Public Interest

Story Of Our Wheat Noodles

by admin on March 28, 2012

Five or six years ago, we received the news, the company that made our noodles was going out of business.  This noodle is called a Hong Kong style noodle or chow mein (which means noodle) noodle.  It’s eggless and made from wheat.  So here was the opportunity: find a new noodle for the favorite Spicy Dan’s Peanut Delight and Charlie’s Chow Mein and improve the quality.  Lucky for us, Rudy, my business partner and husband, is the most amazing investigator, so I put him on the job.  Sleuthing around through the internet and many phone calls later, Rudy locates a professor at a “Noodle College” (yes, there is a noodle college) in LA, who is an expert in noodles and noodle manufacturing.  Rudy gives him a call in hopes that he may know a local noodle distributor.  After first receiving a thorough noodle education, different types, styles and what makes an excellent quality noodle, he’s given the name of a company in Oakland that makes a high quality fresh noodle. Fresh noodles, high quality, this was music to my ears.  We drive to Oakland to check them out.

There is a warehouse district next to downtown Oakland, off highway 880.  Numerous small food distribution and business warehouses are tucked in an area I didn’t know existed. We locate the noodle makers in the maze of unmarked buildings and enter into a large warehouse.  Stacked shelves line down the middle, with a window on the right, into a side room, where we can view an enormous machine making fresh noodles.  After we find someone who speaks English, this is a Chinese operation, we introduce ourselves; explain who we are and about our noodle mission.  A long term business partnership begins. They agree to make a noodle specifically for Charlie Hong Kong.  It is a longer more robust noodle.  The quality is superior to the previous noodle.  The noodles are made from scratch, then immediately hung over racks in a special room to dry.  The noodles are boxed and delivery to us the second or third day after being made.  We buy noodles by the pallet to keep prices down and receive deliveries every  2 1/2 to 3 weeks.  Noodles eaten at Charlie Hong are are that fresh.

Our “noodle people” have visited Charlie Hong Kong to taste their product first hand.  It’s a lovely family run business, father and sons, with high integrity. We recently made a trip to visit their new warehouse.  We were graciously welcomed and walked through the entire process, from arrival of the flour to the freshly dried noodle.  What I can say is; the plant is immaculate with state of the art equipment.  Everyone working there smiled at us and seemed happy.  Quality really matters to them like it does to us.  Now we’re cooking up a new noodle idea. I’ll keep you posted!

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Take a Stand: No Plastic To-Go Bags

by Carolyn on January 12, 2012

I know it’s not easy to change.  I know to change a habit can be inconvenient but sometime the effects the habit causes can be enough to propel a change.  When it came to protecting our precious environment, saying no to plastic bags became a habit I chose to break and in the process took along with me all our Charlie Hong Kong customers.

Caring for the earth is the main reason, I was drawn to eat organic.  Recycling has been a way of life for me which I’ve forced on my family.  I always have a stash of re-usable bags in my car and stacked next to the kitchen door.  Paper or plastic, my proud response, paper.  But like most people, as plastics bags became more and more a way of life, I found myself with my share of plastic bags, particularly next to the kitchen sink.  Though I try to wash and air dry them; they get kind of a gross.  At the farmers market, I’d easily take a plastic bag for my fresh organic produce. Though I keep an empty paper towel roll, stuffed with my collection of plastic bags, I repeatedly forget to bring it with me.  Traveling to countries, once plastic bag free, I’m alarmed at the careless overuse of plastic bags.  Visually plastic bags dot our landscape: in shrubs, our beaches, clinging to buildings, along the freeway.  Urban tumble weed, as it’s referred to.  And I’m not innocent.  In the past, I accepted the take-out food handed to me in the plastic bag.  At least I’ll recycle it in the weekly garbage pick-up, even as I wonder what really happens to all these supposedly recycled plastic bags.  Then the news of the gyre in the North Pacific Ocean, referred to as the Great Pacific Garbage, becomes an alarming wake-up call.  Plastic, particularly plastic bags, are an enormous world wide problem.

Charlie Hong Kong has been a certified green Business since, 2008.  As more and more scientific information fills the news, the evidence of the effects of plastic on wildlife and our environment is clear.  The longevity of plastic and it’s effect on our health has scientific evidence to back it up.  I read about the enormous quantity of plastic water bottles in our landfills.  It turns out, people do not recycle their plastic water bottles.  The health trend to drink more water has proliferated an environmental hazard.  I push to discontinue plastic water bottles at Charlie Hong Kong.  Though water bottles are a popular item, about two years ago, we stopped offering plastic water bottles.  We already offered filtered water.  Many people now carry personal stainless steel water bottles they can refill.

I begin to make waves about discontinuing the use of single use plastic to-go bags.  In a restaurant where half our business is to-go, there was concern about how this would effect our customers. Then that fateful day the photo appears in the paper, the baby otter trapped inside a plastic bag, her mother screeching, frantic to remove it.  I declare that’s it: No more plastic to-go bags!  Within weeks, with the support of all our employees, we no longer offer plastic to-go bags.  To ease the transition, we give away Charlie Hong Kong re-useable bags, as well as recycled cardboard boxes from our beverages. Then sell reusable bags for a nominal price, with a percentage donated to Save Our Shores,  We have paper bags as well, but limit them to hot soup.  It’s been 10 months now,  since we discontinued, single use, as they’re referred to, plastic bags.  Our staff has been incredibly supportive of this decision.  Our customers have been amazing, most just carry their boxed food, declining a paper bag or box.  Sometimes it can be challenging, especially if the person is on a bike.  What customers repeatedly say, “I appreciate and understand what you’re doing.”

So does it make a difference for one restaurant in Santa Cruz to say no to plastic bags?  We choose to take a stand and believe each and every action makes a difference.  I express my deepest gratitude to all our customers, employees and a heartfelt thank you to Save Our Shores for naming Charlie Hong Kong, 2011, Business of the Year, for our commitment to discontinuing plastic to-go bags.

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Eating Healthy- Easier Than Cooking At Home

October 4, 2011

Don’t feel like cooking?  Worried about getting your vitamins, minerals and proteins?  No worries-come into Charlie Hong Kong and you can be reassured you’re nourishing you body with healthy, tasty food that is served up quick! In Santa Cruz there is an organic farmers market almost everyday of the week.  It feels natural, to me, [...]

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What’s “Organic Asian Street Food”

June 15, 2011

Why do we refer to our food as “Organic Asian Street Food”?  When traveling through Asia, we (both my husband and I) loved to eat at food stalls that dotted the alleys, markets and roads.  This food represented the region. It was inexpensive, prepared quickly, and very tasty.  Workers, businessmen and women shoppers would stand [...]

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Trip to the Desert Reveals Food Desert

April 2, 2011

Recently my husband and I took a get away to Furnace Creek Ranch in Death Valley.  For years I wanted to see the desert wildflowers in March.  With all the late rain this year, I was sure the desert would be a blaze with yellow, blue, pink flowers.  We packed up the car, I loaded [...]

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Food As Medicine

February 26, 2011

Charlie Hong Kong takes the point of view, “Food is Medicine”.  We believe you are what you eat.  What you choose to put in your body matters.; matters for your health and well being as well as for the planet.  Many of the ingredients in our recipes are known for their health producing properties.  Beginning [...]

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