Welcome to p.m. Intel, your bite-sized roundup of Bay Area food and restaurant news. Tips are always welcome, drop them here.
- Travel at SFO is far lower this year than on past Thanksgivings, ABC 7 reports, with about 60,000 travelers instead the usual 240,000 they’d expect Thanksgiving week. According to the SF Examiner, more people are driving this year than in past to far-off dinners and celebrations, which doesn’t quite heed the warnings of health leaders like Erin Sauber-Schatz, lead of the CDC’s Community Intervention and Critical Population Task Force, who told CNN that “people who have not been living in your household for the 14 days before you are celebrating should not be considered members of your household,” and should therefore be avoided. Speaking with SF Gate, UC Berkeley infectious disease expert Dr. John Swartzberg says that “In the next six weeks, we’re looking at the biggest gathering events of the year and it’s happening at a time when we’re peaking at unprecedented levels,” which is why “the curve is literally straight up...It looks like 90 degrees. Astounding. It’s just going to go up faster. It can’t go up any straighter. It’s just going to accelerate faster.”
- SF caterer Inon Tzadok created online condiment marketplace Shuk Shuka because he believes in “the beauty of sharing food.” [SF Weekly]
- Monterey Bay commercial crab fishermen say that the annual delays to the season might drive them out of the business. [Bay Area News Group]
- Oakland ghost kitchen operation Jingletown Eats is home to about 40 takeout and delivery restaurants, all handing orders to app-based workers from a “large warehouse-style building” on East 12th Street. [Berkeleyside]
- NorCal wineries are working to come up with solutions to smoke taint, among other climate-crisis-related challenges. [KQED]
- Christmas cocktail pop-up Miracle is known for its long lines, packed bars, and tipsy crowds, but this year it’s an outdoor, reservations-only affair. [SF Chronicle]