough protective gear.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138974 https://ww2.kqed.org/bayareabites/?p=138974","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/09/22/wildfires-make-dangerous-air-for-farmworkers-its-like-you-cant-breathe/","disqusTitle":"Wildfires Make Dangerous Air For Farmworkers: 'It's Like You Can't Breathe'","nprImageCredit":"Brent Stirton","nprByline":"James Doubek","nprImageAgency":"Getty Images","nprStoryId":"912752013","nprApiLink":"http://api.npr.org/query?id=912752013&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2020/09/14/912752013/wildfires-make-dangerous-air-for-farmworkers-it-s-like-you-can-t-breathe?ft=nprml&f=912752013","nprRetrievedStory":"1","nprPubDate":"Tue, 15 Sep 2020 10:38:00 -0400","nprStoryDate":"Mon, 14 Sep 2020 18:34:50 -0400","nprLastModifiedDate":"Tue, 15 Sep 2020 10:38:55 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2020/09/20200914_atc_farmworkers_and_fires.mp3?orgId=1&topicId=1003&d=239&p=2&story=912752013&ft=nprml&f=912752013","nprAudioM3u":"http://api.npr.org/m3u/1912791491-549e63.m3u?orgId=1&topicId=1003&d=239&p=2&story=912752013&ft=nprml&f=912752013","path":"/bayareabites/138974/wildfires-make-dangerous-air-for-farmworkers-its-like-you-cant-breathe","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2020/09/20200914_atc_farmworkers_and_fires.mp3?orgId=1&topicId=1003&d=239&p=2&story=912752013&ft=nprml&f=912752013","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Farmworkers in California are facing two crises at once: \u003ca href=\"https://www.npr.org/sections/health-shots/2020/08/08/900220260/without-federal-protections-farm-workers-risk-coronavirus-infection-to-harvest-c\">the coronavirus\u003c/a> and exposure to dangerous air from wildfires.\u003c/p>\n\u003cp>Massive fires \u003ca href=\"https://www.fire.ca.gov/incidents/\">border large swaths\u003c/a> of California's agriculture region, the Central Valley. Monitoring stations report unhealthy air across the \u003ca href=\"https://gispub.epa.gov/airnow/\">interior of the state\u003c/a>.\u003c/p>\n\u003cp>\"To be out in the fields, it's like you can't breathe,\" says Hernan Hernandez, executive director of the California Farmworker Foundation.\u003c/p>\n\u003cp>California requires employers to provide outdoor workers with respiratory protection such as N95 masks if the air quality reaches a certain threshold. In a statewide survey last month, \u003ca href=\"https://www.npr.org/2020/09/07/909314223/farm-workers-face-double-threat-wildfire-smoke-and-covid-19\">a labor union found\u003c/a> farmworkers mostly weren't getting them. But wearing a mask when it's 110 degrees isn't easy either.\u003c/p>\n\u003cp>About \u003ca href=\"https://www.nytimes.com/2020/04/02/us/coronavirus-undocumented-immigrant-farmworkers-agriculture.html#:~:text=About%20half%20of%20all%20crop,is%20closer%20to%2075%20percent.\">half, or more\u003c/a>, of farmworkers in the U.S. are in the country illegally. They don't have access to many government benefits, can't afford to miss work and may be hesitant to complain.\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>Here are excerpts of Sacha Pfeiffer's interview with Hernandez on \u003cem>All Things Considered\u003c/em> about the threats facing farmworkers.\u003c/p>\n\u003cp>\u003cstrong>I understand that you're hearing that employers are not always supplying masks.\u003c/strong>\u003c/p>\n\u003cp>Yes. There's not enough PPE to sustain the current agriculture workforce in California. So what we're seeing on the ground is that everybody's just trying to get a hold of whatever they can. At a state level, in which PPE distributions have occurred in the past couple of weeks, we're nowhere near meeting the demands to ensure the safety of farmworkers and their families.\u003c/p>\n\u003cp>\u003cstrong>What are you hearing from farmworkers about the kinds of dilemmas and choices they're facing, especially in terms of what if they miss work and how do they try to protect their health? \u003c/strong>\u003c/p>\n\u003cp>When you look at farmworkers and you ask them, \"How can the state help you during these difficult times?\" the No. 1 thing they will tell you is rent relief. The Central Valley, the coastal areas, everywhere in California, there's a housing crisis. And you're seeing it through farmworkers living in households that have two to three families because they can't afford the rent.\u003c/p>\n\u003cp>\u003cstrong>California did supply some pandemic aid to undocumented immigrants — about $125 million in May. Has that money gotten to farmworkers and helped them during this time?\u003c/strong>\u003c/p>\n\u003cp>Yes, it was a very minute force that actually received the California aid, because just in the Central Valley alone we have over 500,000 farmworkers. The aid for the Central Valley was capped at 10,000 undocumented workers, so this didn't encompass just farmworkers, it encompassed any type of undocumented worker that works in retail, that works in restaurants, that works in construction, so a very minute force actually had an opportunity to receive those $500.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Jonaki Mehta and Sarah Handel produced and edited the audio interview.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Wildfires+Make+Dangerous+Air+For+Farmworkers%3A+%27It%27s+Like+You+Can%27t+Breathe%27&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138974/wildfires-make-dangerous-air-for-farmworkers-its-like-you-cant-breathe","authors":["byline_bayareabites_138974"],"categories":["bayareabites_16558","bayareabites_17082","bayareabites_10028","bayareabites_10916"],"tags":["bayareabites_134","bayareabites_3644","bayareabites_16601","bayareabites_744","bayareabites_14775"],"featImg":"bayareabites_138975","label":"bayareabites"},"bayareabites_138938":{"type":"posts","id":"bayareabites_138938","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138938","score":null,"sort":[1599765219000]},"guestAuthors":[],"slug":"as-state-fairs-cancel-events-fair-food-can-still-be-on-fans-menus","title":"As State Fairs Cancel Events, Fair Food Can Still Be On Fans' Menus","publishDate":1599765219,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The pandemic has meant that many state fairs have been cancelled this year. That has left a lot of fairgoers hungry for classics like deep fried Oreos, funnel cakes and curly fries.\u003c/p>\n\u003cp>Enter state fair meal kit boxes, shipped nationwide from \u003ca href=\"https://www.statefairtogo.com/\">StateFairToGo.com\u003c/a>, a company in Minnetonka, Minn.\u003c/p>\n\u003cp>\"It's a fun way to taste fair favorites, and it's a fun way to support these local concessionaires, many of whom rely on the fair for their livelihoods,\" Josh Zamansky, who owns the meal kit company, tells NPR.\u003c/p>\n\u003cp>When Minnesota's state fair got canceled in May, Zamansky figured: look, you can get everything else to go at this point. Why not state fair food?\u003c/p>\n\u003cp>He started with a Minnesota state fair edition, then expanded his venture into Texas. The Texas State Fair – which last year drew \u003ca href=\"https://bigtex.com/about-us/daily-attendance/\">more than 2.5 million people\u003c/a> – was supposed to start later this month.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Zamansky, who has a background in catering corporate events, says this isn't just about indulging in fair food. State fairs are a big business for local economies. He partners with fair vendors to include items they would have sold during a normal year.\u003c/p>\n\u003cp>The Texas meal kit includes fair staples to prepare at home:\u003c/p>\n\u003cul>\n\u003cli>1 pound funnel cake mix\u003c/li>\n\u003cli>2-pound turkey leg\u003c/li>\n\u003cli>1.5 dozen fried Oreos\u003c/li>\n\u003cli>1 pound fried okra and cream gravy\u003c/li>\n\u003cli>1.5 pounds seasoned curly fries\u003c/li>\n\u003cli>5 corn dogs\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>State fairs may be canceling events during the pandemic, but they're getting creative with virtual options. The Texas State Fair, for example, will have virtual arts and crafts contests — including face mask decorating. Instead of cooking contests based on taste, contestants will be judged on cake and cookie decorating. And the butter sculpture — a state fair staple — \u003ca href=\"https://bigtex.com/celebrate-the-state-fair-of-texas-at-home-with-virtual-creative-arts-contests/\">this year will go mini\u003c/a>.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=As+State+Fairs+Cancel+Events%2C+Fair+Food+Can+Still+Be+On+Fans%27+Menus&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"Even though state fairs across the country are being canceled this year due to COVID-19, fans can get their favorite fair foods delivered to their homes. ","status":"publish","parent":0,"modified":1621632557,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":316},"headData":{"title":"As State Fairs Cancel Events, Fair Food Can Still Be On Fans' Menus | KQED","description":"Even though state fairs across the country are being canceled this year due to COVID-19, fans can get their favorite fair foods delivered to their homes. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138938 https://ww2.kqed.org/bayareabites/?p=138938","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/09/10/as-state-fairs-cancel-events-fair-food-can-still-be-on-fans-menus/","disqusTitle":"As State Fairs Cancel Events, Fair Food Can Still Be On Fans' Menus","nprByline":"Lisa Weiner","nprImageAgency":" MsNancy/E+/Getty Images","nprStoryId":"911005969","nprApiLink":"http://api.npr.org/query?id=911005969&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/coronavirus-live-updates/2020/09/09/911005969/new-company-offers-state-fair-food-for-home-delivery?ft=nprml&f=911005969","nprRetrievedStory":"1","nprPubDate":"Wed, 09 Sep 2020 16:47:00 -0400","nprStoryDate":"Wed, 09 Sep 2020 05:01:00 -0400","nprLastModifiedDate":"Wed, 09 Sep 2020 16:47:25 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2020/09/20200909_me_new_company_offers_state_fair_food_for_home_delivery.mp3?orgId=1&topicId=1053&aggIds=812054919&d=94&p=3&story=911005969&ft=nprml&f=911005969","nprAudioM3u":"http://api.npr.org/m3u/1911005970-ed2ffb.m3u?orgId=1&topicId=1053&aggIds=812054919&d=94&p=3&story=911005969&ft=nprml&f=911005969","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/138938/as-state-fairs-cancel-events-fair-food-can-still-be-on-fans-menus","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2020/09/20200909_me_new_company_offers_state_fair_food_for_home_delivery.mp3?orgId=1&topicId=1053&aggIds=812054919&d=94&p=3&story=911005969&ft=nprml&f=911005969","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The pandemic has meant that many state fairs have been cancelled this year. That has left a lot of fairgoers hungry for classics like deep fried Oreos, funnel cakes and curly fries.\u003c/p>\n\u003cp>Enter state fair meal kit boxes, shipped nationwide from \u003ca href=\"https://www.statefairtogo.com/\">StateFairToGo.com\u003c/a>, a company in Minnetonka, Minn.\u003c/p>\n\u003cp>\"It's a fun way to taste fair favorites, and it's a fun way to support these local concessionaires, many of whom rely on the fair for their livelihoods,\" Josh Zamansky, who owns the meal kit company, tells NPR.\u003c/p>\n\u003cp>When Minnesota's state fair got canceled in May, Zamansky figured: look, you can get everything else to go at this point. Why not state fair food?\u003c/p>\n\u003cp>He started with a Minnesota state fair edition, then expanded his venture into Texas. The Texas State Fair – which last year drew \u003ca href=\"https://bigtex.com/about-us/daily-attendance/\">more than 2.5 million people\u003c/a> – was supposed to start later this month.\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>Zamansky, who has a background in catering corporate events, says this isn't just about indulging in fair food. State fairs are a big business for local economies. He partners with fair vendors to include items they would have sold during a normal year.\u003c/p>\n\u003cp>The Texas meal kit includes fair staples to prepare at home:\u003c/p>\n\u003cul>\n\u003cli>1 pound funnel cake mix\u003c/li>\n\u003cli>2-pound turkey leg\u003c/li>\n\u003cli>1.5 dozen fried Oreos\u003c/li>\n\u003cli>1 pound fried okra and cream gravy\u003c/li>\n\u003cli>1.5 pounds seasoned curly fries\u003c/li>\n\u003cli>5 corn dogs\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>State fairs may be canceling events during the pandemic, but they're getting creative with virtual options. The Texas State Fair, for example, will have virtual arts and crafts contests — including face mask decorating. Instead of cooking contests based on taste, contestants will be judged on cake and cookie decorating. And the butter sculpture — a state fair staple — \u003ca href=\"https://bigtex.com/celebrate-the-state-fair-of-texas-at-home-with-virtual-creative-arts-contests/\">this year will go mini\u003c/a>.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=As+State+Fairs+Cancel+Events%2C+Fair+Food+Can+Still+Be+On+Fans%27+Menus&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138938/as-state-fairs-cancel-events-fair-food-can-still-be-on-fans-menus","authors":["byline_bayareabites_138938"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_17082"],"tags":["bayareabites_16934","bayareabites_16557","bayareabites_744","bayareabites_14775","bayareabites_16933"],"featImg":"bayareabites_138939","label":"bayareabites"},"bayareabites_138863":{"type":"posts","id":"bayareabites_138863","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138863","score":null,"sort":[1598977149000]},"guestAuthors":[],"slug":"sach-paneer-scales-during-the-pandemic","title":"Sach Paneer Scales During the Pandemic","publishDate":1598977149,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When Jasleen and Tarush Agarwal started their artisanal paneer company, Sach Foods, out of an Oakland apartment in 2018, they never thought that they'd be trying to scale up during a pandemic.\u003c/p>\n\u003cp>Their organic, high-end cheese first went to market through Berkeley's Cheeseboard in September 2019. And by the beginning of 2020, they were in 10 local Bay Area stores.\u003c/p>\n\u003cp>[aside tag=\"coronavirus\" label=\"More from KQED.\"] \u003c/p>\n\u003cp>“As soon as the pandemic happened, food service went to zero,” said Tarush. He had product stocked that didn’t get used because the demand from restaurants like August 1 Five, Greens and Rooh just wasn’t there anymore. But Tarush always wanted to have a diversified approach to supply. They were still able to ship their cheese, and retail business went up. Tarush knew he wanted to be in grocery stores and in accessible places for a variety of consumers.\u003c/p>\n\u003cfigure id=\"attachment_138895\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138895\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-800x534.jpeg\" alt=\"Sach Food co-owners doing a cheese demo\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-800x534.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-1020x681.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-768x513.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-1536x1025.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-2048x1367.jpeg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-1920x1282.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jasleen (left) and Tarush Agarwal doing a demo pre-pandemic. \u003ccite>(Courtesy of Tarush Agarwal)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By June, Sach was in 47 Whole Foods stores. The next month, they launched in Washington state and Oregon. In non-pandemic circumstances, the couple would be demo-ing their products in stores to familiarize customers. But, without samples, it’s been difficult to get people to find the paneer. On top of that, each store layout is different, said Tarush. So, even if a customer was looking to buy it, it’s hard to know where to point them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To combat these challenges, Tarush and Jasleen have had to rely heavily on social media and other customers to spread the word about their product. But, if it weren’t for retailers, Tarush said that it would have been very difficult to find new customers.\u003c/p>\n\u003cp>https://www.instagram.com/p/CCt5Ep1FdhG/\u003c/p>\n\u003cp>They market their paneer as a high-protein vegetarian option and as a substitute for tofu. And while it is more expensive than most paneers one could find at the local Indian grocer, Tarush is looking to fill the needs of a different customer base—one that wants organic and has never tried paneer before. The fresh, non-melting cheese is used in a variety of different Indian dishes, and Tarush pushes that boundary with different flavors, tapping influencers to show how the cheese can be used. He says he doesn't want to sacrifice quality in order to scale the business or lower the price point.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For him and Jasleen, scaling has to be smart and in-line with the product values. In September, they plan to expand further into Mollie Stone’s and New Leaf markets.\u003c/p>\n\n","blocks":[],"excerpt":"For an independent food company, scaling up during a pandemic provides some challenges.","status":"publish","parent":0,"modified":1621632578,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":447},"headData":{"title":"Sach Paneer Scales During the Pandemic | KQED","description":"For an independent food company, scaling up during a pandemic provides some challenges.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138863 https://ww2.kqed.org/bayareabites/?p=138863","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/09/01/sach-paneer-scales-during-the-pandemic/","disqusTitle":"Sach Paneer Scales During the Pandemic","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/138863/sach-paneer-scales-during-the-pandemic","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Jasleen and Tarush Agarwal started their artisanal paneer company, Sach Foods, out of an Oakland apartment in 2018, they never thought that they'd be trying to scale up during a pandemic.\u003c/p>\n\u003cp>Their organic, high-end cheese first went to market through Berkeley's Cheeseboard in September 2019. And by the beginning of 2020, they were in 10 local Bay Area stores.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"coronavirus","label":"More from KQED. "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>“As soon as the pandemic happened, food service went to zero,” said Tarush. He had product stocked that didn’t get used because the demand from restaurants like August 1 Five, Greens and Rooh just wasn’t there anymore. But Tarush always wanted to have a diversified approach to supply. They were still able to ship their cheese, and retail business went up. Tarush knew he wanted to be in grocery stores and in accessible places for a variety of consumers.\u003c/p>\n\u003cfigure id=\"attachment_138895\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138895\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-800x534.jpeg\" alt=\"Sach Food co-owners doing a cheese demo\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-800x534.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-1020x681.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-768x513.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-1536x1025.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-2048x1367.jpeg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/sach-paneer-2-1920x1282.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jasleen (left) and Tarush Agarwal doing a demo pre-pandemic. \u003ccite>(Courtesy of Tarush Agarwal)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By June, Sach was in 47 Whole Foods stores. The next month, they launched in Washington state and Oregon. In non-pandemic circumstances, the couple would be demo-ing their products in stores to familiarize customers. But, without samples, it’s been difficult to get people to find the paneer. On top of that, each store layout is different, said Tarush. So, even if a customer was looking to buy it, it’s hard to know where to point them.\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>To combat these challenges, Tarush and Jasleen have had to rely heavily on social media and other customers to spread the word about their product. But, if it weren’t for retailers, Tarush said that it would have been very difficult to find new customers.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCt5Ep1FdhG"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>They market their paneer as a high-protein vegetarian option and as a substitute for tofu. And while it is more expensive than most paneers one could find at the local Indian grocer, Tarush is looking to fill the needs of a different customer base—one that wants organic and has never tried paneer before. The fresh, non-melting cheese is used in a variety of different Indian dishes, and Tarush pushes that boundary with different flavors, tapping influencers to show how the cheese can be used. He says he doesn't want to sacrifice quality in order to scale the business or lower the price point.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For him and Jasleen, scaling has to be smart and in-line with the product values. In September, they plan to expand further into Mollie Stone’s and New Leaf markets.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138863/sach-paneer-scales-during-the-pandemic","authors":["11689"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_16234","bayareabites_16618","bayareabites_16549","bayareabites_16925","bayareabites_16557","bayareabites_14775","bayareabites_15928"],"featImg":"bayareabites_138894","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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