Teen Observer Archive

August 10, 2015August 12, 2015

Semien glad for family support in Bay Area

OAKLAND, Calif. — Marcus Semien grew up in the Bay Area as a die-hard San Francisco Giants fan. Today, he is the starting shortstop for the Oakland A’s, and he couldn’t be any happier.

Semien grew up in El Cerrito, California, and attended high school in Berkeley. He played many sports throughout his childhood, but decided to focus on baseball in college, where he played at the University of California, Berkeley. He was drafted by the Chicago White Sox in 2013, but was never given a starting role with the team.

“Playing in Chicago, I wasn’t getting a lot of attention because I was just a rookie and I was playing behind [starting shortstop] Alexei Ramirez,” Semien said in a recent interview.

After the completion of the 2014 season, Semien was shipped to the Oakland A’s, who didn’t have an established shortstop. He took full advantage of this opportunity and won the starting job in the area that he grew up and watched games as a child.

Playing in the Bay Area has its perks and drawbacks, but Semien is just happy for the opportunity to play the game he loves.

“It’s been different. .. whenever you’re going through a lot of ups and downs, it’s hard times, it’s good to have the support there around you. I feel blessed to be in that situation.”

And

“Make sure you work hard … You don’t want to have any regrets,” Semien said, when asked about advice he would give to aspiring professional athletes. “Work hard, grind through the tough times because it’s always going to make you a better person, and in my case, a better player.”

While the A’s have played well below their expectations this year, Semien is quietly putting together a solid rookie season.

“It’s tough because during spring we played so well,” he said. “We expected big things.”

Semien understands that going into his second full season next year, expectations for himself are naturally going to increase.

“Right now, where I’m at, defensively, continuing to get better, making a routine play at shortstop or wherever position I’m at. At the plate, just being a more consistent hitter. … getting those RBIs, scoring runs and doing those things that help us win.”

August 9, 2015August 13, 2015

Chez Panisse: Where local produce and fine dining come together

BERKELEY, Calif. — It’s 10 o’ clock on a Monday morning and a delivery man is walking with freshly butchered lambs on each shoulder, heading toward the freezer. Chefs in their crisp, white uniforms are prepping for the hectic day ahead, each with their own specific job. Some are preparing meat; others are hand-picking the best raspberries out of the multiple trays in front of them; others are making pasta and washing lettuce. Upstairs, waiters and baristas are setting up tables, polishing the silverware with a sense of urgency while they quietly chat about their weekend.

Chef Nadia picks out the best, fresh raspberries to use for the day. — One of the pastry chefs picks out the best, fresh raspberries to use for desserts. Photo by Ashley Drake

“Alice [Waters] really wanted you to feel like you were entering her home,” the general manager, Jennifer Sherman, said as she walked through the kitchen, talking about the founder. “The feeling of things being handmade is very important to her.”

It all started when Alice Waters traveled to France. She was moved by the food, the daily shopping for what was freshest, the way it tasted and the traditional way of eating and having long dinner conversations. She and friends opened Chez Panisse in 1971 and added a more informal cafe in 1981, which offers an a la carte menu.

A central idea to Chez Panisse is using only fresh produce, preferably organic. Fruits and vegetables are picked two days before they are used and are always local and in-season. Meat is delivered fresh each morning, and pasta is made from scratch each day.

“We have a great appreciation for agriculture. Beyond bringing people together, supporting the farmers is our next greatest focus,” said Sherman.

The open door concept of Chez Panisse's dining room. — The open-kitchen concept of Chez Panisse’s dining room. Photo by Ashley Drake

Waters has been a leader in the movement to eat local and in-season and is now vice president of Slow Food International.

“The wonderful thing about Chez Panisse is that it’s so collaborative, there’s a lot of people coming together under Alice’s idea,” said Sherman.

August 8, 2015

Semien: ‘Just focus on today’

OAKLAND, Calif. — What went through Oakland A’s shortstop Marcus Semien’s mind in the sixth inning against the Baltimore Orioles last Tuesday when he hit that home run?

“Before that at-bat they walked a guy to get to me… gave me a little bit of extra fire to do more,” Semien said in a recent pre-game interview with the staff of the Teen Observer at the Coliseum before an A’s- Astros game on Aug. 6.

“Every time I go up to the plate I want to do something to help the team win,” he said.

Billy Butler hitting a leadoff double and scoring off Jed Lawrie’s triple in addition to Eric Sogard being intentionally walked to first base motivated Semien to hit a home run to take the 5-0 lead against the Orioles.

Other thoughts from the 24-year-old, who reflected on growing up in the Bay Area:

On advice for young athletes, Semien said: “Make sure you work hard and whatever you’re working on and doing, make sure you give it everything you’ve got.Just work hard and grind through tough times because it’s always going to make you a better person, and in my case, a better player.”

When asked about his room for improvement, Semien mentioned getting better defensively; his error rate has been the subject of numerous stories. “The Oakland A’s have given me a great opportunity here. I’ve had some struggles and they’ve done what they can to work with me. … I’m starting to get comfortable here.”

On what it was like for him to play to for the Oakland Athletics after being a Giants fan during his childhood: Semien said: “Honestly, I’m happy wherever I’m at. I grew up going to a lot of Giants game. My grandmother took me to most of those games.”

Semien talked about facing the Houston Astros that night; the Astros had a 60-49 record leading up to Thursday’s game and were first in the AL Western Division. “We just want to make the adjustments we’ve got to make from the previous years against them. … And just focus on today. You can’t look back on yesterday…… set a focus on competing today,” he said.

The Oakland A’s lost 5-4 in the 10th inning to the Houston Astros that night.

August 8, 2015August 20, 2015

Berkeley market brings community together

BERKELEY, Calif – The weekly Berkeley’s farmers’ markets, headed by the nonprofit organization for eco-education, The Ecology Center, bring together all different aspects of the Berkeley community.

In addition to the innumerable vendors selling sweet, juicy fruit, organic vegetable stands line the street. — Growers brought vegetable and fruit stands to showcase the August produce on Saturday. Customers visit the Ecology Center’s markets every Tuesday, Thursday, and Saturday to pick the best of the fresh produce for their weekly meals. Photo by Victoria Edwards

Organic, raw sauerkraut and vegan, chocolate ice-cream pop up among the many new innovative foods at the weekly Berkeley Farmers’ Market. But some stands are rich in history and tradition.

Artie Flores works at Kashiwase Farms, run by a third-generation Japanese-American family in Winton, California.

It is headed by Steven Kashiwase, who inherited the farm from his father in 1976. Originally, the farm grew basic fruits and nuts that were destined for canning and processing. However, he made the choice to slowly convert the farm into one that grew non-processed, organic fruits.

It was officially certified organic in 1983 by The California Certified Organic Farmers foundation. Kashiwase Farms’ most popular fruits are its vast varieties of Asian pears and peaches.

Flores doesn’t have a favorite. “The white varieties are sweeter. The yellows are a balance of sweet and tartness, but that’s what gives it the flavor,” he said.

Why do he and Kashiwase sell their peaches here every Saturday?

“Berkeley is nicknamed Berserkly, and for good reason,” said Flores. “Berkeley has the notoriety of being an eccentric community. It’s zany. I like that zaniness.”

Along with Flores, hundreds of people are attracted to the zany, colorful vibe the Berkeley farmers’ markets offer, including recent Berkeley journalism graduate and aspiring filmmaker, Mike Milano. “I come to take in sights, sounds, smells, feelings. All things important to write about,” said Milano.

Although he just graduated, Milano has been able to work with HBO and Netflix in Los Angeles and planned to film the presidential debate hosted in Cleveland recently. He premiered his own 27-minute short film, “The Blue Wall,” here in Berkeley on May 15th. “It’s a story about fear and violence in America,” said Milano “I am using that film as a pilot and trailer for a larger project in Cleveland to be shot over the coming year.”

Many shoppers also come to the markets every week for the live music, played by artists such as Lindell Reeves. After playing with groups like The Dell and The Spaniards, Reeves prefers playing independently at the market. "I don't have to worry about the man," said Reeves. — Many shoppers also come to the markets every week for the live music, played by artists such as Lindell Reeves. After playing with groups like The Dell and The Spaniards, Reeves prefers playing independently at the market. “I don’t have to worry about the man,” said Reeves. Photo by Victoria Edwards

Even after constant traveling, what is it that keeps this rising star coming back to the farmers’ market? “They have great coffee,” said Milano.

For Dante Kaleo, an ecology center youth assistant and Berkeley City College student, the draw is people.

“We just make each other laugh. It’s like a little family,” said Kaleo. After previously working a fast-food job, Kaleo knows the value of a positive, family-like feel, as well as being passionate about the work you pursue, he said. Kaleo learned more about the Ecology Center and the work it does to educate people on how to live healthier, happier lives by being proactive about their diet and environment. He then joined the Ecology Center team in 2011, working with the Youth Department.

Now, his jobs vary from training groups of teens to supporting the Ecology Center’s Farm Fresh Choice stands, which are low-cost community produce stands, to educating middle- and high-school students about the effects of climate change.

“I get a paycheck, but I feel like I’m giving back to my community. This is my community,” he said.

August 8, 2015August 8, 2015

What do people say about the water shortage?

One of the many signs in Berkeley reminding people to conserve water. Photo by Ashley Wong

BERKELEY, Calif. — With the weather in some parts of California at a record high this summer and water conservation measures still in effect, many people are noticing changes to the scenery and are taking a bigger part in saving water.

For the recent updates on the water shortage, click here.

Takiyah Franklin from North Oakland, California, says she is becoming more mindful of her water management by filling up her sink with water to use for multiple chores around the house. And whenever she can, Franklin says she will reuse her water to conserve it for others. She also pays sharp attention when there is any sound of running water around her.

Student Justin Luke from Vancouver, Washington, says he is not directly affected by the shortage of water because his water is included in his rent. Luke said it is the “right choice” that there are water restrictions because people who are actually in need of the water for their businesses should be able to use what is essential to them.

Lisa Scott, visiting from Hawaii, is staying with her family near Berkeley. “Usually I take a shower every day,” she says while talking about her life back home, “but now it’s every two days or so”. Scott does not enjoy showering here because she feels there is a limit to how long her shower can be.

New York resident Marlena Gittlemen is staying with her friends in California and noticing what their water habits are. They reuse their water and recycle it for personal hygiene and chores around the house. She arrived to sunny California late last Thursday night, and after only one day, could already recognize the effects of the water conservation. At first, Gittlemen thought that the drought seemed scary, but is now learning more and says “I’m sort of preparing.”

August 8, 2015August 8, 2015

Chez Panisse: more than just a restaurant

Employees always hand-pick the best produce to ensure that it is fresh. Photo by Makena Huey — Pastry chefs begin sorting fresh fruit to use in desserts and sauces hours before the restaurant opens. Photo by Makena Huey

This month marks the 44th anniversary of Chez Panisse. General Manager Jennifer Sherman recently gave a behind-the-scenes tour of the restaurant to the staff of the Teen Observer.

When creating Chez Panisse in 1971, Alice Waters was inspired to have her customers feel as if they were going to a “dinner party” where “generosity and attention to detail” would radiate.

Waters has a strong “passion for food and bringing people together,” Sherman said.

And for almost 44 years, her goal has been to provide people with a “Slow Food” experience, which emphasizes the importance of fresh, organic food as well as bonding with friends and family.

“It’s really important to Alice that when you come in, you have a feeling that everything is made by hand,” she said. This not only includes the food, but also the interior and exterior features of the building that make Chez Panisse so much more than just a restaurant. “All of her passions are about food, but it’s really about connecting people,” she said.

The restaurant, which serves about 500 people per day, was the first of its kind to have a visible fireplace and an open-floor plan, so diners can see the chefs doing what they love from their tables. This concept is ideal for small, intimate groups of people. Sherman said one table seats 10 but they recommend that no more than eight eat together.

The menu changes daily based on what is fresh and looks best at the markets, and the restaurant maintains a strong relationship with many local farmers to ensure that only the best and most seasonal foods are served. “We go look at the things and decide what’s really best,” Sherman said.

“We would not be who we are without farmers who are beyond organic,” Sherman said. When Waters first opened the restaurant in 1971, a three-course dinner was $6.25 including a bottle of wine. Today, the average price for a four-course meal is $100, not including wine.

Waters decided to take out the wall separating the two areas after a kitchen fire 30 years ago.
Photo by Makena Huey

The staff is a very tight-knit community, which is unique considering there are over 115 employees. Sherman describes the restaurant as a collaborative work environment where “everybody’s opinion matters.” When hiring people, she said she looks for individuals who are hard-working, reliable, interesting, diverse, skilled and most importantly, passionate. This passion for the art of cooking and connecting people is what makes Chez Panisse have such a warm and friendly atmosphere.

Not only does this restaurant provide a five star dining experience, but it also features live music several times per year including jazz bands, accordion and piano players, as well as a French group called the Baguette Quartet. Up-and-coming cookbook authors often have their book signings at their cafe, while locals and tourists alike come together to celebrate special occasions.

On Aug. 28, the restaurant will be celebrate its 44th anniversary. There will be live music and delicious food fresh from the farmer’s hands. For more information, click here.

August 8, 2015

Your dogs have their shots, but do your kids?

Illustration by Sarah Kaiser. Uploaded November 12, 2014 by Juhan Sonin

This opinion piece does not express the opinions of the Teen Observer as a whole, only those of the authors.

BERKELEY, Calif. — August 2015, and kids are grudgingly readying themselves for the return of the school year. For most it means school supplies and last-minute, summer-homework cram sessions. For others, it’s accepting the anxiety of “will this be year?” The year for vaccinations.

An outbreak of measles in Disneyland brought state vaccination laws to the forefront of social and political dialogue. Nineteen were infected on what were intended to be fun trips to the amusement park. Outbreaks like these occur when “herd immunity” is lacking, meaning that enough people refused vaccinations to allow a disease to spread.

Yet, the Bay Area sees intense anti-vaccination action. In the 2013-2014 school year alone, 17,000 children went to school unvaccinated for philosophical exemption, while only 1,000 were exempted for medical reasons.

To prevent a local epidemic, a new law passed in California requires all students from pre-school to kindergarten to receive vaccinations with the exception of the medically compromised. These children rely on herd immunity to stay healthy, so a parent’s religion or beliefs are no longer grounds for exemption.

This law was not passed without opposition. Many parents have opted to homeschool children in order to avoid vaccines. These drastic measures were spurned by a now retracted investigation published by the British Medical Journal in 1998. The study by Andrew Wakefield has since been disproved in the face of opposition by the World Health Organization and the Center for Disease Control and Prevention. Any reasoning parents could use against vaccines is invalid in the eyes of not the only U.S. government but also the United Nations.

But for some parents, it seems the protection of their children and others still comes second to a personal philosophy rooted in ignorance and false information. Like drunk drivers, the perpetrators put themselves and those around them at risk. Refusing to vaccinate not only endangers that child but those around him or her who rely on herd immunity to stay safe.

Feature image: Amanda Mills, USCDCP, Public Domain 2015.

August 7, 2015

A’s play strong, but fall in 10 to Astros

OAKLAND, Calif. — On Aug. 8 in front of a crowd of about 16,000, AL West rivals the Oakland Athletics and the Houston Astros squared off in a game that would take an extra innings to solve. In a 10-inning game — which saw everything from home runs to exceptional defense — the Houston Astros ultimately came out as the victors, 5-4.

The scoring started off early, as the Astros tallied a run in the first inning off of a Jed Lowrie sacrifice fly that advanced Carlos Gomez from third, giving them a 1-0 lead.

The A’s would quickly answer back, though, in the second inning with catcher Stephen Vogt hitting a solo home run, his 15th of the season, tying the game at 1. The scoring would resume in the fifth inning, with A’s third baseman Brett Lawrie hitting a solo home run of his own, his 10th total home run of the season, giving the A’s a 2-1 lead.

The Astros, however, bounced back in a huge way in the eighth inning, as rookie shortstop Carlos Correa hit a two-run home run, followed by a Colby Rasmus single and an error by the Athletics that would allow Lowrie to score from second base. After a three-run eighth inning, the Astros were on top, 4-2.

The A’s staged a ninth-inning rally, scoring twice on an Ike Davis RBI single and a Billy Burns fielder’s choice groundout.

The game went into the 10th inning, during which the Astros wasted no time getting the run they needed to take the advantage. The Astros scored on a Lowrie double, which would score Jose Altuve, giving them a 5-4 lead.

Reliever Will Harris came in for the Astros in the 10th inning and finished the job, picking up his first career MLB save in the process, as the Astros held on for a 5-4 victory over their divisional foes.

August 7, 2015August 7, 2015

Berkeley market builds close relationships

BERKELEY, Calif. — The weekly farmers’ market downtown here, held every Saturday year-round, continues to provide locals and tourists with fresh goods and new relationships. The market, founded in 1987 by the Ecology Center, is a friendly and open area where California farmers spend five hours selling their organic and locally grown products to the community.

Fruits and vegetables at the farmers' market. — Fruits and vegetables are some of the many items sold at the downtown Berkeley farmers’ market, which is held every Saturday from 10 a.m. to 3 p.m.

Dante Kaleo, an employee for the Ecology Center, said that the farmers’ market sends “a very live vibe.” Kaleo also said that the farmers’ market is important to him because “I’m giving back to my community. This is my community, my people.”

Each week the farmers’ market will attract both old and new customers alike. Kristen Sidell, an architect living in Berkeley, visited the Saturday event with her children for the first time recently despite going to the Thursday and Sunday farmers’ markets many times before, and she said they had a fantastic experience. “It’s great,” she said.

The variety of the offerings of the 65 vendors is one reason that about 1,200 customers show up each week.

The vendors at the farmers’ market also add to the friendly atmosphere by being kind and chatting with everyone. Lupe Sanchez, a farmer from Aromas, has been selling herbs and spices for the past nine years. “You meet new people, build relationships, and talk freely,” Sanchez said.

Katie Coffman, a vendor here for two years, said, “I love coming to the farmers’ market because there’s a beautiful connection between the farmers and consumers. You’re seeing a product coming directly from the farm to the consumers.”

August 7, 2015

Chez Panisse: Front runner of slow-food movement

Fresh bell peppers sit near the pizza oven in the cafe upstairs. Photo by Jessi Carman

BERKELEY, Calif. — In 1971, after a trip to France, Alice Waters was enamored with the taste of good food, shopped for each day and prepared with what looked best at the market. She and a group of friends started a restaurant here not far from the University of California’s campus.

In 2015, as the owner of Chez Panisse, she and her restaurant remain the standard-bearers for eating local food in season.

The old house turned comfortable dinner destination is open six days a week nearly every week of the year, and follows a unique menu— one that changes daily in both the cafe and the dining room.

Hilde Coucke was visiting the restaurant from Belgium as a member of Slow Food International to see for herself the restaurant that has moved many to embrace and aim for connecting over food, supporting small farms and eating with their health in mind.

Coucke is a manager of an organic farm, “but farmers don’t make a good living,” she says. She said Europe has a better relationship with food than the United States, but that slow food is still a necessary organization, as Europe is at a crossroads in which fast foods and slow foods are battling for dominance. Chez Panisse, like many European restaurants, buys vegetables, fruits and meats from local organic farmers, only purchasing what’s ripe and never freezing or preserving out-of-season foods to use as a constant staple of the menu.

From this healthy relationship with nature, the restaurant has developed a great appreciation for agriculture. General Manager Jennifer Sherman said, “We would absolutely not be who and where we are with out the farmers.” She added that the restaurant’s biggest achievements are supporting small farms and bringing people together. “All of her passions are about food, but it’s really about connecting people,” Sherman said.

Slow Food International, started in 1986 in Italy by Carlo Petrini after a campaign against the opening of a new McDonald’s. Alice Waters is its vice president. The organization now has an American chapter known as Slow Food USA, founded by Richard McCarthy in 2000, and a youth outreach program that teaches young people about the slow food message.

The Slow Food movement is a revolution which aims to support farming and agriculture and provide clean eating to people everywhere. It reminds the public that traditionally meals were meant as a time to come around the table to talk, joke and be with one another. Enriching food culture is a mission that is often combated by traditional fast food and the growing sentiment that food is merely to be eaten, not always enjoyed and truly tasted.

In the United States following the slow food philosophy is not only difficult, but expensive. In 1971 the cost of a three- course meal, including a carafe of wine, was $6.25 at Chez Panisse. Today the number is upward of $100 per person for a four-course meal – excluding wine. “It’s just very expensive,” says Sherman.

Chez Panisse does its best to provide employees with livable pay, despite the high cost of operation and the high cost of living in Northern California. Sherman said the restaurant set an internal minimum wage of $15, higher than the national average of $7.75. Even then, it’s still difficult to support employees, and the restaurant essentially runs as a nonprofit, she said. They also offer health benefits, paid vacation leave and sick days.

Numerous alumni have left and started restaurants of their own that follow the same ethical and moral principles—supporting slow food, farmers and employees. Coucke described an ideal of good eating that permeates European culture and continues to spread worldwide.