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How Jacob Bindman Is Fighting Food Insecurity in San Francisco


At just 9 years old, Jacob Bindman got his first food job: volunteering for CUESA, the Center for Urban Education about Sustainable Agriculture, a San Francisco nonprofit that runs the city’s famed Ferry Plaza Farmers Market. The knives and the fire of the cooking demos drew him in, but it was the connection to the bigger food system and the people who create it that kept him in the food and restaurant world.
Now 23, Bindman is the director of service operations for SF New Deal, a nonprofit he co-founded with his friend and mentor Lenore Estrada in response to the COVID-19 pandemic. After the city shuttered restaurants last spring, the pair saw an opportunity to support those businesses with cash while providing good food to community members in need. They secured a million-dollar pledge from a tech CEO a friend of Estrada’s who was looking for a way to aid small businesses and quickly got to work, paying restaurants to make meals and forging partnerships with local a ....

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SF New Deal survey finds 60% of San Francisco restaurants are in debt - San Francisco Business Times

SF New Deal survey finds 60% of San Francisco restaurants are in debt - San Francisco Business Times
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LankaWeb – As Pandemic Threatens Restaurants, Charities Battling Hunger Offer a Lifeline


Posted on April 1st, 2021
by SONIA PAUL Courtesy The San Francisco Public Press
With food insecurity predating COVID-19, nonprofit groups see opportunity in subsidizing hybrid business models during the crisis
Some restaurants have altered their business model to help feed the poor in the face of coronavirus restrictions. Tilly Tsang, former owner of Washington Bakery, prepares dinner plates of pumpkin fish and rice for Sunday meal distribution in Chinatown. Every Friday, seven people cook more than 300 traditional Chinese cuisine options for breakfast, lunch and dinner.
On a sunny weekday morning in March just shy of the one-year anniversary of San Francisco’s shelter-in-place order, Brian Fernando, the chef and owner of the Michelin-rated modern Sri Lankan restaurant 1601 Bar & Kitchen, was in a rush. He and his only colleagues still working at the restaurant his wife and one line cook were busy transferring 105 individual brown p ....

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