After a Long Wait, Horn Barbecue Opens Saturday in Old Brown Sugar Kitchen Space
Former Black Panther Launches Oakland Urban Farm to Give Ex-Prisoners a Fresh Start
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Newcomer Kilovolt Coffee Lights Up West Oakland
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NOSH is produced by \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>, Berkeley’s locally grown, independent news website.","avatar":"https://secure.gravatar.com/avatar/81dfb429e31c636d536dc580cea21903?s=600&d=blank&r=g","twitter":"ebnosh","facebook":"ebnosh","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Berkeleyside NOSH | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/81dfb429e31c636d536dc580cea21903?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/81dfb429e31c636d536dc580cea21903?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/berkeleysidenosh"},"uramakrishnan":{"type":"authors","id":"11689","meta":{"index":"authors_1591205172","id":"11689","found":true},"name":"Urmila Ramakrishnan","firstName":"Urmila","lastName":"Ramakrishnan","slug":"uramakrishnan","email":"uramakrishnan@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Food Editor","bio":"Urmila Ramakrishnan is KQED Arts & Culture’s food editor and an award-winning food journalist based in the Bay Area. Her multi-platform work has been featured in \u003ci>The New York Times\u003c/i>, \u003ci>Edible\u003c/i>, \u003ci>The San Francisco Chronicle\u003c/i>, among other publications. She’s a kitchen gadget enthusiast who also loves food puns. Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_139388":{"type":"posts","id":"bayareabites_139388","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139388","score":null,"sort":[1603480682000]},"guestAuthors":[],"slug":"after-a-long-wait-horn-barbecue-opens-saturday-in-old-brown-sugar-kitchen-space","title":"After a Long Wait, Horn Barbecue Opens Saturday in Old Brown Sugar Kitchen Space","publishDate":1603480682,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The wait is finally over for pit master Matt Horn. After first announcing that he found a permanent home in August 2019 for a brick-and-mortar location, he's finally opening up with ribs, brisket and more on Saturday at 2534 Mandela Parkway in Oakland.\u003c/p>\n\u003cp>According to the\u003cem>\u003ca href=\"https://www.sfchronicle.com/food/article/Oakland-s-Horn-Barbecue-may-finally-open-this-15640609.php\"> San Francisco Chronicle\u003c/a>\u003c/em>, Horn originally intended to open in September, but had to stop because of permitting delays and hurdles. \"Nothing [of] great worth in life comes without struggle,\" said Horn in an email. Horn also faced construction challenges, a pandemic and working with the city's restrictions.\u003c/p>\n\u003cfigure id=\"attachment_139391\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139391\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-800x640.jpg\" alt=\"Selection of meats, hotlinks, brisket and ribs on a metal sheet tray\" width=\"800\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A selection of meats from Horn Barbecue, including brisket, hotlinks and ribs \u003ccite>(Courtesy of Horn Barbecue)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What started in 2016 at the Tracy Farmers Market transformed quickly into pop-ups that drew crowds of over a thousand. He became a barbecue pop-up legend, serving Texas-inspired brisket and creating a new category of \"West Coast barbecue\" that draws on the Lone Star State's style coupled with inspiration from the Black South. Diners were willing to wait more than four hours for the chance to get some hot links and smoked ribs.\u003c/p>\n\u003cfigure id=\"attachment_139392\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139392\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-800x533.jpg\" alt=\"Sandwich\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sandwiches are a new addition to Horn's menu. \u003ccite>(Courtesy of Horn Barbecue)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu at the new location will feature some of the pop-up's favorites, like smoked brisket, beef ribs, pulled pork, turkey and spareribs sold by the pound. There will also be some new items, like half and whole quartered chickens, homemade hot links and sandwiches. On a special rotation, Horn is adding a whole hog roasting, along with oxtails and lamb shoulders on Saturdays. Beyond the meats, sides will include pit beans, collards, black-eyed peas, potato salad, slaw, potatoes and corn bread. There will also be desserts like bourbon bread pudding and rum cake.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID=\"bayareabites_132331, bayareabites_112282, bayareabites_137291, bayareabites_13832886\" \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">label=\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">\"More Bay Area Food News and Guides\"]\u003c/span>\u003c/p>\n\u003cp>Alameda county's COVID-19 restrictions are currently at the orange tier, meaning that outdoor dining is permitted and indoor dining is allowed at 25% capacity or up to 100 people. Horn Barbecue's interior features custom cowhide bar stools with a central view of the 750-square-foot pit room, which is said to be California's first indoor smoker. The West Oakland spot formerly housed Brown Sugar Kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Horn grew up eating barbecue occasionally on the weekends, and after one bad batch of spare ribs he made for his girlfriend, he was determined to get it right. Since then, he's been called \"the future of barbecue\" from \u003cem>The Chronicle\u003c/em> and made a name for himself as a West Coast pit master.\u003c/p>\n\n","blocks":[],"excerpt":"After multiple hurdles, the cult pop-up opens its first permanent, brick-and-mortar location.","status":"publish","parent":0,"modified":1621631959,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":440},"headData":{"title":"After a Long Wait, Horn Barbecue Opens Saturday in Old Brown Sugar Kitchen Space | KQED","description":"After multiple hurdles, the cult pop-up opens its first permanent, brick-and-mortar location.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"After a Long Wait, Horn Barbecue Opens Saturday in Old Brown Sugar Kitchen Space","datePublished":"2020-10-23T19:18:02.000Z","dateModified":"2021-05-21T21:19:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"139388 https://ww2.kqed.org/bayareabites/?p=139388","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/23/after-a-long-wait-horn-barbecue-opens-saturday-in-old-brown-sugar-kitchen-space/","disqusTitle":"After a Long Wait, Horn Barbecue Opens Saturday in Old Brown Sugar Kitchen Space","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139388/after-a-long-wait-horn-barbecue-opens-saturday-in-old-brown-sugar-kitchen-space","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The wait is finally over for pit master Matt Horn. After first announcing that he found a permanent home in August 2019 for a brick-and-mortar location, he's finally opening up with ribs, brisket and more on Saturday at 2534 Mandela Parkway in Oakland.\u003c/p>\n\u003cp>According to the\u003cem>\u003ca href=\"https://www.sfchronicle.com/food/article/Oakland-s-Horn-Barbecue-may-finally-open-this-15640609.php\"> San Francisco Chronicle\u003c/a>\u003c/em>, Horn originally intended to open in September, but had to stop because of permitting delays and hurdles. \"Nothing [of] great worth in life comes without struggle,\" said Horn in an email. Horn also faced construction challenges, a pandemic and working with the city's restrictions.\u003c/p>\n\u003cfigure id=\"attachment_139391\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139391\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-800x640.jpg\" alt=\"Selection of meats, hotlinks, brisket and ribs on a metal sheet tray\" width=\"800\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-bbq-1.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A selection of meats from Horn Barbecue, including brisket, hotlinks and ribs \u003ccite>(Courtesy of Horn Barbecue)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What started in 2016 at the Tracy Farmers Market transformed quickly into pop-ups that drew crowds of over a thousand. He became a barbecue pop-up legend, serving Texas-inspired brisket and creating a new category of \"West Coast barbecue\" that draws on the Lone Star State's style coupled with inspiration from the Black South. Diners were willing to wait more than four hours for the chance to get some hot links and smoked ribs.\u003c/p>\n\u003cfigure id=\"attachment_139392\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139392\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-800x533.jpg\" alt=\"Sandwich\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/horn-sandwich.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sandwiches are a new addition to Horn's menu. \u003ccite>(Courtesy of Horn Barbecue)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu at the new location will feature some of the pop-up's favorites, like smoked brisket, beef ribs, pulled pork, turkey and spareribs sold by the pound. There will also be some new items, like half and whole quartered chickens, homemade hot links and sandwiches. On a special rotation, Horn is adding a whole hog roasting, along with oxtails and lamb shoulders on Saturdays. Beyond the meats, sides will include pit beans, collards, black-eyed peas, potato salad, slaw, potatoes and corn bread. There will also be desserts like bourbon bread pudding and rum cake.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_132331, bayareabites_112282, bayareabites_137291, bayareabites_13832886","label":"\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">label=\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">\"More Bay Area Food News and Guides\""},"numeric":["\u003c/span>\u003ci>\u003cspan","style=\"font-weight:","400\">label=\u003c/span>\u003c/i>\u003cspan","style=\"font-weight:","400\">\"More","Bay","Area","Food","News","and","Guides\""]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>Alameda county's COVID-19 restrictions are currently at the orange tier, meaning that outdoor dining is permitted and indoor dining is allowed at 25% capacity or up to 100 people. Horn Barbecue's interior features custom cowhide bar stools with a central view of the 750-square-foot pit room, which is said to be California's first indoor smoker. The West Oakland spot formerly housed Brown Sugar Kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Horn grew up eating barbecue occasionally on the weekends, and after one bad batch of spare ribs he made for his girlfriend, he was determined to get it right. Since then, he's been called \"the future of barbecue\" from \u003cem>The Chronicle\u003c/em> and made a name for himself as a West Coast pit master.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139388/after-a-long-wait-horn-barbecue-opens-saturday-in-old-brown-sugar-kitchen-space","authors":["11689"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_1807"],"tags":["bayareabites_2250","bayareabites_16557","bayareabites_16601","bayareabites_14775","bayareabites_17010","bayareabites_17011","bayareabites_289","bayareabites_14757","bayareabites_16860","bayareabites_9998"],"featImg":"bayareabites_139390","label":"bayareabites"},"bayareabites_100285":{"type":"posts","id":"bayareabites_100285","meta":{"index":"posts_1591205157","site":"bayareabites","id":"100285","score":null,"sort":[1441985030000]},"guestAuthors":[],"slug":"former-black-panther-launches-oakland-urban-farm-to-give-ex-prisoners-a-fresh-start","title":"Former Black Panther Launches Oakland Urban Farm to Give Ex-Prisoners a Fresh Start","publishDate":1441985030,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://elainebrown.org/About_Elaine.html\">Elaine Brown\u003c/a> is no stranger to radical ideas. The 72-year-old former chairwoman of the Black Panther Party has long advocated on behalf of prisoners. Now she is determined to transform a once-blighted vacant lot in West Oakland, California into a thriving \u003ca href=\"http://ww2.kqed.org/news/2014/10/29/an-activists-plan-for-developing-lives-as-well-as-property-in-oakland\">urban farm business that employs former offenders\u003c/a>. And the produce they cultivate is destined for a fine dining restaurant in a city fast gaining a reputation as an eating destination.\u003c/p>\n\u003cp>Brown’s project, announced last October, is ambitious. The first step has been establishing a for-profit West Oakland Farms, whose 40 raised beds are already overflowing with tomatoes, peppers, kale, squash, corn, and other produce. Down the road, Brown wants to add a juice bar, fitness center, grocery store, and tech design space, along with affordable housing on the city-owned property under the umbrella of the nonprofit organization she founded last year, \u003ca href=\"http://keithcarson.org/event/39951\">Oakland & the World Enterprises\u003c/a>.\u003c/p>\n\u003cp>“I’m not in the farm business,” she told Civil Eats recently. “I’m in the business of creating opportunities for Black men and women who are poor and lack the education, skills, and resources to return to a community that is rapidly gentrifying without economic avenues for them in mind.”\u003c/p>\n\u003cp>Think of it as part prisoner re-entry program, part small business startup incubator, and part community hub. Brown chaired the Black Panthers from 1974 to 1977 and, after more than a 30-year absence, moved back to Oakland in 2010. The project marks her return to activism in the city. Since 2013, Brown has been working closely with Alameda County Supervisor Keith Carson on youth and employment re-entry projects in West Oakland.\u003c/p>\n\u003cp>Time may have passed but Brown’s message remains the same: self-sufficiency, self-determination, and empowerment for her people. Only these days, they’re armed with shovels, wheelbarrows, and other farm tools.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The farm is a welcome addition to the neighborhood. Oakland & the World Enterprises leases the three-quarter acre plot from the city in a section of Oakland that has been slower to bounce back than other areas. The land is located directly across from the Bay Area Rapid Transit (BART) line, which connects Oakland to San Francisco and other parts of the Bay Area. As with much of the rest of this city, West Oakland is a neighborhood that many believe is \u003ca href=\"http://www.sfgate.com/bayarea/article/Gentrification-transforming-face-of-Oakland-5387273.php\">rapidly gentrifying\u003c/a>: \u003ca href=\"http://www.cityslickerfarms.org/\">Community farms\u003c/a>, \u003ca href=\"http://10thandwood.com/\">\u003cspan class=\"st\">café\u003c/span>s\u003c/a>, and \u003ca href=\"http://fuseboxoakland.com/\">restaurants\u003c/a> are popping up, but the area still \u003ca href=\"http://ww2.kqed.org/news/2015/08/27/west-oakland-property-prices-peoples-community-market\">lacks a supermarket\u003c/a>.\u003c/p>\n\u003cp>Brown thinks big. She’s also realistic about what one program can do. “This is not a panacea, it’s a model,” she says. “People come out of the joint with nothing to do and $200 in their pocket. Once that money runs out … they’ll do anything to survive, including hitting somebody in the head for $20.” We have to create positive opportunities for these people to return to the community.”\u003c/p>\n\u003cp>\u003cstrong>A Second Chance for People and a Place\u003c/strong>\u003c/p>\n\u003cp>Despite its recent bleak history, this neighborhood was once a vibrant African-American cultural center, where jazz and blues were a draw. But a series of freeways, a postal distribution center, and the train line cut through the neighborhood, sucking the soul out of it in the process. As with the ex-prisoners, Brown wants to help give West Oakland a second chance, too.\u003c/p>\n\u003cp>But she knows she has a long way to go. While Brown has the vision, she still has to raise significant funding to make it a reality. She’s looking to nonprofit groups and private donors to invest in her idea. She estimates the entire project, including housing, will cost in the $30 to $40 million range. To date, she’s received only around $300,000 in grants and county funding.\u003c/p>\n\u003cp>For now, the farm employs 10 former inmates on a part-time, rotating basis and pays them $20 an hour. It has also landed its first culinary client contract: \u003ca href=\"http://picanrestaurant.com/\">Picán Restaurant\u003c/a>, an upscale Southern-influenced restaurant in the city’s lively Uptown district, and one of the few Black-owned restaurants in the area.\u003c/p>\n\u003cp>It was a privilege to come on board as a restaurant partner, says Picán owner Michael LeBlanc. In addition to buying from the farm, the restaurant is hosting fundraising and goodwill-building dinners for West Oakland Farms once a month through the end of the year.\u003c/p>\n\u003cp>Brown, who concedes to knowing little about growing or cooking food, has enlisted Master Gardener Kelly Carlisle to oversee the effort. An ex-Navy officer and longtime East Oakland resident, Carlisle also runs the nonprofit \u003ca href=\"http://anvfarm.org/\">Acta Non Verba: Youth Urban Farm Project\u003c/a>.\u003c/p>\n\u003cp>“Working with kids is one thing, working with adults who have been in prison is something else,” says Carlisle. “Some of my crew asks if they can go to the bathroom, that’s how engrained prison culture is for them.”\u003c/p>\n\u003cfigure id=\"attachment_100298\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_1884-e1441749768767.jpg\" alt=\"Chard in the West Oakland sun.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-100298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767-960x640.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chard in the West Oakland sun. \u003ccite>(Twilight Greenaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>After Time Behind Bars, a Chance to Grow\u003c/strong>\u003c/p>\n\u003cp>In a matter of months, the team has built an obvious rapport. GaQuayla LaGrone, 32, began working at the farm in April. She had never farmed before and it took her a few weeks to get over her squeamishness around insects. LaGrone hopes to eventually start her own business making natural hair care products for African Americans. “I might even be able to use herbs or flowers from the farm in the products,” she says.\u003c/p>\n\u003cp>“Every day I come here I learn something new. I didn’t know that a lot of fruits start life as a flower; that just blew my mind,” says Ray Kidd, 26. He was incarcerated from age 16 to 23 for violent crimes, and wants to break free of the prison cycle: Both his biological parents are in federal prison.\u003c/p>\n\u003cp>West Oakland Farms is not the only local program that hires ex-inmates. \u003ca href=\"http://www.plantingjustice.org/\">Planting Justice\u003c/a>, which builds community produce gardens, also hires former prisoners. But given the \u003ca href=\"http://www.nytimes.com/2015/03/01/business/out-of-trouble-but-criminal-records-keep-men-out-of-work.html?_r=0http://www.nytimes.com/2015/03/01/business/out-of-trouble-but-criminal-records-keep-men-out-of-work.html?_r=0\">crushing numbers\u003c/a> of people exiting prison without work opportunities, there’s room for many more such undertakings.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Oakland & the World Enterprises board member and Grammy-award winning musician of Tony! Toni! Tone! fame D’wayne Wiggins grew up in the area. “Oakland was a different place when I was a child—I remember running outside and eating fruit from my neighbor’s plum trees. It can be that kind of place again,” he says. “I’m inspired by Brown’s commitment to bring about change and I’m confident this program will continue to grow.”\u003c/p>\n\n","blocks":[],"excerpt":"Veteran activist Elaine Brown has hatched a plan that begins with a farm, and could bring about a renaissance in an underresourced neighborhood.","status":"publish","parent":0,"modified":1453508039,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1135},"headData":{"title":"Former Black Panther Launches Oakland Urban Farm to Give Ex-Prisoners a Fresh Start | KQED","description":"Veteran activist Elaine Brown has hatched a plan that begins with a farm, and could bring about a renaissance in an underresourced neighborhood.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Former Black Panther Launches Oakland Urban Farm to Give Ex-Prisoners a Fresh Start","datePublished":"2015-09-11T15:23:50.000Z","dateModified":"2016-01-23T00:13:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"100285 http://ww2.kqed.org/bayareabites/?p=100285","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/11/former-black-panther-launches-oakland-urban-farm-to-give-ex-prisoners-a-fresh-start/","disqusTitle":"Former Black Panther Launches Oakland Urban Farm to Give Ex-Prisoners a Fresh Start","path":"/bayareabites/100285/former-black-panther-launches-oakland-urban-farm-to-give-ex-prisoners-a-fresh-start","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://elainebrown.org/About_Elaine.html\">Elaine Brown\u003c/a> is no stranger to radical ideas. The 72-year-old former chairwoman of the Black Panther Party has long advocated on behalf of prisoners. Now she is determined to transform a once-blighted vacant lot in West Oakland, California into a thriving \u003ca href=\"http://ww2.kqed.org/news/2014/10/29/an-activists-plan-for-developing-lives-as-well-as-property-in-oakland\">urban farm business that employs former offenders\u003c/a>. And the produce they cultivate is destined for a fine dining restaurant in a city fast gaining a reputation as an eating destination.\u003c/p>\n\u003cp>Brown’s project, announced last October, is ambitious. The first step has been establishing a for-profit West Oakland Farms, whose 40 raised beds are already overflowing with tomatoes, peppers, kale, squash, corn, and other produce. Down the road, Brown wants to add a juice bar, fitness center, grocery store, and tech design space, along with affordable housing on the city-owned property under the umbrella of the nonprofit organization she founded last year, \u003ca href=\"http://keithcarson.org/event/39951\">Oakland & the World Enterprises\u003c/a>.\u003c/p>\n\u003cp>“I’m not in the farm business,” she told Civil Eats recently. “I’m in the business of creating opportunities for Black men and women who are poor and lack the education, skills, and resources to return to a community that is rapidly gentrifying without economic avenues for them in mind.”\u003c/p>\n\u003cp>Think of it as part prisoner re-entry program, part small business startup incubator, and part community hub. Brown chaired the Black Panthers from 1974 to 1977 and, after more than a 30-year absence, moved back to Oakland in 2010. The project marks her return to activism in the city. Since 2013, Brown has been working closely with Alameda County Supervisor Keith Carson on youth and employment re-entry projects in West Oakland.\u003c/p>\n\u003cp>Time may have passed but Brown’s message remains the same: self-sufficiency, self-determination, and empowerment for her people. Only these days, they’re armed with shovels, wheelbarrows, and other farm tools.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The farm is a welcome addition to the neighborhood. Oakland & the World Enterprises leases the three-quarter acre plot from the city in a section of Oakland that has been slower to bounce back than other areas. The land is located directly across from the Bay Area Rapid Transit (BART) line, which connects Oakland to San Francisco and other parts of the Bay Area. As with much of the rest of this city, West Oakland is a neighborhood that many believe is \u003ca href=\"http://www.sfgate.com/bayarea/article/Gentrification-transforming-face-of-Oakland-5387273.php\">rapidly gentrifying\u003c/a>: \u003ca href=\"http://www.cityslickerfarms.org/\">Community farms\u003c/a>, \u003ca href=\"http://10thandwood.com/\">\u003cspan class=\"st\">café\u003c/span>s\u003c/a>, and \u003ca href=\"http://fuseboxoakland.com/\">restaurants\u003c/a> are popping up, but the area still \u003ca href=\"http://ww2.kqed.org/news/2015/08/27/west-oakland-property-prices-peoples-community-market\">lacks a supermarket\u003c/a>.\u003c/p>\n\u003cp>Brown thinks big. She’s also realistic about what one program can do. “This is not a panacea, it’s a model,” she says. “People come out of the joint with nothing to do and $200 in their pocket. Once that money runs out … they’ll do anything to survive, including hitting somebody in the head for $20.” We have to create positive opportunities for these people to return to the community.”\u003c/p>\n\u003cp>\u003cstrong>A Second Chance for People and a Place\u003c/strong>\u003c/p>\n\u003cp>Despite its recent bleak history, this neighborhood was once a vibrant African-American cultural center, where jazz and blues were a draw. But a series of freeways, a postal distribution center, and the train line cut through the neighborhood, sucking the soul out of it in the process. As with the ex-prisoners, Brown wants to help give West Oakland a second chance, too.\u003c/p>\n\u003cp>But she knows she has a long way to go. While Brown has the vision, she still has to raise significant funding to make it a reality. She’s looking to nonprofit groups and private donors to invest in her idea. She estimates the entire project, including housing, will cost in the $30 to $40 million range. To date, she’s received only around $300,000 in grants and county funding.\u003c/p>\n\u003cp>For now, the farm employs 10 former inmates on a part-time, rotating basis and pays them $20 an hour. It has also landed its first culinary client contract: \u003ca href=\"http://picanrestaurant.com/\">Picán Restaurant\u003c/a>, an upscale Southern-influenced restaurant in the city’s lively Uptown district, and one of the few Black-owned restaurants in the area.\u003c/p>\n\u003cp>It was a privilege to come on board as a restaurant partner, says Picán owner Michael LeBlanc. In addition to buying from the farm, the restaurant is hosting fundraising and goodwill-building dinners for West Oakland Farms once a month through the end of the year.\u003c/p>\n\u003cp>Brown, who concedes to knowing little about growing or cooking food, has enlisted Master Gardener Kelly Carlisle to oversee the effort. An ex-Navy officer and longtime East Oakland resident, Carlisle also runs the nonprofit \u003ca href=\"http://anvfarm.org/\">Acta Non Verba: Youth Urban Farm Project\u003c/a>.\u003c/p>\n\u003cp>“Working with kids is one thing, working with adults who have been in prison is something else,” says Carlisle. “Some of my crew asks if they can go to the bathroom, that’s how engrained prison culture is for them.”\u003c/p>\n\u003cfigure id=\"attachment_100298\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_1884-e1441749768767.jpg\" alt=\"Chard in the West Oakland sun.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-100298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_1884-e1441749768767-960x640.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chard in the West Oakland sun. \u003ccite>(Twilight Greenaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>After Time Behind Bars, a Chance to Grow\u003c/strong>\u003c/p>\n\u003cp>In a matter of months, the team has built an obvious rapport. GaQuayla LaGrone, 32, began working at the farm in April. She had never farmed before and it took her a few weeks to get over her squeamishness around insects. LaGrone hopes to eventually start her own business making natural hair care products for African Americans. “I might even be able to use herbs or flowers from the farm in the products,” she says.\u003c/p>\n\u003cp>“Every day I come here I learn something new. I didn’t know that a lot of fruits start life as a flower; that just blew my mind,” says Ray Kidd, 26. He was incarcerated from age 16 to 23 for violent crimes, and wants to break free of the prison cycle: Both his biological parents are in federal prison.\u003c/p>\n\u003cp>West Oakland Farms is not the only local program that hires ex-inmates. \u003ca href=\"http://www.plantingjustice.org/\">Planting Justice\u003c/a>, which builds community produce gardens, also hires former prisoners. But given the \u003ca href=\"http://www.nytimes.com/2015/03/01/business/out-of-trouble-but-criminal-records-keep-men-out-of-work.html?_r=0http://www.nytimes.com/2015/03/01/business/out-of-trouble-but-criminal-records-keep-men-out-of-work.html?_r=0\">crushing numbers\u003c/a> of people exiting prison without work opportunities, there’s room for many more such undertakings.\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>Oakland & the World Enterprises board member and Grammy-award winning musician of Tony! Toni! Tone! fame D’wayne Wiggins grew up in the area. “Oakland was a different place when I was a child—I remember running outside and eating fruit from my neighbor’s plum trees. It can be that kind of place again,” he says. “I’m inspired by Brown’s commitment to bring about change and I’m confident this program will continue to grow.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/100285/former-black-panther-launches-oakland-urban-farm-to-give-ex-prisoners-a-fresh-start","authors":["5583","5125"],"categories":["bayareabites_109","bayareabites_13718","bayareabites_8770","bayareabites_2554","bayareabites_2035"],"tags":["bayareabites_14809","bayareabites_15232","bayareabites_14810","bayareabites_14811","bayareabites_14084","bayareabites_9998"],"featImg":"bayareabites_100297","label":"bayareabites"},"bayareabites_94113":{"type":"posts","id":"bayareabites_94113","meta":{"index":"posts_1591205157","site":"bayareabites","id":"94113","score":null,"sort":[1426787472000]},"guestAuthors":[],"slug":"3-food-initiatives-that-could-transform-west-oaklands-food-desert","title":"3 Food Initiatives That Could Transform West Oakland's Food Desert","publishDate":1426787472,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_94130\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Peoples-Grocery-staff-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Peoples-Grocery-staff-720x540.jpg\" alt=\"The staff of People’s Grocery, a nonprofit whose projects range from educating local kids to subsidized CSA boxes. Photo: People’s Grocery\" width=\"720\" height=\"540\" class=\"size-full wp-image-94130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Peoples-Grocery-staff-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Peoples-Grocery-staff-720x540-320x240.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The staff of People’s Grocery, a nonprofit whose projects range from educating local kids to subsidized CSA boxes. Photo: People’s Grocery\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.berkeleyside.com/author/piper-wheeler/\" target=\"_blank\">Piper Wheeler\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2015/02/27/efforts-to-give-west-oakland-healthy-future-take-off/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (2/27/15)\u003c/p>\n\u003cp>It is well-known that fresh produce and alternatives to fast-food are both sorely lacking in West Oakland, an area sometimes referred to as a “food desert.” With perhaps one exception, efforts to date to rectify the situation have either not been forthcoming, or failed to get off the ground. However, three initiatives close to the hearts of food-justice activists are picking up steam and promise to bring real and lasting change for the neighborhood.\u003c/p>\n\u003ch3>People’s Grocery: Improving the local food system in myriad ways\u003c/h3>\n\u003cp>Founded in 2003 with the mission of improving West Oakland’s health and economy through the local food system, \u003ca href=\"http://www.peoplesgrocery.org/welcome?splash=1\" target=\"_blank\">People’s Grocery\u003c/a> is now host to a dizzying array of programs, from foodways education for local kids to subsidized CSA boxes and farmers markets that accept food stamps. West Oakland residents can purchase staple foods at wholesale prices through the organization, as well as indulge in days of “meditative weeding” at one of their several community gardens.\u003c/p>\n\u003cfigure id=\"attachment_94129\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Peoples-Grocery-garden-at-Hotel-California-720x421.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Peoples-Grocery-garden-at-Hotel-California-720x421.jpg\" alt=\"People’s Grocery’s vegetable garden at low-income apartment building Hotel California. Photo: People’s Grocery\" width=\"720\" height=\"421\" class=\"size-full wp-image-94129\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Peoples-Grocery-garden-at-Hotel-California-720x421.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Peoples-Grocery-garden-at-Hotel-California-720x421-400x234.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Peoples-Grocery-garden-at-Hotel-California-720x421-320x187.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People’s Grocery’s vegetable garden at low-income apartment building Hotel California. Photo: People’s Grocery\u003c/figcaption>\u003c/figure>\n\u003cp>People’s Grocery has been in flux over the last few months, and has recently installed Wanda Stewart as its new director. Stewart hopes to continue to grow People’s Grocery’s presence on the local and national stage, and to make sure that People’s continues to be “a place where people talk about food, where we grow food, cook food, talk about food policy, and empower people to make money with food-based enterprises,” she said.\u003c/p>\n\u003cp>A key part of her new agenda is to continue to revitalize the land around Oakland’s California Hotel, which re-opened as an apartment building for low-income residents in 2014. People’s has a community garden in the rear of the building, and Stewart hopes to add a labyrinth and medicinal herbs. Stewart places great importance in the act of gardening: “When you teach someone to grow a vegetable, you teach them to grow and change in life, and teach them to transform themselves as well as the land.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The California Hotel will also be the site of People’s Grocery’s next event, this weekend’s Black History Month celebration. The event, titled \u003ca href=\"http://www.peoplesgrocery.org/\" target=\"_blank\">“Know Our History, Grow Our Future,”\u003c/a> will feature a panel of environmental and activist leaders like Carl Anthony and David Roach, as well as an all-ages dance party, an open garden day, and a farmer’s market.\u003c/p>\n\u003cp>But while the efforts of People’s Grocery do much to improve West Oaklanders’ access to healthy foods, most of the neighborhood’s 25,000 residents still make do without a convenience many city dwellers take for granted: a full-service grocery store.\u003c/p>\n\u003ch3>A grocery store in the Jack London Gateway shopping center\u003c/h3>\n\u003cp>This lack has been making headlines lately. Just before the New Year, Oakland investor \u003ca href=\"http://www.berkeleyside.com/2013/02/01/two-big-new-restaurants-land-in-jack-london-square/\" target=\"_blank\">Tom Henderson\u003c/a> announced his plans to open a new store in the Jack London Gateway shopping center.\u003c/p>\n\u003cp>Oakland’s king of EB-5 investments, Henderson has already funneled millions into Oakland projects considered too high-risk to garner bank financing. His San Francisco Regional Center raises funds via a federal “Immigrant Investor” program, which grants green cards to foreigners who contribute at least $500,000 to a project that creates a minimum of ten jobs. Henderson also owns the Tribune Tower and the restaurant \u003ca href=\"http://www.berkeleyside.com/tag/tribune-tavern/\" target=\"_blank\">Tribune Tavern\u003c/a> in Uptown.\u003c/p>\n\u003cp>The new store, to be located in a long-vacant retail space near the corner of Market and 7th streets, will reportedly require initial start-up costs of $25 million. Henderson vows his 20,000-square-foot market will make “Safeway look like 7-Eleven.”\u003c/p>\n\u003cp>The neighborhood, to be sure, is hungry for it. Residents of this underserved area, many with lower incomes and no cars, must schlepp heavy grocery bags home from Emeryville, Alameda, Berkeley, and far-flung Oakland neighborhoods. This annoyance robs locals of money as well as time: according to one market analysis, the neighborhood leaks $43 million a year in grocery purchases alone. Reclaiming some of this money, activists say, could help mend a local economy still scarred from disruptive city-planning missteps and discriminatory lending practices of past decades.\u003c/p>\n\u003cp>Tom Henderson’s plans have been met with cautious optimism. Many city officials, including mayor Libby Schaff, applaud the investor’s ability to bring new money into Oakland. But some longtime merchants and community activists in the neighborhood doubt the Piedmont native’s ability to succeed in a difficult market.\u003c/p>\n\u003ch3>People’s Community Market: Raising more funds for a grocery store\u003c/h3>\n\u003cfigure id=\"attachment_94126\" class=\"wp-caption alignright\" style=\"max-width: 360px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/12840-1377647833-360x313.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/12840-1377647833-360x313.jpg\" alt=\"Brahm Ahmadi. Photo: People’s Community Market\" width=\"360\" height=\"313\" class=\"size-full wp-image-94126\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/12840-1377647833-360x313.jpg 360w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/12840-1377647833-360x313-320x278.jpg 320w\" sizes=\"(max-width: 360px) 100vw, 360px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brahm Ahmadi. Photo: People’s Community Market\u003c/figcaption>\u003c/figure>\n\u003cp>No one understands the challenges of opening a store in West Oakland better than \u003ca href=\"http://www.berkeleyside.com/tag/brahm-ahmadi/\" target=\"_blank\">Brahm Ahmadi\u003c/a>, who has devoted the better part of his adult life to the neighborhood’s food system. The founder and former director of People’s Grocery, Ahmadi split amicably from the nonprofit about two years ago in order to devote his energies to \u003ca href=\"http://www.berkeleyside.com/tag/peoples-community-market/\" target=\"_blank\">People’s Community Market\u003c/a> (PCM). This for-profit, socially-conscious organization is now in the final stages of securing a site for their own 10,000 square foot store. \u003ca href=\"http://peoplescommunitymarket.com/\" target=\"_blank\">PCM\u003c/a> leaders are in talks with multiple landowners, but a site at the corner of Market Street and Grand Avenue is a top contender.\u003c/p>\n\u003cp>Just days after Henderson announced his investment plans, Ahmadi wrote an update to his own investors. These shareholders are, for the most part, working people with ties to West Oakland. Ahmadi and his partners managed to raise PCM’s current capitalization of $1.2 million through a grassroots direct public offering. Of PCM’s 402 current shareholders, a little over half bought in with the $1,000 minimum investment.\u003c/p>\n\u003cp>PCM’s word-of-mouth campaign earned the prospective market not just much-needed funds, but social currency and a foothold in the neighborhood. “People — our future customers — have been involved from the very beginning,” Ahmadi says. “They’re excited to support us.”\u003c/p>\n\u003cp>To further ensure that the store will cater to the neighborhood, PCM relies on a Community Advisory Board — assembled and facilitated by People’s Grocery — that is helping to plan everything from the store’s layout and design to product lines and community outreach.\u003c/p>\n\u003cp>Unfortunately, $1.2 million doesn’t buy much in West Oakland’s newly hot commercial real-estate market. Ahmadi describes unmotivated landowners determined to garner $80 per square foot for land that would have sold for $50 just last year. Initially, the organizers had expected their current funds to cover land and construction; now it seems it will go to land alone.\u003c/p>\n\u003cp>Ahmadi is hopeful that more money will come. He says that the success of their first direct public offering has earned PCM “credibility” with bank lenders who previously wouldn’t consider touching such a project. More small investors, who missed the first round of fundraising, are waiting in the wings.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=2i_2USfWdlg]\u003c/p>\n\u003cp>The activists behind People’s Community Market are nothing if not patient. For years they have been researching, preparing and planning this store. At stake is not just their own success, but the redemption of a neighborhood long stigmatized by store closures. “We were looking to open a store fifteen years ago,” Ahmadi says, “but the risks were too high. … Failure would be too damaging to the community.”\u003c/p>\n\u003cp>Such painstaking preparation stands in stark contrast to the hustle of Tom Henderson’s enterprise, which has reportedly not yet commissioned a feasibility study. Ahmadi emphasizes that he welcomes Henderson’s efforts, and isn’t concerned about a competitive threat. But he is worried Henderson’s project will fail, leaving the neighborhood in the lurch.\u003c/p>\n\u003cp>People’s Community Market had already rejected Henderson’s selected site, unimpressed with its location. The Jack London Gateway shopping center, while convenient to several freeways, is on the edge of the neighborhood, with poor street frontage and limited public transit nearby. “We had to consider the limitations of this community, [in which] most people are walking or taking the bus, and shop every few days instead of once a week,” Ahmadi explains.\u003c/p>\n\u003cp>He speculates that Henderson is perhaps counting on gentrification to bring in more affluent customers — but those drivers who might come in off the freeway will have their choice of other markets within an easy drive. And while Jack London Gateway is technically bracketed by two fast-changing neighborhoods (Jack London Square and the area around the West Oakland BART), it’s not an easy walk from either.\u003c/p>\n\u003cp>One key to solving the crisis of food deserts, Ahmadi contends, is understanding how to market to low-income communities of color. In urban areas across the U.S., much-needed supermarkets have failed to gain traction when their physical plans appear too high-end. Even if prices are kept low, he says, locals won’t patronize a store they perceive to be pricey.\u003c/p>\n\u003cfigure id=\"attachment_94127\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/abfe07_4f6a3c86572a42ffb5e29f58d52c7d23.jpg_srz_847_635_75_22_0.50_1.20_0.00_jpg_srz-720x540.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/abfe07_4f6a3c86572a42ffb5e29f58d52c7d23.jpg_srz_847_635_75_22_0.50_1.20_0.00_jpg_srz-720x540.jpeg\" alt=\"The Mandela Foods Cooperative, located across the street from the West Oakland BART, has been a model of success. Photo: Mandela Foods Cooperative\" width=\"720\" height=\"540\" class=\"size-full wp-image-94127\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/abfe07_4f6a3c86572a42ffb5e29f58d52c7d23.jpg_srz_847_635_75_22_0.50_1.20_0.00_jpg_srz-720x540.jpeg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/abfe07_4f6a3c86572a42ffb5e29f58d52c7d23.jpg_srz_847_635_75_22_0.50_1.20_0.00_jpg_srz-720x540-320x240.jpeg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Mandela Foods Cooperative, located across the street from the West Oakland BART, has been a model of success. Photo: Mandela Foods Cooperative\u003c/figcaption>\u003c/figure>\n\u003cp>One success story in West Oakland is the much-loved \u003ca href=\"http://www.mandelafoods.com/\" target=\"_blank\">Mandela Foods Cooperative\u003c/a>, located in a small retail space across the street from the West Oakland BART. The worker-owned shop is ideally positioned to catch foot traffic, and its clever pricing system allows it to sell fresh fruit, vegetables, and other healthy staples at a significant discount, while charging more than usual for more frivolous products, like organic unbleached paper products.\u003c/p>\n\u003cp>People’s Community Market plans to adopt a similar two-tiered pricing model: a foundation of familiar, affordable products will be supplemented by a few higher-end choices. And the “center aisles” of the store — where chain supermarkets typically house vast swathes of packaged sweets, sodas and snacks — will be shrunk to make room for larger offerings of produce, dairy, and other fresh foods.\u003c/p>\n\u003cp>While the store seeks to make a profit, its central mission will be to improve the neighborhood’s health and economy, as well as to stem the tide of displacement spurred by gentrification. Eventually, the store’s 100 employees will become owners of the business. Employees’ loyalty, as well as their value to the community and the business, will be increased through extensive trainings in nutrition, cooking, and financial literacy.\u003c/p>\n\u003cfigure id=\"attachment_94128\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Peoples-Front-Porch-Concept-720x377.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Peoples-Front-Porch-Concept-720x377.jpg\" alt=\"A rendering of People’s Community Market shows a dining area at its front entrance. Image: People’s Community Market\" width=\"720\" height=\"377\" class=\"size-full wp-image-94128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Peoples-Front-Porch-Concept-720x377.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Peoples-Front-Porch-Concept-720x377-400x209.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Peoples-Front-Porch-Concept-720x377-320x168.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A rendering of People’s Community Market shows a dining area at its front entrance. Image: People’s Community Market\u003c/figcaption>\u003c/figure>\n\u003cp>Ahmadi speaks of West Oakland as a community fractured by divisions between rich and poor; newcomer and native; and black, white and Latino. As a business enterprise, PCM must win over all segments of the local population. As a social experiment, it will strive “to attract the full diversity of the community.”\u003c/p>\n\u003cp>“For us, a grocery store is in some ways just a medium,” Ahmadi says. “We’re building a laboratory for community engagement.” An in-house venue space, managed by PCM’s community partners, will offer educational and cultural programs. A cafe will provide a place for socializing. These additions are vital for this neighborhood, Ahmadi says, whose public spaces have long suffered from neglect. The store will represent a much-needed space for neighbors to rub shoulders.\u003c/p>\n\u003cp>It’s admittedly a lot to ask of a grocery store.\u003c/p>\n\u003cp>On a recent sunny afternoon, though, PCM’s future neighborhood seemed primed for bottom-up growth. In the tiny Tamales la Oaxaquena on Market and 30th streets, visitors were delighted with Rosa’s homemade chicken mole. A dimly lit corner store across the street was doing a brisk trade in hot fried chicken, steamed corn and biscuits. Just over on San Pablo, shoppers maneuvered their baskets through the tight aisles of Produce Pro, where a well-staffed meat counter, bright Mexican piñatas and heaps of fresh produce take up every available square foot of floor and ceiling.\u003c/p>\n\u003cp>These independent operators have found a foothold where chain stores dare not go, and won a loyal customer base by tailoring services to their neighbors’ cultural backgrounds, spending habits and tastes. People’s Community Market seeks to recreate the responsiveness of such small enterprises on a larger scale, with a generous dose of social consciousness.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Until then, People’s Grocery will continue to fill in the gaps with education, urban farms, and community events.\u003c/p>\n\n","blocks":[],"excerpt":"Three initiatives close to the hearts of food-justice activists are picking up steam and promise to bring real and lasting change for the West Oakland neighborhood.","status":"publish","parent":0,"modified":1426787472,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":2198},"headData":{"title":"3 Food Initiatives That Could Transform West Oakland's Food Desert | KQED","description":"Three initiatives close to the hearts of food-justice activists are picking up steam and promise to bring real and lasting change for the West Oakland neighborhood.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"3 Food Initiatives That Could Transform West Oakland's Food Desert","datePublished":"2015-03-19T17:51:12.000Z","dateModified":"2015-03-19T17:51:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"94113 http://blogs.kqed.org/bayareabites/?p=94113","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/19/3-food-initiatives-that-could-transform-west-oaklands-food-desert/","disqusTitle":"3 Food Initiatives That Could Transform West Oakland's Food Desert","path":"/bayareabites/94113/3-food-initiatives-that-could-transform-west-oaklands-food-desert","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94130\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Peoples-Grocery-staff-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Peoples-Grocery-staff-720x540.jpg\" alt=\"The staff of People’s Grocery, a nonprofit whose projects range from educating local kids to subsidized CSA boxes. Photo: People’s Grocery\" width=\"720\" height=\"540\" class=\"size-full wp-image-94130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Peoples-Grocery-staff-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Peoples-Grocery-staff-720x540-320x240.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The staff of People’s Grocery, a nonprofit whose projects range from educating local kids to subsidized CSA boxes. Photo: People’s Grocery\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.berkeleyside.com/author/piper-wheeler/\" target=\"_blank\">Piper Wheeler\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2015/02/27/efforts-to-give-west-oakland-healthy-future-take-off/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (2/27/15)\u003c/p>\n\u003cp>It is well-known that fresh produce and alternatives to fast-food are both sorely lacking in West Oakland, an area sometimes referred to as a “food desert.” With perhaps one exception, efforts to date to rectify the situation have either not been forthcoming, or failed to get off the ground. However, three initiatives close to the hearts of food-justice activists are picking up steam and promise to bring real and lasting change for the neighborhood.\u003c/p>\n\u003ch3>People’s Grocery: Improving the local food system in myriad ways\u003c/h3>\n\u003cp>Founded in 2003 with the mission of improving West Oakland’s health and economy through the local food system, \u003ca href=\"http://www.peoplesgrocery.org/welcome?splash=1\" target=\"_blank\">People’s Grocery\u003c/a> is now host to a dizzying array of programs, from foodways education for local kids to subsidized CSA boxes and farmers markets that accept food stamps. West Oakland residents can purchase staple foods at wholesale prices through the organization, as well as indulge in days of “meditative weeding” at one of their several community gardens.\u003c/p>\n\u003cfigure id=\"attachment_94129\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Peoples-Grocery-garden-at-Hotel-California-720x421.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Peoples-Grocery-garden-at-Hotel-California-720x421.jpg\" alt=\"People’s Grocery’s vegetable garden at low-income apartment building Hotel California. Photo: People’s Grocery\" width=\"720\" height=\"421\" class=\"size-full wp-image-94129\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Peoples-Grocery-garden-at-Hotel-California-720x421.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Peoples-Grocery-garden-at-Hotel-California-720x421-400x234.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Peoples-Grocery-garden-at-Hotel-California-720x421-320x187.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People’s Grocery’s vegetable garden at low-income apartment building Hotel California. Photo: People’s Grocery\u003c/figcaption>\u003c/figure>\n\u003cp>People’s Grocery has been in flux over the last few months, and has recently installed Wanda Stewart as its new director. Stewart hopes to continue to grow People’s Grocery’s presence on the local and national stage, and to make sure that People’s continues to be “a place where people talk about food, where we grow food, cook food, talk about food policy, and empower people to make money with food-based enterprises,” she said.\u003c/p>\n\u003cp>A key part of her new agenda is to continue to revitalize the land around Oakland’s California Hotel, which re-opened as an apartment building for low-income residents in 2014. People’s has a community garden in the rear of the building, and Stewart hopes to add a labyrinth and medicinal herbs. Stewart places great importance in the act of gardening: “When you teach someone to grow a vegetable, you teach them to grow and change in life, and teach them to transform themselves as well as the land.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The California Hotel will also be the site of People’s Grocery’s next event, this weekend’s Black History Month celebration. The event, titled \u003ca href=\"http://www.peoplesgrocery.org/\" target=\"_blank\">“Know Our History, Grow Our Future,”\u003c/a> will feature a panel of environmental and activist leaders like Carl Anthony and David Roach, as well as an all-ages dance party, an open garden day, and a farmer’s market.\u003c/p>\n\u003cp>But while the efforts of People’s Grocery do much to improve West Oaklanders’ access to healthy foods, most of the neighborhood’s 25,000 residents still make do without a convenience many city dwellers take for granted: a full-service grocery store.\u003c/p>\n\u003ch3>A grocery store in the Jack London Gateway shopping center\u003c/h3>\n\u003cp>This lack has been making headlines lately. Just before the New Year, Oakland investor \u003ca href=\"http://www.berkeleyside.com/2013/02/01/two-big-new-restaurants-land-in-jack-london-square/\" target=\"_blank\">Tom Henderson\u003c/a> announced his plans to open a new store in the Jack London Gateway shopping center.\u003c/p>\n\u003cp>Oakland’s king of EB-5 investments, Henderson has already funneled millions into Oakland projects considered too high-risk to garner bank financing. His San Francisco Regional Center raises funds via a federal “Immigrant Investor” program, which grants green cards to foreigners who contribute at least $500,000 to a project that creates a minimum of ten jobs. Henderson also owns the Tribune Tower and the restaurant \u003ca href=\"http://www.berkeleyside.com/tag/tribune-tavern/\" target=\"_blank\">Tribune Tavern\u003c/a> in Uptown.\u003c/p>\n\u003cp>The new store, to be located in a long-vacant retail space near the corner of Market and 7th streets, will reportedly require initial start-up costs of $25 million. Henderson vows his 20,000-square-foot market will make “Safeway look like 7-Eleven.”\u003c/p>\n\u003cp>The neighborhood, to be sure, is hungry for it. Residents of this underserved area, many with lower incomes and no cars, must schlepp heavy grocery bags home from Emeryville, Alameda, Berkeley, and far-flung Oakland neighborhoods. This annoyance robs locals of money as well as time: according to one market analysis, the neighborhood leaks $43 million a year in grocery purchases alone. Reclaiming some of this money, activists say, could help mend a local economy still scarred from disruptive city-planning missteps and discriminatory lending practices of past decades.\u003c/p>\n\u003cp>Tom Henderson’s plans have been met with cautious optimism. Many city officials, including mayor Libby Schaff, applaud the investor’s ability to bring new money into Oakland. But some longtime merchants and community activists in the neighborhood doubt the Piedmont native’s ability to succeed in a difficult market.\u003c/p>\n\u003ch3>People’s Community Market: Raising more funds for a grocery store\u003c/h3>\n\u003cfigure id=\"attachment_94126\" class=\"wp-caption alignright\" style=\"max-width: 360px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/12840-1377647833-360x313.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/12840-1377647833-360x313.jpg\" alt=\"Brahm Ahmadi. Photo: People’s Community Market\" width=\"360\" height=\"313\" class=\"size-full wp-image-94126\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/12840-1377647833-360x313.jpg 360w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/12840-1377647833-360x313-320x278.jpg 320w\" sizes=\"(max-width: 360px) 100vw, 360px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brahm Ahmadi. Photo: People’s Community Market\u003c/figcaption>\u003c/figure>\n\u003cp>No one understands the challenges of opening a store in West Oakland better than \u003ca href=\"http://www.berkeleyside.com/tag/brahm-ahmadi/\" target=\"_blank\">Brahm Ahmadi\u003c/a>, who has devoted the better part of his adult life to the neighborhood’s food system. The founder and former director of People’s Grocery, Ahmadi split amicably from the nonprofit about two years ago in order to devote his energies to \u003ca href=\"http://www.berkeleyside.com/tag/peoples-community-market/\" target=\"_blank\">People’s Community Market\u003c/a> (PCM). This for-profit, socially-conscious organization is now in the final stages of securing a site for their own 10,000 square foot store. \u003ca href=\"http://peoplescommunitymarket.com/\" target=\"_blank\">PCM\u003c/a> leaders are in talks with multiple landowners, but a site at the corner of Market Street and Grand Avenue is a top contender.\u003c/p>\n\u003cp>Just days after Henderson announced his investment plans, Ahmadi wrote an update to his own investors. These shareholders are, for the most part, working people with ties to West Oakland. Ahmadi and his partners managed to raise PCM’s current capitalization of $1.2 million through a grassroots direct public offering. Of PCM’s 402 current shareholders, a little over half bought in with the $1,000 minimum investment.\u003c/p>\n\u003cp>PCM’s word-of-mouth campaign earned the prospective market not just much-needed funds, but social currency and a foothold in the neighborhood. “People — our future customers — have been involved from the very beginning,” Ahmadi says. “They’re excited to support us.”\u003c/p>\n\u003cp>To further ensure that the store will cater to the neighborhood, PCM relies on a Community Advisory Board — assembled and facilitated by People’s Grocery — that is helping to plan everything from the store’s layout and design to product lines and community outreach.\u003c/p>\n\u003cp>Unfortunately, $1.2 million doesn’t buy much in West Oakland’s newly hot commercial real-estate market. Ahmadi describes unmotivated landowners determined to garner $80 per square foot for land that would have sold for $50 just last year. Initially, the organizers had expected their current funds to cover land and construction; now it seems it will go to land alone.\u003c/p>\n\u003cp>Ahmadi is hopeful that more money will come. He says that the success of their first direct public offering has earned PCM “credibility” with bank lenders who previously wouldn’t consider touching such a project. More small investors, who missed the first round of fundraising, are waiting in the wings.\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/2i_2USfWdlg'\n title='//www.youtube.com/embed/2i_2USfWdlg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The activists behind People’s Community Market are nothing if not patient. For years they have been researching, preparing and planning this store. At stake is not just their own success, but the redemption of a neighborhood long stigmatized by store closures. “We were looking to open a store fifteen years ago,” Ahmadi says, “but the risks were too high. … Failure would be too damaging to the community.”\u003c/p>\n\u003cp>Such painstaking preparation stands in stark contrast to the hustle of Tom Henderson’s enterprise, which has reportedly not yet commissioned a feasibility study. Ahmadi emphasizes that he welcomes Henderson’s efforts, and isn’t concerned about a competitive threat. But he is worried Henderson’s project will fail, leaving the neighborhood in the lurch.\u003c/p>\n\u003cp>People’s Community Market had already rejected Henderson’s selected site, unimpressed with its location. The Jack London Gateway shopping center, while convenient to several freeways, is on the edge of the neighborhood, with poor street frontage and limited public transit nearby. “We had to consider the limitations of this community, [in which] most people are walking or taking the bus, and shop every few days instead of once a week,” Ahmadi explains.\u003c/p>\n\u003cp>He speculates that Henderson is perhaps counting on gentrification to bring in more affluent customers — but those drivers who might come in off the freeway will have their choice of other markets within an easy drive. And while Jack London Gateway is technically bracketed by two fast-changing neighborhoods (Jack London Square and the area around the West Oakland BART), it’s not an easy walk from either.\u003c/p>\n\u003cp>One key to solving the crisis of food deserts, Ahmadi contends, is understanding how to market to low-income communities of color. In urban areas across the U.S., much-needed supermarkets have failed to gain traction when their physical plans appear too high-end. Even if prices are kept low, he says, locals won’t patronize a store they perceive to be pricey.\u003c/p>\n\u003cfigure id=\"attachment_94127\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/abfe07_4f6a3c86572a42ffb5e29f58d52c7d23.jpg_srz_847_635_75_22_0.50_1.20_0.00_jpg_srz-720x540.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/abfe07_4f6a3c86572a42ffb5e29f58d52c7d23.jpg_srz_847_635_75_22_0.50_1.20_0.00_jpg_srz-720x540.jpeg\" alt=\"The Mandela Foods Cooperative, located across the street from the West Oakland BART, has been a model of success. Photo: Mandela Foods Cooperative\" width=\"720\" height=\"540\" class=\"size-full wp-image-94127\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/abfe07_4f6a3c86572a42ffb5e29f58d52c7d23.jpg_srz_847_635_75_22_0.50_1.20_0.00_jpg_srz-720x540.jpeg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/abfe07_4f6a3c86572a42ffb5e29f58d52c7d23.jpg_srz_847_635_75_22_0.50_1.20_0.00_jpg_srz-720x540-320x240.jpeg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Mandela Foods Cooperative, located across the street from the West Oakland BART, has been a model of success. Photo: Mandela Foods Cooperative\u003c/figcaption>\u003c/figure>\n\u003cp>One success story in West Oakland is the much-loved \u003ca href=\"http://www.mandelafoods.com/\" target=\"_blank\">Mandela Foods Cooperative\u003c/a>, located in a small retail space across the street from the West Oakland BART. The worker-owned shop is ideally positioned to catch foot traffic, and its clever pricing system allows it to sell fresh fruit, vegetables, and other healthy staples at a significant discount, while charging more than usual for more frivolous products, like organic unbleached paper products.\u003c/p>\n\u003cp>People’s Community Market plans to adopt a similar two-tiered pricing model: a foundation of familiar, affordable products will be supplemented by a few higher-end choices. And the “center aisles” of the store — where chain supermarkets typically house vast swathes of packaged sweets, sodas and snacks — will be shrunk to make room for larger offerings of produce, dairy, and other fresh foods.\u003c/p>\n\u003cp>While the store seeks to make a profit, its central mission will be to improve the neighborhood’s health and economy, as well as to stem the tide of displacement spurred by gentrification. Eventually, the store’s 100 employees will become owners of the business. Employees’ loyalty, as well as their value to the community and the business, will be increased through extensive trainings in nutrition, cooking, and financial literacy.\u003c/p>\n\u003cfigure id=\"attachment_94128\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Peoples-Front-Porch-Concept-720x377.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Peoples-Front-Porch-Concept-720x377.jpg\" alt=\"A rendering of People’s Community Market shows a dining area at its front entrance. Image: People’s Community Market\" width=\"720\" height=\"377\" class=\"size-full wp-image-94128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Peoples-Front-Porch-Concept-720x377.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Peoples-Front-Porch-Concept-720x377-400x209.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Peoples-Front-Porch-Concept-720x377-320x168.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A rendering of People’s Community Market shows a dining area at its front entrance. Image: People’s Community Market\u003c/figcaption>\u003c/figure>\n\u003cp>Ahmadi speaks of West Oakland as a community fractured by divisions between rich and poor; newcomer and native; and black, white and Latino. As a business enterprise, PCM must win over all segments of the local population. As a social experiment, it will strive “to attract the full diversity of the community.”\u003c/p>\n\u003cp>“For us, a grocery store is in some ways just a medium,” Ahmadi says. “We’re building a laboratory for community engagement.” An in-house venue space, managed by PCM’s community partners, will offer educational and cultural programs. A cafe will provide a place for socializing. These additions are vital for this neighborhood, Ahmadi says, whose public spaces have long suffered from neglect. The store will represent a much-needed space for neighbors to rub shoulders.\u003c/p>\n\u003cp>It’s admittedly a lot to ask of a grocery store.\u003c/p>\n\u003cp>On a recent sunny afternoon, though, PCM’s future neighborhood seemed primed for bottom-up growth. In the tiny Tamales la Oaxaquena on Market and 30th streets, visitors were delighted with Rosa’s homemade chicken mole. A dimly lit corner store across the street was doing a brisk trade in hot fried chicken, steamed corn and biscuits. Just over on San Pablo, shoppers maneuvered their baskets through the tight aisles of Produce Pro, where a well-staffed meat counter, bright Mexican piñatas and heaps of fresh produce take up every available square foot of floor and ceiling.\u003c/p>\n\u003cp>These independent operators have found a foothold where chain stores dare not go, and won a loyal customer base by tailoring services to their neighbors’ cultural backgrounds, spending habits and tastes. People’s Community Market seeks to recreate the responsiveness of such small enterprises on a larger scale, with a generous dose of social consciousness.\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>Until then, People’s Grocery will continue to fill in the gaps with education, urban farms, and community events.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/94113/3-food-initiatives-that-could-transform-west-oaklands-food-desert","authors":["5592"],"categories":["bayareabites_13813","bayareabites_1962"],"tags":["bayareabites_2722","bayareabites_14223","bayareabites_9532","bayareabites_9097","bayareabites_9998"],"featImg":"bayareabites_94130","label":"bayareabites"},"bayareabites_81220":{"type":"posts","id":"bayareabites_81220","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81220","score":null,"sort":[1399305047000]},"guestAuthors":[],"slug":"newcomer-kilovolt-coffee-lights-up-west-oakland","title":"Newcomer Kilovolt Coffee Lights Up West Oakland","publishDate":1399305047,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_81311\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kilovolt02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kilovolt02.jpg\" alt=\"Kilovolt Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-81311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kilovolt Coffee's Ethan Ashley\u003c/figcaption>\u003c/figure>\n\u003cp>In the small triangular West Oakland neighborhood of Clawson which lies between Mandela Parkway and Adeline (also known as \"Dogtown\" by its residents, which includes me and my husband), the neo-soul food restaurant \u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a> is the lone notable eatery within walking distance from our home. While nearby Emeryville has a number of chain restaurants within its cluster of malls, there's not much else until you venture over to the Korean fusion cuisine spot \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">FuseBox\u003c/a> in the adjacent McClymonds area. But more places are slowly springing up, including the restaurant \u003ca href=\"http://www.eastbayexpress.com/oakland/a-sandwich-shop-grows-in-west-oakland/Content?oid=3868219\" target=\"_blank\">10th & Wood\u003c/a>; \u003ca href=\"http://www.kilovoltcoffee.com/\" target=\"_blank\">Kilovolt Coffee\u003c/a> is the latest welcome addition to West Oakland.\u003c/p>\n\u003cp>Co-owner Ethan Ashley founded his new venture through support from outside investors, several employees, and local residents. Necessity drove him to open the cafe in his Prescott neighborhood, a mile-long expanse that spans Mandela Parkway, the I-880 frontage road to the west and 7th Street in the south. When Ethan moved in from Berkeley in 2008, he realized, \"There is no coffee! Brown Sugar Kitchen is too busy and the pretty lady doesn't do to-go. I need coffee.\"\u003c/p>\n\u003cp>He loves his building as \"it's right between the Bay Bridge and BART on Mandela. I tracked down the building owner at the county records office and pitched them the idea. One thing led to another and a year and a half later, we are open for business.\" With a background in home remodeling, he personally transformed the former Cypress Steel space into minimalist new cafe.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"81310,81317,81322\"]\u003c/p>\n\u003cp>Their name derives from the fact that Ethan, also a self-trained electrician, thinks \"electricity is the coolest and the best.\" He adds, \"The theme is evident in our space in a few details. Plus, it's kind of the theme of the neighborhood,\" referring to the aforementioned \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/01/fusebox-in-oakland-a-soon-to-open-korean-restaurant-featuring-hand-crafted-pickles/\" target=\"_blank\">Fusebox\u003c/a> that's located in this predominantly industrial area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"81314,81312,81320\"]\u003c/p>\n\u003cp>For now, Kilovolt brews up \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass\u003c/a> (whom Ethan also received his barista training from), but they're looking to feature other coffees. (Perhaps they'll explore \u003ca href=\"http://www.scarletcityroasting.com/\" target=\"_blank\">Scarlet City Coffee Roasting's\u003c/a> offerings or try their hand at roasting their own with raw green beans from \u003ca href=\"http://www.sweetmarias.com/index.php\" target=\"_blank\">Sweet Maria's\u003c/a>, which are also both located in West Oakland.)\u003c/p>\n\u003cp>Their edibles come from a variety of local purveyors. Dessert pastries are prepared \u003ca href=\"http://bycpastries.com/\" target=\"_blank\">By C.\u003c/a>, fresh bagels arrive daily from \u003ca href=\"http://baronbaking.com/\" target=\"_blank\">Baron Baking\u003c/a>, and their pane de Altamura comes from Berkeley's \u003ca href=\"http://www.metropolisbaking.com/\" target=\"_blank\">Metropolis Baking Company\u003c/a>. \"Soon we will have salads and juices from \u003ca href=\"http://www.naturalchoicedistribution.com/\" target=\"_blank\">Natural Choice\u003c/a>, a local distributor located 4 blocks away,\" Ethan noted. \"We're still working to get a croissant/morning bun/muffin vendor. Also donuts, I want donuts!\"\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"81313,81315,81316,81318,81319,81321\"]\u003c/p>\n\u003cp>And be sure to check out their Geocities/Angelfire-inspired \u003ca href=\"http://www.kilovoltcoffee.com/\" target=\"_blank\">website\u003c/a> that was designed by Ethan's girlfriend. \"Everyone knows the internet achieved perfection in 1998,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kilovoltcoffee.com/\" target=\"_blank\">Kilovolt Coffee\u003c/a>\u003c/strong>\u003cbr>\n1829 Mandela Parkway @ 18th Street\u003cbr>\nOakland, CA 94608 [\u003ca href=\"https://goo.gl/maps/LA1W5\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 725-2822\u003cbr>\nHours: Mon. - Sun., 7AM-5PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kilovolt/385307128235241\" target=\"_blank\">Kilovolt\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kvcoffee\" target=\"_blank\">@kvcoffee\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Food and drink establishments are slowly popping up in West Oakland, and Kilovolt Coffee is the latest welcome addition to the neighborhood.","status":"publish","parent":0,"modified":1399384582,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":552},"headData":{"title":"Newcomer Kilovolt Coffee Lights Up West Oakland | KQED","description":"Food and drink establishments are slowly popping up in West Oakland, and Kilovolt Coffee is the latest welcome addition to the neighborhood.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Newcomer Kilovolt Coffee Lights Up West Oakland","datePublished":"2014-05-05T15:50:47.000Z","dateModified":"2014-05-06T13:56:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"81220 http://blogs.kqed.org/bayareabites/?p=81220","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/05/newcomer-kilovolt-coffee-lights-up-west-oakland/","disqusTitle":"Newcomer Kilovolt Coffee Lights Up West Oakland","path":"/bayareabites/81220/newcomer-kilovolt-coffee-lights-up-west-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81311\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kilovolt02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kilovolt02.jpg\" alt=\"Kilovolt Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-81311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kilovolt Coffee's Ethan Ashley\u003c/figcaption>\u003c/figure>\n\u003cp>In the small triangular West Oakland neighborhood of Clawson which lies between Mandela Parkway and Adeline (also known as \"Dogtown\" by its residents, which includes me and my husband), the neo-soul food restaurant \u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a> is the lone notable eatery within walking distance from our home. While nearby Emeryville has a number of chain restaurants within its cluster of malls, there's not much else until you venture over to the Korean fusion cuisine spot \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">FuseBox\u003c/a> in the adjacent McClymonds area. But more places are slowly springing up, including the restaurant \u003ca href=\"http://www.eastbayexpress.com/oakland/a-sandwich-shop-grows-in-west-oakland/Content?oid=3868219\" target=\"_blank\">10th & Wood\u003c/a>; \u003ca href=\"http://www.kilovoltcoffee.com/\" target=\"_blank\">Kilovolt Coffee\u003c/a> is the latest welcome addition to West Oakland.\u003c/p>\n\u003cp>Co-owner Ethan Ashley founded his new venture through support from outside investors, several employees, and local residents. Necessity drove him to open the cafe in his Prescott neighborhood, a mile-long expanse that spans Mandela Parkway, the I-880 frontage road to the west and 7th Street in the south. When Ethan moved in from Berkeley in 2008, he realized, \"There is no coffee! Brown Sugar Kitchen is too busy and the pretty lady doesn't do to-go. I need coffee.\"\u003c/p>\n\u003cp>He loves his building as \"it's right between the Bay Bridge and BART on Mandela. I tracked down the building owner at the county records office and pitched them the idea. One thing led to another and a year and a half later, we are open for business.\" With a background in home remodeling, he personally transformed the former Cypress Steel space into minimalist new cafe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"81310,81317,81322","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their name derives from the fact that Ethan, also a self-trained electrician, thinks \"electricity is the coolest and the best.\" He adds, \"The theme is evident in our space in a few details. Plus, it's kind of the theme of the neighborhood,\" referring to the aforementioned \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/01/fusebox-in-oakland-a-soon-to-open-korean-restaurant-featuring-hand-crafted-pickles/\" target=\"_blank\">Fusebox\u003c/a> that's located in this predominantly industrial area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"81314,81312,81320","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For now, Kilovolt brews up \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass\u003c/a> (whom Ethan also received his barista training from), but they're looking to feature other coffees. (Perhaps they'll explore \u003ca href=\"http://www.scarletcityroasting.com/\" target=\"_blank\">Scarlet City Coffee Roasting's\u003c/a> offerings or try their hand at roasting their own with raw green beans from \u003ca href=\"http://www.sweetmarias.com/index.php\" target=\"_blank\">Sweet Maria's\u003c/a>, which are also both located in West Oakland.)\u003c/p>\n\u003cp>Their edibles come from a variety of local purveyors. Dessert pastries are prepared \u003ca href=\"http://bycpastries.com/\" target=\"_blank\">By C.\u003c/a>, fresh bagels arrive daily from \u003ca href=\"http://baronbaking.com/\" target=\"_blank\">Baron Baking\u003c/a>, and their pane de Altamura comes from Berkeley's \u003ca href=\"http://www.metropolisbaking.com/\" target=\"_blank\">Metropolis Baking Company\u003c/a>. \"Soon we will have salads and juices from \u003ca href=\"http://www.naturalchoicedistribution.com/\" target=\"_blank\">Natural Choice\u003c/a>, a local distributor located 4 blocks away,\" Ethan noted. \"We're still working to get a croissant/morning bun/muffin vendor. Also donuts, I want donuts!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"81313,81315,81316,81318,81319,81321","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And be sure to check out their Geocities/Angelfire-inspired \u003ca href=\"http://www.kilovoltcoffee.com/\" target=\"_blank\">website\u003c/a> that was designed by Ethan's girlfriend. \"Everyone knows the internet achieved perfection in 1998,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kilovoltcoffee.com/\" target=\"_blank\">Kilovolt Coffee\u003c/a>\u003c/strong>\u003cbr>\n1829 Mandela Parkway @ 18th Street\u003cbr>\nOakland, CA 94608 [\u003ca href=\"https://goo.gl/maps/LA1W5\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 725-2822\u003cbr>\nHours: Mon. - Sun., 7AM-5PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kilovolt/385307128235241\" target=\"_blank\">Kilovolt\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kvcoffee\" target=\"_blank\">@kvcoffee\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81220/newcomer-kilovolt-coffee-lights-up-west-oakland","authors":["2100"],"categories":["bayareabites_109","bayareabites_752","bayareabites_8770","bayareabites_1875","bayareabites_366","bayareabites_10","bayareabites_1248"],"tags":["bayareabites_125","bayareabites_13320","bayareabites_13319","bayareabites_13327","bayareabites_9214","bayareabites_10064","bayareabites_9998"],"featImg":"bayareabites_81328","label":"bayareabites"},"bayareabites_78452":{"type":"posts","id":"bayareabites_78452","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78452","score":null,"sort":[1392995823000]},"guestAuthors":[],"slug":"jennifer-lebarre-leads-the-way-in-oaklands-school-lunch-progress","title":"Jennifer LeBarre Leads the Way in Oakland’s School Lunch Progress","publishDate":1392995823,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78455\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Peaches-659x371.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Peaches-659x371.jpg\" alt=\"Peaches. Photo: North Charleston/Creative Commons\" width=\"659\" height=\"371\" class=\"size-full wp-image-78455\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peaches. Photo: North Charleston/Creative Commons\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Jon Leckie, \u003ca href=\"http://oaklandlocal.com/2014/02/jennifer-lebarre-leads-the-way-in-school-lunch-progress/\" target=\"_blank\">Oakland Local\u003c/a> (2/19/2014)\u003c/p>\n\u003cfigure id=\"attachment_78454\" class=\"wp-caption alignright\" style=\"max-width: 186px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/LeBarre-2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/LeBarre-2.png\" alt=\"Jennifer LeBarre. Courtesy photo\" width=\"186\" height=\"216\" class=\"size-full wp-image-78454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jennifer LeBarre. Courtesy photo\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland has been at the forefront of progressive food service since the Black Panthers started the Free Breakfast for Children program in 1969. That history is one reason the city was chosen to host the fifth \u003ca href=\"http://www.schoolfoodfocus.org/\" target=\"_blank\">School Food FOCUS Conference\u003c/a> this February, and why Jennifer Lebarre was tapped as its keynote speaker.\u003c/p>\n\u003cp>Ask LeBarre why she’s OUSD’s Director of Nutrition Services, and she’ll answer with a story.\u003c/p>\n\u003cp>LeBarre was attending a summer high school program that offered peaches to their students. During lunch, a student approached her with a pale, fuzzy peach in his hand and asked, “What is this?”\u003c/p>\n\u003cp>“It’s a peach,” she said, and the boy went on his way, presumably a bit wiser.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For LeBarre, the anecdote underlines a fundamental problem with school lunches: the inability to get fresh food in front of students. Too often, students think of peaches as chopped up bits served in vacuum-sealed, plastic cups. “That,” LeBarre said, “is what we want to change.”\u003c/p>\n\u003cp>LeBarre began working for OUSD’s nutrition services 15 years ago after finding her job in college food service unsuitable for a new mother. Growing up in Bakersfield, Calif., Lebarre always had a packed lunch to bring to her private Catholic school, but what she found in Oakland’s schools opened her eyes to another possibility.\u003c/p>\n\u003cp>“I had a sheltered perspective of what families in America go through,” she said. “Here we had kids that didn’t eat all weekend and relied on us for sustenance. How are we in America where children are going hungry and the only place they get food is in school?”\u003c/p>\n\u003cp>Part of the change LeBarre and her team have been working towards has come in the form of after-school markets. They’ve created 20 markets in needy communities with at least 75 percent of the student population qualifying for free or reduced lunch. Many of the communities have been identified as food desserts, and the markets offer locally grown, organic or pesticide-free produce from small farmers.\u003c/p>\n\u003cp>“Families are able to buy great produce and we’re able to support local farmers and businesses,” she said. “We’re increasing access for parents, students and their siblings.”\u003c/p>\n\u003cp>But increasing access and changing what students eat outside the school is only half of what concerns LeBarre. Inside the school is where the real battle is being played out.\u003c/p>\n\u003cp>LeBarre says one way to change the school food system is to change the places where school food is made.\u003c/p>\n\u003cp>“Parents just think you change the food on the plate, but it’s more difficult than that,” Zenobia Barlow, an \u003ca href=\"http://oaklandlocal.com/2013/11/fresh-locally-sourced-food-in-ousd-school-meal-program-draws-kudos/\" target=\"_blank\">OUSD partner from the Center for Ecoliteracy\u003c/a> said. “Facilities are the biggest issue, and it has become an impenetrable obstacle.”\u003c/p>\n\u003cp>Oakland has 86 schools, and around 30 have cooking kitchens mostly in middle and high schools. Those schools can prepare all the food they need for their kids, but the rest rely on two central kitchens. Originally, the larger of the two kitchens was designed to serve 800 meals a day. Today, it serves 20,000.\u003c/p>\n\u003cp>What that means is that a lot of food has to be prepared beforehand and then packaged before it’s served to students. Food eaten by students on Thursday was prepared on Tuesday and delivered to the school on Wednesday. Menus aren’t dictated by the needs of students, but by the limitations of the school’s facilities.\u003c/p>\n\u003cp>“We’re making our own pasta and hand rolling our own enchiladas,” LeBarre said, “but they’re wrapped in plastic, so interest goes away.”\u003c/p>\n\u003cp>A new, updated central kitchen, along with updates to other school kitchens, could eliminate 80 percent of prepackaged food and make it possible to get fresher, healthier food to students. With that idea in mind, LeBarre went to district officials and sought out the help of Larry Tramutola, a political consultant based in Oakland, in advance of the 2012 electoral season.\u003c/p>\n\u003cp>Tramutola went to work garnering public and institutional support for \u003ca href=\"http://www.ecoliteracy.org/essays/vote-measure-j\" target=\"_blank\">Measure J\u003c/a>, a bond measure that could raise up to $475 million. By the time election day had come and gone, Tramutola, LeBarre and the rest of their team saw 84 percent of voters say yes to healthy schools and secured $40 million dollars for facilities upgrades incorporated into the district’s master plan.\u003c/p>\n\u003cp>“Our stars really aligned,” LeBarre said. “Everybody was thinking at the same time. We were able to get the board to approve our ideas of what the central kitchen needed to be. Whatever changes may come, our central kitchen will be built. It’s an integral part of the plan.”\u003c/p>\n\u003cp>But the project is more than just a new kitchen. Its mission goes well beyond putting good food in students’ stomachs.\u003c/p>\n\u003cp>“To have an effect on school food, we need the meal program and education linked together,” LeBarre said. “We’ll have everything you need, but also an education center on the campus shared with students, community members and professional development for our staff.”\u003c/p>\n\u003cp>The land for the new central kitchen in West Oakland will also include a one-and-a-half acre urban farm, ready for field trips to connect students to where their food is coming from and give them an experience of the entire food process.\u003c/p>\n\u003cp>With the new central kitchen well into the facility development stage, LeBarre couldn’t be happier, but knows there is still more work to be done.\u003c/p>\n\u003cp>“You’re not just the lunch lady anymore,” LeBarre said. “The more we can align our work with the core functions of education, the more we can break down the barriers between school lunches and schools.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We can’t solve it all, but we can take care of some physiological needs, and make sure students are thriving through our food program,” she said. “Unless we take care of the whole child, they won’t be academically successful. Part of that is creating healthy schools.”\u003c/p>\n\n","blocks":[],"excerpt":"Jennifer LeBarre, Oakland Unified School District's director of nutrition services, is working to expand the central kitchen the serves the city's schools and feeds the kids. When LeBarre got started one of her students didn't even know what a peach was. Hopefully, that won't be a problem anymore.","status":"publish","parent":0,"modified":1392959883,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1075},"headData":{"title":"Jennifer LeBarre Leads the Way in Oakland’s School Lunch Progress | KQED","description":"Jennifer LeBarre, Oakland Unified School District's director of nutrition services, is working to expand the central kitchen the serves the city's schools and feeds the kids. When LeBarre got started one of her students didn't even know what a peach was. Hopefully, that won't be a problem anymore.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Jennifer LeBarre Leads the Way in Oakland’s School Lunch Progress","datePublished":"2014-02-21T15:17:03.000Z","dateModified":"2014-02-21T05:18:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"78452 http://blogs.kqed.org/bayareabites/?p=78452","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/21/jennifer-lebarre-leads-the-way-in-oaklands-school-lunch-progress/","disqusTitle":"Jennifer LeBarre Leads the Way in Oakland’s School Lunch Progress","path":"/bayareabites/78452/jennifer-lebarre-leads-the-way-in-oaklands-school-lunch-progress","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78455\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Peaches-659x371.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Peaches-659x371.jpg\" alt=\"Peaches. Photo: North Charleston/Creative Commons\" width=\"659\" height=\"371\" class=\"size-full wp-image-78455\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peaches. Photo: North Charleston/Creative Commons\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Jon Leckie, \u003ca href=\"http://oaklandlocal.com/2014/02/jennifer-lebarre-leads-the-way-in-school-lunch-progress/\" target=\"_blank\">Oakland Local\u003c/a> (2/19/2014)\u003c/p>\n\u003cfigure id=\"attachment_78454\" class=\"wp-caption alignright\" style=\"max-width: 186px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/LeBarre-2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/LeBarre-2.png\" alt=\"Jennifer LeBarre. Courtesy photo\" width=\"186\" height=\"216\" class=\"size-full wp-image-78454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jennifer LeBarre. Courtesy photo\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland has been at the forefront of progressive food service since the Black Panthers started the Free Breakfast for Children program in 1969. That history is one reason the city was chosen to host the fifth \u003ca href=\"http://www.schoolfoodfocus.org/\" target=\"_blank\">School Food FOCUS Conference\u003c/a> this February, and why Jennifer Lebarre was tapped as its keynote speaker.\u003c/p>\n\u003cp>Ask LeBarre why she’s OUSD’s Director of Nutrition Services, and she’ll answer with a story.\u003c/p>\n\u003cp>LeBarre was attending a summer high school program that offered peaches to their students. During lunch, a student approached her with a pale, fuzzy peach in his hand and asked, “What is this?”\u003c/p>\n\u003cp>“It’s a peach,” she said, and the boy went on his way, presumably a bit wiser.\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 LeBarre, the anecdote underlines a fundamental problem with school lunches: the inability to get fresh food in front of students. Too often, students think of peaches as chopped up bits served in vacuum-sealed, plastic cups. “That,” LeBarre said, “is what we want to change.”\u003c/p>\n\u003cp>LeBarre began working for OUSD’s nutrition services 15 years ago after finding her job in college food service unsuitable for a new mother. Growing up in Bakersfield, Calif., Lebarre always had a packed lunch to bring to her private Catholic school, but what she found in Oakland’s schools opened her eyes to another possibility.\u003c/p>\n\u003cp>“I had a sheltered perspective of what families in America go through,” she said. “Here we had kids that didn’t eat all weekend and relied on us for sustenance. How are we in America where children are going hungry and the only place they get food is in school?”\u003c/p>\n\u003cp>Part of the change LeBarre and her team have been working towards has come in the form of after-school markets. They’ve created 20 markets in needy communities with at least 75 percent of the student population qualifying for free or reduced lunch. Many of the communities have been identified as food desserts, and the markets offer locally grown, organic or pesticide-free produce from small farmers.\u003c/p>\n\u003cp>“Families are able to buy great produce and we’re able to support local farmers and businesses,” she said. “We’re increasing access for parents, students and their siblings.”\u003c/p>\n\u003cp>But increasing access and changing what students eat outside the school is only half of what concerns LeBarre. Inside the school is where the real battle is being played out.\u003c/p>\n\u003cp>LeBarre says one way to change the school food system is to change the places where school food is made.\u003c/p>\n\u003cp>“Parents just think you change the food on the plate, but it’s more difficult than that,” Zenobia Barlow, an \u003ca href=\"http://oaklandlocal.com/2013/11/fresh-locally-sourced-food-in-ousd-school-meal-program-draws-kudos/\" target=\"_blank\">OUSD partner from the Center for Ecoliteracy\u003c/a> said. “Facilities are the biggest issue, and it has become an impenetrable obstacle.”\u003c/p>\n\u003cp>Oakland has 86 schools, and around 30 have cooking kitchens mostly in middle and high schools. Those schools can prepare all the food they need for their kids, but the rest rely on two central kitchens. Originally, the larger of the two kitchens was designed to serve 800 meals a day. Today, it serves 20,000.\u003c/p>\n\u003cp>What that means is that a lot of food has to be prepared beforehand and then packaged before it’s served to students. Food eaten by students on Thursday was prepared on Tuesday and delivered to the school on Wednesday. Menus aren’t dictated by the needs of students, but by the limitations of the school’s facilities.\u003c/p>\n\u003cp>“We’re making our own pasta and hand rolling our own enchiladas,” LeBarre said, “but they’re wrapped in plastic, so interest goes away.”\u003c/p>\n\u003cp>A new, updated central kitchen, along with updates to other school kitchens, could eliminate 80 percent of prepackaged food and make it possible to get fresher, healthier food to students. With that idea in mind, LeBarre went to district officials and sought out the help of Larry Tramutola, a political consultant based in Oakland, in advance of the 2012 electoral season.\u003c/p>\n\u003cp>Tramutola went to work garnering public and institutional support for \u003ca href=\"http://www.ecoliteracy.org/essays/vote-measure-j\" target=\"_blank\">Measure J\u003c/a>, a bond measure that could raise up to $475 million. By the time election day had come and gone, Tramutola, LeBarre and the rest of their team saw 84 percent of voters say yes to healthy schools and secured $40 million dollars for facilities upgrades incorporated into the district’s master plan.\u003c/p>\n\u003cp>“Our stars really aligned,” LeBarre said. “Everybody was thinking at the same time. We were able to get the board to approve our ideas of what the central kitchen needed to be. Whatever changes may come, our central kitchen will be built. It’s an integral part of the plan.”\u003c/p>\n\u003cp>But the project is more than just a new kitchen. Its mission goes well beyond putting good food in students’ stomachs.\u003c/p>\n\u003cp>“To have an effect on school food, we need the meal program and education linked together,” LeBarre said. “We’ll have everything you need, but also an education center on the campus shared with students, community members and professional development for our staff.”\u003c/p>\n\u003cp>The land for the new central kitchen in West Oakland will also include a one-and-a-half acre urban farm, ready for field trips to connect students to where their food is coming from and give them an experience of the entire food process.\u003c/p>\n\u003cp>With the new central kitchen well into the facility development stage, LeBarre couldn’t be happier, but knows there is still more work to be done.\u003c/p>\n\u003cp>“You’re not just the lunch lady anymore,” LeBarre said. “The more we can align our work with the core functions of education, the more we can break down the barriers between school lunches and schools.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We can’t solve it all, but we can take care of some physiological needs, and make sure students are thriving through our food program,” she said. “Unless we take care of the whole child, they won’t be academically successful. Part of that is creating healthy schools.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78452/jennifer-lebarre-leads-the-way-in-oaklands-school-lunch-progress","authors":["5475"],"categories":["bayareabites_109","bayareabites_1245","bayareabites_12093"],"tags":["bayareabites_14757","bayareabites_12132","bayareabites_450","bayareabites_9998"],"featImg":"bayareabites_78455","label":"bayareabites"},"bayareabites_36653":{"type":"posts","id":"bayareabites_36653","meta":{"index":"posts_1591205157","site":"bayareabites","id":"36653","score":null,"sort":[1324911618000]},"guestAuthors":[],"slug":"two-step-on-over-to-b-side-bbq","title":"Two-Step On Over To B-Side BBQ ","publishDate":1324911618,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bsidesign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bsidesign-e1324331169597.jpg\" alt=\"bside bbq sign\" title=\"bside sign\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36674\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\"There's a new sheriff in town. She has a smoker and she's not afraid to use it.\"\u003c/strong>\u003c/p>\n\u003cp>So says the Twitter description for \u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a>, an excellent new barbecue restaurant in West Oakland. But the \"new sheriff\" is already a neighborhood favorite. Chef / owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/food-secrets-of-chefauthor-tanya-holland/\">Tanya Holland\u003c/a> is the seasoned veteran of the nearby successful soul food restaurant, \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\">Brown Sugar Kitchen\u003c/a>, and her new restaurant is the \"flip side\" to her popular flagship establishment. She and her husband, Phil Surkis, have lived and worked in West Oakland for seven years and are helping to bring more great eats to the community. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bside.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bside-e1324331203731.jpg\" alt=\"bside exterio\" title=\"bside\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36673\">\u003c/a>\u003c/p>\n\u003cp>My husband and I stopped by three days after their official open to visit the newly renovated space. The former home of \u003ca href=\"http://yardiejerk.com/\">Yardie Jerk\u003c/a>, B-Side BBQ now has a warm, country-and-western feel with whimsical touches. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/table.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/table-e1324331427232.jpg\" alt=\"table\" title=\"table\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36669\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior-e1324331466409.jpg\" alt=\"bside bbq interior\" title=\"interior\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36666\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior2-e1324331497571.jpg\" alt=\"bside bbq interior 2\" title=\"interior2\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36675\">\u003c/a>\u003c/p>\n\u003cp>Tanya commissioned local artist \u003ca href=\"http://aprilbanks.com/home.html\">April Banks \u003c/a> to create artworks for the restaurant that will make you do a double-take. Look closely and you'll see Tanya and Phil making cameos in these classic western scenes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp-e1324331240960.jpg\" alt=\"tanya and phil\" title=\"tandp\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36671\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp2-e1324331579530.jpg\" alt=\"tanya and phil 2\" title=\"tandp2\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36670\">\u003c/a>\u003c/p>\n\u003cp>They were already out of their smoked brown sugar rubbed brisket by the time we placed our order, so we chose the pulled pork sandwich ($8) and the St. Louis Ribs ($10 half-order / $18 full order). Sides come separately, and we went for the day's seasonal vegetable (collard greens with garlic, $4) and spicy coleslaw ($4). The \"Dark and Stormy\" sauce (made with molasses and honey) I chose for my barbecue was a perfect complement to the crunchy coleslaw heaped on my tasty sandwich. The ribs were juicy and hearty; be sure to grab some of the complimentary wet nap towelettes to help clean the smoky, saucy aftermath off of your fingertips (unless you go for the finger-licking route, which I highly recommend.) And definitely try the housemade lemonade ($3) if you're looking for a sweet refresher to accompany your meal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ribs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ribs-e1324331345914.jpg\" alt=\"st. louis ribs\" title=\"ribs\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36667\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sandwich-e1324331367473.jpg\" alt=\"pulled pork sandwich\" title=\"sandwich\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36668\">\u003c/a>\u003c/p>\n\u003cp>Tanya and Phil currently split their time between B-Side and Brown Sugar. She was busy in the kitchen and the dining room, with Phil helping her and her staff serve her customers. Stay tuned for the next iteration of B-Side BBQ. More items are on the way for the menu, and they'll increase B-Side's hours over time. Phil also mentioned they'll be expanding the existing space to accommodate more seating and lengthen the bar. We'll definitely be heading back for the brisket and cornbread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tanyasmile-e1324332516932.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tanyasmile-e1324332516932.jpg\" alt=\"tanya holland\" title=\"tanyasmile\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36672\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Tanya Holland, Chef / Owner of Brown Sugar Kitchen and B-Side BBQ\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a> \u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://g.co/maps/z6zv3\">map\u003c/a>\u003cbr>\n3303 San Pablo Avenue (at 33rd Street)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 595-0227\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cem>Tuesday-Saturday\u003c/em> 11-4\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/BSideBBQ\">B-Side BBQ\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong> \u003ca href=\"https://twitter.com/#!/BSideBBQ\">@BSideBBQ\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"B-Side BBQ is the newest venture from Tanya Holland, West Oakland chef/owner of Brown Sugar Kitchen. ","status":"publish","parent":0,"modified":1324526505,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":454},"headData":{"title":"Two-Step On Over To B-Side BBQ | KQED","description":"B-Side BBQ is the newest venture from Tanya Holland, West Oakland chef/owner of Brown Sugar Kitchen. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Two-Step On Over To B-Side BBQ ","datePublished":"2011-12-26T15:00:18.000Z","dateModified":"2011-12-22T04:01:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"36653 http://blogs.kqed.org/bayareabites/?p=36653","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/12/26/two-step-on-over-to-b-side-bbq/","disqusTitle":"Two-Step On Over To B-Side BBQ ","path":"/bayareabites/36653/two-step-on-over-to-b-side-bbq","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bsidesign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bsidesign-e1324331169597.jpg\" alt=\"bside bbq sign\" title=\"bside sign\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36674\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\"There's a new sheriff in town. She has a smoker and she's not afraid to use it.\"\u003c/strong>\u003c/p>\n\u003cp>So says the Twitter description for \u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a>, an excellent new barbecue restaurant in West Oakland. But the \"new sheriff\" is already a neighborhood favorite. Chef / owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/food-secrets-of-chefauthor-tanya-holland/\">Tanya Holland\u003c/a> is the seasoned veteran of the nearby successful soul food restaurant, \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\">Brown Sugar Kitchen\u003c/a>, and her new restaurant is the \"flip side\" to her popular flagship establishment. She and her husband, Phil Surkis, have lived and worked in West Oakland for seven years and are helping to bring more great eats to the community. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bside.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bside-e1324331203731.jpg\" alt=\"bside exterio\" title=\"bside\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36673\">\u003c/a>\u003c/p>\n\u003cp>My husband and I stopped by three days after their official open to visit the newly renovated space. The former home of \u003ca href=\"http://yardiejerk.com/\">Yardie Jerk\u003c/a>, B-Side BBQ now has a warm, country-and-western feel with whimsical touches. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/table.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/table-e1324331427232.jpg\" alt=\"table\" title=\"table\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36669\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior-e1324331466409.jpg\" alt=\"bside bbq interior\" title=\"interior\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36666\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/interior2-e1324331497571.jpg\" alt=\"bside bbq interior 2\" title=\"interior2\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36675\">\u003c/a>\u003c/p>\n\u003cp>Tanya commissioned local artist \u003ca href=\"http://aprilbanks.com/home.html\">April Banks \u003c/a> to create artworks for the restaurant that will make you do a double-take. Look closely and you'll see Tanya and Phil making cameos in these classic western scenes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp-e1324331240960.jpg\" alt=\"tanya and phil\" title=\"tandp\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36671\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tandp2-e1324331579530.jpg\" alt=\"tanya and phil 2\" title=\"tandp2\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36670\">\u003c/a>\u003c/p>\n\u003cp>They were already out of their smoked brown sugar rubbed brisket by the time we placed our order, so we chose the pulled pork sandwich ($8) and the St. Louis Ribs ($10 half-order / $18 full order). Sides come separately, and we went for the day's seasonal vegetable (collard greens with garlic, $4) and spicy coleslaw ($4). The \"Dark and Stormy\" sauce (made with molasses and honey) I chose for my barbecue was a perfect complement to the crunchy coleslaw heaped on my tasty sandwich. The ribs were juicy and hearty; be sure to grab some of the complimentary wet nap towelettes to help clean the smoky, saucy aftermath off of your fingertips (unless you go for the finger-licking route, which I highly recommend.) And definitely try the housemade lemonade ($3) if you're looking for a sweet refresher to accompany your meal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ribs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ribs-e1324331345914.jpg\" alt=\"st. louis ribs\" title=\"ribs\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36667\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sandwich-e1324331367473.jpg\" alt=\"pulled pork sandwich\" title=\"sandwich\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-36668\">\u003c/a>\u003c/p>\n\u003cp>Tanya and Phil currently split their time between B-Side and Brown Sugar. She was busy in the kitchen and the dining room, with Phil helping her and her staff serve her customers. Stay tuned for the next iteration of B-Side BBQ. More items are on the way for the menu, and they'll increase B-Side's hours over time. Phil also mentioned they'll be expanding the existing space to accommodate more seating and lengthen the bar. We'll definitely be heading back for the brisket and cornbread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tanyasmile-e1324332516932.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tanyasmile-e1324332516932.jpg\" alt=\"tanya holland\" title=\"tanyasmile\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36672\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Tanya Holland, Chef / Owner of Brown Sugar Kitchen and B-Side BBQ\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://bsidebbq.com/\">B-Side BBQ\u003c/a> \u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://g.co/maps/z6zv3\">map\u003c/a>\u003cbr>\n3303 San Pablo Avenue (at 33rd Street)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 595-0227\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cem>Tuesday-Saturday\u003c/em> 11-4\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/BSideBBQ\">B-Side BBQ\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong> \u003ca href=\"https://twitter.com/#!/BSideBBQ\">@BSideBBQ\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/36653/two-step-on-over-to-b-side-bbq","authors":["2100"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1875","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_9996","bayareabites_2250","bayareabites_8924","bayareabites_9997","bayareabites_8925","bayareabites_9998"],"featImg":"bayareabites_36674","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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