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EEJOON CHOI \/ NEXTGENRADIO<\/small><\/p>\n
[\/et_pb_text][et_pb_video src=”https:\/\/youtu.be\/906tC3Qs-pc” play_icon_color=”#ffffff” admin_label=”Reporter Standup Video” _builder_version=”4.18.0″ _module_preset=”default” animation_style=”zoom” animation_direction=”bottom” animation_intensity_zoom=”6%” global_colors_info=”{}”][\/et_pb_video][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” text_font=”Roboto||||” text_font_size=”18px” background_size=”initial” background_position=”top_left” background_repeat=”repeat” max_width=”523px” custom_margin=”||||false|false” custom_padding=”||60px|” animation_style=”slide” animation_direction=”top” animation_delay=”400ms” animation_intensity_slide=”4%” locked=”off” global_colors_info=”{}”]<\/p>\n
Viviana Hinojos speaks with Patrick Mulvaney, the owner and head chef at Mulvaney\u2019s B&L restaurant in Sacramento. Mulvaney sources all of his food locally, and changes the menu daily according to what is available, but what is available is changing.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Section: Headline Area” _builder_version=”4.17.4″ _module_preset=”default” parallax=”on” custom_padding=”50px||10px||false|false” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ _module_preset=”default” locked=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_post_title meta=”off” featured_image=”off” admin_label=”Headline: : DO NOT EDIT HERE” _builder_version=”4.17.4″ _module_preset=”default” title_font=”|700|||||||” title_text_align=”left” title_font_size=”60px” title_line_height=”1.2em” meta_font=”|600|||||||” meta_text_color=”#E02B20″ meta_font_size=”24px” meta_line_height=”2em” global_colors_info=”{}”][\/et_pb_post_title][et_pb_post_title title=”off” comments=”off” featured_image=”off” admin_label=”Byline: : DO NOT EDIT HERE” _builder_version=”4.17.4″ _module_preset=”default” title_font=”Oswald|700|||||||” title_text_align=”left” title_font_size=”60px” meta_font=”|600|||||||” meta_text_color=”#E02B20″ meta_font_size=”24px” meta_line_height=”2em” global_colors_info=”{}”][\/et_pb_post_title][et_pb_audio audio=”https:\/\/capradio2022.nextgenradio.org\/wp-content\/uploads\/sites\/60\/2022\/10\/Viviana_RestaurantMix_1013.mp3″ title=”Sacramento chef Patrick Mulvaney voices concern as climate change impacts his food supply” artist_name=”Viviana Hinojos” album_name=”Next Generation Radio, Capital Public Radio | October 2022″ admin_label=”Audio Player” _builder_version=”4.18.0″ _module_preset=”default” background_enable_color=”off” background_image=”https:\/\/capradio2022.nextgenradio.org\/wp-content\/uploads\/sites\/60\/2022\/09\/Waveform_2.png” custom_padding=”20px||20px||false|false” border_radii=”on|90px|90px|90px|90px” global_colors_info=”{}”][\/et_pb_audio][et_pb_toggle title=”Click here for audio transcript” admin_label=”Audio Transcript” _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n I\u2019m Viviana Hinojos with NPR\u2019s Next Generation radio in Sacramento.<\/span><\/p>\n I\u2019m here at Mulvaney\u2019s B&L restaurant.<\/span><\/p>\n Owner and chef Patrick Mulvaney adapts to climate change with a rotating menu .<\/span><\/p>\n He sources his food from farmers who are committed to sustainable practices.<\/span><\/p>\n Despite these efforts he voices concern for future generations.<\/span><\/p>\n Patrick Mulvaney:\u00a0 <\/b>What we’re looking for is what does California look like for our grandchildren?\u00a0 And it is a place is it a place they can live? And those questions, quite frankly, are all going to be directly impacted by\u00a0 the steps we take today to mitigate the negative effects tomorrow.<\/span><\/p>\n My name is Patrick Mulvaney, and along with my wife, Barb, we are owners and operators of Mulvaney’s Building and Loan, a new American restaurant in midtown Sacramento.<\/span><\/p>\n I graduated with a degree in English that qualified me to be a waiter in Manhattan and realized then in New York that I wanted to be restaurateur.\u00a0<\/span><\/p>\n I think the climate change has affected the food that we get in many ways. Most obvious to us here is is not being able to grow things because of water.\u00a0<\/span><\/p>\n We also see that as the weather changes, our availability of fish has changed as the temperature in the ocean changes. Our friends that grow coastal Pinot Noir count on the fog coming in everyday, and now you can no longer count on that fog. \u00a0<\/span><\/p>\n Hank House is going to do beans and coleslaw and barbecue sauce and someone else is getting rolls. So we\u2019ll be good.<\/span><\/p>\n The menu changes every day. we get to come in and look in the toolbox and see what we have to work with.\u00a0 apricots were only available for three weeks last year. Cherries got frozen. That’s a big deal if you’re a restauranteur and you’re looking forward to cherries on your duck and cherries in a clafoutis and cherries in your ice cream.\u00a0<\/span><\/p>\n Climate change has impacted how the restaurant runs in many ways. The increase in fires. Not only the fires worse, but there is, uh, there’s no fire season.\u00a0<\/span><\/p>\n Fire season is all year round.\u00a0 You can see a lot of our seating is outside. And when the air quality is bad, then people aren’t seating outside. We had a pretty big fire last year and it looked like it was snowing. The ash was so thick that it was coming down and people couldn’t breathe.\u00a0<\/span><\/p>\n When we choose to source something, generally we go to the farm, we walk the fields, we shake the farmer’s hands and see what their ethos is, how they’re growing the food and how they’re treating their workers.\u00a0<\/span><\/p>\n We are committed to helping the environment as much as we can, making sure that that the products that we use, the products that we serve and the and the methods by which they get to your table are as sustainable as possible.\u00a0<\/span><\/p>\n We say when we get a pig, we use everything but the oink and we try to cut down on what goes into the landfill. And that could be using salmon skins to turn them into dog treats. We have always saved grease from fryers, and that’s gone into your lipstick and mascara. We’ve always recycled cardboard and glass and we’ve composted.<\/span><\/p>\n Climate change has kind of accelerated the conversation in the community at large.\u00a0<\/span><\/p>\n We’re five blocks from the capital. And so there’s also a lot of politicians who are coming in and the people around the lobbyists and people trying to make change, which for us has been great.\u00a0<\/span><\/p>\n People are looking to us to say, what are you doing now to make tomorrow better? And so that’s another layer of responsibility that we gladly we gladly take.\u00a0<\/span><\/p>\n The biggest concern I have about climate change is that it’s just going to get worse.\u00a0<\/span><\/p>\n And and as we see temperatures rising, as we see seas receding and icecaps melting and farmers not being able to farm.\u00a0 We wonder how we as hospitality can help that process happen and wonder if it’s enough and if it’s going to make it better.<\/span><\/p>\n <\/p>\n ############<\/span><\/p>\n [\/et_pb_toggle][et_pb_divider color=”#ed4441″ divider_position=”center” divider_weight=”3px” disabled_on=”off|off|off%22″ admin_label=”Divider: : DO NOT EDIT” _builder_version=”4.17.4″ _module_preset=”default” max_width=”150px” module_alignment=”center” height=”false” custom_margin=”||||false|false” custom_padding=”50px||||false|false” animation_style=”slide” animation_direction=”top” animation_delay=”100ms” animation_intensity_slide=”10%” locked=”off” global_colors_info=”{}”][\/et_pb_divider][et_pb_text admin_label=”Story Text” _builder_version=”4.18.0″ _module_preset=”default” text_font=”Arial||||||||” text_text_color=”#353535″ text_font_size=”18px” global_colors_info=”{}”]<\/p>\n Patrick Mulvaney, chef and owner of Mulvaney\u2019s B&L, describes the moment he opens his midtown Sacramento restaurant as \u201cshowtime.\u201d<\/span><\/p>\n \u201cFor me it’s my favorite time of the day. The doors open and you welcome everyone in and you\u2019re delivering moments of delight and wonder to guests,\u201d said Mulvaney.<\/span><\/p>\n How he delivers those moments is increasingly determined by the resources available in a rapidly warming world. Climate change impacts the way Mulvaney runs his restaurant, from where his customers sit to the toppings that garnish his signature dishes.\u00a0<\/span><\/p>\n \u201cThe first question for me as a chef, having to put food out for clients, is [what\u2019s] going to be available?\u201d Mulvaney said. \u201cSeasons have shrunk. Apricots were only available for three weeks last year. Cherries got frozen. That\u2019s a big deal if you\u2019re looking forward to cherries on your duck and cherries in a clafoutis and cherries in your ice cream.\u201d\u00a0<\/span><\/p>\n Mulvaney discovered he wanted to run his own restaurant after waiting tables in Manhattan in 1985. Nearly two decades later, he opened Mulvaney\u2019s Building & Loan in an old firehouse five blocks from the state capitol. The Building & Loan portion of the restaurant\u2019s name is inspired by a scene in the movie \u201cIt\u2019s a Beautiful Life.\u201d\u00a0\u00a0\u00a0<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,2_3″ _builder_version=”4.16″ _module_preset=”default” custom_padding=”17px|0px|3px|0px|false|false” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.16″ _module_preset=”default” custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Story Text” _builder_version=”4.18.0″ _module_preset=”default” text_font=”Arial||||||||” text_text_color=”#353535″ text_font_size=”18px” global_colors_info=”{}”]<\/p>\n Hotter ocean temperatures limit the variety and amount of fish Mulvaney can stock in his restaurant. His supply of pinot noir is threatened by changing weather patterns which no longer guarantee that fog will moisten coastal vineyards.<\/span><\/p>\n Mulvaney responds to these challenges with a constantly changing menu. He nurtures close relationships with the farmers who supply his pantry.\u00a0<\/span><\/p>\n \u201cWhatever the farmer brings that day is what we cook that night,\u201d said Mulvaney.<\/span><\/p>\n \u201cWhen we choose to source something, generally we go to the farm, we walk the fields, we shake the farmer’s hands and see what their ethos is, how they’re growing the food and how they’re treating their workers.\u201d<\/span><\/p>\n Record-breaking California wildfires, which have destroyed entire towns and homes across the state, also impact inner city businesses like Mulvaney\u2019s.\u00a0<\/span><\/p>\n \u201cA lot of our seating is outside. When the air quality is bad, then people aren’t sitting outside,\u201d Mulvaney said. \u201cWe had a pretty big fire last year and it looked like it was snowing \u2026 the ash was so thick that it was coming down and you couldn’t breathe.\u201d<\/span><\/p>\n In response to climate change, Mulvaney has committed to what he calls a \u201cgreen promise\u201d at his restaurant.\u00a0<\/span><\/p>\n In order to keep this promise, Mulvaney has implemented several commitments.<\/span><\/p>\n \u00a0\u201cWe are committed to helping the environment as much as we can, making sure that the products that we use, the products that we serve, and the methods by which they get to your table are as sustainable as possible,\u201d Mulvaney said.<\/span><\/p>\n <\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”2_3″ _builder_version=”4.16″ _module_preset=”default” custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”https:\/\/capradio2022.nextgenradio.org\/wp-content\/uploads\/sites\/60\/2022\/10\/Copy-of-Mulvaney01.jpg” alt=”Man in blue shirt stands in a kitchen” title_text=”Copy of Mulvaney01″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”CAPTION TEXT” _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n Patrick Mulvaney, chef and restaurateur, stands in his kitchen at Mulvaney\u2019s B&L on Oct. 10, 2022, in midtown Sacramento which he opened 25 years ago with his wife Bobbin.<\/p>\n VIVIANA HINOJOS \/ NEXTGENRADIO<\/p>\n <\/p>\n <\/p>\n [\/et_pb_text][et_pb_divider admin_label=”Divider: NOTHING TO EDIT HERE” _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”]\u00a0 [\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Empty Row” _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/capradio2022.nextgenradio.org\/wp-content\/uploads\/sites\/60\/2022\/10\/Mulvaney04.jpg” alt=”Various meats are laid out in pans on a restaurant stove.” title_text=”Mulvaney04″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”CAPTION TEXT” _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n Cooks lay out dinner ingredients on the grill on a Tuesday night in October at Mulvaney\u2019s. All meat is locally sourced, but fish have been harder to get because rising temperatures have heated up the water that is their natural habitat, decreasing their population. [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,2_3″ _builder_version=”4.16″ _module_preset=”default” custom_padding=”17px|0px|3px|0px|false|false” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.16″ _module_preset=”default” custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Story Text” _builder_version=”4.18.0″ _module_preset=”default” text_font=”Arial||||||||” text_text_color=”#353535″ text_font_size=”18px” global_colors_info=”{}”]<\/p>\n Throughout Mulvaney\u2019s B&L you will find LED lights that use less energy, flaps in walk-in refrigerators that prevent the loss of cold air, and recycled cardboard and glass.<\/span><\/p>\n Minimal waste is also another part of the green promise, which includes turning salmon skin into dog treats.<\/span><\/p>\n \u201cWe say when we get a pig, we use everything but the oink and we try to cut down on what goes into the landfill,\u201d said Mulvaney.<\/span><\/p>\n Mulvaney hopes these commitments will result in positive change.<\/span><\/p>\n Some of that change, he said, has started with conversations in his restaurant, where politicians and lobbyists come to break bread.<\/span><\/p>\n Mulvaney\u2019s favorite guests are the people who live in the neighborhood that come to enjoy a quick meal and a drink in the middle of the week.\u00a0<\/span><\/p>\n His other favorite group of people are his employees which Mulvaney considers family.<\/span><\/p>\n \u201cI remember when I was 20 and cooking and didn’t have any money and people were gracious to me because they knew just like I do now that we have to encourage those who are coming behind us,\u201d he said.\u00a0<\/span><\/p>\n Mulvaney\u2019s biggest concern is for the future generations. He worries about what will happen if climate change continues to accelerate.\u00a0<\/span><\/p>\n \u201cWhat does California look like for our grandchildren? And is it a place they can live?\u201d said Mulvaney. \u201cAnd those questions, quite frankly, are all going to be directly impacted by the steps we take today to mitigate the negative effects tomorrow.\u201d<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”2_3″ _builder_version=”4.16″ _module_preset=”default” custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”https:\/\/capradio2022.nextgenradio.org\/wp-content\/uploads\/sites\/60\/2022\/10\/Mulvaney07.jpg” alt=”Two servers in black shirts fold napkins under strands of drying peppers.” title_text=”Mulvaney07″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n Servers Sarah Jean Fuller (left), and Gustavo Hinojosa prepare table linens before the dinner rush at Mulvaney\u2019s B&L on Oct. 11, 2022. Red chiles hang overhead drying to be used in the restaurant’s cuisine.<\/p>\n VIVIANA HINOJOS \/ NEXTGENRADIO<\/p>\n [\/et_pb_text][et_pb_divider admin_label=”Divider: NOTHING TO EDIT HERE” _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”]\u00a0 [\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”3_5,2_5″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”3_5″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/capradio2022.nextgenradio.org\/wp-content\/uploads\/sites\/60\/2022\/10\/Mulvaney06.jpg” alt=”Outdoor seating at Mulvaneys B&L restaurant under a canopy of trees.” title_text=”Mulvaney06″ admin_label=”Image” _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n Ash from California wildfires sometimes spoils outdoor seating at Mulvaney\u2019s B&L restaurant. The weather was clear on a Tuesday afternoon in early October before the dinner rush.<\/p>\n VIVIANA HINOJOS \/ NEXTGENRADIO<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”2_5″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_video src=”https:\/\/capradio2022.nextgenradio.org\/wp-content\/uploads\/sites\/60\/2022\/10\/ngr_2022_CAP_Viviana_audiogram_mixdown-Made-by-Headliner.mp4″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_video][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n Chef Patrick Mulvaney, owner of Mulvaney\u2019s B&L restaurant, prepares dough for Sonoran-style tortilla. Mulvaney\u2019s favorite time of day is when the restaurant opens and he can welcome diners.\u00a0<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/capradio2022.nextgenradio.org\/wp-content\/uploads\/sites\/60\/2022\/10\/Mulvaney08.jpg” alt=”A multi-colored painting of a dog on a brick wall outside of a restaurant.” title_text=”Mulvaney08″ align=”center” _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n Artist Maren Conrad painted a mural of Lilly, the Mulvaneys\u2019 beloved dog on the wall outside of the couple\u2019s restaurant on 19th Street shortly after the dog passed away. She left the lilies as outlines, and on Patrick Mulvaney\u2019s birthday, friends and family filled the flowers with color.<\/p>\n VIVIANA HINOJOS \/ NEXTGENRADIO<\/p>\n [\/et_pb_text][et_pb_divider admin_label=”Divider: NOTHING TO EDIT HERE” _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”]\u00a0 [\/et_pb_divider][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" The Impact of Climate Change In this project we are highlighting the experiences of people whose lives are being affected by climate change. \u00a0 EEJOON CHOI \/ NEXTGENRADIOViviana Hinojos speaks with Patrick Mulvaney, the owner and head chef at Mulvaney\u2019s B&L restaurant in Sacramento. Mulvaney sources all of his food locally, and changes the menu […]<\/p>\n","protected":false},"author":542,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"coauthors":[13],"_links":{"self":[{"href":"https:\/\/capradio2022.nextgenradio.org\/wp-json\/wp\/v2\/pages\/169"}],"collection":[{"href":"https:\/\/capradio2022.nextgenradio.org\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/capradio2022.nextgenradio.org\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/capradio2022.nextgenradio.org\/wp-json\/wp\/v2\/users\/542"}],"replies":[{"embeddable":true,"href":"https:\/\/capradio2022.nextgenradio.org\/wp-json\/wp\/v2\/comments?post=169"}],"version-history":[{"count":31,"href":"https:\/\/capradio2022.nextgenradio.org\/wp-json\/wp\/v2\/pages\/169\/revisions"}],"predecessor-version":[{"id":613,"href":"https:\/\/capradio2022.nextgenradio.org\/wp-json\/wp\/v2\/pages\/169\/revisions\/613"}],"wp:attachment":[{"href":"https:\/\/capradio2022.nextgenradio.org\/wp-json\/wp\/v2\/media?parent=169"}],"wp:term":[{"taxonomy":"author","embeddable":true,"href":"https:\/\/capradio2022.nextgenradio.org\/wp-json\/wp\/v2\/coauthors?post=169"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
VIVIANA HINOJOS \/ NEXTGENRADIO<\/p>\n