Life After Pop-Up: Oakland's Lovely's and San Francisco's Chicáno Nuevo Seek Permanence
Hella Vegan Eats is Reborn in Oakland as Gay 4 U
Fighting Trump, One Delicious Meal at a Time with Nourish|Resist
How Oakland's Roots of Change is Transforming Food Policy in California
KQED's Forum: Marion Nestle: 'Why Calories Count'
Carlo Petrini, Slow Food Founder Kicks Off UCB Food Politics Class
Edible Education 101: Rock Stars of Food Movement Teach UC Berkeley Class
Jonathan Safran Foer: Video Interview and Reading
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You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_135968":{"type":"posts","id":"bayareabites_135968","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135968","score":null,"sort":[1576704458000]},"guestAuthors":[],"slug":"life-after-pop-up-oaklands-lovelys-and-san-franciscos-chicano-nuevo-seek-permanence","title":"Life After Pop-Up: Oakland's Lovely's and San Francisco's Chicáno Nuevo Seek Permanence","publishDate":1576704458,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The line at \u003ca href=\"https://www.instagram.com/lovelys__oakland/\">Lovely’s\u003c/a> stretched for two blocks, past other eateries, when the Oakland burger joint popped up at Tacos Oscar after a month-long hiatus this September. Those who decided to brave the wait wouldn’t get a bite for hours. “People are telling me, ‘Congratulations.’ And I hated that experience,” remembers Mikey Yoon, the chef behind Lovely’s. “I don't want people to wait three hours for a five-dollar burger.”\u003c/p>\n\u003cp>[aside postID='bayareabites_127083,bayareabites_133040' label='More pop-ups around the Bay']\u003c/p>\n\u003cp>The scene may seem both exciting and daunting for any chef, but it’s especially challenging for pop-up chefs who cook in unfamiliar kitchens with limited storage and a modest staff (if any at all), while competing with their nomadic peers and established brick-and-mortar restaurants for the attention of patrons.\u003c/p>\n\u003cp>“To have a successful one-off pop-up, you have to knock it out of the park,” Yoon says. “There [are] so many things involved. There’s people that are helping me out that day. How much have they worked with me? How hard is the process? They’re also in a new setting.”\u003c/p>\n\u003cp>“For me, consistency is super key. You want to deliver the perfect product that you’ve been working on so hard,” Yoon adds. “To be honest, for the last couple pop-ups I’ve been pretty disappointed in myself or just the process of it.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pop-up restaurants in the Bay Area have been on a steady rise over the last decade, intersecting with escalating rents and a volatile job market following the 2008 financial crisis. Creative, often self-taught chefs took to the street offering regionally specific and experimental dishes to patrons at affordable prices.\u003c/p>\n\u003cp>Though rents show no signs of ebbing, many pop-up owners still angle for some permanence, even if it’s in a less traditional space like a shipping container. Others take over kitchens at bars and restaurants with leases more like artist residencies than commercial tenancies. Stability benefits both chefs and their customers—one gains steady income, the other a more consistent product.\u003c/p>\n\u003ch2>Surviving the Hype\u003c/h2>\n\u003cp>Before the September pop-up at Tacos Oscar, Lovely’s built a dedicated fan base through its classic American diner fare at Piedmont Avenue bar The Lodge, where Yoon popped up consistently from June 2018 until July 2019. There, from the bar’s tiny kitchen, he churned out fried chicken sandwiches and his coveted “OG” burgers (American cheese topped smashed patty and all the fixings in a potato bun).\u003c/p>\n\u003cfigure id=\"attachment_136000\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136000\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender.jpeg\" alt=\"A drive thru burger and an OG burger from Oakland's Lovely's.\" width=\"1920\" height=\"1029\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-160x86.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-800x429.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-768x412.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-1020x547.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-1200x643.jpeg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A drive thru burger and an OG burger from Lovely's. \u003ccite>(Courtesy of Mikey Yoon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The burger, along with Lovely’s entire menu, is an ode to the uncomplicated and reliable offerings from the lunch delis and diners that Yoon loved in his Midwest and East Coast days. In fact, his parents ran a few of those delis themselves in his home state of Maryland. “It definitely represented my parents,” he recalls. “Out there, it’s a cheeseburger, steak and cheese, chopped cheese, french fries from a bag. It was super affordable.”\u003c/p>\n\u003cp>The hype around Lovely’s coincided with Yoon’s announcement that he’d be leaving his year-long post at The Lodge to find a permanent spot of his own. With a single, stable location, Yoon can avoid the stress of Bay Area residents’ avid pursuit for the newest and most ephemeral food experiences—a chase that’s become gamified thanks to social feeds. “In a pop-up context it almost seems like it’s not even about the food. It’s about the process of it,” he says. “People want the experience of, I hate to say it, maybe waiting in line because everyone else is doing it.”\u003c/p>\n\u003cfigure id=\"attachment_135970\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135970\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315.jpeg\" alt=\"Lovely's chef Mikey Yoon along with Javi Palacios and Cameron Kauzer working a pop-up at Eli's Mile High Club.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-1200x900.jpeg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lovely's chef Mikey Yoon along with Javi Palacios and Cameron Kauzer working a pop-up at Eli's Mile High Club. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To mitigate the wait time of his September pop-up, Yoon opted for weekend-long takeovers of the kitchen at Eli’s Mile High Club while securing a future home for Lovely’s. “The margins for restaurants aren’t high really, especially if I’m selling a five or six dollar burger,” Yoon explains. “I needed to find a situation to where I can keep my prices low and still have my goals intact.”\u003c/p>\n\u003cp>To that end, he’s hoping to finalize a deal with a brewery set to open in Oakland’s Pill Hill neighborhood next summer. “On the financial end, it works wonders for me because they’re kind of doing the heavy lifting. They’re building the kitchen. I don’t have to put all of this investment down,” he says. He’ll keep mum on other details until the deal is inked.\u003c/p>\n\u003ch2>Drinking Buddies\u003c/h2>\n\u003cp>On the other side of the bridge in San Francisco, chef Abraham Nunez is also searching for a permanent spot for his \u003ca href=\"https://www.instagram.com/chicano_nuevo/?hl=en\">Chicáno Nuevo\u003c/a> pop-up. In 2015, Nunez started selling tamales and fish tacos at the original Emmy’s Spaghetti Shack location after the eatery moved down the street. Soon enough, the owner asked him to take over the kitchen; Nunez ran his pop-up for a year until the building sold.\u003c/p>\n\u003cp>https://www.instagram.com/p/BybOwFYB9y2/\u003c/p>\n\u003cp>Originally from San Diego and Tijuana, Nunez was excited to offer the regionally specific Mexican food he grew up eating, like the Baja-style fish tacos he serves with a salmon caldo. Besides his specialized menu, Nunez also sees the value of his pop-up for bars and breweries who sell liquor under a 47 license, which requires a facility be a “bona fide eating place” with over half its sales coming from food.\u003c/p>\n\u003cp>“Some new bar owners that don’t have experience to run a kitchen are looking to people like me who have a following of people and already a brand, a central dish, a focal point and a strategy,” he says. “The pop-up as a service is highly desirable because you come in and you run their kitchen. They don’t have to go out and hire and train and work out their recipes.”\u003c/p>\n\u003cp>The former musician compares running a pop-up to being in a band, playing shows in a different venue every weekend. “It feels almost exactly the same,” Nunez says. “Rehearse, get the band together, perform a show. Prep, get the food and ingredients and equipment together and go perform, do a pop-up. Then you pack up your gear at the end of the night and you go home.”\u003c/p>\n\u003cp>Currently, Nunez is touring Chicáno Nuevo at Old Devil Moon, El Rio and Casements. Starting next year, he’s hoping to be in a permanent spot on 16th and Mission Streets. The chef is in the final stages of negotiations for a commercial space through the Mission Housing Development Corporation, a community-based organization dedicated to creating and preserving high-quality affordable housing for Mission residents.\u003c/p>\n\u003ch2>Better Together\u003c/h2>\n\u003cp>[aside postID=\"bayareabites_135485,checkplease_20198\" label='Gay 4 U is Reborn and Aburaya is on Check, Please!']\u003c/p>\n\u003cp>When Terry Sok-Wolfson, along with her wife and business partner Julia Sok-Wolfson, bought downtown Oakland lunch institution Garden House in 2014, a pop-up helped them survive their first year as business owners. Adachi Hiroyuki launched dinner service at the lunch-only restaurant with \u003ca href=\"https://www.instagram.com/aburayaoakland/?hl=en\">Aburaya\u003c/a>, a punk rock-influenced Japanese fried chicken spot with a cult following. With Hiroyuki splitting the rent with them, the Sok-Wolfsons were able to keep afloat as new business owners. “I knew in my heart that it’d become increasingly difficult to run a business in downtown Oakland,” Terry says. “[The pop-up] is what ultimately gave us an opportunity to succeed and grow as much as we have.”\u003c/p>\n\u003cp>After Aburaya spun out to their own location, with the Sok-Wolfsons staying on as business partners, Garden House’s building sold in 2017. The couple renovated the restaurant and negotiated a new lease with pop-ups in mind. “Aburaya has turned into something that none of us could’ve imagined,” Terry explains. “If we’re able to give someone else an opportunity to grow as much as Aburaya has, someone that is a part of the community, doing things for the community, then that’s definitely something we want to [do].”\u003c/p>\n\u003cp>https://www.instagram.com/p/B6DTBmmBmFk/\u003c/p>\n\u003cp>This October, Sofi Espice’s colorful vegan pop-up, Gay 4 U, moved into Garden House for dinner and brunch service after losing their semi-permanent spot at Classic Cars West. Now that they’re on more solid financial footing at Garden House, the Sok-Wolfsons are offering Espice a more flexible lease option, including marginally increasing rent that can take the pressure off of the pop-up in the first few months. “I think it’s impossible to run a pop-up without a venue that supports you. And it’s also almost impossible to just run a simple small family restaurant,” Terry says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“I’m very committed to Oakland in as many ways as I can be. Allowing pop-ups and trying to help incubate folks was my way of trying to ensure that Oakland's culinary creative scene stays around.”\u003c/p>\n\n","blocks":[],"excerpt":"As the Bay Area pop-up scene grows, pop-up chefs and restaurant owners make accommodations for a new phase in the ephemeral dining trend. ","status":"publish","parent":0,"modified":1576777666,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1641},"headData":{"title":"Life After Pop-Up: Oakland's Lovely's and San Francisco's Chicáno Nuevo Seek Permanence | KQED","description":"As the Bay Area pop-up scene grows, pop-up chefs and restaurant owners make accommodations for a new phase in the ephemeral dining trend. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Life After Pop-Up: Oakland's Lovely's and San Francisco's Chicáno Nuevo Seek Permanence","datePublished":"2019-12-18T21:27:38.000Z","dateModified":"2019-12-19T17:47:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"135968 https://ww2.kqed.org/bayareabites/?p=135968","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/18/life-after-pop-up-oaklands-lovelys-and-san-franciscos-chicano-nuevo-seek-permanence/","disqusTitle":"Life After Pop-Up: Oakland's Lovely's and San Francisco's Chicáno Nuevo Seek Permanence","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/135968/life-after-pop-up-oaklands-lovelys-and-san-franciscos-chicano-nuevo-seek-permanence","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The line at \u003ca href=\"https://www.instagram.com/lovelys__oakland/\">Lovely’s\u003c/a> stretched for two blocks, past other eateries, when the Oakland burger joint popped up at Tacos Oscar after a month-long hiatus this September. Those who decided to brave the wait wouldn’t get a bite for hours. “People are telling me, ‘Congratulations.’ And I hated that experience,” remembers Mikey Yoon, the chef behind Lovely’s. “I don't want people to wait three hours for a five-dollar burger.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_127083,bayareabites_133040","label":"More pop-ups around the Bay "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The scene may seem both exciting and daunting for any chef, but it’s especially challenging for pop-up chefs who cook in unfamiliar kitchens with limited storage and a modest staff (if any at all), while competing with their nomadic peers and established brick-and-mortar restaurants for the attention of patrons.\u003c/p>\n\u003cp>“To have a successful one-off pop-up, you have to knock it out of the park,” Yoon says. “There [are] so many things involved. There’s people that are helping me out that day. How much have they worked with me? How hard is the process? They’re also in a new setting.”\u003c/p>\n\u003cp>“For me, consistency is super key. You want to deliver the perfect product that you’ve been working on so hard,” Yoon adds. “To be honest, for the last couple pop-ups I’ve been pretty disappointed in myself or just the process of 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>Pop-up restaurants in the Bay Area have been on a steady rise over the last decade, intersecting with escalating rents and a volatile job market following the 2008 financial crisis. Creative, often self-taught chefs took to the street offering regionally specific and experimental dishes to patrons at affordable prices.\u003c/p>\n\u003cp>Though rents show no signs of ebbing, many pop-up owners still angle for some permanence, even if it’s in a less traditional space like a shipping container. Others take over kitchens at bars and restaurants with leases more like artist residencies than commercial tenancies. Stability benefits both chefs and their customers—one gains steady income, the other a more consistent product.\u003c/p>\n\u003ch2>Surviving the Hype\u003c/h2>\n\u003cp>Before the September pop-up at Tacos Oscar, Lovely’s built a dedicated fan base through its classic American diner fare at Piedmont Avenue bar The Lodge, where Yoon popped up consistently from June 2018 until July 2019. There, from the bar’s tiny kitchen, he churned out fried chicken sandwiches and his coveted “OG” burgers (American cheese topped smashed patty and all the fixings in a potato bun).\u003c/p>\n\u003cfigure id=\"attachment_136000\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136000\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender.jpeg\" alt=\"A drive thru burger and an OG burger from Oakland's Lovely's.\" width=\"1920\" height=\"1029\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-160x86.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-800x429.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-768x412.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-1020x547.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/FullSizeRender-1200x643.jpeg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A drive thru burger and an OG burger from Lovely's. \u003ccite>(Courtesy of Mikey Yoon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The burger, along with Lovely’s entire menu, is an ode to the uncomplicated and reliable offerings from the lunch delis and diners that Yoon loved in his Midwest and East Coast days. In fact, his parents ran a few of those delis themselves in his home state of Maryland. “It definitely represented my parents,” he recalls. “Out there, it’s a cheeseburger, steak and cheese, chopped cheese, french fries from a bag. It was super affordable.”\u003c/p>\n\u003cp>The hype around Lovely’s coincided with Yoon’s announcement that he’d be leaving his year-long post at The Lodge to find a permanent spot of his own. With a single, stable location, Yoon can avoid the stress of Bay Area residents’ avid pursuit for the newest and most ephemeral food experiences—a chase that’s become gamified thanks to social feeds. “In a pop-up context it almost seems like it’s not even about the food. It’s about the process of it,” he says. “People want the experience of, I hate to say it, maybe waiting in line because everyone else is doing it.”\u003c/p>\n\u003cfigure id=\"attachment_135970\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135970\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315.jpeg\" alt=\"Lovely's chef Mikey Yoon along with Javi Palacios and Cameron Kauzer working a pop-up at Eli's Mile High Club.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Lovelys_3315-1200x900.jpeg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lovely's chef Mikey Yoon along with Javi Palacios and Cameron Kauzer working a pop-up at Eli's Mile High Club. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To mitigate the wait time of his September pop-up, Yoon opted for weekend-long takeovers of the kitchen at Eli’s Mile High Club while securing a future home for Lovely’s. “The margins for restaurants aren’t high really, especially if I’m selling a five or six dollar burger,” Yoon explains. “I needed to find a situation to where I can keep my prices low and still have my goals intact.”\u003c/p>\n\u003cp>To that end, he’s hoping to finalize a deal with a brewery set to open in Oakland’s Pill Hill neighborhood next summer. “On the financial end, it works wonders for me because they’re kind of doing the heavy lifting. They’re building the kitchen. I don’t have to put all of this investment down,” he says. He’ll keep mum on other details until the deal is inked.\u003c/p>\n\u003ch2>Drinking Buddies\u003c/h2>\n\u003cp>On the other side of the bridge in San Francisco, chef Abraham Nunez is also searching for a permanent spot for his \u003ca href=\"https://www.instagram.com/chicano_nuevo/?hl=en\">Chicáno Nuevo\u003c/a> pop-up. In 2015, Nunez started selling tamales and fish tacos at the original Emmy’s Spaghetti Shack location after the eatery moved down the street. Soon enough, the owner asked him to take over the kitchen; Nunez ran his pop-up for a year until the building sold.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BybOwFYB9y2"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Originally from San Diego and Tijuana, Nunez was excited to offer the regionally specific Mexican food he grew up eating, like the Baja-style fish tacos he serves with a salmon caldo. Besides his specialized menu, Nunez also sees the value of his pop-up for bars and breweries who sell liquor under a 47 license, which requires a facility be a “bona fide eating place” with over half its sales coming from food.\u003c/p>\n\u003cp>“Some new bar owners that don’t have experience to run a kitchen are looking to people like me who have a following of people and already a brand, a central dish, a focal point and a strategy,” he says. “The pop-up as a service is highly desirable because you come in and you run their kitchen. They don’t have to go out and hire and train and work out their recipes.”\u003c/p>\n\u003cp>The former musician compares running a pop-up to being in a band, playing shows in a different venue every weekend. “It feels almost exactly the same,” Nunez says. “Rehearse, get the band together, perform a show. Prep, get the food and ingredients and equipment together and go perform, do a pop-up. Then you pack up your gear at the end of the night and you go home.”\u003c/p>\n\u003cp>Currently, Nunez is touring Chicáno Nuevo at Old Devil Moon, El Rio and Casements. Starting next year, he’s hoping to be in a permanent spot on 16th and Mission Streets. The chef is in the final stages of negotiations for a commercial space through the Mission Housing Development Corporation, a community-based organization dedicated to creating and preserving high-quality affordable housing for Mission residents.\u003c/p>\n\u003ch2>Better Together\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_135485,checkplease_20198","label":"Gay 4 U is Reborn and Aburaya is on Check, Please! "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When Terry Sok-Wolfson, along with her wife and business partner Julia Sok-Wolfson, bought downtown Oakland lunch institution Garden House in 2014, a pop-up helped them survive their first year as business owners. Adachi Hiroyuki launched dinner service at the lunch-only restaurant with \u003ca href=\"https://www.instagram.com/aburayaoakland/?hl=en\">Aburaya\u003c/a>, a punk rock-influenced Japanese fried chicken spot with a cult following. With Hiroyuki splitting the rent with them, the Sok-Wolfsons were able to keep afloat as new business owners. “I knew in my heart that it’d become increasingly difficult to run a business in downtown Oakland,” Terry says. “[The pop-up] is what ultimately gave us an opportunity to succeed and grow as much as we have.”\u003c/p>\n\u003cp>After Aburaya spun out to their own location, with the Sok-Wolfsons staying on as business partners, Garden House’s building sold in 2017. The couple renovated the restaurant and negotiated a new lease with pop-ups in mind. “Aburaya has turned into something that none of us could’ve imagined,” Terry explains. “If we’re able to give someone else an opportunity to grow as much as Aburaya has, someone that is a part of the community, doing things for the community, then that’s definitely something we want to [do].”\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B6DTBmmBmFk"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This October, Sofi Espice’s colorful vegan pop-up, Gay 4 U, moved into Garden House for dinner and brunch service after losing their semi-permanent spot at Classic Cars West. Now that they’re on more solid financial footing at Garden House, the Sok-Wolfsons are offering Espice a more flexible lease option, including marginally increasing rent that can take the pressure off of the pop-up in the first few months. “I think it’s impossible to run a pop-up without a venue that supports you. And it’s also almost impossible to just run a simple small family restaurant,” Terry says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I’m very committed to Oakland in as many ways as I can be. Allowing pop-ups and trying to help incubate folks was my way of trying to ensure that Oakland's culinary creative scene stays around.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135968/life-after-pop-up-oaklands-lovelys-and-san-franciscos-chicano-nuevo-seek-permanence","authors":["11625"],"categories":["bayareabites_109","bayareabites_63","bayareabites_8770","bayareabites_1962","bayareabites_10028","bayareabites_4084","bayareabites_1875","bayareabites_16526","bayareabites_366","bayareabites_1807","bayareabites_181","bayareabites_1873"],"tags":["bayareabites_1964","bayareabites_9710","bayareabites_669","bayareabites_330","bayareabites_16494","bayareabites_758","bayareabites_14757","bayareabites_4043","bayareabites_767"],"featImg":"bayareabites_135995","label":"bayareabites"},"bayareabites_135485":{"type":"posts","id":"bayareabites_135485","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135485","score":null,"sort":[1573777234000]},"guestAuthors":[],"slug":"hella-vegan-eats-is-reborn-in-oakland-as-gay-4-u","title":"Hella Vegan Eats is Reborn in Oakland as Gay 4 U","publishDate":1573777234,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_135415,bayareabites_135040' label='More Vegan News']\u003cbr>\n\u003cspan style=\"font-weight: 400\">Fans of Hella Vegan Eats, a favorite for eaters seeking comfort food in the East Bay, will be happy to know that a new iteration of that restaurant has opened up in Oakland as \u003c/span>\u003ca href=\"https://www.instagram.com/gay4u.biz/\">\u003cspan style=\"font-weight: 400\">Gay 4 U\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Sofi Espice, formerly known as Silvi Peligras, is running Gay 4 U at Garden House which also hosts Japanese fried chicken and izakaya restaurant Aburaya-Go for weekday lunches. In fact, it was Adachi Hiroyuki of \u003c/span>\u003ca href=\"https://aburayaoakland.com/\">\u003cspan style=\"font-weight: 400\">Aburaya\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> who tipped a defeated Espice onto Garden House’s search for a new pop-up after running into them at a restaurant supply store towards the end of Hella Vegan Eats. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hella Vegan Eats’s three-year run at Classic Cars West \u003c/span>\u003ca href=\"https://sf.eater.com/2019/2/7/18215793/hella-vegan-eats-closing-displaced-oakland\">\u003cspan style=\"font-weight: 400\">came to an end\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> earlier at the end of February when the gallery and bar’s owner, Michael Sarcona, parted ways with Espice and their former business and life partner Tiff Esquivel. \u003c/span>\u003cspan style=\"font-weight: 400\">\"It was such a sweet experience but it was like riding a crazy high and all of a sudden it was a downward spiral of so much grief and tragedy and sadness,” Espice tells me. Beyond closing the restaurant, Espice and Esquivel also lost a close friend to the Ghostship fire, got in a bad car wreck and later on, ended their relationship. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After a successful fundraising campaign that paid out the Hella Vegan Eats staff and continued their lease at a commercial kitchen, Espice began plotting on the next iteration of their food project while popping up at Eli’s, Analog and other spots in the East Bay. Finally in late October, Gay 4 U was born. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I'm really lucky to have the audience that followed me [from Hella Vegan Eats],” they said. “I definitely want to show my appreciation to them and keep some of the spirit from the food from before but I want to continue to push myself and evolve and keep on going with it.”\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B41PBbVhD0L/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The menu at Gay 4 U, which is open for dinner Thursday through Monday and brunch on the weekends, will reflect some of the “fun, salty” foods that Espice associates with the Hella Vegan era but also some new healthier options. \u003c/span>\u003cspan style=\"font-weight: 400\">“There's an amazing salad, a whole quinoa rice bowl that's got braised kale. I'm incorporating a lot of lacto-fermented foods into everything so it's good for [digestion] and takes care of you while you're getting joy from it.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Also new at Gay 4 U is Espice’s offer of a free meal for any trans folks of color. \u003c/span>\u003cspan style=\"font-weight: 400\">\"I identify as a trans person. I'm a person of color. I want to be there for people who are like me,” they share. “I've had plenty of help along the way but it's not an easy endeavor to be me and to be who I want to be and do art and make food and be there for my community.” Espice is also passing out any leftover food from their business to the folks living in encampments in downtown and West Oakland. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Since Gay 4 U is still a new venture for Espice who’s still sorting out the financials of running this new operation as a one-person show, they’re asking folks to support on GoFundMe until they get settled in. \u003c/span>\u003ca href=\"https://www.gofundme.com/f/gay4u-is-open-and-needs-your-help?utm_source=customer&utm_medium=copy_link&utm_campaign=p_cf+share-flow-1\">\u003cspan style=\"font-weight: 400\">The campaign\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has raised more than half of its $5,000 goal. Through this transition, Espice is committed to their offer of giving what they can to the community around them. “If I'm going to be making dollars, let some of those dollars be keeping people in encampments and also people in the trans poc community [fed].”\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"With Gay 4 U, former Hella Vegan Eats co-owner Sofi Espice is serving both food and the trans POC community.","status":"publish","parent":0,"modified":1573778154,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":650},"headData":{"title":"Hella Vegan Eats is Reborn in Oakland as Gay 4 U | KQED","description":"With Gay 4 U, former Hella Vegan Eats co-owner Sofi Espice is serving both food and the trans POC community.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hella Vegan Eats is Reborn in Oakland as Gay 4 U","datePublished":"2019-11-15T00:20:34.000Z","dateModified":"2019-11-15T00:35:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"135485 https://ww2.kqed.org/bayareabites/?p=135485","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/14/hella-vegan-eats-is-reborn-in-oakland-as-gay-4-u/","disqusTitle":"Hella Vegan Eats is Reborn in Oakland as Gay 4 U","path":"/bayareabites/135485/hella-vegan-eats-is-reborn-in-oakland-as-gay-4-u","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_135415,bayareabites_135040","label":"More Vegan News "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Fans of Hella Vegan Eats, a favorite for eaters seeking comfort food in the East Bay, will be happy to know that a new iteration of that restaurant has opened up in Oakland as \u003c/span>\u003ca href=\"https://www.instagram.com/gay4u.biz/\">\u003cspan style=\"font-weight: 400\">Gay 4 U\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Sofi Espice, formerly known as Silvi Peligras, is running Gay 4 U at Garden House which also hosts Japanese fried chicken and izakaya restaurant Aburaya-Go for weekday lunches. In fact, it was Adachi Hiroyuki of \u003c/span>\u003ca href=\"https://aburayaoakland.com/\">\u003cspan style=\"font-weight: 400\">Aburaya\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> who tipped a defeated Espice onto Garden House’s search for a new pop-up after running into them at a restaurant supply store towards the end of Hella Vegan Eats. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hella Vegan Eats’s three-year run at Classic Cars West \u003c/span>\u003ca href=\"https://sf.eater.com/2019/2/7/18215793/hella-vegan-eats-closing-displaced-oakland\">\u003cspan style=\"font-weight: 400\">came to an end\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> earlier at the end of February when the gallery and bar’s owner, Michael Sarcona, parted ways with Espice and their former business and life partner Tiff Esquivel. \u003c/span>\u003cspan style=\"font-weight: 400\">\"It was such a sweet experience but it was like riding a crazy high and all of a sudden it was a downward spiral of so much grief and tragedy and sadness,” Espice tells me. Beyond closing the restaurant, Espice and Esquivel also lost a close friend to the Ghostship fire, got in a bad car wreck and later on, ended their relationship. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After a successful fundraising campaign that paid out the Hella Vegan Eats staff and continued their lease at a commercial kitchen, Espice began plotting on the next iteration of their food project while popping up at Eli’s, Analog and other spots in the East Bay. Finally in late October, Gay 4 U was born. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I'm really lucky to have the audience that followed me [from Hella Vegan Eats],” they said. “I definitely want to show my appreciation to them and keep some of the spirit from the food from before but I want to continue to push myself and evolve and keep on going with it.”\u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B41PBbVhD0L"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The menu at Gay 4 U, which is open for dinner Thursday through Monday and brunch on the weekends, will reflect some of the “fun, salty” foods that Espice associates with the Hella Vegan era but also some new healthier options. \u003c/span>\u003cspan style=\"font-weight: 400\">“There's an amazing salad, a whole quinoa rice bowl that's got braised kale. I'm incorporating a lot of lacto-fermented foods into everything so it's good for [digestion] and takes care of you while you're getting joy from it.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Also new at Gay 4 U is Espice’s offer of a free meal for any trans folks of color. \u003c/span>\u003cspan style=\"font-weight: 400\">\"I identify as a trans person. I'm a person of color. I want to be there for people who are like me,” they share. “I've had plenty of help along the way but it's not an easy endeavor to be me and to be who I want to be and do art and make food and be there for my community.” Espice is also passing out any leftover food from their business to the folks living in encampments in downtown and West Oakland. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Since Gay 4 U is still a new venture for Espice who’s still sorting out the financials of running this new operation as a one-person show, they’re asking folks to support on GoFundMe until they get settled in. \u003c/span>\u003ca href=\"https://www.gofundme.com/f/gay4u-is-open-and-needs-your-help?utm_source=customer&utm_medium=copy_link&utm_campaign=p_cf+share-flow-1\">\u003cspan style=\"font-weight: 400\">The campaign\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has raised more than half of its $5,000 goal. Through this transition, Espice is committed to their offer of giving what they can to the community around them. “If I'm going to be making dollars, let some of those dollars be keeping people in encampments and also people in the trans poc community [fed].”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135485/hella-vegan-eats-is-reborn-in-oakland-as-gay-4-u","authors":["11625"],"categories":["bayareabites_8770","bayareabites_366","bayareabites_1807","bayareabites_1873"],"tags":["bayareabites_669","bayareabites_16494","bayareabites_14757","bayareabites_1871"],"featImg":"bayareabites_135468","label":"bayareabites"},"bayareabites_116533":{"type":"posts","id":"bayareabites_116533","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116533","score":null,"sort":[1491346631000]},"guestAuthors":[],"slug":"fighting-trump-one-delicious-meal-at-a-time-with-nourishresist","title":"Fighting Trump, One Delicious Meal at a Time with Nourish|Resist","publishDate":1491346631,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Last year, a group of women started meeting in San Francisco. It was an informal group, composed of women of color who worked in the San Francisco food world at places like \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a> and \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite\u003c/a>. They used the potlucks to swap stories and share advice. After the election, the mood darkened.\u003c/p>\n\u003cp>“We were all feeling different levels of grief, despondence, confusion, [and] frustration,” said Leslie Mah, one of the group’s organizers. During one of the meals, someone wondered what they could do to combat President Trump’s administration. “We started naming things, and it started coming together--ok, we actually have a lot here,” Mah said.\u003c/p>\n\u003cp>Last November galvanized the group, organizer Shakirah Simley said. It made them want to “come together as a community and build something that was sincere to our needs as women, as folks of color, as people who understand these pretty intense issues as [they] relate to class, race, gender, immigration, labor and the economy,” Simley said. “We see all those things as industry folks.”\u003c/p>\n\u003cfigure id=\"attachment_116532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116532\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/NourishResistRD_05.jpg\" alt=\"Nourish/Resist members at their first event in January.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nourish/Resist members at their first event in January. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The group decided to formalize the group as a tool for political action, and dubbed themselves \u003ca href=\"https://nourishresist.org/\" target=\"_blank\">Nourish|Resist\u003c/a>. They came up with a slogan: “Hate won’t feed us.” And since then, the group has combined their skill sets--from baking to political organizing--to educate people about how to effectively fight Trump’s policies.\u003c/p>\n\u003cp>The group takes a dual approach. Part of their work is internal, reminiscent of those early group dinners. It’s a safe space for women of color to discuss the mundanities and frustrations of their daily working lives. “When people think of resistance, they think of a protest. We like to think our existence is resistance,” Simley said. “In order to do that external organization, I like to say you have to take time to sharpen your saw before [you] can slice through wood.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their other work is external, a collection of events that facilitates direct political action. Many in the group have political and organizing backgrounds. Mah worked for \u003ca href=\"https://front.moveon.org/\" target=\"_blank\">Move On\u003c/a> during the beginning of the Obama administration, and later worked as a paralegal for death row inmates before switching careers to work at \u003ca href=\"https://www.ritualroasters.com/\" target=\"_blank\">Ritual Coffee Roasters\u003c/a>, where she’s currently head roaster. Until recently, Simley was Bi-Rite’s \u003ca href=\"https://missionlocal.org/2017/03/good-food-advocate-shakirah-simley-bids-bi-rite-farewell/\" target=\"_blank\">community program manager\u003c/a>, where she worked on community development projects like increasing the amount of healthy food at corner stores.\u003c/p>\n\u003cp>Yet the group also emphasizes the importance that comes with the first part of their name, the power that comes with feeding people. “Breaking bread is an essential part of bringing people together that’s disarming,” said Simley. “Everyone eats. You can’t do this work unless you’re full. We want to make sure that [we’re] paying homage to what we’re really good at and what we know, which is food, beverage and hospitality.”\u003c/p>\n\u003cfigure id=\"attachment_116528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116528\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/edited.jpg\" alt=\"Nourish|Resist's first event, "An Unpresidented Meal," combined political organizing and a delicious meal.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nourish|Resist's first event, \"An Unpresidented Meal,\" combined political organizing and a delicious meal. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://nourishresist.org/blog/2017/2/7/video-an-unprecedented-meal-on-january-19th-2017\" target=\"_blank\">An Unpresidented Meal,\u003c/a> the group’s first event, took place at Mission High the night before the inauguration. The group organized a meal--salad, turkey kofta--and instructed the high schoolers on how they could channel their frustrations. They made protest signs together, and talked about the rights people have when protesting. Don’t just stop there, the group urged, instructing them how to set up a citywide network of young activists.\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/200338283?title=0&byline=0&portrait=0\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>“People don’t respect the power of youth,” Simley said. “Youth are not apathetic because they don’t care, youth are apathetic because they feel like people don’t care about them. The minute you give youth resources, or agency or ask them what they think, they can be really engaged. They told us at our resistance dinner, ‘we’re inheriting something you created.’ And it’s not fair.”\u003c/p>\n\u003cp>Other events followed. Around Valentine’s Day, they provided chocolate and writing supplies for a “love letters to legislators” event, as well as tips for a useful letter (don’t just be angry, mention a specific bill or action you want them to support). The event yielded hundreds of \u003ca href=\"https://www.instagram.com/p/BQgI9IOgZJ2/?taken-by=nourishresist\" target=\"_blank\">colorful postcards\u003c/a> to local politicians. The goal, Mah said, is to show people exactly what actions they can take to create the most amount of change.\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"7\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50.97222222222222% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://www.instagram.com/p/BQgI9IOgZJ2/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">Tonight we invite you to join us in the revolutionary act of #LoveLetterstoLegislators. And if you're making dinner for your sweetie, we'll see you next week, in #Oakland on 2/23. Have a #Valentines hug and a kiss from #NourishResist.\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by Nourish | Resist (@nourishresist) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2017-02-14T18:32:30+00:00\">Feb 14, 2017 at 10:32am PST\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>“A lot of times, people want to do something, yet there’s a lack of understanding of how to do that,” Mah said. “We’d like to create a very tangible pathway of activation and participation that’s not just for the white majority who enjoy privilege, but also [for] very silenced majorities who have not been able to activate themselves for either fear, a sense of vulnerability, or a lack of support.”\u003c/p>\n\u003cfigure id=\"attachment_116530\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-116530 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/NourishResistRD_03edited.jpg\" alt=\"Part of the night's meal at An Unpresidented Meal.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Part of the night's meal at An Unpresidented Meal. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their goal isn’t merely to motivate San Franciscans, who have a wealth of resources and like-minded cohorts available to them. Nourish|Resist puts their \u003ca href=\"https://nourishresist.org/resources/\" target=\"_blank\">resources online\u003c/a>, so other groups throughout the country--who might be the Democratic minority in a red state--can easily create their own version of Nourish|Resist.\u003c/p>\n\u003cp>The group is currently planning more \u003ca href=\"https://nourishresist.org/events/\" target=\"_blank\">events\u003c/a>, including one this Friday about the \u003ca href=\"http://voicesfromthekitchen.org/\" target=\"_blank\">role of race in the kitchen\u003c/a>. In the future, they hope to connect with more women, and encourage people to participate in local and state elections. They also have loftier goals. They want to, “foster personal and food security for our community,” and “create coalitions across our similarly-minded movements, people, and organizations.” It’ll be a slow journey, requiring an excess of time and money from workers in an industry that thrives on little of both. But Mah and Simley are excited for the future, excited to use their passion for local, sustainable food to challenge the new political reality, and show others that food is far from apolitical.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“We use food as a tool for our resistance,” said Simley. “Sometimes when we think about the food system, people are like ‘yeah, we want a more just food system.’ We want a more just people system. And we use food to do that.”\u003c/p>\n\n","blocks":[],"excerpt":"Nourish|Resist combines targeted political action and artisan food to combat the new administration.","status":"publish","parent":0,"modified":1491421225,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["https://player.vimeo.com/video/200338283"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1156},"headData":{"title":"Fighting Trump, One Delicious Meal at a Time with Nourish|Resist | KQED","description":"Nourish|Resist combines targeted political action and artisan food to combat the new administration.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fighting Trump, One Delicious Meal at a Time with Nourish|Resist","datePublished":"2017-04-04T22:57:11.000Z","dateModified":"2017-04-05T19:40:25.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"116533 https://ww2.kqed.org/bayareabites/?p=116533","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/04/04/fighting-trump-one-delicious-meal-at-a-time-with-nourishresist/","disqusTitle":"Fighting Trump, One Delicious Meal at a Time with Nourish|Resist","path":"/bayareabites/116533/fighting-trump-one-delicious-meal-at-a-time-with-nourishresist","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Last year, a group of women started meeting in San Francisco. It was an informal group, composed of women of color who worked in the San Francisco food world at places like \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a> and \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite\u003c/a>. They used the potlucks to swap stories and share advice. After the election, the mood darkened.\u003c/p>\n\u003cp>“We were all feeling different levels of grief, despondence, confusion, [and] frustration,” said Leslie Mah, one of the group’s organizers. During one of the meals, someone wondered what they could do to combat President Trump’s administration. “We started naming things, and it started coming together--ok, we actually have a lot here,” Mah said.\u003c/p>\n\u003cp>Last November galvanized the group, organizer Shakirah Simley said. It made them want to “come together as a community and build something that was sincere to our needs as women, as folks of color, as people who understand these pretty intense issues as [they] relate to class, race, gender, immigration, labor and the economy,” Simley said. “We see all those things as industry folks.”\u003c/p>\n\u003cfigure id=\"attachment_116532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116532\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/NourishResistRD_05.jpg\" alt=\"Nourish/Resist members at their first event in January.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nourish/Resist members at their first event in January. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The group decided to formalize the group as a tool for political action, and dubbed themselves \u003ca href=\"https://nourishresist.org/\" target=\"_blank\">Nourish|Resist\u003c/a>. They came up with a slogan: “Hate won’t feed us.” And since then, the group has combined their skill sets--from baking to political organizing--to educate people about how to effectively fight Trump’s policies.\u003c/p>\n\u003cp>The group takes a dual approach. Part of their work is internal, reminiscent of those early group dinners. It’s a safe space for women of color to discuss the mundanities and frustrations of their daily working lives. “When people think of resistance, they think of a protest. We like to think our existence is resistance,” Simley said. “In order to do that external organization, I like to say you have to take time to sharpen your saw before [you] can slice through wood.”\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>Their other work is external, a collection of events that facilitates direct political action. Many in the group have political and organizing backgrounds. Mah worked for \u003ca href=\"https://front.moveon.org/\" target=\"_blank\">Move On\u003c/a> during the beginning of the Obama administration, and later worked as a paralegal for death row inmates before switching careers to work at \u003ca href=\"https://www.ritualroasters.com/\" target=\"_blank\">Ritual Coffee Roasters\u003c/a>, where she’s currently head roaster. Until recently, Simley was Bi-Rite’s \u003ca href=\"https://missionlocal.org/2017/03/good-food-advocate-shakirah-simley-bids-bi-rite-farewell/\" target=\"_blank\">community program manager\u003c/a>, where she worked on community development projects like increasing the amount of healthy food at corner stores.\u003c/p>\n\u003cp>Yet the group also emphasizes the importance that comes with the first part of their name, the power that comes with feeding people. “Breaking bread is an essential part of bringing people together that’s disarming,” said Simley. “Everyone eats. You can’t do this work unless you’re full. We want to make sure that [we’re] paying homage to what we’re really good at and what we know, which is food, beverage and hospitality.”\u003c/p>\n\u003cfigure id=\"attachment_116528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116528\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/edited.jpg\" alt=\"Nourish|Resist's first event, "An Unpresidented Meal," combined political organizing and a delicious meal.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nourish|Resist's first event, \"An Unpresidented Meal,\" combined political organizing and a delicious meal. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://nourishresist.org/blog/2017/2/7/video-an-unprecedented-meal-on-january-19th-2017\" target=\"_blank\">An Unpresidented Meal,\u003c/a> the group’s first event, took place at Mission High the night before the inauguration. The group organized a meal--salad, turkey kofta--and instructed the high schoolers on how they could channel their frustrations. They made protest signs together, and talked about the rights people have when protesting. Don’t just stop there, the group urged, instructing them how to set up a citywide network of young activists.\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/200338283?title=0&byline=0&portrait=0\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>“People don’t respect the power of youth,” Simley said. “Youth are not apathetic because they don’t care, youth are apathetic because they feel like people don’t care about them. The minute you give youth resources, or agency or ask them what they think, they can be really engaged. They told us at our resistance dinner, ‘we’re inheriting something you created.’ And it’s not fair.”\u003c/p>\n\u003cp>Other events followed. Around Valentine’s Day, they provided chocolate and writing supplies for a “love letters to legislators” event, as well as tips for a useful letter (don’t just be angry, mention a specific bill or action you want them to support). The event yielded hundreds of \u003ca href=\"https://www.instagram.com/p/BQgI9IOgZJ2/?taken-by=nourishresist\" target=\"_blank\">colorful postcards\u003c/a> to local politicians. The goal, Mah said, is to show people exactly what actions they can take to create the most amount of change.\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"7\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50.97222222222222% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://www.instagram.com/p/BQgI9IOgZJ2/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">Tonight we invite you to join us in the revolutionary act of #LoveLetterstoLegislators. And if you're making dinner for your sweetie, we'll see you next week, in #Oakland on 2/23. Have a #Valentines hug and a kiss from #NourishResist.\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by Nourish | Resist (@nourishresist) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2017-02-14T18:32:30+00:00\">Feb 14, 2017 at 10:32am PST\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>“A lot of times, people want to do something, yet there’s a lack of understanding of how to do that,” Mah said. “We’d like to create a very tangible pathway of activation and participation that’s not just for the white majority who enjoy privilege, but also [for] very silenced majorities who have not been able to activate themselves for either fear, a sense of vulnerability, or a lack of support.”\u003c/p>\n\u003cfigure id=\"attachment_116530\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-116530 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/NourishResistRD_03edited.jpg\" alt=\"Part of the night's meal at An Unpresidented Meal.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Part of the night's meal at An Unpresidented Meal. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their goal isn’t merely to motivate San Franciscans, who have a wealth of resources and like-minded cohorts available to them. Nourish|Resist puts their \u003ca href=\"https://nourishresist.org/resources/\" target=\"_blank\">resources online\u003c/a>, so other groups throughout the country--who might be the Democratic minority in a red state--can easily create their own version of Nourish|Resist.\u003c/p>\n\u003cp>The group is currently planning more \u003ca href=\"https://nourishresist.org/events/\" target=\"_blank\">events\u003c/a>, including one this Friday about the \u003ca href=\"http://voicesfromthekitchen.org/\" target=\"_blank\">role of race in the kitchen\u003c/a>. In the future, they hope to connect with more women, and encourage people to participate in local and state elections. They also have loftier goals. They want to, “foster personal and food security for our community,” and “create coalitions across our similarly-minded movements, people, and organizations.” It’ll be a slow journey, requiring an excess of time and money from workers in an industry that thrives on little of both. But Mah and Simley are excited for the future, excited to use their passion for local, sustainable food to challenge the new political reality, and show others that food is far from apolitical.\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>“We use food as a tool for our resistance,” said Simley. “Sometimes when we think about the food system, people are like ‘yeah, we want a more just food system.’ We want a more just people system. And we use food to do that.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116533/fighting-trump-one-delicious-meal-at-a-time-with-nourishresist","authors":["5566"],"categories":["bayareabites_109","bayareabites_11028","bayareabites_10028","bayareabites_1875","bayareabites_2035"],"tags":["bayareabites_565","bayareabites_669","bayareabites_15810","bayareabites_15697"],"featImg":"bayareabites_116531","label":"bayareabites"},"bayareabites_103739":{"type":"posts","id":"bayareabites_103739","meta":{"index":"posts_1591205157","site":"bayareabites","id":"103739","score":null,"sort":[1447426802000]},"guestAuthors":[],"slug":"how-oaklands-roots-of-change-transforms-food-policy-in-california","title":"How Oakland's Roots of Change is Transforming Food Policy in California","publishDate":1447426802,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>What's the difference between free range and organic chickens? Should I eat \u003ca href=\"http://www.theguardian.com/commentisfree/2013/jan/16/vegans-stomach-unpalatable-truth-quinoa\" target=\"_blank\">quinoa\u003c/a>? And tell me again why organic spinach is twice the cost of conventional? Given the complexity of contemporary food systems and their related issues, it's not surprising that some consumers latch onto simplistic answers to these confusing series of questions: GMOs = always bad! Small, organic farms = going to save the world! Big ag = the enemy!\u003c/p>\n\u003cp>The Oakland-based organization \u003ca href=\"http://www.rootsofchange.org/\" target=\"_blank\">Roots of Change\u003c/a> avoids this kind of easy thinking through their groundbreaking policy work, educational initiatives, and their engaging social media presence. They post a steady stream of topical articles on their \u003ca href=\"http://facebook.com/rootsofchange\" target=\"_blank\">Facebook page\u003c/a> -- with added commentary -- which attracts varied opinions from their fans. These well-intentioned commenters occasionally reduce complicated issues into black-and-white, \"good guys vs. bad guys\" arguments.\u003c/p>\n\u003cp>Roots of Change genuinely wants to change this dynamic. Their social media manager diplomatically steps into these online debates by gently pointing out hidden facets of the convoluted processes that shape our food systems -- thus encouraging a more balanced discussion.\u003c/p>\n\u003cp>In response to an \u003ca href=\"https://www.facebook.com/rootsofchange/photos/a.102897345876.103231.87964505876/10153073645310877/?type=3&theater\" target=\"_blank\">individual who advocated that Foster Farms be shut down\u003c/a> due to concerns over one of its poultry processing plant's water usage, the manager wrote,“It is a bit more complex.\" Then he/she went on to explain that Foster contracts with several local farms.\u003c/p>\n\u003cp>\"If you put [them] out of business, you could hurt just those farmers you'd like to see flourish. A better way would be to grow the market for local, organic and sustainably raised birds and attract producers to that marketplace. But no matter what, it takes water to process chickens, lots of water.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This willingness to think broadly and to deeply engage with the community has made Roots Of Change a formidable organization. (They’ve also attracted a broad audience on Facebook with over 60,000 followers.) The group describes themselves as a “think and do tank,” and their goal is to change current food systems through policy work.\u003c/p>\n\u003cp>Since their inception in 2002, they've laid the foundation for lasting change through many projects, such as helping San Francisco and Los Angeles create viable, effective food policies. They were \u003ca href=\"http://www.rootsofchange.org/policy-watch/roc-sponsored-leg/\" target=\"_blank\">instrumental in shaping Market Match\u003c/a>, the statewide incentive program that matches nutritional benefits like WIC and CalFresh at farmers markets. And they helped influence \u003ca href=\"https://www.cdfa.ca.gov/agvision/\" target=\"_blank\">Ag Vision\u003c/a>, the state’s plan for a healthy agricultural future.\u003c/p>\n\u003cfigure id=\"attachment_103737\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-103737 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited21.jpg\" alt=\"Celebrating the passage of nutrition incentive matching legislation AB 1321 at Heart of the City Farmers Market in September. From left: Christina Oatfield, Eli Zigas, Peter Ruddock, Michael Dimock, Assemblymember Phil Ting, Kate Creps, Martin Bourque, Xavier Morales, Allen Moy.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Celebrating the passage of nutrition incentive matching legislation AB 1321 at Heart of the City Farmers Market in September. From left: Christina Oatfield, Eli Zigas, Peter Ruddock, Michael Dimock, Assemblymember Phil Ting, Kate Creps, Martin Bourque, Xavier Morales, Allen Moy. \u003ccite>(Doris Meier)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Our goal is to catalyze the food movement, [and] provide road maps to victories for transforming the food system,” said Michael Dimock, president of Roots of Change.\u003c/p>\n\u003cp>In the past few years, the group’s main initiative has been the \u003ca href=\"http://www.rootsofchange.org/projects/california-food-policy-council/\" target=\"_blank\">California Food Policy Council\u003c/a>. This group of 29 regional food policy councils works together to share ideas, resources, and lobbies on behalf of food and ag-related issues in Sacramento.\u003c/p>\n\u003cp>The council’s broad goals means that their work can't be narrowly classified. They encompass all aspects of the food system, from the environmental impacts of raising meat to fast food workers’ fight for fair wages.\u003c/p>\n\u003cp>“We have a long history of working with all elements, what we call grass tops to grassroots,” Dimock said.\u003c/p>\n\u003cp>It took a spirited debate in the early days of the council to agree on their six main focus areas: healthy food access; ecological farming systems; small farm viability; farm labor; school food environments; and reasonable food system infrastructure. Council members include advocates from a range of fields, including public health, social justice, local economies, environmentalism and labor.\u003c/p>\n\u003cp>One of Roots Of Change's biggest goals, Dimock said, was to “bring more democracy [and] more people to the food system, because there were too few interest groups controlling the evolution of the food system. That approach has proved to be politically powerful. If you can bring a broad cross section of people into a policy debate, it’s clear that, ‘Wow, people from all walks of life support this. We can get bills passed.’”\u003c/p>\n\u003cfigure id=\"attachment_103736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-103736 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited31.jpg\" alt=\"The group discusses their 2013 Legislative Report on Food & Farming at the capitol building in Sacramento in early 2014. From left: Michael Dimock, Y. Armando Nieto, Assemblymember Roger Dickinson, D’Artagnan Scorza, Matthew Marsom, Brenda Ruiz.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The group discusses their 2013 Legislative Report on Food & Farming at the Capitol Building in Sacramento in early 2014. From left: Michael Dimock, Y. Armando Nieto, Assemblymember Roger Dickinson, D’Artagnan Scorza, Matthew Marsom, Brenda Ruiz. \u003ccite>(Doris Meier)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When people learn about their work, Dimock says they often assume that mainstream agricultural groups are the enemy, but it’s not true. Agricultural groups, representing farmers weakened by the drought and in search of solutions, have supported Roots of Change on important legislation like climate change bills.\u003c/p>\n\u003cp>“We try to include farmers in all of the conversations we have around the development of bills so that we can take into account their needs. Our long-term vision is that agriculture remain vibrant and central to the California culture and economy. Part of what makes us California is our incredible diversity, and the innovation and farming systems here,” he said, noting California’s storied history that spans the early days of organic farming to landmark events in the food justice movement. “Ag has to remain at the center of our culture.”\u003c/p>\n\u003cp>Roots of Change’s success hasn’t been without its challenges. In 2008 and 2009, \u003ca href=\"http://www.rootsofchange.org/projects/working-diversity-fierce-allies-project/\" target=\"_blank\">the group recognized \u003c/a>that they were struggling with issues of racism and classism and sought outside help. (They're not alone in \u003ca href=\"http://munchies.vice.com/articles/the-new-food-movement-has-a-problem-with-race\" target=\"_blank\">facing this type of criticism regarding diversity\u003c/a>, however.) Following that, the group embarked on a two-year process with Oakland’s \u003ca href=\"http://www.peoplesgrocery.org/roots_of_change\" target=\"_blank\">People’s Grocery\u003c/a> to improve their \"cultural competency\" and unite on common goals.\u003c/p>\n\u003cp>Currently, Dimock said, their biggest problems revolve around funding -- like many non-profits. Historically, the group’s funding has been foundation-based, but as Roots of Change increases their lobbying efforts, many foundations can’t allocate funds for such explicitly political goals.\u003c/p>\n\u003cp>But Dimock is optimistic about the future of the organization. One of their most recent successes was the signing of bill \u003ca href=\"http://asmdc.org/members/a80/news-room/press-releases/governor-brown-signs-gonzalez-bill-protecting-grocery-workers-jobs\" target=\"_blank\">AB 359\u003c/a> into law by Governor Brown this summer. The new law helps protect grocery store workers from being fired when a store changes owners and is the first statewide law of its kind.\u003c/p>\n\u003cp>In the next few weeks, Roots of Change will release their yearly legislative report, which outlines the group’s goals for reworking the state's food system, the policies they support, and reveals how politicians across the state voted. The report also serves as a reminder to politicians that their constituents care about food issues -- while praising those who acknowledge them and calling out those who don’t.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And in the coming years, they're planning to expand the California Food Policy Council across the country, creating a collaborative national group that enacts long-term policy change around food systems.\u003c/p>\n\n","blocks":[],"excerpt":"This Oakland organization takes an all-inclusive approach to changing food systems statewide. ","status":"publish","parent":0,"modified":1448008698,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1235},"headData":{"title":"How Oakland's Roots of Change is Transforming Food Policy in California | KQED","description":"This Oakland organization takes an all-inclusive approach to changing food systems statewide. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How Oakland's Roots of Change is Transforming Food Policy in California","datePublished":"2015-11-13T15:00:02.000Z","dateModified":"2015-11-20T08:38:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"103739 http://ww2.kqed.org/bayareabites/?p=103739","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/13/how-oaklands-roots-of-change-transforms-food-policy-in-california/","disqusTitle":"How Oakland's Roots of Change is Transforming Food Policy in California","source":"Politics, Activism & Food Safety","sourceUrl":"http://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/","path":"/bayareabites/103739/how-oaklands-roots-of-change-transforms-food-policy-in-california","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>What's the difference between free range and organic chickens? Should I eat \u003ca href=\"http://www.theguardian.com/commentisfree/2013/jan/16/vegans-stomach-unpalatable-truth-quinoa\" target=\"_blank\">quinoa\u003c/a>? And tell me again why organic spinach is twice the cost of conventional? Given the complexity of contemporary food systems and their related issues, it's not surprising that some consumers latch onto simplistic answers to these confusing series of questions: GMOs = always bad! Small, organic farms = going to save the world! Big ag = the enemy!\u003c/p>\n\u003cp>The Oakland-based organization \u003ca href=\"http://www.rootsofchange.org/\" target=\"_blank\">Roots of Change\u003c/a> avoids this kind of easy thinking through their groundbreaking policy work, educational initiatives, and their engaging social media presence. They post a steady stream of topical articles on their \u003ca href=\"http://facebook.com/rootsofchange\" target=\"_blank\">Facebook page\u003c/a> -- with added commentary -- which attracts varied opinions from their fans. These well-intentioned commenters occasionally reduce complicated issues into black-and-white, \"good guys vs. bad guys\" arguments.\u003c/p>\n\u003cp>Roots of Change genuinely wants to change this dynamic. Their social media manager diplomatically steps into these online debates by gently pointing out hidden facets of the convoluted processes that shape our food systems -- thus encouraging a more balanced discussion.\u003c/p>\n\u003cp>In response to an \u003ca href=\"https://www.facebook.com/rootsofchange/photos/a.102897345876.103231.87964505876/10153073645310877/?type=3&theater\" target=\"_blank\">individual who advocated that Foster Farms be shut down\u003c/a> due to concerns over one of its poultry processing plant's water usage, the manager wrote,“It is a bit more complex.\" Then he/she went on to explain that Foster contracts with several local farms.\u003c/p>\n\u003cp>\"If you put [them] out of business, you could hurt just those farmers you'd like to see flourish. A better way would be to grow the market for local, organic and sustainably raised birds and attract producers to that marketplace. But no matter what, it takes water to process chickens, lots of water.”\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>This willingness to think broadly and to deeply engage with the community has made Roots Of Change a formidable organization. (They’ve also attracted a broad audience on Facebook with over 60,000 followers.) The group describes themselves as a “think and do tank,” and their goal is to change current food systems through policy work.\u003c/p>\n\u003cp>Since their inception in 2002, they've laid the foundation for lasting change through many projects, such as helping San Francisco and Los Angeles create viable, effective food policies. They were \u003ca href=\"http://www.rootsofchange.org/policy-watch/roc-sponsored-leg/\" target=\"_blank\">instrumental in shaping Market Match\u003c/a>, the statewide incentive program that matches nutritional benefits like WIC and CalFresh at farmers markets. And they helped influence \u003ca href=\"https://www.cdfa.ca.gov/agvision/\" target=\"_blank\">Ag Vision\u003c/a>, the state’s plan for a healthy agricultural future.\u003c/p>\n\u003cfigure id=\"attachment_103737\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-103737 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited21.jpg\" alt=\"Celebrating the passage of nutrition incentive matching legislation AB 1321 at Heart of the City Farmers Market in September. From left: Christina Oatfield, Eli Zigas, Peter Ruddock, Michael Dimock, Assemblymember Phil Ting, Kate Creps, Martin Bourque, Xavier Morales, Allen Moy.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Celebrating the passage of nutrition incentive matching legislation AB 1321 at Heart of the City Farmers Market in September. From left: Christina Oatfield, Eli Zigas, Peter Ruddock, Michael Dimock, Assemblymember Phil Ting, Kate Creps, Martin Bourque, Xavier Morales, Allen Moy. \u003ccite>(Doris Meier)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Our goal is to catalyze the food movement, [and] provide road maps to victories for transforming the food system,” said Michael Dimock, president of Roots of Change.\u003c/p>\n\u003cp>In the past few years, the group’s main initiative has been the \u003ca href=\"http://www.rootsofchange.org/projects/california-food-policy-council/\" target=\"_blank\">California Food Policy Council\u003c/a>. This group of 29 regional food policy councils works together to share ideas, resources, and lobbies on behalf of food and ag-related issues in Sacramento.\u003c/p>\n\u003cp>The council’s broad goals means that their work can't be narrowly classified. They encompass all aspects of the food system, from the environmental impacts of raising meat to fast food workers’ fight for fair wages.\u003c/p>\n\u003cp>“We have a long history of working with all elements, what we call grass tops to grassroots,” Dimock said.\u003c/p>\n\u003cp>It took a spirited debate in the early days of the council to agree on their six main focus areas: healthy food access; ecological farming systems; small farm viability; farm labor; school food environments; and reasonable food system infrastructure. Council members include advocates from a range of fields, including public health, social justice, local economies, environmentalism and labor.\u003c/p>\n\u003cp>One of Roots Of Change's biggest goals, Dimock said, was to “bring more democracy [and] more people to the food system, because there were too few interest groups controlling the evolution of the food system. That approach has proved to be politically powerful. If you can bring a broad cross section of people into a policy debate, it’s clear that, ‘Wow, people from all walks of life support this. We can get bills passed.’”\u003c/p>\n\u003cfigure id=\"attachment_103736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-103736 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited31.jpg\" alt=\"The group discusses their 2013 Legislative Report on Food & Farming at the capitol building in Sacramento in early 2014. From left: Michael Dimock, Y. Armando Nieto, Assemblymember Roger Dickinson, D’Artagnan Scorza, Matthew Marsom, Brenda Ruiz.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The group discusses their 2013 Legislative Report on Food & Farming at the Capitol Building in Sacramento in early 2014. From left: Michael Dimock, Y. Armando Nieto, Assemblymember Roger Dickinson, D’Artagnan Scorza, Matthew Marsom, Brenda Ruiz. \u003ccite>(Doris Meier)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When people learn about their work, Dimock says they often assume that mainstream agricultural groups are the enemy, but it’s not true. Agricultural groups, representing farmers weakened by the drought and in search of solutions, have supported Roots of Change on important legislation like climate change bills.\u003c/p>\n\u003cp>“We try to include farmers in all of the conversations we have around the development of bills so that we can take into account their needs. Our long-term vision is that agriculture remain vibrant and central to the California culture and economy. Part of what makes us California is our incredible diversity, and the innovation and farming systems here,” he said, noting California’s storied history that spans the early days of organic farming to landmark events in the food justice movement. “Ag has to remain at the center of our culture.”\u003c/p>\n\u003cp>Roots of Change’s success hasn’t been without its challenges. In 2008 and 2009, \u003ca href=\"http://www.rootsofchange.org/projects/working-diversity-fierce-allies-project/\" target=\"_blank\">the group recognized \u003c/a>that they were struggling with issues of racism and classism and sought outside help. (They're not alone in \u003ca href=\"http://munchies.vice.com/articles/the-new-food-movement-has-a-problem-with-race\" target=\"_blank\">facing this type of criticism regarding diversity\u003c/a>, however.) Following that, the group embarked on a two-year process with Oakland’s \u003ca href=\"http://www.peoplesgrocery.org/roots_of_change\" target=\"_blank\">People’s Grocery\u003c/a> to improve their \"cultural competency\" and unite on common goals.\u003c/p>\n\u003cp>Currently, Dimock said, their biggest problems revolve around funding -- like many non-profits. Historically, the group’s funding has been foundation-based, but as Roots of Change increases their lobbying efforts, many foundations can’t allocate funds for such explicitly political goals.\u003c/p>\n\u003cp>But Dimock is optimistic about the future of the organization. One of their most recent successes was the signing of bill \u003ca href=\"http://asmdc.org/members/a80/news-room/press-releases/governor-brown-signs-gonzalez-bill-protecting-grocery-workers-jobs\" target=\"_blank\">AB 359\u003c/a> into law by Governor Brown this summer. The new law helps protect grocery store workers from being fired when a store changes owners and is the first statewide law of its kind.\u003c/p>\n\u003cp>In the next few weeks, Roots of Change will release their yearly legislative report, which outlines the group’s goals for reworking the state's food system, the policies they support, and reveals how politicians across the state voted. The report also serves as a reminder to politicians that their constituents care about food issues -- while praising those who acknowledge them and calling out those who don’t.\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>And in the coming years, they're planning to expand the California Food Policy Council across the country, creating a collaborative national group that enacts long-term policy change around food systems.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/103739/how-oaklands-roots-of-change-transforms-food-policy-in-california","authors":["5566"],"categories":["bayareabites_109","bayareabites_1962","bayareabites_95","bayareabites_10028","bayareabites_2554","bayareabites_366","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_129","bayareabites_11497","bayareabites_669","bayareabites_15090","bayareabites_15089"],"featImg":"bayareabites_103738","label":"source_bayareabites_103739"},"bayareabites_44215":{"type":"posts","id":"bayareabites_44215","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44215","score":null,"sort":[1339107776000]},"guestAuthors":[],"slug":"kqeds-forum-marion-nestle-why-calories-count","title":"KQED's Forum: Marion Nestle: 'Why Calories Count'","publishDate":1339107776,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MarionNestle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MarionNestle.jpg\" alt=\"Marion Nestle Photo: Neilson Barnard/Getty Images\" title=\"Marion Nestle Photo: Neilson Barnard/Getty Images\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-44216\">\u003c/a>One in three adults in the U.S. is obese, and that doesn't account for the simply overweight. But many people still don't know what's actually making people fat. Is overeating to blame? Calorie counting gone awry? Too many carbohydrates? KQED Forum talks with nutrition and food expert Marion Nestle about her new book, \"Why Calories Count: From Science to Politics.\" \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201206071000\">Original Broadcast:\u003c/a> Thu, Jun 7, 2012 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201206071000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201206071000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Spencer Michels\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> \u003ca href=\"http://www.foodpolitics.com/\">Marion Nestle\u003c/a>, author, professor of nutrition, food studies and public health at New York University and author of \"Food Matters\" for The San Francisco Chronicle\u003c/p>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>About the book \u003ca href=\"http://www.indiebound.org/book/9780520262881\">\"Why Calories Count\"\u003c/a> : at IndieBound.org\u003c/li>\n\u003cli>Marion Nestle's blog: \u003ca href=\"http://www.foodpolitics.com/\">Food Politics\u003c/a>\u003c/li>\n\u003cli>Marion Nestle on Twitter: \u003ca href=\"https://twitter.com/#!/marionnestle\">@marionnestle\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Marion-Nestle/e/B001ILIEEY\">Marion Nestle's books\u003c/a> on Amazon.com\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"One in three adults in the U.S. is obese, and that doesn't account for the simply overweight. But many people still don't know what's actually making people fat. KQED Forum talks with nutrition and food expert Marion Nestle about her new book, \"Why Calories Count: From Science to Politics.\"","status":"publish","parent":0,"modified":1339691659,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":133},"headData":{"title":"KQED's Forum: Marion Nestle: 'Why Calories Count' | KQED","description":"One in three adults in the U.S. is obese, and that doesn't account for the simply overweight. But many people still don't know what's actually making people fat. KQED Forum talks with nutrition and food expert Marion Nestle about her new book, "Why Calories Count: From Science to Politics."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"KQED's Forum: Marion Nestle: 'Why Calories Count'","datePublished":"2012-06-07T22:22:56.000Z","dateModified":"2012-06-14T16:34:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"44215 http://blogs.kqed.org/bayareabites/?p=44215","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/07/kqeds-forum-marion-nestle-why-calories-count/","disqusTitle":"KQED's Forum: Marion Nestle: 'Why Calories Count'","path":"/bayareabites/44215/kqeds-forum-marion-nestle-why-calories-count","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MarionNestle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/MarionNestle.jpg\" alt=\"Marion Nestle Photo: Neilson Barnard/Getty Images\" title=\"Marion Nestle Photo: Neilson Barnard/Getty Images\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-44216\">\u003c/a>One in three adults in the U.S. is obese, and that doesn't account for the simply overweight. But many people still don't know what's actually making people fat. Is overeating to blame? Calorie counting gone awry? Too many carbohydrates? KQED Forum talks with nutrition and food expert Marion Nestle about her new book, \"Why Calories Count: From Science to Politics.\" \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201206071000\">Original Broadcast:\u003c/a> Thu, Jun 7, 2012 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201206071000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201206071000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Spencer Michels\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> \u003ca href=\"http://www.foodpolitics.com/\">Marion Nestle\u003c/a>, author, professor of nutrition, food studies and public health at New York University and author of \"Food Matters\" for The San Francisco Chronicle\u003c/p>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>About the book \u003ca href=\"http://www.indiebound.org/book/9780520262881\">\"Why Calories Count\"\u003c/a> : at IndieBound.org\u003c/li>\n\u003cli>Marion Nestle's blog: \u003ca href=\"http://www.foodpolitics.com/\">Food Politics\u003c/a>\u003c/li>\n\u003cli>Marion Nestle on Twitter: \u003ca href=\"https://twitter.com/#!/marionnestle\">@marionnestle\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/Marion-Nestle/e/B001ILIEEY\">Marion Nestle's books\u003c/a> on Amazon.com\u003c/li>\n\u003c/ul>\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/44215/kqeds-forum-marion-nestle-why-calories-count","authors":["5014"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_1245","bayareabites_45","bayareabites_34"],"tags":["bayareabites_10501","bayareabites_669","bayareabites_1325","bayareabites_2038","bayareabites_449","bayareabites_2613"],"featImg":"bayareabites_44216","label":"bayareabites"},"bayareabites_32623":{"type":"posts","id":"bayareabites_32623","meta":{"index":"posts_1591205157","site":"bayareabites","id":"32623","score":null,"sort":[1314945618000]},"guestAuthors":[],"slug":"slow-food-founder-kicks-off-ucb-food-politics-class","title":"Carlo Petrini, Slow Food Founder Kicks Off UCB Food Politics Class","publishDate":1314945618,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1950.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1950.jpg\" alt=\"Slow Food Founder Carlo Petrini\" title=\"Slow Food Founder Carlo Petrini\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-32629\">\u003c/a>\u003cbr>\n\u003cem>Carlo Petrini, Slow Food founder/president and Corby Kummer, food writer/interpreter\u003c/em>\u003c/p>\n\u003cp>Twenty years ago \u003ca href=\"http://en.wikipedia.org/wiki/Carlo_Petrini\">Carlo Petrini\u003c/a>, founded Slow Food in an effort to resist McDonalds efforts to erect the Golden Arches in one of the most historical areas of Rome. Since then Petrini's work has spawned an international movement aimed at overhauling global food systems that he says are unhealthy and way out of balance. Petrini gave an impassioned lecture at U.C. Berkeley Tuesday night. While he spoke in vivid Italian, food writer Corby Kummer interpreted. Petrini seemed the perfect choice to inagurate the first class of \u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education 101: The Rise and the Future of the Food Movement\u003c/a>. The course is being co-taught by J-school professor, and author, \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and Executive Director of \u003ca href=\"http://www.peoplesgrocery.org/\">People's Grocery\u003c/a> in West Oakland, \u003ca href=\"http://www.berkeleyside.com/2011/08/19/nikki-henderson-on-the-frontlines-of-edible-education/\">Nikki Henderson\u003c/a>. The premise of the class is that food is political. Students and members of the public are given a chance to explore pressing issues such as food access, distribution and nutrition. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_19331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_19331.jpg\" alt=\"Students checking in for Edible Education \" title=\"Students checking in for Edible Education \" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-32633\">\u003c/a>\u003cbr>\n\u003cem>UC Berkeley students checking in for Edible Education\u003c/em>\u003c/p>\n\u003cp>Student enrollment for the 13-week course filled up within minutes. The popular classes are also being \u003ca href=\"http://www.ticketweb.com/snl/EventListings.action?pl=panisse&orgId=130613\">offered to the public\u003c/a>, free of charge and \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Co.\u003c/a> (BAMCO) is sponsoring the \u003ca href=\"http://www.youtube.com/watch?v=Hr5receWm4A&feature=player_embedded\">webcast on YouTube\u003c/a>. In the audience Tuesday night were freshman Bridget Smith and Sarah Branoff. They said they are taking the course because, as undergrads, they don't usually get a chance to take a journalism class at Berkeley. They both like food and baking and have never even heard of \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>. \u003ca href=\"http://www.chezpanissefoundation.org/\">Waters' Chez Panisse Foundation \u003c/a>is helping fund the class. David Park is a Venture Capitalist from Foster City. Park, who puts together health and wellness portfolios, says he is always on the lookout for who to hire and who to fund in the food and nutrition arena. Claudia Weisburd, another member of the public, is interested in how the course promises to integrate environmentalists, social justice activists and foodies. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/qz14gXMExt8\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I'm used to seeing these \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/23/edible-education-101-rock-stars-of-food-movement-teach-uc-berkeley-class/\">rock stars of the food movement\u003c/a> on TV talk shows and not a scuffed up college stage in front of a white screen with no graphics but somehow Petrini kept everyone's attention. The International Slow Food founder talked about how there are two worlds, one where people get too much to eat and another that doesn't get enough to eat. He talked about gastronomy and how recipes are only one small part. Agriculture, anthropology and political economics are all part of gastronomy. What Petrini wants to do is fix the bad parts of the engine of gastronomy. He said right now, around the world, one billion people are suffering from hunger and in the U.S. we are throwing away twenty-two tons of food a day. For many of us with access to food, we have become locked into diets that are making us sick. Petrini says if you understand food politics you can help create change.\u003c/p>\n\u003cp> \u003cstrong>Here are some new paradigms he mentioned:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Strengthen reciprocity -- Community supported agriculture is an example of this. You give money to a farmer and when he, or she, has it, they give you produce they have grown in return. Petrini's \u003ca href=\"http://www.slowfood.com/international/9/what-we-do\">Slow Food movement \u003c/a>is working to connect local food communities around the world.\u003c/li>\n\u003cli>Share community tools. Why should every house have a shovel or a lawnmower?\u003c/li>\n\u003cli>Give more value to the people who produce food. Petrini calls farmers the intellectuals of the earth.\u003c/li>\n\u003cli>Give more value to food. Don't waste it.\u003c/li>\n\u003c/ul>\n\u003cp>The goal, says Petrini, is a world in which we stop consuming so much but also help those struggling so that they can have more. Petrini told the audience consuming less doesn't mean you will be less happy. \"You will be more happy,\" he said. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Next week's class, which is already filled up, features film and theater director \u003ca href=\"http://en.wikipedia.org/wiki/Peter_Sellars\">Peter Sellars\u003c/a>. He will be discussing Food as Culture: the role of culture and the arts in deepening and strengthening the social and political roots of the food movement.\u003c/p>\n\n","blocks":[],"excerpt":"Slow Food founder gives an inspiration talk on the global food movement at U.C. Berkeley's popular new food politics class, Edible Education: The Rise and Future of the Food Movement. ","status":"publish","parent":0,"modified":1317182832,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/qz14gXMExt8"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":684},"headData":{"title":"Carlo Petrini, Slow Food Founder Kicks Off UCB Food Politics Class | KQED","description":"Slow Food founder gives an inspiration talk on the global food movement at U.C. Berkeley's popular new food politics class, Edible Education: The Rise and Future of the Food Movement. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Carlo Petrini, Slow Food Founder Kicks Off UCB Food Politics Class","datePublished":"2011-09-02T06:40:18.000Z","dateModified":"2011-09-28T04:07:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"32623 http://blogs.kqed.org/bayareabites/?p=32623","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/01/slow-food-founder-kicks-off-ucb-food-politics-class/","disqusTitle":"Carlo Petrini, Slow Food Founder Kicks Off UCB Food Politics Class","path":"/bayareabites/32623/slow-food-founder-kicks-off-ucb-food-politics-class","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1950.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_1950.jpg\" alt=\"Slow Food Founder Carlo Petrini\" title=\"Slow Food Founder Carlo Petrini\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-32629\">\u003c/a>\u003cbr>\n\u003cem>Carlo Petrini, Slow Food founder/president and Corby Kummer, food writer/interpreter\u003c/em>\u003c/p>\n\u003cp>Twenty years ago \u003ca href=\"http://en.wikipedia.org/wiki/Carlo_Petrini\">Carlo Petrini\u003c/a>, founded Slow Food in an effort to resist McDonalds efforts to erect the Golden Arches in one of the most historical areas of Rome. Since then Petrini's work has spawned an international movement aimed at overhauling global food systems that he says are unhealthy and way out of balance. Petrini gave an impassioned lecture at U.C. Berkeley Tuesday night. While he spoke in vivid Italian, food writer Corby Kummer interpreted. Petrini seemed the perfect choice to inagurate the first class of \u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education 101: The Rise and the Future of the Food Movement\u003c/a>. The course is being co-taught by J-school professor, and author, \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and Executive Director of \u003ca href=\"http://www.peoplesgrocery.org/\">People's Grocery\u003c/a> in West Oakland, \u003ca href=\"http://www.berkeleyside.com/2011/08/19/nikki-henderson-on-the-frontlines-of-edible-education/\">Nikki Henderson\u003c/a>. The premise of the class is that food is political. Students and members of the public are given a chance to explore pressing issues such as food access, distribution and nutrition. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_19331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_19331.jpg\" alt=\"Students checking in for Edible Education \" title=\"Students checking in for Edible Education \" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-32633\">\u003c/a>\u003cbr>\n\u003cem>UC Berkeley students checking in for Edible Education\u003c/em>\u003c/p>\n\u003cp>Student enrollment for the 13-week course filled up within minutes. The popular classes are also being \u003ca href=\"http://www.ticketweb.com/snl/EventListings.action?pl=panisse&orgId=130613\">offered to the public\u003c/a>, free of charge and \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Co.\u003c/a> (BAMCO) is sponsoring the \u003ca href=\"http://www.youtube.com/watch?v=Hr5receWm4A&feature=player_embedded\">webcast on YouTube\u003c/a>. In the audience Tuesday night were freshman Bridget Smith and Sarah Branoff. They said they are taking the course because, as undergrads, they don't usually get a chance to take a journalism class at Berkeley. They both like food and baking and have never even heard of \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>. \u003ca href=\"http://www.chezpanissefoundation.org/\">Waters' Chez Panisse Foundation \u003c/a>is helping fund the class. David Park is a Venture Capitalist from Foster City. Park, who puts together health and wellness portfolios, says he is always on the lookout for who to hire and who to fund in the food and nutrition arena. Claudia Weisburd, another member of the public, is interested in how the course promises to integrate environmentalists, social justice activists and foodies. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/qz14gXMExt8\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\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>I'm used to seeing these \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/23/edible-education-101-rock-stars-of-food-movement-teach-uc-berkeley-class/\">rock stars of the food movement\u003c/a> on TV talk shows and not a scuffed up college stage in front of a white screen with no graphics but somehow Petrini kept everyone's attention. The International Slow Food founder talked about how there are two worlds, one where people get too much to eat and another that doesn't get enough to eat. He talked about gastronomy and how recipes are only one small part. Agriculture, anthropology and political economics are all part of gastronomy. What Petrini wants to do is fix the bad parts of the engine of gastronomy. He said right now, around the world, one billion people are suffering from hunger and in the U.S. we are throwing away twenty-two tons of food a day. For many of us with access to food, we have become locked into diets that are making us sick. Petrini says if you understand food politics you can help create change.\u003c/p>\n\u003cp> \u003cstrong>Here are some new paradigms he mentioned:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Strengthen reciprocity -- Community supported agriculture is an example of this. You give money to a farmer and when he, or she, has it, they give you produce they have grown in return. Petrini's \u003ca href=\"http://www.slowfood.com/international/9/what-we-do\">Slow Food movement \u003c/a>is working to connect local food communities around the world.\u003c/li>\n\u003cli>Share community tools. Why should every house have a shovel or a lawnmower?\u003c/li>\n\u003cli>Give more value to the people who produce food. Petrini calls farmers the intellectuals of the earth.\u003c/li>\n\u003cli>Give more value to food. Don't waste it.\u003c/li>\n\u003c/ul>\n\u003cp>The goal, says Petrini, is a world in which we stop consuming so much but also help those struggling so that they can have more. Petrini told the audience consuming less doesn't mean you will be less happy. \"You will be more happy,\" he said. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Next week's class, which is already filled up, features film and theater director \u003ca href=\"http://en.wikipedia.org/wiki/Peter_Sellars\">Peter Sellars\u003c/a>. He will be discussing Food as Culture: the role of culture and the arts in deepening and strengthening the social and political roots of the food movement.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/32623/slow-food-founder-kicks-off-ucb-food-politics-class","authors":["5101"],"categories":["bayareabites_752","bayareabites_50","bayareabites_3032","bayareabites_1245","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_234","bayareabites_238","bayareabites_9645","bayareabites_2722","bayareabites_9684","bayareabites_669","bayareabites_9648","bayareabites_9685"],"featImg":"bayareabites_32656","label":"bayareabites"},"bayareabites_31857":{"type":"posts","id":"bayareabites_31857","meta":{"index":"posts_1591205157","site":"bayareabites","id":"31857","score":null,"sort":[1314121032000]},"guestAuthors":[],"slug":"edible-education-101-rock-stars-of-food-movement-teach-uc-berkeley-class","title":"Edible Education 101: Rock Stars of Food Movement Teach UC Berkeley Class","publishDate":1314121032,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Nikki-Henderson1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Nikki-Henderson1.jpg\" alt=\"Nikki Henderson. Image: Peoples Grocery\" title=\"Nikki Henderson. Image: Peoples Grocery\" width=\"300\" height=\"451\" class=\"alignnone size-full wp-image-31877\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Nikki Henderson\u003c/strong>. Photo: People's Grocery\u003c/em>\u003c/p>\n\u003cp>A new class at UC Berkeley is getting a lot of buzz. \u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education: The Rise and Future of the Food Movement\u003c/a> is all about food politics. In an unusual step, Cal is opening up the 13-week course to the general public. Well, the class was open to all. Three hundred free tickets for the first night were snatched up in less than fifteen minutes. Student enrollment filled up just as fast. Edible Education is being organized, and funded, by Alice Water’s \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Pannise Foundation\u003c/a>. \u003ca href=\"http://revolutionandevolution.blogspot.com/\">Nikki Henderson\u003c/a>, the executive director of \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a> in Oakland, along with author and U.C. Berkeley journalism professor \u003ca href=\"http://michaelpollan.com/press-kit/\">Michael Pollan\u003c/a>, will co-teach the semester course.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/michael-pollan-Credit-Alia-Malley5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/michael-pollan-Credit-Alia-Malley5.jpg\" alt=\"michael-pollan-Credit Alia Malley\" title=\"michael-pollan-Credit Alia Malley\" width=\"307\" height=\"451\" class=\"alignnone size-full wp-image-31985\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Michael Pollan\u003c/strong>. Photo: Alia Malley\u003c/em>\u003c/p>\n\u003cp>Think of the sustainable food movement as a dinner party. Edible Education will take a look at the guest list and topics of conversation. How do the slow food movement and food justice fit together? What does corporate food look like? The class will feature immigrant farm workers telling their own stories. Each week will include a guest lecturer.\u003c/p>\n\u003cul>\n\u003cstrong>Here’s the line-up:\u003c/strong>\n\u003cli>8/30: The Global Food Movement, Founder \u003ca href=\"http://en.wikipedia.org/wiki/Carlo_Petrini\">Carlo Petrini\u003c/a> with Corby Kummer\u003c/li>\n\u003cli>9/6: Building a Successful Movement, \u003ca href=\"http://www.vilcek.org/prizes/essays-presentations/the-world-on-our.html\">Peter Sellars\u003c/a>\u003c/li>\n\u003cli>9/13: The Politics of Food, \u003ca href=\"http://www.foodpolitics.com/2011/06/what-will-usdas-food-plate-look-like/\">Marion Nestle\u003c/a>, Ph.D., M.P.H.\u003c/li>\n\u003cli>9/20: Perspectives on Race, Place & Food, Alegria De La Cruz, Rebecca Flournoy, \u003ca href=\"http://colorlines.com/archives/2011/02/americas_food_sweatshops_and_the_workers_of_color_who_feed_us.html\">Yvonne Yen Liu\u003c/a>\u003c/li>\n\u003cli>9/27: Nutrition, Health and Diet Related Disease, Patricia Crawford & \u003ca href=\"http://www.ucsf.edu/news/2010/03/3222/ucsf-lecture-sugar-and-obesity-goes-viral-experts-confront-health-cri\">Robert Lustig\u003c/a>\u003c/li>\n\u003cli>10/4: Corporations & the Food Movement, \u003ca href=\"http://investors.walmartstores.com/phoenix.zhtml?c=112761&p=irol-govBio&ID=188157\">Jack Sinclair\u003c/a>, Jib Ellison, Michael Pollan\u003c/li>\n\u003cli>10/11: School Lunch and Edible Schoolyards, \u003ca href=\"http://edibleschoolyard.org/\">Ann Cooper\u003c/a>\u003c/li>\n\u003cli>10/18: Global Economies of Food: GMOs, and Feeding the World, \u003ca href=\"http://rajpatel.org/\">Raj Patel\u003c/a>\u003c/li>\n\u003cli>10/25: Agriculture and Social Justice, \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Schlosser\">Eric Schlosser\u003c/a>, Greg Asbed & \u003ca href=\"http://www.ciw-online.org/\">Lucas Benitez\u003c/a>\u003c/li>\n\u003cli>11/1: What is an Edible Education? \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>\u003c/li>\n\u003cli>11/8: Food and the Environment, \u003ca href=\"http://www.smallplanet.org/about/frances/bio\">Frances Moore Lappé\u003c/a> & Gidon Eshel\n\u003c/li>\u003cli>11/22: \u003ca href=\"http://vanjones.net/\">Van Jones\u003c/a>\u003c/li>\n\n\u003cli>11/29: Place Based Models of Change, \u003ca href=\"http://www.globalonenessproject.org/interviewee/brahm-ahmadi\">Brahm Ahmadi\u003c/a>, Hank Herrera\u003c/li>\n\u003c/ul>\n\u003cp>The class is every Tuesday from August 30th through November 29th, 6-7:30pm (doors open at 5:30pm) at the Wheeler Auditorium at UC Berkeley.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.ticketweb.com/snl/EventListings.action?pl=panisse&orgId=130613\">Tickets will be available, free of charge, six days before each class\u003c/a>.\u003c/p>\n\u003cp>Bay Area Bites will provide coverage of the course. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Articles:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.berkeleyside.com/2011/08/19/nikki-henderson-on-the-frontlines-of-edible-education/\">Nikki Henderson: On the frontlines of edible education\u003c/a> by \u003ca href=\"http://twitter.com/#!/lettuceeatkale\">Sarah Henry\u003c/a> (Berkeleyside)\u003c/p>\n\n","blocks":[],"excerpt":"New UC Berkeley class explores food politics with some of the food movement's biggest names. The popular class is open to the general public.","status":"publish","parent":0,"modified":1314238888,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":404},"headData":{"title":"Edible Education 101: Rock Stars of Food Movement Teach UC Berkeley Class | KQED","description":"New UC Berkeley class explores food politics with some of the food movement's biggest names. The popular class is open to the general public.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Edible Education 101: Rock Stars of Food Movement Teach UC Berkeley Class","datePublished":"2011-08-23T17:37:12.000Z","dateModified":"2011-08-25T02:21:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"31857 http://blogs.kqed.org/bayareabites/?p=31857","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/08/23/edible-education-101-rock-stars-of-food-movement-teach-uc-berkeley-class/","disqusTitle":"Edible Education 101: Rock Stars of Food Movement Teach UC Berkeley Class","path":"/bayareabites/31857/edible-education-101-rock-stars-of-food-movement-teach-uc-berkeley-class","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Nikki-Henderson1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Nikki-Henderson1.jpg\" alt=\"Nikki Henderson. Image: Peoples Grocery\" title=\"Nikki Henderson. Image: Peoples Grocery\" width=\"300\" height=\"451\" class=\"alignnone size-full wp-image-31877\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Nikki Henderson\u003c/strong>. Photo: People's Grocery\u003c/em>\u003c/p>\n\u003cp>A new class at UC Berkeley is getting a lot of buzz. \u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education: The Rise and Future of the Food Movement\u003c/a> is all about food politics. In an unusual step, Cal is opening up the 13-week course to the general public. Well, the class was open to all. Three hundred free tickets for the first night were snatched up in less than fifteen minutes. Student enrollment filled up just as fast. Edible Education is being organized, and funded, by Alice Water’s \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Pannise Foundation\u003c/a>. \u003ca href=\"http://revolutionandevolution.blogspot.com/\">Nikki Henderson\u003c/a>, the executive director of \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a> in Oakland, along with author and U.C. Berkeley journalism professor \u003ca href=\"http://michaelpollan.com/press-kit/\">Michael Pollan\u003c/a>, will co-teach the semester course.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/michael-pollan-Credit-Alia-Malley5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/michael-pollan-Credit-Alia-Malley5.jpg\" alt=\"michael-pollan-Credit Alia Malley\" title=\"michael-pollan-Credit Alia Malley\" width=\"307\" height=\"451\" class=\"alignnone size-full wp-image-31985\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Michael Pollan\u003c/strong>. Photo: Alia Malley\u003c/em>\u003c/p>\n\u003cp>Think of the sustainable food movement as a dinner party. Edible Education will take a look at the guest list and topics of conversation. How do the slow food movement and food justice fit together? What does corporate food look like? The class will feature immigrant farm workers telling their own stories. Each week will include a guest lecturer.\u003c/p>\n\u003cul>\n\u003cstrong>Here’s the line-up:\u003c/strong>\n\u003cli>8/30: The Global Food Movement, Founder \u003ca href=\"http://en.wikipedia.org/wiki/Carlo_Petrini\">Carlo Petrini\u003c/a> with Corby Kummer\u003c/li>\n\u003cli>9/6: Building a Successful Movement, \u003ca href=\"http://www.vilcek.org/prizes/essays-presentations/the-world-on-our.html\">Peter Sellars\u003c/a>\u003c/li>\n\u003cli>9/13: The Politics of Food, \u003ca href=\"http://www.foodpolitics.com/2011/06/what-will-usdas-food-plate-look-like/\">Marion Nestle\u003c/a>, Ph.D., M.P.H.\u003c/li>\n\u003cli>9/20: Perspectives on Race, Place & Food, Alegria De La Cruz, Rebecca Flournoy, \u003ca href=\"http://colorlines.com/archives/2011/02/americas_food_sweatshops_and_the_workers_of_color_who_feed_us.html\">Yvonne Yen Liu\u003c/a>\u003c/li>\n\u003cli>9/27: Nutrition, Health and Diet Related Disease, Patricia Crawford & \u003ca href=\"http://www.ucsf.edu/news/2010/03/3222/ucsf-lecture-sugar-and-obesity-goes-viral-experts-confront-health-cri\">Robert Lustig\u003c/a>\u003c/li>\n\u003cli>10/4: Corporations & the Food Movement, \u003ca href=\"http://investors.walmartstores.com/phoenix.zhtml?c=112761&p=irol-govBio&ID=188157\">Jack Sinclair\u003c/a>, Jib Ellison, Michael Pollan\u003c/li>\n\u003cli>10/11: School Lunch and Edible Schoolyards, \u003ca href=\"http://edibleschoolyard.org/\">Ann Cooper\u003c/a>\u003c/li>\n\u003cli>10/18: Global Economies of Food: GMOs, and Feeding the World, \u003ca href=\"http://rajpatel.org/\">Raj Patel\u003c/a>\u003c/li>\n\u003cli>10/25: Agriculture and Social Justice, \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Schlosser\">Eric Schlosser\u003c/a>, Greg Asbed & \u003ca href=\"http://www.ciw-online.org/\">Lucas Benitez\u003c/a>\u003c/li>\n\u003cli>11/1: What is an Edible Education? \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>\u003c/li>\n\u003cli>11/8: Food and the Environment, \u003ca href=\"http://www.smallplanet.org/about/frances/bio\">Frances Moore Lappé\u003c/a> & Gidon Eshel\n\u003c/li>\u003cli>11/22: \u003ca href=\"http://vanjones.net/\">Van Jones\u003c/a>\u003c/li>\n\n\u003cli>11/29: Place Based Models of Change, \u003ca href=\"http://www.globalonenessproject.org/interviewee/brahm-ahmadi\">Brahm Ahmadi\u003c/a>, Hank Herrera\u003c/li>\n\u003c/ul>\n\u003cp>The class is every Tuesday from August 30th through November 29th, 6-7:30pm (doors open at 5:30pm) at the Wheeler Auditorium at UC Berkeley.\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>\u003ca href=\"http://www.ticketweb.com/snl/EventListings.action?pl=panisse&orgId=130613\">Tickets will be available, free of charge, six days before each class\u003c/a>.\u003c/p>\n\u003cp>Bay Area Bites will provide coverage of the course. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Articles:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.berkeleyside.com/2011/08/19/nikki-henderson-on-the-frontlines-of-edible-education/\">Nikki Henderson: On the frontlines of edible education\u003c/a> by \u003ca href=\"http://twitter.com/#!/lettuceeatkale\">Sarah Henry\u003c/a> (Berkeleyside)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/31857/edible-education-101-rock-stars-of-food-movement-teach-uc-berkeley-class","authors":["5101"],"categories":["bayareabites_752","bayareabites_63","bayareabites_64","bayareabites_1962","bayareabites_1874","bayareabites_95","bayareabites_3032","bayareabites_4084","bayareabites_2554","bayareabites_1245","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_234","bayareabites_583","bayareabites_9646","bayareabites_9645","bayareabites_8729","bayareabites_744","bayareabites_2722","bayareabites_669","bayareabites_97","bayareabites_9098","bayareabites_9097","bayareabites_1158","bayareabites_9224","bayareabites_9648","bayareabites_9649","bayareabites_9647"],"featImg":"bayareabites_32124","label":"bayareabites"},"bayareabites_7925":{"type":"posts","id":"bayareabites_7925","meta":{"index":"posts_1591205157","site":"bayareabites","id":"7925","score":null,"sort":[1257869454000]},"guestAuthors":[],"slug":"jonathan-safran-foer-video-interview-and-reading","title":"Jonathan Safran Foer: Video Interview and Reading","publishDate":1257869454,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Jonathan Safran Foer visited KQED's \u003ca href=\"http://www.kqed.org/arts/programs/writersblock/episode.jsp?essid=26262\">The Writers' Block to record a reading\u003c/a> from his latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0316069906/kqedorg-20\">\u003cem>Eating Animals\u003c/em>\u003c/a>. He was open to participating in a spontaneous video interview and shared his personal eating preferences, where he was dining in the Bay Area, thoughts about food politics and ethics, and ideas for his next book.\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/Le_Eec_d8JI&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/Le_Eec_d8JI&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/jsf-b.jpg\" alt=\"Jonathan Safran Foer in KQED radio studio waiting to read from his book Eating Animals\" title=\"Jonathan Safran Foer in KQED radio studio waiting to read from his book Eating Animals\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-7934\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/jsf-g.jpg\" alt=\"Jonathan Safran Foer preparing to record a reading of his book Eating Animals for Writers Block at KQED. Howard Gelman, KQED Radio and Emmanuel Hapsis, KQED Interactive set up the equipment and prep him for the reading.\" title=\"Jonathan Safran Foer preparing to record a reading of his book Eating Animals for Writers Block at KQED. Howard Gelman, KQED Radio and Emmanuel Hapsis, KQED Interactive set up the equipment and prep him for the reading.\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-7940\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/jsf-h500jpg.jpg\" alt=\"Jonathan Safran Foer with his book Eating Animals at KQED\" title=\"Jonathan Safran Foer with his book Eating Animals at KQED\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-7941\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/arts/programs/writersblock/episode.jsp?essid=26262\">Listen to Jonathan Safran Foer's reading\u003c/a> at The Writers' Block\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0316069906/kqedorg-20\">Purchase \u003cem>Eating Animals\u003c/em>\u003c/a> at amazon.com\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cstrong>Credits:\u003c/strong>\u003cbr>\n\u003cem>Video by Emmanuel Hapsis & Wendy Goodfriend\u003c/em>\u003cbr>\n\u003cem>Photos by Wendy Goodfriend\u003c/em>\u003cbr>\n\u003cem>Pumpkin by Dan Perez\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Jonathan Safran Foer visited KQED's The Writers' Block to record a reading from his latest book, Eating Animals. He was open to participating in a spontaneous video interview and shared his personal eating preferences, where he was dining in the Bay Area, thoughts about food politics and ethics, and ideas for his next book.\r\n\r\n\r\nListen to the reading, Watch the video.\r\n","status":"publish","parent":0,"modified":1257869635,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":90},"headData":{"title":"Jonathan Safran Foer: Video Interview and Reading | KQED","description":"Jonathan Safran Foer visited KQED's The Writers' Block to record a reading from his latest book, Eating Animals. He was open to participating in a spontaneous video interview and shared his personal eating preferences, where he was dining in the Bay Area, thoughts about food politics and ethics, and ideas for his next book.\r\n\r\n\r\nListen to the reading, Watch the video.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Jonathan Safran Foer: Video Interview and Reading","datePublished":"2009-11-10T16:10:54.000Z","dateModified":"2009-11-10T16:13:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"7925 http://blogs.kqed.org/bayareabites/?p=7925","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/","disqusTitle":"Jonathan Safran Foer: Video Interview and Reading","path":"/bayareabites/7925/jonathan-safran-foer-video-interview-and-reading","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Jonathan Safran Foer visited KQED's \u003ca href=\"http://www.kqed.org/arts/programs/writersblock/episode.jsp?essid=26262\">The Writers' Block to record a reading\u003c/a> from his latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0316069906/kqedorg-20\">\u003cem>Eating Animals\u003c/em>\u003c/a>. He was open to participating in a spontaneous video interview and shared his personal eating preferences, where he was dining in the Bay Area, thoughts about food politics and ethics, and ideas for his next book.\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/Le_Eec_d8JI&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/Le_Eec_d8JI&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/jsf-b.jpg\" alt=\"Jonathan Safran Foer in KQED radio studio waiting to read from his book Eating Animals\" title=\"Jonathan Safran Foer in KQED radio studio waiting to read from his book Eating Animals\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-7934\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/jsf-g.jpg\" alt=\"Jonathan Safran Foer preparing to record a reading of his book Eating Animals for Writers Block at KQED. Howard Gelman, KQED Radio and Emmanuel Hapsis, KQED Interactive set up the equipment and prep him for the reading.\" title=\"Jonathan Safran Foer preparing to record a reading of his book Eating Animals for Writers Block at KQED. Howard Gelman, KQED Radio and Emmanuel Hapsis, KQED Interactive set up the equipment and prep him for the reading.\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-7940\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/jsf-h500jpg.jpg\" alt=\"Jonathan Safran Foer with his book Eating Animals at KQED\" title=\"Jonathan Safran Foer with his book Eating Animals at KQED\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-7941\">\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>\u003ca href=\"http://www.kqed.org/arts/programs/writersblock/episode.jsp?essid=26262\">Listen to Jonathan Safran Foer's reading\u003c/a> at The Writers' Block\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0316069906/kqedorg-20\">Purchase \u003cem>Eating Animals\u003c/em>\u003c/a> at amazon.com\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cstrong>Credits:\u003c/strong>\u003cbr>\n\u003cem>Video by Emmanuel Hapsis & Wendy Goodfriend\u003c/em>\u003cbr>\n\u003cem>Photos by Wendy Goodfriend\u003c/em>\u003cbr>\n\u003cem>Pumpkin by Dan Perez\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/7925/jonathan-safran-foer-video-interview-and-reading","authors":["5014"],"categories":["bayareabites_2254","bayareabites_2035","bayareabites_1873"],"tags":["bayareabites_234","bayareabites_2954","bayareabites_583","bayareabites_2946","bayareabites_2948","bayareabites_669","bayareabites_2945","bayareabites_1871","bayareabites_108"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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