This story aired today on KALW’s Crosscurrents. I’ll get a slideshow featuring pictures by Harry Gregory up here soon.
Food prices are high, and consumer spending is down. That’s a bad combination for restaurants. But as some struggle to meet the bottom line, others are trying a different approach. Self-taught chef Eskender Aseged brings his traveling restaurant to cafes around the Bay Area so he doesn’t have to pay rent. He grows some of the food himself. And by welcoming friends and neighbors to his table, he’s built up a loyal following without having to advertise.
Molly Samuel 