The Startling Racial Divide In Pay For Restaurant Workers
Majoring in Food: Colleges Offering More Courses, Degrees
UC Berkeley Now Offers a Minor in the Study of Food Systems
Disputed UC Berkeley Land Next to Albany’s Gill Tract Gets Green Light For Sprouts Grocery
UC Berkeley's Student-Run Garden Offers Urban Oasis to Students and Community
Mark Bittman Talks About Food and 'California Matters'
Charles Phan Plans to Open Café at UC Berkeley
Bittman Does Berkeley: Talking Food Politics With Mark Bittman
A Conversation with the Top Dog Guy
Sponsored
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The report, \u003ca href=\"https://www.scribd.com/fullscreen/285968393?access_key=key-aB2D7wLPk5XfesMYf7Wj&allow_share=true&escape=false&view_mode=scroll\">Ending Jim Crow in America's Restaurants\u003c/a>, describes how waiters at high-end restaurants may earn salaries five times greater than those of employees washing dishes, clearing tables and prepping food in the same establishment.\u003c/p>\n\u003cp>That pay disparity among different jobs is perhaps to be expected. The troubling part is the stark racial divide the researchers found between the highest- and lowest-paid workers: Basically, white employees overwhelmingly fill the jobs with the heftiest salaries, while Latinos, blacks and other minorities occupy positions with pay closer to the poverty level. The divide is gender-based, too: White men across the restaurant industry are paid, on average in the U.S., roughly a quarter more than women, whether white or of color.\u003c/p>\n\u003cp>The racial segregation seen among America's 11 million restaurant workers is not necessarily a result of intentional discrimination on the part of employers, says study co-author \u003ca href=\"https://ccrec.ucsc.edu/profile/chris-benner-phd\">Chris Benner\u003c/a>, a professor of environmental studies at UC Santa Cruz.\u003c/p>\n\u003cp>Rather, it is a product of many factors that cannot easily be eliminated or addressed through policy and legislation — the way that safe working conditions or minimum wage can.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For one thing, Benner tells The Salt, Latinos tend to apply for certain types of jobs, like dishwasher, line cook and table busser. Likewise, such so-called \"back-of-house\" positions are not generally targeted by Caucasian applicants, who more often seek higher-paying bartender and waiter positions.\u003c/p>\n\u003cp>\"We call this the self-selection bias,\" says Benner, whose research involved interviewing owners and managers at 12 California restaurants, half of which were high-end establishments, and closely analyzing national industry data. \"People may just not see themselves as working in a certain area.\"\u003c/p>\n\u003cp>Sometimes, he says, customers may drive the bias against immigrants filling front-of-house positions.\u003c/p>\n\u003cp>\"We've heard of a lot of stories where the customer actually asked for a different server, because they had a hard time understanding the accent of whoever the server is,\" he says.\u003c/p>\n\u003cp>This is not the first time a close look at the restaurant industry has revealed striking inequity in the labor force. The organization Restaurant Opportunities Centers United went undercover in 2011 and 2012 and found that upscale restaurants were racially discriminating in their hiring process.\u003c/p>\n\u003cp>The national group sent pairs of equally qualified individuals — one person white, the other not — to apply for jobs at white tablecloth-type restaurants in Chicago, Detroit and New Orleans. The group repeated this method, called \"matched pair testing,\" 273 times.\u003c/p>\n\u003cp>\"Testers of color [in Chicago] were only 53 percent as likely as white testers to get a job offer, and were less likely than white testers to receive a job interview in the first place,\" according to the resulting \u003ca href=\"http://rocunited.org/the-great-service-divide-national/\">report\u003c/a>, published in 2014. Applicants of color fared better in the other cities, but were still far less likely than their white counterparts to get the job.\u003c/p>\n\u003cp>That study was led by \u003ca href=\"http://laborcenter.berkeley.edu/author/saru-jayaraman/\">Saru Jayaraman\u003c/a>, co-director of Restaurant Opportunities Centers United and the director of the Food Labor Research Institute at UC Berkeley. She tells The Salt that about 20 percent of restaurant jobs pay exceptionally well. In the San Francisco Bay Area, for example, servers and bartenders can take home as much as $180,000 per year, she says – if they're working in upper-end establishments, the kind with $125 a person tasting menus, for example.\u003c/p>\n\u003cp>\"But these jobs are held almost exclusively by white people, and in particular, white men,\" says Jayaraman, who also collaborated with Benner on the more recent research.\u003c/p>\n\u003cp>Latinos, she says, tend to spend their restaurant careers in back-of-house jobs, earning somewhere closer to $30,000 per year – with few paths for promotion or pay raises. Jayaraman says she has interviewed Latino table bussers who reported having helped train newly hired white employees who were easing into positions waiting tables.\u003c/p>\n\u003cp>\"Then, within weeks or months, the people they're training are earning five times what that busser is making,\" she says.\u003c/p>\n\u003cp>African-Americans seem to have a particularly tough plight in the restaurant industry, mostly working in down-market restaurants where wages and tips are minimal.\u003c/p>\n\u003cp>\"For African-American workers, it's almost 100-percent exclusion from [fine dining restaurants] altogether,\" Jayaraman says. \"They work almost exclusively at fast-food restaurants or very casual restaurants like Red Lobster.\"\u003c/p>\n\u003cp>Most of the big bucks in the restaurant industry come from tipping — a practice that is increasingly coming under scrutiny. Prominent New York restaurateur Danny Meyer recently banished tipping in his eateries as a step toward equalizing the skewed pay scale. In an \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/14/448678237/danny-meyer-will-banish-tipping-and-raise-prices-at-his-restaurants\">interview with NPR\u003c/a>, he noted that waiters' take-home pay at fine restaurants has skyrocketed thanks to tips, but the pay of workers at the back of the house hasn't kept pace. And women workers who rely on tips may feel obliged to tolerate sexual harassment from customers, Jayaraman \u003ca href=\"http://www.nytimes.com/2015/10/16/opinion/why-tipping-is-wrong.html?_r=0\">argued\u003c/a> in a recent op-ed for \u003cem>The\u003c/em> \u003cem>New York Times\u003c/em>.\u003c/p>\n\u003cp>The National Restaurant Association thinks little of the new \"Ending Jim Crow\" study.\u003c/p>\n\u003cp>\"The restaurant industry is one of the most diverse industries in America, with zero barriers to entry and endless pathways to success,\" says Katie Niebaum, the association's vice president of communications, who corresponded with The Salt via email.\u003c/p>\n\u003cp>Niebaum, citing U.S. Census Bureau numbers, says restaurant ownership among minorities and women \"outpaced growth in the overall industry during the last 10 years on record.\"\u003c/p>\n\u003cp>\"In addition, we proudly employ more women and minority managers than any other industry,\" she says. \"Two in five restaurant managers are women; overall, one in three come from a minority background.\"\u003c/p>\n\u003cp>The researchers agree that the restaurant industry is more racially diverse today in America than in the past.\u003c/p>\n\u003cp>But that, Jayaraman warns, should not necessarily win the industry any brownie points.\u003c/p>\n\u003cp>\"It just makes the segregation more and more pernicious, because we see greater concentrations of people of color in lower-level positions,\" Jayaraman says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"At fine-dining places, white workers overwhelmingly fill jobs with the heftiest salaries, while Latinos, blacks and other minorities have jobs with pay closer to the poverty level, a study finds.","status":"publish","parent":0,"modified":1445549395,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1043},"headData":{"title":"The Startling Racial Divide In Pay For Restaurant Workers | KQED","description":"At fine-dining places, white workers overwhelmingly fill jobs with the heftiest salaries, while Latinos, blacks and other minorities have jobs with pay closer to the poverty level, a study finds.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"102446 http://ww2.kqed.org/bayareabites/?p=102446","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/22/the-startling-racial-divide-in-pay-for-restaurant-workers/","disqusTitle":"The Startling Racial Divide In Pay For Restaurant Workers","nprByline":"Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>","nprStoryId":"450863158","nprApiLink":"http://api.npr.org/query?id=450863158&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/10/22/450863158/the-startling-racial-divide-in-pay-for-restaurant-workers?ft=nprml&f=450863158","nprRetrievedStory":"1","nprPubDate":"Thu, 22 Oct 2015 16:35:00 -0400","nprStoryDate":"Thu, 22 Oct 2015 16:02:00 -0400","nprLastModifiedDate":"Thu, 22 Oct 2015 16:35:14 -0400","path":"/bayareabites/102446/the-startling-racial-divide-in-pay-for-restaurant-workers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In America's fine-dining restaurants, how much workers get paid is closely correlated to the color of their skin.\u003c/p>\n\u003cp>That's according to a new study from researchers at the University of Santa Cruz and UC Berkeley. The report, \u003ca href=\"https://www.scribd.com/fullscreen/285968393?access_key=key-aB2D7wLPk5XfesMYf7Wj&allow_share=true&escape=false&view_mode=scroll\">Ending Jim Crow in America's Restaurants\u003c/a>, describes how waiters at high-end restaurants may earn salaries five times greater than those of employees washing dishes, clearing tables and prepping food in the same establishment.\u003c/p>\n\u003cp>That pay disparity among different jobs is perhaps to be expected. The troubling part is the stark racial divide the researchers found between the highest- and lowest-paid workers: Basically, white employees overwhelmingly fill the jobs with the heftiest salaries, while Latinos, blacks and other minorities occupy positions with pay closer to the poverty level. The divide is gender-based, too: White men across the restaurant industry are paid, on average in the U.S., roughly a quarter more than women, whether white or of color.\u003c/p>\n\u003cp>The racial segregation seen among America's 11 million restaurant workers is not necessarily a result of intentional discrimination on the part of employers, says study co-author \u003ca href=\"https://ccrec.ucsc.edu/profile/chris-benner-phd\">Chris Benner\u003c/a>, a professor of environmental studies at UC Santa Cruz.\u003c/p>\n\u003cp>Rather, it is a product of many factors that cannot easily be eliminated or addressed through policy and legislation — the way that safe working conditions or minimum wage can.\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>For one thing, Benner tells The Salt, Latinos tend to apply for certain types of jobs, like dishwasher, line cook and table busser. Likewise, such so-called \"back-of-house\" positions are not generally targeted by Caucasian applicants, who more often seek higher-paying bartender and waiter positions.\u003c/p>\n\u003cp>\"We call this the self-selection bias,\" says Benner, whose research involved interviewing owners and managers at 12 California restaurants, half of which were high-end establishments, and closely analyzing national industry data. \"People may just not see themselves as working in a certain area.\"\u003c/p>\n\u003cp>Sometimes, he says, customers may drive the bias against immigrants filling front-of-house positions.\u003c/p>\n\u003cp>\"We've heard of a lot of stories where the customer actually asked for a different server, because they had a hard time understanding the accent of whoever the server is,\" he says.\u003c/p>\n\u003cp>This is not the first time a close look at the restaurant industry has revealed striking inequity in the labor force. The organization Restaurant Opportunities Centers United went undercover in 2011 and 2012 and found that upscale restaurants were racially discriminating in their hiring process.\u003c/p>\n\u003cp>The national group sent pairs of equally qualified individuals — one person white, the other not — to apply for jobs at white tablecloth-type restaurants in Chicago, Detroit and New Orleans. The group repeated this method, called \"matched pair testing,\" 273 times.\u003c/p>\n\u003cp>\"Testers of color [in Chicago] were only 53 percent as likely as white testers to get a job offer, and were less likely than white testers to receive a job interview in the first place,\" according to the resulting \u003ca href=\"http://rocunited.org/the-great-service-divide-national/\">report\u003c/a>, published in 2014. Applicants of color fared better in the other cities, but were still far less likely than their white counterparts to get the job.\u003c/p>\n\u003cp>That study was led by \u003ca href=\"http://laborcenter.berkeley.edu/author/saru-jayaraman/\">Saru Jayaraman\u003c/a>, co-director of Restaurant Opportunities Centers United and the director of the Food Labor Research Institute at UC Berkeley. She tells The Salt that about 20 percent of restaurant jobs pay exceptionally well. In the San Francisco Bay Area, for example, servers and bartenders can take home as much as $180,000 per year, she says – if they're working in upper-end establishments, the kind with $125 a person tasting menus, for example.\u003c/p>\n\u003cp>\"But these jobs are held almost exclusively by white people, and in particular, white men,\" says Jayaraman, who also collaborated with Benner on the more recent research.\u003c/p>\n\u003cp>Latinos, she says, tend to spend their restaurant careers in back-of-house jobs, earning somewhere closer to $30,000 per year – with few paths for promotion or pay raises. Jayaraman says she has interviewed Latino table bussers who reported having helped train newly hired white employees who were easing into positions waiting tables.\u003c/p>\n\u003cp>\"Then, within weeks or months, the people they're training are earning five times what that busser is making,\" she says.\u003c/p>\n\u003cp>African-Americans seem to have a particularly tough plight in the restaurant industry, mostly working in down-market restaurants where wages and tips are minimal.\u003c/p>\n\u003cp>\"For African-American workers, it's almost 100-percent exclusion from [fine dining restaurants] altogether,\" Jayaraman says. \"They work almost exclusively at fast-food restaurants or very casual restaurants like Red Lobster.\"\u003c/p>\n\u003cp>Most of the big bucks in the restaurant industry come from tipping — a practice that is increasingly coming under scrutiny. Prominent New York restaurateur Danny Meyer recently banished tipping in his eateries as a step toward equalizing the skewed pay scale. In an \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/14/448678237/danny-meyer-will-banish-tipping-and-raise-prices-at-his-restaurants\">interview with NPR\u003c/a>, he noted that waiters' take-home pay at fine restaurants has skyrocketed thanks to tips, but the pay of workers at the back of the house hasn't kept pace. And women workers who rely on tips may feel obliged to tolerate sexual harassment from customers, Jayaraman \u003ca href=\"http://www.nytimes.com/2015/10/16/opinion/why-tipping-is-wrong.html?_r=0\">argued\u003c/a> in a recent op-ed for \u003cem>The\u003c/em> \u003cem>New York Times\u003c/em>.\u003c/p>\n\u003cp>The National Restaurant Association thinks little of the new \"Ending Jim Crow\" study.\u003c/p>\n\u003cp>\"The restaurant industry is one of the most diverse industries in America, with zero barriers to entry and endless pathways to success,\" says Katie Niebaum, the association's vice president of communications, who corresponded with The Salt via email.\u003c/p>\n\u003cp>Niebaum, citing U.S. Census Bureau numbers, says restaurant ownership among minorities and women \"outpaced growth in the overall industry during the last 10 years on record.\"\u003c/p>\n\u003cp>\"In addition, we proudly employ more women and minority managers than any other industry,\" she says. \"Two in five restaurant managers are women; overall, one in three come from a minority background.\"\u003c/p>\n\u003cp>The researchers agree that the restaurant industry is more racially diverse today in America than in the past.\u003c/p>\n\u003cp>But that, Jayaraman warns, should not necessarily win the industry any brownie points.\u003c/p>\n\u003cp>\"It just makes the segregation more and more pernicious, because we see greater concentrations of people of color in lower-level positions,\" Jayaraman says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102446/the-startling-racial-divide-in-pay-for-restaurant-workers","authors":["byline_bayareabites_102446"],"categories":["bayareabites_10028","bayareabites_1146","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_14998","bayareabites_14997","bayareabites_14800","bayareabites_14996","bayareabites_8832","bayareabites_11875","bayareabites_11425","bayareabites_11424","bayareabites_11318","bayareabites_9649","bayareabites_14999","bayareabites_13064"],"featImg":"bayareabites_102447","label":"bayareabites"},"bayareabites_101229":{"type":"posts","id":"bayareabites_101229","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101229","score":null,"sort":[1443103208000]},"guestAuthors":[],"slug":"majoring-in-food-colleges-offering-more-courses-degrees","title":"Majoring in Food: Colleges Offering More Courses, Degrees","publishDate":1443103208,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>When professor Jennifer Otten stands in front of her first classes this Fall, she’ll see a student in every seat and know that the names of dozens more fill a waiting list. Each of the undergraduate courses she teaches at the University of Washington in Seattle have more than doubled since she started teaching them three years ago, outgrowing lecture halls and even attracting the attention of graduate students hoping to sit in.\u003c/p>\n\u003cp>What exactly is luring so many students to Otten’s classes? Is she offering an easy A?\u003c/p>\n\u003cp>On the contrary, the courses in question have names like “Food Studies: Harvest to Health” and “U.S. Food and Nutrition Policy,” niche subjects that would have attracted a much smaller and more specialized student population just a few years ago. These days, though, UW undergrads from every major flock to the university’s ever-expanding slate of food courses—often with little knowledge of the topic, says Otten. “I have really high attendance, which is unusual for an undergraduate class,” she says, adding that the students are also often more willing to participate than usual.\u003c/p>\n\u003cp>This surge of interest in food as an academic subject extends beyond the classroom at UW. Students at the university volunteer with \u003ca href=\"http://www.huskyrealfoodchallenge.org/\">food justice groups\u003c/a>, support campus \u003ca href=\"http://food.washington.edu/farm/\">farms\u003c/a>, and some even live together in new \u003ca href=\"http://food.washington.edu/grow/food-exploration-community-in-lander-hall/\">“food exploration” dorms.\u003c/a> Otten attributes all this, in part, to the school’s location in food-progressive Seattle. But it’s happening everywhere—from the coasts to small college towns and everywhere in between.\u003c/p>\n\u003cp>A few recent examples showcase the growth of food-related courses in higher education:\u003c/p>\n\u003cul>\n\u003cli>Marylhurst College in Portland, Oregon recently added a \u003ca href=\"http://marylhurst.edu/academics/schools-colleges-departments/food-systems-society/ms-food-systems-society/index.html?utm_source=bookmark&utm_medium=print&utm_campaign=food-program\">Master of Science in Food Systems and Society\u003c/a>, which “focuses specifically on root causes of social inequality through the lens of the food system,” according to program coordinator Emily Burruel.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>According to the \u003ca href=\"http://food.berkeley.edu/wp-content/uploads/2015/01/BFI-2014-15-Annual-Report.pdf\">Berkeley Food Institute\u003c/a>, the University of California-Berkeley is now home to 80 food and agriculture courses, including a brand-new undergraduate minor in Food Systems.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>A few years ago, a design project in a food class at Stanford University set the stage for student Matt Rothe to launch \u003ca href=\"http://feedcollaborative.org/\">FEED Collaborative\u003c/a>—“a program in design thinking and food system innovation and impact.”\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Emory University’s Peggy Barlett has introduced several food courses with titles like “Anthropology of Coffee and Chocolate” and “Fast Food/Slow Food.”\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>At Kalamazoo Valley Community College in Kalamazoo, Michigan, brand-new degree programs in \u003ca href=\"https://www.kvcc.edu/programs/human/casfs.aas.php\">Culinary Arts\u003c/a> and Sustainable Brewing require that students take an “Introduction to Sustainable Food Systems” course, which was over-enrolled this Fall.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Both the \u003ca href=\"http://sites.lsa.umich.edu/sustainablefoodsystems/\">University of Michigan\u003c/a> and the \u003ca href=\"https://www.uvm.edu/foodsystems/\">University of Vermont\u003c/a> have established university-wide, trans-disciplinary programs in food systems.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>After developing the \u003ca href=\"http://newsinfo.iu.edu/news-archive/6266.html\">first Ph.D\u003c/a> in the anthropology of food in 2007, Indiana University reports an upswing in the addition of and interest in food-related courses, and food was even a university-wide focus for the Spring semester.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Through its \u003ca href=\"https://foodbetter.squarespace.com/\">FoodBetter challenge\u003c/a>, deans at Harvard College last Fall put out a call to all students to come up with ideas for improving the health, social, and environmental outcomes of the food system worldwide, resulting in a year-long focus on food issues throughout the Ivy League institution.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Tufts University has \u003ca href=\"http://www.nutrition.tufts.edu/academics/certificate-programs/sustainable-agriculture\">added an online certificate program in Sustainable Agriculture and Food Systems\u003c/a>, catering to a crush of interest from professionals working in the food system, says instructor Jennifer Obadia.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>New York University has seen applications for enrollment in its \u003ca href=\"http://steinhardt.nyu.edu/nutrition/food/ma/\">Master of Arts in Food Studies\u003c/a> increase from 80 in 2005 to around 170 today, and the university has increased its food and nutrition offerings from 30 classes a decade ago to 60 today.\u003c/li>\n\u003c/ul>\n\u003cp>More than 70 community colleges, four-year colleges, and universities now have specific degree programs for sustainable agriculture or food systems. This growth in interest on college campuses nationwide comes at a time when interest in food—and specifically local, sustainable food—is fomenting in popular culture at large, says pioneer food systems educator Dr. Molly Anderson of Middlebury College in Vermont.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“This is trickling down into student interest, but it’s also surging up from students into colleges and universities,” she says. “Students are demanding these courses, demanding that there be attention to food, and demanding that there be student farms set up at their colleges and universities.”\u003c/p>\n\u003cp>Like the \u003ca href=\"http://civileats.com/2015/07/31/generation-yum-why-millennials-are-the-most-food-obsessed-generation-in-history/\">Millennial generation\u003c/a> before them, today’s college students are obsessed with food. In fact, this is precisely why professor Anderson was invited to teach at Middlebury this Fall. Students there have for a few years been asking for more courses, and possibly a degree program, in sustainable food. Anderson developed the landmark program at Tufts University in 1995, which she directed for five years, and most recently launched a successful \u003ca href=\"http://www.coa.edu/academics/areas-of-study/farming-food-systems/\">sustainable food systems program at College of the Atlantic\u003c/a>. At Middlebury, she’ll teach food systems courses while working with students and faculty to “figure out what’s needed” in terms of the larger food focus of the school.\u003c/p>\n\u003cp>“I suspect the students really want a major in food studies, or sustainable food systems, and I suspect the faculty want something more like a cluster of food courses,” she says. “My job is to reconcile those two.”\u003c/p>\n\u003cp>Anderson adds that two decades after co-founding what became a nationally recognized sustainable food program at Tufts, many of today’s students bring a deeper concern for issues of justice and inequality than their predecessors.\u003c/p>\n\u003cp>“You see students now coming in who want to work on farmworker issues and Native American health—things I wasn’t really seeing at all when I started the Agriculture, Food & Environment program at Tufts,” she says. “Social justice was a smaller theme.”\u003c/p>\n\u003cp>Learning more about the many facets of food earlier in life may also deepen students’ interest in food courses once they get to college. Take recent University of Washington graduate Ryan Laws, for example. Laws grew up in the Berkeley public school system and participated throughout elementary and middle school in Alice Waters’ \u003ca href=\"https://edibleschoolyard.org/node/356\">Edible Schoolyard\u003c/a> programming. When he got to college, Laws took both of Otten’s classes, he says, and by the time he graduated with a degree in medical anthropology, he had racked up around 10 food-related courses.\u003c/p>\n\u003cp>“I took one and caught the bug,” he says.\u003c/p>\n\u003cp>Laws isn’t alone. Otten says about 60 percent of her introductory Food Studies students go on to take her Food Policy course, and that students from both classes have taken that interest and gotten involved in the campus groups like \u003ca href=\"http://www.huskyrealfoodchallenge.org/\">Real Food Challenge\u003c/a>.\u003c/p>\n\u003cp>Challenges arise, of course, anytime a social movement makes its way to the lecture halls of the academy. A historical pitfall to avoid is the “professionalization” of the food movement, whereby experts in the field are expected to earn an undergraduate degree in food systems, says Dr. Christine Porter, who directs \u003ca href=\"http://fooddignity.org/\">Food Dignity\u003c/a>, a collaboration between three universities, one college and five community-based organizations which in 2011 received a $5 million grant by the United States Department of Agriculture to build sustainable food systems that create food security.\u003c/p>\n\u003cp>The cost of a college education and “massive overhang of student debt” remain challenges as well, says Dr. Krishnendu Ray, who chairs the Department of Nutrition, Food Studies, and Public Health at New York University. He sees, however, opportunities for even more young Americans to study food at community colleges, which have recently begun rolling out programs of their own.\u003c/p>\n\u003cp>If you talk to enough academic food activists, though, the majority say the movement is and always has been in the fields and markets, and the academic revolution we’re witnessing ought to serve in a supporting role to community-based organizations—not the other way around.\u003c/p>\n\u003cp>This has worked well at North Carolina-based \u003ca href=\"http://ncchoices.ces.ncsu.edu/\">NC Choices\u003c/a>, a program based out of the Center for Environmental Farming Systems at the North Carolina State University, which works with businesses along the state’s supply chain to support sustainable local meat production and sales. Director Sarah Blacklin—who says she had to create her own undergraduate degree program at University of North Carolina Chapel Hill “because there weren’t any food courses”—now lectures to 400 students there and has seen a sharp uptick in student interest in the food supply chain work NC Choices is doing. The collaboration stands as an example of how classroom learning can and should be translated into real-world action.\u003c/p>\n\u003cp>“You might have heard the phrase that communities have problems and universities have departments,” says Porter of Food Dignity. “While that highlights a need for more systemic approaches in education and knowledge generation, it also ignores a crucial point: Communities also have solutions.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>ABOUT THE WRITER\u003c/strong>\u003cbr>\nSteve Holt writes about everything from food to real estate for a diverse collection of publications and websites that includes \u003cem>The Boston Globe\u003c/em>, \u003cem>Boston Magazine\u003c/em>, \u003cem>Edible Boston\u003c/em>, and TakePart. In 2011, his feature about sustainable hamburgers in Boston was selected to be a part of that year’s Best Food Writing anthology. Read more of Steve’s articles at \u003ca href=\"http://www.thebostonwriter.com/\">thebostonwriter.com\u003c/a> and follow him on Twitter and Instagram @\u003ca href=\"https://twitter.com/thebostonwriter\" target=\"_blank\">thebostonwriter\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"As the food movement grows, the demand for college and university classes focusing on food systems is exploding.\r\n","status":"publish","parent":0,"modified":1443044558,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1604},"headData":{"title":"Majoring in Food: Colleges Offering More Courses, Degrees | KQED","description":"As the food movement grows, the demand for college and university classes focusing on food systems is exploding.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"101229 http://ww2.kqed.org/bayareabites/?p=101229","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/24/majoring-in-food-colleges-offering-more-courses-degrees/","disqusTitle":"Majoring in Food: Colleges Offering More Courses, Degrees","source":"Culinary Education And Classes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/culinary-education/","path":"/bayareabites/101229/majoring-in-food-colleges-offering-more-courses-degrees","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When professor Jennifer Otten stands in front of her first classes this Fall, she’ll see a student in every seat and know that the names of dozens more fill a waiting list. Each of the undergraduate courses she teaches at the University of Washington in Seattle have more than doubled since she started teaching them three years ago, outgrowing lecture halls and even attracting the attention of graduate students hoping to sit in.\u003c/p>\n\u003cp>What exactly is luring so many students to Otten’s classes? Is she offering an easy A?\u003c/p>\n\u003cp>On the contrary, the courses in question have names like “Food Studies: Harvest to Health” and “U.S. Food and Nutrition Policy,” niche subjects that would have attracted a much smaller and more specialized student population just a few years ago. These days, though, UW undergrads from every major flock to the university’s ever-expanding slate of food courses—often with little knowledge of the topic, says Otten. “I have really high attendance, which is unusual for an undergraduate class,” she says, adding that the students are also often more willing to participate than usual.\u003c/p>\n\u003cp>This surge of interest in food as an academic subject extends beyond the classroom at UW. Students at the university volunteer with \u003ca href=\"http://www.huskyrealfoodchallenge.org/\">food justice groups\u003c/a>, support campus \u003ca href=\"http://food.washington.edu/farm/\">farms\u003c/a>, and some even live together in new \u003ca href=\"http://food.washington.edu/grow/food-exploration-community-in-lander-hall/\">“food exploration” dorms.\u003c/a> Otten attributes all this, in part, to the school’s location in food-progressive Seattle. But it’s happening everywhere—from the coasts to small college towns and everywhere in between.\u003c/p>\n\u003cp>A few recent examples showcase the growth of food-related courses in higher education:\u003c/p>\n\u003cul>\n\u003cli>Marylhurst College in Portland, Oregon recently added a \u003ca href=\"http://marylhurst.edu/academics/schools-colleges-departments/food-systems-society/ms-food-systems-society/index.html?utm_source=bookmark&utm_medium=print&utm_campaign=food-program\">Master of Science in Food Systems and Society\u003c/a>, which “focuses specifically on root causes of social inequality through the lens of the food system,” according to program coordinator Emily Burruel.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>According to the \u003ca href=\"http://food.berkeley.edu/wp-content/uploads/2015/01/BFI-2014-15-Annual-Report.pdf\">Berkeley Food Institute\u003c/a>, the University of California-Berkeley is now home to 80 food and agriculture courses, including a brand-new undergraduate minor in Food Systems.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>A few years ago, a design project in a food class at Stanford University set the stage for student Matt Rothe to launch \u003ca href=\"http://feedcollaborative.org/\">FEED Collaborative\u003c/a>—“a program in design thinking and food system innovation and impact.”\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Emory University’s Peggy Barlett has introduced several food courses with titles like “Anthropology of Coffee and Chocolate” and “Fast Food/Slow Food.”\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>At Kalamazoo Valley Community College in Kalamazoo, Michigan, brand-new degree programs in \u003ca href=\"https://www.kvcc.edu/programs/human/casfs.aas.php\">Culinary Arts\u003c/a> and Sustainable Brewing require that students take an “Introduction to Sustainable Food Systems” course, which was over-enrolled this Fall.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Both the \u003ca href=\"http://sites.lsa.umich.edu/sustainablefoodsystems/\">University of Michigan\u003c/a> and the \u003ca href=\"https://www.uvm.edu/foodsystems/\">University of Vermont\u003c/a> have established university-wide, trans-disciplinary programs in food systems.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>After developing the \u003ca href=\"http://newsinfo.iu.edu/news-archive/6266.html\">first Ph.D\u003c/a> in the anthropology of food in 2007, Indiana University reports an upswing in the addition of and interest in food-related courses, and food was even a university-wide focus for the Spring semester.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Through its \u003ca href=\"https://foodbetter.squarespace.com/\">FoodBetter challenge\u003c/a>, deans at Harvard College last Fall put out a call to all students to come up with ideas for improving the health, social, and environmental outcomes of the food system worldwide, resulting in a year-long focus on food issues throughout the Ivy League institution.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Tufts University has \u003ca href=\"http://www.nutrition.tufts.edu/academics/certificate-programs/sustainable-agriculture\">added an online certificate program in Sustainable Agriculture and Food Systems\u003c/a>, catering to a crush of interest from professionals working in the food system, says instructor Jennifer Obadia.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>New York University has seen applications for enrollment in its \u003ca href=\"http://steinhardt.nyu.edu/nutrition/food/ma/\">Master of Arts in Food Studies\u003c/a> increase from 80 in 2005 to around 170 today, and the university has increased its food and nutrition offerings from 30 classes a decade ago to 60 today.\u003c/li>\n\u003c/ul>\n\u003cp>More than 70 community colleges, four-year colleges, and universities now have specific degree programs for sustainable agriculture or food systems. This growth in interest on college campuses nationwide comes at a time when interest in food—and specifically local, sustainable food—is fomenting in popular culture at large, says pioneer food systems educator Dr. Molly Anderson of Middlebury College in Vermont.\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 is trickling down into student interest, but it’s also surging up from students into colleges and universities,” she says. “Students are demanding these courses, demanding that there be attention to food, and demanding that there be student farms set up at their colleges and universities.”\u003c/p>\n\u003cp>Like the \u003ca href=\"http://civileats.com/2015/07/31/generation-yum-why-millennials-are-the-most-food-obsessed-generation-in-history/\">Millennial generation\u003c/a> before them, today’s college students are obsessed with food. In fact, this is precisely why professor Anderson was invited to teach at Middlebury this Fall. Students there have for a few years been asking for more courses, and possibly a degree program, in sustainable food. Anderson developed the landmark program at Tufts University in 1995, which she directed for five years, and most recently launched a successful \u003ca href=\"http://www.coa.edu/academics/areas-of-study/farming-food-systems/\">sustainable food systems program at College of the Atlantic\u003c/a>. At Middlebury, she’ll teach food systems courses while working with students and faculty to “figure out what’s needed” in terms of the larger food focus of the school.\u003c/p>\n\u003cp>“I suspect the students really want a major in food studies, or sustainable food systems, and I suspect the faculty want something more like a cluster of food courses,” she says. “My job is to reconcile those two.”\u003c/p>\n\u003cp>Anderson adds that two decades after co-founding what became a nationally recognized sustainable food program at Tufts, many of today’s students bring a deeper concern for issues of justice and inequality than their predecessors.\u003c/p>\n\u003cp>“You see students now coming in who want to work on farmworker issues and Native American health—things I wasn’t really seeing at all when I started the Agriculture, Food & Environment program at Tufts,” she says. “Social justice was a smaller theme.”\u003c/p>\n\u003cp>Learning more about the many facets of food earlier in life may also deepen students’ interest in food courses once they get to college. Take recent University of Washington graduate Ryan Laws, for example. Laws grew up in the Berkeley public school system and participated throughout elementary and middle school in Alice Waters’ \u003ca href=\"https://edibleschoolyard.org/node/356\">Edible Schoolyard\u003c/a> programming. When he got to college, Laws took both of Otten’s classes, he says, and by the time he graduated with a degree in medical anthropology, he had racked up around 10 food-related courses.\u003c/p>\n\u003cp>“I took one and caught the bug,” he says.\u003c/p>\n\u003cp>Laws isn’t alone. Otten says about 60 percent of her introductory Food Studies students go on to take her Food Policy course, and that students from both classes have taken that interest and gotten involved in the campus groups like \u003ca href=\"http://www.huskyrealfoodchallenge.org/\">Real Food Challenge\u003c/a>.\u003c/p>\n\u003cp>Challenges arise, of course, anytime a social movement makes its way to the lecture halls of the academy. A historical pitfall to avoid is the “professionalization” of the food movement, whereby experts in the field are expected to earn an undergraduate degree in food systems, says Dr. Christine Porter, who directs \u003ca href=\"http://fooddignity.org/\">Food Dignity\u003c/a>, a collaboration between three universities, one college and five community-based organizations which in 2011 received a $5 million grant by the United States Department of Agriculture to build sustainable food systems that create food security.\u003c/p>\n\u003cp>The cost of a college education and “massive overhang of student debt” remain challenges as well, says Dr. Krishnendu Ray, who chairs the Department of Nutrition, Food Studies, and Public Health at New York University. He sees, however, opportunities for even more young Americans to study food at community colleges, which have recently begun rolling out programs of their own.\u003c/p>\n\u003cp>If you talk to enough academic food activists, though, the majority say the movement is and always has been in the fields and markets, and the academic revolution we’re witnessing ought to serve in a supporting role to community-based organizations—not the other way around.\u003c/p>\n\u003cp>This has worked well at North Carolina-based \u003ca href=\"http://ncchoices.ces.ncsu.edu/\">NC Choices\u003c/a>, a program based out of the Center for Environmental Farming Systems at the North Carolina State University, which works with businesses along the state’s supply chain to support sustainable local meat production and sales. Director Sarah Blacklin—who says she had to create her own undergraduate degree program at University of North Carolina Chapel Hill “because there weren’t any food courses”—now lectures to 400 students there and has seen a sharp uptick in student interest in the food supply chain work NC Choices is doing. The collaboration stands as an example of how classroom learning can and should be translated into real-world action.\u003c/p>\n\u003cp>“You might have heard the phrase that communities have problems and universities have departments,” says Porter of Food Dignity. “While that highlights a need for more systemic approaches in education and knowledge generation, it also ignores a crucial point: Communities also have solutions.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ABOUT THE WRITER\u003c/strong>\u003cbr>\nSteve Holt writes about everything from food to real estate for a diverse collection of publications and websites that includes \u003cem>The Boston Globe\u003c/em>, \u003cem>Boston Magazine\u003c/em>, \u003cem>Edible Boston\u003c/em>, and TakePart. In 2011, his feature about sustainable hamburgers in Boston was selected to be a part of that year’s Best Food Writing anthology. Read more of Steve’s articles at \u003ca href=\"http://www.thebostonwriter.com/\">thebostonwriter.com\u003c/a> and follow him on Twitter and Instagram @\u003ca href=\"https://twitter.com/thebostonwriter\" target=\"_blank\">thebostonwriter\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101229/majoring-in-food-colleges-offering-more-courses-degrees","authors":["5583"],"categories":["bayareabites_13718","bayareabites_64","bayareabites_4084"],"tags":["bayareabites_14178","bayareabites_14877","bayareabites_9649"],"featImg":"bayareabites_101232","label":"source_bayareabites_101229"},"bayareabites_99308":{"type":"posts","id":"bayareabites_99308","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99308","score":null,"sort":[1439839036000]},"guestAuthors":[],"slug":"uc-berkeley-now-offers-a-minor-in-the-study-of-food-systems","title":"UC Berkeley Now Offers a Minor in the Study of Food Systems","publishDate":1439839036,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Beginning this fall, UC Berkeley students interested in studying how the food system works can now obtain a minor in it.\u003c/p>\n\u003cp>“The study of food systems is a relatively new field,” said \u003ca href=\"http://ourenvironment.berkeley.edu/people_profiles/kathryn-de-master/\" target=\"_blank\">Kathryn De Master\u003c/a>, assistant professor of agriculture, society and environment, who along with her colleague \u003ca href=\"http://ourenvironment.berkeley.edu/people_profiles/alastair-iles/\" target=\"_blank\">Alastair Iles\u003c/a>, associate professor of environmental science, policy and management, are serving as the minor’s faculty advisors.\u003c/p>\n\u003cp>According to the food system minor’s website, the minor is: \u003c/p>\n\u003cblockquote>\u003cp>“an interdisciplinary program of study that explores the role of food within the environment and society. Drawing from diverse fields as far ranging as ecology, sociology, the humanities, nutrition, history, and economics, the food systems minor critically examines issues of contemporary food and agriculture from a whole-systems perspective.”\u003c/p>\u003c/blockquote>\n\u003cp>“Majors and minors in food systems are pretty new study emphases, having become more popular in the last 10 or more years,\" said De Master.\u003c/p>\n\u003cp>According to research done by De Master and others, around 40 majors and minors in food systems exist at various universities around the country.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While Cal students initially began asking for a program like this about six years ago, it was shelved for several years.\u003c/p>\n\u003cfigure id=\"attachment_99374\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/kate-kaplan-400x533.jpg\" alt=\"Kate Kaplan, a recent graduate and former manager of the SOGA garden, was one of two student representatives on the committee that formed the Food Systems minor.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-99374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-960x1280.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Kate Kaplan, a recent graduate and former manager of the SOGA garden, was one of two student representatives on the committee that formed the Food Systems minor. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kate Kaplan, a recent graduate, along with Jeff Noven, served as student representatives on the founding committee this past year. “Our role was making sure the student perspective was always considered, so if the administration was wondering if certain classes should be core classes, we’d give our input as to whether it was rigorous enough,” a former manager of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/12/uc-berkeleys-student-run-garden-offers-urban-oasis-to-students-and-community/\" target=\"_blank\">SOGA (Student Organic Garden Association\u003c/a>) said.\u003c/p>\n\u003cp>Kaplan majored in society and environment with a minor in conservation and resource studies. She designed it on her own, which many students do when there isn’t a program tailored to their exact interests, she said.\u003c/p>\n\u003cp>“I got a lot out of what I did, but I think the food systems minor fills a void,” she said. “People could have already studied it, but there was not a lot of direction. You’d be on your own to choose whatever classes, with no one to tell you what to take or whether you should take certain classes in succession. Having an actual food systems minor will give students a lot more direction and make it a lot more worthwhile.”\u003c/p>\n\u003cp>While the minor’s departmental home is within ESPM, or Environmental Science, Policy and Management, many other departments are contributing to it, De Master said. “That’s one reason it took so long to put it in place, we had to be sure to address the interests and concerns of all the different departments that have a stake in seeing how its implemented,” she said.\u003c/p>\n\u003cp>De Master added that there are some 70 to 80 faculty members – many of them also involved with the \u003ca href=\"http://food.berkeley.edu\" target=\"_blank\">Berkeley Food Institute\u003c/a> – whose classes could be considered part of the minor.\u003c/p>\n\u003cp>An important component to the minor will be a requirement that students get some hands-on experience by working with a local partner organization that’s doing work to change the food system. De Master didn’t want to name any in particular because they are still being vetted, but she said they are in the process of hiring a lecturer whose responsibility will be to oversee the internship component.\u003c/p>\n\u003cp>While De Master couldn’t predict how many students will immediately declare the minor, she said there had been a lot of enthusiasm for it thus far.\u003c/p>\n\u003cp>They could have as many as 50 students already, she estimated, and “I wouldn’t be at all surprised if we had 100 to 200 students within a few years,” she said.\u003c/p>\n\u003cp>When asked which majors would be a good fit with the new minor, De Master said there is a wide range. While environmental science is an obvious one, some lesser ones include public policy, community development, social work, nutritional science, urban planning, sociology or business, for someone interested in going into an agricultural start-up. “The food system minor cuts across many different disciplinary areas, and the way that a student emphasizes their program of study, which is very flexible, will help enhance their major,” she said.\u003c/p>\n\u003cfigure id=\"attachment_99375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/photo2-1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/photo2-1920.jpg\" alt=\"Students who take an organic gardening class at what's called the Mulford plot can now get credit toward the food systems minor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students who take an organic gardening class at what's called the Mulford plot can now get credit toward the food systems minor. \u003ccite>(Julie Van Scoy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While “The Omnivore’s Dilemma” author \u003ca href=\"http://michaelpollan.com\" target=\"_blank\">Michael Pollan’s\u003c/a> presence in the journalism department at Cal has no doubt had an effect on students wanting to further study this issue, De Master said he is not on the food systems minor committee.\u003c/p>\n\u003cp>\"Yes, he is one of the key players on the national stage who has invigorated our conversation about this issue and we’re indebted to him for that, but there are also quite a few professors and students on campus have been doing considerable research that is more broad, specific, and in-depth than his superb journalism about food systems,” said De Master, adding, “I think Michael would be one of the first to highlight that fact.”\u003c/p>\n\u003cp>While Kaplan has graduated, she said she hopes to have a hand in choosing the next student representatives to the minor, and given that she’s staying in the area, will want to know how things are progressing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“It definitely was a long time coming, but it’s wonderful to be a part of it and I’m excited to see how it goes from here,” she said. “I’m excited to see how it grows as more students study it.”\u003c/p>\n\n","blocks":[],"excerpt":"Given the rise in popularity of studying the food system as a field of academic inquiry, UC Berkeley offers a new food systems minor. ","status":"publish","parent":0,"modified":1439926435,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":999},"headData":{"title":"UC Berkeley Now Offers a Minor in the Study of Food Systems | KQED","description":"Given the rise in popularity of studying the food system as a field of academic inquiry, UC Berkeley offers a new food systems minor. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"99308 http://ww2.kqed.org/bayareabites/?p=99308","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/17/uc-berkeley-now-offers-a-minor-in-the-study-of-food-systems/","disqusTitle":"UC Berkeley Now Offers a Minor in the Study of Food Systems","path":"/bayareabites/99308/uc-berkeley-now-offers-a-minor-in-the-study-of-food-systems","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Beginning this fall, UC Berkeley students interested in studying how the food system works can now obtain a minor in it.\u003c/p>\n\u003cp>“The study of food systems is a relatively new field,” said \u003ca href=\"http://ourenvironment.berkeley.edu/people_profiles/kathryn-de-master/\" target=\"_blank\">Kathryn De Master\u003c/a>, assistant professor of agriculture, society and environment, who along with her colleague \u003ca href=\"http://ourenvironment.berkeley.edu/people_profiles/alastair-iles/\" target=\"_blank\">Alastair Iles\u003c/a>, associate professor of environmental science, policy and management, are serving as the minor’s faculty advisors.\u003c/p>\n\u003cp>According to the food system minor’s website, the minor is: \u003c/p>\n\u003cblockquote>\u003cp>“an interdisciplinary program of study that explores the role of food within the environment and society. Drawing from diverse fields as far ranging as ecology, sociology, the humanities, nutrition, history, and economics, the food systems minor critically examines issues of contemporary food and agriculture from a whole-systems perspective.”\u003c/p>\u003c/blockquote>\n\u003cp>“Majors and minors in food systems are pretty new study emphases, having become more popular in the last 10 or more years,\" said De Master.\u003c/p>\n\u003cp>According to research done by De Master and others, around 40 majors and minors in food systems exist at various universities around the country.\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>While Cal students initially began asking for a program like this about six years ago, it was shelved for several years.\u003c/p>\n\u003cfigure id=\"attachment_99374\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/kate-kaplan-400x533.jpg\" alt=\"Kate Kaplan, a recent graduate and former manager of the SOGA garden, was one of two student representatives on the committee that formed the Food Systems minor.\" width=\"400\" height=\"533\" class=\"size-thumbnail wp-image-99374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kate-kaplan-960x1280.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Kate Kaplan, a recent graduate and former manager of the SOGA garden, was one of two student representatives on the committee that formed the Food Systems minor. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kate Kaplan, a recent graduate, along with Jeff Noven, served as student representatives on the founding committee this past year. “Our role was making sure the student perspective was always considered, so if the administration was wondering if certain classes should be core classes, we’d give our input as to whether it was rigorous enough,” a former manager of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/12/uc-berkeleys-student-run-garden-offers-urban-oasis-to-students-and-community/\" target=\"_blank\">SOGA (Student Organic Garden Association\u003c/a>) said.\u003c/p>\n\u003cp>Kaplan majored in society and environment with a minor in conservation and resource studies. She designed it on her own, which many students do when there isn’t a program tailored to their exact interests, she said.\u003c/p>\n\u003cp>“I got a lot out of what I did, but I think the food systems minor fills a void,” she said. “People could have already studied it, but there was not a lot of direction. You’d be on your own to choose whatever classes, with no one to tell you what to take or whether you should take certain classes in succession. Having an actual food systems minor will give students a lot more direction and make it a lot more worthwhile.”\u003c/p>\n\u003cp>While the minor’s departmental home is within ESPM, or Environmental Science, Policy and Management, many other departments are contributing to it, De Master said. “That’s one reason it took so long to put it in place, we had to be sure to address the interests and concerns of all the different departments that have a stake in seeing how its implemented,” she said.\u003c/p>\n\u003cp>De Master added that there are some 70 to 80 faculty members – many of them also involved with the \u003ca href=\"http://food.berkeley.edu\" target=\"_blank\">Berkeley Food Institute\u003c/a> – whose classes could be considered part of the minor.\u003c/p>\n\u003cp>An important component to the minor will be a requirement that students get some hands-on experience by working with a local partner organization that’s doing work to change the food system. De Master didn’t want to name any in particular because they are still being vetted, but she said they are in the process of hiring a lecturer whose responsibility will be to oversee the internship component.\u003c/p>\n\u003cp>While De Master couldn’t predict how many students will immediately declare the minor, she said there had been a lot of enthusiasm for it thus far.\u003c/p>\n\u003cp>They could have as many as 50 students already, she estimated, and “I wouldn’t be at all surprised if we had 100 to 200 students within a few years,” she said.\u003c/p>\n\u003cp>When asked which majors would be a good fit with the new minor, De Master said there is a wide range. While environmental science is an obvious one, some lesser ones include public policy, community development, social work, nutritional science, urban planning, sociology or business, for someone interested in going into an agricultural start-up. “The food system minor cuts across many different disciplinary areas, and the way that a student emphasizes their program of study, which is very flexible, will help enhance their major,” she said.\u003c/p>\n\u003cfigure id=\"attachment_99375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/photo2-1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/photo2-1920.jpg\" alt=\"Students who take an organic gardening class at what's called the Mulford plot can now get credit toward the food systems minor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/photo2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students who take an organic gardening class at what's called the Mulford plot can now get credit toward the food systems minor. \u003ccite>(Julie Van Scoy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While “The Omnivore’s Dilemma” author \u003ca href=\"http://michaelpollan.com\" target=\"_blank\">Michael Pollan’s\u003c/a> presence in the journalism department at Cal has no doubt had an effect on students wanting to further study this issue, De Master said he is not on the food systems minor committee.\u003c/p>\n\u003cp>\"Yes, he is one of the key players on the national stage who has invigorated our conversation about this issue and we’re indebted to him for that, but there are also quite a few professors and students on campus have been doing considerable research that is more broad, specific, and in-depth than his superb journalism about food systems,” said De Master, adding, “I think Michael would be one of the first to highlight that fact.”\u003c/p>\n\u003cp>While Kaplan has graduated, she said she hopes to have a hand in choosing the next student representatives to the minor, and given that she’s staying in the area, will want to know how things are progressing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“It definitely was a long time coming, but it’s wonderful to be a part of it and I’m excited to see how it goes from here,” she said. “I’m excited to see how it grows as more students study it.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99308/uc-berkeley-now-offers-a-minor-in-the-study-of-food-systems","authors":["5567"],"categories":["bayareabites_109","bayareabites_264","bayareabites_64","bayareabites_10028","bayareabites_60"],"tags":["bayareabites_14704","bayareabites_14124","bayareabites_14705","bayareabites_14703","bayareabites_97","bayareabites_9649"],"featImg":"bayareabites_99376","label":"bayareabites"},"bayareabites_97484":{"type":"posts","id":"bayareabites_97484","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97484","score":null,"sort":[1435343127000]},"guestAuthors":[],"slug":"disputed-uc-berkeley-land-next-to-albanys-gill-tract-gets-green-light-for-sprouts-grocery","title":"Disputed UC Berkeley Land Next to Albany’s Gill Tract Gets Green Light For Sprouts Grocery","publishDate":1435343127,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The disputed UC Berkeley land next to Albany’s \u003ca href=\"http://www.berkeleyside.com/tag/gill-tract/\" target=\"_blank\">Gill Tract\u003c/a> is in contention no more. Last week, the California Court of Appeals ruled in favor of the university to build a senior housing development and \u003ca href=\"http://www.berkeleyside.com/tag/sprouts-farmers-market/\" target=\"_blank\">Sprouts Farmers Market\u003c/a> grocery store on San Pablo Avenue in University Village.\u003c/p>\n\u003cp>The development, on a long-vacant lot next to the Gill Tract research field, has been the site of protests since April 2012 on the part of \u003ca href=\"http://www.berkeleyside.com/tag/occupy-the-farm/\" target=\"_blank\">Occupy the Farm\u003c/a>, which has stated that UC Berkeley’s plans would “pave over a rare natural resource” and that the Gill Tract is “public farmland that belongs to the people.”\u003c/p>\n\u003cp>Stefanie Rawlings, of Occupy the Farm, originally filed a lawsuit against the city of Albany and UC Berkeley that alleged that the city’s approved Environmental Impact Report was deficient. When Rawlings lost the suit, she filed an appeal on the grounds that the report did not lay out appropriate alternatives for the building plan, and that the city did not appropriately consider the alternatives listed.\u003cspan id=\"more-195689\">\u003c/span>\u003c/p>\n\u003cp>In a statement, Occupy participant Vanessa Raditz, a public-health student at UC Berkeley, said the city’s “failure to explore alternatives is a severe public health threat to the community. This area has long been known for its dangerous air pollution from the 580 and 80 freeways and the Pacific Steel Casting factory, which has led to high levels of asthma in the community. The EIR highlights that the proposed development would be bringing in 6,500 new cars per day on Monroe Street, right next to the village daycare center, the little league fields, and Oceanview Elementary School. The EIR even states clearly that these traffic impacts cannot be mitigated. The only solution is a smaller project or none at all.”\u003c/p>\n\u003cp>The courts disagreed and rejected the appeal June 16.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Albany Mayor Peter Maass expressed strong support for the project. “After a very extensive planning and vetting process, I was happy to hear that the last of the legal hurdles has been cleared,” he said in a prepared statement. “With its attention to walking and cycling access, creek restoration, green building standards and more, this project will set a high standard for urban development and will have enduring benefits for the Albany community.”\u003c/p>\n\u003cp>Now that the legal challenges have been mitigated, tenants plan to begin construction later this year.\u003c/p>\n\u003cfigure id=\"attachment_97490\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/homepage_project_site__0-720x432.jpg\" alt=\"The site plan for UC Berkeley’s mixed-use project in Albany.\" width=\"720\" height=\"432\" class=\"size-full wp-image-97490\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/homepage_project_site__0-720x432.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/homepage_project_site__0-720x432-400x240.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The site plan for UC Berkeley’s mixed-use project in Albany.\u003c/figcaption>\u003c/figure>\n\u003cp>The development was initially approved by the city of Albany in 2014, though it had been part of a community planning process that had been ongoing for several years. It originally included a Whole Foods Market in addition to the senior housing complex. But Whole Foods pulled out of the project after the prolonged protests, and Sprouts signed on. While Occupy the Farm contends that the project will destroy the Gill Tract community farm, construction is not planned on either the 10-acre agricultural research fields where there is a community farm.\u003c/p>\n\u003cp>Occupy the Farm has argued that the Gill Tract historically spanned the entirety of the area where University Village, UC Berkeley’s family housing development, was built, and is not limited only to the research fields.\u003c/p>\n\u003cfigure id=\"attachment_97492\" class=\"wp-caption alignleft\" style=\"max-width: 210px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Screen-Shot-2015-06-24-at-11.12.44-AM.png\" alt=\"Approved public art by Bruce Beasley. \" width=\"210\" height=\"258\" class=\"size-full wp-image-97492\">\u003cfigcaption class=\"wp-caption-text\">Approved public art by Bruce Beasley. \u003ccite>(City of Albany)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The current plans also include the construction of new walking and bike paths, as well as a 22-foot-tall stainless steel sculpture by East Bay artist Bruce Beasley.\u003c/p>\n\u003cp>In addition to their opposition to the construction as a whole, the protesters contend that Sprouts is a poor choice. They have organized regular protest events at Bay Area Sprouts locations, most recently at the Fremont and Mountain View locations May 30.\u003c/p>\n\u003cp>“Sprouts is not a Farmer’s Market. Using that name for a big-box supermarket is an insult to local farmers who are actually working to fix our broken food system,” said Hank Herrera of New Hope Farms and the Gill Tract Farm Coalition in a statement.\u003c/p>\n\u003cp>The last protest to take place at Gill Tract concerned \u003ca href=\"http://www.berkeleyside.com/2015/02/26/53-trees-come-down-on-uc-berkeley-land-as-grocery-store-senior-living-project-kicks-off/\">the removal of 53 trees\u003c/a> on the property this past February. Occupy the Farm also disrupted a UC Regents meeting May 21, carrying signs saying, “We want produce, not privatization.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"The disputed UC Berkeley land next to Albany’s Gill Tract is in contention no more. Last week, the California Court of Appeals ruled in favor of the university to build a senior housing development and Sprouts Farmers Market grocery store on San Pablo Avenue in University Village.","status":"publish","parent":0,"modified":1435343604,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":730},"headData":{"title":"Disputed UC Berkeley Land Next to Albany’s Gill Tract Gets Green Light For Sprouts Grocery | KQED","description":"The disputed UC Berkeley land next to Albany’s Gill Tract is in contention no more. Last week, the California Court of Appeals ruled in favor of the university to build a senior housing development and Sprouts Farmers Market grocery store on San Pablo Avenue in University Village.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"97484 http://ww2.kqed.org/bayareabites/?p=97484","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/26/disputed-uc-berkeley-land-next-to-albanys-gill-tract-gets-green-light-for-sprouts-grocery/","disqusTitle":"Disputed UC Berkeley Land Next to Albany’s Gill Tract Gets Green Light For Sprouts Grocery","nprByline":"\u003ca href=\"http://ww2.kqed.org/bayareabites/author/katewilliams/\">Kate Williams\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/berkeleysidenosh/\">Berkeleyside NOSH\u003c/a>","path":"/bayareabites/97484/disputed-uc-berkeley-land-next-to-albanys-gill-tract-gets-green-light-for-sprouts-grocery","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The disputed UC Berkeley land next to Albany’s \u003ca href=\"http://www.berkeleyside.com/tag/gill-tract/\" target=\"_blank\">Gill Tract\u003c/a> is in contention no more. Last week, the California Court of Appeals ruled in favor of the university to build a senior housing development and \u003ca href=\"http://www.berkeleyside.com/tag/sprouts-farmers-market/\" target=\"_blank\">Sprouts Farmers Market\u003c/a> grocery store on San Pablo Avenue in University Village.\u003c/p>\n\u003cp>The development, on a long-vacant lot next to the Gill Tract research field, has been the site of protests since April 2012 on the part of \u003ca href=\"http://www.berkeleyside.com/tag/occupy-the-farm/\" target=\"_blank\">Occupy the Farm\u003c/a>, which has stated that UC Berkeley’s plans would “pave over a rare natural resource” and that the Gill Tract is “public farmland that belongs to the people.”\u003c/p>\n\u003cp>Stefanie Rawlings, of Occupy the Farm, originally filed a lawsuit against the city of Albany and UC Berkeley that alleged that the city’s approved Environmental Impact Report was deficient. When Rawlings lost the suit, she filed an appeal on the grounds that the report did not lay out appropriate alternatives for the building plan, and that the city did not appropriately consider the alternatives listed.\u003cspan id=\"more-195689\">\u003c/span>\u003c/p>\n\u003cp>In a statement, Occupy participant Vanessa Raditz, a public-health student at UC Berkeley, said the city’s “failure to explore alternatives is a severe public health threat to the community. This area has long been known for its dangerous air pollution from the 580 and 80 freeways and the Pacific Steel Casting factory, which has led to high levels of asthma in the community. The EIR highlights that the proposed development would be bringing in 6,500 new cars per day on Monroe Street, right next to the village daycare center, the little league fields, and Oceanview Elementary School. The EIR even states clearly that these traffic impacts cannot be mitigated. The only solution is a smaller project or none at all.”\u003c/p>\n\u003cp>The courts disagreed and rejected the appeal June 16.\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>Albany Mayor Peter Maass expressed strong support for the project. “After a very extensive planning and vetting process, I was happy to hear that the last of the legal hurdles has been cleared,” he said in a prepared statement. “With its attention to walking and cycling access, creek restoration, green building standards and more, this project will set a high standard for urban development and will have enduring benefits for the Albany community.”\u003c/p>\n\u003cp>Now that the legal challenges have been mitigated, tenants plan to begin construction later this year.\u003c/p>\n\u003cfigure id=\"attachment_97490\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/homepage_project_site__0-720x432.jpg\" alt=\"The site plan for UC Berkeley’s mixed-use project in Albany.\" width=\"720\" height=\"432\" class=\"size-full wp-image-97490\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/homepage_project_site__0-720x432.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/homepage_project_site__0-720x432-400x240.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The site plan for UC Berkeley’s mixed-use project in Albany.\u003c/figcaption>\u003c/figure>\n\u003cp>The development was initially approved by the city of Albany in 2014, though it had been part of a community planning process that had been ongoing for several years. It originally included a Whole Foods Market in addition to the senior housing complex. But Whole Foods pulled out of the project after the prolonged protests, and Sprouts signed on. While Occupy the Farm contends that the project will destroy the Gill Tract community farm, construction is not planned on either the 10-acre agricultural research fields where there is a community farm.\u003c/p>\n\u003cp>Occupy the Farm has argued that the Gill Tract historically spanned the entirety of the area where University Village, UC Berkeley’s family housing development, was built, and is not limited only to the research fields.\u003c/p>\n\u003cfigure id=\"attachment_97492\" class=\"wp-caption alignleft\" style=\"max-width: 210px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Screen-Shot-2015-06-24-at-11.12.44-AM.png\" alt=\"Approved public art by Bruce Beasley. \" width=\"210\" height=\"258\" class=\"size-full wp-image-97492\">\u003cfigcaption class=\"wp-caption-text\">Approved public art by Bruce Beasley. \u003ccite>(City of Albany)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The current plans also include the construction of new walking and bike paths, as well as a 22-foot-tall stainless steel sculpture by East Bay artist Bruce Beasley.\u003c/p>\n\u003cp>In addition to their opposition to the construction as a whole, the protesters contend that Sprouts is a poor choice. They have organized regular protest events at Bay Area Sprouts locations, most recently at the Fremont and Mountain View locations May 30.\u003c/p>\n\u003cp>“Sprouts is not a Farmer’s Market. Using that name for a big-box supermarket is an insult to local farmers who are actually working to fix our broken food system,” said Hank Herrera of New Hope Farms and the Gill Tract Farm Coalition in a statement.\u003c/p>\n\u003cp>The last protest to take place at Gill Tract concerned \u003ca href=\"http://www.berkeleyside.com/2015/02/26/53-trees-come-down-on-uc-berkeley-land-as-grocery-store-senior-living-project-kicks-off/\">the removal of 53 trees\u003c/a> on the property this past February. Occupy the Farm also disrupted a UC Regents meeting May 21, carrying signs saying, “We want produce, not privatization.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97484/disputed-uc-berkeley-land-next-to-albanys-gill-tract-gets-green-light-for-sprouts-grocery","authors":["byline_bayareabites_97484"],"categories":["bayareabites_109","bayareabites_13813","bayareabites_8770","bayareabites_10028","bayareabites_2554","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_10407","bayareabites_10406","bayareabites_14592","bayareabites_9649"],"featImg":"bayareabites_97491","label":"bayareabites"},"bayareabites_96790":{"type":"posts","id":"bayareabites_96790","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96790","score":null,"sort":[1434137039000]},"guestAuthors":[],"slug":"uc-berkeleys-student-run-garden-offers-urban-oasis-to-students-and-community","title":"UC Berkeley's Student-Run Garden Offers Urban Oasis to Students and Community","publishDate":1434137039,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_96862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0645-1920.jpg\" alt=\"Kate Kaplan (left) and Sara Cate Jones are two of several SOGA garden managers. They are anxiously awaiting the first figs to ripen, which will happen in a matter of weeks. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96862\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kate Kaplan (left) and Sara Cate Jones are two of several SOGA garden managers. They are anxiously awaiting the first figs to ripen, which will happen in a matter of weeks. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whenever UC Berkeley student Sara Cate Jones has felt the blues coming on, she’s relied on the same remedy: she goes to the student garden on the corner of Walnut and Virginia streets and picks herself a bouquet of flowers.\u003c/p>\n\u003cp>“The garden is always here for you,” said Kate Kaplan.\u003c/p>\n\u003cp>Jones and Kaplan are two of several student garden managers for the \u003ca href=\"https://www.facebook.com/soga.garden\" target=\"_blank\">SOGA (Student Organic Garden Association) garden\u003c/a>.\u003c/p>\n\u003cp>Established in 1971 by a group of students shortly after the first Earth Day, the garden has offered students and the community at large an urban oasis in North Berkeley for over 40 years.\u003c/p>\n\u003cfigure id=\"attachment_96859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0631-1920.jpg\" alt=\"The entrance to the garden is on the corner of Walnut and Virginia Streets in North Berkeley. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to the garden is on the corner of Walnut and Virginia Streets in North Berkeley. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About a quarter acre in size, the garden sits on a plot of university land, and is overseen by SOGA’s student volunteers. SOGA was founded in 1999 when the university gave the garden space to \u003ca href=\"https://www.ebmud.com/\" target=\"_blank\">EBMUD\u003c/a> for a pumping station. The students protested and a compromise was reached; the pumping station is now adjacent to the garden.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As for what’s planted, it’s entirely up to the students; there are several varieties of apple trees, plum and fig trees, flowering plants and bushes like sunflowers and lavatera, succulents and native plants, and of course, plenty of vegetables.\u003c/p>\n\u003cp>Though the garden gets some funding from student fees, SOGA is responsible for applying for grants to keep the garden running, and is also “meant to be the stewards of the garden, to make sure something like that doesn’t happen again,” said Kaplan. “We also make sure relations are good with the administration, and make sure they know what’s going on,” said Jones.\u003c/p>\n\u003cp>(For example, at one time students brought in chickens and goats without university approval – they are not allowed to raise animals.)\u003c/p>\n\u003cfigure id=\"attachment_96864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0671-1920.jpg\" alt=\"Like many urban gardens, houses can be seen just beyond the borders.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Like many urban gardens, houses can be seen just beyond the borders. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kaplan emphasized that the garden allows students to connect to a more nontraditional education, which “allows them to build off the lecture-based education we receive and get their hands in the dirt with hands-on experience.”\u003c/p>\n\u003cfigure id=\"attachment_96861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0643-1920.jpg\" alt=\"This green house, made of reclaimed wood and glass, was completely student implemented and built. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This green house, made of reclaimed wood and glass, was completely student implemented and built. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Several classes are held inside the garden; Organic Gardening and Food Justice is one and Garden Leaders is another, which “teaches students how to do project management within the context of a garden,” said Jones, showing off several projects that were conceived of and brought to fruition by students recently; one was a greenhouse made entirely of reclaimed wood and glass.\u003c/p>\n\u003cp>Then there’s also what’s known as BUGI, or Berkeley Urban Gardening Internship, which connects students with other urban gardens in Berkeley, and teaches students how to manage a garden.\u003c/p>\n\u003cfigure id=\"attachment_96860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0636-1920.jpg\" alt=\"This keyhole raised bed, in which herbs are growing, is made out of straw wattles. It was a student project to experiment with cheaper solutions than planter boxes to grow above ground. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This keyhole raised bed, in which herbs are growing, is made out of straw wattles. It was a student project to experiment with cheaper solutions than planter boxes to grow above ground. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while those who take care of it tend to have more than a passing interest in environmentalism, those who take classes in it run the gamut of the entire campus.\u003c/p>\n\u003cp>In a class of 150 students this spring, their majors were “all over the map,” said Kaplan. “They had majors like math, business, French, everything.”\u003c/p>\n\u003cp>While only organic practices are used in the SOGA garden, the piece of land next door, called the \u003ca href=\"http://nature.berkeley.edu/oxford-facility\" target=\"_blank\">Oxford Tract\u003c/a>, is used by professors for their various research projects and the students worry about non-organic pesticides drifting over the fence.\u003c/p>\n\u003cp>One of the allies of the garden, \u003ca href=\"https://en.wikipedia.org/wiki/Agroecology\" target=\"_blank\">Agroecology\u003c/a> Professor Miguel Altieri, often tries to rent the space closest to the garden where he too gardens organically, but the students can’t control what happens on the other side of the fence.\u003c/p>\n\u003cp>While they sometimes put a sign outside offering the latest harvest to passersby, they don’t have a regular food giveaway because their output isn’t that regular.\u003c/p>\n\u003cfigure id=\"attachment_96858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0630-1920.jpg\" alt=\"A sign outside the garden tells when there’s produce being given away. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A sign outside the garden tells when there’s produce being given away. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Last year we partnered with the \u003ca href=\"https://www.facebook.com/ucberkeleyfoodpantry?_rdr\" target=\"_blank\">UC Berkeley Food Pantry\u003c/a>, providing fresh produce for them to give away,” said Kaplan, noting that their grant money only provided the pantry with non-perishables.\u003c/p>\n\u003cp>The students often take the produce to share with their roommates, and community members are welcome to drop by when the garden is open, to see if anything has been freshly harvested.\u003c/p>\n\u003cp>(During my visit, one woman dropped by to ask advice about why her apple tree wasn’t fruiting, and another man came by to see if he could score some kale or chard leaves.)\u003c/p>\n\u003cp>Though many longtime neighbors barely know it’s there.\u003c/p>\n\u003cp>“Most neighbors who come in are super excited to see it,” said Kaplan. “Most say they have to come by more often.”\u003c/p>\n\u003cp>While the students have led some programming for local schoolchildren, and offer workshops through \u003ca href=\"http://www.berkeleyschools.net/\" target=\"_blank\">Berkeley Unified School District\u003c/a>, they admit that because of a lack of continuity in management, sometimes they aren’t the best at marketing what they have to offer.\u003c/p>\n\u003cfigure id=\"attachment_96863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0666-1920.jpg\" alt=\"Several summer interns are getting paid to help oversee the garden while the students are away on summer break. Here they keep track of their to-do list.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96863\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Several summer interns are getting paid to help oversee the garden while the students are away on summer break. Here they keep track of their to-do list. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We’re trying to expand beyond the campus community,” said Kaplan. “Many people think it’s just for students, but we’re trying to break that barrier. The garden was started by students and is mostly run by students, but it’s open to everyone. We never turn away anyone if they want food or just want to walk around.”\u003c/p>\n\u003cp>Many students are also not aware of the garden's existence. \u003c/p>\n\u003cp>“It does seem kind of hidden,” said Jones. “My favorite part of it is its ability to teach students. But it's also such a great place to create community, especially in a university that can be so competitive, and that is so big, that students can get lost in it. It provides a kind of safe haven for us.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>The \u003ca href=\"https://www.facebook.com/soga.garden\" target=\"_blank\">SOGA Garden\u003c/a> is always open on Sundays from 10am to 2pm. This summer, it’s also open Tuesdays and Thursdays from 10am to 2pm.\u003cbr>\nIt is located on the corner of Walnut and Virginia Streets in North Berkeley [\u003ca href=\"https://goo.gl/ntZEaV\" target=\"_blank\">MAP\u003c/a>]\u003cbr>\n\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"UC Berkeley has had a student-run organic garden for over 40 years, but many students and community members don't know about it. Come with us as we take a look around.","status":"publish","parent":0,"modified":1434420482,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1140},"headData":{"title":"UC Berkeley's Student-Run Garden Offers Urban Oasis to Students and Community | KQED","description":"UC Berkeley has had a student-run organic garden for over 40 years, but many students and community members don't know about it. Come with us as we take a look around.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"96790 http://ww2.kqed.org/bayareabites/?p=96790","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/12/uc-berkeleys-student-run-garden-offers-urban-oasis-to-students-and-community/","disqusTitle":"UC Berkeley's Student-Run Garden Offers Urban Oasis to Students and Community","path":"/bayareabites/96790/uc-berkeleys-student-run-garden-offers-urban-oasis-to-students-and-community","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_96862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0645-1920.jpg\" alt=\"Kate Kaplan (left) and Sara Cate Jones are two of several SOGA garden managers. They are anxiously awaiting the first figs to ripen, which will happen in a matter of weeks. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96862\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0645-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kate Kaplan (left) and Sara Cate Jones are two of several SOGA garden managers. They are anxiously awaiting the first figs to ripen, which will happen in a matter of weeks. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whenever UC Berkeley student Sara Cate Jones has felt the blues coming on, she’s relied on the same remedy: she goes to the student garden on the corner of Walnut and Virginia streets and picks herself a bouquet of flowers.\u003c/p>\n\u003cp>“The garden is always here for you,” said Kate Kaplan.\u003c/p>\n\u003cp>Jones and Kaplan are two of several student garden managers for the \u003ca href=\"https://www.facebook.com/soga.garden\" target=\"_blank\">SOGA (Student Organic Garden Association) garden\u003c/a>.\u003c/p>\n\u003cp>Established in 1971 by a group of students shortly after the first Earth Day, the garden has offered students and the community at large an urban oasis in North Berkeley for over 40 years.\u003c/p>\n\u003cfigure id=\"attachment_96859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0631-1920.jpg\" alt=\"The entrance to the garden is on the corner of Walnut and Virginia Streets in North Berkeley. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0631-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to the garden is on the corner of Walnut and Virginia Streets in North Berkeley. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About a quarter acre in size, the garden sits on a plot of university land, and is overseen by SOGA’s student volunteers. SOGA was founded in 1999 when the university gave the garden space to \u003ca href=\"https://www.ebmud.com/\" target=\"_blank\">EBMUD\u003c/a> for a pumping station. The students protested and a compromise was reached; the pumping station is now adjacent to the garden.\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>As for what’s planted, it’s entirely up to the students; there are several varieties of apple trees, plum and fig trees, flowering plants and bushes like sunflowers and lavatera, succulents and native plants, and of course, plenty of vegetables.\u003c/p>\n\u003cp>Though the garden gets some funding from student fees, SOGA is responsible for applying for grants to keep the garden running, and is also “meant to be the stewards of the garden, to make sure something like that doesn’t happen again,” said Kaplan. “We also make sure relations are good with the administration, and make sure they know what’s going on,” said Jones.\u003c/p>\n\u003cp>(For example, at one time students brought in chickens and goats without university approval – they are not allowed to raise animals.)\u003c/p>\n\u003cfigure id=\"attachment_96864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0671-1920.jpg\" alt=\"Like many urban gardens, houses can be seen just beyond the borders.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0671-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Like many urban gardens, houses can be seen just beyond the borders. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kaplan emphasized that the garden allows students to connect to a more nontraditional education, which “allows them to build off the lecture-based education we receive and get their hands in the dirt with hands-on experience.”\u003c/p>\n\u003cfigure id=\"attachment_96861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0643-1920.jpg\" alt=\"This green house, made of reclaimed wood and glass, was completely student implemented and built. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0643-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This green house, made of reclaimed wood and glass, was completely student implemented and built. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Several classes are held inside the garden; Organic Gardening and Food Justice is one and Garden Leaders is another, which “teaches students how to do project management within the context of a garden,” said Jones, showing off several projects that were conceived of and brought to fruition by students recently; one was a greenhouse made entirely of reclaimed wood and glass.\u003c/p>\n\u003cp>Then there’s also what’s known as BUGI, or Berkeley Urban Gardening Internship, which connects students with other urban gardens in Berkeley, and teaches students how to manage a garden.\u003c/p>\n\u003cfigure id=\"attachment_96860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0636-1920.jpg\" alt=\"This keyhole raised bed, in which herbs are growing, is made out of straw wattles. It was a student project to experiment with cheaper solutions than planter boxes to grow above ground. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0636-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This keyhole raised bed, in which herbs are growing, is made out of straw wattles. It was a student project to experiment with cheaper solutions than planter boxes to grow above ground. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while those who take care of it tend to have more than a passing interest in environmentalism, those who take classes in it run the gamut of the entire campus.\u003c/p>\n\u003cp>In a class of 150 students this spring, their majors were “all over the map,” said Kaplan. “They had majors like math, business, French, everything.”\u003c/p>\n\u003cp>While only organic practices are used in the SOGA garden, the piece of land next door, called the \u003ca href=\"http://nature.berkeley.edu/oxford-facility\" target=\"_blank\">Oxford Tract\u003c/a>, is used by professors for their various research projects and the students worry about non-organic pesticides drifting over the fence.\u003c/p>\n\u003cp>One of the allies of the garden, \u003ca href=\"https://en.wikipedia.org/wiki/Agroecology\" target=\"_blank\">Agroecology\u003c/a> Professor Miguel Altieri, often tries to rent the space closest to the garden where he too gardens organically, but the students can’t control what happens on the other side of the fence.\u003c/p>\n\u003cp>While they sometimes put a sign outside offering the latest harvest to passersby, they don’t have a regular food giveaway because their output isn’t that regular.\u003c/p>\n\u003cfigure id=\"attachment_96858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0630-1920.jpg\" alt=\"A sign outside the garden tells when there’s produce being given away. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0630-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A sign outside the garden tells when there’s produce being given away. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Last year we partnered with the \u003ca href=\"https://www.facebook.com/ucberkeleyfoodpantry?_rdr\" target=\"_blank\">UC Berkeley Food Pantry\u003c/a>, providing fresh produce for them to give away,” said Kaplan, noting that their grant money only provided the pantry with non-perishables.\u003c/p>\n\u003cp>The students often take the produce to share with their roommates, and community members are welcome to drop by when the garden is open, to see if anything has been freshly harvested.\u003c/p>\n\u003cp>(During my visit, one woman dropped by to ask advice about why her apple tree wasn’t fruiting, and another man came by to see if he could score some kale or chard leaves.)\u003c/p>\n\u003cp>Though many longtime neighbors barely know it’s there.\u003c/p>\n\u003cp>“Most neighbors who come in are super excited to see it,” said Kaplan. “Most say they have to come by more often.”\u003c/p>\n\u003cp>While the students have led some programming for local schoolchildren, and offer workshops through \u003ca href=\"http://www.berkeleyschools.net/\" target=\"_blank\">Berkeley Unified School District\u003c/a>, they admit that because of a lack of continuity in management, sometimes they aren’t the best at marketing what they have to offer.\u003c/p>\n\u003cfigure id=\"attachment_96863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_0666-1920.jpg\" alt=\"Several summer interns are getting paid to help oversee the garden while the students are away on summer break. Here they keep track of their to-do list.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-96863\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_0666-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Several summer interns are getting paid to help oversee the garden while the students are away on summer break. Here they keep track of their to-do list. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We’re trying to expand beyond the campus community,” said Kaplan. “Many people think it’s just for students, but we’re trying to break that barrier. The garden was started by students and is mostly run by students, but it’s open to everyone. We never turn away anyone if they want food or just want to walk around.”\u003c/p>\n\u003cp>Many students are also not aware of the garden's existence. \u003c/p>\n\u003cp>“It does seem kind of hidden,” said Jones. “My favorite part of it is its ability to teach students. But it's also such a great place to create community, especially in a university that can be so competitive, and that is so big, that students can get lost in it. It provides a kind of safe haven for us.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>The \u003ca href=\"https://www.facebook.com/soga.garden\" target=\"_blank\">SOGA Garden\u003c/a> is always open on Sundays from 10am to 2pm. This summer, it’s also open Tuesdays and Thursdays from 10am to 2pm.\u003cbr>\nIt is located on the corner of Walnut and Virginia Streets in North Berkeley [\u003ca href=\"https://goo.gl/ntZEaV\" target=\"_blank\">MAP\u003c/a>]\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96790/uc-berkeleys-student-run-garden-offers-urban-oasis-to-students-and-community","authors":["5567"],"categories":["bayareabites_264","bayareabites_2638","bayareabites_8770","bayareabites_60"],"tags":["bayareabites_9649","bayareabites_2721"],"featImg":"bayareabites_96859","label":"bayareabites"},"bayareabites_96409":{"type":"posts","id":"bayareabites_96409","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96409","score":null,"sort":[1432742436000]},"guestAuthors":[],"slug":"mark-bittman-talks-about-food-and-california-matters","title":"Mark Bittman Talks About Food and 'California Matters'","publishDate":1432742436,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Yesterday (May 26, 2015), KQED \u003cem>Forum's\u003c/em> Michael Krasny talked with \u003cem>New York Times\u003c/em> columnist Mark Bittman, who is currently a visiting fellow at U.C. Berkeley's Food Institute. The \u003cem>How to Cook Everything\u003c/em> author has spent the last few months traveling around the state and talking to people in the U.C. system for a series of videos on California's changing agriculture and food production systems. \u003c/p>\n\u003cp>Bittman's \u003cem>California Matters\u003c/em> series launches June 8, 2015. Episodes cover a wide range of topics including wild edibles, the history of Chinese-American food, labor justice in the restaurant industry and how the use of pesticides in the Salinas fields affects neo-natal health.\u003c/p>\n\u003cp>Highlights from the conversation follow: \u003c/p>\n\u003ch4>On the Bay Area\u003c/h4>\n\u003cp>\"You can get the best ingredients you can get anywhere, which is really quite a thing to say -- the most beautiful produce and a very long growing season and a shocking number of things in fine shape in the middle of the winter and a drought. And a two-hour drive to some of the most egregious industrial agriculture on the face of the earth. It's a really mixed bag and total fun as a journalist because you can talk about how wonderful the Meyer lemons are or you can talk about mega dairy farms that probably shouldn't exist. And you have everything in between here.\" \u003c/p>\n\u003cp>https://youtu.be/4n1PvH4B1Vo\u003c/p>\n\u003ch4>On food labeling\u003c/h4>\n\u003cp>\"The only label you can put on produce that matters right now is whether it's organic or not... You know one of the first things I did when I started my opinion column was my dream food label, which was a complete fantasy. You know, I've said I would like to see labeling that lets us know how the workers who produced that food were treated. And that certainly is an issue with produce, where you have, in California alone, something like a million migrant workers who work seasonally. Who work mostly for nine or ten dollars an hour and who are living below the poverty level. Without those people, you don't get to eat fruits and vegetables.\"\u003c/p>\n\u003ch4>On the question of free will and the \"nanny state\"\u003c/h4>\n\u003cp>\"The market is not concerned with public health, and I think we see that all the time. The market is not concerned whether workers are treated well. We see that all the time. To govern means to steer. We need guidance in order to live good lives and in fact many people need protection from what I see as the ravages of big business. Who is going to provide that protection? That has nothing to do with free will. My free will, if I'm working as a farm laborer and getting nine dollars an hour, my free will is not going to get me health care or eighteen dollars an hour. My free will has nothing to do with that. I need protection... \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I don't know what nanny state means. I want government to protect public health. Nanny state means building roads. Nanny state means building sewers. There are public health challenges; there are infrastructure challenges that we rely on the state to do. This is protecting us from something that's harmful.\" \u003c/p>\n\u003ch4>On the minimum wage\u003c/h4>\n\u003cp>\"It should be defined as something that provides some kind of standard of living that we would all be comfortable with. I don't know what that is. It's hard to define. When you see ... that you would need to be making the equivalent of forty dollars an hour to rent a two-bedroom apartment in San Francisco, that says to me that San Francisco is hostile to people who make less than forty dollars. The point is, is that the kind of city you want, where everybody makes at least fifty dollars an hour? Cause if it is, that's what you're headed towards. I mean, where's your labor force? San Leandro? OK, but how do they get here? And so on.\"\u003c/p>\n\u003cp>[Continuing later in the show when asked about how minimum wage hikes affect small businesses.] \"Look. If you are relying on starvation wages to stay in business, maybe you're in the wrong business. I mean, that's a very cruel thing to say, but it's not as cruel as paying people starvation wages. Is your business viable if you're relying on paying people at a rate that does not allow them to buy food?\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Listen to the full May 26, 2015 interview on KQED's \u003cem>Forum\u003c/em>:\u003c/b>\u003cbr>\nhttp://www.kqed.org/.stream/anon/radio/forum/2015/05/20150526bforum.mp3\u003c/p>\n\n","blocks":[],"excerpt":"Highlights from Mark Bittman's May 26, 2015 conversation with Forum's Michael Krasny.","status":"publish","parent":0,"modified":1481593220,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":777},"headData":{"title":"Mark Bittman Talks About Food and 'California Matters' | KQED","description":"Highlights from Mark Bittman's May 26, 2015 conversation with Forum's Michael Krasny.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"96409 http://ww2.kqed.org/bayareabites/?p=96409","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/27/mark-bittman-talks-about-food-and-california-matters/","disqusTitle":"Mark Bittman Talks About Food and 'California Matters'","path":"/bayareabites/96409/mark-bittman-talks-about-food-and-california-matters","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Yesterday (May 26, 2015), KQED \u003cem>Forum's\u003c/em> Michael Krasny talked with \u003cem>New York Times\u003c/em> columnist Mark Bittman, who is currently a visiting fellow at U.C. Berkeley's Food Institute. The \u003cem>How to Cook Everything\u003c/em> author has spent the last few months traveling around the state and talking to people in the U.C. system for a series of videos on California's changing agriculture and food production systems. \u003c/p>\n\u003cp>Bittman's \u003cem>California Matters\u003c/em> series launches June 8, 2015. Episodes cover a wide range of topics including wild edibles, the history of Chinese-American food, labor justice in the restaurant industry and how the use of pesticides in the Salinas fields affects neo-natal health.\u003c/p>\n\u003cp>Highlights from the conversation follow: \u003c/p>\n\u003ch4>On the Bay Area\u003c/h4>\n\u003cp>\"You can get the best ingredients you can get anywhere, which is really quite a thing to say -- the most beautiful produce and a very long growing season and a shocking number of things in fine shape in the middle of the winter and a drought. And a two-hour drive to some of the most egregious industrial agriculture on the face of the earth. It's a really mixed bag and total fun as a journalist because you can talk about how wonderful the Meyer lemons are or you can talk about mega dairy farms that probably shouldn't exist. And you have everything in between here.\" \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/4n1PvH4B1Vo'\n title='//www.youtube.com/embed/4n1PvH4B1Vo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003ch4>On food labeling\u003c/h4>\n\u003cp>\"The only label you can put on produce that matters right now is whether it's organic or not... You know one of the first things I did when I started my opinion column was my dream food label, which was a complete fantasy. You know, I've said I would like to see labeling that lets us know how the workers who produced that food were treated. And that certainly is an issue with produce, where you have, in California alone, something like a million migrant workers who work seasonally. Who work mostly for nine or ten dollars an hour and who are living below the poverty level. Without those people, you don't get to eat fruits and vegetables.\"\u003c/p>\n\u003ch4>On the question of free will and the \"nanny state\"\u003c/h4>\n\u003cp>\"The market is not concerned with public health, and I think we see that all the time. The market is not concerned whether workers are treated well. We see that all the time. To govern means to steer. We need guidance in order to live good lives and in fact many people need protection from what I see as the ravages of big business. Who is going to provide that protection? That has nothing to do with free will. My free will, if I'm working as a farm laborer and getting nine dollars an hour, my free will is not going to get me health care or eighteen dollars an hour. My free will has nothing to do with that. I need protection... \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 don't know what nanny state means. I want government to protect public health. Nanny state means building roads. Nanny state means building sewers. There are public health challenges; there are infrastructure challenges that we rely on the state to do. This is protecting us from something that's harmful.\" \u003c/p>\n\u003ch4>On the minimum wage\u003c/h4>\n\u003cp>\"It should be defined as something that provides some kind of standard of living that we would all be comfortable with. I don't know what that is. It's hard to define. When you see ... that you would need to be making the equivalent of forty dollars an hour to rent a two-bedroom apartment in San Francisco, that says to me that San Francisco is hostile to people who make less than forty dollars. The point is, is that the kind of city you want, where everybody makes at least fifty dollars an hour? Cause if it is, that's what you're headed towards. I mean, where's your labor force? San Leandro? OK, but how do they get here? And so on.\"\u003c/p>\n\u003cp>[Continuing later in the show when asked about how minimum wage hikes affect small businesses.] \"Look. If you are relying on starvation wages to stay in business, maybe you're in the wrong business. I mean, that's a very cruel thing to say, but it's not as cruel as paying people starvation wages. Is your business viable if you're relying on paying people at a rate that does not allow them to buy food?\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Listen to the full May 26, 2015 interview on KQED's \u003cem>Forum\u003c/em>:\u003c/b>\u003cbr>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audioLink","attributes":{"named":{"src":"http://www.kqed.org/.stream/anon/radio/forum/2015/05/20150526bforum.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96409/mark-bittman-talks-about-food-and-california-matters","authors":["8"],"categories":["bayareabites_109","bayareabites_1962","bayareabites_2035"],"tags":["bayareabites_14513","bayareabites_12131","bayareabites_676","bayareabites_11505","bayareabites_9649"],"featImg":"bayareabites_96422","label":"bayareabites"},"bayareabites_93907":{"type":"posts","id":"bayareabites_93907","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93907","score":null,"sort":[1426378372000]},"guestAuthors":[],"slug":"charles-phan-plans-to-open-cafe-at-uc-berkeley","title":"Charles Phan Plans to Open Café at UC Berkeley","publishDate":1426378372,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93909\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg\" alt=\"Charles Phan photographed in 2008: the famous restaurateur hopes to open a café on the UC Berkeley campus. Photo: Jennifer Yin\" width=\"720\" height=\"544\" class=\"size-full wp-image-93909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544-400x302.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544-320x242.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan photographed in 2008: the famous restaurateur hopes to open a café on the UC Berkeley campus. Photo: \u003ca href=\"https://www.flickr.com/photos/bittermelon/2888234925/in/photolist-5pik8d-5piefN-5pio1q-5pijgY-5pic6f-5pdVjB-5pioBC-5pe4ce-5pikys-5pe2gR-5piq3S-5pideq-5pikYj-5pe4Nx-5pe2vz-5pifzm-5pdWsF-5pdXoa-5pdXBT-5pdWB4-5pdVYT-5pioJj-5pip91-5pe9ze-5picof-5pigcG-5pibdN-5pe97k-5pifFf-5pinVq-5pdZjc-5pdXbz-5pif4E-5pe616-5pe2C4-5pij9L-5pe46V-5pibLW-5pdY6V-5pe6hK-5pig7f-5pijyU-5pifK1-5pidm1-5pdYJH-5pe5vc-5pe4pz-5pdXfa-5piiPs-5pdYu2\" target=\"_blank\">Jennifer Yin\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>By Berkeleyside Editors, \u003ca href=\"http://www.berkeleyside.com/2015/03/13/charles-phan-plans-to-open-cafe-at-uc-berkeley/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (3/13/15)\u003c/p>\n\u003cp>When Charles Phan was an architecture student at UC Berkeley, he spent a lot of time in Wurster Hall.\u003c/p>\n\u003cp>Phan left Cal before he graduated, but he is about, once again, to spend time at Wurster, as he is planning to take over the café there in the fall serving his trademark organic, international food. It will be the famous chef’s first venture in the East Bay.\u003c/p>\n\u003cp>“I am 99%, not 100% sure,” Phan said about the opening. Describing his vision for the space, he said: “You walk up, you get some food. It’s affordable, it’s fast. My goal is to take care of the students.”\u003c/p>\n\u003cp>Robert Lalanne, the vice-chancellor of real estate at UC Berkeley, approached Phan many months ago about serving food at UC Berkeley. Phan is best known for the critically acclaimed \u003ca href=\"http://www.slanteddoor.com/\" target=\"_blank\">The Slanted Door restaurant\u003c/a> in San Francisco. Talks are ongoing, but both men told Berkeleyside they feel confident they will strike a deal. UC plans to redo the plaza outside Wurster Hall for the new café, said Lalanne. The building is named after William Wurster, the famed architect and dean of the Berkeley Architectural School, now known as the College of Environmental Design.\u003c/p>\n\u003cfigure id=\"attachment_93910\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg\" alt=\"Charles Phan’s restaurant Slanted Door which is celebrating its 20th anniversary. Photo: SierraValleyGirl\" width=\"720\" height=\"540\" class=\"size-full wp-image-93910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540-320x240.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan’s restaurant Slanted Door which is celebrating its 20th anniversary. Photo: \u003ca href=\"https://www.flickr.com/photos/sierravalleygirl/10180982995/in/photolist-gvEcxz-gvELRX-gvDGxQ-gvEvNJ-gvEx2W-5CyVku-npcaiR-3bfmC-8xUTp-25J1Y-boqDVA-gvEbVc-gvEvB1-gvEMS4-gvEwbY-gvEcaa-gvDGAW-gvELFg-aND6VK-5i6CFY-5CRrA8-5CVKn5-6wwazr-4WcM98-5i6CNj-4Wh2KQ-5CmQ4H-6bseY2-2kBv3p-6f3zY5-9Kpzuu-8mEvuo-8zrtCP-8zruLt-8zrtSn-8zru6V-8zuCQA-8zrv54-8zrurB-5Cr7P9-6j9GnT-6go47D-4qWN7w-8Hjoc2-8HgfHM-8Hjors-8Hnn8J-9xywr-4hheu3-8efi7z\" target=\"_blank\">SierraValleyGirl\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The Phan family opened the original Slanted Door on Valencia Street in 1995 and it remains one of the area’s most highly regarded restaurants. It is now located in the Ferry Building, and is celebrating its 20th anniversary. Phan has been involved with several other restaurant projects over the past few years, including the Moss Room at the California Academy of Sciences. Along with Slanted Door, his current interests include two Out The Door take-out restaurants, Mexican eatery South at the SFJazz Center, and the Hard Water whiskey bar, all in San Francisco. Phan said he employs a total of around 400 people.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Phan said his career is dotted with times he tried to take organic and sustainable food into unlikely places, like when he opened Out The Door in Westfield Mall in San Francisco.\u003c/p>\n\u003cp>“It has always been our model to change the world… we’ve got to make good food and change the way people eat,” he said.\u003c/p>\n\u003cp>That Out The Door closed because of some plumbing issues, but, even though it wasn’t the best fit, Phan said he doesn’t shy away from experimenting. His recently shuttered Coachman was an homage to his father who had to flee China in 1951 and Vietnam in 1975. After bringing his second family of 10 to the United States via Guam, and settling in a two-room apartment in the Tenderloin district of San Francisco, Phan’s father supported his family by working at the old Coachman, a British pub.\u003c/p>\n\u003cp>Phan worked as a busboy at the Coachman when he was 15 years old, the first of many jobs in the food industry. He attended Marina Junior High and Mission High School. He was always artistic and wanted to be a potter. “I always liked to do stuff with my hands,” he said.\u003c/p>\n\u003cfigure id=\"attachment_93911\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg\" alt=\"Wurster Hall. Photo Daniel Ramirez\" width=\"250\" class=\"size-full wp-image-93911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez-320x427.jpg 320w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wurster Hall. Photo \u003ca href=\"https://www.flickr.com/photos/danramarch/4426311318/in/photolist-7K919o-burFRh-dj1PuS-6WgDUQ-bNvVeg-73pfxA-73ULPj-8dSr1D-8dVGeL-egW2cU-8dSr8a-5dX9cY-8dVFmb-4eWifW-4eWiky-4eSjFe-4eSjVc-4eSjEn-4eSjGk-4eSjNc-8dSq38-iQ5C9V-Qqy2-4eSjCH-8dVFdy-8dVFRs-8dSq9c-8dSqFF-B89Wf-7Xd5aT-7Qqcgf-7BCMcV-51KvRf-8CDMiU-8CDxmY-8CAFsg-dbrj4P-4zsJdQ-fy6JRf-fxRtZ6-7k9a1h-7k9hrL-3wEft-7k9fA7-7k9j3N-7k9fqG-7k9cPd-7k5ppv-7k5mNK-7k5pPP\" target=\"_blank\">Daniel Ramirez\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Phan’s father told him he hadn’t escaped Vietnam to have his son become an artist. So Phan decided to enroll in the architecture program at UC Berkeley.\u003c/p>\n\u003cp>Phan never ate at Chez Panisse when he was a Cal student, or at Zuni Café, the trendsetting San Francisco restaurant owned by Judy Rodgers. But when he decided to start his own restaurant he looked at them for what to do. Phan noticed they had a limited number of items on the menu, maybe six plates. Chinese restaurants, in contrast, had 175 menu items. Phan thought he could do something in between.\u003c/p>\n\u003cp>“I figured it couldn’t be that hard,” he said.\u003c/p>\n\u003cp>Phan also knew he didn’t want to open a clichéd Asian restaurant with bamboo and lanterns. His family’s house in Vietnam had been modern, and he had an appreciation for design because of his architectural studies. The Slanted Door in the Mission was architecturally forward, one of the many reasons it received so much acclaim when it opened.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Wurster Hall, one of the most loved and also most reviled buildings on the UC Berkeley campus, currently houses \u003ca href=\"http://caldining.berkeley.edu/locations/on-campus-retail/ramonas\" target=\"_blank\">Ramona’s\u003c/a> café which offers made-to-order panini, Asian rice bowls, as well as baked goods. It has indoor and outdoor seating.\u003c/p>\n\n","blocks":[],"excerpt":"Charles Phan is planning to take over the café at UC Berkeley's Wurster Hall in the fall serving his trademark organic, international food. It will be the famous chef’s first venture in the East Bay.","status":"publish","parent":0,"modified":1426378564,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":805},"headData":{"title":"Charles Phan Plans to Open Café at UC Berkeley | KQED","description":"Charles Phan is planning to take over the café at UC Berkeley's Wurster Hall in the fall serving his trademark organic, international food. It will be the famous chef’s first venture in the East Bay.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"93907 http://blogs.kqed.org/bayareabites/?p=93907","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/14/charles-phan-plans-to-open-cafe-at-uc-berkeley/","disqusTitle":"Charles Phan Plans to Open Café at UC Berkeley","path":"/bayareabites/93907/charles-phan-plans-to-open-cafe-at-uc-berkeley","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93909\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg\" alt=\"Charles Phan photographed in 2008: the famous restaurateur hopes to open a café on the UC Berkeley campus. Photo: Jennifer Yin\" width=\"720\" height=\"544\" class=\"size-full wp-image-93909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544-400x302.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544-320x242.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan photographed in 2008: the famous restaurateur hopes to open a café on the UC Berkeley campus. Photo: \u003ca href=\"https://www.flickr.com/photos/bittermelon/2888234925/in/photolist-5pik8d-5piefN-5pio1q-5pijgY-5pic6f-5pdVjB-5pioBC-5pe4ce-5pikys-5pe2gR-5piq3S-5pideq-5pikYj-5pe4Nx-5pe2vz-5pifzm-5pdWsF-5pdXoa-5pdXBT-5pdWB4-5pdVYT-5pioJj-5pip91-5pe9ze-5picof-5pigcG-5pibdN-5pe97k-5pifFf-5pinVq-5pdZjc-5pdXbz-5pif4E-5pe616-5pe2C4-5pij9L-5pe46V-5pibLW-5pdY6V-5pe6hK-5pig7f-5pijyU-5pifK1-5pidm1-5pdYJH-5pe5vc-5pe4pz-5pdXfa-5piiPs-5pdYu2\" target=\"_blank\">Jennifer Yin\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>By Berkeleyside Editors, \u003ca href=\"http://www.berkeleyside.com/2015/03/13/charles-phan-plans-to-open-cafe-at-uc-berkeley/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (3/13/15)\u003c/p>\n\u003cp>When Charles Phan was an architecture student at UC Berkeley, he spent a lot of time in Wurster Hall.\u003c/p>\n\u003cp>Phan left Cal before he graduated, but he is about, once again, to spend time at Wurster, as he is planning to take over the café there in the fall serving his trademark organic, international food. It will be the famous chef’s first venture in the East Bay.\u003c/p>\n\u003cp>“I am 99%, not 100% sure,” Phan said about the opening. Describing his vision for the space, he said: “You walk up, you get some food. It’s affordable, it’s fast. My goal is to take care of the students.”\u003c/p>\n\u003cp>Robert Lalanne, the vice-chancellor of real estate at UC Berkeley, approached Phan many months ago about serving food at UC Berkeley. Phan is best known for the critically acclaimed \u003ca href=\"http://www.slanteddoor.com/\" target=\"_blank\">The Slanted Door restaurant\u003c/a> in San Francisco. Talks are ongoing, but both men told Berkeleyside they feel confident they will strike a deal. UC plans to redo the plaza outside Wurster Hall for the new café, said Lalanne. The building is named after William Wurster, the famed architect and dean of the Berkeley Architectural School, now known as the College of Environmental Design.\u003c/p>\n\u003cfigure id=\"attachment_93910\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg\" alt=\"Charles Phan’s restaurant Slanted Door which is celebrating its 20th anniversary. Photo: SierraValleyGirl\" width=\"720\" height=\"540\" class=\"size-full wp-image-93910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540-320x240.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan’s restaurant Slanted Door which is celebrating its 20th anniversary. Photo: \u003ca href=\"https://www.flickr.com/photos/sierravalleygirl/10180982995/in/photolist-gvEcxz-gvELRX-gvDGxQ-gvEvNJ-gvEx2W-5CyVku-npcaiR-3bfmC-8xUTp-25J1Y-boqDVA-gvEbVc-gvEvB1-gvEMS4-gvEwbY-gvEcaa-gvDGAW-gvELFg-aND6VK-5i6CFY-5CRrA8-5CVKn5-6wwazr-4WcM98-5i6CNj-4Wh2KQ-5CmQ4H-6bseY2-2kBv3p-6f3zY5-9Kpzuu-8mEvuo-8zrtCP-8zruLt-8zrtSn-8zru6V-8zuCQA-8zrv54-8zrurB-5Cr7P9-6j9GnT-6go47D-4qWN7w-8Hjoc2-8HgfHM-8Hjors-8Hnn8J-9xywr-4hheu3-8efi7z\" target=\"_blank\">SierraValleyGirl\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The Phan family opened the original Slanted Door on Valencia Street in 1995 and it remains one of the area’s most highly regarded restaurants. It is now located in the Ferry Building, and is celebrating its 20th anniversary. Phan has been involved with several other restaurant projects over the past few years, including the Moss Room at the California Academy of Sciences. Along with Slanted Door, his current interests include two Out The Door take-out restaurants, Mexican eatery South at the SFJazz Center, and the Hard Water whiskey bar, all in San Francisco. Phan said he employs a total of around 400 people.\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>Phan said his career is dotted with times he tried to take organic and sustainable food into unlikely places, like when he opened Out The Door in Westfield Mall in San Francisco.\u003c/p>\n\u003cp>“It has always been our model to change the world… we’ve got to make good food and change the way people eat,” he said.\u003c/p>\n\u003cp>That Out The Door closed because of some plumbing issues, but, even though it wasn’t the best fit, Phan said he doesn’t shy away from experimenting. His recently shuttered Coachman was an homage to his father who had to flee China in 1951 and Vietnam in 1975. After bringing his second family of 10 to the United States via Guam, and settling in a two-room apartment in the Tenderloin district of San Francisco, Phan’s father supported his family by working at the old Coachman, a British pub.\u003c/p>\n\u003cp>Phan worked as a busboy at the Coachman when he was 15 years old, the first of many jobs in the food industry. He attended Marina Junior High and Mission High School. He was always artistic and wanted to be a potter. “I always liked to do stuff with my hands,” he said.\u003c/p>\n\u003cfigure id=\"attachment_93911\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg\" alt=\"Wurster Hall. Photo Daniel Ramirez\" width=\"250\" class=\"size-full wp-image-93911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez-320x427.jpg 320w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wurster Hall. Photo \u003ca href=\"https://www.flickr.com/photos/danramarch/4426311318/in/photolist-7K919o-burFRh-dj1PuS-6WgDUQ-bNvVeg-73pfxA-73ULPj-8dSr1D-8dVGeL-egW2cU-8dSr8a-5dX9cY-8dVFmb-4eWifW-4eWiky-4eSjFe-4eSjVc-4eSjEn-4eSjGk-4eSjNc-8dSq38-iQ5C9V-Qqy2-4eSjCH-8dVFdy-8dVFRs-8dSq9c-8dSqFF-B89Wf-7Xd5aT-7Qqcgf-7BCMcV-51KvRf-8CDMiU-8CDxmY-8CAFsg-dbrj4P-4zsJdQ-fy6JRf-fxRtZ6-7k9a1h-7k9hrL-3wEft-7k9fA7-7k9j3N-7k9fqG-7k9cPd-7k5ppv-7k5mNK-7k5pPP\" target=\"_blank\">Daniel Ramirez\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Phan’s father told him he hadn’t escaped Vietnam to have his son become an artist. So Phan decided to enroll in the architecture program at UC Berkeley.\u003c/p>\n\u003cp>Phan never ate at Chez Panisse when he was a Cal student, or at Zuni Café, the trendsetting San Francisco restaurant owned by Judy Rodgers. But when he decided to start his own restaurant he looked at them for what to do. Phan noticed they had a limited number of items on the menu, maybe six plates. Chinese restaurants, in contrast, had 175 menu items. Phan thought he could do something in between.\u003c/p>\n\u003cp>“I figured it couldn’t be that hard,” he said.\u003c/p>\n\u003cp>Phan also knew he didn’t want to open a clichéd Asian restaurant with bamboo and lanterns. His family’s house in Vietnam had been modern, and he had an appreciation for design because of his architectural studies. The Slanted Door in the Mission was architecturally forward, one of the many reasons it received so much acclaim when it opened.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Wurster Hall, one of the most loved and also most reviled buildings on the UC Berkeley campus, currently houses \u003ca href=\"http://caldining.berkeley.edu/locations/on-campus-retail/ramonas\" target=\"_blank\">Ramona’s\u003c/a> café which offers made-to-order panini, Asian rice bowls, as well as baked goods. It has indoor and outdoor seating.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93907/charles-phan-plans-to-open-cafe-at-uc-berkeley","authors":["5592"],"categories":["bayareabites_109","bayareabites_264","bayareabites_13813","bayareabites_63","bayareabites_8770","bayareabites_1807"],"tags":["bayareabites_1676","bayareabites_9649"],"featImg":"bayareabites_93909","label":"bayareabites"},"bayareabites_93031":{"type":"posts","id":"bayareabites_93031","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93031","score":null,"sort":[1423852727000]},"guestAuthors":[],"slug":"bittman-does-berkeley-talking-food-politics-with-mark-bittman","title":"Bittman Does Berkeley: Talking Food Politics With Mark Bittman","publishDate":1423852727,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93231\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\" alt=\"Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\" width=\"1000\" height=\"574\" class=\"size-full wp-image-93231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-400x230.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-768x441.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-320x184.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The man who taught America \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=how+to+cook+everything\" target=\"_blank\">how to cook everything\u003c/a> has come to UC Berkeley, and he has a lot to say. \u003ca href=\"http://markbittman.com/\" target=\"_blank\">Mark Bittman\u003c/a>, \u003cem>New York Times\u003c/em> \u003ca href=\"http://bittman.blogs.nytimes.com/?_r=0\" target=\"_blank\">columnist \u003c/a>and author of more than a dozen cookbooks, recently arrived on campus to start his semester as a visiting scholar at the \u003ca href=\"http://food.berkeley.edu/\" target=\"_blank\">Berkeley Food Institute\u003c/a>, the interdisciplinary institute founded in 2013 to research and develop more sustainable food systems.\u003c/p>\n\u003cp>Bittman’s just getting settled (a poster advertising the Berkeley Farmers Markets is his sole contribution to his new office) but he’s already juggling an impressively packed schedule: during his few months at Berkeley, he’ll be lecturing at various classes, working on an assortment of smaller projects and co-hosting \u003ca href=\"http://ourenvironment.berkeley.edu/edible-education.html\" target=\"_blank\">Edible Education\u003c/a>, a series of conversations with food icons including Marion Nestle, Eric Schlosser and Michael Pollan, which will be available \u003ca href=\"http://food.berkeley.edu/edible-education-101/\" target=\"_blank\">for streaming\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_93087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\">\u003cimg class=\"size-full wp-image-93087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\" alt=\"Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\" width=\"1000\" height=\"766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-768x588.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-320x245.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview with Bay Area Bites, Bittman, talked about everything from biking (“The style here is much less aggressive [than NYC]--people stop for lights and all sorts of crazy things”), to what grocery stores he’s excited about (“I’m shopping at \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, and the farmers' markets. I haven’t shopped outside of Berkeley yet, which I’m proud of”), but he was most eager to talk about the issues of food politics that have composed his opinion columns over the last few years.\u003c/p>\n\u003cp>\u003cstrong>Over the last few years, you started writing more about food issues instead of just recipes for the \u003cem>Times\u003c/em>. What precipitated that--did you have a specific “come to God” realization, or was it more of a gradual shift?\u003c/strong>\u003c/p>\n\u003cp>There wasn't a come to God. I was political when I was in my 20s. My come to God moment was the Vietnam War.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Food is attached to the environment, food is attached to health, food is attached to labor, food is attached to social justice, income inequality, it’s all there. Forgive me, but you’re an idiot if you think you can think about food in a vacuum without thinking about those other issues.\u003c/p>\n\u003cp>And then it becomes a political question. Who do you think this country should be run for? I think this country should be run for the benefit of the majority of its people. It’s not being run that way right now. When it is, some of these problems will have taken care of themselves. Sometimes we’re talking about food, and sometimes we’re talking about the bigger picture. Social justice. Democracy. Government. Capitalism.\u003c/p>\n\u003cp>\u003cstrong>You’ve said that we’re focusing on the \u003ca href=\"https://storify.com/DeannaJour231/michael-pollan-mark-bittman-talk-food-policy\" target=\"_blank\">wrong kind of agricultural research\u003c/a>--what should we be looking at instead?\u003c/strong>\u003c/p>\n\u003cp>The focus on ag research for the last 50 or 75 years has all been about yield. We’ve proven that we can grow a lot of corn, and we’ve proven that we can do really amazing things with increasing yield. But that’s not what it’s about. We need to grow food that has minimal impact on the environment--that’s probably not compatible with thinking that yield is the most important thing. We need to grow food that is fair--that may not be compatible with increasing yield. We need to grow food that’s not poisonous--that's probably not compatible with yield. Let’s back up a little bit and ask different questions. Let’s pretend we don’t know as much as we do and say, “If we were starting again, how would we grow food? What would make sense?”\u003c/p>\n\u003cp>\u003cstrong>You touched on this in your recent \u003ca href=\"http://www.washingtonpost.com/opinions/how-a-national-food-policy-could-save-millions-of-american-lives/2014/11/07/89c55e16-637f-11e4-836c-83bc4f26eb67_story.html\" target=\"_blank\">editorial with Michael Pollan\u003c/a> about a national food policy.\u003c/strong>\u003c/p>\n\u003cp>Suppose we started with the notion that food that is sustainable, nutritious, fair and affordable [should be] available to everybody in the United States. It’s not a ridiculous thing to say. It’s actually quite primitive, really. We don’t say that. But if we did say that, how would we then go about fulfilling that mission statement? Suppose we make that our mission statement. I don’t know how we get to that place, but it doesn't mean we shouldn’t be asking those questions.\u003c/p>\n\u003cp>\u003cstrong>What would it take to get there?\u003c/strong>\u003c/p>\n\u003cp>Well, if Obama was a progressive as we thought he was in 2008, and if there had been a cooperative congress all the way through--it might have happened. Maybe he should have pushed it in 2008 when there was a more cooperative congress. I think what it takes is a well-intentioned president, a well-intentioned Congress, a not-stacked Supreme Court. It’s a lot. It may not happen in my lifetime. It may not happen in your lifetime. But that is the goal.\u003c/p>\n\u003cp>We can all make changes in our own lives, we can all eat better. We can shop at farmers' markets, we can talk about this stuff until we’re blue in the face. We can convince all our friends to eat well, blah blah blah--that’s change, that’s for real.\u003c/p>\n\u003cp>But there's some change that’s going to have to come from the top down. You need agencies that don’t have revolving door policies so that you have principled people running agencies. You need to have courts that understand that when an agency makes a decision, it’s a well-intentioned decision and the industry shouldn’t be able to challenge every single thing that affects them and so on down the line. When do those stars align?\u003c/p>\n\u003cp>I feel like in every interview I wind up saying “We're not patient enough.” And the fact is, I have to remind myself that I’m not patient enough. I think change should happen more quickly, but I’ve thought that my whole life, and now I’m 65 years old.\u003c/p>\n\u003cp>Some changes happen quickly. I think it’s a less racist country than it was 40 years ago, it’s a less sexist country than it was 40 years ago, it’s certainly a less homophobic country than it was 40 years ago. Those are amazing changes, right? And if you’re a woman or a black person or a gay person, you might think well, not soon enough. It’s not for me to say, I’m none of those things, but what I can say is that I’ve seen a lot of change, and now we’re seeing change in food.\u003c/p>\n\u003cp>And really, the food thing, this conversation, is only--when was \u003ca href=\"http://michaelpollan.com/books/the-omnivores-dilemma/\" target=\"_blank\">\u003cem>Omnivore’s Dilemma\u003c/em>\u003c/a> published? When was \u003ca href=\"http://www.amazon.com/Fast-Food-Nation-Dark-All-American/dp/0547750331\" target=\"_blank\">\u003cem>Fast Food Nation\u003c/em>\u003c/a> published? This conversation is only 10, 12 years old, and it’s been a broad conversation for only five years.\u003c/p>\n\u003cp>\u003cstrong>What’s stuck out to you as a turning point in this conversation? Has it been a bunch of small changes or one big change?\u003c/strong>\u003c/p>\n\u003cp>Labor has really stuck out for me. The fact that people who cared about food did not talk about labor five years ago and now they do talk about labor, that’s a big deal.\u003c/p>\n\u003cp>\u003cstrong>What do you think caused that change and awareness?\u003c/strong>\u003c/p>\n\u003cp>You can shame people and say “You talk about animals all the time but what about humans?” Even if humans are just animals, why would you care more about the cows than the people in the slaughterhouse? Why would you care more about the lettuce than the farm workers? I think people started to get that. I did write a column, I don’t think it was a very good, but it was an interesting notion: I wrote a column about \u003ca href=\"http://www.nytimes.com/2014/06/25/opinion/mark-bittman-rethinking-the-word-foodie.html\" target=\"_blank\">redefining the word “foodie”\u003c/a> and what people who express an interest in food ought to be interested in, and how that has changed.\u003c/p>\n\u003cp>You didn’t ask me what I had for lunch. You’re not talking to me about how great the food is in Berkeley, have I been to Oakland and eaten at blah blah blah, what my favorite restaurant is in San Francisco or how cool the farmers' market is and all the great stuff you can buy there even though it’s January. We’re not talking about that. We’re talking about the politics of food. That’s incredible. Five years ago, we would not be having this conversation. That’s a big change.\u003c/p>\n\u003cp>\u003cstrong>You talk about all these insurmountable issues--what makes you optimistic?\u003c/strong>\u003c/p>\n\u003cp>Wendell Berry said “Don’t be optimistic, be hopeful.” What’s changed? Many things have changed for the better. \u003ca href=\"http://www.chicagotribune.com/business/breaking/ct-mcdonalds-results-0124-biz-20150123-story.html\" target=\"_blank\">McDonald's lost a ton of money\u003c/a> this year already, farmers' markets are still on the upswing, people talk about food in a way that they didn’t used to talk about it, there’s a lot of changes.\u003c/p>\n\u003cp>\u003cstrong>You've mentioned the new food policies by countries like Greece and Spain and--what, if any, countries are doing it “right?”\u003c/strong>\u003c/p>\n\u003cp>No one’s doing it “right.” Mexico has a national soda and junk food tax, that’s pretty cool. Brazil has a kind of right-to-food statement, that’s pretty cool, but it hasn’t fulfilled it, so that’s disappointing. I’m not aware of anyone who's doing it right.\u003c/p>\n\u003cp>And besides, this is America. It’s unlikely we’re going to mimic anybody. A problem is that we’ve set a bad example in many ways and other countries have followed it. We have shown how bad food can be. We have shown how unhealthy food can be. If you wanted to devise a really bad diet, you couldn’t do a much better job of doing that than we’ve done unintentionally. I think eventually that will change, but it may change other places more quickly than it changes here.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=oYkbw0i6oVI&w=560&h=360]\u003c/p>\n\u003cp>\u003cstrong>At the 2014 New York Times Food for Tomorrow Conference, you said that we have enough food to feed the world (\u003ca href=\"https://www.youtube.com/watch?v=JWKa9DWSlz4\" target=\"_blank\">\u003cstrong>view speech\u003c/strong>\u003c/a>). So what should we instead be talking about when addressing hunger and access issues?\u003c/strong>\u003c/p>\n\u003cp>It’s money that’s the problem. It’s not a food issue; it’s a justice issue. You have never seen a hungry rich person and you never will. You’ll probably never be [hungry]. I never will either. Because we’ll have 20 dollars in our pocket. If we’re hungry we’ll go buy something to eat. There is enough food. It’s just a money question.\u003c/p>\n\u003cp>\u003cstrong>The Bay Area has a notable \u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/go-to-the-atlas.aspx\" target=\"_blank\">amount of food deserts\u003c/a>--for example, just a few miles away from where we are in Berkeley, with its farmers' markets and numerous grocery stores, there are \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert_in_West_Oakland\" target=\"_blank\">parts of West Oakland\u003c/a> that don’t have access to anything like that. What are some ways to combat those kinds of discrepancies?\u003c/strong>\u003c/p>\n\u003cp>What about using schools as distribution centers for subsidized fruits and vegetables? Many people have children, and they go to schools. If you don’t have a child, you could still go to the school. There’s a school in every neighborhood. Neighborhoods are not school deserts; no one calls them school deserts.\u003c/p>\n\u003cp>I mean if you’re talking about a desperate situation--people can’t get healthy food--we are paying, and I don’t say this begrudgingly, but we are paying for the costs of people eating bad food. We call that health care costs. You get sick when you eat bad food. You’re paying one way or another, so why not pay for prevention instead of cure? Especially since the cures don’t work. And the way to pay for prevention is to guarantee that people can eat decent food.\u003c/p>\n\u003cp>In the short term, some people are going to suffer. Nothing I can say can change that. I can’t come up with some hocus pocus “You can cook a mixture of water and cement and it turns into a good dinner.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>People are suffering. we need to fix that. but that’s not a cooking problem. if there’s a cooking problem, I can solve it. Cooking is easy. Social justice problems are not so easy.\u003c/p>\n\n","blocks":[],"excerpt":"\"People are suffering. We need to fix that, but that’s not a cooking problem. If there’s a cooking problem, I can solve it. Cooking is easy. Social justice problems are not so easy.\"","status":"publish","parent":0,"modified":1481593599,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":2174},"headData":{"title":"Bittman Does Berkeley: Talking Food Politics With Mark Bittman | KQED","description":""People are suffering. We need to fix that, but that’s not a cooking problem. If there’s a cooking problem, I can solve it. Cooking is easy. Social justice problems are not so easy."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"93031 http://blogs.kqed.org/bayareabites/?p=93031","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/13/bittman-does-berkeley-talking-food-politics-with-mark-bittman/","disqusTitle":"Bittman Does Berkeley: Talking Food Politics With Mark Bittman","path":"/bayareabites/93031/bittman-does-berkeley-talking-food-politics-with-mark-bittman","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93231\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\" alt=\"Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\" width=\"1000\" height=\"574\" class=\"size-full wp-image-93231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-400x230.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-768x441.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-320x184.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The man who taught America \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=how+to+cook+everything\" target=\"_blank\">how to cook everything\u003c/a> has come to UC Berkeley, and he has a lot to say. \u003ca href=\"http://markbittman.com/\" target=\"_blank\">Mark Bittman\u003c/a>, \u003cem>New York Times\u003c/em> \u003ca href=\"http://bittman.blogs.nytimes.com/?_r=0\" target=\"_blank\">columnist \u003c/a>and author of more than a dozen cookbooks, recently arrived on campus to start his semester as a visiting scholar at the \u003ca href=\"http://food.berkeley.edu/\" target=\"_blank\">Berkeley Food Institute\u003c/a>, the interdisciplinary institute founded in 2013 to research and develop more sustainable food systems.\u003c/p>\n\u003cp>Bittman’s just getting settled (a poster advertising the Berkeley Farmers Markets is his sole contribution to his new office) but he’s already juggling an impressively packed schedule: during his few months at Berkeley, he’ll be lecturing at various classes, working on an assortment of smaller projects and co-hosting \u003ca href=\"http://ourenvironment.berkeley.edu/edible-education.html\" target=\"_blank\">Edible Education\u003c/a>, a series of conversations with food icons including Marion Nestle, Eric Schlosser and Michael Pollan, which will be available \u003ca href=\"http://food.berkeley.edu/edible-education-101/\" target=\"_blank\">for streaming\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_93087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\">\u003cimg class=\"size-full wp-image-93087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\" alt=\"Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\" width=\"1000\" height=\"766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-768x588.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-320x245.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview with Bay Area Bites, Bittman, talked about everything from biking (“The style here is much less aggressive [than NYC]--people stop for lights and all sorts of crazy things”), to what grocery stores he’s excited about (“I’m shopping at \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, and the farmers' markets. I haven’t shopped outside of Berkeley yet, which I’m proud of”), but he was most eager to talk about the issues of food politics that have composed his opinion columns over the last few years.\u003c/p>\n\u003cp>\u003cstrong>Over the last few years, you started writing more about food issues instead of just recipes for the \u003cem>Times\u003c/em>. What precipitated that--did you have a specific “come to God” realization, or was it more of a gradual shift?\u003c/strong>\u003c/p>\n\u003cp>There wasn't a come to God. I was political when I was in my 20s. My come to God moment was the Vietnam War.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Food is attached to the environment, food is attached to health, food is attached to labor, food is attached to social justice, income inequality, it’s all there. Forgive me, but you’re an idiot if you think you can think about food in a vacuum without thinking about those other issues.\u003c/p>\n\u003cp>And then it becomes a political question. Who do you think this country should be run for? I think this country should be run for the benefit of the majority of its people. It’s not being run that way right now. When it is, some of these problems will have taken care of themselves. Sometimes we’re talking about food, and sometimes we’re talking about the bigger picture. Social justice. Democracy. Government. Capitalism.\u003c/p>\n\u003cp>\u003cstrong>You’ve said that we’re focusing on the \u003ca href=\"https://storify.com/DeannaJour231/michael-pollan-mark-bittman-talk-food-policy\" target=\"_blank\">wrong kind of agricultural research\u003c/a>--what should we be looking at instead?\u003c/strong>\u003c/p>\n\u003cp>The focus on ag research for the last 50 or 75 years has all been about yield. We’ve proven that we can grow a lot of corn, and we’ve proven that we can do really amazing things with increasing yield. But that’s not what it’s about. We need to grow food that has minimal impact on the environment--that’s probably not compatible with thinking that yield is the most important thing. We need to grow food that is fair--that may not be compatible with increasing yield. We need to grow food that’s not poisonous--that's probably not compatible with yield. Let’s back up a little bit and ask different questions. Let’s pretend we don’t know as much as we do and say, “If we were starting again, how would we grow food? What would make sense?”\u003c/p>\n\u003cp>\u003cstrong>You touched on this in your recent \u003ca href=\"http://www.washingtonpost.com/opinions/how-a-national-food-policy-could-save-millions-of-american-lives/2014/11/07/89c55e16-637f-11e4-836c-83bc4f26eb67_story.html\" target=\"_blank\">editorial with Michael Pollan\u003c/a> about a national food policy.\u003c/strong>\u003c/p>\n\u003cp>Suppose we started with the notion that food that is sustainable, nutritious, fair and affordable [should be] available to everybody in the United States. It’s not a ridiculous thing to say. It’s actually quite primitive, really. We don’t say that. But if we did say that, how would we then go about fulfilling that mission statement? Suppose we make that our mission statement. I don’t know how we get to that place, but it doesn't mean we shouldn’t be asking those questions.\u003c/p>\n\u003cp>\u003cstrong>What would it take to get there?\u003c/strong>\u003c/p>\n\u003cp>Well, if Obama was a progressive as we thought he was in 2008, and if there had been a cooperative congress all the way through--it might have happened. Maybe he should have pushed it in 2008 when there was a more cooperative congress. I think what it takes is a well-intentioned president, a well-intentioned Congress, a not-stacked Supreme Court. It’s a lot. It may not happen in my lifetime. It may not happen in your lifetime. But that is the goal.\u003c/p>\n\u003cp>We can all make changes in our own lives, we can all eat better. We can shop at farmers' markets, we can talk about this stuff until we’re blue in the face. We can convince all our friends to eat well, blah blah blah--that’s change, that’s for real.\u003c/p>\n\u003cp>But there's some change that’s going to have to come from the top down. You need agencies that don’t have revolving door policies so that you have principled people running agencies. You need to have courts that understand that when an agency makes a decision, it’s a well-intentioned decision and the industry shouldn’t be able to challenge every single thing that affects them and so on down the line. When do those stars align?\u003c/p>\n\u003cp>I feel like in every interview I wind up saying “We're not patient enough.” And the fact is, I have to remind myself that I’m not patient enough. I think change should happen more quickly, but I’ve thought that my whole life, and now I’m 65 years old.\u003c/p>\n\u003cp>Some changes happen quickly. I think it’s a less racist country than it was 40 years ago, it’s a less sexist country than it was 40 years ago, it’s certainly a less homophobic country than it was 40 years ago. Those are amazing changes, right? And if you’re a woman or a black person or a gay person, you might think well, not soon enough. It’s not for me to say, I’m none of those things, but what I can say is that I’ve seen a lot of change, and now we’re seeing change in food.\u003c/p>\n\u003cp>And really, the food thing, this conversation, is only--when was \u003ca href=\"http://michaelpollan.com/books/the-omnivores-dilemma/\" target=\"_blank\">\u003cem>Omnivore’s Dilemma\u003c/em>\u003c/a> published? When was \u003ca href=\"http://www.amazon.com/Fast-Food-Nation-Dark-All-American/dp/0547750331\" target=\"_blank\">\u003cem>Fast Food Nation\u003c/em>\u003c/a> published? This conversation is only 10, 12 years old, and it’s been a broad conversation for only five years.\u003c/p>\n\u003cp>\u003cstrong>What’s stuck out to you as a turning point in this conversation? Has it been a bunch of small changes or one big change?\u003c/strong>\u003c/p>\n\u003cp>Labor has really stuck out for me. The fact that people who cared about food did not talk about labor five years ago and now they do talk about labor, that’s a big deal.\u003c/p>\n\u003cp>\u003cstrong>What do you think caused that change and awareness?\u003c/strong>\u003c/p>\n\u003cp>You can shame people and say “You talk about animals all the time but what about humans?” Even if humans are just animals, why would you care more about the cows than the people in the slaughterhouse? Why would you care more about the lettuce than the farm workers? I think people started to get that. I did write a column, I don’t think it was a very good, but it was an interesting notion: I wrote a column about \u003ca href=\"http://www.nytimes.com/2014/06/25/opinion/mark-bittman-rethinking-the-word-foodie.html\" target=\"_blank\">redefining the word “foodie”\u003c/a> and what people who express an interest in food ought to be interested in, and how that has changed.\u003c/p>\n\u003cp>You didn’t ask me what I had for lunch. You’re not talking to me about how great the food is in Berkeley, have I been to Oakland and eaten at blah blah blah, what my favorite restaurant is in San Francisco or how cool the farmers' market is and all the great stuff you can buy there even though it’s January. We’re not talking about that. We’re talking about the politics of food. That’s incredible. Five years ago, we would not be having this conversation. That’s a big change.\u003c/p>\n\u003cp>\u003cstrong>You talk about all these insurmountable issues--what makes you optimistic?\u003c/strong>\u003c/p>\n\u003cp>Wendell Berry said “Don’t be optimistic, be hopeful.” What’s changed? Many things have changed for the better. \u003ca href=\"http://www.chicagotribune.com/business/breaking/ct-mcdonalds-results-0124-biz-20150123-story.html\" target=\"_blank\">McDonald's lost a ton of money\u003c/a> this year already, farmers' markets are still on the upswing, people talk about food in a way that they didn’t used to talk about it, there’s a lot of changes.\u003c/p>\n\u003cp>\u003cstrong>You've mentioned the new food policies by countries like Greece and Spain and--what, if any, countries are doing it “right?”\u003c/strong>\u003c/p>\n\u003cp>No one’s doing it “right.” Mexico has a national soda and junk food tax, that’s pretty cool. Brazil has a kind of right-to-food statement, that’s pretty cool, but it hasn’t fulfilled it, so that’s disappointing. I’m not aware of anyone who's doing it right.\u003c/p>\n\u003cp>And besides, this is America. It’s unlikely we’re going to mimic anybody. A problem is that we’ve set a bad example in many ways and other countries have followed it. We have shown how bad food can be. We have shown how unhealthy food can be. If you wanted to devise a really bad diet, you couldn’t do a much better job of doing that than we’ve done unintentionally. I think eventually that will change, but it may change other places more quickly than it changes here.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/oYkbw0i6oVI'\n title='//www.youtube.com/embed/oYkbw0i6oVI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>At the 2014 New York Times Food for Tomorrow Conference, you said that we have enough food to feed the world (\u003ca href=\"https://www.youtube.com/watch?v=JWKa9DWSlz4\" target=\"_blank\">\u003cstrong>view speech\u003c/strong>\u003c/a>). So what should we instead be talking about when addressing hunger and access issues?\u003c/strong>\u003c/p>\n\u003cp>It’s money that’s the problem. It’s not a food issue; it’s a justice issue. You have never seen a hungry rich person and you never will. You’ll probably never be [hungry]. I never will either. Because we’ll have 20 dollars in our pocket. If we’re hungry we’ll go buy something to eat. There is enough food. It’s just a money question.\u003c/p>\n\u003cp>\u003cstrong>The Bay Area has a notable \u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/go-to-the-atlas.aspx\" target=\"_blank\">amount of food deserts\u003c/a>--for example, just a few miles away from where we are in Berkeley, with its farmers' markets and numerous grocery stores, there are \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert_in_West_Oakland\" target=\"_blank\">parts of West Oakland\u003c/a> that don’t have access to anything like that. What are some ways to combat those kinds of discrepancies?\u003c/strong>\u003c/p>\n\u003cp>What about using schools as distribution centers for subsidized fruits and vegetables? Many people have children, and they go to schools. If you don’t have a child, you could still go to the school. There’s a school in every neighborhood. Neighborhoods are not school deserts; no one calls them school deserts.\u003c/p>\n\u003cp>I mean if you’re talking about a desperate situation--people can’t get healthy food--we are paying, and I don’t say this begrudgingly, but we are paying for the costs of people eating bad food. We call that health care costs. You get sick when you eat bad food. You’re paying one way or another, so why not pay for prevention instead of cure? Especially since the cures don’t work. And the way to pay for prevention is to guarantee that people can eat decent food.\u003c/p>\n\u003cp>In the short term, some people are going to suffer. Nothing I can say can change that. I can’t come up with some hocus pocus “You can cook a mixture of water and cement and it turns into a good dinner.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>People are suffering. we need to fix that. but that’s not a cooking problem. if there’s a cooking problem, I can solve it. Cooking is easy. Social justice problems are not so easy.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93031/bittman-does-berkeley-talking-food-politics-with-mark-bittman","authors":["5566"],"categories":["bayareabites_109","bayareabites_752","bayareabites_264","bayareabites_1962","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_14124","bayareabites_9645","bayareabites_9531","bayareabites_2722","bayareabites_11449","bayareabites_676","bayareabites_97","bayareabites_9649"],"featImg":"bayareabites_93231","label":"bayareabites"},"bayareabites_78482":{"type":"posts","id":"bayareabites_78482","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78482","score":null,"sort":[1393092016000]},"guestAuthors":[],"slug":"conversation-top-dog-guy","title":"A Conversation with the Top Dog Guy","publishDate":1393092016,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78484\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog.jpg\" alt=\"Top Dog Guy. Photo: Sam La Rockwell\" width=\"659\" height=\"439\" class=\"size-full wp-image-78484\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top Dog Guy. Photo: Sam La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Max Gibson, \u003ca href=\"http://oaklandlocal.com/2014/02/the-top-dog-guy/\" target=\"_blank\">Oakland Local\u003c/a> (2/18/2014)\u003c/p>\n\u003cp>It was out of the corner of my eye that I noticed him. “Holy crap, that’s the dude from \u003ca href=\"http://www.topdoghotdogs.com/\" target=\"_blank\">Top Dog\u003c/a>,” I thought to myself as I drove up Franklin Street through Downtown Oakland. It was almost like seeing a superhero out of character, like a quasi-celebrity sighting.\u003c/p>\n\u003cp>Beloved by many for its dedication to quality sausages, Top Dog has grown into a staple of the Bay Area since its inception. With four locations scattered throughout Oakland and Berkeley, by far and away the most notable, nostalgic and revered Top Dog establishment lies at the corner of Durant and Bowditch, conveniently nestled within the geographic sphere of UC Berkeley. One of the definitive go-to’s when it comes to late night food excursions, Top Dog holds a special place in the memories of most folks who came up in or around Berkeley.\u003c/p>\n\u003cp>Seminal to many Top Dog experiences are the interactions with the employees, but one such employee stands out over the others. Often polarizing and hardly forgettable, Top Dog’s most memorable figure chose to remain nameless for the purposes of our interview. But for the past 23 years, depending on the circumstance, most of the restaurant’s late-night patrons have felt either the charisma or the wrath of the man known most commonly as “The Top Dog Guy.”\u003c/p>\n\u003cp>When I saw him walking his two dogs as I drove down the street that sunny morning, I had to pull over. “I got to ask him for an interview,” I thought. “At the least show him love for serving me hot dogs for the last decade and a half.” As I hopped out of the car to approach him, I noticed that one of his dogs was relieving itself.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Hey, my name’s Max,” I said as I got close. My timing couldn’t have been more off, as he crouched down to pick up his dog’s poop. We were both a bit flustered. Somehow, with poop in hand, and me grossly double-parked, we managed to exchange information, and set up a time for coffee. Having spent so many memorable teenage nights outside Top Dog’s doors, it seemed only appropriate to pick the brain of the man behind the counter.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>So what’s the anatomy of a Top Dog? You serve a quality product in 13 varieties, but what’s the magic in it? And what’s good with that bun?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>The bun is a big part of the success, man. The thing that we shoot for with the bun is finding a bun that is light enough so that it doesn’t overshadow the dog, so your teeth can sink into it but you don’t have to chew the bun. You don’t want to spend most of your time chewing the bun. So instead of sourdough, we use a French Roll, which is much softer and will almost melt in your mouth.\u003c/p>\n\u003cp>You want to get it so that when you toast it up, it’s light and toasty on the outside, but soft on the inside, so we use sesame seeds on the exterior to allow the top to toast without burning all the way through. The sesame seeds absorb some of the heat from the toasting process.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>That’s a process to say the least. How long have you been working at Top Dog?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>A long time, man. Long enough to see a kid go from junior high, all the way through college, law school and his profession and is still coming to me for food. And coming in and bringing their folks, when they wanna tell their friends, “Hey this is what Berkeley is like.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>How does that make you feel?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It makes me feel like I’ve done a good job. You know I’ve worked at my job for a really long time…\u003c/p>\n\u003cp>\u003cstrong>\u003cem>About how long?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>About 23 years now. I started my freshman year of college. I can remember the date because it was four weeks into the semester when I got that letter that I owed the dorms money. So I had to come up with a way to pay them the extra money that my student loans would not. That’s when I started working at Top Dog.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>About what year was this?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>1990.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What was Top Dog like back then? I was three, but was Top Dog in the same location? Was it as popular? What was the environment like when you first started?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It’s funny, but what happened going into the 90’s was that our business at Top Dog probably reached its lowest point. A lot of it had to do with a big mad cow scare in America at the time. It totally rocked the beef world. At the same time there was also a growing vegetarian movement, and being the typical Berkeley hippie campus that is was, a certain percentage of students at least gave lip service to being vegetarian. Every freshman wanted to claim that they were a vegetarian. It was the PC thing to do at the time. So the mid-’90s were kind of slow at Top Dog.\u003c/p>\n\u003cfigure id=\"attachment_78485\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog2.jpg\" alt=\"Top Dog. Photo: Scott La Rockwell\" width=\"300\" height=\"199\" class=\"size-full wp-image-78485\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top Dog. Photo: Scott La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>How would you describe working there during that time?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It was good. But around ’97-’98 I fell into something that I refer to as the 7-year itch that Top Dog employees get. At that store, being where it is, we tend to get a lot of college employees, with students working their way through college. For a number of reasons someone will get a job their freshman or sophomore year and will work throughout their whole college career. A chill job with four stores, it’s easy to build a schedule around your classes. The pay, flexibility and freedom is really attractive, particularly to more independent minded individuals.\u003c/p>\n\u003cp>The first three years, while they’re in college, they love the job and they’re great at the job. Then they graduate with high hopes, having graduated from one of the best public universities in the country. So you graduate and sort of expect the world to be open to you, and it is not.\u003c/p>\n\u003cp>It dawned on me then that this idea that, just because you go to a good school and come out with your college education, there’s gonna be this $70,000 job just waiting for you, where you’re sitting at an office desk pushing paper–is over. That dream is no longer accessible.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>That’s crazy that you saw that then. I graduated in 2009, and a lot of peers, (myself included) still held onto that expectation. That sense of entitlement, where just because you went to a good school you’ll get a good job. To see that coming in 1994 is incredible.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[As an employee] you’re sitting there working, and night after night you’re serving these college students who are filled with so much promise and enthusiasm for the future… and you begin to realize that although there are opportunities out there, there isn’t a plethora of opportunities; the world is just hard. So how do you reconcile that when you’re working every night serving these kids who are so full of hope?\u003c/p>\n\u003cp>You don’t see the kids who move home, or drop out because times are rough. What you do notice are the kids who graduate and then do come back, and they’re so happy with their professional job. It can wear on people, so I’ve come to refer to it as the seven-year itch, and it’s broken many a Top Dog employee.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you like about working at Top Dog?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>There’s this perception in America that a truly educated man wouldn’t work with their hands. That somehow that’s beneath them, because an educated person uses their mind… But why is a person that works with their hands any less intelligent than one that sits at a desk?\u003c/p>\n\u003cp>What ever happened to being a good honest person, who does a good job and is proud of the work they do to make a living? What ever happened to that? There’s nothing wrong with getting dirty and sweaty at work. That’s what showers are for… Whether I’m a garbage man, a carpenter, or a brick layer says nothing about the thoughts that go through my head and what I think of the world…\u003c/p>\n\u003cp>The one con I have that still persists to this day, is that many people that come into my work see me as some uneducated black man, slaving away at some job. That was the big thing in the negative column, but that’s the only thing.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Really the only thing… That’s pretty good.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Well I mean you’ve got to deal with some assholes every once in a while.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>How do you deal with that?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Well an asshole can ruin your night if you let them. But I’m serving 500 people over the course of a night so that doesn’t mean everybody’s an asshole. It’s not like the asshole goes in the negative column because there’s really not that many of them.\u003c/p>\n\u003cp>On the big football nights you know you’re gonna be busy and it’s easy to let one asshole get to you, and then you become short or irritable with other paying customers. So on those nights I just take a moment to go “Woosah…Woooosahhh.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What does “Woosah” do?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It’s a meditation term to breathe and relax. I can’t let myself get so worked up about what may happen that I then make it happen.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Yeah man, because to be honest, I’ve seen you go bad on more than a couple people in the 10 or so years I’ve been coming to Top Dog… On some, “Let me just get my Top Dog and get out of this dude’s way…”\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I can’t fake it… Any mood I’m in is the mood I’m gonna be in at work. It’s spontaneous, whatever comes off. What I can work on though is what I call “The Hulk.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>The Hulk?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>You’re familiar with The Hulk. Let me give you an example: it’s a Friday night and I’m kinda stressed because I know it’s gonna be a busy night. I’m doing my thing trying to get the shop up and running. But for a number of reasons I can’t get ahead of the pace of the way things are going because of the flow. Some nights you start off slow and get hit hard at midnight. Other nights, you’re swamped the whole way through.\u003c/p>\n\u003cp>So what happens is that if I can’t get ahead, I get stressed–and unlike other employees, I’m a perfectionist at my job. I can’t half-ass through anything. When I’m behind that counter my grill has to be stocked, and everything needs to be in the right order. And then sure enough, 11 o’clock comes and someone comes in asking, “Well what does a kielbasa taste like? What do you recommend?” And then the line starts piling up. And then the asshole comes in and think they’re going to make demands, “Where’s my Top Dog?! I ordered before him!” etc. etc. And then that’s when you snap.\u003c/p>\n\u003cp>“No you fuckin’ didn’t! You think I don’t know what’s going on? Does it look like I’m fuckin’ wingin’ it? Does it look like this is my first fuckin’ day? Shut the fuck up and eat, or you can take your money back and get the hell out. Make a decision right now….!” That’s The Hulk. And he comes out because the tipping point happens and Bruce Banner goes away. Now you’re forced to deal with The Hulk. You asked for him you got him. And the thing with The Hulk, is that you can’t put The Hulk back in a box. Once The Hulk has been released, you have to let it run its course. There is nothing you can do until his hunger has been satiated. Which means it’s gonna be that way for as long as the store is crowded, or until I can step outside and smoke myself a bowl.\u003c/p>\n\u003cp>It’s funny the green makes the green go away. (Laughs)\u003c/p>\n\u003cfigure id=\"attachment_78486\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog3.jpg\" alt=\"Customers waiting at Top Dog. Photo: Scott La Rockwell\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-78486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers waiting at Top Dog. Photo: Scott La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>I feel it. I feel it.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Have you ever taken into consideration the fact that The Hulk may come out, but then there are people in line that have never been to Top Dog, and their first time interacting with the Top Dog establishment is getting a quality dog from The Hulk?\u003c/p>\n\u003cp>I very much consider it. Because when you’re done with work and you lay down to go to sleep your mind’s still racing from the night’s work. And what happens is I’ll run through the night in my head. Sometimes it’s actually the people who pissed you off that you remember. But I can honestly say that more times than not, if The Hulk came out, what plays in my mind is that customer who got The Hulk who didn’t deserve it. And I think, “Damn, if only I could’ve calmed down and acted with a little more patience.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Do other employees deal with annoying customers in a similar way to you?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve taken on maybe eight Padawans in my tenure at Top Dog.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What’s a Padawan?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>You familiar with Star Wars?\u003c/p>\n\u003cp>\u003cstrong>\u003cem>No but my dad is…\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>A Padawan is a young Jedi in training. Not to boast, but I am extremely good at my job. I can say with not a lot of humility that I’m the best that’s ever done my job. We’ve had some characters come in for a few years and hold it down, maybe 14 years. But I can say that I am more recognized and more well known than any of those people. I do my job spectacularly.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Does that give you a sense of pride?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It does because I’m someone who believes that anything can be an art. If you are going to do something you can make an art out of it. You can be an artist and be a builder. You can be an artist and make food. Anything that we do can be turned into an art if you do it with pride, skill dedication and true emotion.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>When you do something with integrity.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Yes, integrity. Whether you’re building a skyscraper or running a newspaper, it becomes something that connects us when it has another person’s real emotion in it. How can it not?\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you like to do in your spare time?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>After 23 years I don’t have that much spare time. But when I do, I spend it with my dogs, or I’m watching MSNBC. Got a huge crush on Rachel Maddow.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you think you’ll remember about your time at Top Dog once you’re done?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve been in places all over, from Chicago to Hawaii, and I’ve had people recognize me from Top Dog. And the nice thing about that is knowing that I made an impression on them–that they remembered the experience. The combination of our service, the environment and the product is like a show of sorts. When I’m behind that counter I’m putting on a show, and it’s nice knowing that the show was appreciated.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This interview was originally written by Max Gibson for Wine & Bowties. For more feature articles visit \u003ca href=\"http://wineandbowties.com/\" target=\"_blank\">www.wineandbowties.com\u003c/a>\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Max Gibson talks to \"The Top Dog Guy\" about working there for 23 years, watching college kids come and go, and how to deal with jerks.","status":"publish","parent":0,"modified":1393271016,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":64,"wordCount":2833},"headData":{"title":"A Conversation with the Top Dog Guy | KQED","description":"Max Gibson talks to "The Top Dog Guy" about working there for 23 years, watching college kids come and go, and how to deal with jerks.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"78482 http://blogs.kqed.org/bayareabites/?p=78482","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/22/conversation-top-dog-guy/","disqusTitle":"A Conversation with the Top Dog Guy","path":"/bayareabites/78482/conversation-top-dog-guy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78484\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog.jpg\" alt=\"Top Dog Guy. Photo: Sam La Rockwell\" width=\"659\" height=\"439\" class=\"size-full wp-image-78484\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top Dog Guy. Photo: Sam La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Max Gibson, \u003ca href=\"http://oaklandlocal.com/2014/02/the-top-dog-guy/\" target=\"_blank\">Oakland Local\u003c/a> (2/18/2014)\u003c/p>\n\u003cp>It was out of the corner of my eye that I noticed him. “Holy crap, that’s the dude from \u003ca href=\"http://www.topdoghotdogs.com/\" target=\"_blank\">Top Dog\u003c/a>,” I thought to myself as I drove up Franklin Street through Downtown Oakland. It was almost like seeing a superhero out of character, like a quasi-celebrity sighting.\u003c/p>\n\u003cp>Beloved by many for its dedication to quality sausages, Top Dog has grown into a staple of the Bay Area since its inception. With four locations scattered throughout Oakland and Berkeley, by far and away the most notable, nostalgic and revered Top Dog establishment lies at the corner of Durant and Bowditch, conveniently nestled within the geographic sphere of UC Berkeley. One of the definitive go-to’s when it comes to late night food excursions, Top Dog holds a special place in the memories of most folks who came up in or around Berkeley.\u003c/p>\n\u003cp>Seminal to many Top Dog experiences are the interactions with the employees, but one such employee stands out over the others. Often polarizing and hardly forgettable, Top Dog’s most memorable figure chose to remain nameless for the purposes of our interview. But for the past 23 years, depending on the circumstance, most of the restaurant’s late-night patrons have felt either the charisma or the wrath of the man known most commonly as “The Top Dog Guy.”\u003c/p>\n\u003cp>When I saw him walking his two dogs as I drove down the street that sunny morning, I had to pull over. “I got to ask him for an interview,” I thought. “At the least show him love for serving me hot dogs for the last decade and a half.” As I hopped out of the car to approach him, I noticed that one of his dogs was relieving itself.\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>“Hey, my name’s Max,” I said as I got close. My timing couldn’t have been more off, as he crouched down to pick up his dog’s poop. We were both a bit flustered. Somehow, with poop in hand, and me grossly double-parked, we managed to exchange information, and set up a time for coffee. Having spent so many memorable teenage nights outside Top Dog’s doors, it seemed only appropriate to pick the brain of the man behind the counter.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>So what’s the anatomy of a Top Dog? You serve a quality product in 13 varieties, but what’s the magic in it? And what’s good with that bun?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>The bun is a big part of the success, man. The thing that we shoot for with the bun is finding a bun that is light enough so that it doesn’t overshadow the dog, so your teeth can sink into it but you don’t have to chew the bun. You don’t want to spend most of your time chewing the bun. So instead of sourdough, we use a French Roll, which is much softer and will almost melt in your mouth.\u003c/p>\n\u003cp>You want to get it so that when you toast it up, it’s light and toasty on the outside, but soft on the inside, so we use sesame seeds on the exterior to allow the top to toast without burning all the way through. The sesame seeds absorb some of the heat from the toasting process.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>That’s a process to say the least. How long have you been working at Top Dog?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>A long time, man. Long enough to see a kid go from junior high, all the way through college, law school and his profession and is still coming to me for food. And coming in and bringing their folks, when they wanna tell their friends, “Hey this is what Berkeley is like.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>How does that make you feel?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It makes me feel like I’ve done a good job. You know I’ve worked at my job for a really long time…\u003c/p>\n\u003cp>\u003cstrong>\u003cem>About how long?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>About 23 years now. I started my freshman year of college. I can remember the date because it was four weeks into the semester when I got that letter that I owed the dorms money. So I had to come up with a way to pay them the extra money that my student loans would not. That’s when I started working at Top Dog.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>About what year was this?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>1990.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What was Top Dog like back then? I was three, but was Top Dog in the same location? Was it as popular? What was the environment like when you first started?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It’s funny, but what happened going into the 90’s was that our business at Top Dog probably reached its lowest point. A lot of it had to do with a big mad cow scare in America at the time. It totally rocked the beef world. At the same time there was also a growing vegetarian movement, and being the typical Berkeley hippie campus that is was, a certain percentage of students at least gave lip service to being vegetarian. Every freshman wanted to claim that they were a vegetarian. It was the PC thing to do at the time. So the mid-’90s were kind of slow at Top Dog.\u003c/p>\n\u003cfigure id=\"attachment_78485\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog2.jpg\" alt=\"Top Dog. Photo: Scott La Rockwell\" width=\"300\" height=\"199\" class=\"size-full wp-image-78485\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top Dog. Photo: Scott La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>How would you describe working there during that time?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It was good. But around ’97-’98 I fell into something that I refer to as the 7-year itch that Top Dog employees get. At that store, being where it is, we tend to get a lot of college employees, with students working their way through college. For a number of reasons someone will get a job their freshman or sophomore year and will work throughout their whole college career. A chill job with four stores, it’s easy to build a schedule around your classes. The pay, flexibility and freedom is really attractive, particularly to more independent minded individuals.\u003c/p>\n\u003cp>The first three years, while they’re in college, they love the job and they’re great at the job. Then they graduate with high hopes, having graduated from one of the best public universities in the country. So you graduate and sort of expect the world to be open to you, and it is not.\u003c/p>\n\u003cp>It dawned on me then that this idea that, just because you go to a good school and come out with your college education, there’s gonna be this $70,000 job just waiting for you, where you’re sitting at an office desk pushing paper–is over. That dream is no longer accessible.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>That’s crazy that you saw that then. I graduated in 2009, and a lot of peers, (myself included) still held onto that expectation. That sense of entitlement, where just because you went to a good school you’ll get a good job. To see that coming in 1994 is incredible.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[As an employee] you’re sitting there working, and night after night you’re serving these college students who are filled with so much promise and enthusiasm for the future… and you begin to realize that although there are opportunities out there, there isn’t a plethora of opportunities; the world is just hard. So how do you reconcile that when you’re working every night serving these kids who are so full of hope?\u003c/p>\n\u003cp>You don’t see the kids who move home, or drop out because times are rough. What you do notice are the kids who graduate and then do come back, and they’re so happy with their professional job. It can wear on people, so I’ve come to refer to it as the seven-year itch, and it’s broken many a Top Dog employee.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you like about working at Top Dog?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>There’s this perception in America that a truly educated man wouldn’t work with their hands. That somehow that’s beneath them, because an educated person uses their mind… But why is a person that works with their hands any less intelligent than one that sits at a desk?\u003c/p>\n\u003cp>What ever happened to being a good honest person, who does a good job and is proud of the work they do to make a living? What ever happened to that? There’s nothing wrong with getting dirty and sweaty at work. That’s what showers are for… Whether I’m a garbage man, a carpenter, or a brick layer says nothing about the thoughts that go through my head and what I think of the world…\u003c/p>\n\u003cp>The one con I have that still persists to this day, is that many people that come into my work see me as some uneducated black man, slaving away at some job. That was the big thing in the negative column, but that’s the only thing.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Really the only thing… That’s pretty good.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Well I mean you’ve got to deal with some assholes every once in a while.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>How do you deal with that?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Well an asshole can ruin your night if you let them. But I’m serving 500 people over the course of a night so that doesn’t mean everybody’s an asshole. It’s not like the asshole goes in the negative column because there’s really not that many of them.\u003c/p>\n\u003cp>On the big football nights you know you’re gonna be busy and it’s easy to let one asshole get to you, and then you become short or irritable with other paying customers. So on those nights I just take a moment to go “Woosah…Woooosahhh.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What does “Woosah” do?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It’s a meditation term to breathe and relax. I can’t let myself get so worked up about what may happen that I then make it happen.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Yeah man, because to be honest, I’ve seen you go bad on more than a couple people in the 10 or so years I’ve been coming to Top Dog… On some, “Let me just get my Top Dog and get out of this dude’s way…”\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I can’t fake it… Any mood I’m in is the mood I’m gonna be in at work. It’s spontaneous, whatever comes off. What I can work on though is what I call “The Hulk.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>The Hulk?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>You’re familiar with The Hulk. Let me give you an example: it’s a Friday night and I’m kinda stressed because I know it’s gonna be a busy night. I’m doing my thing trying to get the shop up and running. But for a number of reasons I can’t get ahead of the pace of the way things are going because of the flow. Some nights you start off slow and get hit hard at midnight. Other nights, you’re swamped the whole way through.\u003c/p>\n\u003cp>So what happens is that if I can’t get ahead, I get stressed–and unlike other employees, I’m a perfectionist at my job. I can’t half-ass through anything. When I’m behind that counter my grill has to be stocked, and everything needs to be in the right order. And then sure enough, 11 o’clock comes and someone comes in asking, “Well what does a kielbasa taste like? What do you recommend?” And then the line starts piling up. And then the asshole comes in and think they’re going to make demands, “Where’s my Top Dog?! I ordered before him!” etc. etc. And then that’s when you snap.\u003c/p>\n\u003cp>“No you fuckin’ didn’t! You think I don’t know what’s going on? Does it look like I’m fuckin’ wingin’ it? Does it look like this is my first fuckin’ day? Shut the fuck up and eat, or you can take your money back and get the hell out. Make a decision right now….!” That’s The Hulk. And he comes out because the tipping point happens and Bruce Banner goes away. Now you’re forced to deal with The Hulk. You asked for him you got him. And the thing with The Hulk, is that you can’t put The Hulk back in a box. Once The Hulk has been released, you have to let it run its course. There is nothing you can do until his hunger has been satiated. Which means it’s gonna be that way for as long as the store is crowded, or until I can step outside and smoke myself a bowl.\u003c/p>\n\u003cp>It’s funny the green makes the green go away. (Laughs)\u003c/p>\n\u003cfigure id=\"attachment_78486\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog3.jpg\" alt=\"Customers waiting at Top Dog. Photo: Scott La Rockwell\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-78486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers waiting at Top Dog. Photo: Scott La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>I feel it. I feel it.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Have you ever taken into consideration the fact that The Hulk may come out, but then there are people in line that have never been to Top Dog, and their first time interacting with the Top Dog establishment is getting a quality dog from The Hulk?\u003c/p>\n\u003cp>I very much consider it. Because when you’re done with work and you lay down to go to sleep your mind’s still racing from the night’s work. And what happens is I’ll run through the night in my head. Sometimes it’s actually the people who pissed you off that you remember. But I can honestly say that more times than not, if The Hulk came out, what plays in my mind is that customer who got The Hulk who didn’t deserve it. And I think, “Damn, if only I could’ve calmed down and acted with a little more patience.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Do other employees deal with annoying customers in a similar way to you?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve taken on maybe eight Padawans in my tenure at Top Dog.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What’s a Padawan?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>You familiar with Star Wars?\u003c/p>\n\u003cp>\u003cstrong>\u003cem>No but my dad is…\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>A Padawan is a young Jedi in training. Not to boast, but I am extremely good at my job. I can say with not a lot of humility that I’m the best that’s ever done my job. We’ve had some characters come in for a few years and hold it down, maybe 14 years. But I can say that I am more recognized and more well known than any of those people. I do my job spectacularly.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Does that give you a sense of pride?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It does because I’m someone who believes that anything can be an art. If you are going to do something you can make an art out of it. You can be an artist and be a builder. You can be an artist and make food. Anything that we do can be turned into an art if you do it with pride, skill dedication and true emotion.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>When you do something with integrity.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Yes, integrity. Whether you’re building a skyscraper or running a newspaper, it becomes something that connects us when it has another person’s real emotion in it. How can it not?\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you like to do in your spare time?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>After 23 years I don’t have that much spare time. But when I do, I spend it with my dogs, or I’m watching MSNBC. Got a huge crush on Rachel Maddow.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you think you’ll remember about your time at Top Dog once you’re done?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve been in places all over, from Chicago to Hawaii, and I’ve had people recognize me from Top Dog. And the nice thing about that is knowing that I made an impression on them–that they remembered the experience. The combination of our service, the environment and the product is like a show of sorts. When I’m behind that counter I’m putting on a show, and it’s nice knowing that the show was appreciated.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This interview was originally written by Max Gibson for Wine & Bowties. For more feature articles visit \u003ca href=\"http://wineandbowties.com/\" target=\"_blank\">www.wineandbowties.com\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78482/conversation-top-dog-guy","authors":["5475"],"categories":["bayareabites_109","bayareabites_63","bayareabites_1875","bayareabites_12093","bayareabites_181"],"tags":["bayareabites_14751","bayareabites_2346","bayareabites_14757","bayareabites_12132","bayareabites_13097","bayareabites_9649"],"featImg":"bayareabites_78484","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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