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A small San Francisco circus tried to do right by its workers. Now it may be going out of business

A small San Francisco circus tried to do right by its workers. Now it may be going out of business
Ironically, if Circus Bella had just waited to reclassify its workers, it might not be in this mess.
Lily Janiak April 26, 2021Updated: April 26, 2021, 7:02 pm
Circus Bella Executive Director Abigail Munn does plank exercises at her home in San Francisco. Munn says her 13-year-old circus company is on the verge of going out of business because of a combination of threats: the pandemic, AB5 and high workers’ comp payments that because of bureaucratic rules can’t be reduced, even though the company isn’t performing. Photo: Marlena Sloss, Special to The Chronicle ....

United States , North Beach , Treasure Island , San Francisco , Lily Janiak , Abigail Munn , Guilia Gentile , Calvin Kai Ku , Veronica Blair , Marlena Sloss , Alain Mclaughlin , Sara Moore , Bernal Hill , Scott Strazzante , Josie Norris , Dwoira Galilea , Orlene Carlos , Alexander Lacey , Brian Gray , Suzanne Santos , Steve Smith , Carlo Gentile , Worker Compensation Insurance Rating Bureau Of California , Compensation Insurance Fund , Employment Development Department , California Supreme Court ,

How House of Prime Rib ensures the needy have a very Merry Christmas

How SF s House of Prime Rib ensures the needy have a very Merry Christmas
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A prime rib lunch served at GLIDE.Alain McLaughlin
So many things have changed during the pandemic, but a few have remained the same: On Christmas Eve, the city’s food-insecure population will feast on 2,000 pounds of prime rib.
“Prime rib is definitely our community’s favorite meal of the year, by far,” says George Gundry, GLIDE’s meals director.
It’s part of a yearly partnership between GLIDE and the House of Prime Rib, in which the restaurant donates a literal ton of beef along with signature sides like honey lemon broccoli, mashed potatoes, dinner rolls and eclairs. The tradition began 27 years ago, after House of Prime Rib owner Joe Betz read an article by San Francisco Chronicle columnist Herb Caen that included a tally of how much meat was served in a day. ....

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