OAKLAND, Calif. — Last week, my volunteer group and I had the opportunity to observe as well as participate in the work done at the Alameda County Community Food Bank. The food bank works with 240 agencies, including the Salvation Army, soup kitchens, and rehabilitation centers to distribute food to families in need. Approximately 13,000 volunteers serve each year in the fight against local hunger. Tiffany Kang, communications coordinator, manages social media, deals with reporters and writes for the website. “My own family grew up on food stamps so this area is close to my heart,” Kang said.
Communications Coordinator Tiffany Kang of the Alameda County Community Food Bank.
The food bank is seasonal-dependent operation, she said. There is always a large increase in demand around the holidays because of family gatherings and the universal desire to provide a nice holiday dinner. During summer, children who would usually receive free breakfasts or lunches at school often go without. More than 50 percent of the food bank’s clientele is children, so the staff has now created a mobile food pantry that can travel to libraries and schools. While the food bank treats everyone with respect, Kang said, and “all are equal, no questions asked,” if they need food, they make an effort to target some donations to different cultures as they try to think about what kinds of food people of different ethnicities would like to prepare and to eat. Grocery chains donate produce, healthy but often discolored or misshapen, as those fruits and vegetables are less likely to sell. The “purchasing power,” as Kang described it, is that for every $1 in donations, the food bank can distribute $4 worth of food.
Half Moon Bay Orchids are sold at the farmers’ market. Photo by Charlotte Hoppen
BERKELEY, Calif. — On a foggy Saturday morning while many in Berkeley are still sleeping, more than 60 vendors are setting up their stands under white canopies on Center Street here for the weekly downtown farmers’ market. The market opens up at 10 officially, but the sellers arrive by 9 and stay until 3:30.
The market features organic food and drink vendors. Many of the products are locally grown and packaged fresh nearby. The products range from fresh produce to fried food, pastries, seafood and candy.
Simon Gottlieb is a salesperson for the Three Twins Ice Cream stand. He is also the father of one of the founders of the company. Gottlieb started out his career by making and delivering the organic ice cream.
Three Twins started as a small shop in San Rafael, Calif., and now Gottlieb and his son have begun to expand across the country. The company still distributes organically grown products, but Gottlieb has big plans.
“Right now, we are in all of the Whole Foods across the country,” he said. “We’re almost everywhere.”
He said they began with just four flavors: Madagascar Vanilla, Cookies and Cream, Bittersweet Chocolate and Mint Confetti. Now, Gottlieb said, “We have over 100 flavors, three sandwiches, single serves, 21 pints and six quarts.” His favorite flavor is still Madagascar Vanilla.
Not all sellers have food stands: Michael Hsien sells Half Moon Bay Orchids each week. He makes about 60 sales per week at the market; he is also involved with the growth of the orchids at the local nursery. It takes about two years for each orchid to fully develop before selling, he said.
Hsien enjoys the sense of community he is involved in at the farmers’ market. Another who enjoys selling there is Rebekah Swanson, who works for Massa Organics. “I’m actually new to the Bay area,” Swanson said, “but I’ve worked in farmers’ markets my whole life.”
Massa Organics products include rice and almond butter. “Berkeley is a very health-conscious area,” Swanson said. “It’s a wonderful thing to know it’s healthy and to stand by it.”
BERKELEY, Calif. — University of California students have scores of retail stores surrounding the campus from which to choose, but what exactly is the fashion sense here?
On a recent Friday morning, two reporters asked passersby what they saw as trends.
“The style is pretty laid back and casual,” Montse Jungers said. “Not really,” her friend Edin Golome retorted. “It’s a little more than casual. … like semi-formal and comfortable.”
They said that Urban Outfitters and American Apparel are too expensive for college students. But Golome said, “You can find affordable clothes in boutiques around campus.”
The men on campus may not be so observant or aware of the clothes around them. “I really don’t know…I haven’t shopped around in years,” Carl Kumbire said, laughing. “I don’t shop around campus. But I’ve noticed that people throughout Berkeley do whatever [they want] more than in other cities.”
Sous-chef Jonathan Popenuck explains how BUILD uses dry oak in their wood-fire oven. Photo by Tisien Palacio
BERKELEY, Calif. — On Aug. 1, BUILD Pizzeria reopened after being closed for a week because of a small kitchen fire. An employee left a plastic dish rack on the stove, which sparked the fire, said General Manager Jonatan Martinez, though there were no injuries and the only person in the building was the manager on duty. Martinez said they “felt the impact of the fire” on opening night — they now have new appliances, but also had to make sure all the suppliers were on board with the reopening — but the customers have been returning.
BUILD Pizzeria was designed by the owners, Lisa Holt and David Shapiro, hotel designers from Napa, Calif. Martinez said they wanted people to see how their pizzas were being made, which led to the design of an open-air kitchen and wide counter spaces. They chose Berkeley because of the city’s storied history with food, including Alice Waters’ famous Chez Panisse restaurant and the slow-food movement. Martinez said they wanted a “more modern theme for a pizzeria,” but also, “It’s about being proud of where our location is.” Buying local and seasonal food continues to be a hallmark of the restaurant.
The concept is to deliver gourmet food at an average price, offering customize-able pizzas and other specialty Italian dishes. Customers can choose from two types of crusts, seven types of cheeses, six types of sauces and 42 types of toppings. The most popular ingredient is mushrooms, and the top-selling specialty pizza is margarita, said sous chef Jonathan Popenuck.
Even after the fire, BUILD remains strong. Martinez said, “Our motto is ‘find your inner pizza,’ but you really find your inner self.”
OAKLAND, Calif. — Many neighborhoods are “food deserts,” areas where people have no access to reach good, healthy foods, which affects the rise in obesity and obesity-related diseases, says Tiffany Kang, communications coordinator for the Alameda County Community Food Bank. But she and others in the nonprofit organization are working through social-service agencies to bring healthy food to them.
Since 1985, the Alameda County Community Food Bank has been providing food for rehab centers, food pantries, soup kitchens, child and senior care centers, after-school programs and other community-based organizations. About 80 employees and 13,000 volunteers bag and pack fresh fruits and vegetables to be sent to these 240 partner organizations.
In 2012, the food bank distributed 23.3 million pounds of food to these organizations, 53 percent of which was fresh fruits and vegetables. The food bank also was the first in the country to ban carbonated beverages in its donations; since then, it has increased fruit and vegetable distribution by 1000 percent.
Weekly, the food bank distributes enough food for 380,000 meals for men, women and children living with food insecurity.
Tiffany Kang, communications coordinator for the food bank, talks to volunteers. Picture taken by Cassidy Hopkins
Kang said, “If in a line of 20 [people] one was fed what needed it, we’ve done our jobs.” She took this position two months ago after graduating from the University of Pennsylvania and said her role in communications gives her a chance to write meaningful stories.
“My own family grew up on food stamps, so this is an area that’s very close to my heart,” she said.
She explained that working with the food bank is also cost-efficient for the many agencies they work with. “The extent of hunger can never be measured,” Kang said, “but we go by: If you’re in line, you’re hungry.”
The goal of Bay Area food banks, including Alameda County’s, is to give food to everyone, “no questions asked,” she said. In the summer, the food bank also tries to reach the many children who are no longer receiving free or reduced-cost breakfasts and lunches from their schools through its Mobile Pantry and backpack programs.
Sous Chef Jonathan Popenuck shows off one of the restaurant’s ovens, which can bake a pizza in 3 to 5 minutes. Photo by Tisien Palacio
BERKELEY, Calif. — On the corner of Shattuck Avenue and Bancroft Way you’ll find BUILD pizzeria, a restaurant that focuses on traditional Italian food with a modern spin. The goal is to combine the past and present while also bringing a relaxed feel, said General Manager Jonatan Martinez.
The restaurant recently reopened after a small kitchen fire in which there were no injuries.
TEEN OBSERVER sat down with Martinez and Sous Chef Jonathan Popenuck recently to talk about the restaurant in such a culinary competitive area as Berkeley. Both said quality comes first, which means sometimes quality exceeds locality. An example is San Marzano tomatoes, which are not bought locally, but many of their ingredients are.
While the menu was created with the goal of keeping prices reasonable, they wanted to also be able to cater to students who weren’t able to afford it. Last semester for one day out of the week, BUILD hosted “Cal Nights.” On those occasions, students with their Cal IDs were offered a discounted menu.
BERKELEY, Calif. —With more than 42 different toppings, Build Pizzeria takes the Italian food tradition to new heights. Customers are able to create a custom pizza from a combination of two types of crusts, seven kinds of cheese, six sauces and endless combinations. General Manager Jonatan Martinez said, “Our motto is ‘find your inner pizza’ but you really find your inner self.” Build Pizzeria opened in spring 2013 on the corner of Bancroft and Shattuck streets close to the University of California’s campus here. Sous Chef Jonathan Popenuck said, “We are our own biggest competitor. There are lots of imitation restaurants but nothing like what we do here.”
Front of Build Pizzeria’s building. Photo by Alexa Rose
Popenuck was back in the kitchen this week after a small kitchen fire last Saturday night. The fire broke out around 1 a.m. and an assistant manager who was still in the building was able to put the fire out; no one was injured. Despite the closing, the restaurant was able to reopen a week later — with new appliances. Popenuck said, “It built up anticipation to walk back in the door.” When asked who comes in the door, Martinez said, “In true Berkeley fashion, a lot of everything.” Kids, students and families, every age group, he said. To attract students, BUILD occasionally holds a special night. On these days a discounted menu is offered to anyone with a student ID. Students are able to test out the restaurant at a affordable price. BUILD strives to buy the best ingredients possible for its costumers, Martinez said. “They (the owners) don’t ever want to sacrifice quality or the taste or the flavor to save a couple bucks in the long run,” he added. Many of their ingredients are locally bought. Martinez said, “It’s all about supporting and giving back to the community itself.”
The year-old restaurant is on the corner of Shattuck Avenue and Bancroft Street. Photo by Hanna Duenkel
BERKELEY, Calif. — From the outside, a goldenrod sign displays the restaurant’s name. On the inside, customers see a modern industrial architectural look. Clear glass and chrome provide a barrier from the countertops at the “Building Department.” Distressed wood tables are surrounded by matching chairs. Black-and-white photographs of students from the 1960s in People’s Park create large urban murals on the walls.
“The idea and concept came from the owners,” said Jonatan Martinez, the general manager, who added the couple, Lisa Holt and David Shapiro, traveled to Italy often and fell in love with the idea of owning a pizzeria based on the country. “Our concept is more casual. We serve gourmet food at an average price,” he said.
The owners collaborated with the head chef to create the menu.”Our focus is on Roman Style pizza,” said Jonathan Popenuck, the sous chef. BUILD has several different sauces and 42 different toppings for their “Build Your Own” pizzas. The chefs stand along the counter and take you through every step of the process. “We like customers to see what they’re getting,” said Popenuck. Customers can also order from the menu.
Jonathan Popenuck leans against the glass as students take a tour of Build. Photo by Hanna Duenkel
But the “build” option isn’t limited to the 10-inch pizzas popular with customers. It also can be used with other dishes, too, including entrees, pasta or salads. Some of the toppings include Brie, chicken, pancetta, shrimp, pine nuts, jalapeños, shaved fennel and mushrooms. “Believe it or not, our most popular ingredient is mushrooms,” said Martinez.
BUILD also creates seasonal items for its customers. “We focus on the soups; that’s where we focus on seasonality,” said Popenuck.
“They chose Berkeley in particular because of the history that’s here with food,” said Martinez, citing the growth of the slow-food movement under Alice Waters and Chez Panisse.
Berkeley has a lot of opportunities to stay local, which is something that the owners value. “We try to stay local, and Berkeley is the best town to do it in,” said Popenuck. However, he said that because of the concern of quality standards, not everything is locally sourced; they use San Marzano tomotoes, for example, instead of local ones.
When they created their menu and sourcing, cost was the last factor. “We don’t want to sacrifice the quality of the food for something that would save us a couple dollars,” said Martinez.
BUILD uses social media and other outlets to connect with its customers on a more personal level. Restaurant guests can reserve tables via Open Table, which then texts them when a table is ready. Another way that BUILD connects with their customers is with “Cal Night,” in which students can bring in their student ID and unlock a special, discounted menu.
The reason for the vast array of activities is because of the audience of the restaurant. “We try to pinpoint our audience and there really isn’t one,” said Martinez. He said customers include couples, families or college and high school students. He mentioned the diverse area of Berkeley and how they try to have something for everyone.
As Martinez said, “Our motto is to find your inner pizza, but here, you find your inner self.”
BUILD Pizzeria opened for dinner after a small kitchen fire the week before. The assistant manager, who was at the restaurant finishing paperwork at the time, smelled the smoke and came out of the office to see that a plastic dish rack had been left on the stove. Although no one was injured in the fire, the restaurant was closed to repair and regroup. Jonatan Martinez, the general manager, said the reopening on Friday night, Aug. 1, was successful.
Sous Chef Jonathan Popenuck shows the authentic wood fire ovens imported from Italy; they cook pizzas in 3 to 5 minutes. Photo by Tisien Palacio
BUILD was conceived by owners Lisa Holt and David Shapiro, who wanted to create a pizza restaurant that had an authentic, but relaxed atmosphere, as they had experienced in Italy. They designed the restaurant with an emphasis on minimalism, bold color choices and packaging and mural-sized black-and-white photographs.
Set in an ideal location in the heart of downtown Berkeley and close to the University of California, Berkeley’s campus, BUILD has a diverse crowd. Martinez said, “In true Berkeley fashion, a lot of everything.”
Due to the number of pizza places in Berkeley each restaurant must have a unique aspect that sets it apart from others.
“I don’t think there’s anyone doing the kind of pizza we’re doing,” said Martinez. “For us, we’re our own biggest competitors.” As the name suggests, the restaurant allows its customers to “build” pizzas and main dishes. They can choose from among 42 toppings, seven types of cheese, six sauces and two different crusts. Sous chef Jonathan Popenuck said he once tried to figure out how many different combinations people could create, but gave up.
In the future, BUILD staffers hope to open for lunch and dinner seven days a week. In terms of the menu, Popenuck said, “I would like to see more seasonal dishes and a more malleable menu.”
Build Pizzeria is on the corner of Shattuck and Bancroft not far from the UC-Berkeley campus. Photo by Brache James
BERKELEY, Calif. —The popular restaurant BUILD, on the corner of Shattuck and Bancroft streets here, reopened its doors this past Saturday.
Customers wouldn’t have been able to tell anything had happened. Its bold design, with black and yellow in the signage and interior, complements hardwood floors and chrome and stainless steel. It also features black and white photos from the 1960s that fill entire walls — and the delivery boxes.
The design is the brainchild of Lisa Holt and David Shapiro, the owners, who were inspired by their trips to Italy. Jonathan Popenuck (sous chef) and Jonathan Martinez (general manager) said in a recent interview that a small kitchen fire the previous week meant they had to close; but no one was injured, and a week of cleanup and installation of new appliances meant the kitchen was back in business.
“We could feel the impact of the fire,” Martinez said. “But when we opened again it was like a traditional Friday night.”
The owners chose to open in Berkeley because of its history with food and outstanding restaurants. And under the “build” concept, customers can choose from six sauces, 42 toppings and seven cheeses.
