fire – Teen Observer Archive

August 1, 2017August 1, 2017

Woodleaf farm still at market despite wildfire damage

Woodleaf Farm focuses on harvesting a variety of fresh peaches. Photo by Alexis Suk

BERKELEY, Calif. — Evacuations in Oroville, California, have left townspeople uprooted and disoriented for the past six months because of the widespread Butte County Wall Wildfire. At Woodleaf Farm, also known as Peach Jamboree, the fire took all but the crop itself.

Owner Danny Lazzarini bought the farm in the Sierra Mountains in 2016. She and partner Drew Seidman planned to continue the farm’s current produce offerings; they have more than 2,000 fruit trees, according to the Ecology Center’s website, planted on eight acres.

They produce many varieties of peaches, including white, yellow and red peaches. Although they produce a variety of crops, they only have “three months of the year to make a living,” Lazzarini said in a recent interview.

Woodleaf Farm made one of their first appearances since the fire at the Berkeley Farmers’ Market on Saturday. Photo by Jordan Willis

The raging wildfire set the two back right in the middle of their short harvest season, only adding to the devastation. The fire took all three of their homes on the land, along with a cabin, barn, packing shed, personal possessions and all of their tools and equipment. But the fruit was spared. They were at the Berkeley Farmers’ Market on Saturday, one of their first public appearances since the fire.

“About 95 percent of the peaches are fine,” Woodleaf Farm employee Em Reaves said, explaining how the farm can survive for now but the future is unpredictable with all of their supplies destroyed.

“We’re trying to rebuild with no resources, and it’s really hard, but what else are you going to do?” Lazzarini said. She added that they are constantly being faced with new challenges on the farm but will continue to work through them. Despite the demolition, Woodleaf Farm does not plan on abandoning the land; instead, they are going to rebuild. They are focused on going to markets and asking for donations on GoFundMe.com.

“This is an incredibly shocking loss, but we are grateful to be alive and safe…This will be a true test of strength and willingness to carry on and recover,” Lazzarini said in a recent Instagram post.

August 9, 2014September 6, 2014

Build Pizzeria recovers from fire

BERKELEY, Calif. — BUILD Pizzeria at the corner of Shattuck and Bancroft streets has been a well-received hot spot since opening 15 months ago. The restaurant that offers a sophisticated, modern twist on pizza was forced to shut down for a week after a small kitchen fire broke out on July 26.

General Manager Jonaten Martinez said no one was hurt, but all the appliances had to be replaced. “The fire broke out about 1:30 a.m.on Saturday night and was a result of procedures being improperly followed,” he said, informing us that an employee left a plastic rack on the stove that then caught on fire.

One of the managers was in the office doing paperwork when suddenly the sprinkler system went off. “We later saw him on the cameras running out from the office through all the smoke that had filled the back,” said Martinez. The pizzeria was cleared by the health department and reopened on Friday, Aug. 1. “There was a really great crowd for the re-opening,” said Martinez.

BUILD offers specialty pizzas from the menu but customers can also build their own: They can choose from among two types of crust, six sauces, seven cheeses and 42 toppings.

The owners imported wood-fired pizza ovens from Italy that reach 750 degrees and cook the pizzas in three to five minutes. In addition, they offer soups and pastas — which can also be built or customized.

The menu was formulated by the original head chef, who is no longer with the company, and owners Lisa Holt and David Shapiro, who also designed the interior. Lisa Holt’s background in five star hotel interior design is apparent once walking through the doors. Martinez said, “We try to bring Berkeley into the restaurant,” which features wall-size prints of black-and-white photos from People’s Park in the 1960s.

Sous chef Jonathan Popenuck reaches out to local vendors himself to try and acquire the freshest vegetables possible. “The owners told us that the priority is always freshness, never cost,” he said. BUILD continues to experiment with different ways to draw in the crowds, including offering “Cal Night” where students with IDs can access a special menu at discounted prices. The restaurant also hosts fundraisers for the university. A great deal of growth and success is sure to come for this Berkeley gem.

BUILD plans to continue to build more seasonal fare

Inside the Build Pizzeria, modern day elegance meets classic Rome. — Inside the Build Pizzeria, modern colors and lighting enhance the “make your own” counter area

After a week of dealing with the aftermath of a small kitchen fire, and no injuries, BUILD reopened on Aug. 1 at its modern restaurant at the corner of Shattuck and Bancroft streets. The week-long repair and recertification to open also meant new kitchen appliances.

Sous Chef Jonathan Popenuck and General Manager Jonaten Martinez talked about the growing pizza, restaurant and bar establishment in a recent interview, both touting the design work of owners Lisa Holt and David Shapiro.

The restaurant offers a variety of fresh vegetables and meats, including pepperoni and fire-roasted sausages; other meats are brought over from Italy, including the sopressata piccate.

Vegetables and fresh produce come from Northern California. “Cost is a last factor,” Sous Chef Popenuck said. Popenuck said he wants to continue to add to the seasonal and ever-more creative dishes.

The restaurant also wants more student customers. To that end, they have offered Cal Nights during the school year, allowing students to try pizza at a reduced rate. They also host fundraising for Cal.

Popenuck, a graduate of UC-Berkeley, majored in English and minored in physics, then worked his way up in the kitchen. Now he helps manage and oversee the nine line chefs. He also administers changes in the daily menu.