KQED Food is your home for stories about all of the Bay Area’s vibrant food cultures: the taco truck, omakase counter, grocery co-op and driveway pupusa stand. Our news stories, essays, shows and features document the food scene’s latest trends and changemakers—and help guide you to your next delicious meal.
Latest Stories
A North Richmond Farm Expands Food Access as CalFresh Cuts Deepen Hunger in East Bay
A Beloved SF Grocery Store Brings ‘Tiny Desk’-Style Concerts to the Produce Aisle
A New San José Pop-Up Makes the Most Unique Bagels in the Bay
How to Show Up for Your Community This Hispanic Heritage Month
One of San José’s Best Phở Restaurants Slings Flame-Torched Wagyu Past Midnight
11 Vibrant Bay Area Matcha Cafes to Keep You Well Caffeinated
These 9 Bay Area Restaurants Are Asking You to Pay What You Can
15 of the Best Outdoor Festivals in the Bay Area This Fall
This San José Food Tent Is a Temple to Crispy Colombian Stuffed Pork
Beyond The Menu
How Pretzels Went From Human Sacrifice To Beer Gardens
It’s Mexican, Asian, a Candy, a Sauce…It’s Chamoy
This Fiery Hot Sauce Uses a Pepper Lost To History
Chicken and Waffles: from Amish Country to Harlem
The Chilling History of Ice Cream
Your Corn Tortilla Sucks…Science Can Fix It
Check, Please! Bay Area
Check, Please! Bay Area reviews: La Cheve Bakery and Brews, Copper Mug, Bacogai
Check, Please! Bay Area reviews: Afghan Awasana Kabob House, Hakashi Japanese Sushi Bar & Grill, Va de Vi
Check, Please! Bay Area reviews: Cantina at San Benito House, Wah Jee Wah, Buddy
Check, Please! Bay Area reviews: Lunch Box, The Mill at Glen Ellen, Carabao
Check, Please! Bay Area Returns in July With a Wine Country Special
Check, Please! Bay Area reviews: Ole's Waffle Shop, Korean Superette, Pazzo
Recipes
We Take on Rancho Gordo's Fussiest Heirloom Bean (with Apologies to Kelly Clarkson)
We Recreate Maya Angelou's Magic Lemon Meringue Pie
Creep Out Your Halloween Party Guests With These "Horrors d'oeuvres"
Hong Kong’s Most Popular Treat Has A Surprising Backstory
Get Cozy with Jacques Pépin's Pea Pod Soup Recipe
We Recreated an It's-It Ice Cream Sandwich at Home — With an Oakland Twist.
Golden State Plate
Bay Area Foodie Culture Goes Way Further Back Than California Cuisine
How Rice-A-Roni Became The San Francisco Treat
Golden State Plate: Sriracha’s Journey From Southeast Asia to Southern California
Golden State Plate: Rocky Road Ice Cream's Bumpy History
Golden State Plate – The Backstory Behind California-Born Food and Drinks
Yes, Your 'Tropical' Mai Tai Was Invented Here in Oakland
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>KQED Food is your home for stories about all of the Bay Area’s vibrant food cultures: the taco truck, omakase counter, grocery co-op and driveway pupusa stand. Our news stories, essays, shows and features document the food scene’s latest trends and changemakers—and help guide you to your next delicious meal.\u003c/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\u003cp>\u003c/p>\u003c/div>",
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"slug": "a-north-richmond-farm-expands-food-access-as-calfresh-cuts-deepen-hunger-in-east-bay",
"title": "A North Richmond Farm Expands Food Access as CalFresh Cuts Deepen Hunger in East Bay",
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"headTitle": "A North Richmond Farm Expands Food Access as CalFresh Cuts Deepen Hunger in East Bay | KQED",
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"content": "\n\u003cp>On a sunny Tuesday in August, a group of volunteers rinsed the soil off of freshly harvested greens on an \u003ca href=\"https://www.kqed.org/news/tag/urban-agriculture\">urban farm\u003c/a> in North \u003ca href=\"https://www.kqed.org/news/tag/richmond\">Richmond\u003c/a>, beside beehives and greenhouses. \u003c/p>\n\n\n\n\u003cp>By the week’s end, the vegetables will be packed and delivered to doorsteps across Richmond and San Pablo, or will stock the tables of free farm stands in five neighborhoods. \u003c/p>\n\n\n\n\u003cp>What began as an East Bay nonprofit and community garden in 2005 has grown into a food access program serving hundreds. For some, the North Richmond farm is one of the few places they can reliably get fresh produce. \u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">A neighborhood with no grocery store\u003c/h2>\n\n\n\n\u003cp>North Richmond has no full-service grocery store and limited infrastructure, said Chinue Fields, who directs food access programs for Urban Tilth, the Richmond nonprofit that runs the farm. \u003c/p>\n\n\n\n\u003cp>Getting to a grocery store means a car or a bus, Fields said, and the neighborhood doesn’t have many sidewalks. Corner stores and liquor stores dot residential streets. The farm is within sight of a landfill and \u003ca href=\"https://www.kqed.org/science/2001777/residents-near-chevrons-richmond-refinery-face-higher-risk-of-cancer-air-district-says\">Chevron refinery\u003c/a>. \u003c/p>\n\n\n\n\u003cp>“The access is gone. The infrastructure is gone,” Fields said.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" data-id=\"12097662\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-12-KQED.jpg\" alt=\"\" class=\"wp-image-12097662\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-12-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-12-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-12-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">CSA coordinator Marco Huerta places bags of produce into a walk-in cooler at Urban Tilth Farm in Richmond on Aug. 11, 2026. (Juliana Yamada/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" data-id=\"12097660\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-10-KQED.jpg\" alt=\"\" class=\"wp-image-12097660\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-10-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-10-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-10-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Purple carrots in a CSA box at Urban Tilth Farm in Richmond on Aug. 11, 2026. (Juliana Yamada/KQED)\u003c/figcaption>\u003c/figure>\n\u003c/figure>\n\n\n\n\u003cp>The weekly \u003ca href=\"https://www.urbantilthcsa.org/\">produce\u003c/a> share, a community-supported agriculture subscription, reaches more than 400 households across West Contra Costa County. Half of recipients pay nothing. Since need is greater than what the 10-acre farm can grow, the organization buys from about a dozen small farms, prioritizing growers within 200 miles. The free farm stands open four days a week at five sites until the produce runs out.\u003c/p>\n\n\n\n\u003cp>Urban Tilth said turnout at its free farm stands rose roughly 150% in the first quarter of this year, during the coldest and thinnest stretch of the growing calendar, when demand normally sags. Fields said that timing indicated food needs in the area were rising. \u003c/p>\n\n\n\n\u003cp>The goal at each stand is a bag per household, enough for one meal. During those busy weeks, Fields said, when supply is stretched thin, the bags include three to four items. Now, with new federal rules pushing Californians off food assistance, staff say more residents are turning to the farm for sustenance.\u003c/p>\n\n\n\n\u003cp>HR 1, the tax and spending law President Donald Trump signed in 2025, put more than \u003ca href=\"https://www.kqed.org/news/12091819/california-food-banks-brace-for-slow-moving-avalanche-of-snap-cuts\">650,000 Californians\u003c/a> at risk of losing CalFresh — the state’s version of the federal Supplemental Nutrition Assistance Program. The \u003ca href=\"https://www.sfhsa.org/services/jobs/keep-benefits\">changes\u003c/a> took effect on paper in June, but they land household by household as annual recertification deadlines come due. The changes also rolled back exemptions that protected veterans, former foster youth and people experiencing homelessness.\u003c/p>\n\n\n\n\u003cp>County and food bank officials expect the effects to become visible around October and \u003ca href=\"https://www.kqed.org/news/12078490/hundreds-of-thousands-could-be-booted-from-calfresh-and-medi-cal-this-bill-aims-to-help\">continue into next year\u003c/a>. The farm bill, the sprawling federal law that sets both agriculture policy and the rules for SNAP, \u003ca href=\"https://www.naco.org/news/senate-agriculture-committee-holds-farm-bill-markup-remains-committee\">expires Sept. 30\u003c/a>. \u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">‘It’s survival mode out here’\u003c/h2>\n\n\n\n\u003cp>Last year, \u003ca href=\"https://www.kqed.org/news/12091819/california-food-banks-brace-for-slow-moving-avalanche-of-snap-cuts\">1 in 4\u003c/a> California adults experienced food insecurity. As many as 104,900 Contra Costa County residents rely on CalFresh as of June, according to \u003ca href=\"https://www.cdss.ca.gov/inforesources/data-portal/research-and-data/calfresh-data-dashboard\">state data\u003c/a>. In District 1, which includes Richmond, a county \u003ca href=\"https://contra-costa.legistar.com/View.ashx?M=F&ID=14903929&GUID=9C3B6018-6D20-4170-97F3-739C6E6AE6C4\">presentation\u003c/a> counted 28,035 individuals and 17,399 households — over a quarter of the county’s caseload — as having received CalFresh in September 2025.\u003c/p>\n\n\n\n\u003cp>Urban Tilth’s free weekly delivery has a long waitlist.\u003c/p>\n\n\n\n\u003cp>“Cost of life has gone up. It’s survival mode out here,” said Adam Boisvert, Urban Tilth’s deputy director and director of education programs. “Sometimes we don’t have enough food to give to everybody, and that’s heartbreaking.”\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-11-KQED.jpg\" alt=\"\" class=\"wp-image-12097661\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-11-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-11-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-11-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">CSA coordinator Marco Huerta, left, and procurement specialist Josue Mejia, right, place produce into a walk-in cooler at Urban Tilth Farm in Richmond on Aug. 11, 2026. (Juliana Yamada/KQED)\u003c/figcaption>\u003c/figure>\n\u003c/div>\n\n\n\u003cp>The strain has also started moving up the supply chain. Fields said churches that normally draw their distributions from the regional food bank began calling Urban Tilth directly after the food bank came up short.\u003c/p>\n\n\n\n\u003cp>“That was really eye-opening and a little bit scary, to be honest,” she said. “We consider the cut to SNAP as an emergency.”\u003c/p>\n\n\n\n\u003cp>Costs are climbing on Urban Tilth’s side, too. Fuel surcharges have appeared on top of delivery fees from partner farms, and produce prices have risen. Urban Tilth raised its standard weekly share from $35 to $50 this year. A subsidized share runs $15 for the same bag and the same delivery, Fields said, and a third tier is free for residents who are unemployed, undocumented, unhoused, elderly or disabled.\u003c/p>\n\n\n\n\u003cp>“Folks who really, really need that type of service and wouldn’t otherwise have access to that type or produce,” Fields said.\u003c/p>\n\n\n\n\u003cp>The model Urban Tilth uses — buying from small local growers at full price to feed people who can’t pay — is the same one the federal Local Food Purchase Assistance Program ran until the \u003ca href=\"https://www.kqed.org/news/12088977/a-lifeline-for-californias-small-farms-just-expired-what-comes-next\">Trump administration ended it\u003c/a>. California Governor Gavin Newsom signed a budget in June that includes $15 million to keep the state’s version alive for one more year.\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">Food as medicine, and as a job\u003c/h2>\n\n\n\n\u003cp>Through its \u003ca href=\"https://www.urbantilthcsa.org/veggierx\">VeggieRx\u003c/a> program, Urban Tilth delivers free produce to two groups of residents. For patients on Medi-Cal at LifeLong Medical Care, a doctor can decide the produce is part of their care, generally for people managing a chronic illness or recently out of the hospital, and the farm fills it through the same weekly share. A second, state-funded version covers anyone living in Richmond’s Iron Triangle, Santa Fe or Coronado neighborhoods. It runs through July 2027 and is already full, with a waitlist.\u003c/p>\n\n\n\n\u003cp>Fields said people rarely mention a diagnosis when they first come by the stand. There’s shame and stigma around nutrition-related disease, she said, especially in Black and other communities with people of color. \u003c/p>\n\n\n\n\u003cp>But the stands set up in the same spots week after week, year after year, and eventually people volunteer the information themselves: an A1C reading that dropped, a mother who came off her blood-pressure medication.\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-01-KQED.jpg\" alt=\"\" class=\"wp-image-12097658\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-01-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-01-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-01-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Matthew Mackie fillls CSA boxes with produce at Urban Tilth Farm in Richmond on Aug. 11, 2026. Mackie works with Urban Tilth through nonprofit Vistability, which helps individuals with developmental disabilities and mental health needs. (Juliana Yamada/KQED)\u003c/figcaption>\u003c/figure>\n\u003c/div>\n\n\n\u003cp>“We offer a high level of dignity with our food distribution,” Fields said. “We are there to really engage with people and get to know them on a personal level. We don’t want it to be a transactional relationship.”\u003c/p>\n\n\n\n\u003cp>Staff record what city someone lives in, and more than 90% come from Richmond, North Richmond and San Pablo. They don’t ask about income, need or disability. \u003c/p>\n\n\n\n\u003cp>The volunteers are usually borrowed. Local businesses, nonprofits and school groups schedule time to help pack, Boisvert said.\u003c/p>\n\n\n\n\u003cp>The staff, roughly 85% local, have largely come through the same pipeline: garden lessons at Verde Elementary, the urban agriculture course Boisvert teaches at Richmond High, a summer apprenticeship, a job.\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-19-KQED.jpg\" alt=\"\" class=\"wp-image-12097666\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-19-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-19-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-19-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">North Richmond farm co-manager Cathy Sandoval stands for a portrait at Urban Tilth Farm in Richmond on Aug. 11, 2026. (Juliana Yamada/KQED)\u003c/figcaption>\u003c/figure>\n\u003c/div>\n\n\n\u003cp>Cathy Sandoval came up through Urban Tilth’s Rudy Lozito Fellowship Program four years ago, driving CSA deliveries, and now works in the greenhouses. She said the neighborhood changed how she understood the work. Growing food in a place with little access to organic produce, she said, is “basically political because you are going against what people here in the community are lacking, not having organic food and produce.”\u003c/p>\n\n\n\n\u003cp>“Anytime that I come here to the farm on a bad day, it always ends on a good day, always,” she said.\u003c/p>\n\n\n\n\u003cp>On bad days, she amends a bed, breaking up the rocky soil and aerating it — challenging, physical labor. \u003c/p>\n\n\n\n\u003cp>“You’re giving it life through anger and emotion, sadness, happiness, whatever it is,” she said.\u003c/p>\n\n\n\n\u003cp>Sandoval’s grandfather and father farmed in Mexico, and growing food, in a way, helps her connect to her heritage and family. \u003c/p>\n\n\n\n\u003cp>“We tend to forget about our history and our culture,” she said.\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">Uniting neighbors over shared land\u003c/h2>\n\n\n\n\u003cp>More than 20 Japanese American families grew flowers \u003ca href=\"https://richmondmuseum.org/flower-families-in-richmond/\">across Richmond and El Cerrito\u003c/a> for decades, according to the Richmond Museum of History & Culture. In 1942, Executive Order 9066 authorized the forced removal of Japanese Americans. Most of the local flower families were sent to the Topaz War Relocation Center in Utah, where they were incarcerated for four years. \u003c/p>\n\n\n\n\u003cp>When the Nabeta family returned, and their business began to bounce back, their land was \u003ca href=\"https://richmondmuseum.org/flower-families-in-richmond/\">seized\u003c/a> by the state in 1947 to build Interstate 80.\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"917\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-21.jpg\" alt=\"\" class=\"wp-image-12097560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-21.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-21-160x73.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-21-1536x704.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Left: North Richmond farm co-manager Cathy Sandoval places weeds into a bucket at Urban Tilth Farm in Richmond on Aug. 11, 2026. Right: Rows of crops at Urban Tilth Farm in Richmond on Aug. 11, 2026. (Juliana Yamada/KQED)\u003c/figcaption>\u003c/figure>\n\u003c/div>\n\n\n\u003cp>They then rebuilt in North Richmond — a Black neighborhood that was brimming with blues clubs and quickly becoming a nightlife hot spot in the Bay Area. \u003c/p>\n\n\n\n\u003cp>Redlining and restrictive covenants had made it one of the few places in the area where Black families could live, according to Urban Tilth’s \u003ca href=\"https://acrobat.adobe.com/id/urn:aaid:sc:VA6C2:363291a1-c927-4b85-884e-508bd4f5bebe\">history\u003c/a> of the neighborhood, and people who came from the South to work in the shipyards built homes there with their wages.\u003c/p>\n\n\n\n\u003cp>The area was also contending with violent crime, and becoming a backdrop to some of the era’s radical politics: In 1967, one of the first pushes of the rising Black Panther Party involved investigating the killing of a North Richmond man by Contra Costa County sheriff’s deputies.\u003c/p>\n\n\n\n\n\n\u003cp>Eventually most of the nurseries closed. In 2022, the Nabeta family decided to \u003ca href=\"https://www.latimes.com/california/story/2022-05-06/questions-of-justice-flare-in-bay-area-warehouse-dispute\">sell their land\u003c/a> to a developer. Urban Tilth, whose farm sat against the property line, learned the plan was a five-story warehouse, said Chito Floriano, the farm programs director.\u003c/p>\n\n\n\n\u003cp>“It [would have been] shaded out by about five to six hours of sunlight,” Floriano said. What followed was what the farm called the “No Shade Campaign”: letters to the developer, letters to the family, a street mural on Brookside Drive.\u003c/p>\n\n\n\n\u003cp>About three months in, Floriano said, members of the Nabeta family walked over. They would rather sell to Urban Tilth if the price could be met, they said. \u003c/p>\n\n\n\n\u003cp>Executive Director Doria Robinson \u003ca href=\"https://www.latimes.com/california/story/2023-08-02/urban-farm-japanese-flower-nursery-warehouse-distribution-center-bay-area\">raised\u003c/a> more than $4.5 million to purchase it. The farm grew from 3 acres to 10.\u003c/p>\n\n\n\n\u003cp>Floriano said Urban Tilth is part of a long lineage of people who have worked the land — the Ohlone, the Black cowboys who once kept horses here and the Japanese American nursery families.\u003c/p>\n\n\n\n\u003cp>“We aren’t the original light bearers of this movement,” he said. “Urban Tilth is gonna be a moment in history now.”\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">‘By whatever means necessary’ \u003c/h2>\n\n\n\n\u003cp>In late 2024, Contra Costa County won a federal grant that would have paid for a new resilience center on the farm. The farm planned a solar-powered building where neighbors could wait out a heat wave, a refinery accident or a stretch of dangerous wildfire smoke, stocked with cots, first-aid supplies and portable showers, with a battery system able to run the air-filtration and refrigeration systems for up to three days off the grid. \u003c/p>\n\n\n\n\u003cp>Floriano estimated construction would cost $6 million. It was one of \u003ca href=\"https://urbantilth.org/epa-community-change-grant-status/\">nine\u003c/a> projects across North Richmond covered by a $19 million grant to Contra Costa County from the U.S. Environmental Protection Agency.\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-07-KQED.jpg\" alt=\"\" class=\"wp-image-12097659\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-07-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-07-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-07-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">CSA (community-supported agriculture) coordinator Marco Huerta fills bags with fruit at Urban Tilth Farm in Richmond on Aug. 11, 2026. (Juliana Yamada/KQED)\u003c/figcaption>\u003c/figure>\n\u003c/div>\n\n\n\u003cp>Weeks after the county secured the contract, the federal government pulled the plug. In February 2025, the nonprofit lost contact with the EPA’s grant administrator and later learned the staffer had been fired. The county did not receive formal notice that the EPA had terminated the grant until May of that year.\u003c/p>\n\n\n\n\u003cp>“We took it off the books as soon as we got wind that it wasn’t coming through,” Boisvert said.\u003c/p>\n\n\n\n\u003cp>Five \u003ca href=\"https://acrobat.adobe.com/id/urn:aaid:sc:VA6C2:d8774ef4-9c01-4ae5-b06b-88b18f55d0c9\">new buildings\u003c/a> now stand on the farm, paid for without federal money: a greenhouse, a native plant nursery, a watershed learning center, a toolshed and what Urban Tilth says is the first permitted public composting toilet in an urban area of Contra Costa County. \u003c/p>\n\n\n\n\n\n\u003cp>Urban Tilth says it has raised more than $9.3 million of the roughly $14.3 million this phase will cost. It needs $5 million more to finish.\u003c/p>\n\n\n\n\u003cp>Among the \u003ca href=\"https://urbantilth.org/the-north-richmond-farm-project/\">remaining\u003c/a> line items is $250,000 for a \u003ca href=\"https://acrobat.adobe.com/id/urn:aaid:sc:VA6C2:363291a1-c927-4b85-884e-508bd4f5bebe\">history walk\u003c/a>, a path running the length of the farm that tells the story of the neighborhood: the Ohlone, the blues clubs, the Black Panthers and the Japanese American nursery families, including the Nabetas.\u003c/p>\n\n\n\n\u003cp>Floriano said Urban Tilth receives almost no federal funds now, and is instead carried by state contracts, city creek restoration work, foundations and individual donors.\u003c/p>\n\n\n\n\u003cp>Urban Tilth recently finished two outdoor classrooms, one in the crop rows and one in the orchard, and Boisvert said the spaces get more use as more kids cycle through. His two urban agriculture classes at Richmond High started back up with 80 students, and the farm still runs after-school sessions, senior gardening and a volunteer day every fourth Saturday.\u003c/p>\n\n\n\n\u003cp>“By whatever means necessary, we’re going to see this thing through,” Boisvert said. “Piece by piece, one day at a time, one grant at a time, getting buildings finished, getting projects done.”\u003c/p>\n",
"blocks": [
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"innerHTML": "\n\u003cp>By the week’s end, the vegetables will be packed and delivered to doorsteps across Richmond and San Pablo, or will stock the tables of free farm stands in five neighborhoods. \u003c/p>\n",
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"\n\u003cp>By the week’s end, the vegetables will be packed and delivered to doorsteps across Richmond and San Pablo, or will stock the tables of free farm stands in five neighborhoods. \u003c/p>\n"
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"innerHTML": "\n\u003cp>What began as an East Bay nonprofit and community garden in 2005 has grown into a food access program serving hundreds. For some, the North Richmond farm is one of the few places they can reliably get fresh produce. \u003c/p>\n",
"innerContent": [
"\n\u003cp>What began as an East Bay nonprofit and community garden in 2005 has grown into a food access program serving hundreds. For some, the North Richmond farm is one of the few places they can reliably get fresh produce. \u003c/p>\n"
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"innerHTML": "\n\u003cp>North Richmond has no full-service grocery store and limited infrastructure, said Chinue Fields, who directs food access programs for Urban Tilth, the Richmond nonprofit that runs the farm. \u003c/p>\n",
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"\n\u003cp>North Richmond has no full-service grocery store and limited infrastructure, said Chinue Fields, who directs food access programs for Urban Tilth, the Richmond nonprofit that runs the farm. \u003c/p>\n"
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"innerHTML": "\n\u003cp>Getting to a grocery store means a car or a bus, Fields said, and the neighborhood doesn’t have many sidewalks. Corner stores and liquor stores dot residential streets. The farm is within sight of a landfill and \u003ca href=\"https://www.kqed.org/science/2001777/residents-near-chevrons-richmond-refinery-face-higher-risk-of-cancer-air-district-says\">Chevron refinery\u003c/a>. \u003c/p>\n",
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"\n\u003cp>Getting to a grocery store means a car or a bus, Fields said, and the neighborhood doesn’t have many sidewalks. Corner stores and liquor stores dot residential streets. The farm is within sight of a landfill and \u003ca href=\"https://www.kqed.org/science/2001777/residents-near-chevrons-richmond-refinery-face-higher-risk-of-cancer-air-district-says\">Chevron refinery\u003c/a>. \u003c/p>\n"
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"innerHTML": "\n\u003cp>“The access is gone. The infrastructure is gone,” Fields said.\u003c/p>\n",
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-12-KQED.jpg\" alt=\"\" class=\"wp-image-12097662\" />\u003cfigcaption class=\"wp-element-caption\">CSA coordinator Marco Huerta places bags of produce into a walk-in cooler at Urban Tilth Farm in Richmond on Aug. 11, 2026.\u003c/figcaption>\u003c/figure>\n",
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-10-KQED.jpg\" alt=\"\" class=\"wp-image-12097660\" />\u003cfigcaption class=\"wp-element-caption\">Purple carrots in a CSA box at Urban Tilth Farm in Richmond on Aug. 11, 2026.\u003c/figcaption>\u003c/figure>\n",
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"innerHTML": "\n\u003cp>The weekly \u003ca href=\"https://www.urbantilthcsa.org/\">produce\u003c/a> share, a community-supported agriculture subscription, reaches more than 400 households across West Contra Costa County. Half of recipients pay nothing. Since need is greater than what the 10-acre farm can grow, the organization buys from about a dozen small farms, prioritizing growers within 200 miles. The free farm stands open four days a week at five sites until the produce runs out.\u003c/p>\n",
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"\n\u003cp>The weekly \u003ca href=\"https://www.urbantilthcsa.org/\">produce\u003c/a> share, a community-supported agriculture subscription, reaches more than 400 households across West Contra Costa County. Half of recipients pay nothing. Since need is greater than what the 10-acre farm can grow, the organization buys from about a dozen small farms, prioritizing growers within 200 miles. The free farm stands open four days a week at five sites until the produce runs out.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Urban Tilth said turnout at its free farm stands rose roughly 150% in the first quarter of this year, during the coldest and thinnest stretch of the growing calendar, when demand normally sags. Fields said that timing indicated food needs in the area were rising. \u003c/p>\n",
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"\n\u003cp>Urban Tilth said turnout at its free farm stands rose roughly 150% in the first quarter of this year, during the coldest and thinnest stretch of the growing calendar, when demand normally sags. Fields said that timing indicated food needs in the area were rising. \u003c/p>\n"
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"innerHTML": "\n\u003cp>The goal at each stand is a bag per household, enough for one meal. During those busy weeks, Fields said, when supply is stretched thin, the bags include three to four items. Now, with new federal rules pushing Californians off food assistance, staff say more residents are turning to the farm for sustenance.\u003c/p>\n",
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"\n\u003cp>The goal at each stand is a bag per household, enough for one meal. During those busy weeks, Fields said, when supply is stretched thin, the bags include three to four items. Now, with new federal rules pushing Californians off food assistance, staff say more residents are turning to the farm for sustenance.\u003c/p>\n"
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"innerHTML": "\n\u003cp>HR 1, the tax and spending law President Donald Trump signed in 2025, put more than \u003ca href=\"https://www.kqed.org/news/12091819/california-food-banks-brace-for-slow-moving-avalanche-of-snap-cuts\">650,000 Californians\u003c/a> at risk of losing CalFresh — the state’s version of the federal Supplemental Nutrition Assistance Program. The \u003ca href=\"https://www.sfhsa.org/services/jobs/keep-benefits\">changes\u003c/a> took effect on paper in June, but they land household by household as annual recertification deadlines come due. The changes also rolled back exemptions that protected veterans, former foster youth and people experiencing homelessness.\u003c/p>\n",
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"\n\u003cp>HR 1, the tax and spending law President Donald Trump signed in 2025, put more than \u003ca href=\"https://www.kqed.org/news/12091819/california-food-banks-brace-for-slow-moving-avalanche-of-snap-cuts\">650,000 Californians\u003c/a> at risk of losing CalFresh — the state’s version of the federal Supplemental Nutrition Assistance Program. The \u003ca href=\"https://www.sfhsa.org/services/jobs/keep-benefits\">changes\u003c/a> took effect on paper in June, but they land household by household as annual recertification deadlines come due. The changes also rolled back exemptions that protected veterans, former foster youth and people experiencing homelessness.\u003c/p>\n"
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"innerHTML": "\n\u003cp>County and food bank officials expect the effects to become visible around October and \u003ca href=\"https://www.kqed.org/news/12078490/hundreds-of-thousands-could-be-booted-from-calfresh-and-medi-cal-this-bill-aims-to-help\">continue into next year\u003c/a>. The farm bill, the sprawling federal law that sets both agriculture policy and the rules for SNAP, \u003ca href=\"https://www.naco.org/news/senate-agriculture-committee-holds-farm-bill-markup-remains-committee\">expires Sept. 30\u003c/a>. \u003c/p>\n",
"innerContent": [
"\n\u003cp>County and food bank officials expect the effects to become visible around October and \u003ca href=\"https://www.kqed.org/news/12078490/hundreds-of-thousands-could-be-booted-from-calfresh-and-medi-cal-this-bill-aims-to-help\">continue into next year\u003c/a>. The farm bill, the sprawling federal law that sets both agriculture policy and the rules for SNAP, \u003ca href=\"https://www.naco.org/news/senate-agriculture-committee-holds-farm-bill-markup-remains-committee\">expires Sept. 30\u003c/a>. \u003c/p>\n"
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"blockName": "core/heading",
"attrs": {
"text": "‘It’s survival mode out here’",
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"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">‘It’s survival mode out here’\u003c/h2>\n",
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"innerHTML": "\n\u003cp>Last year, \u003ca href=\"https://www.kqed.org/news/12091819/california-food-banks-brace-for-slow-moving-avalanche-of-snap-cuts\">1 in 4\u003c/a> California adults experienced food insecurity. As many as 104,900 Contra Costa County residents rely on CalFresh as of June, according to \u003ca href=\"https://www.cdss.ca.gov/inforesources/data-portal/research-and-data/calfresh-data-dashboard\">state data\u003c/a>. In District 1, which includes Richmond, a county \u003ca href=\"https://contra-costa.legistar.com/View.ashx?M=F&ID=14903929&GUID=9C3B6018-6D20-4170-97F3-739C6E6AE6C4\">presentation\u003c/a> counted 28,035 individuals and 17,399 households — over a quarter of the county’s caseload — as having received CalFresh in September 2025.\u003c/p>\n",
"innerContent": [
"\n\u003cp>Last year, \u003ca href=\"https://www.kqed.org/news/12091819/california-food-banks-brace-for-slow-moving-avalanche-of-snap-cuts\">1 in 4\u003c/a> California adults experienced food insecurity. As many as 104,900 Contra Costa County residents rely on CalFresh as of June, according to \u003ca href=\"https://www.cdss.ca.gov/inforesources/data-portal/research-and-data/calfresh-data-dashboard\">state data\u003c/a>. In District 1, which includes Richmond, a county \u003ca href=\"https://contra-costa.legistar.com/View.ashx?M=F&ID=14903929&GUID=9C3B6018-6D20-4170-97F3-739C6E6AE6C4\">presentation\u003c/a> counted 28,035 individuals and 17,399 households — over a quarter of the county’s caseload — as having received CalFresh in September 2025.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Urban Tilth’s free weekly delivery has a long waitlist.\u003c/p>\n",
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"\n\u003cp>Urban Tilth’s free weekly delivery has a long waitlist.\u003c/p>\n"
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"innerHTML": "\n\u003cp>“Cost of life has gone up. It’s survival mode out here,” said Adam Boisvert, Urban Tilth’s deputy director and director of education programs. “Sometimes we don’t have enough food to give to everybody, and that’s heartbreaking.”\u003c/p>\n",
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"\n\u003cp>“Cost of life has gone up. It’s survival mode out here,” said Adam Boisvert, Urban Tilth’s deputy director and director of education programs. “Sometimes we don’t have enough food to give to everybody, and that’s heartbreaking.”\u003c/p>\n"
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"srcset": "https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-11-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-11-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-11-KQED-1536x1024.jpg 1536w",
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"innerHTML": "\n\u003cfigure class=\"wp-block-image aligncenter size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-11-KQED.jpg\" alt=\"\" class=\"wp-image-12097661\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-11-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-11-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-11-KQED-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">CSA coordinator Marco Huerta, left, and procurement specialist Josue Mejia, right, place produce into a walk-in cooler at Urban Tilth Farm in Richmond on Aug. 11, 2026.\u003ccite class=\"wp-inline-image-credit\"> (Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
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"\n\u003cfigure class=\"wp-block-image aligncenter size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-11-KQED.jpg\" alt=\"\" class=\"wp-image-12097661\" />\u003cfigcaption class=\"wp-element-caption\">CSA coordinator Marco Huerta, left, and procurement specialist Josue Mejia, right, place produce into a walk-in cooler at Urban Tilth Farm in Richmond on Aug. 11, 2026.\u003ccite class=\"wp-inline-image-credit\"> (Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>The strain has also started moving up the supply chain. Fields said churches that normally draw their distributions from the regional food bank began calling Urban Tilth directly after the food bank came up short.\u003c/p>\n",
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"\n\u003cp>The strain has also started moving up the supply chain. Fields said churches that normally draw their distributions from the regional food bank began calling Urban Tilth directly after the food bank came up short.\u003c/p>\n"
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"innerHTML": "\n\u003cp>“That was really eye-opening and a little bit scary, to be honest,” she said. “We consider the cut to SNAP as an emergency.”\u003c/p>\n",
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"\n\u003cp>“That was really eye-opening and a little bit scary, to be honest,” she said. “We consider the cut to SNAP as an emergency.”\u003c/p>\n"
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"innerHTML": "\n\u003cp>Costs are climbing on Urban Tilth’s side, too. Fuel surcharges have appeared on top of delivery fees from partner farms, and produce prices have risen. Urban Tilth raised its standard weekly share from $35 to $50 this year. A subsidized share runs $15 for the same bag and the same delivery, Fields said, and a third tier is free for residents who are unemployed, undocumented, unhoused, elderly or disabled.\u003c/p>\n",
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"\n\u003cp>Costs are climbing on Urban Tilth’s side, too. Fuel surcharges have appeared on top of delivery fees from partner farms, and produce prices have risen. Urban Tilth raised its standard weekly share from $35 to $50 this year. A subsidized share runs $15 for the same bag and the same delivery, Fields said, and a third tier is free for residents who are unemployed, undocumented, unhoused, elderly or disabled.\u003c/p>\n"
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"innerHTML": "\n\u003cp>“Folks who really, really need that type of service and wouldn’t otherwise have access to that type or produce,” Fields said.\u003c/p>\n",
"innerContent": [
"\n\u003cp>“Folks who really, really need that type of service and wouldn’t otherwise have access to that type or produce,” Fields said.\u003c/p>\n"
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"innerHTML": "\n\u003cp>The model Urban Tilth uses — buying from small local growers at full price to feed people who can’t pay — is the same one the federal Local Food Purchase Assistance Program ran until the \u003ca href=\"https://www.kqed.org/news/12088977/a-lifeline-for-californias-small-farms-just-expired-what-comes-next\">Trump administration ended it\u003c/a>. California Governor Gavin Newsom signed a budget in June that includes $15 million to keep the state’s version alive for one more year.\u003c/p>\n",
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"\n\u003cp>The model Urban Tilth uses — buying from small local growers at full price to feed people who can’t pay — is the same one the federal Local Food Purchase Assistance Program ran until the \u003ca href=\"https://www.kqed.org/news/12088977/a-lifeline-for-californias-small-farms-just-expired-what-comes-next\">Trump administration ended it\u003c/a>. California Governor Gavin Newsom signed a budget in June that includes $15 million to keep the state’s version alive for one more year.\u003c/p>\n"
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"blockName": "core/heading",
"attrs": {
"text": "Food as medicine, and as a job",
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"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">Food as medicine, and as a job\u003c/h2>\n",
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"innerHTML": "\n\u003cp>Through its \u003ca href=\"https://www.urbantilthcsa.org/veggierx\">VeggieRx\u003c/a> program, Urban Tilth delivers free produce to two groups of residents. For patients on Medi-Cal at LifeLong Medical Care, a doctor can decide the produce is part of their care, generally for people managing a chronic illness or recently out of the hospital, and the farm fills it through the same weekly share. A second, state-funded version covers anyone living in Richmond’s Iron Triangle, Santa Fe or Coronado neighborhoods. It runs through July 2027 and is already full, with a waitlist.\u003c/p>\n",
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"\n\u003cp>Through its \u003ca href=\"https://www.urbantilthcsa.org/veggierx\">VeggieRx\u003c/a> program, Urban Tilth delivers free produce to two groups of residents. For patients on Medi-Cal at LifeLong Medical Care, a doctor can decide the produce is part of their care, generally for people managing a chronic illness or recently out of the hospital, and the farm fills it through the same weekly share. A second, state-funded version covers anyone living in Richmond’s Iron Triangle, Santa Fe or Coronado neighborhoods. It runs through July 2027 and is already full, with a waitlist.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Fields said people rarely mention a diagnosis when they first come by the stand. There’s shame and stigma around nutrition-related disease, she said, especially in Black and other communities with people of color. \u003c/p>\n",
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"\n\u003cp>Fields said people rarely mention a diagnosis when they first come by the stand. There’s shame and stigma around nutrition-related disease, she said, especially in Black and other communities with people of color. \u003c/p>\n"
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"innerHTML": "\n\u003cp>But the stands set up in the same spots week after week, year after year, and eventually people volunteer the information themselves: an A1C reading that dropped, a mother who came off her blood-pressure medication.\u003c/p>\n",
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"innerHTML": "\n\u003cfigure class=\"wp-block-image aligncenter size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-01-KQED.jpg\" alt=\"\" class=\"wp-image-12097658\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-01-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-01-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-01-KQED-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">Matthew Mackie fillls CSA boxes with produce at Urban Tilth Farm in Richmond on Aug. 11, 2026. Mackie works with Urban Tilth through nonprofit Vistability, which helps individuals with developmental disabilities and mental health needs.\u003ccite class=\"wp-inline-image-credit\"> (Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
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"\n\u003cfigure class=\"wp-block-image aligncenter size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-01-KQED.jpg\" alt=\"\" class=\"wp-image-12097658\" />\u003cfigcaption class=\"wp-element-caption\">Matthew Mackie fillls CSA boxes with produce at Urban Tilth Farm in Richmond on Aug. 11, 2026. Mackie works with Urban Tilth through nonprofit Vistability, which helps individuals with developmental disabilities and mental health needs.\u003ccite class=\"wp-inline-image-credit\"> (Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>“We offer a high level of dignity with our food distribution,” Fields said. “We are there to really engage with people and get to know them on a personal level. We don’t want it to be a transactional relationship.”\u003c/p>\n",
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"innerHTML": "\n\u003cp>Staff record what city someone lives in, and more than 90% come from Richmond, North Richmond and San Pablo. They don’t ask about income, need or disability. \u003c/p>\n",
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"innerHTML": "\n\u003cp>The volunteers are usually borrowed. Local businesses, nonprofits and school groups schedule time to help pack, Boisvert said.\u003c/p>\n",
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"innerHTML": "\n\u003cp>The staff, roughly 85% local, have largely come through the same pipeline: garden lessons at Verde Elementary, the urban agriculture course Boisvert teaches at Richmond High, a summer apprenticeship, a job.\u003c/p>\n",
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"innerHTML": "\n\u003cfigure class=\"wp-block-image aligncenter size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-19-KQED.jpg\" alt=\"\" class=\"wp-image-12097666\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-19-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-19-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-19-KQED-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">North Richmond farm co-manager Cathy Sandoval stands for a portrait at Urban Tilth Farm in Richmond on Aug. 11, 2026.\u003ccite class=\"wp-inline-image-credit\"> (Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
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"\n\u003cfigure class=\"wp-block-image aligncenter size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-19-KQED.jpg\" alt=\"\" class=\"wp-image-12097666\" />\u003cfigcaption class=\"wp-element-caption\">North Richmond farm co-manager Cathy Sandoval stands for a portrait at Urban Tilth Farm in Richmond on Aug. 11, 2026.\u003ccite class=\"wp-inline-image-credit\"> (Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>Cathy Sandoval came up through Urban Tilth’s Rudy Lozito Fellowship Program four years ago, driving CSA deliveries, and now works in the greenhouses. She said the neighborhood changed how she understood the work. Growing food in a place with little access to organic produce, she said, is “basically political because you are going against what people here in the community are lacking, not having organic food and produce.”\u003c/p>\n",
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"innerHTML": "\n\u003cp>“Anytime that I come here to the farm on a bad day, it always ends on a good day, always,” she said.\u003c/p>\n",
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"innerHTML": "\n\u003cp>On bad days, she amends a bed, breaking up the rocky soil and aerating it — challenging, physical labor. \u003c/p>\n",
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"innerHTML": "\n\u003cp>“You’re giving it life through anger and emotion, sadness, happiness, whatever it is,” she said.\u003c/p>\n",
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"innerHTML": "\n\u003cp>Sandoval’s grandfather and father farmed in Mexico, and growing food, in a way, helps her connect to her heritage and family. \u003c/p>\n",
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"innerHTML": "\n\u003cp>“We tend to forget about our history and our culture,” she said.\u003c/p>\n",
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"attrs": {
"text": "Uniting neighbors over shared land",
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"innerHTML": "\n\u003cp>More than 20 Japanese American families grew flowers \u003ca href=\"https://richmondmuseum.org/flower-families-in-richmond/\">across Richmond and El Cerrito\u003c/a> for decades, according to the Richmond Museum of History & Culture. In 1942, Executive Order 9066 authorized the forced removal of Japanese Americans. Most of the local flower families were sent to the Topaz War Relocation Center in Utah, where they were incarcerated for four years. \u003c/p>\n",
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"\n\u003cp>More than 20 Japanese American families grew flowers \u003ca href=\"https://richmondmuseum.org/flower-families-in-richmond/\">across Richmond and El Cerrito\u003c/a> for decades, according to the Richmond Museum of History & Culture. In 1942, Executive Order 9066 authorized the forced removal of Japanese Americans. Most of the local flower families were sent to the Topaz War Relocation Center in Utah, where they were incarcerated for four years. \u003c/p>\n"
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"innerHTML": "\n\u003cp>When the Nabeta family returned, and their business began to bounce back, their land was \u003ca href=\"https://richmondmuseum.org/flower-families-in-richmond/\">seized\u003c/a> by the state in 1947 to build Interstate 80.\u003c/p>\n",
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"\n\u003cp>When the Nabeta family returned, and their business began to bounce back, their land was \u003ca href=\"https://richmondmuseum.org/flower-families-in-richmond/\">seized\u003c/a> by the state in 1947 to build Interstate 80.\u003c/p>\n"
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"innerHTML": "\n\u003cfigure class=\"wp-block-image aligncenter size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-21.jpg\" alt=\"\" class=\"wp-image-12097560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-21.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-21-160x73.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-21-1536x704.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">Left: North Richmond farm co-manager Cathy Sandoval places weeds into a bucket at Urban Tilth Farm in Richmond on Aug. 11, 2026. Right: Rows of crops at Urban Tilth Farm in Richmond on Aug. 11, 2026.\u003ccite class=\"wp-inline-image-credit\"> (Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
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"\n\u003cfigure class=\"wp-block-image aligncenter size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-21.jpg\" alt=\"\" class=\"wp-image-12097560\" />\u003cfigcaption class=\"wp-element-caption\">Left: North Richmond farm co-manager Cathy Sandoval places weeds into a bucket at Urban Tilth Farm in Richmond on Aug. 11, 2026. Right: Rows of crops at Urban Tilth Farm in Richmond on Aug. 11, 2026.\u003ccite class=\"wp-inline-image-credit\"> (Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>They then rebuilt in North Richmond — a Black neighborhood that was brimming with blues clubs and quickly becoming a nightlife hot spot in the Bay Area. \u003c/p>\n",
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"innerHTML": "\n\u003cp>Redlining and restrictive covenants had made it one of the few places in the area where Black families could live, according to Urban Tilth’s \u003ca href=\"https://acrobat.adobe.com/id/urn:aaid:sc:VA6C2:363291a1-c927-4b85-884e-508bd4f5bebe\">history\u003c/a> of the neighborhood, and people who came from the South to work in the shipyards built homes there with their wages.\u003c/p>\n",
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"innerHTML": "\n\u003cp>The area was also contending with violent crime, and becoming a backdrop to some of the era’s radical politics: In 1967, one of the first pushes of the rising Black Panther Party involved investigating the killing of a North Richmond man by Contra Costa County sheriff’s deputies.\u003c/p>\n",
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"\n\u003cp>The area was also contending with violent crime, and becoming a backdrop to some of the era’s radical politics: In 1967, one of the first pushes of the rising Black Panther Party involved investigating the killing of a North Richmond man by Contra Costa County sheriff’s deputies.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Eventually most of the nurseries closed. In 2022, the Nabeta family decided to \u003ca href=\"https://www.latimes.com/california/story/2022-05-06/questions-of-justice-flare-in-bay-area-warehouse-dispute\">sell their land\u003c/a> to a developer. Urban Tilth, whose farm sat against the property line, learned the plan was a five-story warehouse, said Chito Floriano, the farm programs director.\u003c/p>\n",
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"\n\u003cp>Eventually most of the nurseries closed. In 2022, the Nabeta family decided to \u003ca href=\"https://www.latimes.com/california/story/2022-05-06/questions-of-justice-flare-in-bay-area-warehouse-dispute\">sell their land\u003c/a> to a developer. Urban Tilth, whose farm sat against the property line, learned the plan was a five-story warehouse, said Chito Floriano, the farm programs director.\u003c/p>\n"
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"innerHTML": "\n\u003cp>“It [would have been] shaded out by about five to six hours of sunlight,” Floriano said. What followed was what the farm called the “No Shade Campaign”: letters to the developer, letters to the family, a street mural on Brookside Drive.\u003c/p>\n",
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"\n\u003cp>“It [would have been] shaded out by about five to six hours of sunlight,” Floriano said. What followed was what the farm called the “No Shade Campaign”: letters to the developer, letters to the family, a street mural on Brookside Drive.\u003c/p>\n"
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"innerHTML": "\n\u003cp>About three months in, Floriano said, members of the Nabeta family walked over. They would rather sell to Urban Tilth if the price could be met, they said. \u003c/p>\n",
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"\n\u003cp>About three months in, Floriano said, members of the Nabeta family walked over. They would rather sell to Urban Tilth if the price could be met, they said. \u003c/p>\n"
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"innerHTML": "\n\u003cp>Executive Director Doria Robinson \u003ca href=\"https://www.latimes.com/california/story/2023-08-02/urban-farm-japanese-flower-nursery-warehouse-distribution-center-bay-area\">raised\u003c/a> more than $4.5 million to purchase it. The farm grew from 3 acres to 10.\u003c/p>\n",
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"\n\u003cp>Executive Director Doria Robinson \u003ca href=\"https://www.latimes.com/california/story/2023-08-02/urban-farm-japanese-flower-nursery-warehouse-distribution-center-bay-area\">raised\u003c/a> more than $4.5 million to purchase it. The farm grew from 3 acres to 10.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Floriano said Urban Tilth is part of a long lineage of people who have worked the land — the Ohlone, the Black cowboys who once kept horses here and the Japanese American nursery families.\u003c/p>\n",
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"innerHTML": "\n\u003cp>“We aren’t the original light bearers of this movement,” he said. “Urban Tilth is gonna be a moment in history now.”\u003c/p>\n",
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"innerHTML": "\n\u003cp>In late 2024, Contra Costa County won a federal grant that would have paid for a new resilience center on the farm. The farm planned a solar-powered building where neighbors could wait out a heat wave, a refinery accident or a stretch of dangerous wildfire smoke, stocked with cots, first-aid supplies and portable showers, with a battery system able to run the air-filtration and refrigeration systems for up to three days off the grid. \u003c/p>\n",
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"\n\u003cp>In late 2024, Contra Costa County won a federal grant that would have paid for a new resilience center on the farm. The farm planned a solar-powered building where neighbors could wait out a heat wave, a refinery accident or a stretch of dangerous wildfire smoke, stocked with cots, first-aid supplies and portable showers, with a battery system able to run the air-filtration and refrigeration systems for up to three days off the grid. \u003c/p>\n"
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"innerHTML": "\n\u003cp>Floriano estimated construction would cost $6 million. It was one of \u003ca href=\"https://urbantilth.org/epa-community-change-grant-status/\">nine\u003c/a> projects across North Richmond covered by a $19 million grant to Contra Costa County from the U.S. Environmental Protection Agency.\u003c/p>\n",
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"\n\u003cp>Floriano estimated construction would cost $6 million. It was one of \u003ca href=\"https://urbantilth.org/epa-community-change-grant-status/\">nine\u003c/a> projects across North Richmond covered by a $19 million grant to Contra Costa County from the U.S. Environmental Protection Agency.\u003c/p>\n"
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"innerHTML": "\n\u003cfigure class=\"wp-block-image aligncenter size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-07-KQED.jpg\" alt=\"\" class=\"wp-image-12097659\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-07-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-07-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-07-KQED-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">CSA (community-supported agriculture) coordinator Marco Huerta fills bags with fruit at Urban Tilth Farm in Richmond on Aug. 11, 2026.\u003ccite class=\"wp-inline-image-credit\"> (Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
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"\n\u003cfigure class=\"wp-block-image aligncenter size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-07-KQED.jpg\" alt=\"\" class=\"wp-image-12097659\" />\u003cfigcaption class=\"wp-element-caption\">CSA (community-supported agriculture) coordinator Marco Huerta fills bags with fruit at Urban Tilth Farm in Richmond on Aug. 11, 2026.\u003ccite class=\"wp-inline-image-credit\"> (Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>Weeks after the county secured the contract, the federal government pulled the plug. In February 2025, the nonprofit lost contact with the EPA’s grant administrator and later learned the staffer had been fired. The county did not receive formal notice that the EPA had terminated the grant until May of that year.\u003c/p>\n",
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"\n\u003cp>Weeks after the county secured the contract, the federal government pulled the plug. In February 2025, the nonprofit lost contact with the EPA’s grant administrator and later learned the staffer had been fired. The county did not receive formal notice that the EPA had terminated the grant until May of that year.\u003c/p>\n"
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"innerHTML": "\n\u003cp>“We took it off the books as soon as we got wind that it wasn’t coming through,” Boisvert said.\u003c/p>\n",
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"\n\u003cp>“We took it off the books as soon as we got wind that it wasn’t coming through,” Boisvert said.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Five \u003ca href=\"https://acrobat.adobe.com/id/urn:aaid:sc:VA6C2:d8774ef4-9c01-4ae5-b06b-88b18f55d0c9\">new buildings\u003c/a> now stand on the farm, paid for without federal money: a greenhouse, a native plant nursery, a watershed learning center, a toolshed and what Urban Tilth says is the first permitted public composting toilet in an urban area of Contra Costa County. \u003c/p>\n",
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"innerHTML": "\n\u003cp>Urban Tilth says it has raised more than $9.3 million of the roughly $14.3 million this phase will cost. It needs $5 million more to finish.\u003c/p>\n",
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"innerHTML": "\n\u003cp>Among the \u003ca href=\"https://urbantilth.org/the-north-richmond-farm-project/\">remaining\u003c/a> line items is $250,000 for a \u003ca href=\"https://acrobat.adobe.com/id/urn:aaid:sc:VA6C2:363291a1-c927-4b85-884e-508bd4f5bebe\">history walk\u003c/a>, a path running the length of the farm that tells the story of the neighborhood: the Ohlone, the blues clubs, the Black Panthers and the Japanese American nursery families, including the Nabetas.\u003c/p>\n",
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"\n\u003cp>Among the \u003ca href=\"https://urbantilth.org/the-north-richmond-farm-project/\">remaining\u003c/a> line items is $250,000 for a \u003ca href=\"https://acrobat.adobe.com/id/urn:aaid:sc:VA6C2:363291a1-c927-4b85-884e-508bd4f5bebe\">history walk\u003c/a>, a path running the length of the farm that tells the story of the neighborhood: the Ohlone, the blues clubs, the Black Panthers and the Japanese American nursery families, including the Nabetas.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Floriano said Urban Tilth receives almost no federal funds now, and is instead carried by state contracts, city creek restoration work, foundations and individual donors.\u003c/p>\n",
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"innerHTML": "\n\u003cp>Urban Tilth recently finished two outdoor classrooms, one in the crop rows and one in the orchard, and Boisvert said the spaces get more use as more kids cycle through. His two urban agriculture classes at Richmond High started back up with 80 students, and the farm still runs after-school sessions, senior gardening and a volunteer day every fourth Saturday.\u003c/p>\n",
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"\n\u003cp>Urban Tilth recently finished two outdoor classrooms, one in the crop rows and one in the orchard, and Boisvert said the spaces get more use as more kids cycle through. His two urban agriculture classes at Richmond High started back up with 80 students, and the farm still runs after-school sessions, senior gardening and a volunteer day every fourth Saturday.\u003c/p>\n"
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"innerHTML": "\n\u003cp>“By whatever means necessary, we’re going to see this thing through,” Boisvert said. “Piece by piece, one day at a time, one grant at a time, getting buildings finished, getting projects done.”\u003c/p>\n",
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"excerpt": "As new federal rules push hundreds of thousands of Californians off food assistance, an East Bay nonprofit is growing produce from 10 acres wedged between a landfill, a concrete recycler and the Chevron refinery.",
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"title": "A North Richmond Farm Expands Food Access as CalFresh Cuts Deepen Hunger in East Bay | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>On a sunny Tuesday in August, a group of volunteers rinsed the soil off of freshly harvested greens on an \u003ca href=\"https://www.kqed.org/news/tag/urban-agriculture\">urban farm\u003c/a> in North \u003ca href=\"https://www.kqed.org/news/tag/richmond\">Richmond\u003c/a>, beside beehives and greenhouses. \u003c/p>\n\n\n\n\u003cp>By the week’s end, the vegetables will be packed and delivered to doorsteps across Richmond and San Pablo, or will stock the tables of free farm stands in five neighborhoods. \u003c/p>\n\n\n\n\u003cp>What began as an East Bay nonprofit and community garden in 2005 has grown into a food access program serving hundreds. For some, the North Richmond farm is one of the few places they can reliably get fresh produce. \u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">A neighborhood with no grocery store\u003c/h2>\n\n\n\n\u003cp>North Richmond has no full-service grocery store and limited infrastructure, said Chinue Fields, who directs food access programs for Urban Tilth, the Richmond nonprofit that runs the farm. \u003c/p>\n\n\n\n\u003cp>Getting to a grocery store means a car or a bus, Fields said, and the neighborhood doesn’t have many sidewalks. Corner stores and liquor stores dot residential streets. The farm is within sight of a landfill and \u003ca href=\"https://www.kqed.org/science/2001777/residents-near-chevrons-richmond-refinery-face-higher-risk-of-cancer-air-district-says\">Chevron refinery\u003c/a>. \u003c/p>\n\n\n\n\u003cp>“The access is gone. The infrastructure is gone,” Fields said.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" data-id=\"12097662\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-12-KQED.jpg\" alt=\"\" class=\"wp-image-12097662\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-12-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-12-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-12-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">CSA coordinator Marco Huerta places bags of produce into a walk-in cooler at Urban Tilth Farm in Richmond on Aug. 11, 2026. (Juliana Yamada/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cfigure class=\"wp-block-image size-large\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" data-id=\"12097660\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-10-KQED.jpg\" alt=\"\" class=\"wp-image-12097660\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-10-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-10-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-10-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Purple carrots in a CSA box at Urban Tilth Farm in Richmond on Aug. 11, 2026. (Juliana Yamada/KQED)\u003c/figcaption>\u003c/figure>\n\u003c/figure>\n\n\n\n\u003cp>The weekly \u003ca href=\"https://www.urbantilthcsa.org/\">produce\u003c/a> share, a community-supported agriculture subscription, reaches more than 400 households across West Contra Costa County. Half of recipients pay nothing. Since need is greater than what the 10-acre farm can grow, the organization buys from about a dozen small farms, prioritizing growers within 200 miles. The free farm stands open four days a week at five sites until the produce runs out.\u003c/p>\n\n\n\n\u003cp>Urban Tilth said turnout at its free farm stands rose roughly 150% in the first quarter of this year, during the coldest and thinnest stretch of the growing calendar, when demand normally sags. Fields said that timing indicated food needs in the area were rising. \u003c/p>\n\n\n\n\u003cp>The goal at each stand is a bag per household, enough for one meal. During those busy weeks, Fields said, when supply is stretched thin, the bags include three to four items. Now, with new federal rules pushing Californians off food assistance, staff say more residents are turning to the farm for sustenance.\u003c/p>\n\n\n\n\u003cp>HR 1, the tax and spending law President Donald Trump signed in 2025, put more than \u003ca href=\"https://www.kqed.org/news/12091819/california-food-banks-brace-for-slow-moving-avalanche-of-snap-cuts\">650,000 Californians\u003c/a> at risk of losing CalFresh — the state’s version of the federal Supplemental Nutrition Assistance Program. The \u003ca href=\"https://www.sfhsa.org/services/jobs/keep-benefits\">changes\u003c/a> took effect on paper in June, but they land household by household as annual recertification deadlines come due. The changes also rolled back exemptions that protected veterans, former foster youth and people experiencing homelessness.\u003c/p>\n\n\n\n\u003cp>County and food bank officials expect the effects to become visible around October and \u003ca href=\"https://www.kqed.org/news/12078490/hundreds-of-thousands-could-be-booted-from-calfresh-and-medi-cal-this-bill-aims-to-help\">continue into next year\u003c/a>. The farm bill, the sprawling federal law that sets both agriculture policy and the rules for SNAP, \u003ca href=\"https://www.naco.org/news/senate-agriculture-committee-holds-farm-bill-markup-remains-committee\">expires Sept. 30\u003c/a>. \u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">‘It’s survival mode out here’\u003c/h2>\n\n\n\n\u003cp>Last year, \u003ca href=\"https://www.kqed.org/news/12091819/california-food-banks-brace-for-slow-moving-avalanche-of-snap-cuts\">1 in 4\u003c/a> California adults experienced food insecurity. As many as 104,900 Contra Costa County residents rely on CalFresh as of June, according to \u003ca href=\"https://www.cdss.ca.gov/inforesources/data-portal/research-and-data/calfresh-data-dashboard\">state data\u003c/a>. In District 1, which includes Richmond, a county \u003ca href=\"https://contra-costa.legistar.com/View.ashx?M=F&ID=14903929&GUID=9C3B6018-6D20-4170-97F3-739C6E6AE6C4\">presentation\u003c/a> counted 28,035 individuals and 17,399 households — over a quarter of the county’s caseload — as having received CalFresh in September 2025.\u003c/p>\n\n\n\n\u003cp>Urban Tilth’s free weekly delivery has a long waitlist.\u003c/p>\n\n\n\n\u003cp>“Cost of life has gone up. It’s survival mode out here,” said Adam Boisvert, Urban Tilth’s deputy director and director of education programs. “Sometimes we don’t have enough food to give to everybody, and that’s heartbreaking.”\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-11-KQED.jpg\" alt=\"\" class=\"wp-image-12097661\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-11-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-11-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-11-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">CSA coordinator Marco Huerta, left, and procurement specialist Josue Mejia, right, place produce into a walk-in cooler at Urban Tilth Farm in Richmond on Aug. 11, 2026. (Juliana Yamada/KQED)\u003c/figcaption>\u003c/figure>\n\u003c/div>\n\n\n\u003cp>The strain has also started moving up the supply chain. Fields said churches that normally draw their distributions from the regional food bank began calling Urban Tilth directly after the food bank came up short.\u003c/p>\n\n\n\n\u003cp>“That was really eye-opening and a little bit scary, to be honest,” she said. “We consider the cut to SNAP as an emergency.”\u003c/p>\n\n\n\n\u003cp>Costs are climbing on Urban Tilth’s side, too. Fuel surcharges have appeared on top of delivery fees from partner farms, and produce prices have risen. Urban Tilth raised its standard weekly share from $35 to $50 this year. A subsidized share runs $15 for the same bag and the same delivery, Fields said, and a third tier is free for residents who are unemployed, undocumented, unhoused, elderly or disabled.\u003c/p>\n\n\n\n\u003cp>“Folks who really, really need that type of service and wouldn’t otherwise have access to that type or produce,” Fields said.\u003c/p>\n\n\n\n\u003cp>The model Urban Tilth uses — buying from small local growers at full price to feed people who can’t pay — is the same one the federal Local Food Purchase Assistance Program ran until the \u003ca href=\"https://www.kqed.org/news/12088977/a-lifeline-for-californias-small-farms-just-expired-what-comes-next\">Trump administration ended it\u003c/a>. California Governor Gavin Newsom signed a budget in June that includes $15 million to keep the state’s version alive for one more year.\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">Food as medicine, and as a job\u003c/h2>\n\n\n\n\u003cp>Through its \u003ca href=\"https://www.urbantilthcsa.org/veggierx\">VeggieRx\u003c/a> program, Urban Tilth delivers free produce to two groups of residents. For patients on Medi-Cal at LifeLong Medical Care, a doctor can decide the produce is part of their care, generally for people managing a chronic illness or recently out of the hospital, and the farm fills it through the same weekly share. A second, state-funded version covers anyone living in Richmond’s Iron Triangle, Santa Fe or Coronado neighborhoods. It runs through July 2027 and is already full, with a waitlist.\u003c/p>\n\n\n\n\u003cp>Fields said people rarely mention a diagnosis when they first come by the stand. There’s shame and stigma around nutrition-related disease, she said, especially in Black and other communities with people of color. \u003c/p>\n\n\n\n\u003cp>But the stands set up in the same spots week after week, year after year, and eventually people volunteer the information themselves: an A1C reading that dropped, a mother who came off her blood-pressure medication.\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-01-KQED.jpg\" alt=\"\" class=\"wp-image-12097658\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-01-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-01-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-01-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Matthew Mackie fillls CSA boxes with produce at Urban Tilth Farm in Richmond on Aug. 11, 2026. Mackie works with Urban Tilth through nonprofit Vistability, which helps individuals with developmental disabilities and mental health needs. (Juliana Yamada/KQED)\u003c/figcaption>\u003c/figure>\n\u003c/div>\n\n\n\u003cp>“We offer a high level of dignity with our food distribution,” Fields said. “We are there to really engage with people and get to know them on a personal level. We don’t want it to be a transactional relationship.”\u003c/p>\n\n\n\n\u003cp>Staff record what city someone lives in, and more than 90% come from Richmond, North Richmond and San Pablo. They don’t ask about income, need or disability. \u003c/p>\n\n\n\n\u003cp>The volunteers are usually borrowed. Local businesses, nonprofits and school groups schedule time to help pack, Boisvert said.\u003c/p>\n\n\n\n\u003cp>The staff, roughly 85% local, have largely come through the same pipeline: garden lessons at Verde Elementary, the urban agriculture course Boisvert teaches at Richmond High, a summer apprenticeship, a job.\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-19-KQED.jpg\" alt=\"\" class=\"wp-image-12097666\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-19-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-19-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-19-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">North Richmond farm co-manager Cathy Sandoval stands for a portrait at Urban Tilth Farm in Richmond on Aug. 11, 2026. (Juliana Yamada/KQED)\u003c/figcaption>\u003c/figure>\n\u003c/div>\n\n\n\u003cp>Cathy Sandoval came up through Urban Tilth’s Rudy Lozito Fellowship Program four years ago, driving CSA deliveries, and now works in the greenhouses. She said the neighborhood changed how she understood the work. Growing food in a place with little access to organic produce, she said, is “basically political because you are going against what people here in the community are lacking, not having organic food and produce.”\u003c/p>\n\n\n\n\u003cp>“Anytime that I come here to the farm on a bad day, it always ends on a good day, always,” she said.\u003c/p>\n\n\n\n\u003cp>On bad days, she amends a bed, breaking up the rocky soil and aerating it — challenging, physical labor. \u003c/p>\n\n\n\n\u003cp>“You’re giving it life through anger and emotion, sadness, happiness, whatever it is,” she said.\u003c/p>\n\n\n\n\u003cp>Sandoval’s grandfather and father farmed in Mexico, and growing food, in a way, helps her connect to her heritage and family. \u003c/p>\n\n\n\n\u003cp>“We tend to forget about our history and our culture,” she said.\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">Uniting neighbors over shared land\u003c/h2>\n\n\n\n\u003cp>More than 20 Japanese American families grew flowers \u003ca href=\"https://richmondmuseum.org/flower-families-in-richmond/\">across Richmond and El Cerrito\u003c/a> for decades, according to the Richmond Museum of History & Culture. In 1942, Executive Order 9066 authorized the forced removal of Japanese Americans. Most of the local flower families were sent to the Topaz War Relocation Center in Utah, where they were incarcerated for four years. \u003c/p>\n\n\n\n\u003cp>When the Nabeta family returned, and their business began to bounce back, their land was \u003ca href=\"https://richmondmuseum.org/flower-families-in-richmond/\">seized\u003c/a> by the state in 1947 to build Interstate 80.\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"917\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-21.jpg\" alt=\"\" class=\"wp-image-12097560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-21.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-21-160x73.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-21-1536x704.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Left: North Richmond farm co-manager Cathy Sandoval places weeds into a bucket at Urban Tilth Farm in Richmond on Aug. 11, 2026. Right: Rows of crops at Urban Tilth Farm in Richmond on Aug. 11, 2026. (Juliana Yamada/KQED)\u003c/figcaption>\u003c/figure>\n\u003c/div>\n\n\n\u003cp>They then rebuilt in North Richmond — a Black neighborhood that was brimming with blues clubs and quickly becoming a nightlife hot spot in the Bay Area. \u003c/p>\n\n\n\n\u003cp>Redlining and restrictive covenants had made it one of the few places in the area where Black families could live, according to Urban Tilth’s \u003ca href=\"https://acrobat.adobe.com/id/urn:aaid:sc:VA6C2:363291a1-c927-4b85-884e-508bd4f5bebe\">history\u003c/a> of the neighborhood, and people who came from the South to work in the shipyards built homes there with their wages.\u003c/p>\n\n\n\n\u003cp>The area was also contending with violent crime, and becoming a backdrop to some of the era’s radical politics: In 1967, one of the first pushes of the rising Black Panther Party involved investigating the killing of a North Richmond man by Contra Costa County sheriff’s deputies.\u003c/p>\n\n\n\n\n\n\u003cp>Eventually most of the nurseries closed. In 2022, the Nabeta family decided to \u003ca href=\"https://www.latimes.com/california/story/2022-05-06/questions-of-justice-flare-in-bay-area-warehouse-dispute\">sell their land\u003c/a> to a developer. Urban Tilth, whose farm sat against the property line, learned the plan was a five-story warehouse, said Chito Floriano, the farm programs director.\u003c/p>\n\n\n\n\u003cp>“It [would have been] shaded out by about five to six hours of sunlight,” Floriano said. What followed was what the farm called the “No Shade Campaign”: letters to the developer, letters to the family, a street mural on Brookside Drive.\u003c/p>\n\n\n\n\u003cp>About three months in, Floriano said, members of the Nabeta family walked over. They would rather sell to Urban Tilth if the price could be met, they said. \u003c/p>\n\n\n\n\u003cp>Executive Director Doria Robinson \u003ca href=\"https://www.latimes.com/california/story/2023-08-02/urban-farm-japanese-flower-nursery-warehouse-distribution-center-bay-area\">raised\u003c/a> more than $4.5 million to purchase it. The farm grew from 3 acres to 10.\u003c/p>\n\n\n\n\u003cp>Floriano said Urban Tilth is part of a long lineage of people who have worked the land — the Ohlone, the Black cowboys who once kept horses here and the Japanese American nursery families.\u003c/p>\n\n\n\n\u003cp>“We aren’t the original light bearers of this movement,” he said. “Urban Tilth is gonna be a moment in history now.”\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">‘By whatever means necessary’ \u003c/h2>\n\n\n\n\u003cp>In late 2024, Contra Costa County won a federal grant that would have paid for a new resilience center on the farm. The farm planned a solar-powered building where neighbors could wait out a heat wave, a refinery accident or a stretch of dangerous wildfire smoke, stocked with cots, first-aid supplies and portable showers, with a battery system able to run the air-filtration and refrigeration systems for up to three days off the grid. \u003c/p>\n\n\n\n\u003cp>Floriano estimated construction would cost $6 million. It was one of \u003ca href=\"https://urbantilth.org/epa-community-change-grant-status/\">nine\u003c/a> projects across North Richmond covered by a $19 million grant to Contra Costa County from the U.S. Environmental Protection Agency.\u003c/p>\n\n\n\u003cdiv class=\"wp-block-image\">\n\u003cfigure class=\"aligncenter size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-07-KQED.jpg\" alt=\"\" class=\"wp-image-12097659\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-07-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-07-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/08/260811-UrbanTilth-JY-07-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">CSA (community-supported agriculture) coordinator Marco Huerta fills bags with fruit at Urban Tilth Farm in Richmond on Aug. 11, 2026. (Juliana Yamada/KQED)\u003c/figcaption>\u003c/figure>\n\u003c/div>\n\n\n\u003cp>Weeks after the county secured the contract, the federal government pulled the plug. In February 2025, the nonprofit lost contact with the EPA’s grant administrator and later learned the staffer had been fired. The county did not receive formal notice that the EPA had terminated the grant until May of that year.\u003c/p>\n\n\n\n\u003cp>“We took it off the books as soon as we got wind that it wasn’t coming through,” Boisvert said.\u003c/p>\n\n\n\n\u003cp>Five \u003ca href=\"https://acrobat.adobe.com/id/urn:aaid:sc:VA6C2:d8774ef4-9c01-4ae5-b06b-88b18f55d0c9\">new buildings\u003c/a> now stand on the farm, paid for without federal money: a greenhouse, a native plant nursery, a watershed learning center, a toolshed and what Urban Tilth says is the first permitted public composting toilet in an urban area of Contra Costa County. \u003c/p>\n\n\n\n\n\n\u003cp>Urban Tilth says it has raised more than $9.3 million of the roughly $14.3 million this phase will cost. It needs $5 million more to finish.\u003c/p>\n\n\n\n\u003cp>Among the \u003ca href=\"https://urbantilth.org/the-north-richmond-farm-project/\">remaining\u003c/a> line items is $250,000 for a \u003ca href=\"https://acrobat.adobe.com/id/urn:aaid:sc:VA6C2:363291a1-c927-4b85-884e-508bd4f5bebe\">history walk\u003c/a>, a path running the length of the farm that tells the story of the neighborhood: the Ohlone, the blues clubs, the Black Panthers and the Japanese American nursery families, including the Nabetas.\u003c/p>\n\n\n\n\u003cp>Floriano said Urban Tilth receives almost no federal funds now, and is instead carried by state contracts, city creek restoration work, foundations and individual donors.\u003c/p>\n\n\n\n\u003cp>Urban Tilth recently finished two outdoor classrooms, one in the crop rows and one in the orchard, and Boisvert said the spaces get more use as more kids cycle through. His two urban agriculture classes at Richmond High started back up with 80 students, and the farm still runs after-school sessions, senior gardening and a volunteer day every fourth Saturday.\u003c/p>\n\n\n\n\u003cp>“By whatever means necessary, we’re going to see this thing through,” Boisvert said. “Piece by piece, one day at a time, one grant at a time, getting buildings finished, getting projects done.”\u003c/p>\n\u003c/div>\u003c/p>",
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"slug": "rainbow-grocery-tiny-desk-supermarket-concert-series-sf",
"title": "A Beloved SF Grocery Store Brings ‘Tiny Desk’-Style Concerts to the Produce Aisle",
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"headTitle": "A Beloved SF Grocery Store Brings ‘Tiny Desk’-Style Concerts to the Produce Aisle | KQED",
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"content": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"2000\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-now-crop.jpg\" alt=\"A rock band performs in the produce section of a grocery store. In front, the bass player wears a red velvet suit.\" class=\"wp-image-13993719\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-now-crop.jpg 1600w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-now-crop-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-now-crop-768x960.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-now-crop-1229x1536.jpg 1229w\" sizes=\"auto, (max-width: 1600px) 100vw, 1600px\" />\u003cfigcaption class=\"wp-element-caption\">The power pop trio Now (from left to right: Oli Lipton, Hannah Forrester and William Smith) performs a song in the produce section at Rainbow Grocery in San Francisco. The band’s set was part of “Under the Rainbow,” a new series in which the collective-owned grocery store highlights local Bay Area musicians. (Courtesy of Rainbow Grocery)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>The venue for tonight’s \u003ca href=\"https://www.kqed.org/arts/tag/concerts\">concert\u003c/a> is the produce aisle at the local supermarket. The power pop trio \u003ca href=\"https://nowww.bandcamp.com/album/now-does-the-trick\">Now’s\u003c/a> drummer, who’s set his kit up just in front of the onions and the artichokes, taps out a four count with his sticks. Then the mop-haired guitar player breaks into the opening chords of The Clash’s “\u003ca href=\"https://www.youtube.com/watch?v=hZw23sWlyG0\">Lost in the Supermarket\u003c/a>” — a winking lead-in to the first song of their set. A single shiny apple sits on top of his guitar amp.\u003c/p>\n\n\n\n\u003cp>Behold the first edition of \u003ca href=\"https://www.instagram.com/p/DcyWTTMSGd9/\">Under the Rainbow\u003c/a>, Rainbow Grocery’s answer to NPR’s popular \u003ca href=\"https://www.npr.org/series/tiny-desk-concerts/\">Tiny Desk\u003c/a> concert series. Aldo de la Cruz-Falcon, a member of the collective-owned Mission District staple’s PR team, says the plan is to post these short concert videos — all filmed on site in the market’s produce section — on social media every other week. The idea is to highlight Bay Area indie bands while also showing a different side to your friendly neighborhood grocery store. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-embed is-type-rich is-provider-instagram wp-block-embed-instagram\">\u003cdiv class=\"wp-block-embed__wrapper\">\nhttps://www.instagram.com/reel/DcyWTTMSGd9/\n\u003c/div>\u003c/figure>\n\n\n\n\u003cp>“Something about Rainbow that’s different from other grocers is that we’re part of the community,” de la Cruz-Falcon says. “We’re a co-op; we’re not owned by billionaires. We like to do things for the community.”\u003c/p>\n\n\n\n\u003cp>De la Cruz-Falcon, who also works in Rainbow’s bulk foods department, says he was first inspired to put the project together after seeing a similar concert series at \u003ca href=\"https://www.instagram.com/fiestafreshmarket/\">Fiesta Fresh Market\u003c/a>, a Latino grocery in Delaware, \u003ca href=\"https://www.instagram.com/p/DZECt3tuvUD/\">go viral\u003c/a> earlier this year. He teamed up with coworkers Britta Leijonflycht (vitamins) and Nico DeEulio (herbs), both avid musicians themselves, to organize the first edition of Under the Rainbow, reaching out to local bands to come to the store for an unconventional recording session. \u003c/p>\n\n\n\n\u003cp>On a Saturday night in August, four bands showed up ready to rock: the aforementioned \u003ca href=\"https://nowww.bandcamp.com/album/now-does-the-trick\">Now\u003c/a>, the shoegaze-inflected indie pop collective \u003ca href=\"https://aprilmagazine.bandcamp.com/album/double-life-beat\">April Magazine\u003c/a>, gothic cumbia crooner \u003ca href=\"https://www.instagram.com/edgarmusicx/\">Edgar\u003c/a> and folk punk singer \u003ca href=\"https://www.instagram.com/mistermodee/\">Ryan Modee\u003c/a>. Now’s set is the only video that Rainbow Grocery has posted so far. It will release the others every other Wednesday morning.\u003c/p>\n\n\n\n\u003cp>Under the Rainbow does differ from the Tiny Desk series (which in recent months has featured everyone from \u003ca href=\"https://www.npr.org/2026/06/25/g-s1-126162/shaboozey-tiny-desk-concert\">Shaboozey\u003c/a> to \u003ca href=\"https://www.npr.org/2026/08/20/g-s1-136140/weird-al-yankovic-tiny-desk-concert\">“Weird Al” Yankovic\u003c/a>), in a few important ways. Most notably, at least for now, the musicians won’t be playing in front of a live audience, other than a handful of grocery store workers and the other bands in attendance. The logistics of doing a live show inside the supermarket during business hours felt too daunting, de la Cruz-Falcon explains — especially not knowing how unsuspecting customers might respond, and not wanting to make any other workers’ jobs more difficult.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"2000\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-ryan-modee.jpg\" alt=\"A musician, seated in the produce section of a grocery store, plays the guitar.\" class=\"wp-image-13993723\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-ryan-modee.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-ryan-modee-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-ryan-modee-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-ryan-modee-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-ryan-modee-600x600.jpg 600w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Punk folk singer Ryan Modee performs with a pineapple on his guitar amp. (Courtesy of Rainbow Grocery)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>For the time being, the project will mostly consist of videos shared on Rainbow Grocery’s YouTube and Instagram accounts. For the first session, the four bands — plus sound engineer Dylan Edrich — arrived at the supermarket shortly after its 9 p.m. closing time. By the time each band finished playing and recording its three-song set, it was around 2 a.m.\u003c/p>\n\n\n\n\u003cp>William Smith, guitar player and singer for Now, says the idea of performing inside a grocery store was immediately appealing and a natural fit for his band’s DIY aesthetic — they’d done previous shows on highway overpasses and inside vintage clothing stores. (Coincidentally, drummer Oliver Lipton’s father had worked at Rainbow Grocery in the ’80s, so there was a nostalgic personal connection as well.)\u003c/p>\n\n\n\n\n\n\u003cp>“I love pop art, and I thought, what could be more pop art than having our band play in a grocery store?” Smith explains. \u003c/p>\n\n\n\n\u003cp>For Smith, the whole experience felt like a dream. “It was surreal, like it was such an odd place to be wheeling my amp into,” he says. But everyone was so professional and kind — and the snacks, of course, were second to none. \u003c/p>\n\n\n\n\u003cp>“I ate a really good apple,” he recalls.\u003c/p>\n\n\n\n\u003cp>For viewers watching the final product on YouTube, the surprising contrast between the vibe of the performance and its homey, lo-fi, out-of-the-studio setting is exactly what makes it so appealing. And the response, already, has been overwhelmingly enthusiastic.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1332\" height=\"2000\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-edgar.jpg\" alt=\"Two musicians in gray suits performing in the produce section of a grocery store. The man in sunglasses on the left dances energetically. \" class=\"wp-image-13993724\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-edgar.jpg 1332w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-edgar-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-edgar-768x1153.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-edgar-1023x1536.jpg 1023w\" sizes=\"auto, (max-width: 1332px) 100vw, 1332px\" />\u003cfigcaption class=\"wp-element-caption\">Edgar (left) dances during his gothic cumbia set. (Courtesy of Rainbow Grocery)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Within a couple of days, more than 3,000 people liked the initial \u003ca href=\"https://www.instagram.com/p/DcjJ9lVsYGw/\">trailer for the series\u003c/a> that Rainbow Grocery posted; nearly 75,000 viewed the video. (“It’s probably some of the best exposure we’ve gotten,” Smith says.)\u003c/p>\n\n\n\n\u003cp>De la Cruz-Falcon says one of the other exciting things about the project is that so many of the worker-owners at Rainbow Grocery are talented musicians, many of whom have their own bands. He hopes some of those bands will play at future Under the Rainbow recording sessions. \u003c/p>\n\n\n\n\u003cp>The next one will happen sometime in October, and the store is in the process of putting an application link up on its website. “Everybody’s welcome to submit,” de la Cruz-Falcon says. “We would love to have all kinds of music.”\u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\" />\n\n\n\n\u003cp>\u003cem>Rainbow Grocery will release new Under the Rainbow videos every other Wednesday morning — full sets on \u003c/em>\u003ca href=\"https://www.youtube.com/@rainbow-grocery\">\u003cem>YouTube\u003c/em>\u003c/a>\u003cem> and clips on \u003c/em>\u003ca href=\"https://www.instagram.com/p/DcjJ9lVsYGw/\">\u003cem>Instagram\u003c/em>\u003c/a>\u003cem>. The next edition, featuring \u003ca href=\"https://www.instagram.com/p/DdEiK8uyqJI/\">April Magazine\u003c/a>, will come out on Sept. 16.\u003c/em>\u003c/p>\n",
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-now-crop.jpg\" alt=\"A rock band performs in the produce section of a grocery store. In front, the bass player wears a red velvet suit.\" class=\"wp-image-13993719\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-now-crop.jpg 1600w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-now-crop-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-now-crop-768x960.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-now-crop-1229x1536.jpg 1229w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">The power pop trio Now (from left to right: Oli Lipton, Hannah Forrester and William Smith) performs a song in the produce section at Rainbow Grocery in San Francisco. The band’s set was part of “Under the Rainbow,” a new series in which the collective-owned grocery store highlights local Bay Area musicians.\u003ccite class=\"wp-inline-image-credit\"> (Courtesy of Rainbow Grocery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
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"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-now-crop.jpg\" alt=\"A rock band performs in the produce section of a grocery store. In front, the bass player wears a red velvet suit.\" class=\"wp-image-13993719\" />\u003cfigcaption class=\"wp-element-caption\">The power pop trio Now (from left to right: Oli Lipton, Hannah Forrester and William Smith) performs a song in the produce section at Rainbow Grocery in San Francisco. The band’s set was part of “Under the Rainbow,” a new series in which the collective-owned grocery store highlights local Bay Area musicians.\u003ccite class=\"wp-inline-image-credit\"> (Courtesy of Rainbow Grocery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>The venue for tonight’s \u003ca href=\"https://www.kqed.org/arts/tag/concerts\">concert\u003c/a> is the produce aisle at the local supermarket. The power pop trio \u003ca href=\"https://nowww.bandcamp.com/album/now-does-the-trick\">Now’s\u003c/a> drummer, who’s set his kit up just in front of the onions and the artichokes, taps out a four count with his sticks. Then the mop-haired guitar player breaks into the opening chords of The Clash’s “\u003ca href=\"https://www.youtube.com/watch?v=hZw23sWlyG0\">Lost in the Supermarket\u003c/a>” — a winking lead-in to the first song of their set. A single shiny apple sits on top of his guitar amp.\u003c/p>\n",
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"\n\u003cp>The venue for tonight’s \u003ca href=\"https://www.kqed.org/arts/tag/concerts\">concert\u003c/a> is the produce aisle at the local supermarket. The power pop trio \u003ca href=\"https://nowww.bandcamp.com/album/now-does-the-trick\">Now’s\u003c/a> drummer, who’s set his kit up just in front of the onions and the artichokes, taps out a four count with his sticks. Then the mop-haired guitar player breaks into the opening chords of The Clash’s “\u003ca href=\"https://www.youtube.com/watch?v=hZw23sWlyG0\">Lost in the Supermarket\u003c/a>” — a winking lead-in to the first song of their set. A single shiny apple sits on top of his guitar amp.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Behold the first edition of \u003ca href=\"https://www.instagram.com/p/DcyWTTMSGd9/\">Under the Rainbow\u003c/a>, Rainbow Grocery’s answer to NPR’s popular \u003ca href=\"https://www.npr.org/series/tiny-desk-concerts/\">Tiny Desk\u003c/a> concert series. Aldo de la Cruz-Falcon, a member of the collective-owned Mission District staple’s PR team, says the plan is to post these short concert videos — all filmed on site in the market’s produce section — on social media every other week. The idea is to highlight Bay Area indie bands while also showing a different side to your friendly neighborhood grocery store. \u003c/p>\n",
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"\n\u003cp>Behold the first edition of \u003ca href=\"https://www.instagram.com/p/DcyWTTMSGd9/\">Under the Rainbow\u003c/a>, Rainbow Grocery’s answer to NPR’s popular \u003ca href=\"https://www.npr.org/series/tiny-desk-concerts/\">Tiny Desk\u003c/a> concert series. Aldo de la Cruz-Falcon, a member of the collective-owned Mission District staple’s PR team, says the plan is to post these short concert videos — all filmed on site in the market’s produce section — on social media every other week. The idea is to highlight Bay Area indie bands while also showing a different side to your friendly neighborhood grocery store. \u003c/p>\n"
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"innerHTML": "\n\u003cp>“Something about Rainbow that’s different from other grocers is that we’re part of the community,” de la Cruz-Falcon says. “We’re a co-op; we’re not owned by billionaires. We like to do things for the community.”\u003c/p>\n",
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"\n\u003cp>“Something about Rainbow that’s different from other grocers is that we’re part of the community,” de la Cruz-Falcon says. “We’re a co-op; we’re not owned by billionaires. We like to do things for the community.”\u003c/p>\n"
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"innerHTML": "\n\u003cp>De la Cruz-Falcon, who also works in Rainbow’s bulk foods department, says he was first inspired to put the project together after seeing a similar concert series at \u003ca href=\"https://www.instagram.com/fiestafreshmarket/\">Fiesta Fresh Market\u003c/a>, a Latino grocery in Delaware, \u003ca href=\"https://www.instagram.com/p/DZECt3tuvUD/\">go viral\u003c/a> earlier this year. He teamed up with coworkers Britta Leijonflycht (vitamins) and Nico DeEulio (herbs), both avid musicians themselves, to organize the first edition of Under the Rainbow, reaching out to local bands to come to the store for an unconventional recording session. \u003c/p>\n",
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"\n\u003cp>De la Cruz-Falcon, who also works in Rainbow’s bulk foods department, says he was first inspired to put the project together after seeing a similar concert series at \u003ca href=\"https://www.instagram.com/fiestafreshmarket/\">Fiesta Fresh Market\u003c/a>, a Latino grocery in Delaware, \u003ca href=\"https://www.instagram.com/p/DZECt3tuvUD/\">go viral\u003c/a> earlier this year. He teamed up with coworkers Britta Leijonflycht (vitamins) and Nico DeEulio (herbs), both avid musicians themselves, to organize the first edition of Under the Rainbow, reaching out to local bands to come to the store for an unconventional recording session. \u003c/p>\n"
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"innerHTML": "\n\u003cp>On a Saturday night in August, four bands showed up ready to rock: the aforementioned \u003ca href=\"https://nowww.bandcamp.com/album/now-does-the-trick\">Now\u003c/a>, the shoegaze-inflected indie pop collective \u003ca href=\"https://aprilmagazine.bandcamp.com/album/double-life-beat\">April Magazine\u003c/a>, gothic cumbia crooner \u003ca href=\"https://www.instagram.com/edgarmusicx/\">Edgar\u003c/a> and folk punk singer \u003ca href=\"https://www.instagram.com/mistermodee/\">Ryan Modee\u003c/a>. Now’s set is the only video that Rainbow Grocery has posted so far. It will release the others every other Wednesday morning.\u003c/p>\n",
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"\n\u003cp>On a Saturday night in August, four bands showed up ready to rock: the aforementioned \u003ca href=\"https://nowww.bandcamp.com/album/now-does-the-trick\">Now\u003c/a>, the shoegaze-inflected indie pop collective \u003ca href=\"https://aprilmagazine.bandcamp.com/album/double-life-beat\">April Magazine\u003c/a>, gothic cumbia crooner \u003ca href=\"https://www.instagram.com/edgarmusicx/\">Edgar\u003c/a> and folk punk singer \u003ca href=\"https://www.instagram.com/mistermodee/\">Ryan Modee\u003c/a>. Now’s set is the only video that Rainbow Grocery has posted so far. It will release the others every other Wednesday morning.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Under the Rainbow does differ from the Tiny Desk series (which in recent months has featured everyone from \u003ca href=\"https://www.npr.org/2026/06/25/g-s1-126162/shaboozey-tiny-desk-concert\">Shaboozey\u003c/a> to \u003ca href=\"https://www.npr.org/2026/08/20/g-s1-136140/weird-al-yankovic-tiny-desk-concert\">“Weird Al” Yankovic\u003c/a>), in a few important ways. Most notably, at least for now, the musicians won’t be playing in front of a live audience, other than a handful of grocery store workers and the other bands in attendance. The logistics of doing a live show inside the supermarket during business hours felt too daunting, de la Cruz-Falcon explains — especially not knowing how unsuspecting customers might respond, and not wanting to make any other workers’ jobs more difficult.\u003c/p>\n",
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"\n\u003cp>Under the Rainbow does differ from the Tiny Desk series (which in recent months has featured everyone from \u003ca href=\"https://www.npr.org/2026/06/25/g-s1-126162/shaboozey-tiny-desk-concert\">Shaboozey\u003c/a> to \u003ca href=\"https://www.npr.org/2026/08/20/g-s1-136140/weird-al-yankovic-tiny-desk-concert\">“Weird Al” Yankovic\u003c/a>), in a few important ways. Most notably, at least for now, the musicians won’t be playing in front of a live audience, other than a handful of grocery store workers and the other bands in attendance. The logistics of doing a live show inside the supermarket during business hours felt too daunting, de la Cruz-Falcon explains — especially not knowing how unsuspecting customers might respond, and not wanting to make any other workers’ jobs more difficult.\u003c/p>\n"
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"innerHTML": "\n\u003cp>For the time being, the project will mostly consist of videos shared on Rainbow Grocery’s YouTube and Instagram accounts. For the first session, the four bands — plus sound engineer Dylan Edrich — arrived at the supermarket shortly after its 9 p.m. closing time. By the time each band finished playing and recording its three-song set, it was around 2 a.m.\u003c/p>\n",
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"innerHTML": "\n\u003cp>William Smith, guitar player and singer for Now, says the idea of performing inside a grocery store was immediately appealing and a natural fit for his band’s DIY aesthetic — they’d done previous shows on highway overpasses and inside vintage clothing stores. (Coincidentally, drummer Oliver Lipton’s father had worked at Rainbow Grocery in the ’80s, so there was a nostalgic personal connection as well.)\u003c/p>\n",
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"innerHTML": "\n\u003cp>“I love pop art, and I thought, what could be more pop art than having our band play in a grocery store?” Smith explains. \u003c/p>\n",
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"innerHTML": "\n\u003cp>For Smith, the whole experience felt like a dream. “It was surreal, like it was such an odd place to be wheeling my amp into,” he says. But everyone was so professional and kind — and the snacks, of course, were second to none. \u003c/p>\n",
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"innerHTML": "\n\u003cp>For viewers watching the final product on YouTube, the surprising contrast between the vibe of the performance and its homey, lo-fi, out-of-the-studio setting is exactly what makes it so appealing. And the response, already, has been overwhelmingly enthusiastic.\u003c/p>\n",
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"\n\u003cp>For viewers watching the final product on YouTube, the surprising contrast between the vibe of the performance and its homey, lo-fi, out-of-the-studio setting is exactly what makes it so appealing. And the response, already, has been overwhelmingly enthusiastic.\u003c/p>\n"
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"alt": "Two musicians in gray suits performing in the produce section of a grocery store. The man in sunglasses on the left dances energetically. ",
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"innerHTML": "\n\u003cp>Within a couple of days, more than 3,000 people liked the initial \u003ca href=\"https://www.instagram.com/p/DcjJ9lVsYGw/\">trailer for the series\u003c/a> that Rainbow Grocery posted; nearly 75,000 viewed the video. (“It’s probably some of the best exposure we’ve gotten,” Smith says.)\u003c/p>\n",
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"innerHTML": "\n\u003cp>De la Cruz-Falcon says one of the other exciting things about the project is that so many of the worker-owners at Rainbow Grocery are talented musicians, many of whom have their own bands. He hopes some of those bands will play at future Under the Rainbow recording sessions. \u003c/p>\n",
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"\n\u003cp>De la Cruz-Falcon says one of the other exciting things about the project is that so many of the worker-owners at Rainbow Grocery are talented musicians, many of whom have their own bands. He hopes some of those bands will play at future Under the Rainbow recording sessions. \u003c/p>\n"
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"innerHTML": "\n\u003cp>The next one will happen sometime in October, and the store is in the process of putting an application link up on its website. “Everybody’s welcome to submit,” de la Cruz-Falcon says. “We would love to have all kinds of music.”\u003c/p>\n",
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"\n\u003cp>The next one will happen sometime in October, and the store is in the process of putting an application link up on its website. “Everybody’s welcome to submit,” de la Cruz-Falcon says. “We would love to have all kinds of music.”\u003c/p>\n"
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"innerHTML": "\n\u003cp>\u003cem>Rainbow Grocery will release new Under the Rainbow videos every other Wednesday morning — full sets on \u003c/em>\u003ca href=\"https://www.youtube.com/@rainbow-grocery\">\u003cem>YouTube\u003c/em>\u003c/a>\u003cem> and clips on \u003c/em>\u003ca href=\"https://www.instagram.com/p/DcjJ9lVsYGw/\">\u003cem>Instagram\u003c/em>\u003c/a>\u003cem>. The next edition, featuring \u003ca href=\"https://www.instagram.com/p/DdEiK8uyqJI/\">April Magazine\u003c/a>, will come out on Sept. 16.\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003cem>Rainbow Grocery will release new Under the Rainbow videos every other Wednesday morning — full sets on \u003c/em>\u003ca href=\"https://www.youtube.com/@rainbow-grocery\">\u003cem>YouTube\u003c/em>\u003c/a>\u003cem> and clips on \u003c/em>\u003ca href=\"https://www.instagram.com/p/DcjJ9lVsYGw/\">\u003cem>Instagram\u003c/em>\u003c/a>\u003cem>. The next edition, featuring \u003ca href=\"https://www.instagram.com/p/DdEiK8uyqJI/\">April Magazine\u003c/a>, will come out on Sept. 16.\u003c/em>\u003c/p>\n"
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"title": "Rainbow Grocery Brings ‘Tiny Desk’-Style Concerts to the Produce Aisle | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"2000\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-now-crop.jpg\" alt=\"A rock band performs in the produce section of a grocery store. In front, the bass player wears a red velvet suit.\" class=\"wp-image-13993719\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-now-crop.jpg 1600w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-now-crop-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-now-crop-768x960.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-now-crop-1229x1536.jpg 1229w\" sizes=\"auto, (max-width: 1600px) 100vw, 1600px\" />\u003cfigcaption class=\"wp-element-caption\">The power pop trio Now (from left to right: Oli Lipton, Hannah Forrester and William Smith) performs a song in the produce section at Rainbow Grocery in San Francisco. The band’s set was part of “Under the Rainbow,” a new series in which the collective-owned grocery store highlights local Bay Area musicians. (Courtesy of Rainbow Grocery)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>The venue for tonight’s \u003ca href=\"https://www.kqed.org/arts/tag/concerts\">concert\u003c/a> is the produce aisle at the local supermarket. The power pop trio \u003ca href=\"https://nowww.bandcamp.com/album/now-does-the-trick\">Now’s\u003c/a> drummer, who’s set his kit up just in front of the onions and the artichokes, taps out a four count with his sticks. Then the mop-haired guitar player breaks into the opening chords of The Clash’s “\u003ca href=\"https://www.youtube.com/watch?v=hZw23sWlyG0\">Lost in the Supermarket\u003c/a>” — a winking lead-in to the first song of their set. A single shiny apple sits on top of his guitar amp.\u003c/p>\n\n\n\n\u003cp>Behold the first edition of \u003ca href=\"https://www.instagram.com/p/DcyWTTMSGd9/\">Under the Rainbow\u003c/a>, Rainbow Grocery’s answer to NPR’s popular \u003ca href=\"https://www.npr.org/series/tiny-desk-concerts/\">Tiny Desk\u003c/a> concert series. Aldo de la Cruz-Falcon, a member of the collective-owned Mission District staple’s PR team, says the plan is to post these short concert videos — all filmed on site in the market’s produce section — on social media every other week. The idea is to highlight Bay Area indie bands while also showing a different side to your friendly neighborhood grocery store. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-embed is-type-rich is-provider-instagram wp-block-embed-instagram\">\u003cdiv class=\"wp-block-embed__wrapper\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/div>\u003c/figure>\n\n\n\n\u003cp>“Something about Rainbow that’s different from other grocers is that we’re part of the community,” de la Cruz-Falcon says. “We’re a co-op; we’re not owned by billionaires. We like to do things for the community.”\u003c/p>\n\n\n\n\u003cp>De la Cruz-Falcon, who also works in Rainbow’s bulk foods department, says he was first inspired to put the project together after seeing a similar concert series at \u003ca href=\"https://www.instagram.com/fiestafreshmarket/\">Fiesta Fresh Market\u003c/a>, a Latino grocery in Delaware, \u003ca href=\"https://www.instagram.com/p/DZECt3tuvUD/\">go viral\u003c/a> earlier this year. He teamed up with coworkers Britta Leijonflycht (vitamins) and Nico DeEulio (herbs), both avid musicians themselves, to organize the first edition of Under the Rainbow, reaching out to local bands to come to the store for an unconventional recording session. \u003c/p>\n\n\n\n\u003cp>On a Saturday night in August, four bands showed up ready to rock: the aforementioned \u003ca href=\"https://nowww.bandcamp.com/album/now-does-the-trick\">Now\u003c/a>, the shoegaze-inflected indie pop collective \u003ca href=\"https://aprilmagazine.bandcamp.com/album/double-life-beat\">April Magazine\u003c/a>, gothic cumbia crooner \u003ca href=\"https://www.instagram.com/edgarmusicx/\">Edgar\u003c/a> and folk punk singer \u003ca href=\"https://www.instagram.com/mistermodee/\">Ryan Modee\u003c/a>. Now’s set is the only video that Rainbow Grocery has posted so far. It will release the others every other Wednesday morning.\u003c/p>\n\n\n\n\u003cp>Under the Rainbow does differ from the Tiny Desk series (which in recent months has featured everyone from \u003ca href=\"https://www.npr.org/2026/06/25/g-s1-126162/shaboozey-tiny-desk-concert\">Shaboozey\u003c/a> to \u003ca href=\"https://www.npr.org/2026/08/20/g-s1-136140/weird-al-yankovic-tiny-desk-concert\">“Weird Al” Yankovic\u003c/a>), in a few important ways. Most notably, at least for now, the musicians won’t be playing in front of a live audience, other than a handful of grocery store workers and the other bands in attendance. The logistics of doing a live show inside the supermarket during business hours felt too daunting, de la Cruz-Falcon explains — especially not knowing how unsuspecting customers might respond, and not wanting to make any other workers’ jobs more difficult.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"2000\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-ryan-modee.jpg\" alt=\"A musician, seated in the produce section of a grocery store, plays the guitar.\" class=\"wp-image-13993723\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-ryan-modee.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-ryan-modee-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-ryan-modee-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-ryan-modee-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-ryan-modee-600x600.jpg 600w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Punk folk singer Ryan Modee performs with a pineapple on his guitar amp. (Courtesy of Rainbow Grocery)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>For the time being, the project will mostly consist of videos shared on Rainbow Grocery’s YouTube and Instagram accounts. For the first session, the four bands — plus sound engineer Dylan Edrich — arrived at the supermarket shortly after its 9 p.m. closing time. By the time each band finished playing and recording its three-song set, it was around 2 a.m.\u003c/p>\n\n\n\n\u003cp>William Smith, guitar player and singer for Now, says the idea of performing inside a grocery store was immediately appealing and a natural fit for his band’s DIY aesthetic — they’d done previous shows on highway overpasses and inside vintage clothing stores. (Coincidentally, drummer Oliver Lipton’s father had worked at Rainbow Grocery in the ’80s, so there was a nostalgic personal connection as well.)\u003c/p>\n\n\n\n\n\n\u003cp>“I love pop art, and I thought, what could be more pop art than having our band play in a grocery store?” Smith explains. \u003c/p>\n\n\n\n\u003cp>For Smith, the whole experience felt like a dream. “It was surreal, like it was such an odd place to be wheeling my amp into,” he says. But everyone was so professional and kind — and the snacks, of course, were second to none. \u003c/p>\n\n\n\n\u003cp>“I ate a really good apple,” he recalls.\u003c/p>\n\n\n\n\u003cp>For viewers watching the final product on YouTube, the surprising contrast between the vibe of the performance and its homey, lo-fi, out-of-the-studio setting is exactly what makes it so appealing. And the response, already, has been overwhelmingly enthusiastic.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1332\" height=\"2000\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-edgar.jpg\" alt=\"Two musicians in gray suits performing in the produce section of a grocery store. The man in sunglasses on the left dances energetically. \" class=\"wp-image-13993724\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-edgar.jpg 1332w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-edgar-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-edgar-768x1153.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/rainbow-grocery-edgar-1023x1536.jpg 1023w\" sizes=\"auto, (max-width: 1332px) 100vw, 1332px\" />\u003cfigcaption class=\"wp-element-caption\">Edgar (left) dances during his gothic cumbia set. (Courtesy of Rainbow Grocery)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Within a couple of days, more than 3,000 people liked the initial \u003ca href=\"https://www.instagram.com/p/DcjJ9lVsYGw/\">trailer for the series\u003c/a> that Rainbow Grocery posted; nearly 75,000 viewed the video. (“It’s probably some of the best exposure we’ve gotten,” Smith says.)\u003c/p>\n\n\n\n\u003cp>De la Cruz-Falcon says one of the other exciting things about the project is that so many of the worker-owners at Rainbow Grocery are talented musicians, many of whom have their own bands. He hopes some of those bands will play at future Under the Rainbow recording sessions. \u003c/p>\n\n\n\n\u003cp>The next one will happen sometime in October, and the store is in the process of putting an application link up on its website. “Everybody’s welcome to submit,” de la Cruz-Falcon says. “We would love to have all kinds of music.”\u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\" />\n\n\n\n\u003cp>\u003cem>Rainbow Grocery will release new Under the Rainbow videos every other Wednesday morning — full sets on \u003c/em>\u003ca href=\"https://www.youtube.com/@rainbow-grocery\">\u003cem>YouTube\u003c/em>\u003c/a>\u003cem> and clips on \u003c/em>\u003ca href=\"https://www.instagram.com/p/DcjJ9lVsYGw/\">\u003cem>Instagram\u003c/em>\u003c/a>\u003cem>. The next edition, featuring \u003ca href=\"https://www.instagram.com/p/DdEiK8uyqJI/\">April Magazine\u003c/a>, will come out on Sept. 16.\u003c/em>\u003c/p>\n\u003c/div>\u003c/p>",
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"content": "\n\u003cp>A decent bagel is hard to find in the South Bay. A great one? Nearly impossible. I knew I was in for something special when a line formed in front of the Wonn Bagels pop-up inside a coffee shop in South San José before it had even opened. Customers gazed longingly at the display case filled mostly with non-traditional bagels, some speckled with blueberries or topped with jalapeño slices. Later, after purchasing their bagels, they slathered them with chili crisp cream cheese.\u003c/p>\n\n\n\n\u003cp>As a benchmark, I ordered a plain bagel. The shiny surface was rugged and bubbly with a firm crust. The inside was dense yet fluffy and had just the right amount of chewiness; the flavor was subtly tangy and sweet.\u003c/p>\n\n\n\n\u003cp>The bagel was great — and not just by San Jose standards.\u003c/p>\n\n\n\n\u003cp>Tech workers Vivian Kim and Tony Nguyen started The Wonn Bagels as a weekend project this past May, popping up once a month at the San José Japantown Farmers Market. Kim is the head baker; Nguyen is in charge of business operations. The inspiration for the business came when Kim developed an affinity for breadmaking during the pandemic. Although she never cared much for bagels, she was intrigued by the boiling and shaping process. The first time she made her own bagels, she was surprised by how much she enjoyed them. The homemade bagels came out moist and springy, unlike the tough, dry specimens she’d grown up eating. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Tony-Nguyen-left-and-Vivian-Kim-right.jpg\" alt=\"Asian man and woman pose for a portrait in front of a display of bagels.\" class=\"wp-image-13993650\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Tony-Nguyen-left-and-Vivian-Kim-right.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Tony-Nguyen-left-and-Vivian-Kim-right-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Tony-Nguyen-left-and-Vivian-Kim-right-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Tony-Nguyen-left-and-Vivian-Kim-right-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Tony Nguyen (left) and Vivian Kim started their bagel pop-up as a weekend project in May of 2026. They now sell their bagels twice a month at farmers markets and coffee shops in the South Bay. (Octavio Peña)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>The bagel recipe Kim settled on after years of tinkering is an amalgamation of several regional styles. “I started exploring different bagels like New York style, Montreal style and Japanese style,” says Kim. “I brought a little bit of everything and came up with my own.” The New York influence appears in the addition of malt (to achieve the ideal texture) and slow-proofing (which helps yield a nutty flavor Kim compares to Korean scorched rice). From Montreal, she borrowed the technique of boiling the bagels in honey water to improve the crust. And like the new vanguard of bagel shops that are now popular in Japan, she uses flour with a lower percentage of protein to create a crumb that’s more tender and moist than the typical New York bagel.\u003c/p>\n\n\n\n\n\n\u003cp>Kim says the hardest part of the process is the 20-hour wait for the bagels to finish proofing before they can actually taste how the final product turned out. Right now, the couple produces around 75 bagels for each event. There’s also ongoing R&D for seasonal specials like their corn bagel. Their next project is introducing dessert bagels to the menu.\u003c/p>\n\n\n\n\u003cp>For now, The Wonn Bagels is one of the Bay Area’s only Asian American–owned bagel businesses. That said, Kim says that even though she’s Korean American, she’s cautious about forcing Korean fusion into her bagels. \u003c/p>\n\n\n\n\u003cp>“Maybe down the line I’ll find the right Korean flavor profile that genuinely clicks,” she says. “But it will never be about labeling them ‘Korean bagels.’” \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Cross-section.jpg\" alt=\"Cross section of a bagel, with bits of corn, jalapeño and cheddar cheese visible.\" class=\"wp-image-13993653\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Cross-section.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Cross-section-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Cross-section-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Cross-section-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">The jalapeño corn cheese bagel is indicative of the pop-up’s creative, seasonal approach. (Octavio Peña)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Instead, Kim describes her bagels as West Coast inspired, reflective of the region’s diverse food scene. Her favorite creation so far is a sweet double blueberry bagel, which she developed after eating too many other blueberry pastries that lacked a potent fruit flavor. The first layer of blueberry comes from mixing blueberry comp0te into the dough. The second involves meticulously incorporating pieces of fresh blueberry — by hand to avoid crushing the berries, which maintain some of their juiciness.\u003c/p>\n\n\n\n\u003cp>Many of the pop-up’s housemade cream cheese spreads, on the other hand, do draw inspiration from Asian ingredients — a “chili crunch” cream cheese and another that incorporates Japanese yuzu kosho chili paste. Kim also has a fondness for sweet bagel spreads, with flavors like strawberry compote, mango coconut and sweet corn. On the other hand, Nguyen’s go-to order is savory: an everything bagel loaded with bacon-scallion cream cheese.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Plain-and-everything-bagels.jpg\" alt=\"A display of plain and everything bagels.\" class=\"wp-image-13993652\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Plain-and-everything-bagels.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Plain-and-everything-bagels-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Plain-and-everything-bagels-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Plain-and-everything-bagels-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Plain and everything bagels for sale at The Wonn Bagels’ August pop-up at Spectra Coffee in San José. (Octavio Peña)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>At the pop-up I visited at Spectra Coffee, customers could also order a box of standard bagel toppings like smoked lox, capers, cornichons, tomato and onion. I ordered the box so that I could build a sandwich with my jalapeño corn cheddar bagel and yuzu kosho cream cheese. The shell of the bagel made an audible crunch when I bit in, and the jalapeño bagel itself was chewy, light and spicier than I expected. The yuzu cream cheese provided a tart, fragrant contrast to the salmon’s richness. It was a delicious bagel sandwich.\u003c/p>\n\n\n\n\u003cp>Kim and Nguyen have sold out at every event they have booked in the last few months. They currently host two pop-ups per month, alternating between cafes and farmers markets. As farmers market season wraps up, they’re searching for other locations so that they can host more frequent pop-ups. Someday, they might even open a proper brick-and-mortar bagel shop.\u003c/p>\n\n\n\n\u003cp>“Long-term we want to switch our careers to focus on [The Wonn Bagels],” Nguyen says. “Not sure when that will be, but that’s our goal.” \u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\" />\n\n\n\n\u003cp>\u003ca href=\"https://www.instagram.com/the.wonn.bagels/\">\u003cem>The Wonn Bagels\u003c/em>\u003c/a>\u003cem> pops up around the South Bay. The next pop-ups are at San José’s Japantown Farmer’s Market (357 E. Taylor St.) on Sep. 13 and Spectra Coffee (5353 Almaden Expy #52) on Sep. 27. Check the pop-up’s \u003c/em>\u003ca href=\"https://www.instagram.com/the.wonn.bagels\">\u003cem>Instagram page\u003c/em>\u003c/a>\u003cem> for the most up-to-date schedule.\u003c/em>\u003c/p>\n",
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"innerHTML": "\n\u003cp>Tech workers Vivian Kim and Tony Nguyen started The Wonn Bagels as a weekend project this past May, popping up once a month at the San José Japantown Farmers Market. Kim is the head baker; Nguyen is in charge of business operations. The inspiration for the business came when Kim developed an affinity for breadmaking during the pandemic. Although she never cared much for bagels, she was intrigued by the boiling and shaping process. The first time she made her own bagels, she was surprised by how much she enjoyed them. The homemade bagels came out moist and springy, unlike the tough, dry specimens she’d grown up eating. \u003c/p>\n",
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"innerHTML": "\n\u003cp>The bagel recipe Kim settled on after years of tinkering is an amalgamation of several regional styles. “I started exploring different bagels like New York style, Montreal style and Japanese style,” says Kim. “I brought a little bit of everything and came up with my own.” The New York influence appears in the addition of malt (to achieve the ideal texture) and slow-proofing (which helps yield a nutty flavor Kim compares to Korean scorched rice). From Montreal, she borrowed the technique of boiling the bagels in honey water to improve the crust. And like the new vanguard of bagel shops that are now popular in Japan, she uses flour with a lower percentage of protein to create a crumb that’s more tender and moist than the typical New York bagel.\u003c/p>\n",
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"innerHTML": "\n\u003cp>Kim says the hardest part of the process is the 20-hour wait for the bagels to finish proofing before they can actually taste how the final product turned out. Right now, the couple produces around 75 bagels for each event. There’s also ongoing R&D for seasonal specials like their corn bagel. Their next project is introducing dessert bagels to the menu.\u003c/p>\n",
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"\n\u003cp>Kim says the hardest part of the process is the 20-hour wait for the bagels to finish proofing before they can actually taste how the final product turned out. Right now, the couple produces around 75 bagels for each event. There’s also ongoing R&D for seasonal specials like their corn bagel. Their next project is introducing dessert bagels to the menu.\u003c/p>\n"
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"innerHTML": "\n\u003cp>For now, The Wonn Bagels is one of the Bay Area’s only Asian American–owned bagel businesses. That said, Kim says that even though she’s Korean American, she’s cautious about forcing Korean fusion into her bagels. \u003c/p>\n",
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"\n\u003cp>For now, The Wonn Bagels is one of the Bay Area’s only Asian American–owned bagel businesses. That said, Kim says that even though she’s Korean American, she’s cautious about forcing Korean fusion into her bagels. \u003c/p>\n"
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"innerHTML": "\n\u003cp>“Maybe down the line I’ll find the right Korean flavor profile that genuinely clicks,” she says. “But it will never be about labeling them ‘Korean bagels.’” \u003c/p>\n",
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"\n\u003cp>“Maybe down the line I’ll find the right Korean flavor profile that genuinely clicks,” she says. “But it will never be about labeling them ‘Korean bagels.’” \u003c/p>\n"
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Cross-section.jpg\" alt=\"Cross section of a bagel, with bits of corn, jalapeño and cheddar cheese visible.\" class=\"wp-image-13993653\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Cross-section.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Cross-section-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Cross-section-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Cross-section-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">The jalapeño corn cheese bagel is indicative of the pop-up’s creative, seasonal approach.\u003ccite class=\"wp-inline-image-credit\"> (Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
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"innerHTML": "\n\u003cp>Instead, Kim describes her bagels as West Coast inspired, reflective of the region’s diverse food scene. Her favorite creation so far is a sweet double blueberry bagel, which she developed after eating too many other blueberry pastries that lacked a potent fruit flavor. The first layer of blueberry comes from mixing blueberry comp0te into the dough. The second involves meticulously incorporating pieces of fresh blueberry — by hand to avoid crushing the berries, which maintain some of their juiciness.\u003c/p>\n",
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"\n\u003cp>Instead, Kim describes her bagels as West Coast inspired, reflective of the region’s diverse food scene. Her favorite creation so far is a sweet double blueberry bagel, which she developed after eating too many other blueberry pastries that lacked a potent fruit flavor. The first layer of blueberry comes from mixing blueberry comp0te into the dough. The second involves meticulously incorporating pieces of fresh blueberry — by hand to avoid crushing the berries, which maintain some of their juiciness.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Many of the pop-up’s housemade cream cheese spreads, on the other hand, do draw inspiration from Asian ingredients — a “chili crunch” cream cheese and another that incorporates Japanese yuzu kosho chili paste. Kim also has a fondness for sweet bagel spreads, with flavors like strawberry compote, mango coconut and sweet corn. On the other hand, Nguyen’s go-to order is savory: an everything bagel loaded with bacon-scallion cream cheese.\u003c/p>\n",
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"\n\u003cp>Many of the pop-up’s housemade cream cheese spreads, on the other hand, do draw inspiration from Asian ingredients — a “chili crunch” cream cheese and another that incorporates Japanese yuzu kosho chili paste. Kim also has a fondness for sweet bagel spreads, with flavors like strawberry compote, mango coconut and sweet corn. On the other hand, Nguyen’s go-to order is savory: an everything bagel loaded with bacon-scallion cream cheese.\u003c/p>\n"
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"innerHTML": "\n\u003cp>At the pop-up I visited at Spectra Coffee, customers could also order a box of standard bagel toppings like smoked lox, capers, cornichons, tomato and onion. I ordered the box so that I could build a sandwich with my jalapeño corn cheddar bagel and yuzu kosho cream cheese. The shell of the bagel made an audible crunch when I bit in, and the jalapeño bagel itself was chewy, light and spicier than I expected. The yuzu cream cheese provided a tart, fragrant contrast to the salmon’s richness. It was a delicious bagel sandwich.\u003c/p>\n",
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"\n\u003cp>At the pop-up I visited at Spectra Coffee, customers could also order a box of standard bagel toppings like smoked lox, capers, cornichons, tomato and onion. I ordered the box so that I could build a sandwich with my jalapeño corn cheddar bagel and yuzu kosho cream cheese. The shell of the bagel made an audible crunch when I bit in, and the jalapeño bagel itself was chewy, light and spicier than I expected. The yuzu cream cheese provided a tart, fragrant contrast to the salmon’s richness. It was a delicious bagel sandwich.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Kim and Nguyen have sold out at every event they have booked in the last few months. They currently host two pop-ups per month, alternating between cafes and farmers markets. As farmers market season wraps up, they’re searching for other locations so that they can host more frequent pop-ups. Someday, they might even open a proper brick-and-mortar bagel shop.\u003c/p>\n",
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"innerHTML": "\n\u003cp>“Long-term we want to switch our careers to focus on [The Wonn Bagels],” Nguyen says. “Not sure when that will be, but that’s our goal.” \u003c/p>\n",
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"innerHTML": "\n\u003cp>\u003ca href=\"https://www.instagram.com/the.wonn.bagels/\">\u003cem>The Wonn Bagels\u003c/em>\u003c/a>\u003cem> pops up around the South Bay. The next pop-ups are at San José’s Japantown Farmer’s Market (357 E. Taylor St.) on Sep. 13 and Spectra Coffee (5353 Almaden Expy #52) on Sep. 27. Check the pop-up’s \u003c/em>\u003ca href=\"https://www.instagram.com/the.wonn.bagels\">\u003cem>Instagram page\u003c/em>\u003c/a>\u003cem> for the most up-to-date schedule.\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003ca href=\"https://www.instagram.com/the.wonn.bagels/\">\u003cem>The Wonn Bagels\u003c/em>\u003c/a>\u003cem> pops up around the South Bay. The next pop-ups are at San José’s Japantown Farmer’s Market (357 E. Taylor St.) on Sep. 13 and Spectra Coffee (5353 Almaden Expy #52) on Sep. 27. Check the pop-up’s \u003c/em>\u003ca href=\"https://www.instagram.com/the.wonn.bagels\">\u003cem>Instagram page\u003c/em>\u003c/a>\u003cem> for the most up-to-date schedule.\u003c/em>\u003c/p>\n"
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>A decent bagel is hard to find in the South Bay. A great one? Nearly impossible. I knew I was in for something special when a line formed in front of the Wonn Bagels pop-up inside a coffee shop in South San José before it had even opened. Customers gazed longingly at the display case filled mostly with non-traditional bagels, some speckled with blueberries or topped with jalapeño slices. Later, after purchasing their bagels, they slathered them with chili crisp cream cheese.\u003c/p>\n\n\n\n\u003cp>As a benchmark, I ordered a plain bagel. The shiny surface was rugged and bubbly with a firm crust. The inside was dense yet fluffy and had just the right amount of chewiness; the flavor was subtly tangy and sweet.\u003c/p>\n\n\n\n\u003cp>The bagel was great — and not just by San Jose standards.\u003c/p>\n\n\n\n\u003cp>Tech workers Vivian Kim and Tony Nguyen started The Wonn Bagels as a weekend project this past May, popping up once a month at the San José Japantown Farmers Market. Kim is the head baker; Nguyen is in charge of business operations. The inspiration for the business came when Kim developed an affinity for breadmaking during the pandemic. Although she never cared much for bagels, she was intrigued by the boiling and shaping process. The first time she made her own bagels, she was surprised by how much she enjoyed them. The homemade bagels came out moist and springy, unlike the tough, dry specimens she’d grown up eating. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Tony-Nguyen-left-and-Vivian-Kim-right.jpg\" alt=\"Asian man and woman pose for a portrait in front of a display of bagels.\" class=\"wp-image-13993650\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Tony-Nguyen-left-and-Vivian-Kim-right.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Tony-Nguyen-left-and-Vivian-Kim-right-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Tony-Nguyen-left-and-Vivian-Kim-right-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Tony-Nguyen-left-and-Vivian-Kim-right-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Tony Nguyen (left) and Vivian Kim started their bagel pop-up as a weekend project in May of 2026. They now sell their bagels twice a month at farmers markets and coffee shops in the South Bay. (Octavio Peña)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>The bagel recipe Kim settled on after years of tinkering is an amalgamation of several regional styles. “I started exploring different bagels like New York style, Montreal style and Japanese style,” says Kim. “I brought a little bit of everything and came up with my own.” The New York influence appears in the addition of malt (to achieve the ideal texture) and slow-proofing (which helps yield a nutty flavor Kim compares to Korean scorched rice). From Montreal, she borrowed the technique of boiling the bagels in honey water to improve the crust. And like the new vanguard of bagel shops that are now popular in Japan, she uses flour with a lower percentage of protein to create a crumb that’s more tender and moist than the typical New York bagel.\u003c/p>\n\n\n\n\n\n\u003cp>Kim says the hardest part of the process is the 20-hour wait for the bagels to finish proofing before they can actually taste how the final product turned out. Right now, the couple produces around 75 bagels for each event. There’s also ongoing R&D for seasonal specials like their corn bagel. Their next project is introducing dessert bagels to the menu.\u003c/p>\n\n\n\n\u003cp>For now, The Wonn Bagels is one of the Bay Area’s only Asian American–owned bagel businesses. That said, Kim says that even though she’s Korean American, she’s cautious about forcing Korean fusion into her bagels. \u003c/p>\n\n\n\n\u003cp>“Maybe down the line I’ll find the right Korean flavor profile that genuinely clicks,” she says. “But it will never be about labeling them ‘Korean bagels.’” \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Cross-section.jpg\" alt=\"Cross section of a bagel, with bits of corn, jalapeño and cheddar cheese visible.\" class=\"wp-image-13993653\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Cross-section.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Cross-section-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Cross-section-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Cross-section-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">The jalapeño corn cheese bagel is indicative of the pop-up’s creative, seasonal approach. (Octavio Peña)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Instead, Kim describes her bagels as West Coast inspired, reflective of the region’s diverse food scene. Her favorite creation so far is a sweet double blueberry bagel, which she developed after eating too many other blueberry pastries that lacked a potent fruit flavor. The first layer of blueberry comes from mixing blueberry comp0te into the dough. The second involves meticulously incorporating pieces of fresh blueberry — by hand to avoid crushing the berries, which maintain some of their juiciness.\u003c/p>\n\n\n\n\u003cp>Many of the pop-up’s housemade cream cheese spreads, on the other hand, do draw inspiration from Asian ingredients — a “chili crunch” cream cheese and another that incorporates Japanese yuzu kosho chili paste. Kim also has a fondness for sweet bagel spreads, with flavors like strawberry compote, mango coconut and sweet corn. On the other hand, Nguyen’s go-to order is savory: an everything bagel loaded with bacon-scallion cream cheese.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Plain-and-everything-bagels.jpg\" alt=\"A display of plain and everything bagels.\" class=\"wp-image-13993652\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Plain-and-everything-bagels.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Plain-and-everything-bagels-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Plain-and-everything-bagels-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/Plain-and-everything-bagels-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Plain and everything bagels for sale at The Wonn Bagels’ August pop-up at Spectra Coffee in San José. (Octavio Peña)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>At the pop-up I visited at Spectra Coffee, customers could also order a box of standard bagel toppings like smoked lox, capers, cornichons, tomato and onion. I ordered the box so that I could build a sandwich with my jalapeño corn cheddar bagel and yuzu kosho cream cheese. The shell of the bagel made an audible crunch when I bit in, and the jalapeño bagel itself was chewy, light and spicier than I expected. The yuzu cream cheese provided a tart, fragrant contrast to the salmon’s richness. It was a delicious bagel sandwich.\u003c/p>\n\n\n\n\u003cp>Kim and Nguyen have sold out at every event they have booked in the last few months. They currently host two pop-ups per month, alternating between cafes and farmers markets. As farmers market season wraps up, they’re searching for other locations so that they can host more frequent pop-ups. Someday, they might even open a proper brick-and-mortar bagel shop.\u003c/p>\n\n\n\n\u003cp>“Long-term we want to switch our careers to focus on [The Wonn Bagels],” Nguyen says. “Not sure when that will be, but that’s our goal.” \u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\" />\n\n\n\n\u003cp>\u003ca href=\"https://www.instagram.com/the.wonn.bagels/\">\u003cem>The Wonn Bagels\u003c/em>\u003c/a>\u003cem> pops up around the South Bay. The next pop-ups are at San José’s Japantown Farmer’s Market (357 E. Taylor St.) on Sep. 13 and Spectra Coffee (5353 Almaden Expy #52) on Sep. 27. Check the pop-up’s \u003c/em>\u003ca href=\"https://www.instagram.com/the.wonn.bagels\">\u003cem>Instagram page\u003c/em>\u003c/a>\u003cem> for the most up-to-date schedule.\u003c/em>\u003c/p>\n\u003c/div>\u003c/p>",
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"slug": "how-to-show-up-for-your-community-this-hispanic-heritage-month",
"title": "How to Show Up for Your Community This Hispanic Heritage Month",
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"content": "\n\u003cp>\u003cem>This story was reported for K Onda KQED, a monthly newsletter focused on the Bay Area’s Latinx community. \u003c/em>\u003ca href=\"https://www.kqed.org/newsletters/k-onda\">\u003cem>Click here to subscribe.\u003c/em>\u003c/a>\u003c/p>\n\n\n\n\u003cp>Tucked inside a compact shop near the corner of 25th and Mission streets in \u003ca href=\"https://www.kqed.org/news/tag/san-francisco\">San Francisco\u003c/a>, Mission Lotería is evolving from promoting local businesses into a small business of its own.\u003c/p>\n\n\n\n\u003cp>The organization, which started in 2019, plans to open its first storefront on Sept. 10 at 2884 Mission St., selling giftable items such as hand-painted clay coffee mugs, purses designed by a Colombian artist, clothing, and stationery and cards designed by Bay Area artists. \u003c/p>\n\n\n\n\u003cp>“What began years ago as a creative campaign celebrating the Mission, supporting neighborhood businesses, and bringing our community together has grown into more than we could have imagined,” said Luis Quiroz, founder of Mission Lotería. \u003c/p>\n\n\n\n\u003cp>The store’s opening coincides with the start of Hispanic Heritage Month, which spans from Sept. 15 to Oct. 15.\u003c/p>\n\n\n\n\u003cp>“I intentionally planned the store opening just before Hispanic Heritage Month so that we could lean into the festivities that were to come and be able to highlight the Latino voices and the Latino artists that are going to be featured here.” \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/09/260903-KOndaSeptember-01-BL.jpg\" alt=\"\" class=\"wp-image-12098318\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/09/260903-KOndaSeptember-01-BL.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/09/260903-KOndaSeptember-01-BL-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/09/260903-KOndaSeptember-01-BL-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Lotería art at Mission Lotería’s new storefront in San Francisco on Sept. 3, 2026. The space will serve as a home for community events, workshops and local art. (Beth LaBerge/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Mission Lotería takes inspiration from Lotería, a beloved bingo-style board game from Mexico known for iconic images such as a cactus plant, a woman in a small boat on Lake Chapala, a man carrying a large globe on his back and a radiant sun. Quiroz, 36, created the marketing platform to support local artists and small businesses by organizing community events and neighborhood tours. \u003c/p>\n\n\n\n\u003cp>“I want people to visit Mission Lotería and then venture into a cafe shop or a taqueria or a restaurant or another brick-and-mortar store,” Quiroz said. “It’s the starting point to bring them to the other parts of the Mission.” \u003c/p>\n\n\n\n\u003cp>The organization provides a template for how to support Latino businesses with intention and thoughtfulness, especially at a time when the Trump administration \u003ca href=\"https://www.kqed.org/news/12087915/bay-area-cities-ask-us-judge-to-block-trump-from-cutting-funds-over-dei-immigration\">vigorously attacks diversity initiatives\u003c/a> and has \u003ca href=\"https://www.kqed.org/news/12097313/northern-california-ice-arrests-surged-this-summer\">launched a deportation apparatus\u003c/a> that has largely targeted Latino immigrants and hurts Latine communities nationwide.\u003c/p>\n\n\n\n\u003cp>“To be sitting here and about to open a storefront in the Mission, in the Latino cultural district of San Francisco,” said Quiroz, who was previously undocumented. “It’s my way of resisting. They’re not going to hold me down. They’re not going to hold us down. We’re here, we’re here to stay, and we’re out here. We’re thriving.” \u003c/p>\n\n\n\n\n\n\u003cp>This year’s Hispanic Heritage Month presents an opportunity for Latinos to support businesses, organizations and community members who have \u003ca href=\"https://www.kqed.org/news/12096833/how-immigration-raids-are-affecting-children-in-los-angeles\">felt the toll\u003c/a> of the administration’s anti-immigration policies that \u003ca href=\"https://www.kqed.org/forum/2010101913621/the-psychological-toll-of-trumps-immigration-policies-on-bay-area-latinos\">have had a chilling effect\u003c/a>, with immigrants staying home, shopping less, attending fewer public events and even being afraid to speak Spanish in public. \u003c/p>\n\n\n\n\u003cp>This has also been a challenging year for many Latinx-owned businesses between the fear immigrants are feeling and higher costs of doing business, said Alicia Villanueva, owner and founder of Hayward-based Alicia’s Tamales Los Mayas.\u003c/p>\n\n\n\n\u003cp>Seeing \u003ca href=\"https://www.kqed.org/news/12073728/us-citizen-army-veteran-detained-by-ice-sues-for-damages-in-federal-court\">hardworking people\u003c/a> picked up off the street, \u003ca href=\"https://www.kqed.org/news/12094994/detained-at-green-card-interview-how-a-bay-area-family-is-healing-from-sudden-separation?utm_medium=email&utm_source=engagingnetworks&utm_campaign=20260814_NewsDaily_Newsletter_SponsorBlock&utm_content=20260814_NewsDaily_Newsletter_SponsorBlock+8642121190\">families being separated\u003c/a>, and \u003ca href=\"https://www.kqed.org/news/12028303/ice-arrest-left-bay-area-man-hospitalized-struggling-breathe-attorney-says\">parents being detained\u003c/a> and leaving children behind is demoralizing, she said. \u003c/p>\n\n\n\n\u003cp>“I am a citizen now, since last year, and I still feel this trauma,” she said. “Like when I’m driving, and I see the police or something — it scares me.”\u003c/p>\n\n\n\n\u003cp>For many food vendors, Hispanic Heritage Month is one of the busiest times of the year, Villanueva said, but this year is different because the community needs a morale boost.\u003c/p>\n\n\n\n\u003cp>“We really celebrate our cultures, our cuisine and all these traditions that we bring from our countries,” she said. “To keep our traditions alive is one of the responsibilities that we have for future generations.” \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/09/260903-KOndaSeptember-06-BL.jpg\" alt=\"\" class=\"wp-image-12098323\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/09/260903-KOndaSeptember-06-BL.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/09/260903-KOndaSeptember-06-BL-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/09/260903-KOndaSeptember-06-BL-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Concha candles and mugs for sale at Mission Lotería’s new storefront in San Francisco on Sept. 3, 2026. The space will serve as a home for community events, workshops and local art. (Beth LaBerge/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Villanueva said it pains her to see immigrants living in fear and suffering, especially since she understands the desire to come to the United States to work and advance. \u003c/p>\n\n\n\n\u003cp>She started her company in 2010 after selling tamales door to door. She joined a business incubator program for entrepreneurs at San Francisco-based La Cocina that helped her establish a wholesale and catering business and secure capital to grow. \u003c/p>\n\n\n\n\u003cp>Sixteen years later, Villanueva employs 21 workers who cater events, sell food to retail stores, provide passenger meals for Alaska Airlines and make school lunches for students throughout Northern California. Her next goal is national distribution, the 65-year-old said. She embodies an ethos of permanent optimism that many immigrants espouse. \u003c/p>\n\n\n\n\u003cp>“The time is really hard,” Villanueva said. “But if you have your passion, your dreams, no matter what, just keep going. Don’t be afraid.” \u003c/p>\n\n\n\n\n\n\u003cp>Still, for many Latines, Hispanic Heritage Month can come off as cringe. Corporations use it as a time to pander to Latinos and perform solidarity with clichés such as adding pictures of tacos to non-food-related content or putting the Spanish letter ñ where it doesn’t belong. So it’s no wonder why many people tend to snub their noses at seasonal, tone-deaf marketing. \u003c/p>\n\n\n\n\u003cp>What I can appreciate about Hispanic Heritage Month is the opportunity to unapologetically lean into the beauty, strength and value of Latino culture. Lately, I have been hearing the phrase, “Solo el pueblo salva al pueblo” (Only the community will save the community), which reminds me that celebrating Hispanic Heritage Month might include sharing our culture with others — but it’s most important to show up for ourselves. \u003c/p>\n\n\n\n\u003cp>“We think about Latinx heritage 365 days a year,” said Josiah Alderete, co-owner of Medicine for Nightmares in San Francisco. The bookstore is Black- and Latino-owned and has made a point to stock books written by and about people of color from its inception five years ago — not just for affinity months. \u003c/p>\n\n\n\n\u003cp>“I’m always thrilled people celebrate Hispanic Heritage Month, but the truth is, we are always celebrating it,” he said. “You can come in here and see yourself 12 months of the year.” \u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">Practical ways to show up this Hispanic Heritage Month: \u003c/h2>\n\n\n\n\u003ch3 class=\"wp-block-heading\">Attend Hispanic Heritage Month events \u003c/h3>\n\n\n\n\u003cp>Cities and organizations across the Bay Area are planning festivities to honor and celebrate Latine residents and culture, which has turned into an act of resistance. (Check out K Onda’s comprehensive guide.) \u003c/p>\n\n\n\n\u003cp>Over the last year, several event organizers have said they were advised against holding large public gatherings like festivals for fear of ICE showing up and detaining people. \u003c/p>\n\n\n\n\u003cp>But most organizers decided that offering joy, reinforcing culture and coming together was more important than giving in to fear. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/03/20250305_TariffsImpact_GC-10_qed.jpg\" alt=\"\" class=\"wp-image-12030084\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/03/20250305_TariffsImpact_GC-10_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/03/20250305_TariffsImpact_GC-10_qed-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/03/20250305_TariffsImpact_GC-10_qed-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/03/20250305_TariffsImpact_GC-10_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/03/20250305_TariffsImpact_GC-10_qed-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/03/20250305_TariffsImpact_GC-10_qed-1920x1280.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Dolls for sale at Luz de Luna, a gift store on 24th Street in San Francisco, on March 5, 2025. Owner Denise Gonzales says about 70% of the products sold in store are imported from Mexico. (Gina Castro/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch3 class=\"wp-block-heading\">Prioritize shopping at Latino-owned businesses, especially small ones\u003c/h3>\n\n\n\n\u003cp>I covered retail and consumer issues many years ago, and the biggest lesson I learned was that consumers have way more power than they know. \u003c/p>\n\n\n\n\u003cp>Every dollar people spend fuels someone’s bottom line, so choose where you shop wisely, because our spending power picks winners and losers every day. \u003c/p>\n\n\n\n\u003cp>That’s why I don’t feel bad buying an artisan or locally made item such as soaps, honey, produce from a farmer’s market or a handmade gift, even if I could have found something cheaper at a big-box store. \u003c/p>\n\n\n\n\u003cp>When I buy a cup of fruit from a street vendor, I feel good about buying a healthy snack and supporting someone who is often depending on that day’s sales to survive. \u003c/p>\n\n\n\n\u003ch3 class=\"wp-block-heading\">Read more books about Latin American identity and history by Latino authors\u003cstrong> \u003c/strong>\u003c/h3>\n\n\n\n\u003cp>For a dose of cultural criticism and an exploration of how personal histories intersect with mainstream culture, I recommend \u003ca href=\"https://www.penguinrandomhouse.com/books/704670/magicalrealism-by-vanessa-angelica-villarreal/\">\u003cem>Magical/Realism: Essays on Music, Memory, Fantasy, and Borders\u003c/em> by Vanessa Angélica Villarreal\u003c/a>, which I recently read and found evocative. \u003c/p>\n\n\n\n\u003cp>Other books to check out: \u003ca href=\"https://www.simonandschuster.com/books/Migrant-Heart/Reyna-Grande/9781668055274\">\u003cem>Migrant Heart\u003c/em> by Reyna Grande\u003c/a>, a true gem of a writer who makes her home in Northern California, and \u003ca href=\"https://www.simonandschuster.com/books/Keeper-of-My-Kin/Ada-Ferrer/9781668025659\">\u003cem>Keeper of My Kin: Memoir of an Immigrant Daughter\u003c/em>\u003c/a> by Ada Ferrer, who appeared \u003ca href=\"https://www.kqed.org/forum/2010101913858/a-family-divided-by-cubas-revolution\">on Forum earlier this year\u003c/a>. \u003c/p>\n\n\n\n\u003cp>And, here are some recommendations from Alderete, of Medicine for Nightmares: the young adult novel, \u003ca href=\"https://www.harpercollins.com/products/estela-undrowning-rene-pena-govea\">\u003cem>Estela, Undrowning\u003c/em>\u003c/a> by San Francisco writer and educator \u003ca href=\"https://www.kqed.org/forum/2010101913189/local-ya-novels-tell-san-francisco-stories\">René Peña-Govea\u003c/a>; the poetry collection \u003ca href=\"https://unpress.nevada.edu/9781647792183/where-heaven-sinks/\">\u003cem>When Heaven Sinks\u003c/em>\u003c/a> by María Esquinca (who coincidently is a former KQED colleague); the nonfiction book \u003ca href=\"https://wwnorton.com/books/9781324004370\">\u003cem>Bad Mexicans: Race, Empire & Revolution in the Borderlands\u003c/em>\u003c/a> by Kelly Lytle Hernández; and the memoir \u003ca href=\"https://www.penguinrandomhouse.com/books/803724/terrestre-spanish-edition-by-cristina-rivera-garza/\">\u003cem>Terrestre\u003c/em>\u003c/a> by Pulitzer Prize-winning writer and scholar Cristina Rivera Garza.\u003c/p>\n",
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"innerHTML": "\n\u003cp>Tucked inside a compact shop near the corner of 25th and Mission streets in \u003ca href=\"https://www.kqed.org/news/tag/san-francisco\">San Francisco\u003c/a>, Mission Lotería is evolving from promoting local businesses into a small business of its own.\u003c/p>\n",
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"innerHTML": "\n\u003cp>The organization, which started in 2019, plans to open its first storefront on Sept. 10 at 2884 Mission St., selling giftable items such as hand-painted clay coffee mugs, purses designed by a Colombian artist, clothing, and stationery and cards designed by Bay Area artists. \u003c/p>\n",
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"innerHTML": "\n\u003cp>“What began years ago as a creative campaign celebrating the Mission, supporting neighborhood businesses, and bringing our community together has grown into more than we could have imagined,” said Luis Quiroz, founder of Mission Lotería. \u003c/p>\n",
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"innerHTML": "\n\u003cp>The store’s opening coincides with the start of Hispanic Heritage Month, which spans from Sept. 15 to Oct. 15.\u003c/p>\n",
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"innerHTML": "\n\u003cp>“I intentionally planned the store opening just before Hispanic Heritage Month so that we could lean into the festivities that were to come and be able to highlight the Latino voices and the Latino artists that are going to be featured here.” \u003c/p>\n",
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"innerHTML": "\n\u003cp>Mission Lotería takes inspiration from Lotería, a beloved bingo-style board game from Mexico known for iconic images such as a cactus plant, a woman in a small boat on Lake Chapala, a man carrying a large globe on his back and a radiant sun. Quiroz, 36, created the marketing platform to support local artists and small businesses by organizing community events and neighborhood tours. \u003c/p>\n",
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"innerHTML": "\n\u003cp>“I want people to visit Mission Lotería and then venture into a cafe shop or a taqueria or a restaurant or another brick-and-mortar store,” Quiroz said. “It’s the starting point to bring them to the other parts of the Mission.” \u003c/p>\n",
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"innerHTML": "\n\u003cp>The organization provides a template for how to support Latino businesses with intention and thoughtfulness, especially at a time when the Trump administration \u003ca href=\"https://www.kqed.org/news/12087915/bay-area-cities-ask-us-judge-to-block-trump-from-cutting-funds-over-dei-immigration\">vigorously attacks diversity initiatives\u003c/a> and has \u003ca href=\"https://www.kqed.org/news/12097313/northern-california-ice-arrests-surged-this-summer\">launched a deportation apparatus\u003c/a> that has largely targeted Latino immigrants and hurts Latine communities nationwide.\u003c/p>\n",
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"innerHTML": "\n\u003cp>“To be sitting here and about to open a storefront in the Mission, in the Latino cultural district of San Francisco,” said Quiroz, who was previously undocumented. “It’s my way of resisting. They’re not going to hold me down. They’re not going to hold us down. We’re here, we’re here to stay, and we’re out here. We’re thriving.” \u003c/p>\n",
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"innerHTML": "\n\u003cp>This year’s Hispanic Heritage Month presents an opportunity for Latinos to support businesses, organizations and community members who have \u003ca href=\"https://www.kqed.org/news/12096833/how-immigration-raids-are-affecting-children-in-los-angeles\">felt the toll\u003c/a> of the administration’s anti-immigration policies that \u003ca href=\"https://www.kqed.org/forum/2010101913621/the-psychological-toll-of-trumps-immigration-policies-on-bay-area-latinos\">have had a chilling effect\u003c/a>, with immigrants staying home, shopping less, attending fewer public events and even being afraid to speak Spanish in public. \u003c/p>\n",
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"innerHTML": "\n\u003cp>This has also been a challenging year for many Latinx-owned businesses between the fear immigrants are feeling and higher costs of doing business, said Alicia Villanueva, owner and founder of Hayward-based Alicia’s Tamales Los Mayas.\u003c/p>\n",
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"\n\u003cp>This has also been a challenging year for many Latinx-owned businesses between the fear immigrants are feeling and higher costs of doing business, said Alicia Villanueva, owner and founder of Hayward-based Alicia’s Tamales Los Mayas.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Seeing \u003ca href=\"https://www.kqed.org/news/12073728/us-citizen-army-veteran-detained-by-ice-sues-for-damages-in-federal-court\">hardworking people\u003c/a> picked up off the street, \u003ca href=\"https://www.kqed.org/news/12094994/detained-at-green-card-interview-how-a-bay-area-family-is-healing-from-sudden-separation?utm_medium=email&utm_source=engagingnetworks&utm_campaign=20260814_NewsDaily_Newsletter_SponsorBlock&utm_content=20260814_NewsDaily_Newsletter_SponsorBlock+8642121190\">families being separated\u003c/a>, and \u003ca href=\"https://www.kqed.org/news/12028303/ice-arrest-left-bay-area-man-hospitalized-struggling-breathe-attorney-says\">parents being detained\u003c/a> and leaving children behind is demoralizing, she said. \u003c/p>\n",
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"\n\u003cp>Seeing \u003ca href=\"https://www.kqed.org/news/12073728/us-citizen-army-veteran-detained-by-ice-sues-for-damages-in-federal-court\">hardworking people\u003c/a> picked up off the street, \u003ca href=\"https://www.kqed.org/news/12094994/detained-at-green-card-interview-how-a-bay-area-family-is-healing-from-sudden-separation?utm_medium=email&utm_source=engagingnetworks&utm_campaign=20260814_NewsDaily_Newsletter_SponsorBlock&utm_content=20260814_NewsDaily_Newsletter_SponsorBlock+8642121190\">families being separated\u003c/a>, and \u003ca href=\"https://www.kqed.org/news/12028303/ice-arrest-left-bay-area-man-hospitalized-struggling-breathe-attorney-says\">parents being detained\u003c/a> and leaving children behind is demoralizing, she said. \u003c/p>\n"
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"innerHTML": "\n\u003cp>“I am a citizen now, since last year, and I still feel this trauma,” she said. “Like when I’m driving, and I see the police or something — it scares me.”\u003c/p>\n",
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"\n\u003cp>“I am a citizen now, since last year, and I still feel this trauma,” she said. “Like when I’m driving, and I see the police or something — it scares me.”\u003c/p>\n"
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"innerHTML": "\n\u003cp>For many food vendors, Hispanic Heritage Month is one of the busiest times of the year, Villanueva said, but this year is different because the community needs a morale boost.\u003c/p>\n",
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"\n\u003cp>For many food vendors, Hispanic Heritage Month is one of the busiest times of the year, Villanueva said, but this year is different because the community needs a morale boost.\u003c/p>\n"
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"innerHTML": "\n\u003cp>“We really celebrate our cultures, our cuisine and all these traditions that we bring from our countries,” she said. “To keep our traditions alive is one of the responsibilities that we have for future generations.” \u003c/p>\n",
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"\n\u003cp>“We really celebrate our cultures, our cuisine and all these traditions that we bring from our countries,” she said. “To keep our traditions alive is one of the responsibilities that we have for future generations.” \u003c/p>\n"
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/09/260903-KOndaSeptember-06-BL.jpg\" alt=\"\" class=\"wp-image-12098323\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/09/260903-KOndaSeptember-06-BL.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/09/260903-KOndaSeptember-06-BL-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/09/260903-KOndaSeptember-06-BL-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">Concha candles and mugs for sale at Mission Lotería’s new storefront in San Francisco on Sept. 3, 2026. The space will serve as a home for community events, workshops and local art.\u003ccite class=\"wp-inline-image-credit\"> (Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
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"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/09/260903-KOndaSeptember-06-BL.jpg\" alt=\"\" class=\"wp-image-12098323\" />\u003cfigcaption class=\"wp-element-caption\">Concha candles and mugs for sale at Mission Lotería’s new storefront in San Francisco on Sept. 3, 2026. The space will serve as a home for community events, workshops and local art.\u003ccite class=\"wp-inline-image-credit\"> (Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>Villanueva said it pains her to see immigrants living in fear and suffering, especially since she understands the desire to come to the United States to work and advance. \u003c/p>\n",
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"innerHTML": "\n\u003cp>She started her company in 2010 after selling tamales door to door. She joined a business incubator program for entrepreneurs at San Francisco-based La Cocina that helped her establish a wholesale and catering business and secure capital to grow. \u003c/p>\n",
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"\n\u003cp>She started her company in 2010 after selling tamales door to door. She joined a business incubator program for entrepreneurs at San Francisco-based La Cocina that helped her establish a wholesale and catering business and secure capital to grow. \u003c/p>\n"
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"innerHTML": "\n\u003cp>Sixteen years later, Villanueva employs 21 workers who cater events, sell food to retail stores, provide passenger meals for Alaska Airlines and make school lunches for students throughout Northern California. Her next goal is national distribution, the 65-year-old said. She embodies an ethos of permanent optimism that many immigrants espouse. \u003c/p>\n",
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"\n\u003cp>Sixteen years later, Villanueva employs 21 workers who cater events, sell food to retail stores, provide passenger meals for Alaska Airlines and make school lunches for students throughout Northern California. Her next goal is national distribution, the 65-year-old said. She embodies an ethos of permanent optimism that many immigrants espouse. \u003c/p>\n"
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"innerHTML": "\n\u003cp>“The time is really hard,” Villanueva said. “But if you have your passion, your dreams, no matter what, just keep going. Don’t be afraid.” \u003c/p>\n",
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"\n\u003cp>“The time is really hard,” Villanueva said. “But if you have your passion, your dreams, no matter what, just keep going. Don’t be afraid.” \u003c/p>\n"
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"innerHTML": "\n\u003cp>Still, for many Latines, Hispanic Heritage Month can come off as cringe. Corporations use it as a time to pander to Latinos and perform solidarity with clichés such as adding pictures of tacos to non-food-related content or putting the Spanish letter ñ where it doesn’t belong. So it’s no wonder why many people tend to snub their noses at seasonal, tone-deaf marketing. \u003c/p>\n",
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"\n\u003cp>Still, for many Latines, Hispanic Heritage Month can come off as cringe. Corporations use it as a time to pander to Latinos and perform solidarity with clichés such as adding pictures of tacos to non-food-related content or putting the Spanish letter ñ where it doesn’t belong. So it’s no wonder why many people tend to snub their noses at seasonal, tone-deaf marketing. \u003c/p>\n"
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"innerHTML": "\n\u003cp>What I can appreciate about Hispanic Heritage Month is the opportunity to unapologetically lean into the beauty, strength and value of Latino culture. Lately, I have been hearing the phrase, “Solo el pueblo salva al pueblo” (Only the community will save the community), which reminds me that celebrating Hispanic Heritage Month might include sharing our culture with others — but it’s most important to show up for ourselves. \u003c/p>\n",
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"\n\u003cp>What I can appreciate about Hispanic Heritage Month is the opportunity to unapologetically lean into the beauty, strength and value of Latino culture. Lately, I have been hearing the phrase, “Solo el pueblo salva al pueblo” (Only the community will save the community), which reminds me that celebrating Hispanic Heritage Month might include sharing our culture with others — but it’s most important to show up for ourselves. \u003c/p>\n"
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"innerHTML": "\n\u003cp>“We think about Latinx heritage 365 days a year,” said Josiah Alderete, co-owner of Medicine for Nightmares in San Francisco. The bookstore is Black- and Latino-owned and has made a point to stock books written by and about people of color from its inception five years ago — not just for affinity months. \u003c/p>\n",
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"\n\u003cp>“We think about Latinx heritage 365 days a year,” said Josiah Alderete, co-owner of Medicine for Nightmares in San Francisco. The bookstore is Black- and Latino-owned and has made a point to stock books written by and about people of color from its inception five years ago — not just for affinity months. \u003c/p>\n"
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"innerHTML": "\n\u003cp>“I’m always thrilled people celebrate Hispanic Heritage Month, but the truth is, we are always celebrating it,” he said. “You can come in here and see yourself 12 months of the year.” \u003c/p>\n",
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"\n\u003cp>“I’m always thrilled people celebrate Hispanic Heritage Month, but the truth is, we are always celebrating it,” he said. “You can come in here and see yourself 12 months of the year.” \u003c/p>\n"
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"text": "Practical ways to show up this Hispanic Heritage Month: ",
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"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">Practical ways to show up this Hispanic Heritage Month: \u003c/h2>\n",
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"\n\u003ch2 class=\"wp-block-heading\">Practical ways to show up this Hispanic Heritage Month: \u003c/h2>\n"
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"text": "Attend Hispanic Heritage Month events "
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"innerHTML": "\n\u003ch3 class=\"wp-block-heading\">Attend Hispanic Heritage Month events \u003c/h3>\n",
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"innerHTML": "\n\u003cp>Cities and organizations across the Bay Area are planning festivities to honor and celebrate Latine residents and culture, which has turned into an act of resistance. (Check out K Onda’s comprehensive guide.) \u003c/p>\n",
"innerContent": [
"\n\u003cp>Cities and organizations across the Bay Area are planning festivities to honor and celebrate Latine residents and culture, which has turned into an act of resistance. (Check out K Onda’s comprehensive guide.) \u003c/p>\n"
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"innerHTML": "\n\u003cp>Over the last year, several event organizers have said they were advised against holding large public gatherings like festivals for fear of ICE showing up and detaining people. \u003c/p>\n",
"innerContent": [
"\n\u003cp>Over the last year, several event organizers have said they were advised against holding large public gatherings like festivals for fear of ICE showing up and detaining people. \u003c/p>\n"
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"innerHTML": "\n\u003cp>But most organizers decided that offering joy, reinforcing culture and coming together was more important than giving in to fear. \u003c/p>\n",
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"\n\u003cp>But most organizers decided that offering joy, reinforcing culture and coming together was more important than giving in to fear. \u003c/p>\n"
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/03/20250305_TariffsImpact_GC-10_qed.jpg\" alt=\"\" class=\"wp-image-12030084\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/03/20250305_TariffsImpact_GC-10_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/03/20250305_TariffsImpact_GC-10_qed-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/03/20250305_TariffsImpact_GC-10_qed-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/03/20250305_TariffsImpact_GC-10_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/03/20250305_TariffsImpact_GC-10_qed-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/03/20250305_TariffsImpact_GC-10_qed-1920x1280.jpg 1920w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">Dolls for sale at Luz de Luna, a gift store on 24th Street in San Francisco, on March 5, 2025. Owner Denise Gonzales says about 70% of the products sold in store are imported from Mexico.\u003ccite class=\"wp-inline-image-credit\"> (Gina Castro/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
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"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/03/20250305_TariffsImpact_GC-10_qed.jpg\" alt=\"\" class=\"wp-image-12030084\" />\u003cfigcaption class=\"wp-element-caption\">Dolls for sale at Luz de Luna, a gift store on 24th Street in San Francisco, on March 5, 2025. Owner Denise Gonzales says about 70% of the products sold in store are imported from Mexico.\u003ccite class=\"wp-inline-image-credit\"> (Gina Castro/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"text": "Prioritize shopping at Latino-owned businesses, especially small ones"
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"\n\u003ch3 class=\"wp-block-heading\">Prioritize shopping at Latino-owned businesses, especially small ones\u003c/h3>\n"
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"innerHTML": "\n\u003cp>I covered retail and consumer issues many years ago, and the biggest lesson I learned was that consumers have way more power than they know. \u003c/p>\n",
"innerContent": [
"\n\u003cp>I covered retail and consumer issues many years ago, and the biggest lesson I learned was that consumers have way more power than they know. \u003c/p>\n"
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"innerHTML": "\n\u003cp>Every dollar people spend fuels someone’s bottom line, so choose where you shop wisely, because our spending power picks winners and losers every day. \u003c/p>\n",
"innerContent": [
"\n\u003cp>Every dollar people spend fuels someone’s bottom line, so choose where you shop wisely, because our spending power picks winners and losers every day. \u003c/p>\n"
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"innerHTML": "\n\u003cp>That’s why I don’t feel bad buying an artisan or locally made item such as soaps, honey, produce from a farmer’s market or a handmade gift, even if I could have found something cheaper at a big-box store. \u003c/p>\n",
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"\n\u003cp>That’s why I don’t feel bad buying an artisan or locally made item such as soaps, honey, produce from a farmer’s market or a handmade gift, even if I could have found something cheaper at a big-box store. \u003c/p>\n"
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"innerHTML": "\n\u003cp>When I buy a cup of fruit from a street vendor, I feel good about buying a healthy snack and supporting someone who is often depending on that day’s sales to survive. \u003c/p>\n",
"innerContent": [
"\n\u003cp>When I buy a cup of fruit from a street vendor, I feel good about buying a healthy snack and supporting someone who is often depending on that day’s sales to survive. \u003c/p>\n"
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"text": "Read more books about Latin American identity and history by Latino authors "
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"innerHTML": "\n\u003ch3 class=\"wp-block-heading\">Read more books about Latin American identity and history by Latino authors\u003cstrong> \u003c/strong>\u003c/h3>\n",
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"\n\u003ch3 class=\"wp-block-heading\">Read more books about Latin American identity and history by Latino authors\u003cstrong> \u003c/strong>\u003c/h3>\n"
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"innerHTML": "\n\u003cp>For a dose of cultural criticism and an exploration of how personal histories intersect with mainstream culture, I recommend \u003ca href=\"https://www.penguinrandomhouse.com/books/704670/magicalrealism-by-vanessa-angelica-villarreal/\">\u003cem>Magical/Realism: Essays on Music, Memory, Fantasy, and Borders\u003c/em> by Vanessa Angélica Villarreal\u003c/a>, which I recently read and found evocative. \u003c/p>\n",
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"\n\u003cp>For a dose of cultural criticism and an exploration of how personal histories intersect with mainstream culture, I recommend \u003ca href=\"https://www.penguinrandomhouse.com/books/704670/magicalrealism-by-vanessa-angelica-villarreal/\">\u003cem>Magical/Realism: Essays on Music, Memory, Fantasy, and Borders\u003c/em> by Vanessa Angélica Villarreal\u003c/a>, which I recently read and found evocative. \u003c/p>\n"
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"innerHTML": "\n\u003cp>Other books to check out: \u003ca href=\"https://www.simonandschuster.com/books/Migrant-Heart/Reyna-Grande/9781668055274\">\u003cem>Migrant Heart\u003c/em> by Reyna Grande\u003c/a>, a true gem of a writer who makes her home in Northern California, and \u003ca href=\"https://www.simonandschuster.com/books/Keeper-of-My-Kin/Ada-Ferrer/9781668025659\">\u003cem>Keeper of My Kin: Memoir of an Immigrant Daughter\u003c/em>\u003c/a> by Ada Ferrer, who appeared \u003ca href=\"https://www.kqed.org/forum/2010101913858/a-family-divided-by-cubas-revolution\">on Forum earlier this year\u003c/a>. \u003c/p>\n",
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"\n\u003cp>Other books to check out: \u003ca href=\"https://www.simonandschuster.com/books/Migrant-Heart/Reyna-Grande/9781668055274\">\u003cem>Migrant Heart\u003c/em> by Reyna Grande\u003c/a>, a true gem of a writer who makes her home in Northern California, and \u003ca href=\"https://www.simonandschuster.com/books/Keeper-of-My-Kin/Ada-Ferrer/9781668025659\">\u003cem>Keeper of My Kin: Memoir of an Immigrant Daughter\u003c/em>\u003c/a> by Ada Ferrer, who appeared \u003ca href=\"https://www.kqed.org/forum/2010101913858/a-family-divided-by-cubas-revolution\">on Forum earlier this year\u003c/a>. \u003c/p>\n"
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"innerHTML": "\n\u003cp>And, here are some recommendations from Alderete, of Medicine for Nightmares: the young adult novel, \u003ca href=\"https://www.harpercollins.com/products/estela-undrowning-rene-pena-govea\">\u003cem>Estela, Undrowning\u003c/em>\u003c/a> by San Francisco writer and educator \u003ca href=\"https://www.kqed.org/forum/2010101913189/local-ya-novels-tell-san-francisco-stories\">René Peña-Govea\u003c/a>; the poetry collection \u003ca href=\"https://unpress.nevada.edu/9781647792183/where-heaven-sinks/\">\u003cem>When Heaven Sinks\u003c/em>\u003c/a> by María Esquinca (who coincidently is a former KQED colleague); the nonfiction book \u003ca href=\"https://wwnorton.com/books/9781324004370\">\u003cem>Bad Mexicans: Race, Empire & Revolution in the Borderlands\u003c/em>\u003c/a> by Kelly Lytle Hernández; and the memoir \u003ca href=\"https://www.penguinrandomhouse.com/books/803724/terrestre-spanish-edition-by-cristina-rivera-garza/\">\u003cem>Terrestre\u003c/em>\u003c/a> by Pulitzer Prize-winning writer and scholar Cristina Rivera Garza.\u003c/p>\n",
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"\n\u003cp>And, here are some recommendations from Alderete, of Medicine for Nightmares: the young adult novel, \u003ca href=\"https://www.harpercollins.com/products/estela-undrowning-rene-pena-govea\">\u003cem>Estela, Undrowning\u003c/em>\u003c/a> by San Francisco writer and educator \u003ca href=\"https://www.kqed.org/forum/2010101913189/local-ya-novels-tell-san-francisco-stories\">René Peña-Govea\u003c/a>; the poetry collection \u003ca href=\"https://unpress.nevada.edu/9781647792183/where-heaven-sinks/\">\u003cem>When Heaven Sinks\u003c/em>\u003c/a> by María Esquinca (who coincidently is a former KQED colleague); the nonfiction book \u003ca href=\"https://wwnorton.com/books/9781324004370\">\u003cem>Bad Mexicans: Race, Empire & Revolution in the Borderlands\u003c/em>\u003c/a> by Kelly Lytle Hernández; and the memoir \u003ca href=\"https://www.penguinrandomhouse.com/books/803724/terrestre-spanish-edition-by-cristina-rivera-garza/\">\u003cem>Terrestre\u003c/em>\u003c/a> by Pulitzer Prize-winning writer and scholar Cristina Rivera Garza.\u003c/p>\n"
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"excerpt": "This Hispanic Heritage Month, support your community with intention and thoughtfulness. \n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>\u003cem>This story was reported for K Onda KQED, a monthly newsletter focused on the Bay Area’s Latinx community. \u003c/em>\u003ca href=\"https://www.kqed.org/newsletters/k-onda\">\u003cem>Click here to subscribe.\u003c/em>\u003c/a>\u003c/p>\n\n\n\n\u003cp>Tucked inside a compact shop near the corner of 25th and Mission streets in \u003ca href=\"https://www.kqed.org/news/tag/san-francisco\">San Francisco\u003c/a>, Mission Lotería is evolving from promoting local businesses into a small business of its own.\u003c/p>\n\n\n\n\u003cp>The organization, which started in 2019, plans to open its first storefront on Sept. 10 at 2884 Mission St., selling giftable items such as hand-painted clay coffee mugs, purses designed by a Colombian artist, clothing, and stationery and cards designed by Bay Area artists. \u003c/p>\n\n\n\n\u003cp>“What began years ago as a creative campaign celebrating the Mission, supporting neighborhood businesses, and bringing our community together has grown into more than we could have imagined,” said Luis Quiroz, founder of Mission Lotería. \u003c/p>\n\n\n\n\u003cp>The store’s opening coincides with the start of Hispanic Heritage Month, which spans from Sept. 15 to Oct. 15.\u003c/p>\n\n\n\n\u003cp>“I intentionally planned the store opening just before Hispanic Heritage Month so that we could lean into the festivities that were to come and be able to highlight the Latino voices and the Latino artists that are going to be featured here.” \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/09/260903-KOndaSeptember-01-BL.jpg\" alt=\"\" class=\"wp-image-12098318\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/09/260903-KOndaSeptember-01-BL.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/09/260903-KOndaSeptember-01-BL-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/09/260903-KOndaSeptember-01-BL-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Lotería art at Mission Lotería’s new storefront in San Francisco on Sept. 3, 2026. The space will serve as a home for community events, workshops and local art. (Beth LaBerge/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Mission Lotería takes inspiration from Lotería, a beloved bingo-style board game from Mexico known for iconic images such as a cactus plant, a woman in a small boat on Lake Chapala, a man carrying a large globe on his back and a radiant sun. Quiroz, 36, created the marketing platform to support local artists and small businesses by organizing community events and neighborhood tours. \u003c/p>\n\n\n\n\u003cp>“I want people to visit Mission Lotería and then venture into a cafe shop or a taqueria or a restaurant or another brick-and-mortar store,” Quiroz said. “It’s the starting point to bring them to the other parts of the Mission.” \u003c/p>\n\n\n\n\u003cp>The organization provides a template for how to support Latino businesses with intention and thoughtfulness, especially at a time when the Trump administration \u003ca href=\"https://www.kqed.org/news/12087915/bay-area-cities-ask-us-judge-to-block-trump-from-cutting-funds-over-dei-immigration\">vigorously attacks diversity initiatives\u003c/a> and has \u003ca href=\"https://www.kqed.org/news/12097313/northern-california-ice-arrests-surged-this-summer\">launched a deportation apparatus\u003c/a> that has largely targeted Latino immigrants and hurts Latine communities nationwide.\u003c/p>\n\n\n\n\u003cp>“To be sitting here and about to open a storefront in the Mission, in the Latino cultural district of San Francisco,” said Quiroz, who was previously undocumented. “It’s my way of resisting. They’re not going to hold me down. They’re not going to hold us down. We’re here, we’re here to stay, and we’re out here. We’re thriving.” \u003c/p>\n\n\n\n\n\n\u003cp>This year’s Hispanic Heritage Month presents an opportunity for Latinos to support businesses, organizations and community members who have \u003ca href=\"https://www.kqed.org/news/12096833/how-immigration-raids-are-affecting-children-in-los-angeles\">felt the toll\u003c/a> of the administration’s anti-immigration policies that \u003ca href=\"https://www.kqed.org/forum/2010101913621/the-psychological-toll-of-trumps-immigration-policies-on-bay-area-latinos\">have had a chilling effect\u003c/a>, with immigrants staying home, shopping less, attending fewer public events and even being afraid to speak Spanish in public. \u003c/p>\n\n\n\n\u003cp>This has also been a challenging year for many Latinx-owned businesses between the fear immigrants are feeling and higher costs of doing business, said Alicia Villanueva, owner and founder of Hayward-based Alicia’s Tamales Los Mayas.\u003c/p>\n\n\n\n\u003cp>Seeing \u003ca href=\"https://www.kqed.org/news/12073728/us-citizen-army-veteran-detained-by-ice-sues-for-damages-in-federal-court\">hardworking people\u003c/a> picked up off the street, \u003ca href=\"https://www.kqed.org/news/12094994/detained-at-green-card-interview-how-a-bay-area-family-is-healing-from-sudden-separation?utm_medium=email&utm_source=engagingnetworks&utm_campaign=20260814_NewsDaily_Newsletter_SponsorBlock&utm_content=20260814_NewsDaily_Newsletter_SponsorBlock+8642121190\">families being separated\u003c/a>, and \u003ca href=\"https://www.kqed.org/news/12028303/ice-arrest-left-bay-area-man-hospitalized-struggling-breathe-attorney-says\">parents being detained\u003c/a> and leaving children behind is demoralizing, she said. \u003c/p>\n\n\n\n\u003cp>“I am a citizen now, since last year, and I still feel this trauma,” she said. “Like when I’m driving, and I see the police or something — it scares me.”\u003c/p>\n\n\n\n\u003cp>For many food vendors, Hispanic Heritage Month is one of the busiest times of the year, Villanueva said, but this year is different because the community needs a morale boost.\u003c/p>\n\n\n\n\u003cp>“We really celebrate our cultures, our cuisine and all these traditions that we bring from our countries,” she said. “To keep our traditions alive is one of the responsibilities that we have for future generations.” \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/09/260903-KOndaSeptember-06-BL.jpg\" alt=\"\" class=\"wp-image-12098323\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2026/09/260903-KOndaSeptember-06-BL.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/09/260903-KOndaSeptember-06-BL-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2026/09/260903-KOndaSeptember-06-BL-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Concha candles and mugs for sale at Mission Lotería’s new storefront in San Francisco on Sept. 3, 2026. The space will serve as a home for community events, workshops and local art. (Beth LaBerge/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Villanueva said it pains her to see immigrants living in fear and suffering, especially since she understands the desire to come to the United States to work and advance. \u003c/p>\n\n\n\n\u003cp>She started her company in 2010 after selling tamales door to door. She joined a business incubator program for entrepreneurs at San Francisco-based La Cocina that helped her establish a wholesale and catering business and secure capital to grow. \u003c/p>\n\n\n\n\u003cp>Sixteen years later, Villanueva employs 21 workers who cater events, sell food to retail stores, provide passenger meals for Alaska Airlines and make school lunches for students throughout Northern California. Her next goal is national distribution, the 65-year-old said. She embodies an ethos of permanent optimism that many immigrants espouse. \u003c/p>\n\n\n\n\u003cp>“The time is really hard,” Villanueva said. “But if you have your passion, your dreams, no matter what, just keep going. Don’t be afraid.” \u003c/p>\n\n\n\n\n\n\u003cp>Still, for many Latines, Hispanic Heritage Month can come off as cringe. Corporations use it as a time to pander to Latinos and perform solidarity with clichés such as adding pictures of tacos to non-food-related content or putting the Spanish letter ñ where it doesn’t belong. So it’s no wonder why many people tend to snub their noses at seasonal, tone-deaf marketing. \u003c/p>\n\n\n\n\u003cp>What I can appreciate about Hispanic Heritage Month is the opportunity to unapologetically lean into the beauty, strength and value of Latino culture. Lately, I have been hearing the phrase, “Solo el pueblo salva al pueblo” (Only the community will save the community), which reminds me that celebrating Hispanic Heritage Month might include sharing our culture with others — but it’s most important to show up for ourselves. \u003c/p>\n\n\n\n\u003cp>“We think about Latinx heritage 365 days a year,” said Josiah Alderete, co-owner of Medicine for Nightmares in San Francisco. The bookstore is Black- and Latino-owned and has made a point to stock books written by and about people of color from its inception five years ago — not just for affinity months. \u003c/p>\n\n\n\n\u003cp>“I’m always thrilled people celebrate Hispanic Heritage Month, but the truth is, we are always celebrating it,” he said. “You can come in here and see yourself 12 months of the year.” \u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">Practical ways to show up this Hispanic Heritage Month: \u003c/h2>\n\n\n\n\u003ch3 class=\"wp-block-heading\">Attend Hispanic Heritage Month events \u003c/h3>\n\n\n\n\u003cp>Cities and organizations across the Bay Area are planning festivities to honor and celebrate Latine residents and culture, which has turned into an act of resistance. (Check out K Onda’s comprehensive guide.) \u003c/p>\n\n\n\n\u003cp>Over the last year, several event organizers have said they were advised against holding large public gatherings like festivals for fear of ICE showing up and detaining people. \u003c/p>\n\n\n\n\u003cp>But most organizers decided that offering joy, reinforcing culture and coming together was more important than giving in to fear. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/03/20250305_TariffsImpact_GC-10_qed.jpg\" alt=\"\" class=\"wp-image-12030084\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2025/03/20250305_TariffsImpact_GC-10_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/03/20250305_TariffsImpact_GC-10_qed-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/03/20250305_TariffsImpact_GC-10_qed-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/03/20250305_TariffsImpact_GC-10_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/03/20250305_TariffsImpact_GC-10_qed-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2025/03/20250305_TariffsImpact_GC-10_qed-1920x1280.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Dolls for sale at Luz de Luna, a gift store on 24th Street in San Francisco, on March 5, 2025. Owner Denise Gonzales says about 70% of the products sold in store are imported from Mexico. (Gina Castro/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch3 class=\"wp-block-heading\">Prioritize shopping at Latino-owned businesses, especially small ones\u003c/h3>\n\n\n\n\u003cp>I covered retail and consumer issues many years ago, and the biggest lesson I learned was that consumers have way more power than they know. \u003c/p>\n\n\n\n\u003cp>Every dollar people spend fuels someone’s bottom line, so choose where you shop wisely, because our spending power picks winners and losers every day. \u003c/p>\n\n\n\n\u003cp>That’s why I don’t feel bad buying an artisan or locally made item such as soaps, honey, produce from a farmer’s market or a handmade gift, even if I could have found something cheaper at a big-box store. \u003c/p>\n\n\n\n\u003cp>When I buy a cup of fruit from a street vendor, I feel good about buying a healthy snack and supporting someone who is often depending on that day’s sales to survive. \u003c/p>\n\n\n\n\u003ch3 class=\"wp-block-heading\">Read more books about Latin American identity and history by Latino authors\u003cstrong> \u003c/strong>\u003c/h3>\n\n\n\n\u003cp>For a dose of cultural criticism and an exploration of how personal histories intersect with mainstream culture, I recommend \u003ca href=\"https://www.penguinrandomhouse.com/books/704670/magicalrealism-by-vanessa-angelica-villarreal/\">\u003cem>Magical/Realism: Essays on Music, Memory, Fantasy, and Borders\u003c/em> by Vanessa Angélica Villarreal\u003c/a>, which I recently read and found evocative. \u003c/p>\n\n\n\n\u003cp>Other books to check out: \u003ca href=\"https://www.simonandschuster.com/books/Migrant-Heart/Reyna-Grande/9781668055274\">\u003cem>Migrant Heart\u003c/em> by Reyna Grande\u003c/a>, a true gem of a writer who makes her home in Northern California, and \u003ca href=\"https://www.simonandschuster.com/books/Keeper-of-My-Kin/Ada-Ferrer/9781668025659\">\u003cem>Keeper of My Kin: Memoir of an Immigrant Daughter\u003c/em>\u003c/a> by Ada Ferrer, who appeared \u003ca href=\"https://www.kqed.org/forum/2010101913858/a-family-divided-by-cubas-revolution\">on Forum earlier this year\u003c/a>. \u003c/p>\n\n\n\n\u003cp>And, here are some recommendations from Alderete, of Medicine for Nightmares: the young adult novel, \u003ca href=\"https://www.harpercollins.com/products/estela-undrowning-rene-pena-govea\">\u003cem>Estela, Undrowning\u003c/em>\u003c/a> by San Francisco writer and educator \u003ca href=\"https://www.kqed.org/forum/2010101913189/local-ya-novels-tell-san-francisco-stories\">René Peña-Govea\u003c/a>; the poetry collection \u003ca href=\"https://unpress.nevada.edu/9781647792183/where-heaven-sinks/\">\u003cem>When Heaven Sinks\u003c/em>\u003c/a> by María Esquinca (who coincidently is a former KQED colleague); the nonfiction book \u003ca href=\"https://wwnorton.com/books/9781324004370\">\u003cem>Bad Mexicans: Race, Empire & Revolution in the Borderlands\u003c/em>\u003c/a> by Kelly Lytle Hernández; and the memoir \u003ca href=\"https://www.penguinrandomhouse.com/books/803724/terrestre-spanish-edition-by-cristina-rivera-garza/\">\u003cem>Terrestre\u003c/em>\u003c/a> by Pulitzer Prize-winning writer and scholar Cristina Rivera Garza.\u003c/p>\n\u003c/div>\u003c/p>",
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"slug": "best-pho-san-jose-torched-kobe-wagyu-duoi-bo-oxtails",
"title": "One of San José’s Best Phở Restaurants Slings Flame-Torched Wagyu Past Midnight",
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"headTitle": "One of San José’s Best Phở Restaurants Slings Flame-Torched Wagyu Past Midnight | KQED",
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"content": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1920\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo.jpg\" alt=\"Illustration: Two men devouring bowls of pho with a ferocity that verges on being frightening.\" class=\"wp-image-13993627\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo-600x600.jpg 600w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" />\u003cfigcaption class=\"wp-element-caption\">While Phở Đuôi Bò is best known for its blowtorched wagyu beef, the East San José restaurant’s phở itself is worth seeking out in its own right. (Thien Pham)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003cem>The Midnight Diners\u003c/em>\u003c/a>\u003cem> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/em>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003cem>Thien Pham\u003c/em>\u003c/a>\u003cem>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/em>\u003c/p>\n\n\n\n\u003cp>When we pulled into the strip mall parking lot in Eastside \u003ca href=\"https://www.kqed.org/arts/tag/san-jose\">San José\u003c/a> at a little past 9 o’clock on a recent Friday night, the whole plaza had mostly shut down for the night: the beauty salon, the \u003ca href=\"https://www.kqed.org/arts/13986806/dzui-favorite-durian-dessert-shop-san-jose-banh-pia\">durian dessert shop\u003c/a>, the \u003ca href=\"https://www.kqed.org/arts/13905293/vietnamese-tofu-capital-san-jose\">vegan tofu deli\u003c/a>. The one restaurant still open, a neon-lit beacon in the night, was Phở Đuôi Bò, where about a dozen would-be diners mingled on the curb outside, waiting for a table.\u003c/p>\n\n\n\n\u003cp>Their goal? To snag one of the city’s most talked-about bowls of phở — and, especially, for its blowtorched wagyu beef, served on top.\u003c/p>\n\n\n\n\u003cp>Both of us had eaten at Đuôi Bò before and liked it enough to return on multiple occasions, families in tow. But the restaurant hit our radar again this summer when it put up a neon “LATE NIGHT EATS” sign and extended its hours past midnight — a rarity in a city whose excellent phở shops mostly close by 8 or 9 p.m. Đuôi Bò, on the other hand, is now open from 9 a.m. to 12:30 a.m. every day of the week: breakfast, lunch, dinner \u003cem>and \u003c/em>second dinner. The shop’s hours are so long, we got dizzy just imagining the size of their stock pot.\u003c/p>\n\n\n\n\u003cp>The crowd is largely Vietnamese (with other assorted Asians), but less overwhelmingly so than at many of San José’s other top phở spots. There were at least two or three tables’ worth of diverse, non-Asian twentysomethings who’d waited in line like everyone else — evidence, perhaps, of the restaurant’s recent popularity among the South Bay’s \u003ca href=\"https://www.instagram.com/phoduoibo/reels/\">food influencer class\u003c/a>. A lot of times you can tell how good an Asian restaurant is by its cross-generational appeal. Even at 9 p.m., there seemed to be as many 70-year-old Vietnamese aunties and uncles lining up for a hot bowl of phở as there were big groups of college kids. \u003c/p>\n\n\n\n\u003cp>When Phở Đuôi Bò first opened in 2024, the restaurant captured the attention of local phở lovers by offering flame-blasted Kobe beef as a topping option, sizzling the well-marbled slices of meat with a mini blowtorch tableside: the very definition of a gimmicky, Insta-viral offering. As it turns out, the torched beef (not really “\u003ca href=\"https://en.wikipedia.org/wiki/Kobe_beef\">Kobe\u003c/a>,” as it’s listed on the menu, but American wagyu from Snake River Farms) is delicious (more on that in a second). \u003c/p>\n\n\n\n\u003cp>But beyond the flashy pyrotechnics, the core of the restaurant is a lot more rustic and homey. During our visit, the soundtrack was a mix of smooth jazz and old Vietnamese love ballads. In this age of tacky AI-generated wall art, the handpainted murals that line Đuôi Bò’s dining room depict Vietnamese countryside scenes — a bull rearing up in a grassy plain, a resplendently garnished bowl of phở. Nothing about the place reads as overtly “cool” or trendy. And nothing tastes homier than the phở broth itself. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1920\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo2.jpg\" alt=\"Storefront of a pho restaurant lit up at night. Illustration: The yellow lettering of the sign overhead reads "Pho Duoi Bo."\" class=\"wp-image-13993629\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo2-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo2-600x600.jpg 600w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" />\u003cfigcaption class=\"wp-element-caption\">The restaurant recently extended its hours, which means its phở is now available until 12;30 a.m. daily. (Thien Pham)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>The name “đuôi bò” means oxtail, so of course we decided to order the deluxe oxtail phở, which comes with all the meats you’d get in a bowl of đặc biệt (“special”) phở, plus a big, meaty tailbone that we happily gnawed clean. Here’s our pro tip, though: The reason the restaurant has that name is because it uses dozens of oxtails to make the broth itself, through hours upon hours of slow simmering. The end result is that those tails wind up rather chewy, and all of the flavor has gone into the broth, which is some of the richest and most flavorful we’ve had in the Bay. It’s loaded with collagen and big, glistening droplets of fat, but also clean and light on the palate. And that’s the same broth you get no matter which phở you order. \u003c/p>\n\n\n\n\u003cp>For our second bowl, then, we stuck with our usual favorites: raw steak (served on the side so we could poach it in the hot soup at the last minute), the soft tendons, the fatty brisket and bouncy meatballs. We opted for the wider, springier fresh noodles, and doctored up a little dipping sauce for our meats: some fish sauce and Sriracha, a clutch of vinegared onions (available as a $1 side), a squeeze of lime. Đuôi Bò also offers Chinese fried crullers as a side dish. Fresh out of the deep fryer, these make an excellent addition to a bowl of phở; the contrast between their crunchiness and the bit of sogginess they pick up after they’ve bobbed around in the soup for a minute is just sublime.\u003c/p>\n\n\n\n\n\n\u003cp>All of this adds up to something approaching our Platonic ideal for phở, easily ranking as one of our top two or three favorite bowls in the Bay. The fact that we could have it at midnight on a random Tuesday night almost seems too good to be true. And all that before we’ve even really talked about the restaurant’s claim to fame — that flame-torched wagyu. Which is definitely worth getting as a side order to share. (We found it too heavy for one person to finish on their own.)\u003c/p>\n\n\n\n\u003cp>If you’re a fan of dramatics, as we are, you can ask the staff to torch the meat at the table, but in our experience, these days they usually decline that request and instead wield the flameflower at the back of the dining room, right before bringing the meat to your table. What we love is how the torching gives the fatty meat these wonderfully crisp edges and infuses it with a deep smoky flavor, which adds a new dimension to the phở-slurping experience. You can dump the plate of torched wagyu directly into your soup, but we liked eating it on its own, between sips of broth, dunking the meat in our makeshift vinegar dip to cut into the richness.\u003c/p>\n\n\n\n\u003cp>The rest of Đuôi Bò’s menu is incredibly spare and basic — just some spring rolls and crispy chicken wings as appetizers. In a sign that they understand their audience, or maybe just the Instagram algorithm, they’ve also started blow-torching marrow bones, which were sold out during our visit. We couldn’t figure out how exactly those were meant to complement the phở — but we were here already, why wouldn’t we give it a try? \u003c/p>\n\n\n\n\u003cp>By the time we walked out of the restaurant, full beyond the point of comfort, it was close to 11 p.m., and the line of customers waiting outside showed no sign of diminishing. The crowd had started to skew a little bit younger and more fashionably dressed. But as we watched them staring longingly at the menu posted in the window, there was no mistake about it: They were here to \u003cem>eat\u003c/em>. \u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\" />\n\n\n\n\u003cp>\u003ca href=\"https://www.instagram.com/phoduoibo/\">\u003cem>Phở Đuôi Bò\u003c/em>\u003c/a>\u003cem> is open 9 a.m.–12:30 a.m. daily at 2465 Alvin Ave. in San José.\u003c/em>\u003c/p>\n",
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo.jpg\" alt=\"Illustration: Two men devouring bowls of pho with a ferocity that verges on being frightening.\" class=\"wp-image-13993627\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo-600x600.jpg 600w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">While Phở Đuôi Bò is best known for its blowtorched wagyu beef, the East San José restaurant’s phở itself is worth seeking out in its own right. \u003ccite class=\"wp-inline-image-credit\"> (Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
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"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo.jpg\" alt=\"Illustration: Two men devouring bowls of pho with a ferocity that verges on being frightening.\" class=\"wp-image-13993627\" />\u003cfigcaption class=\"wp-element-caption\">While Phở Đuôi Bò is best known for its blowtorched wagyu beef, the East San José restaurant’s phở itself is worth seeking out in its own right. \u003ccite class=\"wp-inline-image-credit\"> (Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003cem>The Midnight Diners\u003c/em>\u003c/a>\u003cem> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/em>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003cem>Thien Pham\u003c/em>\u003c/a>\u003cem>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003cem>The Midnight Diners\u003c/em>\u003c/a>\u003cem> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/em>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003cem>Thien Pham\u003c/em>\u003c/a>\u003cem>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/em>\u003c/p>\n"
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"innerHTML": "\n\u003cp>When we pulled into the strip mall parking lot in Eastside \u003ca href=\"https://www.kqed.org/arts/tag/san-jose\">San José\u003c/a> at a little past 9 o’clock on a recent Friday night, the whole plaza had mostly shut down for the night: the beauty salon, the \u003ca href=\"https://www.kqed.org/arts/13986806/dzui-favorite-durian-dessert-shop-san-jose-banh-pia\">durian dessert shop\u003c/a>, the \u003ca href=\"https://www.kqed.org/arts/13905293/vietnamese-tofu-capital-san-jose\">vegan tofu deli\u003c/a>. The one restaurant still open, a neon-lit beacon in the night, was Phở Đuôi Bò, where about a dozen would-be diners mingled on the curb outside, waiting for a table.\u003c/p>\n",
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"\n\u003cp>When we pulled into the strip mall parking lot in Eastside \u003ca href=\"https://www.kqed.org/arts/tag/san-jose\">San José\u003c/a> at a little past 9 o’clock on a recent Friday night, the whole plaza had mostly shut down for the night: the beauty salon, the \u003ca href=\"https://www.kqed.org/arts/13986806/dzui-favorite-durian-dessert-shop-san-jose-banh-pia\">durian dessert shop\u003c/a>, the \u003ca href=\"https://www.kqed.org/arts/13905293/vietnamese-tofu-capital-san-jose\">vegan tofu deli\u003c/a>. The one restaurant still open, a neon-lit beacon in the night, was Phở Đuôi Bò, where about a dozen would-be diners mingled on the curb outside, waiting for a table.\u003c/p>\n"
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"\n\u003cp>Their goal? To snag one of the city’s most talked-about bowls of phở — and, especially, for its blowtorched wagyu beef, served on top.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Both of us had eaten at Đuôi Bò before and liked it enough to return on multiple occasions, families in tow. But the restaurant hit our radar again this summer when it put up a neon “LATE NIGHT EATS” sign and extended its hours past midnight — a rarity in a city whose excellent phở shops mostly close by 8 or 9 p.m. Đuôi Bò, on the other hand, is now open from 9 a.m. to 12:30 a.m. every day of the week: breakfast, lunch, dinner \u003cem>and \u003c/em>second dinner. The shop’s hours are so long, we got dizzy just imagining the size of their stock pot.\u003c/p>\n",
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"\n\u003cp>Both of us had eaten at Đuôi Bò before and liked it enough to return on multiple occasions, families in tow. But the restaurant hit our radar again this summer when it put up a neon “LATE NIGHT EATS” sign and extended its hours past midnight — a rarity in a city whose excellent phở shops mostly close by 8 or 9 p.m. Đuôi Bò, on the other hand, is now open from 9 a.m. to 12:30 a.m. every day of the week: breakfast, lunch, dinner \u003cem>and \u003c/em>second dinner. The shop’s hours are so long, we got dizzy just imagining the size of their stock pot.\u003c/p>\n"
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"innerHTML": "\n\u003cp>The crowd is largely Vietnamese (with other assorted Asians), but less overwhelmingly so than at many of San José’s other top phở spots. There were at least two or three tables’ worth of diverse, non-Asian twentysomethings who’d waited in line like everyone else — evidence, perhaps, of the restaurant’s recent popularity among the South Bay’s \u003ca href=\"https://www.instagram.com/phoduoibo/reels/\">food influencer class\u003c/a>. A lot of times you can tell how good an Asian restaurant is by its cross-generational appeal. Even at 9 p.m., there seemed to be as many 70-year-old Vietnamese aunties and uncles lining up for a hot bowl of phở as there were big groups of college kids. \u003c/p>\n",
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"\n\u003cp>The crowd is largely Vietnamese (with other assorted Asians), but less overwhelmingly so than at many of San José’s other top phở spots. There were at least two or three tables’ worth of diverse, non-Asian twentysomethings who’d waited in line like everyone else — evidence, perhaps, of the restaurant’s recent popularity among the South Bay’s \u003ca href=\"https://www.instagram.com/phoduoibo/reels/\">food influencer class\u003c/a>. A lot of times you can tell how good an Asian restaurant is by its cross-generational appeal. Even at 9 p.m., there seemed to be as many 70-year-old Vietnamese aunties and uncles lining up for a hot bowl of phở as there were big groups of college kids. \u003c/p>\n"
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"innerHTML": "\n\u003cp>When Phở Đuôi Bò first opened in 2024, the restaurant captured the attention of local phở lovers by offering flame-blasted Kobe beef as a topping option, sizzling the well-marbled slices of meat with a mini blowtorch tableside: the very definition of a gimmicky, Insta-viral offering. As it turns out, the torched beef (not really “\u003ca href=\"https://en.wikipedia.org/wiki/Kobe_beef\">Kobe\u003c/a>,” as it’s listed on the menu, but American wagyu from Snake River Farms) is delicious (more on that in a second). \u003c/p>\n",
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"\n\u003cp>When Phở Đuôi Bò first opened in 2024, the restaurant captured the attention of local phở lovers by offering flame-blasted Kobe beef as a topping option, sizzling the well-marbled slices of meat with a mini blowtorch tableside: the very definition of a gimmicky, Insta-viral offering. As it turns out, the torched beef (not really “\u003ca href=\"https://en.wikipedia.org/wiki/Kobe_beef\">Kobe\u003c/a>,” as it’s listed on the menu, but American wagyu from Snake River Farms) is delicious (more on that in a second). \u003c/p>\n"
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"innerHTML": "\n\u003cp>But beyond the flashy pyrotechnics, the core of the restaurant is a lot more rustic and homey. During our visit, the soundtrack was a mix of smooth jazz and old Vietnamese love ballads. In this age of tacky AI-generated wall art, the handpainted murals that line Đuôi Bò’s dining room depict Vietnamese countryside scenes — a bull rearing up in a grassy plain, a resplendently garnished bowl of phở. Nothing about the place reads as overtly “cool” or trendy. And nothing tastes homier than the phở broth itself. \u003c/p>\n",
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"\n\u003cp>But beyond the flashy pyrotechnics, the core of the restaurant is a lot more rustic and homey. During our visit, the soundtrack was a mix of smooth jazz and old Vietnamese love ballads. In this age of tacky AI-generated wall art, the handpainted murals that line Đuôi Bò’s dining room depict Vietnamese countryside scenes — a bull rearing up in a grassy plain, a resplendently garnished bowl of phở. Nothing about the place reads as overtly “cool” or trendy. And nothing tastes homier than the phở broth itself. \u003c/p>\n"
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"alt": "Storefront of a pho restaurant lit up at night. Illustration: The yellow lettering of the sign overhead reads \"Pho Duoi Bo.\"",
"srcset": "https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo2-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo2-600x600.jpg 600w",
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo2.jpg\" alt=\"Storefront of a pho restaurant lit up at night. Illustration: The yellow lettering of the sign overhead reads "Pho Duoi Bo."\" class=\"wp-image-13993629\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo2-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo2-600x600.jpg 600w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">The restaurant recently extended its hours, which means its phở is now available until 12;30 a.m. daily.\u003ccite class=\"wp-inline-image-credit\"> (Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
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"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo2.jpg\" alt=\"Storefront of a pho restaurant lit up at night. Illustration: The yellow lettering of the sign overhead reads "Pho Duoi Bo."\" class=\"wp-image-13993629\" />\u003cfigcaption class=\"wp-element-caption\">The restaurant recently extended its hours, which means its phở is now available until 12;30 a.m. daily.\u003ccite class=\"wp-inline-image-credit\"> (Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>The name “đuôi bò” means oxtail, so of course we decided to order the deluxe oxtail phở, which comes with all the meats you’d get in a bowl of đặc biệt (“special”) phở, plus a big, meaty tailbone that we happily gnawed clean. Here’s our pro tip, though: The reason the restaurant has that name is because it uses dozens of oxtails to make the broth itself, through hours upon hours of slow simmering. The end result is that those tails wind up rather chewy, and all of the flavor has gone into the broth, which is some of the richest and most flavorful we’ve had in the Bay. It’s loaded with collagen and big, glistening droplets of fat, but also clean and light on the palate. And that’s the same broth you get no matter which phở you order. \u003c/p>\n",
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"\n\u003cp>The name “đuôi bò” means oxtail, so of course we decided to order the deluxe oxtail phở, which comes with all the meats you’d get in a bowl of đặc biệt (“special”) phở, plus a big, meaty tailbone that we happily gnawed clean. Here’s our pro tip, though: The reason the restaurant has that name is because it uses dozens of oxtails to make the broth itself, through hours upon hours of slow simmering. The end result is that those tails wind up rather chewy, and all of the flavor has gone into the broth, which is some of the richest and most flavorful we’ve had in the Bay. It’s loaded with collagen and big, glistening droplets of fat, but also clean and light on the palate. And that’s the same broth you get no matter which phở you order. \u003c/p>\n"
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"innerHTML": "\n\u003cp>For our second bowl, then, we stuck with our usual favorites: raw steak (served on the side so we could poach it in the hot soup at the last minute), the soft tendons, the fatty brisket and bouncy meatballs. We opted for the wider, springier fresh noodles, and doctored up a little dipping sauce for our meats: some fish sauce and Sriracha, a clutch of vinegared onions (available as a $1 side), a squeeze of lime. Đuôi Bò also offers Chinese fried crullers as a side dish. Fresh out of the deep fryer, these make an excellent addition to a bowl of phở; the contrast between their crunchiness and the bit of sogginess they pick up after they’ve bobbed around in the soup for a minute is just sublime.\u003c/p>\n",
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"\n\u003cp>For our second bowl, then, we stuck with our usual favorites: raw steak (served on the side so we could poach it in the hot soup at the last minute), the soft tendons, the fatty brisket and bouncy meatballs. We opted for the wider, springier fresh noodles, and doctored up a little dipping sauce for our meats: some fish sauce and Sriracha, a clutch of vinegared onions (available as a $1 side), a squeeze of lime. Đuôi Bò also offers Chinese fried crullers as a side dish. Fresh out of the deep fryer, these make an excellent addition to a bowl of phở; the contrast between their crunchiness and the bit of sogginess they pick up after they’ve bobbed around in the soup for a minute is just sublime.\u003c/p>\n"
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"innerHTML": "\n\u003cp>All of this adds up to something approaching our Platonic ideal for phở, easily ranking as one of our top two or three favorite bowls in the Bay. The fact that we could have it at midnight on a random Tuesday night almost seems too good to be true. And all that before we’ve even really talked about the restaurant’s claim to fame — that flame-torched wagyu. Which is definitely worth getting as a side order to share. (We found it too heavy for one person to finish on their own.)\u003c/p>\n",
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"\n\u003cp>All of this adds up to something approaching our Platonic ideal for phở, easily ranking as one of our top two or three favorite bowls in the Bay. The fact that we could have it at midnight on a random Tuesday night almost seems too good to be true. And all that before we’ve even really talked about the restaurant’s claim to fame — that flame-torched wagyu. Which is definitely worth getting as a side order to share. (We found it too heavy for one person to finish on their own.)\u003c/p>\n"
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"innerHTML": "\n\u003cp>If you’re a fan of dramatics, as we are, you can ask the staff to torch the meat at the table, but in our experience, these days they usually decline that request and instead wield the flameflower at the back of the dining room, right before bringing the meat to your table. What we love is how the torching gives the fatty meat these wonderfully crisp edges and infuses it with a deep smoky flavor, which adds a new dimension to the phở-slurping experience. You can dump the plate of torched wagyu directly into your soup, but we liked eating it on its own, between sips of broth, dunking the meat in our makeshift vinegar dip to cut into the richness.\u003c/p>\n",
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"\n\u003cp>If you’re a fan of dramatics, as we are, you can ask the staff to torch the meat at the table, but in our experience, these days they usually decline that request and instead wield the flameflower at the back of the dining room, right before bringing the meat to your table. What we love is how the torching gives the fatty meat these wonderfully crisp edges and infuses it with a deep smoky flavor, which adds a new dimension to the phở-slurping experience. You can dump the plate of torched wagyu directly into your soup, but we liked eating it on its own, between sips of broth, dunking the meat in our makeshift vinegar dip to cut into the richness.\u003c/p>\n"
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"innerHTML": "\n\u003cp>The rest of Đuôi Bò’s menu is incredibly spare and basic — just some spring rolls and crispy chicken wings as appetizers. In a sign that they understand their audience, or maybe just the Instagram algorithm, they’ve also started blow-torching marrow bones, which were sold out during our visit. We couldn’t figure out how exactly those were meant to complement the phở — but we were here already, why wouldn’t we give it a try? \u003c/p>\n",
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"\n\u003cp>The rest of Đuôi Bò’s menu is incredibly spare and basic — just some spring rolls and crispy chicken wings as appetizers. In a sign that they understand their audience, or maybe just the Instagram algorithm, they’ve also started blow-torching marrow bones, which were sold out during our visit. We couldn’t figure out how exactly those were meant to complement the phở — but we were here already, why wouldn’t we give it a try? \u003c/p>\n"
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"innerHTML": "\n\u003cp>By the time we walked out of the restaurant, full beyond the point of comfort, it was close to 11 p.m., and the line of customers waiting outside showed no sign of diminishing. The crowd had started to skew a little bit younger and more fashionably dressed. But as we watched them staring longingly at the menu posted in the window, there was no mistake about it: They were here to \u003cem>eat\u003c/em>. \u003c/p>\n",
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"\n\u003cp>By the time we walked out of the restaurant, full beyond the point of comfort, it was close to 11 p.m., and the line of customers waiting outside showed no sign of diminishing. The crowd had started to skew a little bit younger and more fashionably dressed. But as we watched them staring longingly at the menu posted in the window, there was no mistake about it: They were here to \u003cem>eat\u003c/em>. \u003c/p>\n"
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"innerHTML": "\n\u003cp>\u003ca href=\"https://www.instagram.com/phoduoibo/\">\u003cem>Phở Đuôi Bò\u003c/em>\u003c/a>\u003cem> is open 9 a.m.–12:30 a.m. daily at 2465 Alvin Ave. in San José.\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003ca href=\"https://www.instagram.com/phoduoibo/\">\u003cem>Phở Đuôi Bò\u003c/em>\u003c/a>\u003cem> is open 9 a.m.–12:30 a.m. daily at 2465 Alvin Ave. in San José.\u003c/em>\u003c/p>\n"
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"excerpt": "Come to Phở Đuôi Bò for the flashy pyrotechnics. Stay for the soul-nourishing broth.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1920\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo.jpg\" alt=\"Illustration: Two men devouring bowls of pho with a ferocity that verges on being frightening.\" class=\"wp-image-13993627\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo-600x600.jpg 600w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" />\u003cfigcaption class=\"wp-element-caption\">While Phở Đuôi Bò is best known for its blowtorched wagyu beef, the East San José restaurant’s phở itself is worth seeking out in its own right. (Thien Pham)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003cem>The Midnight Diners\u003c/em>\u003c/a>\u003cem> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/em>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003cem>Thien Pham\u003c/em>\u003c/a>\u003cem>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/em>\u003c/p>\n\n\n\n\u003cp>When we pulled into the strip mall parking lot in Eastside \u003ca href=\"https://www.kqed.org/arts/tag/san-jose\">San José\u003c/a> at a little past 9 o’clock on a recent Friday night, the whole plaza had mostly shut down for the night: the beauty salon, the \u003ca href=\"https://www.kqed.org/arts/13986806/dzui-favorite-durian-dessert-shop-san-jose-banh-pia\">durian dessert shop\u003c/a>, the \u003ca href=\"https://www.kqed.org/arts/13905293/vietnamese-tofu-capital-san-jose\">vegan tofu deli\u003c/a>. The one restaurant still open, a neon-lit beacon in the night, was Phở Đuôi Bò, where about a dozen would-be diners mingled on the curb outside, waiting for a table.\u003c/p>\n\n\n\n\u003cp>Their goal? To snag one of the city’s most talked-about bowls of phở — and, especially, for its blowtorched wagyu beef, served on top.\u003c/p>\n\n\n\n\u003cp>Both of us had eaten at Đuôi Bò before and liked it enough to return on multiple occasions, families in tow. But the restaurant hit our radar again this summer when it put up a neon “LATE NIGHT EATS” sign and extended its hours past midnight — a rarity in a city whose excellent phở shops mostly close by 8 or 9 p.m. Đuôi Bò, on the other hand, is now open from 9 a.m. to 12:30 a.m. every day of the week: breakfast, lunch, dinner \u003cem>and \u003c/em>second dinner. The shop’s hours are so long, we got dizzy just imagining the size of their stock pot.\u003c/p>\n\n\n\n\u003cp>The crowd is largely Vietnamese (with other assorted Asians), but less overwhelmingly so than at many of San José’s other top phở spots. There were at least two or three tables’ worth of diverse, non-Asian twentysomethings who’d waited in line like everyone else — evidence, perhaps, of the restaurant’s recent popularity among the South Bay’s \u003ca href=\"https://www.instagram.com/phoduoibo/reels/\">food influencer class\u003c/a>. A lot of times you can tell how good an Asian restaurant is by its cross-generational appeal. Even at 9 p.m., there seemed to be as many 70-year-old Vietnamese aunties and uncles lining up for a hot bowl of phở as there were big groups of college kids. \u003c/p>\n\n\n\n\u003cp>When Phở Đuôi Bò first opened in 2024, the restaurant captured the attention of local phở lovers by offering flame-blasted Kobe beef as a topping option, sizzling the well-marbled slices of meat with a mini blowtorch tableside: the very definition of a gimmicky, Insta-viral offering. As it turns out, the torched beef (not really “\u003ca href=\"https://en.wikipedia.org/wiki/Kobe_beef\">Kobe\u003c/a>,” as it’s listed on the menu, but American wagyu from Snake River Farms) is delicious (more on that in a second). \u003c/p>\n\n\n\n\u003cp>But beyond the flashy pyrotechnics, the core of the restaurant is a lot more rustic and homey. During our visit, the soundtrack was a mix of smooth jazz and old Vietnamese love ballads. In this age of tacky AI-generated wall art, the handpainted murals that line Đuôi Bò’s dining room depict Vietnamese countryside scenes — a bull rearing up in a grassy plain, a resplendently garnished bowl of phở. Nothing about the place reads as overtly “cool” or trendy. And nothing tastes homier than the phở broth itself. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1920\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo2.jpg\" alt=\"Storefront of a pho restaurant lit up at night. Illustration: The yellow lettering of the sign overhead reads "Pho Duoi Bo."\" class=\"wp-image-13993629\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo2-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/09/PhoDuoiBo2-600x600.jpg 600w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" />\u003cfigcaption class=\"wp-element-caption\">The restaurant recently extended its hours, which means its phở is now available until 12;30 a.m. daily. (Thien Pham)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>The name “đuôi bò” means oxtail, so of course we decided to order the deluxe oxtail phở, which comes with all the meats you’d get in a bowl of đặc biệt (“special”) phở, plus a big, meaty tailbone that we happily gnawed clean. Here’s our pro tip, though: The reason the restaurant has that name is because it uses dozens of oxtails to make the broth itself, through hours upon hours of slow simmering. The end result is that those tails wind up rather chewy, and all of the flavor has gone into the broth, which is some of the richest and most flavorful we’ve had in the Bay. It’s loaded with collagen and big, glistening droplets of fat, but also clean and light on the palate. And that’s the same broth you get no matter which phở you order. \u003c/p>\n\n\n\n\u003cp>For our second bowl, then, we stuck with our usual favorites: raw steak (served on the side so we could poach it in the hot soup at the last minute), the soft tendons, the fatty brisket and bouncy meatballs. We opted for the wider, springier fresh noodles, and doctored up a little dipping sauce for our meats: some fish sauce and Sriracha, a clutch of vinegared onions (available as a $1 side), a squeeze of lime. Đuôi Bò also offers Chinese fried crullers as a side dish. Fresh out of the deep fryer, these make an excellent addition to a bowl of phở; the contrast between their crunchiness and the bit of sogginess they pick up after they’ve bobbed around in the soup for a minute is just sublime.\u003c/p>\n\n\n\n\n\n\u003cp>All of this adds up to something approaching our Platonic ideal for phở, easily ranking as one of our top two or three favorite bowls in the Bay. The fact that we could have it at midnight on a random Tuesday night almost seems too good to be true. And all that before we’ve even really talked about the restaurant’s claim to fame — that flame-torched wagyu. Which is definitely worth getting as a side order to share. (We found it too heavy for one person to finish on their own.)\u003c/p>\n\n\n\n\u003cp>If you’re a fan of dramatics, as we are, you can ask the staff to torch the meat at the table, but in our experience, these days they usually decline that request and instead wield the flameflower at the back of the dining room, right before bringing the meat to your table. What we love is how the torching gives the fatty meat these wonderfully crisp edges and infuses it with a deep smoky flavor, which adds a new dimension to the phở-slurping experience. You can dump the plate of torched wagyu directly into your soup, but we liked eating it on its own, between sips of broth, dunking the meat in our makeshift vinegar dip to cut into the richness.\u003c/p>\n\n\n\n\u003cp>The rest of Đuôi Bò’s menu is incredibly spare and basic — just some spring rolls and crispy chicken wings as appetizers. In a sign that they understand their audience, or maybe just the Instagram algorithm, they’ve also started blow-torching marrow bones, which were sold out during our visit. We couldn’t figure out how exactly those were meant to complement the phở — but we were here already, why wouldn’t we give it a try? \u003c/p>\n\n\n\n\u003cp>By the time we walked out of the restaurant, full beyond the point of comfort, it was close to 11 p.m., and the line of customers waiting outside showed no sign of diminishing. The crowd had started to skew a little bit younger and more fashionably dressed. But as we watched them staring longingly at the menu posted in the window, there was no mistake about it: They were here to \u003cem>eat\u003c/em>. \u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\" />\n\n\n\n\u003cp>\u003ca href=\"https://www.instagram.com/phoduoibo/\">\u003cem>Phở Đuôi Bò\u003c/em>\u003c/a>\u003cem> is open 9 a.m.–12:30 a.m. daily at 2465 Alvin Ave. in San José.\u003c/em>\u003c/p>\n\u003c/div>\u003c/p>",
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"slug": "best-matcha-bay-area-oakland-berkeley-sf-san-jose",
"title": "11 Vibrant Bay Area Matcha Cafes to Keep You Well Caffeinated",
"publishDate": 1787932800,
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"headTitle": "11 Vibrant Bay Area Matcha Cafes to Keep You Well Caffeinated | KQED",
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"content": "\n\u003cp>\u003cem>Be sure to check out our full \u003ca href=\"https://www.kqed.org/arts/tag/fall-guide-2026\">2026 Fall Arts Guide\u003c/a> to live music, movies, art, theater, festivals and more in the Bay Area.\u003c/em>\u003c/p>\n\n\n\n\u003cp>These days, every young person in the Bay Area seems to be walking around with some variation of the same green drink: matcha. Traditionally made by whisking finely ground green tea leaves with hot water, the beverage has been used for ceremonial practices in \u003ca href=\"https://www.kqed.org/arts/tag/japanese-food\">Japan\u003c/a> for thousands of years. Over the past decade, however, the vibrant drink has taken America by storm. The United States now imports \u003ca href=\"https://www.youtube.com/watch?v=kd2PpIvUKwo\">over 2,000 tons\u003c/a> of matcha per year, turning the tea powder into drinks, ice cream treats and even skin care products. \u003c/p>\n\n\n\n\u003cp>Here in the Bay, it feels like a new matcha cafe or matcha-forward coffee shop opens almost every day. Each place offers its own take on the drink, whether it be a latte with your choice of milk, an obsessively sweet concoction of cookie butters and banana puddings, or a simple americano.\u003c/p>\n\n\n\n\u003cp>Matcha, like life, is all about balance. I spent the past several weeks trying many of the Bay Area’s hundreds of matcha cafes. Here are some of my favorites. \u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>EAST BAY: \u003c/strong>\u003c/h2>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/082126-FALLARTSGUIDEMATCHAINTHEBAY-15-MC-KQED.jpg\" alt=\"Hand holding a cup of iced coffee topped with a layer of pale green matcha cream.\" class=\"wp-image-13993215\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/082126-FALLARTSGUIDEMATCHAINTHEBAY-15-MC-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/082126-FALLARTSGUIDEMATCHAINTHEBAY-15-MC-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/082126-FALLARTSGUIDEMATCHAINTHEBAY-15-MC-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/082126-FALLARTSGUIDEMATCHAINTHEBAY-15-MC-KQED-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">The matcha americano with cream top at Yume Mori on August 21, 2026, in Berkeley. (Miles Cull/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/yumemori.matcha/\">Yume Mori \u003c/a>\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003cem>2319 Shattuck Ave., Berkeley\u003c/em>\u003c/p>\n\n\n\n\u003cp>Jazz plays inside this minimalist cafe located in a line of popular matcha cafes near UC Berkeley. The spot is hard to miss because there is always a crowd of people waiting outside — tweens holding mom’s spot in line while she searches for a parking space.\u003c/p>\n\n\n\n\u003cp>Yume Mori is one of the few shops where customers get to choose a specific regional variety of matcha for your drink, each one boasting a different flavor profile. The cafe also serves matcha soft serve, matcha crepes and house specialties like clear matcha (made with coconut water and topped with matcha cream) and genmaicha lattes (made with green tea blended with roasted rice). The matcha here has a vibrant color and taste, but if you don’t care for those intense nutty and astringent flavors, there are also sweeter options like tiramisu, yuzu miso and cold brew options. \u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/mindcoffee.ca/\">Mind Coffee\u003c/a>\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003cem>1816 Euclid Ave., Berkeley\u003c/em>\u003c/p>\n\n\n\n\u003cp>Away from the traffic of the busier parts of Berkeley sits Mind Coffee, a popular study spot for students on the north side of campus. Mind has a large selection of coffee, teas and pastries, and the matcha drinks, in particular, are some of the most creative in the Bay. \u003c/p>\n\n\n\n\u003cp>The Einspänners are especially popular here. These froth-topped drinks, named after a type of horse-drawn carriage, originated in Vienna, Austria. But they’d been a fixture in Korean dramas for years by the time they made their way to the States. Einspänners are traditionally a coffee drink, but Mind features less common versions like an Earl Grey matcha Einspänner latte (which tastes a bit like a sweet, syrupy bowl of cereal) and an iced matcha sakura Einspänner with pink milk, which transports you into a forest of cherry blossom trees.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-9-KQED.jpg\" alt=\"Matcha latte and strawberry matcha latte on a sun-dappled wooden table.\" class=\"wp-image-13993222\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-9-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-9-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-9-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-9-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">A matcha latte and strawberry matcha latte from Kitsch Coffee in Oakland on Aug. 20, 2026. (Nina Glick/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/kitschcoffeeoakland/\">Kitsch Coffee\u003c/a>\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003cem>590 2nd St., Oakland\u003c/em>\u003c/p>\n\n\n\n\u003cp>Kitsch Coffee shares space with a vintage furniture and home goods store in Jack London Square. The big open space is always full with people working behind laptops, chatting with friends or sifting through racks of vintage clothes. \u003c/p>\n\n\n\n\u003cp>Kitsch is a coffee shop, but the place takes matcha seriously. Matcha here is bright green and can be amped up with housemade syrups with flavors like ginger and lavender. The carrot cake matcha even comes with a cream cheese foam to mimic the frosting on a slice of cake. \u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/fortheloveofmatchacafe/\">For the Love of Matcha\u003c/a>\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003cem>Grand Lake Farmers Market (Grand Avenue and Lake Park Avenue, Oakland)\u003cbr>Temescal Farmers Market (5300 Claremont Ave., Oakland)\u003c/em>\u003c/p>\n\n\n\n\u003cp>This weekly pop-up at the Grand Lake and Temescal farmers markets closes once it sells out, so it’s best to arrive early. \u003c/p>\n\n\n\n\u003cp>The menu rotates based on the season. For summer, they have sweet corn, fig, vanilla and the forever favorite strawberry matcha latte. The farmers market stand is popular, so oftentimes you’ll find many of the flavors crossed out in permanent marker. The Matchacano is my go-to drink, but you can always up the flavor with their seasonal syrups and cream tops. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-30-KQED.jpg\" alt=\"Hand holding matcha soft serve ice cream on a sugar cone.\" class=\"wp-image-13993225\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-30-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-30-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-30-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-30-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">A customer holds a matcha-and-vanilla swirl soft serve ice cream cone from Urban Matcha in Castro Valley on Aug. 20, 2026 (Nina Glick/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/urbanmatcha.castrovalley/\">Urban Matcha \u003c/a>\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003cem>3311 Castro Valley Blvd., Castro Valley\u003c/em>\u003c/p>\n\n\n\n\u003cp>A hidden gem in suburban Castro Valley, Urban Matcha provides a matcha oasis in a somewhat unlikely part of the Bay. At 7 p.m. on a recent Tuesday evening, the cafe was full of chatty teens, people finding a calm place to get work done and families ending their night with their favorite sweet treats. \u003c/p>\n\n\n\n\u003cp>Part of a chain that extends from California to Las Vegas, the cafe is especially notable for its matcha-flavored desserts. This is the kind of place where every other customer walks out with their hands full of matcha parfaits loaded with agar jelly, corn flakes, matcha gelato, red bean paste, mochi balls and a big scoop of matcha soft serve. \u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>SAN FRANCISCO: \u003c/strong>\u003c/h2>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/constance.tea/\">Constance Tea\u003c/a>\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003cem>3512 Balboa St., San Francisco\u003c/em>\u003c/p>\n\n\n\n\u003cp>Located on Balboa Street, in the Outer Richmond, Constance Tea is the only place in San Francisco where tea leaves are stone-milled into matcha in house. This new shop isn’t the place to find the drinks that satisfy your sweet tooth. Instead, Constance focuses on the basics: a small selection of hōjicha (roasted green tea), Einspänners and traditional matcha drinks made with matcha sourced from various regions in Japan, showcasing different flavor profiles. \u003c/p>\n\n\n\n\u003cp>During a recent visit, my matcha americano was a vivid green, perfectly balanced between earthiness and a nutty aftertaste, with a cream top that provided just the right amount of milkiness to complement the grassy taste of the tea. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHAINTHEBAY-11-BL-KQED.jpg\" alt=\"Two customers side by side holding creamy matcha drinks.\" class=\"wp-image-13993221\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHAINTHEBAY-11-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHAINTHEBAY-11-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHAINTHEBAY-11-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHAINTHEBAY-11-BL-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Customers hold their matcha drinks at Ceré Tea on Valencia Street in San Francisco on Aug. 20, 2026. The tea shop specializes in matcha and hōjicha drinks. (Beth LaBerge/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/cereteaxyz/\">Ceré Tea \u003c/a>\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003cem>1186 Valencia St., San Francisco (and other locations)\u003c/em>\u003c/p>\n\n\n\n\u003cp>This popular matcha spot in the Mission, with locations throughout the Bay Area, has all the makings for a viral cafe, with its full-body selfie mirror and minimalist design. The menu puts matcha and hōjicha at the forefront, featuring drinks infused with yuzu, ube, guava and more. \u003c/p>\n\n\n\n\u003cp>The matcha leans toward the brighter and more bitter side, but you can always sweeten the deal with a banana or crème brûlée cream top. Trendy offerings like Einspänners and cheese cream toppings are also available. \u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/matchacafemaiko/\">Matcha Café Maiko \u003c/a>\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003cem>1581 Webster St., San Francisco (and other locations)\u003c/em>\u003c/p>\n\n\n\n\u003cp>This wildly popular Honolulu-based chain has become a Bay Area mall staple. It’s a quick, convenient and portable way to take your matcha to go. Big chains often don’t maintain their quality, but Maiko is always consistent, offering a convenient option to grab your matcha on the go. \u003c/p>\n\n\n\n\u003cp>Perfect for a matcha beginner, the shop is known for its wide variety of matcha desserts:soft serves, shaved ices, parfaits, frappes and floats. The matcha here strikes just the right balance of sweetness and rich matcha flavor, providing the best caffeine boost after a day at the mall.\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>SOUTH BAY AND PENINSULA: \u003c/strong>\u003c/h2>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-10-BL-KQED.jpg\" alt=\"A matcha drink with white swirls of crème brûlée–flavored cream.\" class=\"wp-image-13993424\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-10-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-10-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-10-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-10-BL-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">The crème brûlée matcha swirl at Izumi Matcha in San Mateo on Aug. 27, 2026. (Beth LaBerge/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/izumi.matcha/\">Izumi Matcha \u003c/a>\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003cem>180 E. 3rd Ave. Unit 100A, San Mateo\u003c/em>\u003c/p>\n\n\n\n\u003cp>With three locations in the Peninsula and South Bay, Izumi is one of the only cafes in the US that \u003ca href=\"https://izumimatcha.com/premium-matcha-powder/\">sources its matcha from Marukyu Koyamaen\u003c/a>, a highly regarded producer in Uji, Japan. Inside, the walls are lined with tins of the Marukyu matcha powder, along with tea kettles, matcha serving bowls and matcha whisks. \u003c/p>\n\n\n\n\u003cp>The broad menu of teas and desserts really highlight the quality of the matcha itself. The matcha latte options include trendy flavors like a crème brûlée swirl that adds an element of creaminess as a counterpoint to the bright matcha flavor. In addition to the drinks, the shop also offers a diverse selection of matcha- and tea-flavored ice creams — everything from ube to “intense matcha.”\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/aroma.cct/\">Aroma\u003c/a> \u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003cem>3005 Silver Creek Rd. Ste. 150, San José\u003cstrong> \u003c/strong>\u003c/em>\u003c/p>\n\n\n\n\u003cp>This East San José tea, coffee and chè shop sells a wide variety of Vietnamese-inspired coffee and tea drinks. Matcha is the powerhouse of the menu, available in 10 different flavors, many of them featuring Southeast Asian ingredients like pandan, guava, banana cream and mango sticky rice. \u003c/p>\n\n\n\n\u003cp>The matcha at Aroma is strong, but not overpoweringly bitter. The quality of the tea shines through even when paired with thick, sweet, syrupy banana, mango and yuzu puddings.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-04-BL-KQED.jpg\" alt=\"A matcha parfait in a sundae glass, layered with fresh strawberries and ice cream.\" class=\"wp-image-13993421\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-04-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-04-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-04-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-04-BL-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Another view of the matcha strawberry parfait at Matsu Matcha. (Beth LaBerge/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/matsumatcha.usa/\">Matsu Matcha\u003c/a> \u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003cem>3030 El Camino Real, Santa Clara\u003c/em>\u003c/p>\n\n\n\n\u003cp> A calm oasis located inside a busy shopping plaza in Santa Clara, Matsu serves bright green matcha in many different formats. The cafe’s extensive menu offers matcha gelato (available in five levels of increasing intensity, plus a seasonal flavor), matcha floats, matcha flights and much more. \u003c/p>\n\n\n\n\u003cp>The matcha flights are a good option for customers who have trouble deciding. They feature a triple dose of matcha, a matcha latte with matcha cream on top, a seasonal matcha (guava during my recent visit) and a matcha float (available in flavors like grape and dark chocolate). \u003c/p>\n",
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"innerHTML": "\n\u003cp>\u003cem>Be sure to check out our full \u003ca href=\"https://www.kqed.org/arts/tag/fall-guide-2026\">2026 Fall Arts Guide\u003c/a> to live music, movies, art, theater, festivals and more in the Bay Area.\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003cem>Be sure to check out our full \u003ca href=\"https://www.kqed.org/arts/tag/fall-guide-2026\">2026 Fall Arts Guide\u003c/a> to live music, movies, art, theater, festivals and more in the Bay Area.\u003c/em>\u003c/p>\n"
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"innerHTML": "\n\u003cp>These days, every young person in the Bay Area seems to be walking around with some variation of the same green drink: matcha. Traditionally made by whisking finely ground green tea leaves with hot water, the beverage has been used for ceremonial practices in \u003ca href=\"https://www.kqed.org/arts/tag/japanese-food\">Japan\u003c/a> for thousands of years. Over the past decade, however, the vibrant drink has taken America by storm. The United States now imports \u003ca href=\"https://www.youtube.com/watch?v=kd2PpIvUKwo\">over 2,000 tons\u003c/a> of matcha per year, turning the tea powder into drinks, ice cream treats and even skin care products. \u003c/p>\n",
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"\n\u003cp>These days, every young person in the Bay Area seems to be walking around with some variation of the same green drink: matcha. Traditionally made by whisking finely ground green tea leaves with hot water, the beverage has been used for ceremonial practices in \u003ca href=\"https://www.kqed.org/arts/tag/japanese-food\">Japan\u003c/a> for thousands of years. Over the past decade, however, the vibrant drink has taken America by storm. The United States now imports \u003ca href=\"https://www.youtube.com/watch?v=kd2PpIvUKwo\">over 2,000 tons\u003c/a> of matcha per year, turning the tea powder into drinks, ice cream treats and even skin care products. \u003c/p>\n"
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"innerHTML": "\n\u003cp>Here in the Bay, it feels like a new matcha cafe or matcha-forward coffee shop opens almost every day. Each place offers its own take on the drink, whether it be a latte with your choice of milk, an obsessively sweet concoction of cookie butters and banana puddings, or a simple americano.\u003c/p>\n",
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"\n\u003cp>Here in the Bay, it feels like a new matcha cafe or matcha-forward coffee shop opens almost every day. Each place offers its own take on the drink, whether it be a latte with your choice of milk, an obsessively sweet concoction of cookie butters and banana puddings, or a simple americano.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Matcha, like life, is all about balance. I spent the past several weeks trying many of the Bay Area’s hundreds of matcha cafes. Here are some of my favorites. \u003c/p>\n",
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"\n\u003cp>Matcha, like life, is all about balance. I spent the past several weeks trying many of the Bay Area’s hundreds of matcha cafes. Here are some of my favorites. \u003c/p>\n"
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"\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>EAST BAY: \u003c/strong>\u003c/h2>\n"
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"alt": "Hand holding a cup of iced coffee topped with a layer of pale green matcha cream.",
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/082126-FALLARTSGUIDEMATCHAINTHEBAY-15-MC-KQED.jpg\" alt=\"Hand holding a cup of iced coffee topped with a layer of pale green matcha cream.\" class=\"wp-image-13993215\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/082126-FALLARTSGUIDEMATCHAINTHEBAY-15-MC-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/082126-FALLARTSGUIDEMATCHAINTHEBAY-15-MC-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/082126-FALLARTSGUIDEMATCHAINTHEBAY-15-MC-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/082126-FALLARTSGUIDEMATCHAINTHEBAY-15-MC-KQED-1536x1025.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">The matcha americano with cream top at Yume Mori on August 21, 2026, in Berkeley.\u003ccite class=\"wp-inline-image-credit\"> (Miles Cull/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
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"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/082126-FALLARTSGUIDEMATCHAINTHEBAY-15-MC-KQED.jpg\" alt=\"Hand holding a cup of iced coffee topped with a layer of pale green matcha cream.\" class=\"wp-image-13993215\" />\u003cfigcaption class=\"wp-element-caption\">The matcha americano with cream top at Yume Mori on August 21, 2026, in Berkeley.\u003ccite class=\"wp-inline-image-credit\"> (Miles Cull/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"attrs": {
"text": "Yume Mori ",
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"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/yumemori.matcha/\">Yume Mori \u003c/a>\u003c/strong>\u003c/h2>\n",
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"\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/yumemori.matcha/\">Yume Mori \u003c/a>\u003c/strong>\u003c/h2>\n"
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"innerHTML": "\n\u003cp>\u003cem>2319 Shattuck Ave., Berkeley\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003cem>2319 Shattuck Ave., Berkeley\u003c/em>\u003c/p>\n"
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"innerHTML": "\n\u003cp>Jazz plays inside this minimalist cafe located in a line of popular matcha cafes near UC Berkeley. The spot is hard to miss because there is always a crowd of people waiting outside — tweens holding mom’s spot in line while she searches for a parking space.\u003c/p>\n",
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"\n\u003cp>Jazz plays inside this minimalist cafe located in a line of popular matcha cafes near UC Berkeley. The spot is hard to miss because there is always a crowd of people waiting outside — tweens holding mom’s spot in line while she searches for a parking space.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Yume Mori is one of the few shops where customers get to choose a specific regional variety of matcha for your drink, each one boasting a different flavor profile. The cafe also serves matcha soft serve, matcha crepes and house specialties like clear matcha (made with coconut water and topped with matcha cream) and genmaicha lattes (made with green tea blended with roasted rice). The matcha here has a vibrant color and taste, but if you don’t care for those intense nutty and astringent flavors, there are also sweeter options like tiramisu, yuzu miso and cold brew options. \u003c/p>\n",
"innerContent": [
"\n\u003cp>Yume Mori is one of the few shops where customers get to choose a specific regional variety of matcha for your drink, each one boasting a different flavor profile. The cafe also serves matcha soft serve, matcha crepes and house specialties like clear matcha (made with coconut water and topped with matcha cream) and genmaicha lattes (made with green tea blended with roasted rice). The matcha here has a vibrant color and taste, but if you don’t care for those intense nutty and astringent flavors, there are also sweeter options like tiramisu, yuzu miso and cold brew options. \u003c/p>\n"
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{
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"attrs": {
"text": "Mind Coffee",
"level": 2
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"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/mindcoffee.ca/\">Mind Coffee\u003c/a>\u003c/strong>\u003c/h2>\n",
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"\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/mindcoffee.ca/\">Mind Coffee\u003c/a>\u003c/strong>\u003c/h2>\n"
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"innerHTML": "\n\u003cp>\u003cem>1816 Euclid Ave., Berkeley\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003cem>1816 Euclid Ave., Berkeley\u003c/em>\u003c/p>\n"
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"innerHTML": "\n\u003cp>Away from the traffic of the busier parts of Berkeley sits Mind Coffee, a popular study spot for students on the north side of campus. Mind has a large selection of coffee, teas and pastries, and the matcha drinks, in particular, are some of the most creative in the Bay. \u003c/p>\n",
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"\n\u003cp>Away from the traffic of the busier parts of Berkeley sits Mind Coffee, a popular study spot for students on the north side of campus. Mind has a large selection of coffee, teas and pastries, and the matcha drinks, in particular, are some of the most creative in the Bay. \u003c/p>\n"
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"innerHTML": "\n\u003cp>The Einspänners are especially popular here. These froth-topped drinks, named after a type of horse-drawn carriage, originated in Vienna, Austria. But they’d been a fixture in Korean dramas for years by the time they made their way to the States. Einspänners are traditionally a coffee drink, but Mind features less common versions like an Earl Grey matcha Einspänner latte (which tastes a bit like a sweet, syrupy bowl of cereal) and an iced matcha sakura Einspänner with pink milk, which transports you into a forest of cherry blossom trees.\u003c/p>\n",
"innerContent": [
"\n\u003cp>The Einspänners are especially popular here. These froth-topped drinks, named after a type of horse-drawn carriage, originated in Vienna, Austria. But they’d been a fixture in Korean dramas for years by the time they made their way to the States. Einspänners are traditionally a coffee drink, but Mind features less common versions like an Earl Grey matcha Einspänner latte (which tastes a bit like a sweet, syrupy bowl of cereal) and an iced matcha sakura Einspänner with pink milk, which transports you into a forest of cherry blossom trees.\u003c/p>\n"
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{
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"attrs": {
"id": 13993222,
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"alt": "Matcha latte and strawberry matcha latte on a sun-dappled wooden table.",
"srcset": "https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-9-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-9-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-9-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-9-KQED-1536x1024.jpg 1536w",
"sizes": "(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)"
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-9-KQED.jpg\" alt=\"Matcha latte and strawberry matcha latte on a sun-dappled wooden table.\" class=\"wp-image-13993222\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-9-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-9-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-9-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-9-KQED-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">A matcha latte and strawberry matcha latte from Kitsch Coffee in Oakland on Aug. 20, 2026.\u003ccite class=\"wp-inline-image-credit\"> (Nina Glick/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
"innerContent": [
"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-9-KQED.jpg\" alt=\"Matcha latte and strawberry matcha latte on a sun-dappled wooden table.\" class=\"wp-image-13993222\" />\u003cfigcaption class=\"wp-element-caption\">A matcha latte and strawberry matcha latte from Kitsch Coffee in Oakland on Aug. 20, 2026.\u003ccite class=\"wp-inline-image-credit\"> (Nina Glick/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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{
"blockName": "core/heading",
"attrs": {
"text": "Kitsch Coffee",
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"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/kitschcoffeeoakland/\">Kitsch Coffee\u003c/a>\u003c/strong>\u003c/h2>\n",
"innerContent": [
"\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/kitschcoffeeoakland/\">Kitsch Coffee\u003c/a>\u003c/strong>\u003c/h2>\n"
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{
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"innerHTML": "\n\u003cp>\u003cem>590 2nd St., Oakland\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003cem>590 2nd St., Oakland\u003c/em>\u003c/p>\n"
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"innerHTML": "\n\u003cp>Kitsch Coffee shares space with a vintage furniture and home goods store in Jack London Square. The big open space is always full with people working behind laptops, chatting with friends or sifting through racks of vintage clothes. \u003c/p>\n",
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"\n\u003cp>Kitsch Coffee shares space with a vintage furniture and home goods store in Jack London Square. The big open space is always full with people working behind laptops, chatting with friends or sifting through racks of vintage clothes. \u003c/p>\n"
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{
"blockName": "core/paragraph",
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"innerHTML": "\n\u003cp>Kitsch is a coffee shop, but the place takes matcha seriously. Matcha here is bright green and can be amped up with housemade syrups with flavors like ginger and lavender. The carrot cake matcha even comes with a cream cheese foam to mimic the frosting on a slice of cake. \u003c/p>\n",
"innerContent": [
"\n\u003cp>Kitsch is a coffee shop, but the place takes matcha seriously. Matcha here is bright green and can be amped up with housemade syrups with flavors like ginger and lavender. The carrot cake matcha even comes with a cream cheese foam to mimic the frosting on a slice of cake. \u003c/p>\n"
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{
"blockName": "core/heading",
"attrs": {
"text": "For the Love of Matcha",
"level": 2
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"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/fortheloveofmatchacafe/\">For the Love of Matcha\u003c/a>\u003c/strong>\u003c/h2>\n",
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"\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/fortheloveofmatchacafe/\">For the Love of Matcha\u003c/a>\u003c/strong>\u003c/h2>\n"
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{
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"innerHTML": "\n\u003cp>\u003cem>Grand Lake Farmers Market (Grand Avenue and Lake Park Avenue, Oakland)\u003cbr>Temescal Farmers Market (5300 Claremont Ave., Oakland)\u003c/em>\u003c/p>\n",
"innerContent": [
"\n\u003cp>\u003cem>Grand Lake Farmers Market (Grand Avenue and Lake Park Avenue, Oakland)\u003cbr>Temescal Farmers Market (5300 Claremont Ave., Oakland)\u003c/em>\u003c/p>\n"
],
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{
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"innerHTML": "\n\u003cp>This weekly pop-up at the Grand Lake and Temescal farmers markets closes once it sells out, so it’s best to arrive early. \u003c/p>\n",
"innerContent": [
"\n\u003cp>This weekly pop-up at the Grand Lake and Temescal farmers markets closes once it sells out, so it’s best to arrive early. \u003c/p>\n"
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{
"blockName": "core/paragraph",
"attrs": {
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"innerHTML": "\n\u003cp>The menu rotates based on the season. For summer, they have sweet corn, fig, vanilla and the forever favorite strawberry matcha latte. The farmers market stand is popular, so oftentimes you’ll find many of the flavors crossed out in permanent marker. The Matchacano is my go-to drink, but you can always up the flavor with their seasonal syrups and cream tops. \u003c/p>\n",
"innerContent": [
"\n\u003cp>The menu rotates based on the season. For summer, they have sweet corn, fig, vanilla and the forever favorite strawberry matcha latte. The farmers market stand is popular, so oftentimes you’ll find many of the flavors crossed out in permanent marker. The Matchacano is my go-to drink, but you can always up the flavor with their seasonal syrups and cream tops. \u003c/p>\n"
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{
"blockName": "core/image",
"attrs": {
"id": 13993225,
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"linkDestination": "none",
"alt": "Hand holding matcha soft serve ice cream on a sugar cone.",
"srcset": "https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-30-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-30-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-30-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-30-KQED-1536x1024.jpg 1536w",
"sizes": "(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)"
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-30-KQED.jpg\" alt=\"Hand holding matcha soft serve ice cream on a sugar cone.\" class=\"wp-image-13993225\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-30-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-30-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-30-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-30-KQED-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">A customer holds a matcha-and-vanilla swirl soft serve ice cream cone from Urban Matcha in Castro Valley on Aug. 20, 2026\u003ccite class=\"wp-inline-image-credit\"> (Nina Glick/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
"innerContent": [
"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-30-KQED.jpg\" alt=\"Hand holding matcha soft serve ice cream on a sugar cone.\" class=\"wp-image-13993225\" />\u003cfigcaption class=\"wp-element-caption\">A customer holds a matcha-and-vanilla swirl soft serve ice cream cone from Urban Matcha in Castro Valley on Aug. 20, 2026\u003ccite class=\"wp-inline-image-credit\"> (Nina Glick/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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{
"blockName": "core/heading",
"attrs": {
"text": "Urban Matcha ",
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"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/urbanmatcha.castrovalley/\">Urban Matcha \u003c/a>\u003c/strong>\u003c/h2>\n",
"innerContent": [
"\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/urbanmatcha.castrovalley/\">Urban Matcha \u003c/a>\u003c/strong>\u003c/h2>\n"
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"innerHTML": "\n\u003cp>\u003cem>3311 Castro Valley Blvd., Castro Valley\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003cem>3311 Castro Valley Blvd., Castro Valley\u003c/em>\u003c/p>\n"
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{
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"innerHTML": "\n\u003cp>A hidden gem in suburban Castro Valley, Urban Matcha provides a matcha oasis in a somewhat unlikely part of the Bay. At 7 p.m. on a recent Tuesday evening, the cafe was full of chatty teens, people finding a calm place to get work done and families ending their night with their favorite sweet treats. \u003c/p>\n",
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"\n\u003cp>A hidden gem in suburban Castro Valley, Urban Matcha provides a matcha oasis in a somewhat unlikely part of the Bay. At 7 p.m. on a recent Tuesday evening, the cafe was full of chatty teens, people finding a calm place to get work done and families ending their night with their favorite sweet treats. \u003c/p>\n"
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{
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"innerHTML": "\n\u003cp>Part of a chain that extends from California to Las Vegas, the cafe is especially notable for its matcha-flavored desserts. This is the kind of place where every other customer walks out with their hands full of matcha parfaits loaded with agar jelly, corn flakes, matcha gelato, red bean paste, mochi balls and a big scoop of matcha soft serve. \u003c/p>\n",
"innerContent": [
"\n\u003cp>Part of a chain that extends from California to Las Vegas, the cafe is especially notable for its matcha-flavored desserts. This is the kind of place where every other customer walks out with their hands full of matcha parfaits loaded with agar jelly, corn flakes, matcha gelato, red bean paste, mochi balls and a big scoop of matcha soft serve. \u003c/p>\n"
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"attrs": {
"text": "SAN FRANCISCO: ",
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"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>SAN FRANCISCO: \u003c/strong>\u003c/h2>\n",
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"\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>SAN FRANCISCO: \u003c/strong>\u003c/h2>\n"
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{
"blockName": "core/heading",
"attrs": {
"text": "Constance Tea",
"level": 2
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"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/constance.tea/\">Constance Tea\u003c/a>\u003c/strong>\u003c/h2>\n",
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"\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/constance.tea/\">Constance Tea\u003c/a>\u003c/strong>\u003c/h2>\n"
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"innerHTML": "\n\u003cp>\u003cem>3512 Balboa St., San Francisco\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003cem>3512 Balboa St., San Francisco\u003c/em>\u003c/p>\n"
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"innerHTML": "\n\u003cp>Located on Balboa Street, in the Outer Richmond, Constance Tea is the only place in San Francisco where tea leaves are stone-milled into matcha in house. This new shop isn’t the place to find the drinks that satisfy your sweet tooth. Instead, Constance focuses on the basics: a small selection of hōjicha (roasted green tea), Einspänners and traditional matcha drinks made with matcha sourced from various regions in Japan, showcasing different flavor profiles. \u003c/p>\n",
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"\n\u003cp>Located on Balboa Street, in the Outer Richmond, Constance Tea is the only place in San Francisco where tea leaves are stone-milled into matcha in house. This new shop isn’t the place to find the drinks that satisfy your sweet tooth. Instead, Constance focuses on the basics: a small selection of hōjicha (roasted green tea), Einspänners and traditional matcha drinks made with matcha sourced from various regions in Japan, showcasing different flavor profiles. \u003c/p>\n"
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{
"blockName": "core/paragraph",
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"innerHTML": "\n\u003cp>During a recent visit, my matcha americano was a vivid green, perfectly balanced between earthiness and a nutty aftertaste, with a cream top that provided just the right amount of milkiness to complement the grassy taste of the tea. \u003c/p>\n",
"innerContent": [
"\n\u003cp>During a recent visit, my matcha americano was a vivid green, perfectly balanced between earthiness and a nutty aftertaste, with a cream top that provided just the right amount of milkiness to complement the grassy taste of the tea. \u003c/p>\n"
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{
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"attrs": {
"id": 13993221,
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"alt": "Two customers side by side holding creamy matcha drinks.",
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"sizes": "(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)"
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHAINTHEBAY-11-BL-KQED.jpg\" alt=\"Two customers side by side holding creamy matcha drinks.\" class=\"wp-image-13993221\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHAINTHEBAY-11-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHAINTHEBAY-11-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHAINTHEBAY-11-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHAINTHEBAY-11-BL-KQED-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">Customers hold their matcha drinks at Ceré Tea on Valencia Street in San Francisco on Aug. 20, 2026. The tea shop specializes in matcha and hōjicha drinks.\u003ccite class=\"wp-inline-image-credit\"> (Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
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"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHAINTHEBAY-11-BL-KQED.jpg\" alt=\"Two customers side by side holding creamy matcha drinks.\" class=\"wp-image-13993221\" />\u003cfigcaption class=\"wp-element-caption\">Customers hold their matcha drinks at Ceré Tea on Valencia Street in San Francisco on Aug. 20, 2026. The tea shop specializes in matcha and hōjicha drinks.\u003ccite class=\"wp-inline-image-credit\"> (Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"attrs": {
"text": "Ceré Tea ",
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"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/cereteaxyz/\">Ceré Tea \u003c/a>\u003c/strong>\u003c/h2>\n",
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"\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/cereteaxyz/\">Ceré Tea \u003c/a>\u003c/strong>\u003c/h2>\n"
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"innerHTML": "\n\u003cp>\u003cem>1186 Valencia St., San Francisco (and other locations)\u003c/em>\u003c/p>\n",
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"innerHTML": "\n\u003cp>This popular matcha spot in the Mission, with locations throughout the Bay Area, has all the makings for a viral cafe, with its full-body selfie mirror and minimalist design. The menu puts matcha and hōjicha at the forefront, featuring drinks infused with yuzu, ube, guava and more. \u003c/p>\n",
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"\n\u003cp>This popular matcha spot in the Mission, with locations throughout the Bay Area, has all the makings for a viral cafe, with its full-body selfie mirror and minimalist design. The menu puts matcha and hōjicha at the forefront, featuring drinks infused with yuzu, ube, guava and more. \u003c/p>\n"
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"innerHTML": "\n\u003cp>The matcha leans toward the brighter and more bitter side, but you can always sweeten the deal with a banana or crème brûlée cream top. Trendy offerings like Einspänners and cheese cream toppings are also available. \u003c/p>\n",
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"\n\u003cp>The matcha leans toward the brighter and more bitter side, but you can always sweeten the deal with a banana or crème brûlée cream top. Trendy offerings like Einspänners and cheese cream toppings are also available. \u003c/p>\n"
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"attrs": {
"text": "Matcha Café Maiko ",
"level": 2
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"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/matchacafemaiko/\">Matcha Café Maiko \u003c/a>\u003c/strong>\u003c/h2>\n",
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"\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/matchacafemaiko/\">Matcha Café Maiko \u003c/a>\u003c/strong>\u003c/h2>\n"
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"innerHTML": "\n\u003cp>\u003cem>1581 Webster St., San Francisco (and other locations)\u003c/em>\u003c/p>\n",
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"innerHTML": "\n\u003cp>This wildly popular Honolulu-based chain has become a Bay Area mall staple. It’s a quick, convenient and portable way to take your matcha to go. Big chains often don’t maintain their quality, but Maiko is always consistent, offering a convenient option to grab your matcha on the go. \u003c/p>\n",
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"\n\u003cp>This wildly popular Honolulu-based chain has become a Bay Area mall staple. It’s a quick, convenient and portable way to take your matcha to go. Big chains often don’t maintain their quality, but Maiko is always consistent, offering a convenient option to grab your matcha on the go. \u003c/p>\n"
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"innerHTML": "\n\u003cp>Perfect for a matcha beginner, the shop is known for its wide variety of matcha desserts:soft serves, shaved ices, parfaits, frappes and floats. The matcha here strikes just the right balance of sweetness and rich matcha flavor, providing the best caffeine boost after a day at the mall.\u003c/p>\n",
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"\n\u003cp>Perfect for a matcha beginner, the shop is known for its wide variety of matcha desserts:soft serves, shaved ices, parfaits, frappes and floats. The matcha here strikes just the right balance of sweetness and rich matcha flavor, providing the best caffeine boost after a day at the mall.\u003c/p>\n"
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"text": "SOUTH BAY AND PENINSULA: ",
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"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>SOUTH BAY AND PENINSULA: \u003c/strong>\u003c/h2>\n",
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"\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>SOUTH BAY AND PENINSULA: \u003c/strong>\u003c/h2>\n"
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"alt": "A matcha drink with white swirls of crème brûlée–flavored cream.",
"srcset": "https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-10-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-10-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-10-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-10-BL-KQED-1536x1024.jpg 1536w",
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-10-BL-KQED.jpg\" alt=\"A matcha drink with white swirls of crème brûlée–flavored cream.\" class=\"wp-image-13993424\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-10-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-10-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-10-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-10-BL-KQED-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">The crème brûlée matcha swirl at Izumi Matcha in San Mateo on Aug. 27, 2026.\u003ccite class=\"wp-inline-image-credit\"> (Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
"innerContent": [
"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-10-BL-KQED.jpg\" alt=\"A matcha drink with white swirls of crème brûlée–flavored cream.\" class=\"wp-image-13993424\" />\u003cfigcaption class=\"wp-element-caption\">The crème brûlée matcha swirl at Izumi Matcha in San Mateo on Aug. 27, 2026.\u003ccite class=\"wp-inline-image-credit\"> (Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"text": "Izumi Matcha ",
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"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/izumi.matcha/\">Izumi Matcha \u003c/a>\u003c/strong>\u003c/h2>\n",
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"\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/izumi.matcha/\">Izumi Matcha \u003c/a>\u003c/strong>\u003c/h2>\n"
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"innerHTML": "\n\u003cp>\u003cem>180 E. 3rd Ave. Unit 100A, San Mateo\u003c/em>\u003c/p>\n",
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"innerHTML": "\n\u003cp>With three locations in the Peninsula and South Bay, Izumi is one of the only cafes in the US that \u003ca href=\"https://izumimatcha.com/premium-matcha-powder/\">sources its matcha from Marukyu Koyamaen\u003c/a>, a highly regarded producer in Uji, Japan. Inside, the walls are lined with tins of the Marukyu matcha powder, along with tea kettles, matcha serving bowls and matcha whisks. \u003c/p>\n",
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"\n\u003cp>With three locations in the Peninsula and South Bay, Izumi is one of the only cafes in the US that \u003ca href=\"https://izumimatcha.com/premium-matcha-powder/\">sources its matcha from Marukyu Koyamaen\u003c/a>, a highly regarded producer in Uji, Japan. Inside, the walls are lined with tins of the Marukyu matcha powder, along with tea kettles, matcha serving bowls and matcha whisks. \u003c/p>\n"
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"innerHTML": "\n\u003cp>The broad menu of teas and desserts really highlight the quality of the matcha itself. The matcha latte options include trendy flavors like a crème brûlée swirl that adds an element of creaminess as a counterpoint to the bright matcha flavor. In addition to the drinks, the shop also offers a diverse selection of matcha- and tea-flavored ice creams — everything from ube to “intense matcha.”\u003c/p>\n",
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"\n\u003cp>The broad menu of teas and desserts really highlight the quality of the matcha itself. The matcha latte options include trendy flavors like a crème brûlée swirl that adds an element of creaminess as a counterpoint to the bright matcha flavor. In addition to the drinks, the shop also offers a diverse selection of matcha- and tea-flavored ice creams — everything from ube to “intense matcha.”\u003c/p>\n"
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"attrs": {
"text": "Aroma",
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"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/aroma.cct/\">Aroma\u003c/a> \u003c/strong>\u003c/h2>\n",
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"\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/aroma.cct/\">Aroma\u003c/a> \u003c/strong>\u003c/h2>\n"
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"innerHTML": "\n\u003cp>\u003cem>3005 Silver Creek Rd. Ste. 150, San José\u003cstrong> \u003c/strong>\u003c/em>\u003c/p>\n",
"innerContent": [
"\n\u003cp>\u003cem>3005 Silver Creek Rd. Ste. 150, San José\u003cstrong> \u003c/strong>\u003c/em>\u003c/p>\n"
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"innerHTML": "\n\u003cp>This East San José tea, coffee and chè shop sells a wide variety of Vietnamese-inspired coffee and tea drinks. Matcha is the powerhouse of the menu, available in 10 different flavors, many of them featuring Southeast Asian ingredients like pandan, guava, banana cream and mango sticky rice. \u003c/p>\n",
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"\n\u003cp>This East San José tea, coffee and chè shop sells a wide variety of Vietnamese-inspired coffee and tea drinks. Matcha is the powerhouse of the menu, available in 10 different flavors, many of them featuring Southeast Asian ingredients like pandan, guava, banana cream and mango sticky rice. \u003c/p>\n"
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"innerHTML": "\n\u003cp>The matcha at Aroma is strong, but not overpoweringly bitter. The quality of the tea shines through even when paired with thick, sweet, syrupy banana, mango and yuzu puddings.\u003c/p>\n",
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"\n\u003cp>The matcha at Aroma is strong, but not overpoweringly bitter. The quality of the tea shines through even when paired with thick, sweet, syrupy banana, mango and yuzu puddings.\u003c/p>\n"
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"alt": "A matcha parfait in a sundae glass, layered with fresh strawberries and ice cream.",
"srcset": "https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-04-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-04-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-04-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-04-BL-KQED-1536x1024.jpg 1536w",
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-04-BL-KQED.jpg\" alt=\"A matcha parfait in a sundae glass, layered with fresh strawberries and ice cream.\" class=\"wp-image-13993421\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-04-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-04-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-04-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-04-BL-KQED-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">Another view of the matcha strawberry parfait at Matsu Matcha.\u003ccite class=\"wp-inline-image-credit\"> (Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
"innerContent": [
"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-04-BL-KQED.jpg\" alt=\"A matcha parfait in a sundae glass, layered with fresh strawberries and ice cream.\" class=\"wp-image-13993421\" />\u003cfigcaption class=\"wp-element-caption\">Another view of the matcha strawberry parfait at Matsu Matcha.\u003ccite class=\"wp-inline-image-credit\"> (Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/matsumatcha.usa/\">Matsu Matcha\u003c/a> \u003c/strong>\u003c/h2>\n"
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"innerHTML": "\n\u003cp>\u003cem>3030 El Camino Real, Santa Clara\u003c/em>\u003c/p>\n",
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"innerHTML": "\n\u003cp> A calm oasis located inside a busy shopping plaza in Santa Clara, Matsu serves bright green matcha in many different formats. The cafe’s extensive menu offers matcha gelato (available in five levels of increasing intensity, plus a seasonal flavor), matcha floats, matcha flights and much more. \u003c/p>\n",
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"\n\u003cp> A calm oasis located inside a busy shopping plaza in Santa Clara, Matsu serves bright green matcha in many different formats. The cafe’s extensive menu offers matcha gelato (available in five levels of increasing intensity, plus a seasonal flavor), matcha floats, matcha flights and much more. \u003c/p>\n"
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"innerHTML": "\n\u003cp>The matcha flights are a good option for customers who have trouble deciding. They feature a triple dose of matcha, a matcha latte with matcha cream on top, a seasonal matcha (guava during my recent visit) and a matcha float (available in flavors like grape and dark chocolate). \u003c/p>\n",
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"\n\u003cp>The matcha flights are a good option for customers who have trouble deciding. They feature a triple dose of matcha, a matcha latte with matcha cream on top, a seasonal matcha (guava during my recent visit) and a matcha float (available in flavors like grape and dark chocolate). \u003c/p>\n"
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"excerpt": "A guide to the best matcha lattes, Einspänners and soft serve in the Bay.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>\u003cem>Be sure to check out our full \u003ca href=\"https://www.kqed.org/arts/tag/fall-guide-2026\">2026 Fall Arts Guide\u003c/a> to live music, movies, art, theater, festivals and more in the Bay Area.\u003c/em>\u003c/p>\n\n\n\n\u003cp>These days, every young person in the Bay Area seems to be walking around with some variation of the same green drink: matcha. Traditionally made by whisking finely ground green tea leaves with hot water, the beverage has been used for ceremonial practices in \u003ca href=\"https://www.kqed.org/arts/tag/japanese-food\">Japan\u003c/a> for thousands of years. Over the past decade, however, the vibrant drink has taken America by storm. The United States now imports \u003ca href=\"https://www.youtube.com/watch?v=kd2PpIvUKwo\">over 2,000 tons\u003c/a> of matcha per year, turning the tea powder into drinks, ice cream treats and even skin care products. \u003c/p>\n\n\n\n\u003cp>Here in the Bay, it feels like a new matcha cafe or matcha-forward coffee shop opens almost every day. Each place offers its own take on the drink, whether it be a latte with your choice of milk, an obsessively sweet concoction of cookie butters and banana puddings, or a simple americano.\u003c/p>\n\n\n\n\u003cp>Matcha, like life, is all about balance. I spent the past several weeks trying many of the Bay Area’s hundreds of matcha cafes. Here are some of my favorites. \u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>EAST BAY: \u003c/strong>\u003c/h2>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/082126-FALLARTSGUIDEMATCHAINTHEBAY-15-MC-KQED.jpg\" alt=\"Hand holding a cup of iced coffee topped with a layer of pale green matcha cream.\" class=\"wp-image-13993215\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/082126-FALLARTSGUIDEMATCHAINTHEBAY-15-MC-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/082126-FALLARTSGUIDEMATCHAINTHEBAY-15-MC-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/082126-FALLARTSGUIDEMATCHAINTHEBAY-15-MC-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/082126-FALLARTSGUIDEMATCHAINTHEBAY-15-MC-KQED-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">The matcha americano with cream top at Yume Mori on August 21, 2026, in Berkeley. (Miles Cull/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/yumemori.matcha/\">Yume Mori \u003c/a>\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003cem>2319 Shattuck Ave., Berkeley\u003c/em>\u003c/p>\n\n\n\n\u003cp>Jazz plays inside this minimalist cafe located in a line of popular matcha cafes near UC Berkeley. The spot is hard to miss because there is always a crowd of people waiting outside — tweens holding mom’s spot in line while she searches for a parking space.\u003c/p>\n\n\n\n\u003cp>Yume Mori is one of the few shops where customers get to choose a specific regional variety of matcha for your drink, each one boasting a different flavor profile. The cafe also serves matcha soft serve, matcha crepes and house specialties like clear matcha (made with coconut water and topped with matcha cream) and genmaicha lattes (made with green tea blended with roasted rice). The matcha here has a vibrant color and taste, but if you don’t care for those intense nutty and astringent flavors, there are also sweeter options like tiramisu, yuzu miso and cold brew options. \u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/mindcoffee.ca/\">Mind Coffee\u003c/a>\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003cem>1816 Euclid Ave., Berkeley\u003c/em>\u003c/p>\n\n\n\n\u003cp>Away from the traffic of the busier parts of Berkeley sits Mind Coffee, a popular study spot for students on the north side of campus. Mind has a large selection of coffee, teas and pastries, and the matcha drinks, in particular, are some of the most creative in the Bay. \u003c/p>\n\n\n\n\u003cp>The Einspänners are especially popular here. These froth-topped drinks, named after a type of horse-drawn carriage, originated in Vienna, Austria. But they’d been a fixture in Korean dramas for years by the time they made their way to the States. Einspänners are traditionally a coffee drink, but Mind features less common versions like an Earl Grey matcha Einspänner latte (which tastes a bit like a sweet, syrupy bowl of cereal) and an iced matcha sakura Einspänner with pink milk, which transports you into a forest of cherry blossom trees.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-9-KQED.jpg\" alt=\"Matcha latte and strawberry matcha latte on a sun-dappled wooden table.\" class=\"wp-image-13993222\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-9-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-9-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-9-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-9-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">A matcha latte and strawberry matcha latte from Kitsch Coffee in Oakland on Aug. 20, 2026. (Nina Glick/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/kitschcoffeeoakland/\">Kitsch Coffee\u003c/a>\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003cem>590 2nd St., Oakland\u003c/em>\u003c/p>\n\n\n\n\u003cp>Kitsch Coffee shares space with a vintage furniture and home goods store in Jack London Square. The big open space is always full with people working behind laptops, chatting with friends or sifting through racks of vintage clothes. \u003c/p>\n\n\n\n\u003cp>Kitsch is a coffee shop, but the place takes matcha seriously. Matcha here is bright green and can be amped up with housemade syrups with flavors like ginger and lavender. The carrot cake matcha even comes with a cream cheese foam to mimic the frosting on a slice of cake. \u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/fortheloveofmatchacafe/\">For the Love of Matcha\u003c/a>\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003cem>Grand Lake Farmers Market (Grand Avenue and Lake Park Avenue, Oakland)\u003cbr>Temescal Farmers Market (5300 Claremont Ave., Oakland)\u003c/em>\u003c/p>\n\n\n\n\u003cp>This weekly pop-up at the Grand Lake and Temescal farmers markets closes once it sells out, so it’s best to arrive early. \u003c/p>\n\n\n\n\u003cp>The menu rotates based on the season. For summer, they have sweet corn, fig, vanilla and the forever favorite strawberry matcha latte. The farmers market stand is popular, so oftentimes you’ll find many of the flavors crossed out in permanent marker. The Matchacano is my go-to drink, but you can always up the flavor with their seasonal syrups and cream tops. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-30-KQED.jpg\" alt=\"Hand holding matcha soft serve ice cream on a sugar cone.\" class=\"wp-image-13993225\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-30-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-30-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-30-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHA-NG-30-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">A customer holds a matcha-and-vanilla swirl soft serve ice cream cone from Urban Matcha in Castro Valley on Aug. 20, 2026 (Nina Glick/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/urbanmatcha.castrovalley/\">Urban Matcha \u003c/a>\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003cem>3311 Castro Valley Blvd., Castro Valley\u003c/em>\u003c/p>\n\n\n\n\u003cp>A hidden gem in suburban Castro Valley, Urban Matcha provides a matcha oasis in a somewhat unlikely part of the Bay. At 7 p.m. on a recent Tuesday evening, the cafe was full of chatty teens, people finding a calm place to get work done and families ending their night with their favorite sweet treats. \u003c/p>\n\n\n\n\u003cp>Part of a chain that extends from California to Las Vegas, the cafe is especially notable for its matcha-flavored desserts. This is the kind of place where every other customer walks out with their hands full of matcha parfaits loaded with agar jelly, corn flakes, matcha gelato, red bean paste, mochi balls and a big scoop of matcha soft serve. \u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>SAN FRANCISCO: \u003c/strong>\u003c/h2>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/constance.tea/\">Constance Tea\u003c/a>\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003cem>3512 Balboa St., San Francisco\u003c/em>\u003c/p>\n\n\n\n\u003cp>Located on Balboa Street, in the Outer Richmond, Constance Tea is the only place in San Francisco where tea leaves are stone-milled into matcha in house. This new shop isn’t the place to find the drinks that satisfy your sweet tooth. Instead, Constance focuses on the basics: a small selection of hōjicha (roasted green tea), Einspänners and traditional matcha drinks made with matcha sourced from various regions in Japan, showcasing different flavor profiles. \u003c/p>\n\n\n\n\u003cp>During a recent visit, my matcha americano was a vivid green, perfectly balanced between earthiness and a nutty aftertaste, with a cream top that provided just the right amount of milkiness to complement the grassy taste of the tea. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHAINTHEBAY-11-BL-KQED.jpg\" alt=\"Two customers side by side holding creamy matcha drinks.\" class=\"wp-image-13993221\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHAINTHEBAY-11-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHAINTHEBAY-11-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHAINTHEBAY-11-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260820-MATCHAINTHEBAY-11-BL-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Customers hold their matcha drinks at Ceré Tea on Valencia Street in San Francisco on Aug. 20, 2026. The tea shop specializes in matcha and hōjicha drinks. (Beth LaBerge/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/cereteaxyz/\">Ceré Tea \u003c/a>\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003cem>1186 Valencia St., San Francisco (and other locations)\u003c/em>\u003c/p>\n\n\n\n\u003cp>This popular matcha spot in the Mission, with locations throughout the Bay Area, has all the makings for a viral cafe, with its full-body selfie mirror and minimalist design. The menu puts matcha and hōjicha at the forefront, featuring drinks infused with yuzu, ube, guava and more. \u003c/p>\n\n\n\n\u003cp>The matcha leans toward the brighter and more bitter side, but you can always sweeten the deal with a banana or crème brûlée cream top. Trendy offerings like Einspänners and cheese cream toppings are also available. \u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/matchacafemaiko/\">Matcha Café Maiko \u003c/a>\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003cem>1581 Webster St., San Francisco (and other locations)\u003c/em>\u003c/p>\n\n\n\n\u003cp>This wildly popular Honolulu-based chain has become a Bay Area mall staple. It’s a quick, convenient and portable way to take your matcha to go. Big chains often don’t maintain their quality, but Maiko is always consistent, offering a convenient option to grab your matcha on the go. \u003c/p>\n\n\n\n\u003cp>Perfect for a matcha beginner, the shop is known for its wide variety of matcha desserts:soft serves, shaved ices, parfaits, frappes and floats. The matcha here strikes just the right balance of sweetness and rich matcha flavor, providing the best caffeine boost after a day at the mall.\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>SOUTH BAY AND PENINSULA: \u003c/strong>\u003c/h2>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-10-BL-KQED.jpg\" alt=\"A matcha drink with white swirls of crème brûlée–flavored cream.\" class=\"wp-image-13993424\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-10-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-10-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-10-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-10-BL-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">The crème brûlée matcha swirl at Izumi Matcha in San Mateo on Aug. 27, 2026. (Beth LaBerge/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/izumi.matcha/\">Izumi Matcha \u003c/a>\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003cem>180 E. 3rd Ave. Unit 100A, San Mateo\u003c/em>\u003c/p>\n\n\n\n\u003cp>With three locations in the Peninsula and South Bay, Izumi is one of the only cafes in the US that \u003ca href=\"https://izumimatcha.com/premium-matcha-powder/\">sources its matcha from Marukyu Koyamaen\u003c/a>, a highly regarded producer in Uji, Japan. Inside, the walls are lined with tins of the Marukyu matcha powder, along with tea kettles, matcha serving bowls and matcha whisks. \u003c/p>\n\n\n\n\u003cp>The broad menu of teas and desserts really highlight the quality of the matcha itself. The matcha latte options include trendy flavors like a crème brûlée swirl that adds an element of creaminess as a counterpoint to the bright matcha flavor. In addition to the drinks, the shop also offers a diverse selection of matcha- and tea-flavored ice creams — everything from ube to “intense matcha.”\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/aroma.cct/\">Aroma\u003c/a> \u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003cem>3005 Silver Creek Rd. Ste. 150, San José\u003cstrong> \u003c/strong>\u003c/em>\u003c/p>\n\n\n\n\u003cp>This East San José tea, coffee and chè shop sells a wide variety of Vietnamese-inspired coffee and tea drinks. Matcha is the powerhouse of the menu, available in 10 different flavors, many of them featuring Southeast Asian ingredients like pandan, guava, banana cream and mango sticky rice. \u003c/p>\n\n\n\n\u003cp>The matcha at Aroma is strong, but not overpoweringly bitter. The quality of the tea shines through even when paired with thick, sweet, syrupy banana, mango and yuzu puddings.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-04-BL-KQED.jpg\" alt=\"A matcha parfait in a sundae glass, layered with fresh strawberries and ice cream.\" class=\"wp-image-13993421\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-04-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-04-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-04-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/260827-MATCHAINTHEBAY-04-BL-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Another view of the matcha strawberry parfait at Matsu Matcha. (Beth LaBerge/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>\u003ca href=\"https://www.instagram.com/matsumatcha.usa/\">Matsu Matcha\u003c/a> \u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003cem>3030 El Camino Real, Santa Clara\u003c/em>\u003c/p>\n\n\n\n\u003cp> A calm oasis located inside a busy shopping plaza in Santa Clara, Matsu serves bright green matcha in many different formats. The cafe’s extensive menu offers matcha gelato (available in five levels of increasing intensity, plus a seasonal flavor), matcha floats, matcha flights and much more. \u003c/p>\n\n\n\n\u003cp>The matcha flights are a good option for customers who have trouble deciding. They feature a triple dose of matcha, a matcha latte with matcha cream on top, a seasonal matcha (guava during my recent visit) and a matcha float (available in flavors like grape and dark chocolate). \u003c/p>\n\u003c/div>\u003c/p>",
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"slug": "bay-area-restaurants-pay-what-you-can-2026-reems-bombera-sfizio",
"title": "These 9 Bay Area Restaurants Are Asking You to Pay What You Can",
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"headTitle": "These 9 Bay Area Restaurants Are Asking You to Pay What You Can | KQED",
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"content": "\u003cp>It started with a simple idea: In this time when dining out is an increasingly unattainable proposition for so many people, what if restaurants took money out of the equation? What if — for one day, at least — diners only had to pay however much they could \u003ca href=\"https://www.kqed.org/affordability\">afford\u003c/a>?\u003c/p>\n\n\n\n\u003cp>This was the vision that Mexico City chefs Norma Listman and Saqib Keval had when they started hosting “Paga Lo Que Puedas” days at their now-Michelin-starred restaurant Masala y Maiz. They weren’t the first restaurant owners to experiment with a Pay What You Can model, but they may be the first to try to \u003ca href=\"https://www.kqed.org/arts/13988641/pay-what-you-can-bay-area-restaurants-reems-bombera-masala-y-maiz-oakland-sf\">turn it into a worldwide movement\u003c/a>. \u003c/p>\n\n\n\n\u003cp>This Wednesday, Aug. 26, will be the first \u003cem>global\u003c/em> \u003ca href=\"https://www.pagaloquepuedas-paywhatyoucan.com/\">Paga Lo Que Puedas day\u003c/a>, a Masala y Maiz–organized initiative that has prompted more than 100 restaurants worldwide to sign up, including nine in the Bay Area. For this one day, these restaurants will serve their regular menus, and diners who come can order whatever they like and pay whatever amount they choose — nothing, even, if that’s all they can afford. (Drinks will still be full price.)\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/8_PhotoCredit-Sana-Javeri-Kadri.jpg\" alt=\"In an outdoor courtyard, a man and woman in blue aprons prepare banana-leaf tamales in a large pot.\" class=\"wp-image-13987862\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/8_PhotoCredit-Sana-Javeri-Kadri.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/8_PhotoCredit-Sana-Javeri-Kadri-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/8_PhotoCredit-Sana-Javeri-Kadri-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/8_PhotoCredit-Sana-Javeri-Kadri-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Norma Listman and Saqib Keval cooking at the first iteration of their Mexico City restaurant, Masala y Maiz. The chefs are organizing the first global Paga Lo Que Puedas initiative on Wednesday, Aug. 26, 2026. (Sana Javeri Kadri, courtesy of Masala y Maiz)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>“The restaurant industry generally is kind of shitty … and it’s really easy to get caught in that spiral of everything that’s wrong about the industry,” says Keval, who’s probably best known in the Bay Area as one of the co-founders of Oakland-based \u003ca href=\"https://peopleskitchencollective.com/\">People’s Kitchen Collective\u003c/a> food justice organization. \u003c/p>\n\n\n\n\u003cp>“But this wave of interest from restaurants all over the world made me feel hopeful,” he says. It made me see that we’re not alone.” \u003c/p>\n\n\n\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Bay Area is where Keval and Listman \u003ca href=\"https://www.kqed.org/arts/13987839/masala-y-maiz-mexico-city-restaurant-oakland-bay-area-roots\">first met and fell in love\u003c/a>, and where they began their years-long collaboration in creating community-oriented food spaces. So they’d been hopeful that there would be a strong Bay Area turnout for this initiative. The nine Bay Area participants run the gamut from casual pasta counters (Sfizio in Oakland and Pasta Supply Co. in SF) to upscale Mexican (Bombera in Oakland and Acopio Alta Cocina in San José) and a wine country clam shack (Sonoma’s Valley Swim Club). \u003c/p>\n\n\n\n\u003cp>If there’s any commonality between the restaurants, Keval says, it’s these are the exact places he would have predicted would sign up for the initiative. These are the restaurants that have an explicit focus on social consciousness and aren’t shy about being outspoken with their activism. That includes places like \u003ca href=\"https://www.reemscalifornia.com/\">Reem’s\u003c/a>, slinger of the California-influenced Palestinian flatbreads known as man’oushe, which recently shifted to a \u003ca href=\"https://oaklandside.org/2026/06/24/reems-california-jack-london-square/\">worker-owned business model\u003c/a> for its new Jack London Square storefront in Oakland. Worker collective–owned \u003ca href=\"https://understoryoakland.com/\">Understory\u003c/a>, meanwhile, is joining the initiative as an extension of its own Pay What You Can program, which it offers daily in the form of a single entree.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Bombera-Jan2024-16.jpg\" alt=\"Sun-dappled table inside a sunny restaurant dining room.\" class=\"wp-image-13993318\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Bombera-Jan2024-16.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Bombera-Jan2024-16-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Bombera-Jan2024-16-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Bombera-Jan2024-16-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">A picturesque table at Bombera in Oakland. (Clara Rice, courtesy of Bombera)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>As Keval puts it, “They’re the people who I know I can always count on — that are always the first to step up for community and the first to use their restaurants as tools to create change.”\u003c/p>\n\n\n\n\u003cp>In truth, Keval admits he wishes that \u003cem>more \u003c/em>Bay Area restaurants had signed up, particularly in the fine dining sector. Albi and Oyster Oyster, two participants in Washington, D.C., are both Michelin-starred fine dining restaurants; New York’s Caribbean hotspot Kabawa, which topped several \u003ca href=\"https://www.foodandwine.com/top-united-states-restaurants-2026-11919583\">best restaurant\u003c/a> lists \u003ca href=\"https://www.nytimes.com/interactive/2026/dining/best-nyc-restaurants.html\">this year\u003c/a>, occupies a similarly rarefied, high-end space. And Masala y Maiz itself has a Michelin star.\u003c/p>\n\n\n\n\u003cp>In the Bay Area, no restaurants in that tier are participating this year. But Keval believes it would send a powerful message if they did. After all, he says, the cost of operating a restaurant and the cost of dining out have both gone up so much that it’s caused many restaurants to become segregated along lines of race and class.\u003c/p>\n\n\n\n\u003cp>“In areas like the Bay Area, where this is pushed to the extreme, it makes it feel like the only people who get to experience a certain style of hospitality are the people who can afford to pay for it,” he says. “And that goes against why so many of us joined the [restaurant] industry in the first place.”\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1333\" height=\"2000\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Credit_Ana-Lorenzana_PlatilloAlmejas3-copie.jpg\" alt=\"A dish of mussels in a red sauce, with rolls of bread on the side.\" class=\"wp-image-13987863\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Credit_Ana-Lorenzana_PlatilloAlmejas3-copie.jpg 1333w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Credit_Ana-Lorenzana_PlatilloAlmejas3-copie-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Credit_Ana-Lorenzana_PlatilloAlmejas3-copie-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Credit_Ana-Lorenzana_PlatilloAlmejas3-copie-1024x1536.jpg 1024w\" sizes=\"auto, (max-width: 1333px) 100vw, 1333px\">\u003cfigcaption class=\"wp-element-caption\">A plate of Balchão-style mussels at Masala y Maiz in Mexico City. (Ana Lorenzana, courtesy of Masala y Maiz)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>But what if restaurants like, say, The French Laundry or Chez Panisse were accessible to \u003cem>anyone\u003c/em>, at least for one day? How would that change people’s perspectives on who and what fine dining is for? \u003c/p>\n\n\n\n\u003cp>“What’s the point of it if it’s so exclusive?” Keval says.\u003c/p>\n\n\n\n\u003cp>His hope is that by soliciting feedback from this year’s participants, he’ll get a better sense of how restaurants across different cultures, price points and service styles experienced the Pay What You Can model — and that next year, even more restaurants, including fine dining restaurants, will be inspired to join.\u003c/p>\n\n\n\n\n\n\u003cp>In Keval’s experience, for instance, Masala y Maiz doesn’t actually lose money on the Paga Lo Que Puedas days. Some diners pay very little or dine for free, but that’s offset by wealthier patrons who willingly pay more to help subsidize those meals.\u003c/p>\n\n\n\n\u003cp>In the end, isn’t that what community is all about?\u003c/p>\n\n\n\n\u003cp>“What we’re trying to do, ultimately,” Keval says, “is build a global community of like-minded chefs and restaurateurs that are trying to create change.”\u003c/p>\n\n\n\n\u003cp>See the full list of Bay Area restaurants participating in this year’s Paga Lo Que Puedas initiative below:\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>Oakland\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003ca href=\"https://www.instagram.com/p/Dcei0tPIJ_J/?img_index=1\">Bombera\u003c/a>\u003cbr>\u003ca href=\"https://www.instagram.com/reemscalifornia/\">Reem’s\u003c/a> (Jack London Square location only; the Mission restaurant is \u003ca href=\"https://www.instagram.com/p/DbYoCqbMJKr/\">temporarily closed\u003c/a>) \u003cbr>\u003ca href=\"https://www.instagram.com/sfiziopasta/\">Sfizio\u003c/a>\u003cbr>\u003ca href=\"https://www.instagram.com/p/DcfFMUCGicq/?img_index=1\">Tacos Oscar\u003c/a>\u003cbr>\u003ca href=\"https://www.instagram.com/p/DcfEEUPm8dn/?img_index=1\">Understory\u003c/a>\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>San Francisco\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003ca href=\"https://www.instagram.com/merkadosf/\">Merkado\u003c/a>\u003cbr>\u003ca href=\"https://www.instagram.com/pastasupplyco/\">Pasta Supply Co.\u003c/a>\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>San José\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003ca href=\"https://www.instagram.com/p/DbytnYWy_Ig/\">Acopio Alta Cocina \u003c/a>\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>Sonoma\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003ca href=\"https://www.instagram.com/p/DYx7cHCjieW/\">Valley Swim Club\u003c/a>\u003c/p>\n\n\n\n\u003cp>\u003cem>Correction:\u003c/em> \u003cem>An earlier version of this story omitted Tacos Oscar, which is also participating in the Aug. 26 Pay What You Can initiative.\u003c/em>\u003c/p>\n\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003c/p>\n\n",
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"innerHTML": "\n\u003cp>It started with a simple idea: In this time when dining out is an increasingly unattainable proposition for so many people, what if restaurants took money out of the equation? What if — for one day, at least — diners only had to pay however much they could \u003ca href=\"https://www.kqed.org/affordability\">afford\u003c/a>?\u003c/p>\n",
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"\n\u003cp>It started with a simple idea: In this time when dining out is an increasingly unattainable proposition for so many people, what if restaurants took money out of the equation? What if — for one day, at least — diners only had to pay however much they could \u003ca href=\"https://www.kqed.org/affordability\">afford\u003c/a>?\u003c/p>\n"
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"innerHTML": "\n\u003cp>This was the vision that Mexico City chefs Norma Listman and Saqib Keval had when they started hosting “Paga Lo Que Puedas” days at their now-Michelin-starred restaurant Masala y Maiz. They weren’t the first restaurant owners to experiment with a Pay What You Can model, but they may be the first to try to \u003ca href=\"https://www.kqed.org/arts/13988641/pay-what-you-can-bay-area-restaurants-reems-bombera-masala-y-maiz-oakland-sf\">turn it into a worldwide movement\u003c/a>. \u003c/p>\n",
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"\n\u003cp>This was the vision that Mexico City chefs Norma Listman and Saqib Keval had when they started hosting “Paga Lo Que Puedas” days at their now-Michelin-starred restaurant Masala y Maiz. They weren’t the first restaurant owners to experiment with a Pay What You Can model, but they may be the first to try to \u003ca href=\"https://www.kqed.org/arts/13988641/pay-what-you-can-bay-area-restaurants-reems-bombera-masala-y-maiz-oakland-sf\">turn it into a worldwide movement\u003c/a>. \u003c/p>\n"
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"innerHTML": "\n\u003cp>This Wednesday, Aug. 26, will be the first \u003cem>global\u003c/em> \u003ca href=\"https://www.pagaloquepuedas-paywhatyoucan.com/\">Paga Lo Que Puedas day\u003c/a>, a Masala y Maiz–organized initiative that has prompted more than 100 restaurants worldwide to sign up, including nine in the Bay Area. For this one day, these restaurants will serve their regular menus, and diners who come can order whatever they like and pay whatever amount they choose — nothing, even, if that’s all they can afford. (Drinks will still be full price.)\u003c/p>\n",
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"\n\u003cp>This Wednesday, Aug. 26, will be the first \u003cem>global\u003c/em> \u003ca href=\"https://www.pagaloquepuedas-paywhatyoucan.com/\">Paga Lo Que Puedas day\u003c/a>, a Masala y Maiz–organized initiative that has prompted more than 100 restaurants worldwide to sign up, including nine in the Bay Area. For this one day, these restaurants will serve their regular menus, and diners who come can order whatever they like and pay whatever amount they choose — nothing, even, if that’s all they can afford. (Drinks will still be full price.)\u003c/p>\n"
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"srcset": "https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/8_PhotoCredit-Sana-Javeri-Kadri.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/8_PhotoCredit-Sana-Javeri-Kadri-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/8_PhotoCredit-Sana-Javeri-Kadri-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/8_PhotoCredit-Sana-Javeri-Kadri-1536x1024.jpg 1536w",
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/8_PhotoCredit-Sana-Javeri-Kadri.jpg\" alt=\"In an outdoor courtyard, a man and woman in blue aprons prepare banana-leaf tamales in a large pot.\" class=\"wp-image-13987862\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/8_PhotoCredit-Sana-Javeri-Kadri.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/8_PhotoCredit-Sana-Javeri-Kadri-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/8_PhotoCredit-Sana-Javeri-Kadri-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/8_PhotoCredit-Sana-Javeri-Kadri-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">Norma Listman and Saqib Keval cooking at the first iteration of their Mexico City restaurant, Masala y Maiz. The chefs are organizing the first global Paga Lo Que Puedas initiative on Wednesday, Aug. 26, 2026. \u003c/figcaption>\u003c/figure>\n",
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"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/8_PhotoCredit-Sana-Javeri-Kadri.jpg\" alt=\"In an outdoor courtyard, a man and woman in blue aprons prepare banana-leaf tamales in a large pot.\" class=\"wp-image-13987862\" />\u003cfigcaption class=\"wp-element-caption\">Norma Listman and Saqib Keval cooking at the first iteration of their Mexico City restaurant, Masala y Maiz. The chefs are organizing the first global Paga Lo Que Puedas initiative on Wednesday, Aug. 26, 2026. \u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>“The restaurant industry generally is kind of shitty … and it’s really easy to get caught in that spiral of everything that’s wrong about the industry,” says Keval, who’s probably best known in the Bay Area as one of the co-founders of Oakland-based \u003ca href=\"https://peopleskitchencollective.com/\">People’s Kitchen Collective\u003c/a> food justice organization. \u003c/p>\n",
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"\n\u003cp>“The restaurant industry generally is kind of shitty … and it’s really easy to get caught in that spiral of everything that’s wrong about the industry,” says Keval, who’s probably best known in the Bay Area as one of the co-founders of Oakland-based \u003ca href=\"https://peopleskitchencollective.com/\">People’s Kitchen Collective\u003c/a> food justice organization. \u003c/p>\n"
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"innerHTML": "\n\u003cp>“But this wave of interest from restaurants all over the world made me feel hopeful,” he says. It made me see that we’re not alone.” \u003c/p>\n",
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"\n\u003cp>“But this wave of interest from restaurants all over the world made me feel hopeful,” he says. It made me see that we’re not alone.” \u003c/p>\n"
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"innerHTML": "\n\u003cp>The Bay Area is where Keval and Listman \u003ca href=\"https://www.kqed.org/arts/13987839/masala-y-maiz-mexico-city-restaurant-oakland-bay-area-roots\">first met and fell in love\u003c/a>, and where they began their years-long collaboration in creating community-oriented food spaces. So they’d been hopeful that there would be a strong Bay Area turnout for this initiative. The nine Bay Area participants run the gamut from casual pasta counters (Sfizio in Oakland and Pasta Supply Co. in SF) to upscale Mexican (Bombera in Oakland and Acopio Alta Cocina in San José) and a wine country clam shack (Sonoma’s Valley Swim Club). \u003c/p>\n",
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"\n\u003cp>The Bay Area is where Keval and Listman \u003ca href=\"https://www.kqed.org/arts/13987839/masala-y-maiz-mexico-city-restaurant-oakland-bay-area-roots\">first met and fell in love\u003c/a>, and where they began their years-long collaboration in creating community-oriented food spaces. So they’d been hopeful that there would be a strong Bay Area turnout for this initiative. The nine Bay Area participants run the gamut from casual pasta counters (Sfizio in Oakland and Pasta Supply Co. in SF) to upscale Mexican (Bombera in Oakland and Acopio Alta Cocina in San José) and a wine country clam shack (Sonoma’s Valley Swim Club). \u003c/p>\n"
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"innerHTML": "\n\u003cp>If there’s any commonality between the restaurants, Keval says, it’s these are the exact places he would have predicted would sign up for the initiative. These are the restaurants that have an explicit focus on social consciousness and aren’t shy about being outspoken with their activism. That includes places like \u003ca href=\"https://www.reemscalifornia.com/\">Reem’s\u003c/a>, slinger of the California-influenced Palestinian flatbreads known as man’oushe, which recently shifted to a \u003ca href=\"https://oaklandside.org/2026/06/24/reems-california-jack-london-square/\">worker-owned business model\u003c/a> for its new Jack London Square storefront in Oakland. Worker collective–owned \u003ca href=\"https://understoryoakland.com/\">Understory\u003c/a>, meanwhile, is joining the initiative as an extension of its own Pay What You Can program, which it offers daily in the form of a single entree.\u003c/p>\n",
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"\n\u003cp>If there’s any commonality between the restaurants, Keval says, it’s these are the exact places he would have predicted would sign up for the initiative. These are the restaurants that have an explicit focus on social consciousness and aren’t shy about being outspoken with their activism. That includes places like \u003ca href=\"https://www.reemscalifornia.com/\">Reem’s\u003c/a>, slinger of the California-influenced Palestinian flatbreads known as man’oushe, which recently shifted to a \u003ca href=\"https://oaklandside.org/2026/06/24/reems-california-jack-london-square/\">worker-owned business model\u003c/a> for its new Jack London Square storefront in Oakland. Worker collective–owned \u003ca href=\"https://understoryoakland.com/\">Understory\u003c/a>, meanwhile, is joining the initiative as an extension of its own Pay What You Can program, which it offers daily in the form of a single entree.\u003c/p>\n"
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Bombera-Jan2024-16.jpg\" alt=\"Sun-dappled table inside a sunny restaurant dining room.\" class=\"wp-image-13993318\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Bombera-Jan2024-16.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Bombera-Jan2024-16-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Bombera-Jan2024-16-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Bombera-Jan2024-16-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">A picturesque table at Bombera in Oakland.\u003c/figcaption>\u003c/figure>\n",
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"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Bombera-Jan2024-16.jpg\" alt=\"Sun-dappled table inside a sunny restaurant dining room.\" class=\"wp-image-13993318\" />\u003cfigcaption class=\"wp-element-caption\">A picturesque table at Bombera in Oakland.\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>As Keval puts it, “They’re the people who I know I can always count on — that are always the first to step up for community and the first to use their restaurants as tools to create change.”\u003c/p>\n",
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"\n\u003cp>As Keval puts it, “They’re the people who I know I can always count on — that are always the first to step up for community and the first to use their restaurants as tools to create change.”\u003c/p>\n"
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"innerHTML": "\n\u003cp>In truth, Keval admits he wishes that \u003cem>more \u003c/em>Bay Area restaurants had signed up, particularly in the fine dining sector. Albi and Oyster Oyster, two participants in Washington, D.C., are both Michelin-starred fine dining restaurants; New York’s Caribbean hotspot Kabawa, which topped several \u003ca href=\"https://www.foodandwine.com/top-united-states-restaurants-2026-11919583\">best restaurant\u003c/a> lists \u003ca href=\"https://www.nytimes.com/interactive/2026/dining/best-nyc-restaurants.html\">this year\u003c/a>, occupies a similarly rarefied, high-end space. And Masala y Maiz itself has a Michelin star.\u003c/p>\n",
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"innerHTML": "\n\u003cp>In the Bay Area, no restaurants in that tier are participating this year. But Keval believes it would send a powerful message if they did. After all, he says, the cost of operating a restaurant and the cost of dining out have both gone up so much that it’s caused many restaurants to become segregated along lines of race and class.\u003c/p>\n",
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"\n\u003cp>In the Bay Area, no restaurants in that tier are participating this year. But Keval believes it would send a powerful message if they did. After all, he says, the cost of operating a restaurant and the cost of dining out have both gone up so much that it’s caused many restaurants to become segregated along lines of race and class.\u003c/p>\n"
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"innerHTML": "\n\u003cp>“In areas like the Bay Area, where this is pushed to the extreme, it makes it feel like the only people who get to experience a certain style of hospitality are the people who can afford to pay for it,” he says. “And that goes against why so many of us joined the [restaurant] industry in the first place.”\u003c/p>\n",
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"\n\u003cp>“In areas like the Bay Area, where this is pushed to the extreme, it makes it feel like the only people who get to experience a certain style of hospitality are the people who can afford to pay for it,” he says. “And that goes against why so many of us joined the [restaurant] industry in the first place.”\u003c/p>\n"
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"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Credit_Ana-Lorenzana_PlatilloAlmejas3-copie.jpg\" alt=\"A dish of mussels in a red sauce, with rolls of bread on the side.\" class=\"wp-image-13987863\" />\u003cfigcaption class=\"wp-element-caption\">A plate of Balchão-style mussels at Masala y Maiz in Mexico City.\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>But what if restaurants like, say, The French Laundry or Chez Panisse were accessible to \u003cem>anyone\u003c/em>, at least for one day? How would that change people’s perspectives on who and what fine dining is for? \u003c/p>\n",
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"innerHTML": "\n\u003cp>“What’s the point of it if it’s so exclusive?” Keval says.\u003c/p>\n",
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"innerHTML": "\n\u003cp>His hope is that by soliciting feedback from this year’s participants, he’ll get a better sense of how restaurants across different cultures, price points and service styles experienced the Pay What You Can model — and that next year, even more restaurants, including fine dining restaurants, will be inspired to join.\u003c/p>\n",
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"innerHTML": "\n\u003cp>In Keval’s experience, for instance, Masala y Maiz doesn’t actually lose money on the Paga Lo Que Puedas days. Some diners pay very little or dine for free, but that’s offset by wealthier patrons who willingly pay more to help subsidize those meals.\u003c/p>\n",
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"innerHTML": "\n\u003cp>In the end, isn’t that what community is all about?\u003c/p>\n",
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"innerHTML": "\n\u003cp>“What we’re trying to do, ultimately,” Keval says, “is build a global community of like-minded chefs and restaurateurs that are trying to create change.”\u003c/p>\n",
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"innerHTML": "\n\u003cp>See the full list of Bay Area restaurants participating in this year’s Paga Lo Que Puedas initiative below:\u003c/p>\n",
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"innerHTML": "\n\u003cp>\u003ca href=\"https://www.instagram.com/p/Dcei0tPIJ_J/?img_index=1\">Bombera\u003c/a>\u003cbr>\u003ca href=\"https://www.instagram.com/reemscalifornia/\">Reem’s\u003c/a> (Jack London Square location only; the Mission restaurant is \u003ca href=\"https://www.instagram.com/p/DbYoCqbMJKr/\">temporarily closed\u003c/a>) \u003cbr>\u003ca href=\"https://www.instagram.com/sfiziopasta/\">Sfizio\u003c/a>\u003cbr>\u003ca href=\"https://www.instagram.com/p/DcfFMUCGicq/?img_index=1\">Tacos Oscar\u003c/a>\u003cbr>\u003ca href=\"https://www.instagram.com/p/DcfEEUPm8dn/?img_index=1\">Understory\u003c/a>\u003c/p>\n",
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"\n\u003cp>\u003ca href=\"https://www.instagram.com/p/Dcei0tPIJ_J/?img_index=1\">Bombera\u003c/a>\u003cbr>\u003ca href=\"https://www.instagram.com/reemscalifornia/\">Reem’s\u003c/a> (Jack London Square location only; the Mission restaurant is \u003ca href=\"https://www.instagram.com/p/DbYoCqbMJKr/\">temporarily closed\u003c/a>) \u003cbr>\u003ca href=\"https://www.instagram.com/sfiziopasta/\">Sfizio\u003c/a>\u003cbr>\u003ca href=\"https://www.instagram.com/p/DcfFMUCGicq/?img_index=1\">Tacos Oscar\u003c/a>\u003cbr>\u003ca href=\"https://www.instagram.com/p/DcfEEUPm8dn/?img_index=1\">Understory\u003c/a>\u003c/p>\n"
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"innerHTML": "\n\u003cp>\u003ca href=\"https://www.instagram.com/merkadosf/\">Merkado\u003c/a>\u003cbr>\u003ca href=\"https://www.instagram.com/pastasupplyco/\">Pasta Supply Co.\u003c/a>\u003c/p>\n",
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"innerHTML": "\n\u003cp>\u003ca href=\"https://www.instagram.com/p/DbytnYWy_Ig/\">Acopio Alta Cocina \u003c/a>\u003c/p>\n",
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"\n\u003cp>\u003ca href=\"https://www.instagram.com/p/DbytnYWy_Ig/\">Acopio Alta Cocina \u003c/a>\u003c/p>\n"
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"innerHTML": "\n\u003cp>\u003ca href=\"https://www.instagram.com/p/DYx7cHCjieW/\">Valley Swim Club\u003c/a>\u003c/p>\n",
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"innerHTML": "\n\u003cp>\u003cem>Correction:\u003c/em> \u003cem>An earlier version of this story omitted Tacos Oscar, which is also participating in the Aug. 26 Pay What You Can initiative.\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003cem>Correction:\u003c/em> \u003cem>An earlier version of this story omitted Tacos Oscar, which is also participating in the Aug. 26 Pay What You Can initiative.\u003c/em>\u003c/p>\n"
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"excerpt": "Reem’s, Bombera, Pasta Supply Co. and more join a global initiative on Aug. 26.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It started with a simple idea: In this time when dining out is an increasingly unattainable proposition for so many people, what if restaurants took money out of the equation? What if — for one day, at least — diners only had to pay however much they could \u003ca href=\"https://www.kqed.org/affordability\">afford\u003c/a>?\u003c/p>\n\n\n\n\u003cp>This was the vision that Mexico City chefs Norma Listman and Saqib Keval had when they started hosting “Paga Lo Que Puedas” days at their now-Michelin-starred restaurant Masala y Maiz. They weren’t the first restaurant owners to experiment with a Pay What You Can model, but they may be the first to try to \u003ca href=\"https://www.kqed.org/arts/13988641/pay-what-you-can-bay-area-restaurants-reems-bombera-masala-y-maiz-oakland-sf\">turn it into a worldwide movement\u003c/a>. \u003c/p>\n\n\n\n\u003cp>This Wednesday, Aug. 26, will be the first \u003cem>global\u003c/em> \u003ca href=\"https://www.pagaloquepuedas-paywhatyoucan.com/\">Paga Lo Que Puedas day\u003c/a>, a Masala y Maiz–organized initiative that has prompted more than 100 restaurants worldwide to sign up, including nine in the Bay Area. For this one day, these restaurants will serve their regular menus, and diners who come can order whatever they like and pay whatever amount they choose — nothing, even, if that’s all they can afford. (Drinks will still be full price.)\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/8_PhotoCredit-Sana-Javeri-Kadri.jpg\" alt=\"In an outdoor courtyard, a man and woman in blue aprons prepare banana-leaf tamales in a large pot.\" class=\"wp-image-13987862\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/8_PhotoCredit-Sana-Javeri-Kadri.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/8_PhotoCredit-Sana-Javeri-Kadri-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/8_PhotoCredit-Sana-Javeri-Kadri-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/8_PhotoCredit-Sana-Javeri-Kadri-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Norma Listman and Saqib Keval cooking at the first iteration of their Mexico City restaurant, Masala y Maiz. The chefs are organizing the first global Paga Lo Que Puedas initiative on Wednesday, Aug. 26, 2026. (Sana Javeri Kadri, courtesy of Masala y Maiz)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>“The restaurant industry generally is kind of shitty … and it’s really easy to get caught in that spiral of everything that’s wrong about the industry,” says Keval, who’s probably best known in the Bay Area as one of the co-founders of Oakland-based \u003ca href=\"https://peopleskitchencollective.com/\">People’s Kitchen Collective\u003c/a> food justice organization. \u003c/p>\n\n\n\n\u003cp>“But this wave of interest from restaurants all over the world made me feel hopeful,” he says. It made me see that we’re not alone.” \u003c/p>\n\n\n\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Bay Area is where Keval and Listman \u003ca href=\"https://www.kqed.org/arts/13987839/masala-y-maiz-mexico-city-restaurant-oakland-bay-area-roots\">first met and fell in love\u003c/a>, and where they began their years-long collaboration in creating community-oriented food spaces. So they’d been hopeful that there would be a strong Bay Area turnout for this initiative. The nine Bay Area participants run the gamut from casual pasta counters (Sfizio in Oakland and Pasta Supply Co. in SF) to upscale Mexican (Bombera in Oakland and Acopio Alta Cocina in San José) and a wine country clam shack (Sonoma’s Valley Swim Club). \u003c/p>\n\n\n\n\u003cp>If there’s any commonality between the restaurants, Keval says, it’s these are the exact places he would have predicted would sign up for the initiative. These are the restaurants that have an explicit focus on social consciousness and aren’t shy about being outspoken with their activism. That includes places like \u003ca href=\"https://www.reemscalifornia.com/\">Reem’s\u003c/a>, slinger of the California-influenced Palestinian flatbreads known as man’oushe, which recently shifted to a \u003ca href=\"https://oaklandside.org/2026/06/24/reems-california-jack-london-square/\">worker-owned business model\u003c/a> for its new Jack London Square storefront in Oakland. Worker collective–owned \u003ca href=\"https://understoryoakland.com/\">Understory\u003c/a>, meanwhile, is joining the initiative as an extension of its own Pay What You Can program, which it offers daily in the form of a single entree.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Bombera-Jan2024-16.jpg\" alt=\"Sun-dappled table inside a sunny restaurant dining room.\" class=\"wp-image-13993318\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Bombera-Jan2024-16.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Bombera-Jan2024-16-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Bombera-Jan2024-16-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Bombera-Jan2024-16-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">A picturesque table at Bombera in Oakland. (Clara Rice, courtesy of Bombera)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>As Keval puts it, “They’re the people who I know I can always count on — that are always the first to step up for community and the first to use their restaurants as tools to create change.”\u003c/p>\n\n\n\n\u003cp>In truth, Keval admits he wishes that \u003cem>more \u003c/em>Bay Area restaurants had signed up, particularly in the fine dining sector. Albi and Oyster Oyster, two participants in Washington, D.C., are both Michelin-starred fine dining restaurants; New York’s Caribbean hotspot Kabawa, which topped several \u003ca href=\"https://www.foodandwine.com/top-united-states-restaurants-2026-11919583\">best restaurant\u003c/a> lists \u003ca href=\"https://www.nytimes.com/interactive/2026/dining/best-nyc-restaurants.html\">this year\u003c/a>, occupies a similarly rarefied, high-end space. And Masala y Maiz itself has a Michelin star.\u003c/p>\n\n\n\n\u003cp>In the Bay Area, no restaurants in that tier are participating this year. But Keval believes it would send a powerful message if they did. After all, he says, the cost of operating a restaurant and the cost of dining out have both gone up so much that it’s caused many restaurants to become segregated along lines of race and class.\u003c/p>\n\n\n\n\u003cp>“In areas like the Bay Area, where this is pushed to the extreme, it makes it feel like the only people who get to experience a certain style of hospitality are the people who can afford to pay for it,” he says. “And that goes against why so many of us joined the [restaurant] industry in the first place.”\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1333\" height=\"2000\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Credit_Ana-Lorenzana_PlatilloAlmejas3-copie.jpg\" alt=\"A dish of mussels in a red sauce, with rolls of bread on the side.\" class=\"wp-image-13987863\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Credit_Ana-Lorenzana_PlatilloAlmejas3-copie.jpg 1333w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Credit_Ana-Lorenzana_PlatilloAlmejas3-copie-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Credit_Ana-Lorenzana_PlatilloAlmejas3-copie-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/Credit_Ana-Lorenzana_PlatilloAlmejas3-copie-1024x1536.jpg 1024w\" sizes=\"auto, (max-width: 1333px) 100vw, 1333px\">\u003cfigcaption class=\"wp-element-caption\">A plate of Balchão-style mussels at Masala y Maiz in Mexico City. (Ana Lorenzana, courtesy of Masala y Maiz)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>But what if restaurants like, say, The French Laundry or Chez Panisse were accessible to \u003cem>anyone\u003c/em>, at least for one day? How would that change people’s perspectives on who and what fine dining is for? \u003c/p>\n\n\n\n\u003cp>“What’s the point of it if it’s so exclusive?” Keval says.\u003c/p>\n\n\n\n\u003cp>His hope is that by soliciting feedback from this year’s participants, he’ll get a better sense of how restaurants across different cultures, price points and service styles experienced the Pay What You Can model — and that next year, even more restaurants, including fine dining restaurants, will be inspired to join.\u003c/p>\n\n\n\n\n\n\u003cp>In Keval’s experience, for instance, Masala y Maiz doesn’t actually lose money on the Paga Lo Que Puedas days. Some diners pay very little or dine for free, but that’s offset by wealthier patrons who willingly pay more to help subsidize those meals.\u003c/p>\n\n\n\n\u003cp>In the end, isn’t that what community is all about?\u003c/p>\n\n\n\n\u003cp>“What we’re trying to do, ultimately,” Keval says, “is build a global community of like-minded chefs and restaurateurs that are trying to create change.”\u003c/p>\n\n\n\n\u003cp>See the full list of Bay Area restaurants participating in this year’s Paga Lo Que Puedas initiative below:\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>Oakland\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003ca href=\"https://www.instagram.com/p/Dcei0tPIJ_J/?img_index=1\">Bombera\u003c/a>\u003cbr>\u003ca href=\"https://www.instagram.com/reemscalifornia/\">Reem’s\u003c/a> (Jack London Square location only; the Mission restaurant is \u003ca href=\"https://www.instagram.com/p/DbYoCqbMJKr/\">temporarily closed\u003c/a>) \u003cbr>\u003ca href=\"https://www.instagram.com/sfiziopasta/\">Sfizio\u003c/a>\u003cbr>\u003ca href=\"https://www.instagram.com/p/DcfFMUCGicq/?img_index=1\">Tacos Oscar\u003c/a>\u003cbr>\u003ca href=\"https://www.instagram.com/p/DcfEEUPm8dn/?img_index=1\">Understory\u003c/a>\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>San Francisco\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003ca href=\"https://www.instagram.com/merkadosf/\">Merkado\u003c/a>\u003cbr>\u003ca href=\"https://www.instagram.com/pastasupplyco/\">Pasta Supply Co.\u003c/a>\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>San José\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003ca href=\"https://www.instagram.com/p/DbytnYWy_Ig/\">Acopio Alta Cocina \u003c/a>\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>Sonoma\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003ca href=\"https://www.instagram.com/p/DYx7cHCjieW/\">Valley Swim Club\u003c/a>\u003c/p>\n\n\n\n\u003cp>\u003cem>Correction:\u003c/em> \u003cem>An earlier version of this story omitted Tacos Oscar, which is also participating in the Aug. 26 Pay What You Can initiative.\u003c/em>\u003c/p>\n\n\n\n\u003cp>\u003c/p>\n\n\n\n\u003cp>\u003c/p>\u003c/div>",
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"slug": "best-outdoor-festivals-bay-area-fall-2026",
"title": "15 of the Best Outdoor Festivals in the Bay Area This Fall",
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"headTitle": "15 of the Best Outdoor Festivals in the Bay Area This Fall | KQED",
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"content": "\n\u003cp>\u003cem>Be sure to check out our full \u003ca href=\"https://www.kqed.org/arts/tag/fall-guide-2026\">2026 Fall Arts Guide\u003c/a> to live music, movies, art, theater, festivals and more in the Bay Area.\u003c/em>\u003c/p>\n\n\n\n\u003cp>As the magic of autumn approaches, winds swirl and sunsets turn to sherbert hues of pink and orange. Stores fill with Halloween decorations, and kids in backpacks are once again up early, zombie-walking to class.\u003c/p>\n\n\n\n\u003cp>With fall comes festivals; for centuries, harvest time has meant outdoor celebrations. Here in the Bay Area, people sing in parks, eat in parking lots and dance in the streets. Below, find a select handful of this year’s outdoor fall festivals.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1331\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens.jpg\" alt=\"\" class=\"wp-image-13974858\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens-768x511.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens-1536x1022.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens-1920x1278.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Performances at the Yerba Buena Gardens Festival are always free. (Courtesy Yerba Buena Gardens Festival)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://ybgfestival.org/events/?gad_source=1&gad_campaignid=36955909&gbraid=0AAAAAD3Ys4dhgMHawicf5GGZOYX0Sz9gJ\">Yerba Buena Gardens Festival\u003c/a>\u003c/h2>\n\n\n\n\u003cp>\u003cem>Through Nov. 13\u003c/em>\u003cbr>\u003cem>Yerba Buena Gardens, San Francisco\u003c/em>\u003c/p>\n\n\n\n\u003cp>There’s diversity, and then there’s this festival’s lineup, which includes the Cuban Afro-Latin Funk combo \u003ca href=\"https://ybgfestival.org/event/los-calderones/\">Los Calderones\u003c/a>, a full day celebrating cultures of the continent during \u003ca href=\"https://ybgfestival.org/event/african-arts-festival-2026/\">the African Arts Festival\u003c/a> and a special \u003ca href=\"https://ybgfestival.org/event/indigenous-peoples-day-jeremy-dutcher/\">San Francisco Indigenous Peoples Day\u003c/a> performance by classically trained Indigenous Canadian tenor, Jeremy Dutcher. With free weekly performances on the open lawn between the Metreon and SFMOMA, the series concludes with a celebration of South Asian culture during the \u003ca href=\"https://ybgfestival.org/event/bhangra-and-beats-111326/\">Bhangra & Beats Night Market\u003c/a>. \u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.eventbrite.com/e/6th-annual-bizerkeley-food-fest-2026-tickets-1685365305999?aff=odcleoeventsincollection\">Bizerkeley Food Fest\u003c/a>\u003c/h2>\n\n\n\n\u003cp>\u003cem>Sept. 6\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Martin Luther King Jr. Civic Center Park, Berkeley \u003c/em>\u003c/p>\n\n\n\n\u003cp>What’s more Berkeley than a vegan food festival? A vegan food festival that helps rescue animals. In addition to live performances and free samples of food from an array of plant-based restaurants, the festival spreads awareness and raises funds for California Pit Bull Rescue — and even hosts a meet-and-greet with a few furry four-legged friends. (Note: Attendees may not bring their own dogs.)\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/GettyImages-533139838.jpg\" alt=\"An older Black man in a shiny purple suit jacket smiles with eyes shut and arms raised in the air\" class=\"wp-image-13993027\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/GettyImages-533139838.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/GettyImages-533139838-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/GettyImages-533139838-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/GettyImages-533139838-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Soul singer Eddie Holman, of “Hey There Lonely Girl” fame, is a scheduled performer at San José’s 2026 Chicano Soul Festival. (Bobby Bank/WireImage)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.eventbrite.com/e/5th-annual-chicano-soul-fest-tickets-1984652009586\">Chicano Soul Fest\u003c/a>\u003c/h2>\n\n\n\n\u003cp>\u003cem>Aug. 29\u003cbr>History Park, San José\u003c/em>\u003c/p>\n\n\n\n\u003cp>Lowriders, Aztec dancers and special appearances dot this afternoon festival. Two stages of live entertainment host performances by the likes of Eddie Holman, Sunny Ozuna, Mellow Man Ace and Discos Resaca. Also taking place is a special tribute to George Kerr, an architect of Latin soul music.\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.eventbrite.com/e/mill-valley-fall-arts-festival-september-19-20-2026-hours-10-5-tickets-1988942471473?aff=ebdsoporgprofile\">Mill Valley Fall Arts Festival\u003c/a>\u003c/h2>\n\n\n\n\u003cp>\u003cem>Sept. 19 and 20\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Old Mill Park, Mill Valley\u003c/em>\u003c/p>\n\n\n\n\u003cp>Next year will mark seven decades of the Mill Valley Arts Festival, a traditional celebration of live performances, crafts from over 100 different makers and a children’s grove with magic tricks and storytelling. And who says you can’t teach an old dog new tricks? This year’s celebration introduces a new wine tasting element with local vineyards like \u003ca href=\"https://www.barraofmendocino.com/\">Barra of Mendocino\u003c/a>, \u003ca href=\"https://www.gibbsnapavalley.com/\">Gibbs of Napa Valley\u003c/a> and more.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2560\" height=\"1920\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-scaled.jpg\" alt=\"Schoolchildren in face masks stringing up paper lanterns in Clinton Park, Oakland.\" class=\"wp-image-13901757\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2560px) 100vw, 2560px\" />\u003cfigcaption class=\"wp-element-caption\">Children string up paper lanterns at Clinton Park during the 2020 edition of the Little Saigon Mid-Autumn Festival. (Good Good Eatz)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.eventbrite.com/e/ovcc-mid-autumn-festival-2026-tickets-1990660367747\">Oakland Vietnamese Mid-Autumn Festival\u003c/a>\u003c/h2>\n\n\n\n\u003cp>\u003cem>Sept. 20\u003c/em>\u003cbr>\u003cem>Clinton Park, Oakland\u003c/em>\u003c/p>\n\n\n\n\u003cp>Oakland’s Little Saigon district is home to several thousand Vietnamese residents, along with dozens of Vietnamese-owned businesses, including markets, restaurants and stores. Sponsored by the Oakland Vietnamese Chamber of Commerce, this annual event offers a chance to learn about the neighborhood while enjoying food, meeting small businesses owners and more.\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.dcpla.org/artfest-about\">Daly City Public Library’s Art & Lit Fest\u003c/a>\u003c/h2>\n\n\n\n\u003cp>\u003cem>Sept. 26\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Serramonte Center, Daly City\u003c/em>\u003c/p>\n\n\n\n\u003cp>All the festivals in this guide are outdoors, but c’mon, we had to make an exception for the library. This festival is… inside \u003cem>the mall\u003c/em>? Hear us out: for the fifth year in a row, Daly City’s arts and crafts scene is on full display at this event, with local performers, craftspeople and musicians. An event for all ages, the celebration doubles as a fundraiser for the Daly City Public Library, whose main branch is just a short walk from the mall.\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.folsomstreet.org/folsom-street-fair\">Folsom Street Fair\u003c/a>\u003c/h2>\n\n\n\n\u003cp>\u003cem>Sept. 27\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Folsom Street, San Francisco\u003c/em>\u003c/p>\n\n\n\n\u003cp>For 42 years, this eye-popping event has been a place where “pleasure meets protest, leather meets liberation, and visibility is an act of defiance.” A late-September celebration, Folsom is all about taking to the streets and enjoying the sunshine — even where the sun doesn’t usually shine.\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://youtu.be/sshhb5ISHvI?si=PelIllKibSJTWDbQ\">Oktoberfest\u003c/a>\u003c/h2>\n\n\n\n\u003cp>\u003cem>Throughout October\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Various locations\u003c/em>\u003c/p>\n\n\n\n\u003cp>Lederhosen! Tubas! And most importantly: beer! \u003ca href=\"https://www.oaktoberfest.org/\">Oakland’s “Oaktoberfest”\u003c/a> takes place on Saturday Oct. 3 and Sunday Oct. 4 in East Oakland’s Dimond District. On the peninsula, \u003ca href=\"https://www.mvoktoberfest.com/\">Mountain View’s Oktoberfest\u003c/a> gets underway the following weekend, Oct. 10 and 11. And if you’re in the South Bay, \u003ca href=\"https://campbelloktoberfest.com/\">Campbell’s Oktoberfest\u003c/a> is Oct. 17 and 18. Up north, \u003ca href=\"https://www.sixflags.com/discoverykingdom/events/oktoberfest\">Vallejo’s Oktoberfest\u003c/a> takes place beneath the roller coasters at none other than Six Flags amusement park. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/08/241005-OaklandBlackCowboyParade-019-BL.jpg\" alt=\"\" class=\"wp-image-13980417\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/08/241005-OaklandBlackCowboyParade-019-BL.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/08/241005-OaklandBlackCowboyParade-019-BL-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/08/241005-OaklandBlackCowboyParade-019-BL-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/08/241005-OaklandBlackCowboyParade-019-BL-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Jaelah (left), 12, a member of the Blue Bird Riders from Manteca, rides with her friend Aniyah, 13, during the Oakland Black Cowboy Association parade in Oakland on Oct. 5, 2024. (Beth LaBerge/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.oaklandbca.org/\">Oakland’s Black Cowboy Parade\u003c/a> \u003c/h2>\n\n\n\n\u003cp>\u003cem>Oct. 3\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Little Bobby Hutton Park, Oakland\u003c/em>\u003c/p>\n\n\n\n\u003cp>An annual celebration of African American history and horseback riding, \u003ca href=\"https://www.kqed.org/news/12008139/oaklands-black-cowboy-association-celebrates-50-years-with-parade-and-festival\">the Oakland Black Cowboy Association\u003c/a> returns for its yearly celebration. With food vendors, dancers, pony rides and a parade, this event has been the pride of West Oakland for over 50 years\u003cstrong>. \u003c/strong>\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://castrostreetfair.org/fair/\">Castro Street Fair\u003c/a>\u003c/h2>\n\n\n\n\u003cp>\u003cem>Oct. 4\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Castro Street, San Francisco\u003c/em>\u003c/p>\n\n\n\n\u003cp>For more than half a century, this celebration of community resilience takes over the Castro with music, arts and chic fashion. People are invited to come out and enjoy live music, food, DJs and more, all while raising funds for a number of charitable causes. \u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.bpp60th.org/\">Black Panther Party 60th Anniversary Celebration\u003c/a>\u003c/h2>\n\n\n\n\u003cp>\u003cem>Oct. 15–18\u003c/em>\u003cbr>\u003cem>Location to be determined\u003c/em>\u003c/p>\n\n\n\n\u003cp>Sixty years ago, Bobby Seale and Dr. Huey P. Newton created and implemented a 10-point program, certifying the Oakland-born Black Panther Party for Self-Defense as a leading organization of new ideas and movements. On this weekend, the organization’s lasting legacy will be celebrated in proper fashion: a reunion of those who did the work and the community that’s benefited from their efforts. \u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://gardensatlakemerritt.org/autumn-lights-festival-2026/\">Autumn Lights Festival\u003c/a>\u003c/h2>\n\n\n\n\u003cp>\u003cem>Oct. 15–17\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Lake Merritt, Oakland\u003c/em>\u003c/p>\n\n\n\n\u003cp>It’s an all-ages artistic light show, full of brightly colored illuminated installations, all inside a garden on the edge of Lake Merritt. What more does one need in life?\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1332\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/DiwaliSanRamonGetty.jpg\" alt=\"\" class=\"wp-image-13993026\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/DiwaliSanRamonGetty.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/DiwaliSanRamonGetty-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/DiwaliSanRamonGetty-768x511.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/DiwaliSanRamonGetty-1536x1023.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Rangoli, a colorful form of Indian folk art celebrating art, beauty and culture, is seen drawn on the sidewalks of Bishop Ranch City Center to celebrate the Hindu holiday Diwali in San Ramon, California, on Nov. 14, 2020. (Jessica Christian/The San Francisco Chronicle via Getty Images)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.aiaevents.org/diwali-dhamaka-2026\">Dussehra Diwali Dhamaka Festival of Lights & Fireworks\u003c/a> \u003c/h2>\n\n\n\n\u003cp>\u003cem>Oct. 17\u003c/em>\u003cbr>\u003cem>Alameda County Fairgrounds, Pleasanton\u003c/em>\u003c/p>\n\n\n\n\u003cp>With bright lights, live Bollywood dancers and Indian cuisine of all sorts, the East Bay’s largest Diwali celebration boasts carnival rides and more than 150 food and shopping stalls. In addition to community dance groups and a huge fireworks show, attendees can also witness a 40 foot effigy of the demon king Raavan Dahan set aflame. \u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://hmbpumpkinfest.com/\">Half Moon Bay Art & Pumpkin Festival\u003c/a>\u003c/h2>\n\n\n\n\u003cp>\u003cem>Oct. 17–18\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Half Moon Bay\u003c/em>\u003c/p>\n\n\n\n\u003cp>They’ll have a Halloween costume contest, seasonal drinks and workshops on pumpkin carving, plus work from over 250 artists, three stages of live music, a pumpkin parade and a pumpkin-weighing contest with some of the largest gourds known to man. All of that, plus a run, walk and stroll on Sunday to raise funds for \u003ca href=\"https://www.mercyhousing.org/california/coastside-senior/?gad_source=1&gad_campaignid=23143634391&gbraid=0AAAAAD2ps6efEFaB6t-5JtQvVQFIEn2CA&gclid=Cj0KCQjw4orUBhCjARIsAIbF3qy72I2TfDfTNSAmIIRW3Ixp4Nt2_lR2SN0J6oSQt3gd5sKS51BZLpQaAoYSEALw_wcB\">low-income senior housing\u003c/a>. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1280\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231029_OAKDiadelosMuertosFestival_EG-18.jpg\" alt=\"\" class=\"wp-image-13937452\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231029_OAKDiadelosMuertosFestival_EG-18.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231029_OAKDiadelosMuertosFestival_EG-18-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231029_OAKDiadelosMuertosFestival_EG-18-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231029_OAKDiadelosMuertosFestival_EG-18-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231029_OAKDiadelosMuertosFestival_EG-18-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231029_OAKDiadelosMuertosFestival_EG-18-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" />\u003cfigcaption class=\"wp-element-caption\">Amalia Canales attends the Oakland Día de los Muertos Festival in Fruitvale on Sunday, Oct. 29, 2023. (Estefany Gonzalez for KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://unitycouncil.org/program/diaoakland/\">Oakland’s Día De Los Muertos Festival\u003c/a>\u003c/h2>\n\n\n\n\u003cp>\u003cem>Nov. 1\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Fruitvale Village, Oakland\u003c/em>\u003c/p>\n\n\n\n\u003cp>There are many other Día de los Muertos festivals around the Bay, but if you’ve never been to Fruitvale’s, you’re missing something special. This year’s theme is “La Lucha Continúa: Aquí Estamos y no Nos Vamos” (“The Struggle Continues: We’re Here and We’re Not Leaving”). A celebration of culture, rife with sugar skulls and marigolds, this festival doubles as a reminder that coming together in community can be a political act. \u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>Briefly noted\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003ca href=\"https://sfcheesefest.com/\">SF Cheese Fest\u003c/a> (Oct. 3, San Francisco)\u003cbr>\u003ca href=\"https://www.eventbrite.com/e/filipino-island-fest-tickets-1992240712601?aff=erelpanelorg\">Filipino Island Fest\u003c/a> (Oct. 3, Alameda)\u003cbr>\u003ca href=\"https://fleetweeksf.org/\">Fleet Week\u003c/a> (Oct. 4–12, San Francisco)\u003cbr>\u003ca href=\"https://www.litquake.org/\">Litquake\u003c/a> (Oct. 8–24, San Francisco)\u003cbr>\u003ca href=\"http://eventbrite.com/e/prescott-market-holiday-pop-up-craft-faires-tickets-1983919211768?aff=ebdssbdestsearch\">Prescott Market Holiday Pop-Up Craft Faires\u003c/a> (Oct. 24 and Dec. 19, Oakland)\u003cbr>\u003ca href=\"https://www.fallchocolatesalon.com/\">Fall Holiday Chocolate Salon and Festival\u003c/a> (Nov. 22, San Francisco)\u003cbr>\u003c/p>\n",
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"innerHTML": "\n\u003cp>\u003cem>Be sure to check out our full \u003ca href=\"https://www.kqed.org/arts/tag/fall-guide-2026\">2026 Fall Arts Guide\u003c/a> to live music, movies, art, theater, festivals and more in the Bay Area.\u003c/em>\u003c/p>\n",
"innerContent": [
"\n\u003cp>\u003cem>Be sure to check out our full \u003ca href=\"https://www.kqed.org/arts/tag/fall-guide-2026\">2026 Fall Arts Guide\u003c/a> to live music, movies, art, theater, festivals and more in the Bay Area.\u003c/em>\u003c/p>\n"
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"innerHTML": "\n\u003cp>As the magic of autumn approaches, winds swirl and sunsets turn to sherbert hues of pink and orange. Stores fill with Halloween decorations, and kids in backpacks are once again up early, zombie-walking to class.\u003c/p>\n",
"innerContent": [
"\n\u003cp>As the magic of autumn approaches, winds swirl and sunsets turn to sherbert hues of pink and orange. Stores fill with Halloween decorations, and kids in backpacks are once again up early, zombie-walking to class.\u003c/p>\n"
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"innerHTML": "\n\u003cp>With fall comes festivals; for centuries, harvest time has meant outdoor celebrations. Here in the Bay Area, people sing in parks, eat in parking lots and dance in the streets. Below, find a select handful of this year’s outdoor fall festivals.\u003c/p>\n",
"innerContent": [
"\n\u003cp>With fall comes festivals; for centuries, harvest time has meant outdoor celebrations. Here in the Bay Area, people sing in parks, eat in parking lots and dance in the streets. Below, find a select handful of this year’s outdoor fall festivals.\u003c/p>\n"
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"srcset": "https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens-768x511.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens-1536x1022.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens-1920x1278.jpg 1920w",
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens.jpg\" alt=\"\" class=\"wp-image-13974858\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens-768x511.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens-1536x1022.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens-1920x1278.jpg 1920w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">Performances at the Yerba Buena Gardens Festival are always free.\u003ccite class=\"wp-inline-image-credit\"> (Courtesy Yerba Buena Gardens Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
"innerContent": [
"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens.jpg\" alt=\"\" class=\"wp-image-13974858\" />\u003cfigcaption class=\"wp-element-caption\">Performances at the Yerba Buena Gardens Festival are always free.\u003ccite class=\"wp-inline-image-credit\"> (Courtesy Yerba Buena Gardens Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"attrs": {
"text": "Yerba Buena Gardens Festival",
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"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://ybgfestival.org/events/?gad_source=1&gad_campaignid=36955909&gbraid=0AAAAAD3Ys4dhgMHawicf5GGZOYX0Sz9gJ\">Yerba Buena Gardens Festival\u003c/a>\u003c/h2>\n",
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"\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://ybgfestival.org/events/?gad_source=1&gad_campaignid=36955909&gbraid=0AAAAAD3Ys4dhgMHawicf5GGZOYX0Sz9gJ\">Yerba Buena Gardens Festival\u003c/a>\u003c/h2>\n"
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"innerHTML": "\n\u003cp>\u003cem>Through Nov. 13\u003c/em>\u003cbr>\u003cem>Yerba Buena Gardens, San Francisco\u003c/em>\u003c/p>\n",
"innerContent": [
"\n\u003cp>\u003cem>Through Nov. 13\u003c/em>\u003cbr>\u003cem>Yerba Buena Gardens, San Francisco\u003c/em>\u003c/p>\n"
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"innerHTML": "\n\u003cp>There’s diversity, and then there’s this festival’s lineup, which includes the Cuban Afro-Latin Funk combo \u003ca href=\"https://ybgfestival.org/event/los-calderones/\">Los Calderones\u003c/a>, a full day celebrating cultures of the continent during \u003ca href=\"https://ybgfestival.org/event/african-arts-festival-2026/\">the African Arts Festival\u003c/a> and a special \u003ca href=\"https://ybgfestival.org/event/indigenous-peoples-day-jeremy-dutcher/\">San Francisco Indigenous Peoples Day\u003c/a> performance by classically trained Indigenous Canadian tenor, Jeremy Dutcher. With free weekly performances on the open lawn between the Metreon and SFMOMA, the series concludes with a celebration of South Asian culture during the \u003ca href=\"https://ybgfestival.org/event/bhangra-and-beats-111326/\">Bhangra & Beats Night Market\u003c/a>. \u003c/p>\n",
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"\n\u003cp>There’s diversity, and then there’s this festival’s lineup, which includes the Cuban Afro-Latin Funk combo \u003ca href=\"https://ybgfestival.org/event/los-calderones/\">Los Calderones\u003c/a>, a full day celebrating cultures of the continent during \u003ca href=\"https://ybgfestival.org/event/african-arts-festival-2026/\">the African Arts Festival\u003c/a> and a special \u003ca href=\"https://ybgfestival.org/event/indigenous-peoples-day-jeremy-dutcher/\">San Francisco Indigenous Peoples Day\u003c/a> performance by classically trained Indigenous Canadian tenor, Jeremy Dutcher. With free weekly performances on the open lawn between the Metreon and SFMOMA, the series concludes with a celebration of South Asian culture during the \u003ca href=\"https://ybgfestival.org/event/bhangra-and-beats-111326/\">Bhangra & Beats Night Market\u003c/a>. \u003c/p>\n"
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"attrs": {
"text": "Bizerkeley Food Fest",
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"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.eventbrite.com/e/6th-annual-bizerkeley-food-fest-2026-tickets-1685365305999?aff=odcleoeventsincollection\">Bizerkeley Food Fest\u003c/a>\u003c/h2>\n",
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"\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.eventbrite.com/e/6th-annual-bizerkeley-food-fest-2026-tickets-1685365305999?aff=odcleoeventsincollection\">Bizerkeley Food Fest\u003c/a>\u003c/h2>\n"
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"innerHTML": "\n\u003cp>\u003cem>Sept. 6\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Martin Luther King Jr. Civic Center Park, Berkeley \u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003cem>Sept. 6\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Martin Luther King Jr. Civic Center Park, Berkeley \u003c/em>\u003c/p>\n"
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"innerHTML": "\n\u003cp>What’s more Berkeley than a vegan food festival? A vegan food festival that helps rescue animals. In addition to live performances and free samples of food from an array of plant-based restaurants, the festival spreads awareness and raises funds for California Pit Bull Rescue — and even hosts a meet-and-greet with a few furry four-legged friends. (Note: Attendees may not bring their own dogs.)\u003c/p>\n",
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"\n\u003cp>What’s more Berkeley than a vegan food festival? A vegan food festival that helps rescue animals. In addition to live performances and free samples of food from an array of plant-based restaurants, the festival spreads awareness and raises funds for California Pit Bull Rescue — and even hosts a meet-and-greet with a few furry four-legged friends. (Note: Attendees may not bring their own dogs.)\u003c/p>\n"
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"srcset": "https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/GettyImages-533139838.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/GettyImages-533139838-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/GettyImages-533139838-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/GettyImages-533139838-1536x1025.jpg 1536w",
"sizes": "(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)"
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/GettyImages-533139838.jpg\" alt=\"An older Black man in a shiny purple suit jacket smiles with eyes shut and arms raised in the air\" class=\"wp-image-13993027\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/GettyImages-533139838.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/GettyImages-533139838-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/GettyImages-533139838-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/GettyImages-533139838-1536x1025.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">Soul singer Eddie Holman, of “Hey There Lonely Girl” fame, is a scheduled performer at San José’s 2026 Chicano Soul Festival.\u003ccite class=\"wp-inline-image-credit\"> (Bobby Bank/WireImage)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
"innerContent": [
"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/GettyImages-533139838.jpg\" alt=\"An older Black man in a shiny purple suit jacket smiles with eyes shut and arms raised in the air\" class=\"wp-image-13993027\" />\u003cfigcaption class=\"wp-element-caption\">Soul singer Eddie Holman, of “Hey There Lonely Girl” fame, is a scheduled performer at San José’s 2026 Chicano Soul Festival.\u003ccite class=\"wp-inline-image-credit\"> (Bobby Bank/WireImage)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.eventbrite.com/e/5th-annual-chicano-soul-fest-tickets-1984652009586\">Chicano Soul Fest\u003c/a>\u003c/h2>\n",
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"\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.eventbrite.com/e/5th-annual-chicano-soul-fest-tickets-1984652009586\">Chicano Soul Fest\u003c/a>\u003c/h2>\n"
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"innerHTML": "\n\u003cp>\u003cem>Aug. 29\u003cbr>History Park, San José\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003cem>Aug. 29\u003cbr>History Park, San José\u003c/em>\u003c/p>\n"
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"innerHTML": "\n\u003cp>Lowriders, Aztec dancers and special appearances dot this afternoon festival. Two stages of live entertainment host performances by the likes of Eddie Holman, Sunny Ozuna, Mellow Man Ace and Discos Resaca. Also taking place is a special tribute to George Kerr, an architect of Latin soul music.\u003c/p>\n",
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"\n\u003cp>Lowriders, Aztec dancers and special appearances dot this afternoon festival. Two stages of live entertainment host performances by the likes of Eddie Holman, Sunny Ozuna, Mellow Man Ace and Discos Resaca. Also taking place is a special tribute to George Kerr, an architect of Latin soul music.\u003c/p>\n"
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"text": "Mill Valley Fall Arts Festival",
"level": 2
},
"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.eventbrite.com/e/mill-valley-fall-arts-festival-september-19-20-2026-hours-10-5-tickets-1988942471473?aff=ebdsoporgprofile\">Mill Valley Fall Arts Festival\u003c/a>\u003c/h2>\n",
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"\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.eventbrite.com/e/mill-valley-fall-arts-festival-september-19-20-2026-hours-10-5-tickets-1988942471473?aff=ebdsoporgprofile\">Mill Valley Fall Arts Festival\u003c/a>\u003c/h2>\n"
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"innerHTML": "\n\u003cp>\u003cem>Sept. 19 and 20\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Old Mill Park, Mill Valley\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003cem>Sept. 19 and 20\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Old Mill Park, Mill Valley\u003c/em>\u003c/p>\n"
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"innerHTML": "\n\u003cp>Next year will mark seven decades of the Mill Valley Arts Festival, a traditional celebration of live performances, crafts from over 100 different makers and a children’s grove with magic tricks and storytelling. And who says you can’t teach an old dog new tricks? This year’s celebration introduces a new wine tasting element with local vineyards like \u003ca href=\"https://www.barraofmendocino.com/\">Barra of Mendocino\u003c/a>, \u003ca href=\"https://www.gibbsnapavalley.com/\">Gibbs of Napa Valley\u003c/a> and more.\u003c/p>\n",
"innerContent": [
"\n\u003cp>Next year will mark seven decades of the Mill Valley Arts Festival, a traditional celebration of live performances, crafts from over 100 different makers and a children’s grove with magic tricks and storytelling. And who says you can’t teach an old dog new tricks? This year’s celebration introduces a new wine tasting element with local vineyards like \u003ca href=\"https://www.barraofmendocino.com/\">Barra of Mendocino\u003c/a>, \u003ca href=\"https://www.gibbsnapavalley.com/\">Gibbs of Napa Valley\u003c/a> and more.\u003c/p>\n"
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"alt": "Schoolchildren in face masks stringing up paper lanterns in Clinton Park, Oakland.",
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"sizes": "(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)"
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-scaled.jpg\" alt=\"Schoolchildren in face masks stringing up paper lanterns in Clinton Park, Oakland.\" class=\"wp-image-13901757\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-1920x1440.jpg 1920w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">Children string up paper lanterns at Clinton Park during the 2020 edition of the Little Saigon Mid-Autumn Festival.\u003ccite class=\"wp-inline-image-credit\"> (Good Good Eatz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
"innerContent": [
"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-scaled.jpg\" alt=\"Schoolchildren in face masks stringing up paper lanterns in Clinton Park, Oakland.\" class=\"wp-image-13901757\" />\u003cfigcaption class=\"wp-element-caption\">Children string up paper lanterns at Clinton Park during the 2020 edition of the Little Saigon Mid-Autumn Festival.\u003ccite class=\"wp-inline-image-credit\"> (Good Good Eatz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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{
"blockName": "core/heading",
"attrs": {
"text": "Oakland Vietnamese Mid-Autumn Festival",
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"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.eventbrite.com/e/ovcc-mid-autumn-festival-2026-tickets-1990660367747\">Oakland Vietnamese Mid-Autumn Festival\u003c/a>\u003c/h2>\n",
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"\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.eventbrite.com/e/ovcc-mid-autumn-festival-2026-tickets-1990660367747\">Oakland Vietnamese Mid-Autumn Festival\u003c/a>\u003c/h2>\n"
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"innerHTML": "\n\u003cp>\u003cem>Sept. 20\u003c/em>\u003cbr>\u003cem>Clinton Park, Oakland\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003cem>Sept. 20\u003c/em>\u003cbr>\u003cem>Clinton Park, Oakland\u003c/em>\u003c/p>\n"
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"innerHTML": "\n\u003cp>Oakland’s Little Saigon district is home to several thousand Vietnamese residents, along with dozens of Vietnamese-owned businesses, including markets, restaurants and stores. Sponsored by the Oakland Vietnamese Chamber of Commerce, this annual event offers a chance to learn about the neighborhood while enjoying food, meeting small businesses owners and more.\u003c/p>\n",
"innerContent": [
"\n\u003cp>Oakland’s Little Saigon district is home to several thousand Vietnamese residents, along with dozens of Vietnamese-owned businesses, including markets, restaurants and stores. Sponsored by the Oakland Vietnamese Chamber of Commerce, this annual event offers a chance to learn about the neighborhood while enjoying food, meeting small businesses owners and more.\u003c/p>\n"
],
"innerBlocks": []
},
{
"blockName": "core/heading",
"attrs": {
"text": "Daly City Public Library’s Art & Lit Fest",
"level": 2
},
"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.dcpla.org/artfest-about\">Daly City Public Library’s Art & Lit Fest\u003c/a>\u003c/h2>\n",
"innerContent": [
"\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.dcpla.org/artfest-about\">Daly City Public Library’s Art & Lit Fest\u003c/a>\u003c/h2>\n"
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"innerHTML": "\n\u003cp>\u003cem>Sept. 26\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Serramonte Center, Daly City\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003cem>Sept. 26\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Serramonte Center, Daly City\u003c/em>\u003c/p>\n"
],
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{
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"innerHTML": "\n\u003cp>All the festivals in this guide are outdoors, but c’mon, we had to make an exception for the library. This festival is… inside \u003cem>the mall\u003c/em>? Hear us out: for the fifth year in a row, Daly City’s arts and crafts scene is on full display at this event, with local performers, craftspeople and musicians. An event for all ages, the celebration doubles as a fundraiser for the Daly City Public Library, whose main branch is just a short walk from the mall.\u003c/p>\n",
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"\n\u003cp>All the festivals in this guide are outdoors, but c’mon, we had to make an exception for the library. This festival is… inside \u003cem>the mall\u003c/em>? Hear us out: for the fifth year in a row, Daly City’s arts and crafts scene is on full display at this event, with local performers, craftspeople and musicians. An event for all ages, the celebration doubles as a fundraiser for the Daly City Public Library, whose main branch is just a short walk from the mall.\u003c/p>\n"
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{
"blockName": "core/heading",
"attrs": {
"text": "Folsom Street Fair",
"level": 2
},
"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.folsomstreet.org/folsom-street-fair\">Folsom Street Fair\u003c/a>\u003c/h2>\n",
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"\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.folsomstreet.org/folsom-street-fair\">Folsom Street Fair\u003c/a>\u003c/h2>\n"
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{
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"innerHTML": "\n\u003cp>\u003cem>Sept. 27\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Folsom Street, San Francisco\u003c/em>\u003c/p>\n",
"innerContent": [
"\n\u003cp>\u003cem>Sept. 27\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Folsom Street, San Francisco\u003c/em>\u003c/p>\n"
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{
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"attrs": {
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"innerHTML": "\n\u003cp>For 42 years, this eye-popping event has been a place where “pleasure meets protest, leather meets liberation, and visibility is an act of defiance.” A late-September celebration, Folsom is all about taking to the streets and enjoying the sunshine — even where the sun doesn’t usually shine.\u003c/p>\n",
"innerContent": [
"\n\u003cp>For 42 years, this eye-popping event has been a place where “pleasure meets protest, leather meets liberation, and visibility is an act of defiance.” A late-September celebration, Folsom is all about taking to the streets and enjoying the sunshine — even where the sun doesn’t usually shine.\u003c/p>\n"
],
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{
"blockName": "core/heading",
"attrs": {
"text": "Oktoberfest",
"level": 2
},
"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://youtu.be/sshhb5ISHvI?si=PelIllKibSJTWDbQ\">Oktoberfest\u003c/a>\u003c/h2>\n",
"innerContent": [
"\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://youtu.be/sshhb5ISHvI?si=PelIllKibSJTWDbQ\">Oktoberfest\u003c/a>\u003c/h2>\n"
],
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},
{
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"attrs": {
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},
"innerHTML": "\n\u003cp>\u003cem>Throughout October\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Various locations\u003c/em>\u003c/p>\n",
"innerContent": [
"\n\u003cp>\u003cem>Throughout October\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Various locations\u003c/em>\u003c/p>\n"
],
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},
{
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"innerHTML": "\n\u003cp>Lederhosen! Tubas! And most importantly: beer! \u003ca href=\"https://www.oaktoberfest.org/\">Oakland’s “Oaktoberfest”\u003c/a> takes place on Saturday Oct. 3 and Sunday Oct. 4 in East Oakland’s Dimond District. On the peninsula, \u003ca href=\"https://www.mvoktoberfest.com/\">Mountain View’s Oktoberfest\u003c/a> gets underway the following weekend, Oct. 10 and 11. And if you’re in the South Bay, \u003ca href=\"https://campbelloktoberfest.com/\">Campbell’s Oktoberfest\u003c/a> is Oct. 17 and 18. Up north, \u003ca href=\"https://www.sixflags.com/discoverykingdom/events/oktoberfest\">Vallejo’s Oktoberfest\u003c/a> takes place beneath the roller coasters at none other than Six Flags amusement park. \u003c/p>\n",
"innerContent": [
"\n\u003cp>Lederhosen! Tubas! And most importantly: beer! \u003ca href=\"https://www.oaktoberfest.org/\">Oakland’s “Oaktoberfest”\u003c/a> takes place on Saturday Oct. 3 and Sunday Oct. 4 in East Oakland’s Dimond District. On the peninsula, \u003ca href=\"https://www.mvoktoberfest.com/\">Mountain View’s Oktoberfest\u003c/a> gets underway the following weekend, Oct. 10 and 11. And if you’re in the South Bay, \u003ca href=\"https://campbelloktoberfest.com/\">Campbell’s Oktoberfest\u003c/a> is Oct. 17 and 18. Up north, \u003ca href=\"https://www.sixflags.com/discoverykingdom/events/oktoberfest\">Vallejo’s Oktoberfest\u003c/a> takes place beneath the roller coasters at none other than Six Flags amusement park. \u003c/p>\n"
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"srcset": "https://cdn.kqed.org/wp-content/uploads/sites/2/2025/08/241005-OaklandBlackCowboyParade-019-BL.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/08/241005-OaklandBlackCowboyParade-019-BL-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/08/241005-OaklandBlackCowboyParade-019-BL-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/08/241005-OaklandBlackCowboyParade-019-BL-1536x1024.jpg 1536w",
"sizes": "(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)"
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/08/241005-OaklandBlackCowboyParade-019-BL.jpg\" alt=\"\" class=\"wp-image-13980417\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/08/241005-OaklandBlackCowboyParade-019-BL.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/08/241005-OaklandBlackCowboyParade-019-BL-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/08/241005-OaklandBlackCowboyParade-019-BL-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/08/241005-OaklandBlackCowboyParade-019-BL-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">Jaelah (left), 12, a member of the Blue Bird Riders from Manteca, rides with her friend Aniyah, 13, during the Oakland Black Cowboy Association parade in Oakland on Oct. 5, 2024.\u003ccite class=\"wp-inline-image-credit\"> (Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
"innerContent": [
"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/08/241005-OaklandBlackCowboyParade-019-BL.jpg\" alt=\"\" class=\"wp-image-13980417\" />\u003cfigcaption class=\"wp-element-caption\">Jaelah (left), 12, a member of the Blue Bird Riders from Manteca, rides with her friend Aniyah, 13, during the Oakland Black Cowboy Association parade in Oakland on Oct. 5, 2024.\u003ccite class=\"wp-inline-image-credit\"> (Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"blockName": "core/heading",
"attrs": {
"text": "Oakland’s Black Cowboy Parade ",
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"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.oaklandbca.org/\">Oakland’s Black Cowboy Parade\u003c/a> \u003c/h2>\n",
"innerContent": [
"\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.oaklandbca.org/\">Oakland’s Black Cowboy Parade\u003c/a> \u003c/h2>\n"
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{
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"innerHTML": "\n\u003cp>\u003cem>Oct. 3\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Little Bobby Hutton Park, Oakland\u003c/em>\u003c/p>\n",
"innerContent": [
"\n\u003cp>\u003cem>Oct. 3\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Little Bobby Hutton Park, Oakland\u003c/em>\u003c/p>\n"
],
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{
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"attrs": {
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"innerHTML": "\n\u003cp>An annual celebration of African American history and horseback riding, \u003ca href=\"https://www.kqed.org/news/12008139/oaklands-black-cowboy-association-celebrates-50-years-with-parade-and-festival\">the Oakland Black Cowboy Association\u003c/a> returns for its yearly celebration. With food vendors, dancers, pony rides and a parade, this event has been the pride of West Oakland for over 50 years\u003cstrong>. \u003c/strong>\u003c/p>\n",
"innerContent": [
"\n\u003cp>An annual celebration of African American history and horseback riding, \u003ca href=\"https://www.kqed.org/news/12008139/oaklands-black-cowboy-association-celebrates-50-years-with-parade-and-festival\">the Oakland Black Cowboy Association\u003c/a> returns for its yearly celebration. With food vendors, dancers, pony rides and a parade, this event has been the pride of West Oakland for over 50 years\u003cstrong>. \u003c/strong>\u003c/p>\n"
],
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{
"blockName": "core/heading",
"attrs": {
"text": "Castro Street Fair",
"level": 2
},
"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://castrostreetfair.org/fair/\">Castro Street Fair\u003c/a>\u003c/h2>\n",
"innerContent": [
"\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://castrostreetfair.org/fair/\">Castro Street Fair\u003c/a>\u003c/h2>\n"
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{
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"innerHTML": "\n\u003cp>\u003cem>Oct. 4\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Castro Street, San Francisco\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003cem>Oct. 4\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Castro Street, San Francisco\u003c/em>\u003c/p>\n"
],
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{
"blockName": "core/paragraph",
"attrs": {
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"innerHTML": "\n\u003cp>For more than half a century, this celebration of community resilience takes over the Castro with music, arts and chic fashion. People are invited to come out and enjoy live music, food, DJs and more, all while raising funds for a number of charitable causes. \u003c/p>\n",
"innerContent": [
"\n\u003cp>For more than half a century, this celebration of community resilience takes over the Castro with music, arts and chic fashion. People are invited to come out and enjoy live music, food, DJs and more, all while raising funds for a number of charitable causes. \u003c/p>\n"
],
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{
"blockName": "core/heading",
"attrs": {
"text": "Black Panther Party 60th Anniversary Celebration",
"level": 2
},
"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.bpp60th.org/\">Black Panther Party 60th Anniversary Celebration\u003c/a>\u003c/h2>\n",
"innerContent": [
"\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.bpp60th.org/\">Black Panther Party 60th Anniversary Celebration\u003c/a>\u003c/h2>\n"
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{
"blockName": "core/paragraph",
"attrs": {
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"innerHTML": "\n\u003cp>\u003cem>Oct. 15–18\u003c/em>\u003cbr>\u003cem>Location to be determined\u003c/em>\u003c/p>\n",
"innerContent": [
"\n\u003cp>\u003cem>Oct. 15–18\u003c/em>\u003cbr>\u003cem>Location to be determined\u003c/em>\u003c/p>\n"
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{
"blockName": "core/paragraph",
"attrs": {
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"innerHTML": "\n\u003cp>Sixty years ago, Bobby Seale and Dr. Huey P. Newton created and implemented a 10-point program, certifying the Oakland-born Black Panther Party for Self-Defense as a leading organization of new ideas and movements. On this weekend, the organization’s lasting legacy will be celebrated in proper fashion: a reunion of those who did the work and the community that’s benefited from their efforts. \u003c/p>\n",
"innerContent": [
"\n\u003cp>Sixty years ago, Bobby Seale and Dr. Huey P. Newton created and implemented a 10-point program, certifying the Oakland-born Black Panther Party for Self-Defense as a leading organization of new ideas and movements. On this weekend, the organization’s lasting legacy will be celebrated in proper fashion: a reunion of those who did the work and the community that’s benefited from their efforts. \u003c/p>\n"
],
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},
{
"blockName": "core/heading",
"attrs": {
"text": "Autumn Lights Festival",
"level": 2
},
"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://gardensatlakemerritt.org/autumn-lights-festival-2026/\">Autumn Lights Festival\u003c/a>\u003c/h2>\n",
"innerContent": [
"\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://gardensatlakemerritt.org/autumn-lights-festival-2026/\">Autumn Lights Festival\u003c/a>\u003c/h2>\n"
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{
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"attrs": {
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"innerHTML": "\n\u003cp>\u003cem>Oct. 15–17\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Lake Merritt, Oakland\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003cem>Oct. 15–17\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Lake Merritt, Oakland\u003c/em>\u003c/p>\n"
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"innerHTML": "\n\u003cp>It’s an all-ages artistic light show, full of brightly colored illuminated installations, all inside a garden on the edge of Lake Merritt. What more does one need in life?\u003c/p>\n",
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"\n\u003cp>It’s an all-ages artistic light show, full of brightly colored illuminated installations, all inside a garden on the edge of Lake Merritt. What more does one need in life?\u003c/p>\n"
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/DiwaliSanRamonGetty.jpg\" alt=\"\" class=\"wp-image-13993026\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/DiwaliSanRamonGetty.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/DiwaliSanRamonGetty-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/DiwaliSanRamonGetty-768x511.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/DiwaliSanRamonGetty-1536x1023.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">Rangoli, a colorful form of Indian folk art celebrating art, beauty and culture, is seen drawn on the sidewalks of Bishop Ranch City Center to celebrate the Hindu holiday Diwali in San Ramon, California, on Nov. 14, 2020.\u003ccite class=\"wp-inline-image-credit\"> (Jessica Christian/The San Francisco Chronicle via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
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"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/DiwaliSanRamonGetty.jpg\" alt=\"\" class=\"wp-image-13993026\" />\u003cfigcaption class=\"wp-element-caption\">Rangoli, a colorful form of Indian folk art celebrating art, beauty and culture, is seen drawn on the sidewalks of Bishop Ranch City Center to celebrate the Hindu holiday Diwali in San Ramon, California, on Nov. 14, 2020.\u003ccite class=\"wp-inline-image-credit\"> (Jessica Christian/The San Francisco Chronicle via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"text": "Dussehra Diwali Dhamaka Festival of Lights & Fireworks ",
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"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.aiaevents.org/diwali-dhamaka-2026\">Dussehra Diwali Dhamaka Festival of Lights & Fireworks\u003c/a> \u003c/h2>\n",
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"\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.aiaevents.org/diwali-dhamaka-2026\">Dussehra Diwali Dhamaka Festival of Lights & Fireworks\u003c/a> \u003c/h2>\n"
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"innerHTML": "\n\u003cp>\u003cem>Oct. 17\u003c/em>\u003cbr>\u003cem>Alameda County Fairgrounds, Pleasanton\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003cem>Oct. 17\u003c/em>\u003cbr>\u003cem>Alameda County Fairgrounds, Pleasanton\u003c/em>\u003c/p>\n"
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"innerHTML": "\n\u003cp>With bright lights, live Bollywood dancers and Indian cuisine of all sorts, the East Bay’s largest Diwali celebration boasts carnival rides and more than 150 food and shopping stalls. In addition to community dance groups and a huge fireworks show, attendees can also witness a 40 foot effigy of the demon king Raavan Dahan set aflame. \u003c/p>\n",
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"\n\u003cp>With bright lights, live Bollywood dancers and Indian cuisine of all sorts, the East Bay’s largest Diwali celebration boasts carnival rides and more than 150 food and shopping stalls. In addition to community dance groups and a huge fireworks show, attendees can also witness a 40 foot effigy of the demon king Raavan Dahan set aflame. \u003c/p>\n"
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"text": "Half Moon Bay Art & Pumpkin Festival",
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"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://hmbpumpkinfest.com/\">Half Moon Bay Art & Pumpkin Festival\u003c/a>\u003c/h2>\n",
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"\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://hmbpumpkinfest.com/\">Half Moon Bay Art & Pumpkin Festival\u003c/a>\u003c/h2>\n"
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"innerHTML": "\n\u003cp>\u003cem>Oct. 17–18\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Half Moon Bay\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003cem>Oct. 17–18\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Half Moon Bay\u003c/em>\u003c/p>\n"
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"innerHTML": "\n\u003cp>They’ll have a Halloween costume contest, seasonal drinks and workshops on pumpkin carving, plus work from over 250 artists, three stages of live music, a pumpkin parade and a pumpkin-weighing contest with some of the largest gourds known to man. All of that, plus a run, walk and stroll on Sunday to raise funds for \u003ca href=\"https://www.mercyhousing.org/california/coastside-senior/?gad_source=1&gad_campaignid=23143634391&gbraid=0AAAAAD2ps6efEFaB6t-5JtQvVQFIEn2CA&gclid=Cj0KCQjw4orUBhCjARIsAIbF3qy72I2TfDfTNSAmIIRW3Ixp4Nt2_lR2SN0J6oSQt3gd5sKS51BZLpQaAoYSEALw_wcB\">low-income senior housing\u003c/a>. \u003c/p>\n",
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"\n\u003cp>They’ll have a Halloween costume contest, seasonal drinks and workshops on pumpkin carving, plus work from over 250 artists, three stages of live music, a pumpkin parade and a pumpkin-weighing contest with some of the largest gourds known to man. All of that, plus a run, walk and stroll on Sunday to raise funds for \u003ca href=\"https://www.mercyhousing.org/california/coastside-senior/?gad_source=1&gad_campaignid=23143634391&gbraid=0AAAAAD2ps6efEFaB6t-5JtQvVQFIEn2CA&gclid=Cj0KCQjw4orUBhCjARIsAIbF3qy72I2TfDfTNSAmIIRW3Ixp4Nt2_lR2SN0J6oSQt3gd5sKS51BZLpQaAoYSEALw_wcB\">low-income senior housing\u003c/a>. \u003c/p>\n"
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231029_OAKDiadelosMuertosFestival_EG-18.jpg\" alt=\"\" class=\"wp-image-13937452\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231029_OAKDiadelosMuertosFestival_EG-18.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231029_OAKDiadelosMuertosFestival_EG-18-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231029_OAKDiadelosMuertosFestival_EG-18-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231029_OAKDiadelosMuertosFestival_EG-18-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231029_OAKDiadelosMuertosFestival_EG-18-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231029_OAKDiadelosMuertosFestival_EG-18-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">Amalia Canales attends the Oakland Día de los Muertos Festival in Fruitvale on Sunday, Oct. 29, 2023.\u003ccite class=\"wp-inline-image-credit\"> (Estefany Gonzalez for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n",
"innerContent": [
"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231029_OAKDiadelosMuertosFestival_EG-18.jpg\" alt=\"\" class=\"wp-image-13937452\" />\u003cfigcaption class=\"wp-element-caption\">Amalia Canales attends the Oakland Día de los Muertos Festival in Fruitvale on Sunday, Oct. 29, 2023.\u003ccite class=\"wp-inline-image-credit\"> (Estefany Gonzalez for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n"
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"attrs": {
"text": "Oakland’s Día De Los Muertos Festival",
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"innerHTML": "\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://unitycouncil.org/program/diaoakland/\">Oakland’s Día De Los Muertos Festival\u003c/a>\u003c/h2>\n",
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"\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://unitycouncil.org/program/diaoakland/\">Oakland’s Día De Los Muertos Festival\u003c/a>\u003c/h2>\n"
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"innerHTML": "\n\u003cp>\u003cem>Nov. 1\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Fruitvale Village, Oakland\u003c/em>\u003c/p>\n",
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"\n\u003cp>\u003cem>Nov. 1\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Fruitvale Village, Oakland\u003c/em>\u003c/p>\n"
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"innerHTML": "\n\u003cp>There are many other Día de los Muertos festivals around the Bay, but if you’ve never been to Fruitvale’s, you’re missing something special. This year’s theme is “La Lucha Continúa: Aquí Estamos y no Nos Vamos” (“The Struggle Continues: We’re Here and We’re Not Leaving”). A celebration of culture, rife with sugar skulls and marigolds, this festival doubles as a reminder that coming together in community can be a political act. \u003c/p>\n",
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"\n\u003cp>There are many other Día de los Muertos festivals around the Bay, but if you’ve never been to Fruitvale’s, you’re missing something special. This year’s theme is “La Lucha Continúa: Aquí Estamos y no Nos Vamos” (“The Struggle Continues: We’re Here and We’re Not Leaving”). A celebration of culture, rife with sugar skulls and marigolds, this festival doubles as a reminder that coming together in community can be a political act. \u003c/p>\n"
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"innerHTML": "\n\u003cp>\u003ca href=\"https://sfcheesefest.com/\">SF Cheese Fest\u003c/a> (Oct. 3, San Francisco)\u003cbr>\u003ca href=\"https://www.eventbrite.com/e/filipino-island-fest-tickets-1992240712601?aff=erelpanelorg\">Filipino Island Fest\u003c/a> (Oct. 3, Alameda)\u003cbr>\u003ca href=\"https://fleetweeksf.org/\">Fleet Week\u003c/a> (Oct. 4–12, San Francisco)\u003cbr>\u003ca href=\"https://www.litquake.org/\">Litquake\u003c/a> (Oct. 8–24, San Francisco)\u003cbr>\u003ca href=\"http://eventbrite.com/e/prescott-market-holiday-pop-up-craft-faires-tickets-1983919211768?aff=ebdssbdestsearch\">Prescott Market Holiday Pop-Up Craft Faires\u003c/a> (Oct. 24 and Dec. 19, Oakland)\u003cbr>\u003ca href=\"https://www.fallchocolatesalon.com/\">Fall Holiday Chocolate Salon and Festival\u003c/a> (Nov. 22, San Francisco)\u003cbr>\u003c/p>\n",
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"\n\u003cp>\u003ca href=\"https://sfcheesefest.com/\">SF Cheese Fest\u003c/a> (Oct. 3, San Francisco)\u003cbr>\u003ca href=\"https://www.eventbrite.com/e/filipino-island-fest-tickets-1992240712601?aff=erelpanelorg\">Filipino Island Fest\u003c/a> (Oct. 3, Alameda)\u003cbr>\u003ca href=\"https://fleetweeksf.org/\">Fleet Week\u003c/a> (Oct. 4–12, San Francisco)\u003cbr>\u003ca href=\"https://www.litquake.org/\">Litquake\u003c/a> (Oct. 8–24, San Francisco)\u003cbr>\u003ca href=\"http://eventbrite.com/e/prescott-market-holiday-pop-up-craft-faires-tickets-1983919211768?aff=ebdssbdestsearch\">Prescott Market Holiday Pop-Up Craft Faires\u003c/a> (Oct. 24 and Dec. 19, Oakland)\u003cbr>\u003ca href=\"https://www.fallchocolatesalon.com/\">Fall Holiday Chocolate Salon and Festival\u003c/a> (Nov. 22, San Francisco)\u003cbr>\u003c/p>\n"
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"excerpt": "There’s plenty of places to eat, drink, dance and celebrate outside this fall.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>\u003cem>Be sure to check out our full \u003ca href=\"https://www.kqed.org/arts/tag/fall-guide-2026\">2026 Fall Arts Guide\u003c/a> to live music, movies, art, theater, festivals and more in the Bay Area.\u003c/em>\u003c/p>\n\n\n\n\u003cp>As the magic of autumn approaches, winds swirl and sunsets turn to sherbert hues of pink and orange. Stores fill with Halloween decorations, and kids in backpacks are once again up early, zombie-walking to class.\u003c/p>\n\n\n\n\u003cp>With fall comes festivals; for centuries, harvest time has meant outdoor celebrations. Here in the Bay Area, people sing in parks, eat in parking lots and dance in the streets. Below, find a select handful of this year’s outdoor fall festivals.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1331\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens.jpg\" alt=\"\" class=\"wp-image-13974858\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens-768x511.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens-1536x1022.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/04/Courtesy-of-Yerba-Buena-Gardens-1920x1278.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Performances at the Yerba Buena Gardens Festival are always free. (Courtesy Yerba Buena Gardens Festival)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://ybgfestival.org/events/?gad_source=1&gad_campaignid=36955909&gbraid=0AAAAAD3Ys4dhgMHawicf5GGZOYX0Sz9gJ\">Yerba Buena Gardens Festival\u003c/a>\u003c/h2>\n\n\n\n\u003cp>\u003cem>Through Nov. 13\u003c/em>\u003cbr>\u003cem>Yerba Buena Gardens, San Francisco\u003c/em>\u003c/p>\n\n\n\n\u003cp>There’s diversity, and then there’s this festival’s lineup, which includes the Cuban Afro-Latin Funk combo \u003ca href=\"https://ybgfestival.org/event/los-calderones/\">Los Calderones\u003c/a>, a full day celebrating cultures of the continent during \u003ca href=\"https://ybgfestival.org/event/african-arts-festival-2026/\">the African Arts Festival\u003c/a> and a special \u003ca href=\"https://ybgfestival.org/event/indigenous-peoples-day-jeremy-dutcher/\">San Francisco Indigenous Peoples Day\u003c/a> performance by classically trained Indigenous Canadian tenor, Jeremy Dutcher. With free weekly performances on the open lawn between the Metreon and SFMOMA, the series concludes with a celebration of South Asian culture during the \u003ca href=\"https://ybgfestival.org/event/bhangra-and-beats-111326/\">Bhangra & Beats Night Market\u003c/a>. \u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.eventbrite.com/e/6th-annual-bizerkeley-food-fest-2026-tickets-1685365305999?aff=odcleoeventsincollection\">Bizerkeley Food Fest\u003c/a>\u003c/h2>\n\n\n\n\u003cp>\u003cem>Sept. 6\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Martin Luther King Jr. Civic Center Park, Berkeley \u003c/em>\u003c/p>\n\n\n\n\u003cp>What’s more Berkeley than a vegan food festival? A vegan food festival that helps rescue animals. In addition to live performances and free samples of food from an array of plant-based restaurants, the festival spreads awareness and raises funds for California Pit Bull Rescue — and even hosts a meet-and-greet with a few furry four-legged friends. (Note: Attendees may not bring their own dogs.)\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/GettyImages-533139838.jpg\" alt=\"An older Black man in a shiny purple suit jacket smiles with eyes shut and arms raised in the air\" class=\"wp-image-13993027\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/GettyImages-533139838.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/GettyImages-533139838-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/GettyImages-533139838-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/GettyImages-533139838-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Soul singer Eddie Holman, of “Hey There Lonely Girl” fame, is a scheduled performer at San José’s 2026 Chicano Soul Festival. (Bobby Bank/WireImage)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.eventbrite.com/e/5th-annual-chicano-soul-fest-tickets-1984652009586\">Chicano Soul Fest\u003c/a>\u003c/h2>\n\n\n\n\u003cp>\u003cem>Aug. 29\u003cbr>History Park, San José\u003c/em>\u003c/p>\n\n\n\n\u003cp>Lowriders, Aztec dancers and special appearances dot this afternoon festival. Two stages of live entertainment host performances by the likes of Eddie Holman, Sunny Ozuna, Mellow Man Ace and Discos Resaca. Also taking place is a special tribute to George Kerr, an architect of Latin soul music.\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.eventbrite.com/e/mill-valley-fall-arts-festival-september-19-20-2026-hours-10-5-tickets-1988942471473?aff=ebdsoporgprofile\">Mill Valley Fall Arts Festival\u003c/a>\u003c/h2>\n\n\n\n\u003cp>\u003cem>Sept. 19 and 20\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Old Mill Park, Mill Valley\u003c/em>\u003c/p>\n\n\n\n\u003cp>Next year will mark seven decades of the Mill Valley Arts Festival, a traditional celebration of live performances, crafts from over 100 different makers and a children’s grove with magic tricks and storytelling. And who says you can’t teach an old dog new tricks? This year’s celebration introduces a new wine tasting element with local vineyards like \u003ca href=\"https://www.barraofmendocino.com/\">Barra of Mendocino\u003c/a>, \u003ca href=\"https://www.gibbsnapavalley.com/\">Gibbs of Napa Valley\u003c/a> and more.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2560\" height=\"1920\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-scaled.jpg\" alt=\"Schoolchildren in face masks stringing up paper lanterns in Clinton Park, Oakland.\" class=\"wp-image-13901757\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/08/midautumnfestival_goodgoodeatz-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2560px) 100vw, 2560px\" />\u003cfigcaption class=\"wp-element-caption\">Children string up paper lanterns at Clinton Park during the 2020 edition of the Little Saigon Mid-Autumn Festival. (Good Good Eatz)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.eventbrite.com/e/ovcc-mid-autumn-festival-2026-tickets-1990660367747\">Oakland Vietnamese Mid-Autumn Festival\u003c/a>\u003c/h2>\n\n\n\n\u003cp>\u003cem>Sept. 20\u003c/em>\u003cbr>\u003cem>Clinton Park, Oakland\u003c/em>\u003c/p>\n\n\n\n\u003cp>Oakland’s Little Saigon district is home to several thousand Vietnamese residents, along with dozens of Vietnamese-owned businesses, including markets, restaurants and stores. Sponsored by the Oakland Vietnamese Chamber of Commerce, this annual event offers a chance to learn about the neighborhood while enjoying food, meeting small businesses owners and more.\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.dcpla.org/artfest-about\">Daly City Public Library’s Art & Lit Fest\u003c/a>\u003c/h2>\n\n\n\n\u003cp>\u003cem>Sept. 26\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Serramonte Center, Daly City\u003c/em>\u003c/p>\n\n\n\n\u003cp>All the festivals in this guide are outdoors, but c’mon, we had to make an exception for the library. This festival is… inside \u003cem>the mall\u003c/em>? Hear us out: for the fifth year in a row, Daly City’s arts and crafts scene is on full display at this event, with local performers, craftspeople and musicians. An event for all ages, the celebration doubles as a fundraiser for the Daly City Public Library, whose main branch is just a short walk from the mall.\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.folsomstreet.org/folsom-street-fair\">Folsom Street Fair\u003c/a>\u003c/h2>\n\n\n\n\u003cp>\u003cem>Sept. 27\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Folsom Street, San Francisco\u003c/em>\u003c/p>\n\n\n\n\u003cp>For 42 years, this eye-popping event has been a place where “pleasure meets protest, leather meets liberation, and visibility is an act of defiance.” A late-September celebration, Folsom is all about taking to the streets and enjoying the sunshine — even where the sun doesn’t usually shine.\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://youtu.be/sshhb5ISHvI?si=PelIllKibSJTWDbQ\">Oktoberfest\u003c/a>\u003c/h2>\n\n\n\n\u003cp>\u003cem>Throughout October\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Various locations\u003c/em>\u003c/p>\n\n\n\n\u003cp>Lederhosen! Tubas! And most importantly: beer! \u003ca href=\"https://www.oaktoberfest.org/\">Oakland’s “Oaktoberfest”\u003c/a> takes place on Saturday Oct. 3 and Sunday Oct. 4 in East Oakland’s Dimond District. On the peninsula, \u003ca href=\"https://www.mvoktoberfest.com/\">Mountain View’s Oktoberfest\u003c/a> gets underway the following weekend, Oct. 10 and 11. And if you’re in the South Bay, \u003ca href=\"https://campbelloktoberfest.com/\">Campbell’s Oktoberfest\u003c/a> is Oct. 17 and 18. Up north, \u003ca href=\"https://www.sixflags.com/discoverykingdom/events/oktoberfest\">Vallejo’s Oktoberfest\u003c/a> takes place beneath the roller coasters at none other than Six Flags amusement park. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/08/241005-OaklandBlackCowboyParade-019-BL.jpg\" alt=\"\" class=\"wp-image-13980417\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/08/241005-OaklandBlackCowboyParade-019-BL.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/08/241005-OaklandBlackCowboyParade-019-BL-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/08/241005-OaklandBlackCowboyParade-019-BL-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/08/241005-OaklandBlackCowboyParade-019-BL-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Jaelah (left), 12, a member of the Blue Bird Riders from Manteca, rides with her friend Aniyah, 13, during the Oakland Black Cowboy Association parade in Oakland on Oct. 5, 2024. (Beth LaBerge/KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.oaklandbca.org/\">Oakland’s Black Cowboy Parade\u003c/a> \u003c/h2>\n\n\n\n\u003cp>\u003cem>Oct. 3\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Little Bobby Hutton Park, Oakland\u003c/em>\u003c/p>\n\n\n\n\u003cp>An annual celebration of African American history and horseback riding, \u003ca href=\"https://www.kqed.org/news/12008139/oaklands-black-cowboy-association-celebrates-50-years-with-parade-and-festival\">the Oakland Black Cowboy Association\u003c/a> returns for its yearly celebration. With food vendors, dancers, pony rides and a parade, this event has been the pride of West Oakland for over 50 years\u003cstrong>. \u003c/strong>\u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://castrostreetfair.org/fair/\">Castro Street Fair\u003c/a>\u003c/h2>\n\n\n\n\u003cp>\u003cem>Oct. 4\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Castro Street, San Francisco\u003c/em>\u003c/p>\n\n\n\n\u003cp>For more than half a century, this celebration of community resilience takes over the Castro with music, arts and chic fashion. People are invited to come out and enjoy live music, food, DJs and more, all while raising funds for a number of charitable causes. \u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.bpp60th.org/\">Black Panther Party 60th Anniversary Celebration\u003c/a>\u003c/h2>\n\n\n\n\u003cp>\u003cem>Oct. 15–18\u003c/em>\u003cbr>\u003cem>Location to be determined\u003c/em>\u003c/p>\n\n\n\n\u003cp>Sixty years ago, Bobby Seale and Dr. Huey P. Newton created and implemented a 10-point program, certifying the Oakland-born Black Panther Party for Self-Defense as a leading organization of new ideas and movements. On this weekend, the organization’s lasting legacy will be celebrated in proper fashion: a reunion of those who did the work and the community that’s benefited from their efforts. \u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://gardensatlakemerritt.org/autumn-lights-festival-2026/\">Autumn Lights Festival\u003c/a>\u003c/h2>\n\n\n\n\u003cp>\u003cem>Oct. 15–17\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Lake Merritt, Oakland\u003c/em>\u003c/p>\n\n\n\n\u003cp>It’s an all-ages artistic light show, full of brightly colored illuminated installations, all inside a garden on the edge of Lake Merritt. What more does one need in life?\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1332\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/DiwaliSanRamonGetty.jpg\" alt=\"\" class=\"wp-image-13993026\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/DiwaliSanRamonGetty.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/DiwaliSanRamonGetty-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/DiwaliSanRamonGetty-768x511.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/DiwaliSanRamonGetty-1536x1023.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-element-caption\">Rangoli, a colorful form of Indian folk art celebrating art, beauty and culture, is seen drawn on the sidewalks of Bishop Ranch City Center to celebrate the Hindu holiday Diwali in San Ramon, California, on Nov. 14, 2020. (Jessica Christian/The San Francisco Chronicle via Getty Images)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://www.aiaevents.org/diwali-dhamaka-2026\">Dussehra Diwali Dhamaka Festival of Lights & Fireworks\u003c/a> \u003c/h2>\n\n\n\n\u003cp>\u003cem>Oct. 17\u003c/em>\u003cbr>\u003cem>Alameda County Fairgrounds, Pleasanton\u003c/em>\u003c/p>\n\n\n\n\u003cp>With bright lights, live Bollywood dancers and Indian cuisine of all sorts, the East Bay’s largest Diwali celebration boasts carnival rides and more than 150 food and shopping stalls. In addition to community dance groups and a huge fireworks show, attendees can also witness a 40 foot effigy of the demon king Raavan Dahan set aflame. \u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://hmbpumpkinfest.com/\">Half Moon Bay Art & Pumpkin Festival\u003c/a>\u003c/h2>\n\n\n\n\u003cp>\u003cem>Oct. 17–18\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Half Moon Bay\u003c/em>\u003c/p>\n\n\n\n\u003cp>They’ll have a Halloween costume contest, seasonal drinks and workshops on pumpkin carving, plus work from over 250 artists, three stages of live music, a pumpkin parade and a pumpkin-weighing contest with some of the largest gourds known to man. All of that, plus a run, walk and stroll on Sunday to raise funds for \u003ca href=\"https://www.mercyhousing.org/california/coastside-senior/?gad_source=1&gad_campaignid=23143634391&gbraid=0AAAAAD2ps6efEFaB6t-5JtQvVQFIEn2CA&gclid=Cj0KCQjw4orUBhCjARIsAIbF3qy72I2TfDfTNSAmIIRW3Ixp4Nt2_lR2SN0J6oSQt3gd5sKS51BZLpQaAoYSEALw_wcB\">low-income senior housing\u003c/a>. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"1280\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231029_OAKDiadelosMuertosFestival_EG-18.jpg\" alt=\"\" class=\"wp-image-13937452\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231029_OAKDiadelosMuertosFestival_EG-18.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231029_OAKDiadelosMuertosFestival_EG-18-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231029_OAKDiadelosMuertosFestival_EG-18-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231029_OAKDiadelosMuertosFestival_EG-18-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231029_OAKDiadelosMuertosFestival_EG-18-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/231029_OAKDiadelosMuertosFestival_EG-18-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" />\u003cfigcaption class=\"wp-element-caption\">Amalia Canales attends the Oakland Día de los Muertos Festival in Fruitvale on Sunday, Oct. 29, 2023. (Estefany Gonzalez for KQED)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003ca href=\"https://unitycouncil.org/program/diaoakland/\">Oakland’s Día De Los Muertos Festival\u003c/a>\u003c/h2>\n\n\n\n\u003cp>\u003cem>Nov. 1\u003c/em>\u003cem>\u003cbr>\u003c/em>\u003cem>Fruitvale Village, Oakland\u003c/em>\u003c/p>\n\n\n\n\u003cp>There are many other Día de los Muertos festivals around the Bay, but if you’ve never been to Fruitvale’s, you’re missing something special. This year’s theme is “La Lucha Continúa: Aquí Estamos y no Nos Vamos” (“The Struggle Continues: We’re Here and We’re Not Leaving”). A celebration of culture, rife with sugar skulls and marigolds, this festival doubles as a reminder that coming together in community can be a political act. \u003c/p>\n\n\n\n\u003ch2 class=\"wp-block-heading\">\u003cstrong>Briefly noted\u003c/strong>\u003c/h2>\n\n\n\n\u003cp>\u003ca href=\"https://sfcheesefest.com/\">SF Cheese Fest\u003c/a> (Oct. 3, San Francisco)\u003cbr>\u003ca href=\"https://www.eventbrite.com/e/filipino-island-fest-tickets-1992240712601?aff=erelpanelorg\">Filipino Island Fest\u003c/a> (Oct. 3, Alameda)\u003cbr>\u003ca href=\"https://fleetweeksf.org/\">Fleet Week\u003c/a> (Oct. 4–12, San Francisco)\u003cbr>\u003ca href=\"https://www.litquake.org/\">Litquake\u003c/a> (Oct. 8–24, San Francisco)\u003cbr>\u003ca href=\"http://eventbrite.com/e/prescott-market-holiday-pop-up-craft-faires-tickets-1983919211768?aff=ebdssbdestsearch\">Prescott Market Holiday Pop-Up Craft Faires\u003c/a> (Oct. 24 and Dec. 19, Oakland)\u003cbr>\u003ca href=\"https://www.fallchocolatesalon.com/\">Fall Holiday Chocolate Salon and Festival\u003c/a> (Nov. 22, San Francisco)\u003cbr>\u003c/p>\n\u003c/div>\u003c/p>",
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"slug": "best-lechona-colombian-crispy-stuffed-pork-la-grama-san-jose",
"title": "This San José Food Tent Is a Temple to Crispy Colombian Stuffed Pork",
"publishDate": 1787343661,
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"headTitle": "This San José Food Tent Is a Temple to Crispy Colombian Stuffed Pork | KQED",
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"content": "\u003cp>The most exciting food often hides where you least expect it. Say, tucked behind a used car dealership just a few blocks away from the \u003ca href=\"https://www.kqed.org/arts/tag/san-jose\">San José\u003c/a> DMV. This is where I found \u003ca href=\"https://www.instagram.com/la_grama_san_jose/\">La Grama\u003c/a>, a pop-up tent serving the best version of Colombian \u003ca href=\"https://www.youtube.com/watch?v=HZa9h3x9PxQ\">lechona\u003c/a>, or crackly-skinned stuffed roast pork, I’ve ever tasted.\u003c/p>\n\n\n\n\u003cp>The whole operation takes place under a big tent, with the kitchen on one side and a crowded dining area on the other. On my first visit, I had to play a game of musical chairs to snag a seat at one of the picnic tables. All around me, all I could hear was the sound of dozens of people biting into crunchy shards of pork rind. \u003c/p>\n\n\n\n\u003cp>Owner Augustine Torres moved from Villavicencio, Colombia, to San José in 2022. Together with some friends he knew from back home in Colombia, he started a food truck slinging hot dogs, burgers and picada (a platter of fried meats, plantains and potatoes). Before coming to the U.S., Torres had mostly worked in the cattle industry, but when his associates stepped away from the business, he decided to continue pursuing a food career on his own. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/La-Grama-tent.jpg\" alt=\"A food tent crowded with diners.\" class=\"wp-image-13993149\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/La-Grama-tent.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/La-Grama-tent-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/La-Grama-tent-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/La-Grama-tent-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">La Grama’s crowded food tent is filled with lechona lovers munching on crispy pork skin. (Octavio Peña)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Torres started La Grama in 2023, selling lechona by day and Colombian street food by night. In Colombia, lechona (aka lechona Tolimense), a dish with more than 500 years of history, is often served at weddings and big holiday celebrations. Traditionally, it’s made by stuffing an entire roast pig with rice and yellow peas. Torres mimics the technique to create smaller batches by stuffing everything inside a vessel of crispy pork skin.\u003c/p>\n\n\n\n\u003cp>“When I first started, I wasn’t making lechona,” says Torres. “I was sourcing it from a friend.” \u003c/p>\n\n\n\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Eventually, he hired a chef from Colombia to teach him to make the dish over video, developing his own recipe after seven months of experimentation. He begins by marinating pork leg in adobo for two days. Then, rice and yellow peas are stuffed into a giant pouch made by sewing pieces of pork skin together. The whole thing is roasted for eight hours until the skin crisps and the rice and peas get slick from the rendered fat.\u003c/p>\n\n\n\n\u003cp>Feasting on lechona is a tactile experience. During one visit, I shattered the chicharron with my fingers to dig into the rice and peas. Another time, I used a fragment of skin as a chip and loaded it with filling. Spritzing the whole thing with a lime wedge helps balance out the richness.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Mon%CC%83ona.jpg\" alt=\"An unwrapped tamal topped with meat and a shard of crispy pork skin.\" class=\"wp-image-13993150\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Moñona.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Moñona-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Moñona-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Moñona-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">The moñona is a Colombian tamal topped with a portion of lechona. (Octavio Peña)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>It’s safe to say Torres’ lechona has been a hit — he sells 20 trays every weekend. The vast majority of customers are from Colombia, but newcomers to the dish have also wound up enjoying it, Torres says. You can find Colombian lechona, more or less prepared in the same way, in a few spots around the South Bay. At \u003ca href=\"https://www.instagram.com/p/DGJrO60SnhP/\">Sabor a la Colombiana\u003c/a>, it comes paired with \u003ca href=\"https://www.tiktok.com/@recetasdelamamicarito/video/7626905936120057096\">insulsos\u003c/a> (steamed corn flour and panela). \u003ca href=\"https://www.instagram.com/lacallejera_cf\">La Callejera\u003c/a>, also in San José, sells an especially flavorful version that’s heavy on the garlic and earthy spices. But La Grama’s version is still my favorite.\u003c/p>\n\n\n\n\n\n\u003cp>While lechona is excellent on its own, it’s even better when paired with other Colombian dishes. My favorite menu item at La Grama is the moñona — a Colombian tamal topped with lechona. The tamal arrives unwrapped in its banana leaf pouch, bursting with drumsticks, pork ribs and hardboiled eggs. As I excavated the meat, the lechona filling blended with the masa. Shards of crispy chicharron functioned like croutons to complement the moist masa. \u003c/p>\n\n\n\n\u003cp>Torres’ customers are also fond of a less traditional lechona pairing. In Colombia, buñuelos are sweet, ball-shaped fritters typically served as a holiday dessert, after the lechona. At La Grama, though, customers crack open the fritters and top them with a little pile of rice, peas and crispy pork skin. The combination is delicious: The buñuelos — made by Mr. Kike, a neighboring business that shares a tent with La Grama — have a core of stretchy molten cheese that sticks to the lechona, and the cakey, salty-sweet dough is a nice complement to the heavily seasoned rice and legumes. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Lechona-on-bun%CC%83uelo.jpg\" alt=\"Rice and crispy pork skin piled on top of a cheese fritter.\" class=\"wp-image-13993151\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Lechona-on-buñuelo.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Lechona-on-buñuelo-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Lechona-on-buñuelo-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Lechona-on-buñuelo-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Customers at La Grama like to pile some of their lechona inside a buñuelo, or Colombian cheese fritter. (Octavio Peña)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Ultimately, Torres aspires to introduce lechona to as many people in the Bay Area as possible. His plans include opening a restaurant someday, but he’s taking things slow. First, he’d like to extend his hours to three days a week and add more charcoal-grilled dishes like punta de anca, burgers and churrascos to the menu. He’s confident, though, that his food will catch on.\u003c/p>\n\n\n\n\u003cp>After all, he says, “Lechona is the number one pork dish in the world.”\u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\">\n\n\n\n\u003cp>\u003c/p>\n\u003cp>\u003cem>La Grama is open Saturday and Sunday 7:30 a.m.–12 p.m., and also on some Fridays, at 1501 Monterey Rd. in San Jose. Check the pop-up’s \u003c/em>\u003ca href=\"https://www.instagram.com/la_grama_san_jose/\">\u003cem>Instagram page\u003c/em>\u003c/a> \u003cem>for the most up-to-date schedule.\u003c/em>\u003c/p>\n\n",
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"innerHTML": "\n\u003cp>The most exciting food often hides where you least expect it. Say, tucked behind a used car dealership just a few blocks away from the \u003ca href=\"https://www.kqed.org/arts/tag/san-jose\">San José\u003c/a> DMV. This is where I found \u003ca href=\"https://www.instagram.com/la_grama_san_jose/\">La Grama\u003c/a>, a pop-up tent serving the best version of Colombian \u003ca href=\"https://www.youtube.com/watch?v=HZa9h3x9PxQ\">lechona\u003c/a>, or crackly-skinned stuffed roast pork, I’ve ever tasted.\u003c/p>\n",
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"\n\u003cp>The most exciting food often hides where you least expect it. Say, tucked behind a used car dealership just a few blocks away from the \u003ca href=\"https://www.kqed.org/arts/tag/san-jose\">San José\u003c/a> DMV. This is where I found \u003ca href=\"https://www.instagram.com/la_grama_san_jose/\">La Grama\u003c/a>, a pop-up tent serving the best version of Colombian \u003ca href=\"https://www.youtube.com/watch?v=HZa9h3x9PxQ\">lechona\u003c/a>, or crackly-skinned stuffed roast pork, I’ve ever tasted.\u003c/p>\n"
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"innerHTML": "\n\u003cp>The whole operation takes place under a big tent, with the kitchen on one side and a crowded dining area on the other. On my first visit, I had to play a game of musical chairs to snag a seat at one of the picnic tables. All around me, all I could hear was the sound of dozens of people biting into crunchy shards of pork rind. \u003c/p>\n",
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"\n\u003cp>The whole operation takes place under a big tent, with the kitchen on one side and a crowded dining area on the other. On my first visit, I had to play a game of musical chairs to snag a seat at one of the picnic tables. All around me, all I could hear was the sound of dozens of people biting into crunchy shards of pork rind. \u003c/p>\n"
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"innerHTML": "\n\u003cp>Owner Augustine Torres moved from Villavicencio, Colombia, to San José in 2022. Together with some friends he knew from back home in Colombia, he started a food truck slinging hot dogs, burgers and picada (a platter of fried meats, plantains and potatoes). Before coming to the U.S., Torres had mostly worked in the cattle industry, but when his associates stepped away from the business, he decided to continue pursuing a food career on his own. \u003c/p>\n",
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"\n\u003cp>Owner Augustine Torres moved from Villavicencio, Colombia, to San José in 2022. Together with some friends he knew from back home in Colombia, he started a food truck slinging hot dogs, burgers and picada (a platter of fried meats, plantains and potatoes). Before coming to the U.S., Torres had mostly worked in the cattle industry, but when his associates stepped away from the business, he decided to continue pursuing a food career on his own. \u003c/p>\n"
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/La-Grama-tent.jpg\" alt=\"A food tent crowded with diners.\" class=\"wp-image-13993149\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/La-Grama-tent.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/La-Grama-tent-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/La-Grama-tent-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/La-Grama-tent-1536x1025.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">La Grama’s crowded food tent is filled with lechona lovers munching on crispy pork skin.\u003c/figcaption>\u003c/figure>\n",
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"\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/La-Grama-tent.jpg\" alt=\"A food tent crowded with diners.\" class=\"wp-image-13993149\" />\u003cfigcaption class=\"wp-element-caption\">La Grama’s crowded food tent is filled with lechona lovers munching on crispy pork skin.\u003c/figcaption>\u003c/figure>\n"
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"innerHTML": "\n\u003cp>Torres started La Grama in 2023, selling lechona by day and Colombian street food by night. In Colombia, lechona (aka lechona Tolimense), a dish with more than 500 years of history, is often served at weddings and big holiday celebrations. Traditionally, it’s made by stuffing an entire roast pig with rice and yellow peas. Torres mimics the technique to create smaller batches by stuffing everything inside a vessel of crispy pork skin.\u003c/p>\n",
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"\n\u003cp>Torres started La Grama in 2023, selling lechona by day and Colombian street food by night. In Colombia, lechona (aka lechona Tolimense), a dish with more than 500 years of history, is often served at weddings and big holiday celebrations. Traditionally, it’s made by stuffing an entire roast pig with rice and yellow peas. Torres mimics the technique to create smaller batches by stuffing everything inside a vessel of crispy pork skin.\u003c/p>\n"
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"innerHTML": "\n\u003cp>“When I first started, I wasn’t making lechona,” says Torres. “I was sourcing it from a friend.” \u003c/p>\n",
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"innerHTML": "\n\u003cp>Eventually, he hired a chef from Colombia to teach him to make the dish over video, developing his own recipe after seven months of experimentation. He begins by marinating pork leg in adobo for two days. Then, rice and yellow peas are stuffed into a giant pouch made by sewing pieces of pork skin together. The whole thing is roasted for eight hours until the skin crisps and the rice and peas get slick from the rendered fat.\u003c/p>\n",
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"\n\u003cp>Eventually, he hired a chef from Colombia to teach him to make the dish over video, developing his own recipe after seven months of experimentation. He begins by marinating pork leg in adobo for two days. Then, rice and yellow peas are stuffed into a giant pouch made by sewing pieces of pork skin together. The whole thing is roasted for eight hours until the skin crisps and the rice and peas get slick from the rendered fat.\u003c/p>\n"
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"innerHTML": "\n\u003cp>Feasting on lechona is a tactile experience. During one visit, I shattered the chicharron with my fingers to dig into the rice and peas. Another time, I used a fragment of skin as a chip and loaded it with filling. Spritzing the whole thing with a lime wedge helps balance out the richness.\u003c/p>\n",
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"\n\u003cp>Feasting on lechona is a tactile experience. During one visit, I shattered the chicharron with my fingers to dig into the rice and peas. Another time, I used a fragment of skin as a chip and loaded it with filling. Spritzing the whole thing with a lime wedge helps balance out the richness.\u003c/p>\n"
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"innerHTML": "\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Moñona.jpg\" alt=\"An unwrapped tamal topped with meat and a shard of crispy pork skin.\" class=\"wp-image-13993150\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Moñona.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Moñona-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Moñona-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Moñona-1536x1024.jpg 1536w\" sizes=\"(min-width: 992px) min(100vw, 1536px), (min-width: 768px) min(100vw, 1280px), min(100vw, 1020px)\" />\u003cfigcaption class=\"wp-element-caption\">The moñona is a Colombian tamal topped with a portion of lechona.\u003c/figcaption>\u003c/figure>\n",
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"innerHTML": "\n\u003cp>It’s safe to say Torres’ lechona has been a hit — he sells 20 trays every weekend. The vast majority of customers are from Colombia, but newcomers to the dish have also wound up enjoying it, Torres says. You can find Colombian lechona, more or less prepared in the same way, in a few spots around the South Bay. At \u003ca href=\"https://www.instagram.com/p/DGJrO60SnhP/\">Sabor a la Colombiana\u003c/a>, it comes paired with \u003ca href=\"https://www.tiktok.com/@recetasdelamamicarito/video/7626905936120057096\">insulsos\u003c/a> (steamed corn flour and panela). \u003ca href=\"https://www.instagram.com/lacallejera_cf\">La Callejera\u003c/a>, also in San José, sells an especially flavorful version that’s heavy on the garlic and earthy spices. But La Grama’s version is still my favorite.\u003c/p>\n",
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"innerHTML": "\n\u003cp>While lechona is excellent on its own, it’s even better when paired with other Colombian dishes. My favorite menu item at La Grama is the moñona — a Colombian tamal topped with lechona. The tamal arrives unwrapped in its banana leaf pouch, bursting with drumsticks, pork ribs and hardboiled eggs. As I excavated the meat, the lechona filling blended with the masa. Shards of crispy chicharron functioned like croutons to complement the moist masa. \u003c/p>\n",
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"\n\u003cp>While lechona is excellent on its own, it’s even better when paired with other Colombian dishes. My favorite menu item at La Grama is the moñona — a Colombian tamal topped with lechona. The tamal arrives unwrapped in its banana leaf pouch, bursting with drumsticks, pork ribs and hardboiled eggs. As I excavated the meat, the lechona filling blended with the masa. Shards of crispy chicharron functioned like croutons to complement the moist masa. \u003c/p>\n"
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"innerHTML": "\n\u003cp>Torres’ customers are also fond of a less traditional lechona pairing. In Colombia, buñuelos are sweet, ball-shaped fritters typically served as a holiday dessert, after the lechona. At La Grama, though, customers crack open the fritters and top them with a little pile of rice, peas and crispy pork skin. The combination is delicious: The buñuelos — made by Mr. Kike, a neighboring business that shares a tent with La Grama — have a core of stretchy molten cheese that sticks to the lechona, and the cakey, salty-sweet dough is a nice complement to the heavily seasoned rice and legumes. \u003c/p>\n",
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"\n\u003cp>Torres’ customers are also fond of a less traditional lechona pairing. In Colombia, buñuelos are sweet, ball-shaped fritters typically served as a holiday dessert, after the lechona. At La Grama, though, customers crack open the fritters and top them with a little pile of rice, peas and crispy pork skin. The combination is delicious: The buñuelos — made by Mr. Kike, a neighboring business that shares a tent with La Grama — have a core of stretchy molten cheese that sticks to the lechona, and the cakey, salty-sweet dough is a nice complement to the heavily seasoned rice and legumes. \u003c/p>\n"
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"innerHTML": "\n\u003cp>Ultimately, Torres aspires to introduce lechona to as many people in the Bay Area as possible. His plans include opening a restaurant someday, but he’s taking things slow. First, he’d like to extend his hours to three days a week and add more charcoal-grilled dishes like punta de anca, burgers and churrascos to the menu. He’s confident, though, that his food will catch on.\u003c/p>\n",
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"\n\u003cp>Ultimately, Torres aspires to introduce lechona to as many people in the Bay Area as possible. His plans include opening a restaurant someday, but he’s taking things slow. First, he’d like to extend his hours to three days a week and add more charcoal-grilled dishes like punta de anca, burgers and churrascos to the menu. He’s confident, though, that his food will catch on.\u003c/p>\n"
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The most exciting food often hides where you least expect it. Say, tucked behind a used car dealership just a few blocks away from the \u003ca href=\"https://www.kqed.org/arts/tag/san-jose\">San José\u003c/a> DMV. This is where I found \u003ca href=\"https://www.instagram.com/la_grama_san_jose/\">La Grama\u003c/a>, a pop-up tent serving the best version of Colombian \u003ca href=\"https://www.youtube.com/watch?v=HZa9h3x9PxQ\">lechona\u003c/a>, or crackly-skinned stuffed roast pork, I’ve ever tasted.\u003c/p>\n\n\n\n\u003cp>The whole operation takes place under a big tent, with the kitchen on one side and a crowded dining area on the other. On my first visit, I had to play a game of musical chairs to snag a seat at one of the picnic tables. All around me, all I could hear was the sound of dozens of people biting into crunchy shards of pork rind. \u003c/p>\n\n\n\n\u003cp>Owner Augustine Torres moved from Villavicencio, Colombia, to San José in 2022. Together with some friends he knew from back home in Colombia, he started a food truck slinging hot dogs, burgers and picada (a platter of fried meats, plantains and potatoes). Before coming to the U.S., Torres had mostly worked in the cattle industry, but when his associates stepped away from the business, he decided to continue pursuing a food career on his own. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/La-Grama-tent.jpg\" alt=\"A food tent crowded with diners.\" class=\"wp-image-13993149\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/La-Grama-tent.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/La-Grama-tent-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/La-Grama-tent-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/La-Grama-tent-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">La Grama’s crowded food tent is filled with lechona lovers munching on crispy pork skin. (Octavio Peña)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Torres started La Grama in 2023, selling lechona by day and Colombian street food by night. In Colombia, lechona (aka lechona Tolimense), a dish with more than 500 years of history, is often served at weddings and big holiday celebrations. Traditionally, it’s made by stuffing an entire roast pig with rice and yellow peas. Torres mimics the technique to create smaller batches by stuffing everything inside a vessel of crispy pork skin.\u003c/p>\n\n\n\n\u003cp>“When I first started, I wasn’t making lechona,” says Torres. “I was sourcing it from a friend.” \u003c/p>\n\n\n\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Eventually, he hired a chef from Colombia to teach him to make the dish over video, developing his own recipe after seven months of experimentation. He begins by marinating pork leg in adobo for two days. Then, rice and yellow peas are stuffed into a giant pouch made by sewing pieces of pork skin together. The whole thing is roasted for eight hours until the skin crisps and the rice and peas get slick from the rendered fat.\u003c/p>\n\n\n\n\u003cp>Feasting on lechona is a tactile experience. During one visit, I shattered the chicharron with my fingers to dig into the rice and peas. Another time, I used a fragment of skin as a chip and loaded it with filling. Spritzing the whole thing with a lime wedge helps balance out the richness.\u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1333\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Mon%CC%83ona.jpg\" alt=\"An unwrapped tamal topped with meat and a shard of crispy pork skin.\" class=\"wp-image-13993150\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Moñona.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Moñona-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Moñona-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Moñona-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">The moñona is a Colombian tamal topped with a portion of lechona. (Octavio Peña)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>It’s safe to say Torres’ lechona has been a hit — he sells 20 trays every weekend. The vast majority of customers are from Colombia, but newcomers to the dish have also wound up enjoying it, Torres says. You can find Colombian lechona, more or less prepared in the same way, in a few spots around the South Bay. At \u003ca href=\"https://www.instagram.com/p/DGJrO60SnhP/\">Sabor a la Colombiana\u003c/a>, it comes paired with \u003ca href=\"https://www.tiktok.com/@recetasdelamamicarito/video/7626905936120057096\">insulsos\u003c/a> (steamed corn flour and panela). \u003ca href=\"https://www.instagram.com/lacallejera_cf\">La Callejera\u003c/a>, also in San José, sells an especially flavorful version that’s heavy on the garlic and earthy spices. But La Grama’s version is still my favorite.\u003c/p>\n\n\n\n\n\n\u003cp>While lechona is excellent on its own, it’s even better when paired with other Colombian dishes. My favorite menu item at La Grama is the moñona — a Colombian tamal topped with lechona. The tamal arrives unwrapped in its banana leaf pouch, bursting with drumsticks, pork ribs and hardboiled eggs. As I excavated the meat, the lechona filling blended with the masa. Shards of crispy chicharron functioned like croutons to complement the moist masa. \u003c/p>\n\n\n\n\u003cp>Torres’ customers are also fond of a less traditional lechona pairing. In Colombia, buñuelos are sweet, ball-shaped fritters typically served as a holiday dessert, after the lechona. At La Grama, though, customers crack open the fritters and top them with a little pile of rice, peas and crispy pork skin. The combination is delicious: The buñuelos — made by Mr. Kike, a neighboring business that shares a tent with La Grama — have a core of stretchy molten cheese that sticks to the lechona, and the cakey, salty-sweet dough is a nice complement to the heavily seasoned rice and legumes. \u003c/p>\n\n\n\n\u003cfigure class=\"wp-block-image size-full\">\u003cimg loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1334\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Lechona-on-bun%CC%83uelo.jpg\" alt=\"Rice and crispy pork skin piled on top of a cheese fritter.\" class=\"wp-image-13993151\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Lechona-on-buñuelo.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Lechona-on-buñuelo-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Lechona-on-buñuelo-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/08/Lechona-on-buñuelo-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-element-caption\">Customers at La Grama like to pile some of their lechona inside a buñuelo, or Colombian cheese fritter. (Octavio Peña)\u003c/figcaption>\u003c/figure>\n\n\n\n\u003cp>Ultimately, Torres aspires to introduce lechona to as many people in the Bay Area as possible. His plans include opening a restaurant someday, but he’s taking things slow. First, he’d like to extend his hours to three days a week and add more charcoal-grilled dishes like punta de anca, burgers and churrascos to the menu. He’s confident, though, that his food will catch on.\u003c/p>\n\n\n\n\u003cp>After all, he says, “Lechona is the number one pork dish in the world.”\u003c/p>\n\n\n\n\u003chr class=\"wp-block-separator has-alpha-channel-opacity\">\n\n\n\n\u003cp>\u003c/p>\n\u003cp>\u003cem>La Grama is open Saturday and Sunday 7:30 a.m.–12 p.m., and also on some Fridays, at 1501 Monterey Rd. in San Jose. Check the pop-up’s \u003c/em>\u003ca href=\"https://www.instagram.com/la_grama_san_jose/\">\u003cem>Instagram page\u003c/em>\u003c/a> \u003cem>for the most up-to-date schedule.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The delicious duo of crispy, golden fried chicken, perfectly seasoned and nestled atop a fluffy waffle, had to go through quite the journey before it became the iconic Southern comfort food that we all love today. Join us as we trace the roots of this American culinary masterpiece from the arrival of the first Pilgrims in the 1600s to the supper clubs of the Harlem Renaissance to a soul food restaurant chain in Hollywood. Follow along as we learn how this delicious pairing stood the test of time.\u003c/p>\n\u003cp>Thanks to Chef Geoff Davis, James Beard-nominated founder of \u003ca href=\"https://www.burdelloakland.com/\" target=\"_blank\" rel=\"noopener\">Burdell Soul Food\u003c/a> in Oakland, for sharing his story and showing us his take on chicken and waffles.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://eccentricculinary.com/chicken-and-waffles-the-most-complete-expression-of-southern-culinary-skill-part-1/\" target=\"_blank\" rel=\"noopener\">Chicken and Waffles: The Most Complete Expression of Southern Culinary Skill, Part 1\u003c/a>\u003cbr>\n\u003ca href=\"https://eccentricculinary.com/chicken-and-waffles-the-most-complete-expression-of-southern-culinary-skills-part-2/\" target=\"_blank\" rel=\"noopener\">Chicken and Waffles: The Most Complete Expression of Southern Culinary Skill, Part 2\u003c/a>\u003cbr>\n\u003ca href=\"https://www.harlemworldmagazine.com/wells-restaurant-in-harlem-the-best-chicken-and-waffles-in-the-world-1938-1982/\" target=\"_blank\" rel=\"noopener\">Well’s Restaurant In Harlem, The Best Chicken And Waffles In The World 1938-1982\u003c/a>\u003cbr>\n\u003ca href=\"https://harlembespoke.blogspot.com/2009/11/remember-home-of-chicken-and-waffles.html\" target=\"_blank\" rel=\"noopener\">REMEMBER: The Home of Chicken and Waffles\u003c/a>\u003cbr>\n\u003ca href=\"https://www.roscoeschickenandwaffles.com/\" target=\"_blank\" rel=\"noopener\">Roscoe’s House of Chicken’ n Waffles\u003c/a>\u003cbr>\n\u003ca href=\"https://www.burdelloakland.com/people-and-partners\" target=\"_blank\" rel=\"noopener\">Chef Geoff Davis\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thefoodgriot.com/\" target=\"_blank\" rel=\"noopener\">Tonya Hopkins\u003c/a>\u003cbr>\n\u003ca href=\"https://eccentricculinary.com/author/hdmiller/\" target=\"_blank\" rel=\"noopener\">Howard Miller\u003c/a>\u003cbr>\n\u003ca href=\"https://www.williamwoysweaverepicurewithhoe.com/\" target=\"_blank\" rel=\"noopener\">William Woy Weaver\u003c/a>\u003cbr>\n\u003ca href=\"https://www.andrewlawler.com/chicken-book/\" target=\"_blank\" rel=\"noopener\">Andrew Lawler\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 5, airs Thursday, July 23, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Check, Please! Bay Area heads to Wine Country! In Sebastopol, guests dig into stacked burgers and over-the-top sandwiches at \u003cstrong>Lunch Box\u003c/strong>, a Sonoma County spot known for big flavor and even bigger appetites. They try the Oklahoma fried onion burger, a griddled mortadella sando and dirty fries topped with bacon and confit garlic. Over in Glen Ellen, guests dine at \u003cstrong>The Mill at Glen Ellen\u003c/strong>, a historic restaurant serving American and Mediterranean comfort food with scenic Sonoma charm. The table fills up with grilled prawns with chimichurri, vegetarian pizzas, and Malaysian laksa. The adventure wraps up in Napa at \u003cstrong>Carabao\u003c/strong>, where chef Jade Cunningham brings bold Filipino flavors and fine dining technique to Wine Country. Guests feast on lumpia, sizzling sisig, pansit palabok, crispy kare kare and cassava cake. And in this week’s “Cecilia Tries It,” Cecilia Phillips follows the \u003cstrong>Napa Taco Trail\u003c/strong> for a taste of the valley’s tortilla-wrapped treasures.\u003c/p>\n\u003cfigure id=\"attachment_23833\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23833\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Reino Cruz, Jenifer Griffin and Devin Scharff from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://lunchboxsonomacounty.com/\">\u003cstrong>Lunch Box\u003c/strong> (Sebastopol)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://themillatglenellen.com/\">\u003cstrong>The Mill at Glen Ellen\u003c/strong> (Glen Ellen)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://carabaonapa.com/\">\u003cstrong>Carabao \u003c/strong>(Napa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.visitnapavalley.com/blog/post/the-napa-valley-taco-trail/\">\u003cstrong>Napa Taco Trail \u003c/strong>(Napa)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23847\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2105_WINES.png\" alt=\"\" width=\"1280\" height=\"720\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2105_WINES.png 1280w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2105_WINES-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2105_WINES-768x432.png 768w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"isSelectedEnd\">After a decades-long career visiting wineries around the globe, I find it takes something special to really excite me. My recent visit to V. Sattui in Napa Valley had me smiling with joy. I hadn’t been to the property in nearly 20 years and finally decided it was time to revisit this historic destination on its 50th anniversary. It’s hard to miss the winery while driving along the valley’s main thoroughfare, Highway 29. The sprawling lawn, dotted with smiling visitors at picnic tables, children running around laughing and dogs frolicking in the grass, is framed by a distinguished old stone building surrounded by vines.\u003c/p>\n\u003cp class=\"isSelectedEnd\">The winery’s history dates to 1885, when Italian immigrant Vittorio Sattui set up a wine shop in downtown San Francisco. During Prohibition, the small operation ceased, but in 1975, Vittorio’s great-grandson, Dario Sattui, brought the family business back to life in Napa Valley. Today, it is one of the best spots to visit. Its recently renovated market, Mercato del Gusto, is a hot spot for tasting its extensive wine offerings, noshing on gourmet sandwiches and cheese platters, and even enjoying custom chocolates and gelato from on-site chefs.\u003c/p>\n\u003cp class=\"isSelectedEnd\">Head there Tuesday, Wednesday and Thursday to enjoy a free tasting flight of three wines, a rarity in Napa Valley these days. The extensive list of wines it makes is impressive and offers something for everyone, from complex dry reds to unique whites and even sparkling, sweet and nonalcoholic options. Check out the wine roster and tasting experiences at \u003ca href=\"http://www.VSattui.com\">www.VSattui.com\u003c/a>.\u003c/p>\n\u003cp>Here are several standout bottlings from my recent visit:\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>V. Sattui 2022 Cabernet Franc\u003c/strong>\u003c/span>\u003cbr>\nAlexander Valley, Sonoma County, California, $80\u003cbr>\nAs a fan of Cabernet Franc, I’m constantly on the lookout for new bottles of the classic variety. A centuries-old vine from France’s Bordeaux region, Cabernet Franc is one of the parents (the other being the white grape Sauvignon Blanc) of the noted red grape Cabernet Sauvignon. V. Sattui’s expression showcases sultry aromas of dark fruits, tea leaves and rose petals. Once you sip it, the earthy, savory notes are layered with a lush yet lovely texture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>V. Sattui 2025 Chenin Blanc\u003c/strong>\u003c/span>\u003cbr>\nLos Carneros, Napa Valley, California, $38\u003cbr>\nLooking for a perfect white to quench your thirst regardless of the season? This one is it. Chenin Blanc is a grape known in France’s Loire Valley, but it’s also grown in limited amounts in California. V. Sattui’s vineyard in the cool Los Carneros growing area, which straddles Napa and Sonoma, gives the vines plenty of time to ripen while maintaining acidity and freshness. Crisp and juicy with hints of citrus and orange blossom, it’s enchanting to smell and sip.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Lunch Box, The Mill at Glen Ellen, Carabao | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 5, airs Thursday, July 23, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Check, Please! Bay Area heads to Wine Country! In Sebastopol, guests dig into stacked burgers and over-the-top sandwiches at \u003cstrong>Lunch Box\u003c/strong>, a Sonoma County spot known for big flavor and even bigger appetites. They try the Oklahoma fried onion burger, a griddled mortadella sando and dirty fries topped with bacon and confit garlic. Over in Glen Ellen, guests dine at \u003cstrong>The Mill at Glen Ellen\u003c/strong>, a historic restaurant serving American and Mediterranean comfort food with scenic Sonoma charm. The table fills up with grilled prawns with chimichurri, vegetarian pizzas, and Malaysian laksa. The adventure wraps up in Napa at \u003cstrong>Carabao\u003c/strong>, where chef Jade Cunningham brings bold Filipino flavors and fine dining technique to Wine Country. Guests feast on lumpia, sizzling sisig, pansit palabok, crispy kare kare and cassava cake. And in this week’s “Cecilia Tries It,” Cecilia Phillips follows the \u003cstrong>Napa Taco Trail\u003c/strong> for a taste of the valley’s tortilla-wrapped treasures.\u003c/p>\n\u003cfigure id=\"attachment_23833\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23833\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/06/2105_b_NAPA-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Reino Cruz, Jenifer Griffin and Devin Scharff from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://lunchboxsonomacounty.com/\">\u003cstrong>Lunch Box\u003c/strong> (Sebastopol)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://themillatglenellen.com/\">\u003cstrong>The Mill at Glen Ellen\u003c/strong> (Glen Ellen)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://carabaonapa.com/\">\u003cstrong>Carabao \u003c/strong>(Napa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.visitnapavalley.com/blog/post/the-napa-valley-taco-trail/\">\u003cstrong>Napa Taco Trail \u003c/strong>(Napa)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23847\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2105_WINES.png\" alt=\"\" width=\"1280\" height=\"720\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2105_WINES.png 1280w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2105_WINES-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/07/2105_WINES-768x432.png 768w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"isSelectedEnd\">After a decades-long career visiting wineries around the globe, I find it takes something special to really excite me. My recent visit to V. Sattui in Napa Valley had me smiling with joy. I hadn’t been to the property in nearly 20 years and finally decided it was time to revisit this historic destination on its 50th anniversary. It’s hard to miss the winery while driving along the valley’s main thoroughfare, Highway 29. The sprawling lawn, dotted with smiling visitors at picnic tables, children running around laughing and dogs frolicking in the grass, is framed by a distinguished old stone building surrounded by vines.\u003c/p>\n\u003cp class=\"isSelectedEnd\">The winery’s history dates to 1885, when Italian immigrant Vittorio Sattui set up a wine shop in downtown San Francisco. During Prohibition, the small operation ceased, but in 1975, Vittorio’s great-grandson, Dario Sattui, brought the family business back to life in Napa Valley. Today, it is one of the best spots to visit. Its recently renovated market, Mercato del Gusto, is a hot spot for tasting its extensive wine offerings, noshing on gourmet sandwiches and cheese platters, and even enjoying custom chocolates and gelato from on-site chefs.\u003c/p>\n\u003cp class=\"isSelectedEnd\">Head there Tuesday, Wednesday and Thursday to enjoy a free tasting flight of three wines, a rarity in Napa Valley these days. The extensive list of wines it makes is impressive and offers something for everyone, from complex dry reds to unique whites and even sparkling, sweet and nonalcoholic options. Check out the wine roster and tasting experiences at \u003ca href=\"http://www.VSattui.com\">www.VSattui.com\u003c/a>.\u003c/p>\n\u003cp>Here are several standout bottlings from my recent visit:\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>V. Sattui 2022 Cabernet Franc\u003c/strong>\u003c/span>\u003cbr>\nAlexander Valley, Sonoma County, California, $80\u003cbr>\nAs a fan of Cabernet Franc, I’m constantly on the lookout for new bottles of the classic variety. A centuries-old vine from France’s Bordeaux region, Cabernet Franc is one of the parents (the other being the white grape Sauvignon Blanc) of the noted red grape Cabernet Sauvignon. V. Sattui’s expression showcases sultry aromas of dark fruits, tea leaves and rose petals. Once you sip it, the earthy, savory notes are layered with a lush yet lovely texture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>V. Sattui 2025 Chenin Blanc\u003c/strong>\u003c/span>\u003cbr>\nLos Carneros, Napa Valley, California, $38\u003cbr>\nLooking for a perfect white to quench your thirst regardless of the season? This one is it. Chenin Blanc is a grape known in France’s Loire Valley, but it’s also grown in limited amounts in California. V. Sattui’s vineyard in the cool Los Carneros growing area, which straddles Napa and Sonoma, gives the vines plenty of time to ripen while maintaining acidity and freshness. Crisp and juicy with hints of citrus and orange blossom, it’s enchanting to smell and sip.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-returns-in-july-with-a-wine-country-special",
"title": "Check, Please! Bay Area Returns in July With a Wine Country Special",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Ready for some summer dining inspiration? The James Beard and Emmy Award-winning series \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> continues its 21st season and heads north on July 23 for a Wine Country episode that travels from Sebastopol to Glen Ellen to Napa, with stops for stacked burgers, Sonoma comfort food and bold Filipino flavors. The season continues with a flavor-packed lineup from traditional Afghan plates in Fremont, to thoughtful small plates paired with natural wine in San Francisco, to fall-off-the-bone, slow-cooked oxtail in Alameda.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Local diners bring their personal favorites to the table, joining host Leslie Sbrocco to compare notes, make their case and dig into what makes each restaurant worth a visit. Plus, reporter Cecilia Phillips follows the Napa Taco Trail for a tortilla-wrapped tour of the valley, then heads to the San Leandro Cherry Festival to celebrate more than a century of cherry-loving traditions, complete with a pie eating contest.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss four brand-new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting July 23\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>Want to be one of the first to watch our special Wine Country episode? \u003ca href=\"https://www.kqed.org/event/6590/check-please-bay-area-wine-country-edition-premiere-and-tasting\">Join us\u003c/a> and host Leslie Sbrocco for a screening followed by a conversation with some of the featured restaurants along with bites and expertly curated wines at the Culinary Institute of America at Copia in Napa.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s what’s on our summer menu:\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=s1DZDumyrUQ\u003c/p>\n\u003cp>\u003cstrong>July 23\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Sebastopol\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Lunch Box\u003c/b>\u003cspan style=\"font-weight: 400\"> serves over-the-top sandwiches and stacked burgers built for big Sonoma County appetites.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>The Mill at Glen Ellen\u003c/b>\u003cspan style=\"font-weight: 400\">, scenic Wine Country charm meets comfort food with American, Mediterranean and Malaysian influences.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Carabao\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Napa\u003c/b>\u003cspan style=\"font-weight: 400\">, chef Jade Cunningham brings bold Filipino flavors and fine dining technique to Wine Country.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Cecilia Phillips follows the \u003c/span>\u003cb>Napa Taco Trail\u003c/b>\u003cspan style=\"font-weight: 400\"> for a taste of the valley’s tortilla-wrapped treasures.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>July 30\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Half Moon Bay\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Cantina at San Benito House\u003c/b>\u003cspan style=\"font-weight: 400\"> serves classic Mexican fare inside one of the town’s oldest buildings.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Wah Jee Wah\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Milpitas\u003c/b>\u003cspan style=\"font-weight: 400\">, smoky Indian skewers and chaat favorites bring big open-flame flavor to the table.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, \u003c/span>\u003cb>Buddy\u003c/b>\u003cspan style=\"font-weight: 400\"> pairs a relaxed neighborhood-bar vibe with thoughtful small plates and natural wines.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>August 6\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Fremont\u003c/b>\u003cspan style=\"font-weight: 400\">’s Little Kabul neighborhood, \u003c/span>\u003cb>Afghan Awasana Kabob House\u003c/b>\u003cspan style=\"font-weight: 400\"> serves generous portions of grilled meats and traditional Afghan plates.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Hakashi Japanese Sushi Bar & Grill\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s SoMa district, guests settle in for chef-guided omakase and creative sushi.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Walnut Creek\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Va de Vi\u003c/b>\u003cspan style=\"font-weight: 400\"> brings global inspiration to an eclectic small-plates menu.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Cecilia Phillips celebrates cherry-loving traditions at the \u003c/span>\u003cb>San Leandro Cherry Festival\u003c/b>\u003cspan style=\"font-weight: 400\">, complete with a pie-eating contest.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>August 13\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Napa\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>La Cheve\u003c/b>\u003cspan style=\"font-weight: 400\"> serves big brunches, craft beers and Mexican pastries with a creative twist.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Copper Mug\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>El Sobrante\u003c/b>\u003cspan style=\"font-weight: 400\">, Indian, Nepalese and American bar bites come together in a lively neighborhood setting.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Alameda\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Bacogai\u003c/b>\u003cspan style=\"font-weight: 400\"> turns Vietnamese hot pot into a celebration of friendship, comfort and slow-cooked flavor.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at \u003ca href=\"http://kqed.org/checkplease/apply\">kqed.org/checkplease/apply\u003c/a>.\u003c/span>\u003c/p>\n\n",
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"title": "Check, Please! Bay Area Returns in July With a Wine Country Special | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Ready for some summer dining inspiration? The James Beard and Emmy Award-winning series \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> continues its 21st season and heads north on July 23 for a Wine Country episode that travels from Sebastopol to Glen Ellen to Napa, with stops for stacked burgers, Sonoma comfort food and bold Filipino flavors. The season continues with a flavor-packed lineup from traditional Afghan plates in Fremont, to thoughtful small plates paired with natural wine in San Francisco, to fall-off-the-bone, slow-cooked oxtail in Alameda.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Local diners bring their personal favorites to the table, joining host Leslie Sbrocco to compare notes, make their case and dig into what makes each restaurant worth a visit. Plus, reporter Cecilia Phillips follows the Napa Taco Trail for a tortilla-wrapped tour of the valley, then heads to the San Leandro Cherry Festival to celebrate more than a century of cherry-loving traditions, complete with a pie eating contest.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss four brand-new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting July 23\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>Want to be one of the first to watch our special Wine Country episode? \u003ca href=\"https://www.kqed.org/event/6590/check-please-bay-area-wine-country-edition-premiere-and-tasting\">Join us\u003c/a> and host Leslie Sbrocco for a screening followed by a conversation with some of the featured restaurants along with bites and expertly curated wines at the Culinary Institute of America at Copia in Napa.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s what’s on our summer menu:\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/s1DZDumyrUQ'\n title='//www.youtube.com/embed/s1DZDumyrUQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>July 23\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Sebastopol\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Lunch Box\u003c/b>\u003cspan style=\"font-weight: 400\"> serves over-the-top sandwiches and stacked burgers built for big Sonoma County appetites.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>The Mill at Glen Ellen\u003c/b>\u003cspan style=\"font-weight: 400\">, scenic Wine Country charm meets comfort food with American, Mediterranean and Malaysian influences.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Carabao\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Napa\u003c/b>\u003cspan style=\"font-weight: 400\">, chef Jade Cunningham brings bold Filipino flavors and fine dining technique to Wine Country.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Cecilia Phillips follows the \u003c/span>\u003cb>Napa Taco Trail\u003c/b>\u003cspan style=\"font-weight: 400\"> for a taste of the valley’s tortilla-wrapped treasures.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>July 30\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Half Moon Bay\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Cantina at San Benito House\u003c/b>\u003cspan style=\"font-weight: 400\"> serves classic Mexican fare inside one of the town’s oldest buildings.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Wah Jee Wah\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Milpitas\u003c/b>\u003cspan style=\"font-weight: 400\">, smoky Indian skewers and chaat favorites bring big open-flame flavor to the table.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, \u003c/span>\u003cb>Buddy\u003c/b>\u003cspan style=\"font-weight: 400\"> pairs a relaxed neighborhood-bar vibe with thoughtful small plates and natural wines.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>August 6\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Fremont\u003c/b>\u003cspan style=\"font-weight: 400\">’s Little Kabul neighborhood, \u003c/span>\u003cb>Afghan Awasana Kabob House\u003c/b>\u003cspan style=\"font-weight: 400\"> serves generous portions of grilled meats and traditional Afghan plates.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Hakashi Japanese Sushi Bar & Grill\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s SoMa district, guests settle in for chef-guided omakase and creative sushi.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Walnut Creek\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Va de Vi\u003c/b>\u003cspan style=\"font-weight: 400\"> brings global inspiration to an eclectic small-plates menu.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Cecilia Phillips celebrates cherry-loving traditions at the \u003c/span>\u003cb>San Leandro Cherry Festival\u003c/b>\u003cspan style=\"font-weight: 400\">, complete with a pie-eating contest.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>August 13\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Napa\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>La Cheve\u003c/b>\u003cspan style=\"font-weight: 400\"> serves big brunches, craft beers and Mexican pastries with a creative twist.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Copper Mug\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>El Sobrante\u003c/b>\u003cspan style=\"font-weight: 400\">, Indian, Nepalese and American bar bites come together in a lively neighborhood setting.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Alameda\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Bacogai\u003c/b>\u003cspan style=\"font-weight: 400\"> turns Vietnamese hot pot into a celebration of friendship, comfort and slow-cooked flavor.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at \u003ca href=\"http://kqed.org/checkplease/apply\">kqed.org/checkplease/apply\u003c/a>.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-oles-waffle-shop-korean-superette-pazzo",
"title": "Check, Please! Bay Area reviews: Ole's Waffle Shop, Korean Superette, Pazzo",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 4, airs Thursday, May 14, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Alameda, \u003c/span>\u003cb>Ole’s Waffle Shop\u003c/b>\u003cspan style=\"font-weight: 400\"> has been keeping breakfast traditions alive since 1927 in a retro diner setting, where locals start the day with walnut and pecan waffles, crispy bacon and eggs, fresh-squeezed orange juice, and hearty plates like Southern fried chicken with mashed potatoes and gravy. Over In Berkeley at \u003c/span>\u003cb>Korean Superette\u003c/b>\u003cspan style=\"font-weight: 400\">, a stylish Korean eatery serving bold flavors in dishes like rose rice cakes, spicy beef doenjang stew, dupp bop with spicy pork belly, all complemented by banchan, roasted corn silk tea, and Korean iced lattes. The journey wraps up in San Carlos, where \u003c/span>\u003cb>Pazzo\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers Italian comfort with a modern touch, serving dishes like cavatelli with slow-braised pork ragu, crispy cauliflower with currants, and potato pizza topped with smoked mozzarella and rosemary. Reporter Cecilia Phillips wraps up the episode with “Cecilia Tries It” at the \u003c/span>\u003cb>West Oakland Farmers Market\u003c/b>\u003cspan style=\"font-weight: 400\">, soaking up the neighborhood energy before heading next door to check out the Oakland Ballers, where she asks fans what foods they’d love to see at a baseball game while sampling some classic ballpark-style barbecue.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23812\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23812 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Shreya Adiraju, Alina Wong and Dave Brannigan from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.instagram.com/oleswaffleshop/\">\u003cstrong>Ole’s Waffle Shop\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://korean-superette.com/\">\u003cstrong>Korean Superette\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://pazzosancarlos.com/\">\u003cstrong>Pazzo \u003c/strong>(San Carlos)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23813\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-2000x2449.jpeg\" alt=\"\" width=\"2000\" height=\"2449\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-2000x2449.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-160x196.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-768x940.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-1255x1536.jpeg 1255w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-1673x2048.jpeg 1673w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.davisestates.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Davis Estates 2024 “Private Reserve” Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California, $58\u003c/em>\u003cbr>\nThere are a handful of Napa Valley wineries now getting lauded for not just red Cabernet Sauvignon, but its related white grape, Sauvignon Blanc. These expressions focus on bright, intense citrus notes and lush texture without an overt herbal character. This bottling from Davis Estates captures a zesty freshness complemented by an edge of taut minerality. With a rounded mouthfeel from a touch of neutral oak barrel usage, it’s a palate pleaser.\u003c/p>\n\u003cp>Davis Estates is one of Napa’s in-the-know treasures. Founded by Mike and Sandy Davis as a personal passion project, the estate combines majestic views with a rustically elegant winery that feels like entering a family home. It’s a destination for special experiences and stylish wines.\u003c/p>\n\u003cp>\u003ca href=\"https://www.frankfamilyvineyards.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Frank Family Vineyards 2020 Brut Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Carneros, Napa Valley, California, $60\u003c/em>\u003cbr>\nWhen it comes to California sparkling wine, Frank Family Vineyards has inherited a legacy. In the late 1950s, esteemed winemaker Hanns Kornell began making high-quality sparkling wine at the historic Larkmead property. Then, in 1992, Rich Frank — formerly president of Disney Studios and Paramount Television — acquired the estate.\u003c/p>\n\u003cp>Frank Family’s sparkling rosé is crafted primarily from Pinot Noir grapes grown in its Lewis Vineyard in the cool Carneros area at the southern end of Napa Valley. A kiss of Chardonnay grapes lends depth to its pink bubbly, which is aged on its lees for nearly four years. This aging process adds creaminess and texture while still maintaining its vibrantly floral character.\u003c/p>\n\u003cp>\u003ca href=\"https://www.quintadovesuvio.com/wine-cat/douro-doc-wines/1\">\u003cspan style=\"color: #339966\">\u003cstrong>Quinta do Vesuvio 2022 “Pombal do Vesuvio”\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Douro, Portugal, $32\u003c/em>\u003cbr>\nIf you’re ever lucky enough to visit the majestic Douro Valley, home to Portugal’s famous Port wines, you will remember it as a place filled with awe-inspiring vineyard and river views lined with historic properties. One of the most iconic estates in the Douro is Quinta do Vesuvio. I’ve had the fortune of visiting this stunning estate, which dates to 1827 and produces world-class Vintage Port. But the Douro Valley is not only home to powerful sweet wines; it’s become a magnet for those looking to sip unique dry wines from Portugal.\u003c/p>\n\u003cp>Vineyards are planted on ancient, terraced hillsides with varieties such as Touriga Nacional and Touriga Franca, which thrive in the rugged, sunbaked landscape. Pombal do Vesuvio is crafted from those grapes, with a dash of Tinta Amarela, into a dry red that captures the deep, earthy flavors and intense dark fruit notes that are hallmarks of the Douro. Pombal refers to the terraced vineyards that surround the estate’s historic towerlike structure called a dovecote, or pombal.\u003c/p>\n\u003cp>Take a virtual visit to the Douro by uncorking this amazingly affordable beauty.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> New Haven-style pizzas in San Carlos…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> The char — It’s all about the char.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …old-school diner fare in Alameda…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Everybody loves the waffles.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …and Korean comforts in Berkeley.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It’s just melt in your mouth.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s baller.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.” And are you a spice guy? Do you like it hot?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> No. I do not.\u003c/p>\n\u003cp class=\"p1\">[ Indistinct conversations ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check ’em out to see what they think. Joining me at the “Check, Please” table today are financial services policy leader Shreya Adiraju, fire chief Dave Brannigan, and brand manager Alina Wong. Welcome, everyone. Are you ready?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Gonna be fun.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Dave’s pick is a legendary diner where the breakfasts are hearty, the waffles are perfectly crisp, and the recipes haven’t changed for generations. Serving the community in the heart of Alameda since 1927, this is Ole’s Waffle Shop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> I have a small table for two. Welcome to Ole’s.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Thank you.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> Ole’s Waffle Shop to me is a meeting place. It’s a place to go where you feel comfortable. Here you go. We’re building relationships here and friendships. How’s it going? Been good? Excellent. Ole’s has a phenomenal history going back to 1927. A Swedish couple started the business.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> My parents bought it in 1972. When I was in high school, I came here to work as a bus girl and I just kept on doing it. I love what I do here.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">On the menu is, like,\u003c/p>\n\u003cp class=\"p1\">classic diner food.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> We probably have one of the best hamburgers anywhere around.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> For dinner, I really like the fried chicken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> On a weekend, it could be anywhere from 300 to 600 waffles and pancakes that we move every day.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> Our waffles are so special because of the secret ingredients that we put in it. It’s been the same recipe since…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> 1927.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> …1927.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> If it isn’t broke, why fix it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Would you like any whipped cream on that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> Our staff is very important to us.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> They have a lot of compassion, and they love the customers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> We have paintings of our staff members because it took an amazing staff for almost a hundred years to keep this business going. It takes a community that supports you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> When people leave, it feels very satisfying to see them leave happy. If my dad could see Ole’s now, he would be very proud.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> Ole’s!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now, I think it’s interesting, Dave, that Ole’s has been around since 1927. 99 years it’s been around.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> How long have you been going? Certainly not 99 years.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Not 99 years. I’ve been going since the late ’90s.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Wow. Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And has the menu or what you’ve ordered changed over the years?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I don’t think anything has changed over the years. One of my favorite features is you can get fresh-squeezed orange juice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> And there’s actually a machine that has the oranges in a hopper, and it comes down, and they give you a pint of orange juice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Instead of a pint of beer.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Exactly, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what did you order?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Everybody loves the waffles.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> They’re crisp and they hold anything you put on it. So I would usually get the Bobby Max Special with the ham steak and a fried egg. So the steak itself is a lot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> But it’s delicious. And I put the egg on top of the waffle. So you get sort of that blend of flavors.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> The kids would get, you know, the whipped cream and strawberries and things like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Alina, what was your experience there?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It was a great experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I had the waffle combo with a scrambled egg…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> …the bacon, and the waffle. And it comes with butter and hot maple syrup, which I loved pouring that over. The waffle is so crispy and soft inside.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And that bacon gives a nice little salty touch to the sweetness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Exactly. Yeah. Sweet and savory.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Shreya.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> I’m a big breakfast food fan, so I was in my happy place the minute we walked in for sure. I got the walnut waffle with the two large eggs. And then, like, the way to my heart is, like, a big dollop of salted butter right in the middle, which totally hit the spot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> So good. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> And I have to say, the waffle was surprisingly thin but also very fulfilling. I loved that it had, like you described, the crisp on the outside. It still retained the softness on the inside. And then I forced my husband to get the pecan waffle, and he got the waffle combo —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So you can share.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Of course, right, ’cause we’re sharing. The nut crumble was like the perfect amount of nuts and the perfect size of crumble. We had the hash browns on the side, and those were delicious, like, light, just a little bit of crisp. You got just the right amount of potato but not big and chunky. So that complemented the waffle really well, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And is there any other kind of items that you would draw attention to if people are going there?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Well, there’s a whole other menu for lunch and dinner, which we don’t go to as often, but the burgers are always great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> We ordered the Southern fried chicken, actually.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Comes with mashed potatoes, gravy, and steamed vegetables. It was super crispy and had this, like, cornflake crust on it and kept the moisture inside. We ordered two dark-meat pieces and then one breast, and it was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What do you think of the service there?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Service was great, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> They welcomed us in and sat us immediately and kept on checking in on us and seeing how things were. Great service.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That’s good. Well, they’ve had almost 100 years to figure it out, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughs ] Alright. So you’d go back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, I would. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> It’s old-school diner food. You’re going to, you know, walk in with those expectations and you’re going to be delighted.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, if you would like to try Ole’s Waffle Shop, it’s located on Park Street in Alameda. And the average multi-course tab per person without drinks is around $25. From sizzling soups to street-style snacks, Alina’s spot dishes out all the Korean comforts she craves. And if that wasn’t enough, the in-house market is stocked with plenty of pantry favorites to go. Tucked away in Berkeley, it’s more than a meal. It’s Korean Superette.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cody:\u003c/b> Korean Superette is restaurant and market. We serve homestyle Korean dishes to bring the Busan-style original flavor in Berkeley. I came here from Busan to study interior design. But eating Korean food is biggest passion. The Busan-style food has kick, like the people.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">Stronger flavor profile.\u003c/p>\n\u003cp class=\"p1\">For example, like,\u003c/p>\n\u003cp class=\"p1\">doenjang stew,\u003c/p>\n\u003cp class=\"p1\">I mix with gochujang.\u003c/p>\n\u003cp class=\"p1\">And my mom’s recipe is spicy\u003c/p>\n\u003cp class=\"p1\">[laughs] but not too spicy.\u003c/p>\n\u003cp class=\"p1\">One of most proud dish\u003c/p>\n\u003cp class=\"p1\">that I made is bapsang,\u003c/p>\n\u003cp class=\"p1\">and I do for lunch special\u003c/p>\n\u003cp class=\"p1\">because it gives you energy.\u003c/p>\n\u003cp class=\"p1\">You can survive\u003c/p>\n\u003cp class=\"p1\">until the end of the day.\u003c/p>\n\u003cp class=\"p1\">It brings together rice, soup,\u003c/p>\n\u003cp class=\"p1\">protein, and banchan.\u003c/p>\n\u003cp class=\"p1\">Banchan is not just a side dish.\u003c/p>\n\u003cp class=\"p1\">Banchan is essential\u003c/p>\n\u003cp class=\"p1\">to be a complete Korean meal.\u003c/p>\n\u003cp class=\"p1\">[ Speaks Korean ]\u003c/p>\n\u003cp class=\"p1\">Koreans love snacking.\u003c/p>\n\u003cp class=\"p1\">When you go to Korea, there’s\u003c/p>\n\u003cp class=\"p1\">a lot of convenience stores.\u003c/p>\n\u003cp class=\"p1\">You can eat quick, satisfy,\u003c/p>\n\u003cp class=\"p1\">leave.\u003c/p>\n\u003cp class=\"p1\">That concept is here.\u003c/p>\n\u003cp class=\"p1\">Here we go.\u003c/p>\n\u003cp class=\"p1\">I’m so passionate\u003c/p>\n\u003cp class=\"p1\">about sharing Korean food\u003c/p>\n\u003cp class=\"p1\">with American family.\u003c/p>\n\u003cp class=\"p1\">And when that kind of person\u003c/p>\n\u003cp class=\"p1\">comes, eats and is satisfied\u003c/p>\n\u003cp class=\"p1\">and say thank you,\u003c/p>\n\u003cp class=\"p1\">that makes me not stop.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Alina, you got to love this spot, right? You can get food to go. You can get all these great dishes. Tell us about kind of the space, because it is very inviting, isn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, it is. It’s really nice to go in and see the market at first, and then they’ll bring you outside if you want to sit outside in the patio, and inside is great, too. You’re surrounded by all this delicious Korean food and snacks.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s lining the walls, right? It lines the walls.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It does.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And is there a first bite that you go to?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, I always will share the rosé rice cakes with whoever I’m going with.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Shreya’s over there going, “Yes.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Delicious thick rice cakes covered in this, like, creamy gochujang sauce. So it’s a little spicy, a little sweet, very creamy, and mozzarella cheese melted on top with green onions. It’s just melt in your mouth and —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And I can see you agree.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Oh, yes. Yes, 100%. I will say, I was a little skeptical of the cheese on the rice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It does seem a little strange, doesn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yeah, yeah, I was like, “Okay, savory, spicy tomato curry, and, you know, mozzarella cheese. I’m not sure,” and I have to give credit, you know, on this one occasion to my husband for pushing us to get this dish to start with. It blew my mind. It was so delicious, so perfect. I could, like, bathe in that sauce. It was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Me too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have this? Are we going to —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> No, I did not have this. I went with two friends, and none of us ordered it. Now I got to go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Alright. What did you start with?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> We started with the fried chicken bits, and they were unbelievably good. I mean, the batter was almost tempura-like. It was really light and kind of fluffy. And then the sauce that they included with it, we had two. We had kind of a sweeter soy-based sauce and then a very spicy pepper sauce. And the combination of those, you could go back and forth on either one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah. And do you eat a lot of Korean food? Is this kind of a newer experience?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I eat very little Korean food. This was my first time to a Korean restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay, and are you a spice guy? Do you like it —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I am not a spice guy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you like it hot?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> No. I do not. Yeah. I’ve been working up to it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> There were a few things that were very hot for me, but a lot of it was manageable.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I for main sometimes get the naengmyeon, which is a cold buckwheat noodle dish in a beef consommé with some veggies on it. And you add, like, vinegar and mustard. It’s a little spicy, got a kick, but it’s delicious, especially in hot weather.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> We always, always share the dupp bop, as well. It’s like this rice bowl with any meat topping that you want. And my husband always gets the spicy pork belly because it’s a heaping portion of this, like, delicious melt-in-your-mouth pork belly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Talk about umami right there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yeah. And with the banchan pickles on the side, it just, like, adds that crunch. And there’s always just four or five little dishes to pair with the meal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> For the main, I got the bulgogi comfort pot, which was incredible. The number of ingredients that were packed into that little pot — I mean, it had a topping of these tiny little mushrooms. They almost looked like sprouts. They were just gorgeous. And then the broth itself was spicy, but it was very rich, really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I usually get one of their soups, and it’s always so warming when it’s a little chilly outside. I, this time around, got the beef doenjang stew, which is — doenjang is like a Korean fermented soybean paste. So it’s a lot of umami flavor and it’s really savory. But pieces of beef, vegetable, tofu in the stew, and there’s actual shreds of saffron in the soup, as well, which add this, like, nuttiness as you’re eating into it. That is always my go-to. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> I had the seafood tofu stew. It’s a big chunk of really smooth, luxurious, silky tofu in the middle. And the broth was very light. The little shrimps complemented the little veggies, and the tofu kind of brought it all together really nicely, so…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> My friend ordered the jang pasta with pork belly, and this really stole the show. It was very different than anything else we ordered. The sauce was creamy, and, I mean, pork belly — What doesn’t taste good with pork belly in it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right. Everything’s better with pork belly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah, we all kind of fought over it. It was the one thing we didn’t have any leftovers of at the end.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Who got the last bite?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Oh, I got the last bite. It’s for research for this.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Of course.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah, and the flavor just came through amazingly. And the noodles were just such a great texture.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cody:\u003c/b> Medium spicy? Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you find, Shreya, in terms of service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Service was exceptional. They were really, really kind and came and asked us if we had questions and told us a little bit about, like, “Oh, it’s going to be a lot of food. Like, you know, here’s how you pair things together.” So I can’t say enough good things.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So they kind of course it out for you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> They also had an instructional video playing of all kinds of different food and how it’s cooked, which was really fun to watch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That’s great. That’s fantastic. Yeah. Alright, so you’d go back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> 100%.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I always go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now you’re a Korean food fan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Exactly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> There we go. If you would like to try Korean Superette, it’s located on Solano Avenue in Berkeley. The average multi-course tab per person without drinks is around $40. As a former East Coast resident, Shreya sets the bar high when it comes to pizza. Whenever she’s craving the classic Neapolitan-style pies of her childhood, she heads to San Carlos, home to Pazzo.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gambardella:\u003c/b> “Pazzo” means “crazy” in Italian. It usually takes like one Friday night for people to kind of understand why I chose Pazzo to name it. The food here is a blend of East Coast Italian.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> This is our pasta chili crab.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gambardella:\u003c/b> My parents have had restaurants in the Bay Area Peninsula for 40-plus years, so I was born right into the game. I work with my dad every day. It’s his recipes, his cooking, his heart and pride and soul that he puts into everything around here. One of our most popular appetizers is the crispy cauliflower. My dad invented that. It’s a bit of agrodolce. It’s got a little bit of sweet, a little bit of sour, with the champagne vinaigrette and the currants. Every pasta that we serve here we make in-house. My family roots come from southern Italy, specifically Amalfi. They then immigrated here to New Haven, like a lot of immigrants from Amalfi. In New Haven, pizza’s kind of like church. Everybody kind of meets up there. In New Haven, they actually don’t eat pizza. They eat apizza. It’s pretty much the most rustic form of a pizza — thin, crispy, charred, and chewy. In the beginning, I’m trying to get, like, a nice puff from throwing the dough into a really hot spot. It kind of lets the whole pizza kind of form. The next goal is to get the bottom as cooked as possible. We also cook at a slightly slower and lower temperature than like a typical Neapolitan pizza would do. Pretty much everything that we add, if it’s not a fresh ingredient, we make in-house, so our sausage, our bacon, pancettas, any of that stuff. We don’t make uniform pizzas whatsoever. I think there’s a real beauty to kind of just slapping together pies and throwing them in and out of the oven. We’re going to be doing this all night. Best way to eat the pizza is in-house. You want to be right here when it comes out. Maybe wait a second so it doesn’t burn your mouth. Knives and forks are not allowed. You just grab it and go for hot pies on the table, and there’s no way to bring a family closer than just all sharing. Pazzo is for the people. We’re going to try our best to wow you or just leave you happy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, so we’re talking pizza. Who doesn’t love pizza, right? What is it about that sort of New Haven style — New Haven, Connecticut, of course — that really appeals to you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> So it’s got the Neapolitan thin crust, but the char — It’s all about the char. And you’d think, like, “Ah, a burnt crisp, like, a burnt edge of a crust, like, how can that be tasty?” But if the toppings are right, it goes perfectly, ’cause the bit of char adds almost like a smokiness to the pizza. For me, I’m a tomato pie person, ’cause nothing can hide in a tomato pie Like, the sauce has to be on point. The crust has to be on point. There’s always a little bit of, like, a light coating of Parmesan on top.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Authentic, pure, true to form is definitely the way to go with the New Haven tomato pie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I am a huge pizza lover. It’s my favorite food, especially thin-crust pizza. And this was the thinnest crust I’ve ever seen and experienced. And it was so good. I had the potato pizza, and so it was a white-sauce pizza. It had mozzarella, very thinly sliced potatoes, rosemary, and herbs on it. And it was so good all together.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> I got the roasted shiitake mushroom salad most recently. You’d think if they’re going to do roasted shiitake mushrooms, you’d get these sort of big chunks of mushroom on the salad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> But it’s not like that. It almost feels like they could be Parmesan crisps. And then they put these little, like, wedges of ricotta salata around the plate of it. So salad is definitely a go-to. The only other thing I love, which is decadent to eat before pizza, is the arancini — perfectly fried, very gooey, had the perfect cheese pull, and it comes with almost like a blue cheesy aioli on the side, which is really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> We started with the crispy fried cauliflower. It’s got a honey glaze to it, and to have the crispy outside of the cauliflower with a nice soft, hot inside, I mean, we ate those…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You loved them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> …quick.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other dish for you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, I had the cavatelli, which is one of their homemade pastas. It’s these rich pillows of pasta enveloped in this tomato sauce with a slow-roasted pork ragù, Parmesan cheese on top, and it just melts in your mouth. Each bite was so good, just a great little mid appetizer.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> So I had the bucatini. It was a special that night.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So you said, “Forget the pizza, baby. I’m going for the pasta.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I went straight in. Well, it was described as having crab meat, crab fat butter. Oh, my God. What is that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> But I want more of it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> And a garlic sauce. And the pasta itself was just perfectly cooked. And it was all I could do not to just wolf it down.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughs ] And did you have anything to drink alongside your food?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I did. They had a line of sodas, the Foxon Park from New Haven. And so I tried their cream soda, which, you know, is a simple cream soda, but it was delicious. Yeah, and my wife got a Hazy IPA.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did anybody have room for dessert?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I was too full for dessert. But I will go back for the tiramisu. It looked incredible.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> One thing I will say is it’s not a classic tiramisu. I actually love tiramisus, typically, that have a little more coffee soak and, like, are a little more dredged in the overall coffee flavor. And I like the cream a little thinner, but as a really delicious fresh dessert to have after pizza, especially ’cause it’s, like, nice and cold, it’s a perfect slice. They put an ample amount of cocoa powder on top, which you have to have on a tiramisu. It’s very delicious and worth eating there or taking home.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I lived in Philly for a while, and cannoli is a go-to dessert, so it was delicious, the crust. It was small. Sometimes they’re big and packed, but this was really small, fried really nicely. It was really delicious. That with a cappuccino — It was a good classic cappuccino, nice foamy top, nice strong espresso.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So save room for dessert is what you two are saying.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughs ] Absolutely. And service — What did you think about that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Service was great. I actually did sit at the back bar with my husband and, you know, saw the pizzas being baked in the oven. It was beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Service is typically great. Actually, the only thing that I’ve ever experienced is sometimes if you go on the weekend, it can get pretty busy, and it’s a small place. You can wait a little bit. So if you’re trying to get in and get out quickly, time it, like, right\u003c/p>\n\u003cp class=\"p1\">\u003cb>when they open at 4:\u003c/b> 00 or something like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try Pazzo, it’s located on Laurel Street in San Carlos. And the average multi-course tab per person without drinks is around $45.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That’s so beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. She’s headed to West Oakland for a market that’s bringing life to a former food desert.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> The West Oakland Farmers Market, this is one of the newest markets in Oakland. Why is it so crucial to do things like this in a place like West Oakland?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Singh:\u003c/b> You know, West Oakland Farmers Market serves the immediate community. We want people to feel the Oakland love and pride — locally grown fruits and vegetables, fresh baked goods, pasture-raised meats, a really community-centered farmers market.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> This is beautiful, and I love chilaquiles. So what’s in it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> So, this one is scrambled eggs with chorizo, green tomatillo salsa, red onions, sour cream, and queso fresco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I got to tell you, with a name like Delicioso, okay, it’s pretty high standard.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Here you go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Thank you very much.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> But a lot of people that taste my food, they say, “Oh, yeah, that’s delicioso.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> So I hope you say the same word at the end of your trying.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I know, I know. I’m like, “Let’s get ready to do this.” Oh, it looks hot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> Mm-hmm. Delicioso?\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s delicioso. So, Pho Vy, it’s Vietnamese cuisine. What do you specialize in?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> So one of the specialized dishes we do is actually these beef stew tacos.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Beef stew tacos.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Yeah. So the beef stew is five generations of recipes. And then nowadays, you know, everything with fusion, why not, you know, put our food and other cultures together and have, like, one crispy Vietnamese taco kind of like on the go, like “pho on the go” taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> “Pho on the go,” I love that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> We cook it with brisket, we do cheese, and then we garnish it with the traditional toppings on the pho. There’s like the basil, onion, cilantro, green onions. Go, dip it in. Get all that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> [ Laughs ] We got to do the lean, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Yes, ma’am.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It tastes like pho in a taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Pretty much pho on the go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Pho on the go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">[ Crowd cheering ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Singh:\u003c/b> Sundays are super fun here. The Oakland Ballers playing down the street. Hang out here, listen to some music, and then hit the ballgame.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> The Oakland Ballers, what does this organization mean for the community?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pratt:\u003c/b> Yeah, when the Oakland A’s were leaving town, a lot of people were heartbroken. And so the Oakland Ballers stepped up to give people a reason to get back together again as a community. There’s great food, there’s great beer, there’s great baseball. We’re the best team in all of professional baseball by win percentage at any level.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> This truck is called Scrappy’s Test Kitchen, and the concept was allow small local businesses an opportunity to test out their concept.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Alright, so Triple T, I’m going to go ahead and take a guess. Is it tasty, tantalizing, and tempting?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> No, Triple T is taste, texture, and tenderness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I was not far off.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> You were far off.\u003c/p>\n\u003cp class=\"p1\">[ Both laugh ]\u003c/p>\n\u003cp class=\"p1\">Today our special’s\u003c/p>\n\u003cp class=\"p1\">mac and meat.\u003c/p>\n\u003cp class=\"p1\">Got mac with brisket.\u003c/p>\n\u003cp class=\"p1\">You can see the marbling.\u003c/p>\n\u003cp class=\"p1\">I’m from Alabama.\u003c/p>\n\u003cp class=\"p1\">I cook with real wood.\u003c/p>\n\u003cp class=\"p1\">I don’t cook\u003c/p>\n\u003cp class=\"p1\">with a propane oven.\u003c/p>\n\u003cp class=\"p1\">You know, we call that an\u003c/p>\n\u003cp class=\"p1\">Easy-Bake Oven where I’m from.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> This piece here. This is the fatty piece. This is my favorite.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> I knew, I knew. Something told me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> You could tell. It’s so good. Alright, here we go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Alright, here we go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Oh, my gosh. It is so tender. You might know how to cook some brisket in Alabama.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> We do okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s baller.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Let’s go, man. Let’s go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Singh:\u003c/b> Oakland love, Oakland pride, Oakland baseball, baby. Let’s go!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I have to thank my fantastic guests on this week’s show — Shreya Adiraju, who always saves room for the tiramisu at Pazzo in San Carlos, Dave Brannigan, who took us back in time to Ole’s Waffle Shop in Alameda, and Alina Wong, who raved about the rosé rice cakes at Berkeley’s Korean Superette. Join us next time, when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers. Cheers to you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have fun?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yes, so much fun.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Oh, that’s great. You guys were fantastic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> If you could have any food at the ballpark brought in that’s not, like, the traditional food found at a stadium, what would you want?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> A gluten-free burger or hot dog.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Filipino food is always great. I feel like a Filipino corn dog.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That would be amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> I want to make brisket the new ballpark food.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Sushi. No question. No question. No question.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That’s mine, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> So, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Girl:\u003c/b> Veggie straws.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Veggie straws.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Veggie straws. That’s — That’s a really healthy option.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 4, airs Thursday, May 14, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Alameda, \u003c/span>\u003cb>Ole’s Waffle Shop\u003c/b>\u003cspan style=\"font-weight: 400\"> has been keeping breakfast traditions alive since 1927 in a retro diner setting, where locals start the day with walnut and pecan waffles, crispy bacon and eggs, fresh-squeezed orange juice, and hearty plates like Southern fried chicken with mashed potatoes and gravy. Over In Berkeley at \u003c/span>\u003cb>Korean Superette\u003c/b>\u003cspan style=\"font-weight: 400\">, a stylish Korean eatery serving bold flavors in dishes like rose rice cakes, spicy beef doenjang stew, dupp bop with spicy pork belly, all complemented by banchan, roasted corn silk tea, and Korean iced lattes. The journey wraps up in San Carlos, where \u003c/span>\u003cb>Pazzo\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers Italian comfort with a modern touch, serving dishes like cavatelli with slow-braised pork ragu, crispy cauliflower with currants, and potato pizza topped with smoked mozzarella and rosemary. Reporter Cecilia Phillips wraps up the episode with “Cecilia Tries It” at the \u003c/span>\u003cb>West Oakland Farmers Market\u003c/b>\u003cspan style=\"font-weight: 400\">, soaking up the neighborhood energy before heading next door to check out the Oakland Ballers, where she asks fans what foods they’d love to see at a baseball game while sampling some classic ballpark-style barbecue.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23812\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23812 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104_f-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Shreya Adiraju, Alina Wong and Dave Brannigan from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.instagram.com/oleswaffleshop/\">\u003cstrong>Ole’s Waffle Shop\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://korean-superette.com/\">\u003cstrong>Korean Superette\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://pazzosancarlos.com/\">\u003cstrong>Pazzo \u003c/strong>(San Carlos)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23813\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-2000x2449.jpeg\" alt=\"\" width=\"2000\" height=\"2449\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-2000x2449.jpeg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-160x196.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-768x940.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-1255x1536.jpeg 1255w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/04/2104Wines-1673x2048.jpeg 1673w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.davisestates.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Davis Estates 2024 “Private Reserve” Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California, $58\u003c/em>\u003cbr>\nThere are a handful of Napa Valley wineries now getting lauded for not just red Cabernet Sauvignon, but its related white grape, Sauvignon Blanc. These expressions focus on bright, intense citrus notes and lush texture without an overt herbal character. This bottling from Davis Estates captures a zesty freshness complemented by an edge of taut minerality. With a rounded mouthfeel from a touch of neutral oak barrel usage, it’s a palate pleaser.\u003c/p>\n\u003cp>Davis Estates is one of Napa’s in-the-know treasures. Founded by Mike and Sandy Davis as a personal passion project, the estate combines majestic views with a rustically elegant winery that feels like entering a family home. It’s a destination for special experiences and stylish wines.\u003c/p>\n\u003cp>\u003ca href=\"https://www.frankfamilyvineyards.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Frank Family Vineyards 2020 Brut Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Carneros, Napa Valley, California, $60\u003c/em>\u003cbr>\nWhen it comes to California sparkling wine, Frank Family Vineyards has inherited a legacy. In the late 1950s, esteemed winemaker Hanns Kornell began making high-quality sparkling wine at the historic Larkmead property. Then, in 1992, Rich Frank — formerly president of Disney Studios and Paramount Television — acquired the estate.\u003c/p>\n\u003cp>Frank Family’s sparkling rosé is crafted primarily from Pinot Noir grapes grown in its Lewis Vineyard in the cool Carneros area at the southern end of Napa Valley. A kiss of Chardonnay grapes lends depth to its pink bubbly, which is aged on its lees for nearly four years. This aging process adds creaminess and texture while still maintaining its vibrantly floral character.\u003c/p>\n\u003cp>\u003ca href=\"https://www.quintadovesuvio.com/wine-cat/douro-doc-wines/1\">\u003cspan style=\"color: #339966\">\u003cstrong>Quinta do Vesuvio 2022 “Pombal do Vesuvio”\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Douro, Portugal, $32\u003c/em>\u003cbr>\nIf you’re ever lucky enough to visit the majestic Douro Valley, home to Portugal’s famous Port wines, you will remember it as a place filled with awe-inspiring vineyard and river views lined with historic properties. One of the most iconic estates in the Douro is Quinta do Vesuvio. I’ve had the fortune of visiting this stunning estate, which dates to 1827 and produces world-class Vintage Port. But the Douro Valley is not only home to powerful sweet wines; it’s become a magnet for those looking to sip unique dry wines from Portugal.\u003c/p>\n\u003cp>Vineyards are planted on ancient, terraced hillsides with varieties such as Touriga Nacional and Touriga Franca, which thrive in the rugged, sunbaked landscape. Pombal do Vesuvio is crafted from those grapes, with a dash of Tinta Amarela, into a dry red that captures the deep, earthy flavors and intense dark fruit notes that are hallmarks of the Douro. Pombal refers to the terraced vineyards that surround the estate’s historic towerlike structure called a dovecote, or pombal.\u003c/p>\n\u003cp>Take a virtual visit to the Douro by uncorking this amazingly affordable beauty.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> New Haven-style pizzas in San Carlos…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> The char — It’s all about the char.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …old-school diner fare in Alameda…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Everybody loves the waffles.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …and Korean comforts in Berkeley.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It’s just melt in your mouth.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s baller.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.” And are you a spice guy? Do you like it hot?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> No. I do not.\u003c/p>\n\u003cp class=\"p1\">[ Indistinct conversations ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check ’em out to see what they think. Joining me at the “Check, Please” table today are financial services policy leader Shreya Adiraju, fire chief Dave Brannigan, and brand manager Alina Wong. Welcome, everyone. Are you ready?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Gonna be fun.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Dave’s pick is a legendary diner where the breakfasts are hearty, the waffles are perfectly crisp, and the recipes haven’t changed for generations. Serving the community in the heart of Alameda since 1927, this is Ole’s Waffle Shop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> I have a small table for two. Welcome to Ole’s.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Thank you.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> Ole’s Waffle Shop to me is a meeting place. It’s a place to go where you feel comfortable. Here you go. We’re building relationships here and friendships. How’s it going? Been good? Excellent. Ole’s has a phenomenal history going back to 1927. A Swedish couple started the business.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> My parents bought it in 1972. When I was in high school, I came here to work as a bus girl and I just kept on doing it. I love what I do here.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">On the menu is, like,\u003c/p>\n\u003cp class=\"p1\">classic diner food.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> We probably have one of the best hamburgers anywhere around.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> For dinner, I really like the fried chicken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> On a weekend, it could be anywhere from 300 to 600 waffles and pancakes that we move every day.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> Our waffles are so special because of the secret ingredients that we put in it. It’s been the same recipe since…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> 1927.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> …1927.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> If it isn’t broke, why fix it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Would you like any whipped cream on that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> Our staff is very important to us.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> They have a lot of compassion, and they love the customers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ken:\u003c/b> We have paintings of our staff members because it took an amazing staff for almost a hundred years to keep this business going. It takes a community that supports you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Vickie:\u003c/b> When people leave, it feels very satisfying to see them leave happy. If my dad could see Ole’s now, he would be very proud.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> Ole’s!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now, I think it’s interesting, Dave, that Ole’s has been around since 1927. 99 years it’s been around.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> How long have you been going? Certainly not 99 years.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Not 99 years. I’ve been going since the late ’90s.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Wow. Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And has the menu or what you’ve ordered changed over the years?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I don’t think anything has changed over the years. One of my favorite features is you can get fresh-squeezed orange juice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> And there’s actually a machine that has the oranges in a hopper, and it comes down, and they give you a pint of orange juice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Instead of a pint of beer.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Exactly, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what did you order?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Everybody loves the waffles.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> They’re crisp and they hold anything you put on it. So I would usually get the Bobby Max Special with the ham steak and a fried egg. So the steak itself is a lot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> But it’s delicious. And I put the egg on top of the waffle. So you get sort of that blend of flavors.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> The kids would get, you know, the whipped cream and strawberries and things like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Alina, what was your experience there?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It was a great experience.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I had the waffle combo with a scrambled egg…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> …the bacon, and the waffle. And it comes with butter and hot maple syrup, which I loved pouring that over. The waffle is so crispy and soft inside.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And that bacon gives a nice little salty touch to the sweetness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Exactly. Yeah. Sweet and savory.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Shreya.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> I’m a big breakfast food fan, so I was in my happy place the minute we walked in for sure. I got the walnut waffle with the two large eggs. And then, like, the way to my heart is, like, a big dollop of salted butter right in the middle, which totally hit the spot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> So good. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> And I have to say, the waffle was surprisingly thin but also very fulfilling. I loved that it had, like you described, the crisp on the outside. It still retained the softness on the inside. And then I forced my husband to get the pecan waffle, and he got the waffle combo —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So you can share.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Of course, right, ’cause we’re sharing. The nut crumble was like the perfect amount of nuts and the perfect size of crumble. We had the hash browns on the side, and those were delicious, like, light, just a little bit of crisp. You got just the right amount of potato but not big and chunky. So that complemented the waffle really well, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And is there any other kind of items that you would draw attention to if people are going there?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Well, there’s a whole other menu for lunch and dinner, which we don’t go to as often, but the burgers are always great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> We ordered the Southern fried chicken, actually.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Comes with mashed potatoes, gravy, and steamed vegetables. It was super crispy and had this, like, cornflake crust on it and kept the moisture inside. We ordered two dark-meat pieces and then one breast, and it was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What do you think of the service there?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Service was great, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> They welcomed us in and sat us immediately and kept on checking in on us and seeing how things were. Great service.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That’s good. Well, they’ve had almost 100 years to figure it out, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughs ] Alright. So you’d go back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, I would. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> It’s old-school diner food. You’re going to, you know, walk in with those expectations and you’re going to be delighted.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, if you would like to try Ole’s Waffle Shop, it’s located on Park Street in Alameda. And the average multi-course tab per person without drinks is around $25. From sizzling soups to street-style snacks, Alina’s spot dishes out all the Korean comforts she craves. And if that wasn’t enough, the in-house market is stocked with plenty of pantry favorites to go. Tucked away in Berkeley, it’s more than a meal. It’s Korean Superette.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cody:\u003c/b> Korean Superette is restaurant and market. We serve homestyle Korean dishes to bring the Busan-style original flavor in Berkeley. I came here from Busan to study interior design. But eating Korean food is biggest passion. The Busan-style food has kick, like the people.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">Stronger flavor profile.\u003c/p>\n\u003cp class=\"p1\">For example, like,\u003c/p>\n\u003cp class=\"p1\">doenjang stew,\u003c/p>\n\u003cp class=\"p1\">I mix with gochujang.\u003c/p>\n\u003cp class=\"p1\">And my mom’s recipe is spicy\u003c/p>\n\u003cp class=\"p1\">[laughs] but not too spicy.\u003c/p>\n\u003cp class=\"p1\">One of most proud dish\u003c/p>\n\u003cp class=\"p1\">that I made is bapsang,\u003c/p>\n\u003cp class=\"p1\">and I do for lunch special\u003c/p>\n\u003cp class=\"p1\">because it gives you energy.\u003c/p>\n\u003cp class=\"p1\">You can survive\u003c/p>\n\u003cp class=\"p1\">until the end of the day.\u003c/p>\n\u003cp class=\"p1\">It brings together rice, soup,\u003c/p>\n\u003cp class=\"p1\">protein, and banchan.\u003c/p>\n\u003cp class=\"p1\">Banchan is not just a side dish.\u003c/p>\n\u003cp class=\"p1\">Banchan is essential\u003c/p>\n\u003cp class=\"p1\">to be a complete Korean meal.\u003c/p>\n\u003cp class=\"p1\">[ Speaks Korean ]\u003c/p>\n\u003cp class=\"p1\">Koreans love snacking.\u003c/p>\n\u003cp class=\"p1\">When you go to Korea, there’s\u003c/p>\n\u003cp class=\"p1\">a lot of convenience stores.\u003c/p>\n\u003cp class=\"p1\">You can eat quick, satisfy,\u003c/p>\n\u003cp class=\"p1\">leave.\u003c/p>\n\u003cp class=\"p1\">That concept is here.\u003c/p>\n\u003cp class=\"p1\">Here we go.\u003c/p>\n\u003cp class=\"p1\">I’m so passionate\u003c/p>\n\u003cp class=\"p1\">about sharing Korean food\u003c/p>\n\u003cp class=\"p1\">with American family.\u003c/p>\n\u003cp class=\"p1\">And when that kind of person\u003c/p>\n\u003cp class=\"p1\">comes, eats and is satisfied\u003c/p>\n\u003cp class=\"p1\">and say thank you,\u003c/p>\n\u003cp class=\"p1\">that makes me not stop.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Alina, you got to love this spot, right? You can get food to go. You can get all these great dishes. Tell us about kind of the space, because it is very inviting, isn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, it is. It’s really nice to go in and see the market at first, and then they’ll bring you outside if you want to sit outside in the patio, and inside is great, too. You’re surrounded by all this delicious Korean food and snacks.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s lining the walls, right? It lines the walls.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> It does.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And is there a first bite that you go to?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, I always will share the rosé rice cakes with whoever I’m going with.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Shreya’s over there going, “Yes.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Delicious thick rice cakes covered in this, like, creamy gochujang sauce. So it’s a little spicy, a little sweet, very creamy, and mozzarella cheese melted on top with green onions. It’s just melt in your mouth and —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And I can see you agree.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Oh, yes. Yes, 100%. I will say, I was a little skeptical of the cheese on the rice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It does seem a little strange, doesn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yeah, yeah, I was like, “Okay, savory, spicy tomato curry, and, you know, mozzarella cheese. I’m not sure,” and I have to give credit, you know, on this one occasion to my husband for pushing us to get this dish to start with. It blew my mind. It was so delicious, so perfect. I could, like, bathe in that sauce. It was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Me too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have this? Are we going to —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> No, I did not have this. I went with two friends, and none of us ordered it. Now I got to go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Alright. What did you start with?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> We started with the fried chicken bits, and they were unbelievably good. I mean, the batter was almost tempura-like. It was really light and kind of fluffy. And then the sauce that they included with it, we had two. We had kind of a sweeter soy-based sauce and then a very spicy pepper sauce. And the combination of those, you could go back and forth on either one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah. And do you eat a lot of Korean food? Is this kind of a newer experience?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I eat very little Korean food. This was my first time to a Korean restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay, and are you a spice guy? Do you like it —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I am not a spice guy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you like it hot?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> No. I do not. Yeah. I’ve been working up to it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> There were a few things that were very hot for me, but a lot of it was manageable.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I for main sometimes get the naengmyeon, which is a cold buckwheat noodle dish in a beef consommé with some veggies on it. And you add, like, vinegar and mustard. It’s a little spicy, got a kick, but it’s delicious, especially in hot weather.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> We always, always share the dupp bop, as well. It’s like this rice bowl with any meat topping that you want. And my husband always gets the spicy pork belly because it’s a heaping portion of this, like, delicious melt-in-your-mouth pork belly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Talk about umami right there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yeah. And with the banchan pickles on the side, it just, like, adds that crunch. And there’s always just four or five little dishes to pair with the meal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> For the main, I got the bulgogi comfort pot, which was incredible. The number of ingredients that were packed into that little pot — I mean, it had a topping of these tiny little mushrooms. They almost looked like sprouts. They were just gorgeous. And then the broth itself was spicy, but it was very rich, really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I usually get one of their soups, and it’s always so warming when it’s a little chilly outside. I, this time around, got the beef doenjang stew, which is — doenjang is like a Korean fermented soybean paste. So it’s a lot of umami flavor and it’s really savory. But pieces of beef, vegetable, tofu in the stew, and there’s actual shreds of saffron in the soup, as well, which add this, like, nuttiness as you’re eating into it. That is always my go-to. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> I had the seafood tofu stew. It’s a big chunk of really smooth, luxurious, silky tofu in the middle. And the broth was very light. The little shrimps complemented the little veggies, and the tofu kind of brought it all together really nicely, so…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> My friend ordered the jang pasta with pork belly, and this really stole the show. It was very different than anything else we ordered. The sauce was creamy, and, I mean, pork belly — What doesn’t taste good with pork belly in it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right. Everything’s better with pork belly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah, we all kind of fought over it. It was the one thing we didn’t have any leftovers of at the end.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Who got the last bite?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Oh, I got the last bite. It’s for research for this.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Of course.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Yeah, and the flavor just came through amazingly. And the noodles were just such a great texture.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Cody:\u003c/b> Medium spicy? Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you find, Shreya, in terms of service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Service was exceptional. They were really, really kind and came and asked us if we had questions and told us a little bit about, like, “Oh, it’s going to be a lot of food. Like, you know, here’s how you pair things together.” So I can’t say enough good things.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So they kind of course it out for you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> They also had an instructional video playing of all kinds of different food and how it’s cooked, which was really fun to watch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That’s great. That’s fantastic. Yeah. Alright, so you’d go back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> 100%.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I always go back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now you’re a Korean food fan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> Exactly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> There we go. If you would like to try Korean Superette, it’s located on Solano Avenue in Berkeley. The average multi-course tab per person without drinks is around $40. As a former East Coast resident, Shreya sets the bar high when it comes to pizza. Whenever she’s craving the classic Neapolitan-style pies of her childhood, she heads to San Carlos, home to Pazzo.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gambardella:\u003c/b> “Pazzo” means “crazy” in Italian. It usually takes like one Friday night for people to kind of understand why I chose Pazzo to name it. The food here is a blend of East Coast Italian.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> This is our pasta chili crab.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gambardella:\u003c/b> My parents have had restaurants in the Bay Area Peninsula for 40-plus years, so I was born right into the game. I work with my dad every day. It’s his recipes, his cooking, his heart and pride and soul that he puts into everything around here. One of our most popular appetizers is the crispy cauliflower. My dad invented that. It’s a bit of agrodolce. It’s got a little bit of sweet, a little bit of sour, with the champagne vinaigrette and the currants. Every pasta that we serve here we make in-house. My family roots come from southern Italy, specifically Amalfi. They then immigrated here to New Haven, like a lot of immigrants from Amalfi. In New Haven, pizza’s kind of like church. Everybody kind of meets up there. In New Haven, they actually don’t eat pizza. They eat apizza. It’s pretty much the most rustic form of a pizza — thin, crispy, charred, and chewy. In the beginning, I’m trying to get, like, a nice puff from throwing the dough into a really hot spot. It kind of lets the whole pizza kind of form. The next goal is to get the bottom as cooked as possible. We also cook at a slightly slower and lower temperature than like a typical Neapolitan pizza would do. Pretty much everything that we add, if it’s not a fresh ingredient, we make in-house, so our sausage, our bacon, pancettas, any of that stuff. We don’t make uniform pizzas whatsoever. I think there’s a real beauty to kind of just slapping together pies and throwing them in and out of the oven. We’re going to be doing this all night. Best way to eat the pizza is in-house. You want to be right here when it comes out. Maybe wait a second so it doesn’t burn your mouth. Knives and forks are not allowed. You just grab it and go for hot pies on the table, and there’s no way to bring a family closer than just all sharing. Pazzo is for the people. We’re going to try our best to wow you or just leave you happy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, so we’re talking pizza. Who doesn’t love pizza, right? What is it about that sort of New Haven style — New Haven, Connecticut, of course — that really appeals to you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> So it’s got the Neapolitan thin crust, but the char — It’s all about the char. And you’d think, like, “Ah, a burnt crisp, like, a burnt edge of a crust, like, how can that be tasty?” But if the toppings are right, it goes perfectly, ’cause the bit of char adds almost like a smokiness to the pizza. For me, I’m a tomato pie person, ’cause nothing can hide in a tomato pie Like, the sauce has to be on point. The crust has to be on point. There’s always a little bit of, like, a light coating of Parmesan on top.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Authentic, pure, true to form is definitely the way to go with the New Haven tomato pie.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I am a huge pizza lover. It’s my favorite food, especially thin-crust pizza. And this was the thinnest crust I’ve ever seen and experienced. And it was so good. I had the potato pizza, and so it was a white-sauce pizza. It had mozzarella, very thinly sliced potatoes, rosemary, and herbs on it. And it was so good all together.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> I got the roasted shiitake mushroom salad most recently. You’d think if they’re going to do roasted shiitake mushrooms, you’d get these sort of big chunks of mushroom on the salad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> But it’s not like that. It almost feels like they could be Parmesan crisps. And then they put these little, like, wedges of ricotta salata around the plate of it. So salad is definitely a go-to. The only other thing I love, which is decadent to eat before pizza, is the arancini — perfectly fried, very gooey, had the perfect cheese pull, and it comes with almost like a blue cheesy aioli on the side, which is really delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> We started with the crispy fried cauliflower. It’s got a honey glaze to it, and to have the crispy outside of the cauliflower with a nice soft, hot inside, I mean, we ate those…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You loved them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> …quick.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Any other dish for you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Yes, I had the cavatelli, which is one of their homemade pastas. It’s these rich pillows of pasta enveloped in this tomato sauce with a slow-roasted pork ragù, Parmesan cheese on top, and it just melts in your mouth. Each bite was so good, just a great little mid appetizer.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> So I had the bucatini. It was a special that night.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So you said, “Forget the pizza, baby. I’m going for the pasta.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I went straight in. Well, it was described as having crab meat, crab fat butter. Oh, my God. What is that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> But I want more of it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> And a garlic sauce. And the pasta itself was just perfectly cooked. And it was all I could do not to just wolf it down.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughs ] And did you have anything to drink alongside your food?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I did. They had a line of sodas, the Foxon Park from New Haven. And so I tried their cream soda, which, you know, is a simple cream soda, but it was delicious. Yeah, and my wife got a Hazy IPA.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did anybody have room for dessert?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> I was too full for dessert. But I will go back for the tiramisu. It looked incredible.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> One thing I will say is it’s not a classic tiramisu. I actually love tiramisus, typically, that have a little more coffee soak and, like, are a little more dredged in the overall coffee flavor. And I like the cream a little thinner, but as a really delicious fresh dessert to have after pizza, especially ’cause it’s, like, nice and cold, it’s a perfect slice. They put an ample amount of cocoa powder on top, which you have to have on a tiramisu. It’s very delicious and worth eating there or taking home.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Brannigan:\u003c/b> I lived in Philly for a while, and cannoli is a go-to dessert, so it was delicious, the crust. It was small. Sometimes they’re big and packed, but this was really small, fried really nicely. It was really delicious. That with a cappuccino — It was a good classic cappuccino, nice foamy top, nice strong espresso.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So save room for dessert is what you two are saying.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [ Laughs ] Absolutely. And service — What did you think about that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Service was great. I actually did sit at the back bar with my husband and, you know, saw the pizzas being baked in the oven. It was beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Service is typically great. Actually, the only thing that I’ve ever experienced is sometimes if you go on the weekend, it can get pretty busy, and it’s a small place. You can wait a little bit. So if you’re trying to get in and get out quickly, time it, like, right\u003c/p>\n\u003cp class=\"p1\">\u003cb>when they open at 4:\u003c/b> 00 or something like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try Pazzo, it’s located on Laurel Street in San Carlos. And the average multi-course tab per person without drinks is around $45.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That’s so beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try. She’s headed to West Oakland for a market that’s bringing life to a former food desert.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> The West Oakland Farmers Market, this is one of the newest markets in Oakland. Why is it so crucial to do things like this in a place like West Oakland?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Singh:\u003c/b> You know, West Oakland Farmers Market serves the immediate community. We want people to feel the Oakland love and pride — locally grown fruits and vegetables, fresh baked goods, pasture-raised meats, a really community-centered farmers market.\u003c/p>\n\u003cp class=\"p1\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> This is beautiful, and I love chilaquiles. So what’s in it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> So, this one is scrambled eggs with chorizo, green tomatillo salsa, red onions, sour cream, and queso fresco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I got to tell you, with a name like Delicioso, okay, it’s pretty high standard.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Here you go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Thank you very much.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> But a lot of people that taste my food, they say, “Oh, yeah, that’s delicioso.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> So I hope you say the same word at the end of your trying.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I know, I know. I’m like, “Let’s get ready to do this.” Oh, it looks hot.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Guerrero:\u003c/b> Mm-hmm. Delicioso?\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s delicioso. So, Pho Vy, it’s Vietnamese cuisine. What do you specialize in?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> So one of the specialized dishes we do is actually these beef stew tacos.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Beef stew tacos.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Yeah. So the beef stew is five generations of recipes. And then nowadays, you know, everything with fusion, why not, you know, put our food and other cultures together and have, like, one crispy Vietnamese taco kind of like on the go, like “pho on the go” taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> “Pho on the go,” I love that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> We cook it with brisket, we do cheese, and then we garnish it with the traditional toppings on the pho. There’s like the basil, onion, cilantro, green onions. Go, dip it in. Get all that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> [ Laughs ] We got to do the lean, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Yes, ma’am.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It tastes like pho in a taco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Pretty much pho on the go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Pho on the go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Nguyen:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">[ Crowd cheering ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Singh:\u003c/b> Sundays are super fun here. The Oakland Ballers playing down the street. Hang out here, listen to some music, and then hit the ballgame.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> The Oakland Ballers, what does this organization mean for the community?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Pratt:\u003c/b> Yeah, when the Oakland A’s were leaving town, a lot of people were heartbroken. And so the Oakland Ballers stepped up to give people a reason to get back together again as a community. There’s great food, there’s great beer, there’s great baseball. We’re the best team in all of professional baseball by win percentage at any level.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> This truck is called Scrappy’s Test Kitchen, and the concept was allow small local businesses an opportunity to test out their concept.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Alright, so Triple T, I’m going to go ahead and take a guess. Is it tasty, tantalizing, and tempting?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> No, Triple T is taste, texture, and tenderness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> I was not far off.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> You were far off.\u003c/p>\n\u003cp class=\"p1\">[ Both laugh ]\u003c/p>\n\u003cp class=\"p1\">Today our special’s\u003c/p>\n\u003cp class=\"p1\">mac and meat.\u003c/p>\n\u003cp class=\"p1\">Got mac with brisket.\u003c/p>\n\u003cp class=\"p1\">You can see the marbling.\u003c/p>\n\u003cp class=\"p1\">I’m from Alabama.\u003c/p>\n\u003cp class=\"p1\">I cook with real wood.\u003c/p>\n\u003cp class=\"p1\">I don’t cook\u003c/p>\n\u003cp class=\"p1\">with a propane oven.\u003c/p>\n\u003cp class=\"p1\">You know, we call that an\u003c/p>\n\u003cp class=\"p1\">Easy-Bake Oven where I’m from.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> This piece here. This is the fatty piece. This is my favorite.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> I knew, I knew. Something told me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> You could tell. It’s so good. Alright, here we go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Alright, here we go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Oh, my gosh. It is so tender. You might know how to cook some brisket in Alabama.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> We do okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> It’s baller.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Let’s go, man. Let’s go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Singh:\u003c/b> Oakland love, Oakland pride, Oakland baseball, baby. Let’s go!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I have to thank my fantastic guests on this week’s show — Shreya Adiraju, who always saves room for the tiramisu at Pazzo in San Carlos, Dave Brannigan, who took us back in time to Ole’s Waffle Shop in Alameda, and Alina Wong, who raved about the rosé rice cakes at Berkeley’s Korean Superette. Join us next time, when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers. Cheers to you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Cheers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have fun?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Adiraju:\u003c/b> Yes, so much fun.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Oh, that’s great. You guys were fantastic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wong:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> If you could have any food at the ballpark brought in that’s not, like, the traditional food found at a stadium, what would you want?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> A gluten-free burger or hot dog.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Filipino food is always great. I feel like a Filipino corn dog.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That would be amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> I want to make brisket the new ballpark food.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Sushi. No question. No question. No question.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> That’s mine, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> So, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Girl:\u003c/b> Veggie straws.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Veggie straws.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Phillips:\u003c/b> Veggie straws. That’s — That’s a really healthy option.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Heirloom beans are having a moment and perhaps no one understands that better than Steve Sando, founder and CEO of \u003ca href=\"https://www.ranchogordo.com/\">Rancho Gordo\u003c/a>, a company who specializes in preserving and promoting rare and traditional bean varieties. When Steve stopped by KQED Forum recently, we couldn’t pass up the opportunity to ask him: Which bean is the MOST dramatic?\u003c/p>\n\u003cp>He didn’t pause for an instant before answering: The Royal Corona. This massive, creamy heirloom bean has a history as wild as its attitude. It originates from Oaxaca, bred in Italy, grown in Poland, and is now beloved by bean enthusiasts everywhere.\u003c/p>\n\u003cp>But can Josh handle its high-maintenance diva energy? After tracking down a bag, he gave them the royal treatment — soaking, stewing, and baking them into a dish that would hopefully let their personality shine. And because we love a high-risk kitchen move, we paired them with shrimp. Because why not pair something that’s easy to overcook with something that’s easy to undercook?\u003c/p>\n\u003cp>Listen to the \u003ca href=\"https://www.kqed.org/forum/2010101908445/all-hail-the-humble-and-glorious-bean\">KQED Forum interview\u003c/a> with Rancho Gordo founder Steve Sando.\u003c/p>\n\u003cp>Subscribe to KQED Food’s \u003cstrong>\u003ca href=\"http://youtube.com/@KQEDFood?sub_confirmation=1\">YouTube channel\u003c/a> \u003c/strong>and follow us on \u003cstrong>\u003ca href=\"http://instagram.com/KQEDFood\">social\u003c/a>.\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About No Crumbs:\u003c/strong> In KQED’s vertical video series No Crumbs, host Josh Decolongon is a foodie field reporter, uncovering histories and celebrating the culture behind the Bay Area’s exciting and diverse culinary landscape. No Crumbs will inspire new perspectives on the Bay Area food scene you thought you knew. No Crumbs is produced by Josh Decolongon and Janelle Hessig for KQED.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Heirloom beans are having a moment and perhaps no one understands that better than Steve Sando, founder and CEO of \u003ca href=\"https://www.ranchogordo.com/\">Rancho Gordo\u003c/a>, a company who specializes in preserving and promoting rare and traditional bean varieties. When Steve stopped by KQED Forum recently, we couldn’t pass up the opportunity to ask him: Which bean is the MOST dramatic?\u003c/p>\n\u003cp>He didn’t pause for an instant before answering: The Royal Corona. This massive, creamy heirloom bean has a history as wild as its attitude. It originates from Oaxaca, bred in Italy, grown in Poland, and is now beloved by bean enthusiasts everywhere.\u003c/p>\n\u003cp>But can Josh handle its high-maintenance diva energy? After tracking down a bag, he gave them the royal treatment — soaking, stewing, and baking them into a dish that would hopefully let their personality shine. And because we love a high-risk kitchen move, we paired them with shrimp. Because why not pair something that’s easy to overcook with something that’s easy to undercook?\u003c/p>\n\u003cp>Listen to the \u003ca href=\"https://www.kqed.org/forum/2010101908445/all-hail-the-humble-and-glorious-bean\">KQED Forum interview\u003c/a> with Rancho Gordo founder Steve Sando.\u003c/p>\n\u003cp>Subscribe to KQED Food’s \u003cstrong>\u003ca href=\"http://youtube.com/@KQEDFood?sub_confirmation=1\">YouTube channel\u003c/a> \u003c/strong>and follow us on \u003cstrong>\u003ca href=\"http://instagram.com/KQEDFood\">social\u003c/a>.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"description": "Jacques Pepin's budget-friendly pea pod soup recipe is perfect for every season. It's bright and refreshing in the springtime, warm and cozy in the Fall. What you'll need: 4 cups water or chicken stock, 2 tsp chicken bouillon, 1 lb potatoes, 1 lb pea pods, 1 small onion, salt (to taste), 1/3 cup cream, chives ",
"title": "Get Cozy with Jacques Pépin's Pea Pod Soup Recipe | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">Jacques Pepin’s budget-friendly pea pod soup recipe is perfect for every season. It’s bright and refreshing in the springtime, warm and cozy in the Fall. \u003c/span>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">\u003cstrong>What you’ll need:\u003c/strong> 4 cups water or chicken stock, 2 tsp chicken bouillon, 1 lb potatoes, 1 lb pea pods, 1 small onion, salt (to taste), 1/3 cup cream, chives \u003c/span>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\"> Subscribe to\u003ca href=\"https://www.youtube.com/kqed?sub_conf....\"> KQED’s YouTube channel\u003c/a> to watch more Jacques Pépin videos.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">About Jacques Pépin Cooking At Home: \u003c/span>\u003c/strong>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. \u003c/span>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">\u003ca class=\"yt-core-attributed-string__link yt-core-attributed-string__link--display-type yt-core-attributed-string__link--call-to-action-color\" href=\"https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbE9wVUlkUVRJNDZUZ28zazdmNkRWeERFNmROUXxBQ3Jtc0trNnBpRGY5OXBIenMwQTNNTmxkaXBpN2FvcVVNTHdhVG9nVGh2R0d0d2R2dENJcDkzaTh3dkdjdWEtc0FsWUFhLW1DdndWQ21rYTNDbVZiUzJCLWMyUXNISlpXdVNHbWpKbU1tN0ZWc2lqMlNHeHFPOA&q=https%3A%2F%2Fjp.foundation%2F%E2%80%8B%E2%80%8B%E2%80%8B&v=0at3Qqh6JRg\" target=\"_blank\" rel=\"nofollow noopener\">https://jp.foundation/\u003c/a>\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "We Recreated an It's-It Ice Cream Sandwich at Home — With an Oakland Twist.",
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"content": "\u003cp>https://youtu.be/S4EHUfG3JAo?feature=shared\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>A list of things that are very San Francisco are never complete without the It’s-It ice cream sandwich. Invented by Playland-at-the-Beach amusement park owner George Whitney in 1928, an It’s-It is a scoop of ice cream sandwiched by two oatmeal cookies and then dipped into chocolate. In my opinion, the key components are the oatmeal cookies (where there are raisins: I’ve checked!), which provide a soft snap that somehow lightens the load of a regular cookie while also giving me the comfort and warmth of my grandma’s oatmeal cookies — perhaps a reminder that San Francisco is never as warm as an American summer promises. But I’m okay with that.\u003c/p>\n\u003cp>Any recreation experiment begs the question: why make your own? We’re spoiled with choice and availability in the Bay, so I’d absolutely be able to run blindfolded in any direction for half an hour before bumping into the storied ice cream treat. But, aside from the fact that I like to give myself a challenge, I simply like to create new flavor combinations. It’s-Its come in vanilla, chocolate, mint, and cappuccino, along with seasonal strawberry and pumpkin flavors, but I went off-script to make a version that was even more of an ode to the Bay Area with rocky road ice cream, a flavor that was actually invented in Oakland. In the 1920s, ice cream entrepreneur William Dreyer wanted to raise people’s spirits during the Great Depression and decided the best way to do so was with a combination of chocolate ice cream, nuts, and marshmallows.\u003c/p>\n\u003cp>First of all, I’m not going to stop you from doing your own thing. You can find your own oatmeal cookie recipe (or buy them), your own ice cream recipe (or buy it), and your own chocolate shell recipe (or buy it) and call it a day, but this is what \u003cem>I\u003c/em> did. Many recipes veer fancy in order to get as close to an It’s-It as possible, but again: why recreate it when you can re-interpret it? If the Bay Area has taught me anything, it’s that there’s room for all flavors to exist here.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can go up to a cup for each ingredient for the rocky road ice cream, but sometimes the dual textures of the hard almonds and soft marshmallows throws people off. I am not one of those people, obviously.\u003c/p>\n\u003cfigure id=\"attachment_1337463\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1337463\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png\" alt=\"A triptych image with a close up of rocky road ice cream on the left, a homemade It's-It's ice cream sandwiches on the right, and a a cross-section of both the homemade It's-It and real It's-It in the middle\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recreating the storied It’s-It ice cream sandwich from scratch requires several stages: making the ice cream, making the oatmeal cookies, and dipping them in chocolate. \u003ccite>(Josh Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ingredients for the oatmeal cookies:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup all-purpose flour\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon ground cinnamon (preferably Ceylon)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon baking soda\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon baking powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup brown sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup white sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 egg\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ tsp vanilla extract\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 ½ cups quick cook oats (e.g. Quaker Oats Quick 1-Minute Oats)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup chopped raisins\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Preheat oven to 350°F.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a medium bowl, combine the flour, ground cinnamon, baking soda, baking powder, and salt. Combine well – it always takes longer than you think it does!\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a large bowl, cream together the butter, brown sugar, and white sugar for around 5 minutes. Along with the rising agents, creaming this mixture creates a fluffier and softer cookie — just make sure your butter isn’t too warm, because it’ll be harder to create these micro-pockets of air. Add the egg and vanilla, and continue to beat together until combined. With a spatula, gradually add the flour mixture to the creamed mixture.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Combine the oats and raisins, the latter which, again, are definitely there in the original.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Shape into balls around an inch or so in diameter — you should have roughly enough dough for 22 cookies. Bake for around 12 minutes, and then cool them on wire racks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Optionally, you can flatten the cookies slightly with a flat kitchen utensil (like a flat spatula), but that’s totally up to you.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the rocky road ice cream:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 pint (16oz / ~480mL) heavy cream, cold\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (14oz / ~400g) sweetened condensed Milk\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup cocoa powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) crushed almonds \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) mini marshmallows (or cut up large marshmallows)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Whip heavy cream until there are stiff peaks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add sweetened condensed milk and cocoa powder. Beat on low speed until the mixture is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the crushed almonds (I like putting them in a ziplock bag and mashing them with the handle of my rolling pin) and mini marshmallows to the mixture. Gentle combine with spatula.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the mixture to a container and top with more crushed almonds and mini marshmallows, if you’d like.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Cover and freeze overnight.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Lick spatula.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the chocolate shell:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">14 oz bittersweet chocolate (but you can vary the ratio with semisweet chocolate, which I did)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup coconut oil\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Heat up water in a saucepan or pot.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Place both the chocolate and oil into a metal bowl that can fit on top of a saucepan or pot without being able to fall in completely. The water should have contact with most of the bowl.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Stir the mixture occasionally until it is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Let the mixture cool for 20 minutes or so. We want it to be cool enough to coat our homemade It’s-Its without melting the ice cream, but warm enough so that it can cover them easily.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>To assemble:\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Now that you have all your ingredients, remove the ice cream from the fridge and let it warm up for 10 minutes or so to soften it up slightly.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Scoop ice cream and press onto the flat side of the oatmeal cookie until your heart’s desire. You want around an inch of thickness of ice cream. Sandwich the ice cream with another cookie.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using an ice cream spatula, or a spoon, take more ice cream and fill the sides of the ice cream sandwich, smoothing out bumps and filling the empty spaces as you rotate it. When you’re happy with it, immediately transfer them to the freezer for around an hour.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using tongs, dip and flip your ice cream sandwich into the melted chocolate shell mixture and let it briefly rest on a wire rack. You can scrape excess chocolate off if you’d like a thinner shell.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">When the chocolate has hardened and takes on a more matte texture, transfer immediately to the freezer.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Josh Decolongon is a certified sommelier and holds the WSET Level 4 Diploma. He is the host and producer of “No Crumbs,” a new digital video series from KQED. Find it on Instagram \u003ca href=\"https://instagram.com/kqedfood\">@KQEDFood\u003c/a>. Follow Josh on Instagram at \u003ca href=\"https://www.instagram.com/sommeligay/\">@sommeligay\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"description": "It’s-It ice cream sandwiches: they’re easy to eat and easy to love, but are they easy to make? KQED's Josh Decolongon finds out.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/S4EHUfG3JAo'\n title='//www.youtube.com/embed/S4EHUfG3JAo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp> \u003c/p>\n\u003cp>A list of things that are very San Francisco are never complete without the It’s-It ice cream sandwich. Invented by Playland-at-the-Beach amusement park owner George Whitney in 1928, an It’s-It is a scoop of ice cream sandwiched by two oatmeal cookies and then dipped into chocolate. In my opinion, the key components are the oatmeal cookies (where there are raisins: I’ve checked!), which provide a soft snap that somehow lightens the load of a regular cookie while also giving me the comfort and warmth of my grandma’s oatmeal cookies — perhaps a reminder that San Francisco is never as warm as an American summer promises. But I’m okay with that.\u003c/p>\n\u003cp>Any recreation experiment begs the question: why make your own? We’re spoiled with choice and availability in the Bay, so I’d absolutely be able to run blindfolded in any direction for half an hour before bumping into the storied ice cream treat. But, aside from the fact that I like to give myself a challenge, I simply like to create new flavor combinations. It’s-Its come in vanilla, chocolate, mint, and cappuccino, along with seasonal strawberry and pumpkin flavors, but I went off-script to make a version that was even more of an ode to the Bay Area with rocky road ice cream, a flavor that was actually invented in Oakland. In the 1920s, ice cream entrepreneur William Dreyer wanted to raise people’s spirits during the Great Depression and decided the best way to do so was with a combination of chocolate ice cream, nuts, and marshmallows.\u003c/p>\n\u003cp>First of all, I’m not going to stop you from doing your own thing. You can find your own oatmeal cookie recipe (or buy them), your own ice cream recipe (or buy it), and your own chocolate shell recipe (or buy it) and call it a day, but this is what \u003cem>I\u003c/em> did. Many recipes veer fancy in order to get as close to an It’s-It as possible, but again: why recreate it when you can re-interpret it? If the Bay Area has taught me anything, it’s that there’s room for all flavors to exist here.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can go up to a cup for each ingredient for the rocky road ice cream, but sometimes the dual textures of the hard almonds and soft marshmallows throws people off. I am not one of those people, obviously.\u003c/p>\n\u003cfigure id=\"attachment_1337463\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1337463\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png\" alt=\"A triptych image with a close up of rocky road ice cream on the left, a homemade It's-It's ice cream sandwiches on the right, and a a cross-section of both the homemade It's-It and real It's-It in the middle\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recreating the storied It’s-It ice cream sandwich from scratch requires several stages: making the ice cream, making the oatmeal cookies, and dipping them in chocolate. \u003ccite>(Josh Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ingredients for the oatmeal cookies:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup all-purpose flour\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon ground cinnamon (preferably Ceylon)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon baking soda\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon baking powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup brown sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup white sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 egg\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ tsp vanilla extract\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 ½ cups quick cook oats (e.g. Quaker Oats Quick 1-Minute Oats)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup chopped raisins\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Preheat oven to 350°F.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a medium bowl, combine the flour, ground cinnamon, baking soda, baking powder, and salt. Combine well – it always takes longer than you think it does!\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a large bowl, cream together the butter, brown sugar, and white sugar for around 5 minutes. Along with the rising agents, creaming this mixture creates a fluffier and softer cookie — just make sure your butter isn’t too warm, because it’ll be harder to create these micro-pockets of air. Add the egg and vanilla, and continue to beat together until combined. With a spatula, gradually add the flour mixture to the creamed mixture.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Combine the oats and raisins, the latter which, again, are definitely there in the original.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Shape into balls around an inch or so in diameter — you should have roughly enough dough for 22 cookies. Bake for around 12 minutes, and then cool them on wire racks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Optionally, you can flatten the cookies slightly with a flat kitchen utensil (like a flat spatula), but that’s totally up to you.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the rocky road ice cream:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 pint (16oz / ~480mL) heavy cream, cold\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (14oz / ~400g) sweetened condensed Milk\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup cocoa powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) crushed almonds \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) mini marshmallows (or cut up large marshmallows)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Whip heavy cream until there are stiff peaks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add sweetened condensed milk and cocoa powder. Beat on low speed until the mixture is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the crushed almonds (I like putting them in a ziplock bag and mashing them with the handle of my rolling pin) and mini marshmallows to the mixture. Gentle combine with spatula.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the mixture to a container and top with more crushed almonds and mini marshmallows, if you’d like.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Cover and freeze overnight.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Lick spatula.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the chocolate shell:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">14 oz bittersweet chocolate (but you can vary the ratio with semisweet chocolate, which I did)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup coconut oil\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Heat up water in a saucepan or pot.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Place both the chocolate and oil into a metal bowl that can fit on top of a saucepan or pot without being able to fall in completely. The water should have contact with most of the bowl.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Stir the mixture occasionally until it is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Let the mixture cool for 20 minutes or so. We want it to be cool enough to coat our homemade It’s-Its without melting the ice cream, but warm enough so that it can cover them easily.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>To assemble:\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Now that you have all your ingredients, remove the ice cream from the fridge and let it warm up for 10 minutes or so to soften it up slightly.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Scoop ice cream and press onto the flat side of the oatmeal cookie until your heart’s desire. You want around an inch of thickness of ice cream. Sandwich the ice cream with another cookie.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using an ice cream spatula, or a spoon, take more ice cream and fill the sides of the ice cream sandwich, smoothing out bumps and filling the empty spaces as you rotate it. When you’re happy with it, immediately transfer them to the freezer for around an hour.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using tongs, dip and flip your ice cream sandwich into the melted chocolate shell mixture and let it briefly rest on a wire rack. You can scrape excess chocolate off if you’d like a thinner shell.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">When the chocolate has hardened and takes on a more matte texture, transfer immediately to the freezer.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Josh Decolongon is a certified sommelier and holds the WSET Level 4 Diploma. He is the host and producer of “No Crumbs,” a new digital video series from KQED. Find it on Instagram \u003ca href=\"https://instagram.com/kqedfood\">@KQEDFood\u003c/a>. Follow Josh on Instagram at \u003ca href=\"https://www.instagram.com/sommeligay/\">@sommeligay\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Bay Area Foodie Culture Goes Way Further Back Than California Cuisine",
"headTitle": "Bay Area Foodie Culture Goes Way Further Back Than California Cuisine | KQED",
"content": "\u003cp>You might know the Bay Area for its foodie culture — trendy restaurants, fresh produce and incredible ethnic diversity. But the Bay Area’s culinary history goes further back than the California cuisine it’s known for. The Bay Area is also the birthplace of iconic food and drinks like the fortune cookie, rocky road ice cream, even the tropical Mai Tai. Here are 11 appetizing stories about foods born and popularized right here in the Bay Area to inspire your next culinary adventure.\u003c/p>\n\u003cfigure id=\"attachment_11759000\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11759000\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Mai Tai may have a tropical sounding name, but it’s origins are right here in the Bay Area. \u003ccite>(Courtesy of Trader Vics.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11755932/an-island-drink-with-california-roots-the-mai-tai-turns-75\">1. Yes, Your ‘Tropical’ Mai Tai Was Invented Here in Oakland\u003c/a>\u003c/h3>\n\u003cp>Picture this: You’re sitting on the beach, sand between your toes, sunglasses on. What else could complete the picture? How about a Mai Tai? Many people associate this delicious rum drink with the tropics, but it was actually invented in the East Bay. The first stop on our quest to learn more is Trader Vic’s in Emeryville, known as the “Home of the Original Mai Tai.”\u003c/p>\n\u003cfigure id=\"attachment_11817540\" class=\"wp-caption alignnone\" style=\"max-width: 774px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11817540\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/Rice-A-Roni.jpg\" alt=\"\" width=\"774\" height=\"608\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/Rice-A-Roni.jpg 774w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/Rice-A-Roni-160x126.jpg 160w\" sizes=\"(max-width: 774px) 100vw, 774px\">\u003cfigcaption class=\"wp-caption-text\">Rice-A-Roni is a common household item with a surprising San Francisco origin story. \u003ccite>(Boereck 13:27, 25 September 2006 (UTC) / CC BY-SA )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11816328/birth-of-rice-a-roni-the-armenian-italian-treat\">2. How Rice-A-Roni Became ‘The San Francisco Treat’\u003c/a>\u003c/h3>\n\u003cp>A Canadian immigrant, an Italian pasta maker and a survivor of the Armenian genocide shared an apartment in San Francisco for four months in 1946, and out of that Rice-A-Roni was born. Originally produced by the Kitchen Sisters in 2008, this story got the KQED treatment when Bay Curious adapted it for a recent episode. Together they tell the multicultural origin story behind “the San Francisco treat.”\u003c/p>\n\u003cfigure id=\"attachment_11819960\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11819960\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/IMG_2432-800x600-800x502.jpg\" alt=\"\" width=\"800\" height=\"502\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/IMG_2432-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/IMG_2432-800x600-160x100.jpg 160w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The beloved Dutch crunch roll, made at Semifreddi’s Bakery in Alameda. \u003ccite>(Amanda Font/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11761468/dutch-crunch-a-bay-area-favorite-but-not-a-bay-area-original\">3. Dutch Crunch: A Bay Area Favorite, But Not a Bay Area Original\u003c/a>\u003c/h3>\n\u003cp>When you’re ordering a sandwich in the Bay Area, Dutch crunch is a standard bread choice. But get about 10 miles outside the Bay Area and that crunchy, slightly sweet bread option disappears. That’s made many sandwich lovers wonder: What makes Dutch crunch a Bay Area thing? Why can’t you find it anywhere else? We’ve got answers.\u003c/p>\n\u003cfigure id=\"attachment_11743210\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11743210\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/04/Making-Fortune-Cookies-800x527.jpg\" alt=\"A worker makes fortune cookies at the Golden Gate Fortune Cookie Factory in San Francisco in 2012.\" width=\"800\" height=\"527\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies-800x527.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies-160x105.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies-1020x672.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies-1200x791.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A worker makes fortune cookies at the Golden Gate Fortune Cookie Factory in San Francisco in 2012. \u003ccite>(Justin Sullivan/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11742748/unwrapping-the-california-origins-of-the-fortune-cookie\">4. Unwrapping the Bay Area Origins of the Fortune Cookie\u003c/a>\u003c/h3>\n\u003cp>What comes with the check at almost every Chinese restaurant? Fortune cookies. Like orange slices after a blood draw or \u003ca href=\"https://www.kqed.org/news/11731290/how-bill-grahams-nazi-escape-might-explain-his-fillmore-apples\">apples at San Francisco’s Fillmore music venue\u003c/a>, they’re a given. But how did they come to be? Are they really Chinese? And if so, why do they serve them at the Japanese Tea Garden in San Francisco’s Golden Gate Park?\u003c/p>\n\u003cfigure id=\"attachment_11729451\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11729451\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-800x533.jpg\" alt=\"Pisco punch\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-1200x800.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">In the late 1800s, Pisco Punch wasn’t just a drink. Ordering a glass was a status symbol. \u003ccite>(Carly Severn/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11720617/pisco-punch-the-pricey-san-francisco-cocktail-that-was-a-gold-rush-knock-out\">5. Pisco Punch: The Pricey San Francisco Cocktail That Was a Gold Rush Knockout\u003c/a>\u003c/h3>\n\u003cp>Pisco is a distilled, fermented grape juice from Peru with extreme potency. But many, many years before the 1940s — when pisco sours became popular — San Francisco was gripped by a craze for another pisco concoction. Pisco punch was the “it” drink of the Gold Rush era. A mysterious ingredient may be what makes it so good.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cfigure id=\"attachment_11780479\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11780479\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/10/iStock-119689230-800x535.jpg\" alt=\"Rocky road ice cream in an edible waffle bowl\" width=\"800\" height=\"535\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230-1020x683.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230-1200x803.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rocky road was among the first flavors to incorporate “mix ins.” \u003ccite>(MSPhotographic/iStock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11780468/how-rocky-road-ice-cream-got-its-start-in-oakland\">6. How Rocky Road Ice Cream Got Its Start in Oakland\u003c/a>\u003c/h3>\n\u003cp>It’s hard to imagine in this era of salted caramel and matcha tea, but there was a time when the American ice cream palate was limited to chocolate, vanilla and strawberry. The invention of rocky road in the 1920s changed the ice cream game with “mix-ins.” Nearly a century later, there’s still a dispute over who originally created the recipe for rocky road ice cream: \u003ca href=\"https://www.fentonscreamery.com/\">Fentons Creamery\u003c/a> or \u003ca href=\"https://www.dreyers.com/\">Dreyer’s Grand Ice Cream\u003c/a>. The one certain thing is that the flavor was invented in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_11715656\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11715656\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-800x536.jpg\" alt=\"The origins of the martini all lead back to the Bay Area.\" width=\"800\" height=\"536\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-800x536.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-1020x683.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-1200x803.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-1920x1285.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The origins of the martini all lead back to the Bay Area. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/wickenden/4703024901/in/photolist-8aAese-iFWUV-8UE9PJ-8BnqPE-4U7wZH-csVP5A-7RQf5C-5TswLM-jqnT6H-E8wzP-21s3hf5-jh9jz-9TQDYy-p1oiop-7mxZUV-5u8QGw-XskH43-5u8PQw-d7yZRU-4F987B-aECPpW-ev2wfx-YJmW34-snJas-bKnLsa-7NYXfX-62vNwx-7JSTjP-d7PP1G-hpFam-eokRxH-d7PPRA-e439CB-5ypL2x-4smsHz-fAzZDv-76Qshu-8aAg8t-EQwA-ciRpXh-z9jE2-8Ld5v5-u8zhY-d7PPq9-byQZcm-4BBEuS-7Zk7FB-oxYjb-AfFzb-d7PMNj\">Don LaVange\u003c/a>/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11703167/golden-state-plate-the-story-of-the-martini-straight-up-with-a-twist\">7. The Story of the Martini, Straight Up, With a Twist\u003c/a>\u003c/h3>\n\u003cp>The martini is iconic. Not just because it is James Bond’s drink of choice, but also because of the martini glass. That V-shaped glass has made its way onto neon signs in front of old-school bars and even has its own emoji. The city of Martinez, in the northeast corner of the Bay Area, lays claim to the drink. The \u003ca href=\"https://www.cityofmartinez.org/our_city/martini.asp\">city’s official website\u003c/a> details the martini’s origin, and there’s a plaque downtown commemorating the \u003ca href=\"http://www.martinezchamber.com/martinis-on-the-plaza-gala\">annual Martini’s on the Plaza Gala\u003c/a>. But, there’s actually a controversy about where — and who — really invented the martini.\u003c/p>\n\u003cfigure id=\"attachment_11691773\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11691773\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-1180x885.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-960x720.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-240x180.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-375x281.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Palace Signature Salad comes with crab and Green Goddess Dressing on the side. \u003ccite>(Sasha Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11698960/the-san-francisco-origins-of-green-goddess-dressing\">8. The San Francisco Origins of Green Goddess Dressing\u003c/a>\u003c/h3>\n\u003cp>The Palace Hotel in downtown San Francisco is the birthplace of several famous California recipes, including green goddess dressing. The story goes that the dressing was inspired by George Arliss, lead actor of the 1920s play, “The Green Goddess.” While he was staying at the Palace Hotel for a performance, head chef Phillip Roemer created the special dressing to be served on the starter salad — and the rest is history.\u003c/p>\n\u003cfigure id=\"attachment_11769092\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11769092\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/08/0M6A0150_preview-1180x786-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/0M6A0150_preview-1180x786-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/0M6A0150_preview-1180x786-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/0M6A0150_preview-1180x786-1020x679.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/0M6A0150_preview-1180x786.jpeg 1180w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An Irish coffee at the Buena Vista. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11621844/the-true-history-of-irish-coffee-and-its-san-francisco-origins\">9. The True History of Irish Coffee and Its San Francisco Origins\u003c/a>\u003c/h3>\n\u003cp>Word on the street is that Irish Coffee was invented at Buena Vista Cafe in San Francisco. On a regular day, Buena Vista serves around 2,000 Irish coffees — up to 2,500 on a busy weekend day. But how could Irish coffee have been invented in San Francisco? Well, it wasn’t. But it was popularized here, and the whole history is fascinating and delicious.\u003c/p>\n\u003cfigure id=\"attachment_11819982\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11819982\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/4945590922_813a0a546c_o-800x531-800x531.jpg\" alt=\"\" width=\"800\" height=\"531\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/4945590922_813a0a546c_o-800x531.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/4945590922_813a0a546c_o-800x531-160x106.jpg 160w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Boudin Bakery says their decades-old starter is the key to the bread’s flavor. \u003ccite>(Rachel Hathaway/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11401794/what-makes-san-francisco-sourdough-unique\">10. What Makes San Francisco Sourdough Unique?\u003c/a>\u003c/h3>\n\u003cp>If bagels are a New York thing, sourdough is definitely a San Francisco thing. But what exactly makes our sourdough stand out? Well, it turns out that this is as much a science question as it is about the history and local mythology of our “authentic” local sourdough.\u003c/p>\n\u003cfigure id=\"attachment_11819954\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11819954\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/ItsITcleaner-1440x917-800x509.jpg\" alt=\"\" width=\"800\" height=\"509\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/ItsITcleaner-1440x917-800x509.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/ItsITcleaner-1440x917-160x102.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/ItsITcleaner-1440x917-1020x650.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/ItsITcleaner-1440x917.jpg 1440w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Its-It has been in the Bay Area for nearly a century. \u003ccite>(Olivia Allen-Price/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/10710678/its-it-the-san-francisco-treat-that-sparked-a-cult-following\">11. It’s-It! The San Francisco Treat That Sparked a Cult Following\u003c/a>\u003c/h3>\n\u003cp>If you’re not from San Francisco, you may not know It’s-It. This delightful ice cream sandwich is an old-school San Francisco treat. It’s been with the city through devastating earthquakes, three World Series wins, and weathered not one, but two tech booms. Since its amusement park beginnings nearly a century ago, the dessert has endured multiple owners. In the 1970s, the original formula and name were sold to an immigrant with an eye on the American Dream: Mr. Charles Shamieh. He didn’t quite stick to the recipe — he made it his own — but the concept, the name, the title it had earned, that bit of original San Francisco, is still tucked between those cookie walls.\u003c/p>\n\u003ch3 id=\"playlist\">Learn more by listening to these Bay Curious food episodes\u003c/h3>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" src=\"https://open.spotify.com/embed/playlist/5bEt60TfspXuw7jih8AESI\" width=\"800\" height=\"380\" frameborder=\"0\" allowtransparency=\"true\" allow=\"encrypted-media\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You might know the Bay Area for its foodie culture — trendy restaurants, fresh produce and incredible ethnic diversity. But the Bay Area’s culinary history goes further back than the California cuisine it’s known for. The Bay Area is also the birthplace of iconic food and drinks like the fortune cookie, rocky road ice cream, even the tropical Mai Tai. Here are 11 appetizing stories about foods born and popularized right here in the Bay Area to inspire your next culinary adventure.\u003c/p>\n\u003cfigure id=\"attachment_11759000\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11759000\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Mai Tai may have a tropical sounding name, but it’s origins are right here in the Bay Area. \u003ccite>(Courtesy of Trader Vics.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11755932/an-island-drink-with-california-roots-the-mai-tai-turns-75\">1. Yes, Your ‘Tropical’ Mai Tai Was Invented Here in Oakland\u003c/a>\u003c/h3>\n\u003cp>Picture this: You’re sitting on the beach, sand between your toes, sunglasses on. What else could complete the picture? How about a Mai Tai? Many people associate this delicious rum drink with the tropics, but it was actually invented in the East Bay. The first stop on our quest to learn more is Trader Vic’s in Emeryville, known as the “Home of the Original Mai Tai.”\u003c/p>\n\u003cfigure id=\"attachment_11817540\" class=\"wp-caption alignnone\" style=\"max-width: 774px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11817540\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/Rice-A-Roni.jpg\" alt=\"\" width=\"774\" height=\"608\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/Rice-A-Roni.jpg 774w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/Rice-A-Roni-160x126.jpg 160w\" sizes=\"(max-width: 774px) 100vw, 774px\">\u003cfigcaption class=\"wp-caption-text\">Rice-A-Roni is a common household item with a surprising San Francisco origin story. \u003ccite>(Boereck 13:27, 25 September 2006 (UTC) / CC BY-SA )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11816328/birth-of-rice-a-roni-the-armenian-italian-treat\">2. How Rice-A-Roni Became ‘The San Francisco Treat’\u003c/a>\u003c/h3>\n\u003cp>A Canadian immigrant, an Italian pasta maker and a survivor of the Armenian genocide shared an apartment in San Francisco for four months in 1946, and out of that Rice-A-Roni was born. Originally produced by the Kitchen Sisters in 2008, this story got the KQED treatment when Bay Curious adapted it for a recent episode. Together they tell the multicultural origin story behind “the San Francisco treat.”\u003c/p>\n\u003cfigure id=\"attachment_11819960\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11819960\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/IMG_2432-800x600-800x502.jpg\" alt=\"\" width=\"800\" height=\"502\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/IMG_2432-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/IMG_2432-800x600-160x100.jpg 160w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The beloved Dutch crunch roll, made at Semifreddi’s Bakery in Alameda. \u003ccite>(Amanda Font/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11761468/dutch-crunch-a-bay-area-favorite-but-not-a-bay-area-original\">3. Dutch Crunch: A Bay Area Favorite, But Not a Bay Area Original\u003c/a>\u003c/h3>\n\u003cp>When you’re ordering a sandwich in the Bay Area, Dutch crunch is a standard bread choice. But get about 10 miles outside the Bay Area and that crunchy, slightly sweet bread option disappears. That’s made many sandwich lovers wonder: What makes Dutch crunch a Bay Area thing? Why can’t you find it anywhere else? We’ve got answers.\u003c/p>\n\u003cfigure id=\"attachment_11743210\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11743210\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/04/Making-Fortune-Cookies-800x527.jpg\" alt=\"A worker makes fortune cookies at the Golden Gate Fortune Cookie Factory in San Francisco in 2012.\" width=\"800\" height=\"527\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies-800x527.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies-160x105.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies-1020x672.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies-1200x791.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A worker makes fortune cookies at the Golden Gate Fortune Cookie Factory in San Francisco in 2012. \u003ccite>(Justin Sullivan/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11742748/unwrapping-the-california-origins-of-the-fortune-cookie\">4. Unwrapping the Bay Area Origins of the Fortune Cookie\u003c/a>\u003c/h3>\n\u003cp>What comes with the check at almost every Chinese restaurant? Fortune cookies. Like orange slices after a blood draw or \u003ca href=\"https://www.kqed.org/news/11731290/how-bill-grahams-nazi-escape-might-explain-his-fillmore-apples\">apples at San Francisco’s Fillmore music venue\u003c/a>, they’re a given. But how did they come to be? Are they really Chinese? And if so, why do they serve them at the Japanese Tea Garden in San Francisco’s Golden Gate Park?\u003c/p>\n\u003cfigure id=\"attachment_11729451\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11729451\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-800x533.jpg\" alt=\"Pisco punch\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-1200x800.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">In the late 1800s, Pisco Punch wasn’t just a drink. Ordering a glass was a status symbol. \u003ccite>(Carly Severn/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11720617/pisco-punch-the-pricey-san-francisco-cocktail-that-was-a-gold-rush-knock-out\">5. Pisco Punch: The Pricey San Francisco Cocktail That Was a Gold Rush Knockout\u003c/a>\u003c/h3>\n\u003cp>Pisco is a distilled, fermented grape juice from Peru with extreme potency. But many, many years before the 1940s — when pisco sours became popular — San Francisco was gripped by a craze for another pisco concoction. Pisco punch was the “it” drink of the Gold Rush era. A mysterious ingredient may be what makes it so good.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_11780479\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11780479\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/10/iStock-119689230-800x535.jpg\" alt=\"Rocky road ice cream in an edible waffle bowl\" width=\"800\" height=\"535\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230-1020x683.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230-1200x803.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rocky road was among the first flavors to incorporate “mix ins.” \u003ccite>(MSPhotographic/iStock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11780468/how-rocky-road-ice-cream-got-its-start-in-oakland\">6. How Rocky Road Ice Cream Got Its Start in Oakland\u003c/a>\u003c/h3>\n\u003cp>It’s hard to imagine in this era of salted caramel and matcha tea, but there was a time when the American ice cream palate was limited to chocolate, vanilla and strawberry. The invention of rocky road in the 1920s changed the ice cream game with “mix-ins.” Nearly a century later, there’s still a dispute over who originally created the recipe for rocky road ice cream: \u003ca href=\"https://www.fentonscreamery.com/\">Fentons Creamery\u003c/a> or \u003ca href=\"https://www.dreyers.com/\">Dreyer’s Grand Ice Cream\u003c/a>. The one certain thing is that the flavor was invented in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_11715656\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11715656\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-800x536.jpg\" alt=\"The origins of the martini all lead back to the Bay Area.\" width=\"800\" height=\"536\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-800x536.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-1020x683.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-1200x803.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-1920x1285.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The origins of the martini all lead back to the Bay Area. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/wickenden/4703024901/in/photolist-8aAese-iFWUV-8UE9PJ-8BnqPE-4U7wZH-csVP5A-7RQf5C-5TswLM-jqnT6H-E8wzP-21s3hf5-jh9jz-9TQDYy-p1oiop-7mxZUV-5u8QGw-XskH43-5u8PQw-d7yZRU-4F987B-aECPpW-ev2wfx-YJmW34-snJas-bKnLsa-7NYXfX-62vNwx-7JSTjP-d7PP1G-hpFam-eokRxH-d7PPRA-e439CB-5ypL2x-4smsHz-fAzZDv-76Qshu-8aAg8t-EQwA-ciRpXh-z9jE2-8Ld5v5-u8zhY-d7PPq9-byQZcm-4BBEuS-7Zk7FB-oxYjb-AfFzb-d7PMNj\">Don LaVange\u003c/a>/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11703167/golden-state-plate-the-story-of-the-martini-straight-up-with-a-twist\">7. The Story of the Martini, Straight Up, With a Twist\u003c/a>\u003c/h3>\n\u003cp>The martini is iconic. Not just because it is James Bond’s drink of choice, but also because of the martini glass. That V-shaped glass has made its way onto neon signs in front of old-school bars and even has its own emoji. The city of Martinez, in the northeast corner of the Bay Area, lays claim to the drink. The \u003ca href=\"https://www.cityofmartinez.org/our_city/martini.asp\">city’s official website\u003c/a> details the martini’s origin, and there’s a plaque downtown commemorating the \u003ca href=\"http://www.martinezchamber.com/martinis-on-the-plaza-gala\">annual Martini’s on the Plaza Gala\u003c/a>. But, there’s actually a controversy about where — and who — really invented the martini.\u003c/p>\n\u003cfigure id=\"attachment_11691773\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11691773\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-1180x885.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-960x720.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-240x180.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-375x281.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Palace Signature Salad comes with crab and Green Goddess Dressing on the side. \u003ccite>(Sasha Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11698960/the-san-francisco-origins-of-green-goddess-dressing\">8. The San Francisco Origins of Green Goddess Dressing\u003c/a>\u003c/h3>\n\u003cp>The Palace Hotel in downtown San Francisco is the birthplace of several famous California recipes, including green goddess dressing. The story goes that the dressing was inspired by George Arliss, lead actor of the 1920s play, “The Green Goddess.” While he was staying at the Palace Hotel for a performance, head chef Phillip Roemer created the special dressing to be served on the starter salad — and the rest is history.\u003c/p>\n\u003cfigure id=\"attachment_11769092\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11769092\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/08/0M6A0150_preview-1180x786-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/0M6A0150_preview-1180x786-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/0M6A0150_preview-1180x786-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/0M6A0150_preview-1180x786-1020x679.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/0M6A0150_preview-1180x786.jpeg 1180w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An Irish coffee at the Buena Vista. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11621844/the-true-history-of-irish-coffee-and-its-san-francisco-origins\">9. The True History of Irish Coffee and Its San Francisco Origins\u003c/a>\u003c/h3>\n\u003cp>Word on the street is that Irish Coffee was invented at Buena Vista Cafe in San Francisco. On a regular day, Buena Vista serves around 2,000 Irish coffees — up to 2,500 on a busy weekend day. But how could Irish coffee have been invented in San Francisco? Well, it wasn’t. But it was popularized here, and the whole history is fascinating and delicious.\u003c/p>\n\u003cfigure id=\"attachment_11819982\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11819982\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/4945590922_813a0a546c_o-800x531-800x531.jpg\" alt=\"\" width=\"800\" height=\"531\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/4945590922_813a0a546c_o-800x531.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/4945590922_813a0a546c_o-800x531-160x106.jpg 160w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Boudin Bakery says their decades-old starter is the key to the bread’s flavor. \u003ccite>(Rachel Hathaway/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11401794/what-makes-san-francisco-sourdough-unique\">10. What Makes San Francisco Sourdough Unique?\u003c/a>\u003c/h3>\n\u003cp>If bagels are a New York thing, sourdough is definitely a San Francisco thing. But what exactly makes our sourdough stand out? Well, it turns out that this is as much a science question as it is about the history and local mythology of our “authentic” local sourdough.\u003c/p>\n\u003cfigure id=\"attachment_11819954\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11819954\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/ItsITcleaner-1440x917-800x509.jpg\" alt=\"\" width=\"800\" height=\"509\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/ItsITcleaner-1440x917-800x509.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/ItsITcleaner-1440x917-160x102.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/ItsITcleaner-1440x917-1020x650.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/ItsITcleaner-1440x917.jpg 1440w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Its-It has been in the Bay Area for nearly a century. \u003ccite>(Olivia Allen-Price/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/10710678/its-it-the-san-francisco-treat-that-sparked-a-cult-following\">11. It’s-It! The San Francisco Treat That Sparked a Cult Following\u003c/a>\u003c/h3>\n\u003cp>If you’re not from San Francisco, you may not know It’s-It. This delightful ice cream sandwich is an old-school San Francisco treat. It’s been with the city through devastating earthquakes, three World Series wins, and weathered not one, but two tech booms. Since its amusement park beginnings nearly a century ago, the dessert has endured multiple owners. In the 1970s, the original formula and name were sold to an immigrant with an eye on the American Dream: Mr. Charles Shamieh. He didn’t quite stick to the recipe — he made it his own — but the concept, the name, the title it had earned, that bit of original San Francisco, is still tucked between those cookie walls.\u003c/p>\n\u003ch3 id=\"playlist\">Learn more by listening to these Bay Curious food episodes\u003c/h3>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" src=\"https://open.spotify.com/embed/playlist/5bEt60TfspXuw7jih8AESI\" width=\"800\" height=\"380\" frameborder=\"0\" allowtransparency=\"true\" allow=\"encrypted-media\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "How Rice-A-Roni Became The San Francisco Treat",
"headTitle": "How Rice-A-Roni Became The San Francisco Treat | KQED",
"content": "\u003cp>\u003cem>This story was produced by Nikki Silva and Davia Nelson of The Kitchen Sisters and originally aired on NPR in 2008. Thank you to The Kitchen Sisters for allowing us to adapt that piece for Bay Curious. You can listen to the original \u003ca href=\"https://www.npr.org/2008/07/31/93067862/birth-of-rice-a-roni-the-armenian-italian-treat\">here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>[dropcap]T[/dropcap]here was a time when you couldn’t go too long watching television without seeing a commercial for Rice-A-Roni. Many featured images of San Francisco and ended with a catchy jingle — “Rice-A-Roni. The San Francisco Treat!”\u003c/p>\n\u003cp>Bay Curious listener Kent Barnes has wondered if that advertising slogan is true. Was Rice-A-Roni actually created here in the Bay Area?\u003c/p>\n\u003cfigure id=\"attachment_11817521\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/ricearoni_TomLois200.jpg\" alt=\"Tom and Lois DeDomenico in San Francisco, shortly after their marriage.\" width=\"200\" height=\"266\" class=\"size-full wp-image-11817521\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/ricearoni_TomLois200.jpg 200w, https://ww2.kqed.org/app/uploads/sites/10/2020/05/ricearoni_TomLois200-160x213.jpg 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003cfigcaption class=\"wp-caption-text\">Tom and Lois DeDomenico in San Francisco, shortly after their marriage. \u003ccite>(Courtesy of Lois DeDomenico)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The short answer: yes. It was a clandestine convergence of cultures that ultimately led to the creation of “The San Francisco Treat.”\u003c/p>\n\u003cp>The story starts just after World War II. Soldiers were pouring into San Francisco, looking for a fresh start. The housing market was crowded as Lois DeDomenico and her husband, Tom, were on the hunt for a place to live. Lois grew up in Edmonton, Canada, and met Tom in San Francisco in 1944. Tom’s father, an immigrant from Italy, owned a pasta company in San Francisco where Tom worked with his brothers.\u003c/p>\n\u003cp>There was very little housing available in San Francisco at the time, as soldiers flooded into the city for a new start after the war. So when Lois and Tom found a room to rent in the home of Pailadzo Captanian, they jumped on it.\u003c/p>\n\u003cp>“Mrs. Captanian. I had a liking for her right away, so we moved in. Tommy would work until about 7 o’clock at the pasta factory and I was alone a lot,” Lois said. “I was only 18 and I was pregnant. And I had kitchen privileges. Well, I really wasn’t much of a cook. And here was this Armenian lady, probably about 70 years [old], making yogurt on the back of the stove, all day, every day. I didn’t even know what the word ‘yogurt’ meant.”\u003c/p>\n\u003cp>Captanian taught Lois how to make paklava (baklava), soups and her specialty, Armenian pilaf.\u003c/p>\n\u003cp>“We would bring her Golden Grain vermicelli from the factory,” Lois said. “She wanted us to break it as small as rice if we could.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>During those long afternoons in the kitchen, Lois listened as Captanian told her life story — about the Armenian genocide, her husband’s death and the separation from her two young boys. In 1915, she trekked from Turkey to Syria, while pregnant and with little food and water, along with thousands of other women and children who had been deported. Once in Syria, she gave birth, and was ultimately reunited with her two other sons.\u003c/p>\n\u003cp>Captanian chronicled these events in her 1919 book, “Memoires D’une Deportee.”\u003c/p>\n\u003cp>The family then moved to the United States, where she worked as a seamstress, sewing draperies for President Franklin D. Roosevelt’s Hyde Park home in New York. She put her boys through school, and after World War II, she moved to San Francisco, where one of her sons had settled.\u003c/p>\n\u003cfigure id=\"attachment_11818020\" class=\"wp-caption aligncenter\" style=\"max-width: 540px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"wp-image-11818020 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/rice_captanian540-86f59186faddc7574ffc62505c8a903e3894ba5e.jpg\" alt=\"\" width=\"540\" height=\"466\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/rice_captanian540-86f59186faddc7574ffc62505c8a903e3894ba5e.jpg 540w, https://ww2.kqed.org/app/uploads/sites/10/2020/05/rice_captanian540-86f59186faddc7574ffc62505c8a903e3894ba5e-160x138.jpg 160w\" sizes=\"(max-width: 540px) 100vw, 540px\">\u003cfigcaption class=\"wp-caption-text\">The Captanian family in New York in 1921: Pailadzo, Gilbert, Aram and Herant. \u003ccite>(Courtesy of Captanian Family)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>‘This Would Be Great in a Box’\u003c/h2>\n\u003cp>When the DeDomenicos moved into a place of their own, Lois often cooked Mrs. Captanian’s Armenian pilaf. At a family dinner one evening, after a long day at the pasta factory, Tom’s brother Vince stared at his dish of pilaf and said, “This would be great in a box.”\u003c/p>\n\u003cp>Golden Grain had a test kitchen at the factory. It took three or four years to adapt the recipe for one-pot cooking.\u003c/p>\n\u003cp>When Rice-A-Roni hit the market in the 1950s, people were desperate to make cooking easier and faster. Rice-A-Roni was a product that was preseasoned and didn’t require boiling water, which made cooking rice and pasta simpler than ever.\u003c/p>\n\u003cp>[baycuriouspodcastinfo]\u003c/p>\n\u003cp>“There were not many packaged side dishes in the market in 1955,” said Dennis DeDomenico, Tom and Lois’ son. “Everything was being geared toward less time in the kitchen. Major appliances like dishwashers and garbage disposals were starting to come in. The convenience factor was everything.”\u003c/p>\n\u003cp>All that was missing was a name.\u003c/p>\n\u003cp>“We said, ‘Well, what is the product? The product is rice and macaroni. Why don’t we call it Rice-A-Roni?’ Didn’t quite sound right. Who’d ever heard of rice and macaroni being together? Still, the name had a ring to it,” Tom DeDomenico said, in an oral history recorded by the Bancroft Library in 1988.\u003c/p>\n\u003ch2>A Culinary Melting Pot\u003c/h2>\n\u003cp>Rice-A-Roni was marketed as “A San Francisco Treat,” but it quickly became one of America’s favorite side dishes. Ted Captanian remembers seeing the commercials on television as a child.\u003c/p>\n\u003cp>“Every time we heard that jingle, my father would say, ‘You know your grandmother gave a rice recipe to the people who started that company. So every time you hear it, think of her,’ ” Ted said. “To be honest, we kind of thought — could that possibly be true? Could this iconic American dish actually be attributed to some recipe my grandmother gave years ago?”\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=yzOR_Fal_SY\u003c/p>\n\u003cp>Lois says she still makes pilaf the way Pailadzo Captanian taught her.\u003c/p>\n\u003cp>“The impact she had on me and my life,” Lois said. “I only lived there for four months, but it was four months that brought all these things together: myself from Canada; Tommy, Italian; Mrs. Captanian, Armenian. All that converging in San Francisco in 1946, and out of that comes Rice-A-Roni.”\u003c/p>\n\u003ch2 id=\"recipe\">Pailadzo Captanian’s Rice Pilaf Recipe\u003c/h2>\n\u003cp>Pailadzo Captanian’s rice pilaf dish has been passed through the family over the years. They aren’t sure if Pailadzo included mushrooms or pine nuts in her version of the recipe, and there may have been adaptations as the recipe moved through the family. But to the best of everyone’s knowledge, this is it.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cem>\u003cbr>\nRice Mixture:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>7/8 cup long grain white rice\u003c/li>\n\u003cli>1/8 cup fideo capellini crushed into small pieces\u003c/li>\n\u003cli>½ cube butter\u003c/li>\n\u003cli>½ large onion, chopped\u003c/li>\n\u003cli>½ 4.5 oz jar sliced “Green Giant” mushrooms packed in water and drained. (mushrooms can be substituted with any other canned mushrooms.)\u003c/li>\n\u003cli>1 tbsp pine nuts\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Broth:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 ½ cups boiling water\u003c/li>\n\u003cli>2 ½ chicken bouillon cubes\u003c/li>\n\u003cli>½ tbsp dried parsley flakes\u003c/li>\n\u003cli>Salt and pepper to taste.\u003c/li>\n\u003c/ul>\n\u003cp>(The broth should taste somewhat salty before it is added to rice mixture.)\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Melt the butter over medium high flame in a medium sauce pan and add rice and fideo cappellini and stir constantly, cooking until it starts to turn golden.\u003c/li>\n\u003cli>Add chopped onion and cook until almost clear.\u003c/li>\n\u003cli>Add mushrooms and pine nuts. Stir constantly over medium high flame, until the mixture is golden brown with dark flecks of fideo capellini.\u003c/li>\n\u003cli>Meanwhile, make broth by heating water to boiling and adding bouillon cubes, parsley flakes, salt and pepper (you can heat this in the microwave or on the stove). Stir to dissolve the bouillon.\u003c/li>\n\u003cli>Add boiling broth to browned rice mixture, (note: broth /rice mixture should taste slightly salty), return to a bowl, stir once, and cover, then turn down the hat to a low simmer. Do not lift the cover for 35 minutes.\u003c/li>\n\u003cli>Remove from the heat, fluff with a fork; let rest until ready to serve.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>P.S.: Cover pan with a cloth to keep warm (If I am traveling with the rice over a period of several hours, I wrap the pan in several beach towels and it will stay nice and warm).\u003c/em>\u003c/p>\n\u003cp>\u003cem>P.P.S.: To double the recipe: Use 7/8 cube butter; 4 7/8 cups water and 5 chicken bouillon cubes and cook rice for 37 minutes. (You can double all the other ingredients).\u003c/em>\u003c/p>\n\u003cp>If you follow these directions exactly, you should have a perfect pilaf every time. But avoid the urge to peek at the cooking rice. Lifting the cover during cooking will affect the texture and fluffiness of the dish.\u003c/p>\n\u003cp>[baycuriousquestion]\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Birth+Of+Rice-A-Roni%3A+The+Armenian-Italian+Treat&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This story was produced by Nikki Silva and Davia Nelson of The Kitchen Sisters and originally aired on NPR in 2008. Thank you to The Kitchen Sisters for allowing us to adapt that piece for Bay Curious. You can listen to the original \u003ca href=\"https://www.npr.org/2008/07/31/93067862/birth-of-rice-a-roni-the-armenian-italian-treat\">here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">T\u003c/span>\u003c/p>\u003cp>here was a time when you couldn’t go too long watching television without seeing a commercial for Rice-A-Roni. Many featured images of San Francisco and ended with a catchy jingle — “Rice-A-Roni. The San Francisco Treat!”\u003c/p>\n\u003cp>Bay Curious listener Kent Barnes has wondered if that advertising slogan is true. Was Rice-A-Roni actually created here in the Bay Area?\u003c/p>\n\u003cfigure id=\"attachment_11817521\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/ricearoni_TomLois200.jpg\" alt=\"Tom and Lois DeDomenico in San Francisco, shortly after their marriage.\" width=\"200\" height=\"266\" class=\"size-full wp-image-11817521\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/ricearoni_TomLois200.jpg 200w, https://ww2.kqed.org/app/uploads/sites/10/2020/05/ricearoni_TomLois200-160x213.jpg 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003cfigcaption class=\"wp-caption-text\">Tom and Lois DeDomenico in San Francisco, shortly after their marriage. \u003ccite>(Courtesy of Lois DeDomenico)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The short answer: yes. It was a clandestine convergence of cultures that ultimately led to the creation of “The San Francisco Treat.”\u003c/p>\n\u003cp>The story starts just after World War II. Soldiers were pouring into San Francisco, looking for a fresh start. The housing market was crowded as Lois DeDomenico and her husband, Tom, were on the hunt for a place to live. Lois grew up in Edmonton, Canada, and met Tom in San Francisco in 1944. Tom’s father, an immigrant from Italy, owned a pasta company in San Francisco where Tom worked with his brothers.\u003c/p>\n\u003cp>There was very little housing available in San Francisco at the time, as soldiers flooded into the city for a new start after the war. So when Lois and Tom found a room to rent in the home of Pailadzo Captanian, they jumped on it.\u003c/p>\n\u003cp>“Mrs. Captanian. I had a liking for her right away, so we moved in. Tommy would work until about 7 o’clock at the pasta factory and I was alone a lot,” Lois said. “I was only 18 and I was pregnant. And I had kitchen privileges. Well, I really wasn’t much of a cook. And here was this Armenian lady, probably about 70 years [old], making yogurt on the back of the stove, all day, every day. I didn’t even know what the word ‘yogurt’ meant.”\u003c/p>\n\u003cp>Captanian taught Lois how to make paklava (baklava), soups and her specialty, Armenian pilaf.\u003c/p>\n\u003cp>“We would bring her Golden Grain vermicelli from the factory,” Lois said. “She wanted us to break it as small as rice if we could.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During those long afternoons in the kitchen, Lois listened as Captanian told her life story — about the Armenian genocide, her husband’s death and the separation from her two young boys. In 1915, she trekked from Turkey to Syria, while pregnant and with little food and water, along with thousands of other women and children who had been deported. Once in Syria, she gave birth, and was ultimately reunited with her two other sons.\u003c/p>\n\u003cp>Captanian chronicled these events in her 1919 book, “Memoires D’une Deportee.”\u003c/p>\n\u003cp>The family then moved to the United States, where she worked as a seamstress, sewing draperies for President Franklin D. Roosevelt’s Hyde Park home in New York. She put her boys through school, and after World War II, she moved to San Francisco, where one of her sons had settled.\u003c/p>\n\u003cfigure id=\"attachment_11818020\" class=\"wp-caption aligncenter\" style=\"max-width: 540px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"wp-image-11818020 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/rice_captanian540-86f59186faddc7574ffc62505c8a903e3894ba5e.jpg\" alt=\"\" width=\"540\" height=\"466\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/rice_captanian540-86f59186faddc7574ffc62505c8a903e3894ba5e.jpg 540w, https://ww2.kqed.org/app/uploads/sites/10/2020/05/rice_captanian540-86f59186faddc7574ffc62505c8a903e3894ba5e-160x138.jpg 160w\" sizes=\"(max-width: 540px) 100vw, 540px\">\u003cfigcaption class=\"wp-caption-text\">The Captanian family in New York in 1921: Pailadzo, Gilbert, Aram and Herant. \u003ccite>(Courtesy of Captanian Family)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>‘This Would Be Great in a Box’\u003c/h2>\n\u003cp>When the DeDomenicos moved into a place of their own, Lois often cooked Mrs. Captanian’s Armenian pilaf. At a family dinner one evening, after a long day at the pasta factory, Tom’s brother Vince stared at his dish of pilaf and said, “This would be great in a box.”\u003c/p>\n\u003cp>Golden Grain had a test kitchen at the factory. It took three or four years to adapt the recipe for one-pot cooking.\u003c/p>\n\u003cp>When Rice-A-Roni hit the market in the 1950s, people were desperate to make cooking easier and faster. Rice-A-Roni was a product that was preseasoned and didn’t require boiling water, which made cooking rice and pasta simpler than ever.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003caside class=\"alignleft utils-parseShortcode-shortcodes-__bayCuriousPodcastShortcode__bayCurious\">\u003cimg src=https://cdn.kqed.org/wp-content/uploads/2023/02/bayCuriousLogo.png alt=\"Bay Curious Podcast\" loading=\"lazy\" />\n \u003ca href=\"/news/series/baycurious\">Bay Curious\u003c/a> is a podcast that answers your questions about the Bay Area.\n Subscribe on \u003ca href=\"https://itunes.apple.com/us/podcast/bay-curious/id1172473406\" target=\"_blank\" rel=\"noopener noreferrer\">Apple Podcasts\u003c/a>,\n \u003ca href=\"http://www.npr.org/podcasts/500557090/bay-curious\" target=\"_blank\" rel=\"noopener noreferrer\">NPR One\u003c/a> or your favorite podcast platform.\u003c/aside>\u003c/p>\u003cp>\u003c/p>\n\u003cp>“There were not many packaged side dishes in the market in 1955,” said Dennis DeDomenico, Tom and Lois’ son. “Everything was being geared toward less time in the kitchen. Major appliances like dishwashers and garbage disposals were starting to come in. The convenience factor was everything.”\u003c/p>\n\u003cp>All that was missing was a name.\u003c/p>\n\u003cp>“We said, ‘Well, what is the product? The product is rice and macaroni. Why don’t we call it Rice-A-Roni?’ Didn’t quite sound right. Who’d ever heard of rice and macaroni being together? Still, the name had a ring to it,” Tom DeDomenico said, in an oral history recorded by the Bancroft Library in 1988.\u003c/p>\n\u003ch2>A Culinary Melting Pot\u003c/h2>\n\u003cp>Rice-A-Roni was marketed as “A San Francisco Treat,” but it quickly became one of America’s favorite side dishes. Ted Captanian remembers seeing the commercials on television as a child.\u003c/p>\n\u003cp>“Every time we heard that jingle, my father would say, ‘You know your grandmother gave a rice recipe to the people who started that company. So every time you hear it, think of her,’ ” Ted said. “To be honest, we kind of thought — could that possibly be true? Could this iconic American dish actually be attributed to some recipe my grandmother gave years ago?”\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/yzOR_Fal_SY'\n title='//www.youtube.com/embed/yzOR_Fal_SY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Lois says she still makes pilaf the way Pailadzo Captanian taught her.\u003c/p>\n\u003cp>“The impact she had on me and my life,” Lois said. “I only lived there for four months, but it was four months that brought all these things together: myself from Canada; Tommy, Italian; Mrs. Captanian, Armenian. All that converging in San Francisco in 1946, and out of that comes Rice-A-Roni.”\u003c/p>\n\u003ch2 id=\"recipe\">Pailadzo Captanian’s Rice Pilaf Recipe\u003c/h2>\n\u003cp>Pailadzo Captanian’s rice pilaf dish has been passed through the family over the years. They aren’t sure if Pailadzo included mushrooms or pine nuts in her version of the recipe, and there may have been adaptations as the recipe moved through the family. But to the best of everyone’s knowledge, this is it.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cem>\u003cbr>\nRice Mixture:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>7/8 cup long grain white rice\u003c/li>\n\u003cli>1/8 cup fideo capellini crushed into small pieces\u003c/li>\n\u003cli>½ cube butter\u003c/li>\n\u003cli>½ large onion, chopped\u003c/li>\n\u003cli>½ 4.5 oz jar sliced “Green Giant” mushrooms packed in water and drained. (mushrooms can be substituted with any other canned mushrooms.)\u003c/li>\n\u003cli>1 tbsp pine nuts\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Broth:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 ½ cups boiling water\u003c/li>\n\u003cli>2 ½ chicken bouillon cubes\u003c/li>\n\u003cli>½ tbsp dried parsley flakes\u003c/li>\n\u003cli>Salt and pepper to taste.\u003c/li>\n\u003c/ul>\n\u003cp>(The broth should taste somewhat salty before it is added to rice mixture.)\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Melt the butter over medium high flame in a medium sauce pan and add rice and fideo cappellini and stir constantly, cooking until it starts to turn golden.\u003c/li>\n\u003cli>Add chopped onion and cook until almost clear.\u003c/li>\n\u003cli>Add mushrooms and pine nuts. Stir constantly over medium high flame, until the mixture is golden brown with dark flecks of fideo capellini.\u003c/li>\n\u003cli>Meanwhile, make broth by heating water to boiling and adding bouillon cubes, parsley flakes, salt and pepper (you can heat this in the microwave or on the stove). Stir to dissolve the bouillon.\u003c/li>\n\u003cli>Add boiling broth to browned rice mixture, (note: broth /rice mixture should taste slightly salty), return to a bowl, stir once, and cover, then turn down the hat to a low simmer. Do not lift the cover for 35 minutes.\u003c/li>\n\u003cli>Remove from the heat, fluff with a fork; let rest until ready to serve.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>P.S.: Cover pan with a cloth to keep warm (If I am traveling with the rice over a period of several hours, I wrap the pan in several beach towels and it will stay nice and warm).\u003c/em>\u003c/p>\n\u003cp>\u003cem>P.P.S.: To double the recipe: Use 7/8 cube butter; 4 7/8 cups water and 5 chicken bouillon cubes and cook rice for 37 minutes. (You can double all the other ingredients).\u003c/em>\u003c/p>\n\u003cp>If you follow these directions exactly, you should have a perfect pilaf every time. But avoid the urge to peek at the cooking rice. Lifting the cover during cooking will affect the texture and fluffiness of the dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Golden State Plate: Sriracha’s Journey From Southeast Asia to Southern California",
"headTitle": "Golden State Plate: Sriracha’s Journey From Southeast Asia to Southern California | KQED",
"content": "\u003cp>\u003cem>\u003ca href=\"http://itunes.apple.com/us/podcast/the-california-report-magazine/id1314750545?mt=2\" rel=\"noopener noreferrer\" target=\"_blank\">Listen to this and more in-depth storytelling by subscribing to The California Report Magazine podcast.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Sriracha is everywhere. It’s used to spice up anything from chips and chocolate bars to burgers. Just about every fast food chain has a Sriracha-infused menu option.\u003c/p>\n\u003cp>So how did this sauce go from niche condiment to a beloved mainstream staple?\u003c/p>\n\u003cp>The story begins with a Vietnamese refugee who found a home — and just the right peppers — in Southern California.\u003c/p>\n\u003cp>David Tran is the founder and CEO of Huy Fong Foods, the multi-million dollar company that makes Sriracha. The clear bottle filled with fiery red paste has itself become iconic, with a bright green top and a white rooster on the label. The rooster is there because Tran was born in 1945, and his Zodiac sign is the rooster. It’s also why Sriracha is sometimes referred to as “cock sauce” — and yes, they sell t-shirts with that name on it.\u003c/p>\n\u003cp>Tran got his start in Vietnam, when his brother gave him a chili field. He started making and selling a hot sauce called Pepper Sa-te in 1975. It’s based on a Thai chili sauce named for the coastal town of Si Racha. Tran sold the sauce in glass baby food jars.\u003c/p>\n\u003cfigure id=\"attachment_11796236\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11796236\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Huy Fong Foods in Irwindale, about 20 miles northeast of downtown Los Angeles. The factory has allowed guided tours since the company was accused of sickening nearby residents with its spicy odors. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“They used to sell them actually on bikes. And actually my husband was one of the guys, the boys that helped him sell it to the markets over there. Because in Vietnam everybody makes their own hot sauce,” explained Donna Lam. She’s David Tran’s sister-in-law and the company’s executive operations officer. Many of the company’s officials are related to Tran.\u003c/p>\n\u003cp>[pullquote size=\"medium\" align=\"right\" citation=\"Tien Nguyen, food writer\"]‘He sourced these really fresh peppers. He processed them and they were on your table. That has become the definition of California cuisine. And I really think that he has helped develop this idea of what it means to cook and eat locally and seasonally.’[/pullquote]\u003c/p>\n\u003cp>Tran is ethnically Chinese and was a major in the South Vietnamese army, which made him a target of the Communist regime in Vietnam following the Vietnam War. He fled the country on a Taiwanese freighter called the Huey Fong, which means “gathering prosperity” and inspired the name of his company.\u003c/p>\n\u003cp>Tran sailed to the U.S., arriving first in Boston, but the cold winters and lack of fresh peppers drove him west. He moved to Los Angeles in 1979 and established his business in Chinatown, delivering the product himself in a blue Chevy van.\u003c/p>\n\u003cp>“California is the farmer state. They have a lot of produce. So I start a business in California. Seems like the right choice,” Tran explained matter-of-factly.\u003c/p>\n\u003cp>To make Sriracha, Tran uses red jalapeños. They’re no different from green jalapeños, except they’re left on the vine to mature, so they become spicier and sweeter. That’s how Tran made chili sauce back in Vietnam.\u003c/p>\n\u003cp>“In Asia, in China, chili must be red, not green. From beginning we using red, we’re not using green pepper,” Tran explained.\u003c/p>\n\u003cfigure id=\"attachment_11796307\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11796307 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The waiting room at Huy Fong Foods includes giant inflatable Sriracha bottles and cardboard cutouts of company founder David Tran. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because he insisted on using freshly-picked peppers, food writer Tien Nguyen says Tran is quintessentially Californian.\u003c/p>\n\u003cp>“All of this California Food Revolution stuff that was happening in the 1970s, where chefs were sourcing locally and seasonally, or trying to source locally and seasonally, he was doing it,” Nguyen said.\u003c/p>\n\u003cp>“He sourced these really fresh peppers. He processed them and they were on your table. That has become the definition of California cuisine. And I really think that he has helped develop this idea of what it means to cook and eat locally and seasonally,” she added.\u003c/p>\n\u003cfigure id=\"attachment_11796315\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11796315 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A variety of t-shirts are for sale at the Huy Fong gift shop. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So why has the sauce become such a hit? Maybe the sweetness and spiciness played well with the American palate. Maybe it was the exotic look of the rooster logo. Or maybe, according to Huy Fong COO Donna Lam, because it’s cheap.\u003c/p>\n\u003cp>“David’s philosophy is to make a rich man’s sauce at a poor man’s price and everybody can get it,” she said.\u003c/p>\n\u003cp>Lam has another theory though. It’s the feel-good origin story of Sriracha. Tran came to America with nothing and launched a business that makes an estimated $80 million a year — and he happily poses for photos with tour groups.\u003c/p>\n\u003cp>“It’s not just like a guy in a glass office somewhere that’s unapproachable, he’s a very approachable guy,” she said.\u003c/p>\n\u003cp>Nguyen has a different theory: as Vietnamese and Thai food became more popular, chefs and foodies sought out Sriracha as well, and eventually, supermarkets started stocking it.\u003c/p>\n\u003cp>For 28 years, Huy Fong got peppers exclusively from Underwood Ranches in Ventura County. But the partnership fell apart in 2016 over allegations of an overpayment and breach of contract. Dueling lawsuits ended this summer when a jury in Ventura County awarded the grower $23.3 million. Huy Fong plans to fight the decision.\u003c/p>\n\u003cp>After the lawsuit with Underwood Ranches, Huy Fong has had to look elsewhere for fresh jalapeños. It now gets its peppers from farms in California, New Mexico and Mexico. The phrase “made in California” was taken off the label.\u003c/p>\n\u003cp>[aside tag=\"golden-state-plate\" label=\"related coverage\"]\u003c/p>\n\u003cp>But that wasn’t Huy Fong’s first legal battle. Its factory is in Irwindale, about 20 miles northeast of downtown Los Angeles. In 2013, the city filed suit because some neighbors complained about headaches and itchy eyes caused by odors from the plant.\u003c/p>\n\u003cp>“The local resident, they complain that we make the hot sauce and the spicy, toxic gas make them sick,” Tran said.\u003c/p>\n\u003cp>The company countersued, and Tran considered moving the company to Texas. Eventually the suit was dropped, the company installed new filters to reduce the smell and the feared “srirachapocalypse” was averted.\u003c/p>\n\u003cp>Around that time, Tran’s sauce became a full-blown pop culture phenomenon, with Sriracha flavored everything popping up. Suddenly, there were Sriracha cookbooks, a documentary, \u003ca href=\"https://www.youtube.com/watch?v=abf7TueHs1k\" target=\"_blank\" rel=\"noopener noreferrer\">hip hop shoutouts\u003c/a> and a Sriracha-themed food festival in Los Angeles. Merriam-Webster even added “Sriracha” to its dictionary in 2017.\u003c/p>\n\u003cp>After the lawsuits over the odors were dropped, Tran — like a modern-day Willy Wonka — opened his factory for public tours.\u003c/p>\n\u003cp>“And now we keep open because a lot of people interesting to see how we make it. After they take a tour, they trust my product,” Tran said.\u003c/p>\n\u003cfigure id=\"attachment_11796323\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11796323\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Huy Fong employee inspects bottles on the assembly line. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A recent tour began in a waiting room with walls covered in pictures of Sriracha fans from around the world. There are cardboard cutouts of Tran and the Sriracha bottle. There’s even a picture of astronauts in a space shuttle posing with a bottle.\u003c/p>\n\u003cp>Huy Fong employee Andrea Castillo led the tour group by trolley to the manufacturing facility. The group climbed up a flight of stairs to look down on a conveyor belt. Bright blue fifty-five gallon barrels slid past while workers in white uniforms looked on. The barrels were filled with a mixture of ground chilis, garlic, salt and vinegar.\u003c/p>\n\u003cp>On the tour of the factory I noticed a few of the employees wearing Huy Fong t-shirts. On the back of the shirts it read “No Tear Gas Made Here,” a tongue-in-cheek reference to the 2013 lawsuit.\u003c/p>\n\u003cp>Castillo showed the group how the clear plastic bottles were molded, then filled with the bright red paste, labeled, boxed and placed on pallets to be shipped around the world.\u003c/p>\n\u003cfigure id=\"attachment_11796325\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11796325\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Huy Fong workers inspect the barrels of Sriracha before the paste is bottled, packaged and shipped to distributors. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So does Tran have a vision for the future? He says he has no plans to sell the company or take on investors, and the company doesn’t spend a dime on advertising. Because Tran named his sauce for the Thai city, he can’t trademark the name, which means there are plenty of copycats. There are no new products in the works, aside from Sriracha and two less-popular sauces, Chili Garlic and Sambal Oelek.\u003c/p>\n\u003cp>All he wants to do, he says, is make what his customers want, and that’s Sriracha.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Sriracha is used to spice up everything from chips and chocolate bars to burgers. But the story of Sriracha’s rise to mainstream condiment began with a Vietnamese refugee who found a home and just the right peppers, in Southern California. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003ca href=\"http://itunes.apple.com/us/podcast/the-california-report-magazine/id1314750545?mt=2\" rel=\"noopener noreferrer\" target=\"_blank\">Listen to this and more in-depth storytelling by subscribing to The California Report Magazine podcast.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Sriracha is everywhere. It’s used to spice up anything from chips and chocolate bars to burgers. Just about every fast food chain has a Sriracha-infused menu option.\u003c/p>\n\u003cp>So how did this sauce go from niche condiment to a beloved mainstream staple?\u003c/p>\n\u003cp>The story begins with a Vietnamese refugee who found a home — and just the right peppers — in Southern California.\u003c/p>\n\u003cp>David Tran is the founder and CEO of Huy Fong Foods, the multi-million dollar company that makes Sriracha. The clear bottle filled with fiery red paste has itself become iconic, with a bright green top and a white rooster on the label. The rooster is there because Tran was born in 1945, and his Zodiac sign is the rooster. It’s also why Sriracha is sometimes referred to as “cock sauce” — and yes, they sell t-shirts with that name on it.\u003c/p>\n\u003cp>Tran got his start in Vietnam, when his brother gave him a chili field. He started making and selling a hot sauce called Pepper Sa-te in 1975. It’s based on a Thai chili sauce named for the coastal town of Si Racha. Tran sold the sauce in glass baby food jars.\u003c/p>\n\u003cfigure id=\"attachment_11796236\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11796236\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Huy Fong Foods in Irwindale, about 20 miles northeast of downtown Los Angeles. The factory has allowed guided tours since the company was accused of sickening nearby residents with its spicy odors. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“They used to sell them actually on bikes. And actually my husband was one of the guys, the boys that helped him sell it to the markets over there. Because in Vietnam everybody makes their own hot sauce,” explained Donna Lam. She’s David Tran’s sister-in-law and the company’s executive operations officer. Many of the company’s officials are related to Tran.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "‘He sourced these really fresh peppers. He processed them and they were on your table. That has become the definition of California cuisine. And I really think that he has helped develop this idea of what it means to cook and eat locally and seasonally.’",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tran is ethnically Chinese and was a major in the South Vietnamese army, which made him a target of the Communist regime in Vietnam following the Vietnam War. He fled the country on a Taiwanese freighter called the Huey Fong, which means “gathering prosperity” and inspired the name of his company.\u003c/p>\n\u003cp>Tran sailed to the U.S., arriving first in Boston, but the cold winters and lack of fresh peppers drove him west. He moved to Los Angeles in 1979 and established his business in Chinatown, delivering the product himself in a blue Chevy van.\u003c/p>\n\u003cp>“California is the farmer state. They have a lot of produce. So I start a business in California. Seems like the right choice,” Tran explained matter-of-factly.\u003c/p>\n\u003cp>To make Sriracha, Tran uses red jalapeños. They’re no different from green jalapeños, except they’re left on the vine to mature, so they become spicier and sweeter. That’s how Tran made chili sauce back in Vietnam.\u003c/p>\n\u003cp>“In Asia, in China, chili must be red, not green. From beginning we using red, we’re not using green pepper,” Tran explained.\u003c/p>\n\u003cfigure id=\"attachment_11796307\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11796307 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The waiting room at Huy Fong Foods includes giant inflatable Sriracha bottles and cardboard cutouts of company founder David Tran. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because he insisted on using freshly-picked peppers, food writer Tien Nguyen says Tran is quintessentially Californian.\u003c/p>\n\u003cp>“All of this California Food Revolution stuff that was happening in the 1970s, where chefs were sourcing locally and seasonally, or trying to source locally and seasonally, he was doing it,” Nguyen said.\u003c/p>\n\u003cp>“He sourced these really fresh peppers. He processed them and they were on your table. That has become the definition of California cuisine. And I really think that he has helped develop this idea of what it means to cook and eat locally and seasonally,” she added.\u003c/p>\n\u003cfigure id=\"attachment_11796315\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11796315 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A variety of t-shirts are for sale at the Huy Fong gift shop. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So why has the sauce become such a hit? Maybe the sweetness and spiciness played well with the American palate. Maybe it was the exotic look of the rooster logo. Or maybe, according to Huy Fong COO Donna Lam, because it’s cheap.\u003c/p>\n\u003cp>“David’s philosophy is to make a rich man’s sauce at a poor man’s price and everybody can get it,” she said.\u003c/p>\n\u003cp>Lam has another theory though. It’s the feel-good origin story of Sriracha. Tran came to America with nothing and launched a business that makes an estimated $80 million a year — and he happily poses for photos with tour groups.\u003c/p>\n\u003cp>“It’s not just like a guy in a glass office somewhere that’s unapproachable, he’s a very approachable guy,” she said.\u003c/p>\n\u003cp>Nguyen has a different theory: as Vietnamese and Thai food became more popular, chefs and foodies sought out Sriracha as well, and eventually, supermarkets started stocking it.\u003c/p>\n\u003cp>For 28 years, Huy Fong got peppers exclusively from Underwood Ranches in Ventura County. But the partnership fell apart in 2016 over allegations of an overpayment and breach of contract. Dueling lawsuits ended this summer when a jury in Ventura County awarded the grower $23.3 million. Huy Fong plans to fight the decision.\u003c/p>\n\u003cp>After the lawsuit with Underwood Ranches, Huy Fong has had to look elsewhere for fresh jalapeños. It now gets its peppers from farms in California, New Mexico and Mexico. The phrase “made in California” was taken off the label.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But that wasn’t Huy Fong’s first legal battle. Its factory is in Irwindale, about 20 miles northeast of downtown Los Angeles. In 2013, the city filed suit because some neighbors complained about headaches and itchy eyes caused by odors from the plant.\u003c/p>\n\u003cp>“The local resident, they complain that we make the hot sauce and the spicy, toxic gas make them sick,” Tran said.\u003c/p>\n\u003cp>The company countersued, and Tran considered moving the company to Texas. Eventually the suit was dropped, the company installed new filters to reduce the smell and the feared “srirachapocalypse” was averted.\u003c/p>\n\u003cp>Around that time, Tran’s sauce became a full-blown pop culture phenomenon, with Sriracha flavored everything popping up. Suddenly, there were Sriracha cookbooks, a documentary, \u003ca href=\"https://www.youtube.com/watch?v=abf7TueHs1k\" target=\"_blank\" rel=\"noopener noreferrer\">hip hop shoutouts\u003c/a> and a Sriracha-themed food festival in Los Angeles. Merriam-Webster even added “Sriracha” to its dictionary in 2017.\u003c/p>\n\u003cp>After the lawsuits over the odors were dropped, Tran — like a modern-day Willy Wonka — opened his factory for public tours.\u003c/p>\n\u003cp>“And now we keep open because a lot of people interesting to see how we make it. After they take a tour, they trust my product,” Tran said.\u003c/p>\n\u003cfigure id=\"attachment_11796323\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11796323\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Huy Fong employee inspects bottles on the assembly line. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A recent tour began in a waiting room with walls covered in pictures of Sriracha fans from around the world. There are cardboard cutouts of Tran and the Sriracha bottle. There’s even a picture of astronauts in a space shuttle posing with a bottle.\u003c/p>\n\u003cp>Huy Fong employee Andrea Castillo led the tour group by trolley to the manufacturing facility. The group climbed up a flight of stairs to look down on a conveyor belt. Bright blue fifty-five gallon barrels slid past while workers in white uniforms looked on. The barrels were filled with a mixture of ground chilis, garlic, salt and vinegar.\u003c/p>\n\u003cp>On the tour of the factory I noticed a few of the employees wearing Huy Fong t-shirts. On the back of the shirts it read “No Tear Gas Made Here,” a tongue-in-cheek reference to the 2013 lawsuit.\u003c/p>\n\u003cp>Castillo showed the group how the clear plastic bottles were molded, then filled with the bright red paste, labeled, boxed and placed on pallets to be shipped around the world.\u003c/p>\n\u003cfigure id=\"attachment_11796325\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11796325\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Huy Fong workers inspect the barrels of Sriracha before the paste is bottled, packaged and shipped to distributors. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So does Tran have a vision for the future? He says he has no plans to sell the company or take on investors, and the company doesn’t spend a dime on advertising. Because Tran named his sauce for the Thai city, he can’t trademark the name, which means there are plenty of copycats. There are no new products in the works, aside from Sriracha and two less-popular sauces, Chili Garlic and Sambal Oelek.\u003c/p>\n\u003cp>All he wants to do, he says, is make what his customers want, and that’s Sriracha.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Golden State Plate: Rocky Road Ice Cream's Bumpy History",
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"headTitle": "Golden State Plate: Rocky Road Ice Cream’s Bumpy History | KQED",
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"content": "\u003cp>It’s hard to imagine in this era of salted caramel and matcha tea, but there was a time when the American ice cream palate was limited to chocolate, vanilla and strawberry. The invention of Rocky Road in the 1920s changed the ice cream game with “mix-ins”: adding the bumpy texture of nuts, and the soft, pillowy chew of marshmallows.\u003c/p>\n\u003cp>Even though nearly a century has passed since Rocky Road was invented, it is still beloved and immortalized by the likes of “Weird Al” Yankovic:\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=beTsDOBRs8I\u003c/p>\n\u003cp>But there’s still a dispute over just who thought up the recipe for Rocky Road ice cream: \u003ca href=\"https://www.fentonscreamery.com/\" target=\"_blank\" rel=\"noopener\">Fenton’s Creamery \u003c/a>or \u003ca href=\"https://www.dreyers.com/\" target=\"_blank\" rel=\"noopener\">Dreyer’s Grand Ice Cream\u003c/a>. The one certain thing is that the flavor was invented in Oakland, California.\u003c/p>\n\u003ch3>\u003cstrong>An Antidote to the Great Depression\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_11775012\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-800x1067.jpg\" alt=\"Tour guide Lauren Herpich, of Local Food Adventures, holds up historical photos as she gives an ice cream tour of Oakland's Rockridge neighborhood. \" width=\"800\" height=\"1067\" class=\"size-medium wp-image-11775012\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-900x1200.jpg 900w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-1122x1496.jpg 1122w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-840x1120.jpg 840w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-687x916.jpg 687w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-414x552.jpg 414w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-354x472.jpg 354w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336.jpg 1260w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tour guide Lauren Herpich, of Local Food Adventures, holds up historical photos as she gives an ice cream tour of Oakland’s Rockridge neighborhood. \u003ccite>(Courtesy Local Food Adventures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“So the real story goes: there was a man named William Dreyer. He was a German immigrant. He loved making ice cream and so he made it out of a candy shop,” said \u003ca href=\"https://www.localfoodadventures.com/\" target=\"_blank\" rel=\"noopener\">Local Tour Adventures\u003c/a> guide Lauren Herpich, whom I joined for an \u003ca href=\"https://www.localfoodadventures.com/\" target=\"_blank\" rel=\"noopener\">ice cream tour\u003c/a> of College Avenue — a tiny shopping district running through North Oakland.\u003c/p>\n\u003cp>The street is home to the original headquarters of Dreyer’s Grand Ice Cream, which was founded in 1928.\u003c/p>\n\u003cp>A year after its opening, the American stock market crashed. Shantytowns consequently developed along Oakland’s waterfront.\u003c/p>\n\u003cp>“So William Dreyer decides ‘what I want to do is make a new ice cream flavor that puts a smile on people’s faces during this rocky road of life. Aha!’” Herpich exclaimed to the tour group as she handed out little cups of Rocky Road for us to sample.\u003c/p>\n\u003cp>“Rocky Road becomes America’s first blockbuster ice cream flavor after chocolate, vanilla, and strawberry. So really, we can say thanks to Mr. Dreyer for starting the whole idea of new ice cream flavors.”\u003c/p>\n\u003cp>That is the official \u003ca href=\"https://www.nestle.com/aboutus/history/nestle-company-history/dreyers\" target=\"_blank\" rel=\"noopener\">story\u003c/a> from Dreyer’s, too, and William Dreyer — working with candy maker Joseph Edy — came up with the slogan “Share a scoop, share a smile.”\u003c/p>\n\u003cfigure id=\"attachment_11775330\" class=\"wp-caption aligncenter\" style=\"max-width: 572px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11775330\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39241_dreyers-vintage-qut.jpg\" alt=\"\" width=\"572\" height=\"276\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39241_dreyers-vintage-qut.jpg 572w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39241_dreyers-vintage-qut-160x77.jpg 160w\" sizes=\"(max-width: 572px) 100vw, 572px\">\u003cfigcaption class=\"wp-caption-text\">Rocky Road is still one of the most popular ice cream flavors in the U.S. \u003ccite>(Used with permission by Nestle. NESTLÉ® and Dreyer's are registered trademarks of Société des Produits Nestlé S.A., Vevey, Switzerland.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dreyer apparently figured out how to cut up the marshmallows with his wife’s sewing shears and folded them into chocolate ice cream. The story is repeated by John Harrison, the guy who invented Cookies ‘N Cream ice cream and some 75 other new flavors for Dreyer’s starting in the 1980s. Harrison used to sample flavors with a gold spoon, and his taste buds were famously insured for a million dollars.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=_RWcqJ4LHM8\u003c/p>\n\u003cp>“[It was] the first time marshmallow was ever used in ice cream,” Harrison told an interviewer in 2011. He was also part of an\u003ca href=\"http://bancroft.berkeley.edu/ROHO/projects/dreyers/index.html\"> oral history project\u003c/a> with UC Berkeley’s Bancroft Library, documenting the long history of Dreyer’s Grand Ice Cream in Oakland.\u003c/p>\n\u003cp>“But the only marshmallow that was available in 1929 was the large fireside marshmallow that their wives used to cut up, bite-size. You can’t put a whole. Wouldn’t work,” Harrison explained, making gummy chewing sounds.\u003c/p>\n\u003cp>Harrison said William Dreyer adapted a popular candy of the period, made with marshmallows and walnuts — using almonds instead.\u003c/p>\n\u003cfigure id=\"attachment_11775368\" class=\"wp-caption aligncenter\" style=\"max-width: 572px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11775368\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39242_dreyers-truck-vintage-qut.jpg\" alt=\"\" width=\"572\" height=\"276\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39242_dreyers-truck-vintage-qut.jpg 572w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39242_dreyers-truck-vintage-qut-160x77.jpg 160w\" sizes=\"(max-width: 572px) 100vw, 572px\">\u003cfigcaption class=\"wp-caption-text\">Early Dreyer’s ice cream trucks operated with huge blocks of ice to keep the Rocky Road cool. \u003ccite>(Courtesy of Nestle. (NESTLÉ® and Dreyer's are registered trademarks of Société des Produits Nestlé S.A., Vevey, Switzerland.))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The candy and ice cream industry has been interwoven since day one,” Harrison said. “Originally, it was walnuts, but it didn’t have that bite, that crispness, that freshness, lasting. It’s too porous. It absorbs and gets soggy. “\u003c/p>\n\u003cp>Dreyer’s has expanded well beyond Oakland since. It was bought by Nestle in 2002 and its ice cream is stocked in nearly every supermarket freezer (either as Dreyer’s or Edy’s on the East Coast.) Nestlé continues to market the brand and the \u003ca href=\"https://www.nestle.com/aboutus/history/nestle-company-history/dreyers\" target=\"_blank\" rel=\"noopener\">claim\u003c/a> that Dreyer invented Rocky Road.\u003c/p>\n\u003ch3>\u003cstrong>Walnuts vs. Almonds\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_11775091\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11775091\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-536x402.jpg 536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Fenton’s Rocky Road sundae. Fenton’s Creamery has not done much to advertise its claim to Rocky Road, although it does mention it on the menu. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just down the road from where Dreyer’s got its start in Oakland, there’s another much smaller ice cream company that also claims to have invented Rocky Road.\u003c/p>\n\u003cfigure id=\"attachment_11775053\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11775053\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-800x1060.jpg\" alt=\"\" width=\"300\" height=\"397\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-800x1060.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-160x212.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-1020x1351.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-906x1200.jpg 906w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914.jpg 1214w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cfigcaption class=\"wp-caption-text\">Fenton’s owner and Master Blender Scott Whidden showing off a new batch of Rocky Road with longtime Fenton’s ice cream maker Alfredo Macias. \u003ccite>(Sasha Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Fenton’s Creamery, owner and master blender Scott Whidden holds a tub under a spigot churning out fresh chocolate ice cream. He puts in fistfuls of nuts and marshmallows that he scoops from plastic tubs. He, however, adds walnuts instead of almonds — just like the original candy bar.\u003c/p>\n\u003cp>“I’m looking for equal parts [in each bite],” explained Whidden over the whirring ice cream machine. “If you have a marshmallow, I want you to have maybe one or two of the walnuts,” he said.\u003c/p>\n\u003cp>Whidden said small-batch and handmade is the way Fenton’s has made its ice cream since the 1920s.\u003c/p>\n\u003cp>That, he said, is when Melvin Fenton — grandson of the original owner — came up with the idea for Rocky Road. There’s a picture of him in the parlor, where dozens of families are sitting in red vinyl booths enjoying giant sundaes in old-fashioned glass dishes. In the photo, Melvin Fenton is loading fresh cream off of a tiny airplane that he flew as an amateur pilot.\u003c/p>\n\u003cp>“Melvin was like the black sheep of the family,” said Whidden. More like a wildcat and an inventor who could see beyond the trifecta of vanilla, chocolate and strawberry.\u003c/p>\n\u003cfigure id=\"attachment_11775078\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11775078\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-800x529.jpg\" alt=\"\" width=\"800\" height=\"529\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-800x529.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-1020x674.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-1200x793.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut.jpg 1298w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Melvin Fenton loading fresh cream off an airplane into a delivery truck. Fenton’s claims that Melvin invented Rocky Road. Photo Courtesy Fenton’s Creamery. \u003ccite>(Courtesy Fenton's Ice Cream)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“He’s a visionary,” said Whidden. “Forward-thinking guy. And he goes, ‘Whoa. Mix-ins!’ So the thought process on it was, we’re into the depression, it’s bad times. Smooth ice cream, and then there’s these bumps, it gets rocky.”\u003c/p>\n\u003cp>That sounds familiar: Rocky Road, the bumpy road of life during the Depression. Chocolate, marshmallows, nuts.\u003c/p>\n\u003ch3>\u003cstrong>An Ice Cream Expert Weighs In \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_11775079\" class=\"wp-caption alignright\" style=\"max-width: 303px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11775079 \" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-800x1067.jpg\" alt=\"\" width=\"303\" height=\"404\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-900x1200.jpg 900w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-1122x1496.jpg 1122w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-840x1120.jpg 840w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-687x916.jpg 687w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-414x552.jpg 414w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-354x472.jpg 354w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603.jpg 1440w\" sizes=\"(max-width: 303px) 100vw, 303px\">\u003cfigcaption class=\"wp-caption-text\">Amy Ettinger says Rocky Road was the flavor of her childhood. Here she is at Fenton’s Creamery enjoying a sundae. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Rocky Road is still one of Fenton’s top-selling flavors. They serve it up in giant scoops and decadent sundaes. When I visited Fenton’s, \u003ca href=\"http://amyettinger.com\" target=\"_blank\" rel=\"noopener\">Amy Ettinger \u003c/a>and I ordered sundaes with whipped cream and cherries —gleefully fishing for the walnuts and marshmallows. Ettinger is an ice cream historian, the author of “\u003ca href=\"https://www.kqed.org/news/11593783/vanilla-chocolate-strawberry-and-oyster-a-year-of-ice-cream\" target=\"_blank\" rel=\"noopener\">Sweet Spot, An Ice Cream Binge Across America\u003c/a>.”\u003c/p>\n\u003cp>“It’s very common in ice cream history to have these kinds of disputes,” said Ettinger. “The 1904 World’s Fair was when the ice cream cone was invented and six different vendors claimed that they were the ones who invented it. Unless you have a time machine, or you know you were actually the inventor, there’s no way really to tell.”\u003c/p>\n\u003cp>Ettinger said Rocky Road is the flavor of her childhood. But not this Rocky Road: the Dreyer’s with the almonds you can buy at the grocery store. She said she feels a little sheepish saying that, because it’s kind of a David and Goliath story: the mom and pop parlor versus what is today a multinational giant.\u003c/p>\n\u003cp>“What’s very interesting is Fenton’s is a very beloved Bay Area institution,” said Ettinger. “But it is not well known outside of the Bay Area. So regardless of who actually invented it, Dreyer’s is hands down the marketer of Rocky Road. They built their brand on the invention and the marketing of Rocky Road. Just because the other company is the one that got the word out about it, doesn’t mean that Fenton’s didn’t invent it. There’s no way for us to know.”\u003c/p>\n\u003cfigure id=\"attachment_11775082\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11775082\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fenton’s is known for its decadent sundaes, including those made with Rocky Road. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are other theories too:\u003c/p>\n\u003cp>[aside tag='golden-state-plate' label='Our Golden State Plate series']\u003c/p>\n\u003cul>\n\u003cli>Fenton’s original candy maker, George Farren, was friends with Dreyer and so perhaps he shared his idea for a Rocky Road ice cream based on the candy with both ice cream companies. It’s unclear whether the original candy bar popular in the 1920s was called Rocky Road. There’s still a Rocky Road candy bar today, invented in San Francisco in the 1950s, that uses cashews. It’s all a bit nutty!\u003c/li>\n\u003cli>Fenton’s owner Scott Whidden claimed Dreyer’s just stole the credit, even though they knew Fenton’s had invented it. Whidden said Dreyer’s former president Ken Cook, who ran Dreyer’s from 1963-1977, was his mentor. The one who actually encouraged him to buy Fenton’s and admitted to him that Fenton’s actually invented Rocky Road. Cook passed away in 1991, so there’s no way to verify that claim, although the online publication Quartzy tried to \u003ca href=\"https://qz.com/quartzy/1376713/who-invented-rocky-road-ice-cream-its-complicated/\" target=\"_blank\" rel=\"noopener\">track it down\u003c/a>.\u003c/li>\n\u003cli>Then there’s the even more radical theory that, in fact, Rocky Road was born in Topeka, Kansas. There is a recipe in a candy cookbook printed there that predates either Fenton’s or Dreyer’s. It calls for honey whip instead of marshmallows.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_11775080\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11775080\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/Screen-Shot-2019-09-17-at-1.21.14-PM-800x624.png\" alt=\"\" width=\"800\" height=\"624\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/Screen-Shot-2019-09-17-at-1.21.14-PM-800x624.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/Screen-Shot-2019-09-17-at-1.21.14-PM-160x125.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/Screen-Shot-2019-09-17-at-1.21.14-PM.png 982w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rigby’s Reliable Candy Teacher (this edition published 1920 in Topeka, Kansas) includes a recipe for Rocky Road that predates either Fenton’s or Dreyer’s.\u003c/figcaption>\u003c/figure>\n\u003cp>Ice cream expert Amy Ettinger said this theory doesn’t count. Rocky Road definitely came from Oakland. And who cares who invented it?\u003c/p>\n\u003cp>“At the end of the day I don’t know that it matters,” said Ettinger. I mean, if both places are creating really good scoops of Rocky Road ice cream now, and they both have their little twist on it. How important is it who the original inventor was?”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "The historical dispute between two California ice cream makers over who invented one of America's most popular flavors. ",
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"title": "Golden State Plate: Rocky Road Ice Cream's Bumpy History | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s hard to imagine in this era of salted caramel and matcha tea, but there was a time when the American ice cream palate was limited to chocolate, vanilla and strawberry. The invention of Rocky Road in the 1920s changed the ice cream game with “mix-ins”: adding the bumpy texture of nuts, and the soft, pillowy chew of marshmallows.\u003c/p>\n\u003cp>Even though nearly a century has passed since Rocky Road was invented, it is still beloved and immortalized by the likes of “Weird Al” Yankovic:\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/beTsDOBRs8I'\n title='//www.youtube.com/embed/beTsDOBRs8I'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>But there’s still a dispute over just who thought up the recipe for Rocky Road ice cream: \u003ca href=\"https://www.fentonscreamery.com/\" target=\"_blank\" rel=\"noopener\">Fenton’s Creamery \u003c/a>or \u003ca href=\"https://www.dreyers.com/\" target=\"_blank\" rel=\"noopener\">Dreyer’s Grand Ice Cream\u003c/a>. The one certain thing is that the flavor was invented in Oakland, California.\u003c/p>\n\u003ch3>\u003cstrong>An Antidote to the Great Depression\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_11775012\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-800x1067.jpg\" alt=\"Tour guide Lauren Herpich, of Local Food Adventures, holds up historical photos as she gives an ice cream tour of Oakland's Rockridge neighborhood. \" width=\"800\" height=\"1067\" class=\"size-medium wp-image-11775012\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-900x1200.jpg 900w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-1122x1496.jpg 1122w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-840x1120.jpg 840w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-687x916.jpg 687w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-414x552.jpg 414w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-354x472.jpg 354w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336.jpg 1260w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tour guide Lauren Herpich, of Local Food Adventures, holds up historical photos as she gives an ice cream tour of Oakland’s Rockridge neighborhood. \u003ccite>(Courtesy Local Food Adventures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“So the real story goes: there was a man named William Dreyer. He was a German immigrant. He loved making ice cream and so he made it out of a candy shop,” said \u003ca href=\"https://www.localfoodadventures.com/\" target=\"_blank\" rel=\"noopener\">Local Tour Adventures\u003c/a> guide Lauren Herpich, whom I joined for an \u003ca href=\"https://www.localfoodadventures.com/\" target=\"_blank\" rel=\"noopener\">ice cream tour\u003c/a> of College Avenue — a tiny shopping district running through North Oakland.\u003c/p>\n\u003cp>The street is home to the original headquarters of Dreyer’s Grand Ice Cream, which was founded in 1928.\u003c/p>\n\u003cp>A year after its opening, the American stock market crashed. Shantytowns consequently developed along Oakland’s waterfront.\u003c/p>\n\u003cp>“So William Dreyer decides ‘what I want to do is make a new ice cream flavor that puts a smile on people’s faces during this rocky road of life. Aha!’” Herpich exclaimed to the tour group as she handed out little cups of Rocky Road for us to sample.\u003c/p>\n\u003cp>“Rocky Road becomes America’s first blockbuster ice cream flavor after chocolate, vanilla, and strawberry. So really, we can say thanks to Mr. Dreyer for starting the whole idea of new ice cream flavors.”\u003c/p>\n\u003cp>That is the official \u003ca href=\"https://www.nestle.com/aboutus/history/nestle-company-history/dreyers\" target=\"_blank\" rel=\"noopener\">story\u003c/a> from Dreyer’s, too, and William Dreyer — working with candy maker Joseph Edy — came up with the slogan “Share a scoop, share a smile.”\u003c/p>\n\u003cfigure id=\"attachment_11775330\" class=\"wp-caption aligncenter\" style=\"max-width: 572px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11775330\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39241_dreyers-vintage-qut.jpg\" alt=\"\" width=\"572\" height=\"276\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39241_dreyers-vintage-qut.jpg 572w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39241_dreyers-vintage-qut-160x77.jpg 160w\" sizes=\"(max-width: 572px) 100vw, 572px\">\u003cfigcaption class=\"wp-caption-text\">Rocky Road is still one of the most popular ice cream flavors in the U.S. \u003ccite>(Used with permission by Nestle. NESTLÉ® and Dreyer's are registered trademarks of Société des Produits Nestlé S.A., Vevey, Switzerland.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dreyer apparently figured out how to cut up the marshmallows with his wife’s sewing shears and folded them into chocolate ice cream. The story is repeated by John Harrison, the guy who invented Cookies ‘N Cream ice cream and some 75 other new flavors for Dreyer’s starting in the 1980s. Harrison used to sample flavors with a gold spoon, and his taste buds were famously insured for a million dollars.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/_RWcqJ4LHM8'\n title='//www.youtube.com/embed/_RWcqJ4LHM8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>“[It was] the first time marshmallow was ever used in ice cream,” Harrison told an interviewer in 2011. He was also part of an\u003ca href=\"http://bancroft.berkeley.edu/ROHO/projects/dreyers/index.html\"> oral history project\u003c/a> with UC Berkeley’s Bancroft Library, documenting the long history of Dreyer’s Grand Ice Cream in Oakland.\u003c/p>\n\u003cp>“But the only marshmallow that was available in 1929 was the large fireside marshmallow that their wives used to cut up, bite-size. You can’t put a whole. Wouldn’t work,” Harrison explained, making gummy chewing sounds.\u003c/p>\n\u003cp>Harrison said William Dreyer adapted a popular candy of the period, made with marshmallows and walnuts — using almonds instead.\u003c/p>\n\u003cfigure id=\"attachment_11775368\" class=\"wp-caption aligncenter\" style=\"max-width: 572px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11775368\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39242_dreyers-truck-vintage-qut.jpg\" alt=\"\" width=\"572\" height=\"276\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39242_dreyers-truck-vintage-qut.jpg 572w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39242_dreyers-truck-vintage-qut-160x77.jpg 160w\" sizes=\"(max-width: 572px) 100vw, 572px\">\u003cfigcaption class=\"wp-caption-text\">Early Dreyer’s ice cream trucks operated with huge blocks of ice to keep the Rocky Road cool. \u003ccite>(Courtesy of Nestle. (NESTLÉ® and Dreyer's are registered trademarks of Société des Produits Nestlé S.A., Vevey, Switzerland.))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The candy and ice cream industry has been interwoven since day one,” Harrison said. “Originally, it was walnuts, but it didn’t have that bite, that crispness, that freshness, lasting. It’s too porous. It absorbs and gets soggy. “\u003c/p>\n\u003cp>Dreyer’s has expanded well beyond Oakland since. It was bought by Nestle in 2002 and its ice cream is stocked in nearly every supermarket freezer (either as Dreyer’s or Edy’s on the East Coast.) Nestlé continues to market the brand and the \u003ca href=\"https://www.nestle.com/aboutus/history/nestle-company-history/dreyers\" target=\"_blank\" rel=\"noopener\">claim\u003c/a> that Dreyer invented Rocky Road.\u003c/p>\n\u003ch3>\u003cstrong>Walnuts vs. Almonds\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_11775091\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11775091\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-536x402.jpg 536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Fenton’s Rocky Road sundae. Fenton’s Creamery has not done much to advertise its claim to Rocky Road, although it does mention it on the menu. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just down the road from where Dreyer’s got its start in Oakland, there’s another much smaller ice cream company that also claims to have invented Rocky Road.\u003c/p>\n\u003cfigure id=\"attachment_11775053\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11775053\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-800x1060.jpg\" alt=\"\" width=\"300\" height=\"397\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-800x1060.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-160x212.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-1020x1351.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-906x1200.jpg 906w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914.jpg 1214w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cfigcaption class=\"wp-caption-text\">Fenton’s owner and Master Blender Scott Whidden showing off a new batch of Rocky Road with longtime Fenton’s ice cream maker Alfredo Macias. \u003ccite>(Sasha Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Fenton’s Creamery, owner and master blender Scott Whidden holds a tub under a spigot churning out fresh chocolate ice cream. He puts in fistfuls of nuts and marshmallows that he scoops from plastic tubs. He, however, adds walnuts instead of almonds — just like the original candy bar.\u003c/p>\n\u003cp>“I’m looking for equal parts [in each bite],” explained Whidden over the whirring ice cream machine. “If you have a marshmallow, I want you to have maybe one or two of the walnuts,” he said.\u003c/p>\n\u003cp>Whidden said small-batch and handmade is the way Fenton’s has made its ice cream since the 1920s.\u003c/p>\n\u003cp>That, he said, is when Melvin Fenton — grandson of the original owner — came up with the idea for Rocky Road. There’s a picture of him in the parlor, where dozens of families are sitting in red vinyl booths enjoying giant sundaes in old-fashioned glass dishes. In the photo, Melvin Fenton is loading fresh cream off of a tiny airplane that he flew as an amateur pilot.\u003c/p>\n\u003cp>“Melvin was like the black sheep of the family,” said Whidden. More like a wildcat and an inventor who could see beyond the trifecta of vanilla, chocolate and strawberry.\u003c/p>\n\u003cfigure id=\"attachment_11775078\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11775078\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-800x529.jpg\" alt=\"\" width=\"800\" height=\"529\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-800x529.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-1020x674.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-1200x793.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut.jpg 1298w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Melvin Fenton loading fresh cream off an airplane into a delivery truck. Fenton’s claims that Melvin invented Rocky Road. Photo Courtesy Fenton’s Creamery. \u003ccite>(Courtesy Fenton's Ice Cream)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“He’s a visionary,” said Whidden. “Forward-thinking guy. And he goes, ‘Whoa. Mix-ins!’ So the thought process on it was, we’re into the depression, it’s bad times. Smooth ice cream, and then there’s these bumps, it gets rocky.”\u003c/p>\n\u003cp>That sounds familiar: Rocky Road, the bumpy road of life during the Depression. Chocolate, marshmallows, nuts.\u003c/p>\n\u003ch3>\u003cstrong>An Ice Cream Expert Weighs In \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_11775079\" class=\"wp-caption alignright\" style=\"max-width: 303px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11775079 \" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-800x1067.jpg\" alt=\"\" width=\"303\" height=\"404\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-900x1200.jpg 900w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-1122x1496.jpg 1122w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-840x1120.jpg 840w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-687x916.jpg 687w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-414x552.jpg 414w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-354x472.jpg 354w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603.jpg 1440w\" sizes=\"(max-width: 303px) 100vw, 303px\">\u003cfigcaption class=\"wp-caption-text\">Amy Ettinger says Rocky Road was the flavor of her childhood. Here she is at Fenton’s Creamery enjoying a sundae. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Rocky Road is still one of Fenton’s top-selling flavors. They serve it up in giant scoops and decadent sundaes. When I visited Fenton’s, \u003ca href=\"http://amyettinger.com\" target=\"_blank\" rel=\"noopener\">Amy Ettinger \u003c/a>and I ordered sundaes with whipped cream and cherries —gleefully fishing for the walnuts and marshmallows. Ettinger is an ice cream historian, the author of “\u003ca href=\"https://www.kqed.org/news/11593783/vanilla-chocolate-strawberry-and-oyster-a-year-of-ice-cream\" target=\"_blank\" rel=\"noopener\">Sweet Spot, An Ice Cream Binge Across America\u003c/a>.”\u003c/p>\n\u003cp>“It’s very common in ice cream history to have these kinds of disputes,” said Ettinger. “The 1904 World’s Fair was when the ice cream cone was invented and six different vendors claimed that they were the ones who invented it. Unless you have a time machine, or you know you were actually the inventor, there’s no way really to tell.”\u003c/p>\n\u003cp>Ettinger said Rocky Road is the flavor of her childhood. But not this Rocky Road: the Dreyer’s with the almonds you can buy at the grocery store. She said she feels a little sheepish saying that, because it’s kind of a David and Goliath story: the mom and pop parlor versus what is today a multinational giant.\u003c/p>\n\u003cp>“What’s very interesting is Fenton’s is a very beloved Bay Area institution,” said Ettinger. “But it is not well known outside of the Bay Area. So regardless of who actually invented it, Dreyer’s is hands down the marketer of Rocky Road. They built their brand on the invention and the marketing of Rocky Road. Just because the other company is the one that got the word out about it, doesn’t mean that Fenton’s didn’t invent it. There’s no way for us to know.”\u003c/p>\n\u003cfigure id=\"attachment_11775082\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11775082\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fenton’s is known for its decadent sundaes, including those made with Rocky Road. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are other theories too:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cul>\n\u003cli>Fenton’s original candy maker, George Farren, was friends with Dreyer and so perhaps he shared his idea for a Rocky Road ice cream based on the candy with both ice cream companies. It’s unclear whether the original candy bar popular in the 1920s was called Rocky Road. There’s still a Rocky Road candy bar today, invented in San Francisco in the 1950s, that uses cashews. It’s all a bit nutty!\u003c/li>\n\u003cli>Fenton’s owner Scott Whidden claimed Dreyer’s just stole the credit, even though they knew Fenton’s had invented it. Whidden said Dreyer’s former president Ken Cook, who ran Dreyer’s from 1963-1977, was his mentor. The one who actually encouraged him to buy Fenton’s and admitted to him that Fenton’s actually invented Rocky Road. Cook passed away in 1991, so there’s no way to verify that claim, although the online publication Quartzy tried to \u003ca href=\"https://qz.com/quartzy/1376713/who-invented-rocky-road-ice-cream-its-complicated/\" target=\"_blank\" rel=\"noopener\">track it down\u003c/a>.\u003c/li>\n\u003cli>Then there’s the even more radical theory that, in fact, Rocky Road was born in Topeka, Kansas. There is a recipe in a candy cookbook printed there that predates either Fenton’s or Dreyer’s. It calls for honey whip instead of marshmallows.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_11775080\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11775080\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/Screen-Shot-2019-09-17-at-1.21.14-PM-800x624.png\" alt=\"\" width=\"800\" height=\"624\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/Screen-Shot-2019-09-17-at-1.21.14-PM-800x624.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/Screen-Shot-2019-09-17-at-1.21.14-PM-160x125.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/Screen-Shot-2019-09-17-at-1.21.14-PM.png 982w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rigby’s Reliable Candy Teacher (this edition published 1920 in Topeka, Kansas) includes a recipe for Rocky Road that predates either Fenton’s or Dreyer’s.\u003c/figcaption>\u003c/figure>\n\u003cp>Ice cream expert Amy Ettinger said this theory doesn’t count. Rocky Road definitely came from Oakland. And who cares who invented it?\u003c/p>\n\u003cp>“At the end of the day I don’t know that it matters,” said Ettinger. I mean, if both places are creating really good scoops of Rocky Road ice cream now, and they both have their little twist on it. How important is it who the original inventor was?”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>This week we’re dishing up some of our favorite stories from our \u003ca href=\"https://www.kqed.org/news/series/golden-state-plate/\" rel=\"noopener noreferrer\" target=\"_blank\">Golden State Plate series\u003c/a>, which explores the backstory behind some iconic California-born food and drinks.\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://itunes.apple.com/us/podcast/the-california-report-magazine/id1314750545?mt=2\" rel=\"noopener noreferrer\" target=\"_blank\">Listen to these and more in-depth storytelling by subscribing to The California Report Magazine podcast.\u003c/a>\u003c/em>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/news/11720617/pisco-punch-the-pricey-san-francisco-cocktail-that-was-a-gold-rush-knock-out\" rel=\"noopener noreferrer\" target=\"_blank\">Pisco Punch: The Pricey San Francisco Cocktail That Was a Gold Rush Knockout\u003c/a>\u003c/h2>\n\u003cp>If you’re a cocktail drinker, you’ve probably tasted a few Pisco Sours in your time. The pale foamy drink is made with Pisco - a highly potent Peruvian brandy. The first recipe for the Pisco Sour came from Peru, back in the 1940s. But many years before that, 19th century San Francisco was gripped by a craze for another Pisco concoction that maybe should have come with a health warning. KQED's Carly Severn takes us back to the time of the Gold Rush.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/news/11732648/flamin-hot-cheetos-the-humble-beginnings-of-a-junk-food\" rel=\"noopener noreferrer\" target=\"_blank\">Flamin’ Hot Cheetos: The Humble Beginnings of a Junk Food\u003c/a>\u003c/h2>\n\u003cp>These days, some folks can’t seem to get enough of Flamin’ Hot Cheetos. This spicy, California-born snack has a devoted following. Bianca Taylor tells us more about the person who invented them. Richard Montañez worked as a janitor at a Frito-Lay factory for nearly two decades before he came up with his concoction. He had grown up picking grapes, living on a farm for migrant workers near Rancho Cucamonga with his 10 siblings.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/news/11742748/unwrapping-the-california-origins-of-the-fortune-cookie\" rel=\"noopener noreferrer\" target=\"_blank\">Unwrapping the California Origins of the Fortune Cookie\u003c/a>\u003c/h2>\n\u003cp>What comes with the check at almost every Chinese restaurant? Fortune cookies. Like orange slices after a blood draw or apples at San Francisco’s Fillmore, they're a given. But how did they come to be? Are they really Chinese? And if so, why do they serve them at the Japanese Tea Garden in San Francisco's Golden Gate Park? The California Report’s Suzie Racho unravels a mystery.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/news/11720665/what-makes-your-salad-taste-like-california-hidden-valley-ranch\" rel=\"noopener noreferrer\" target=\"_blank\">What Makes Your Salad Taste Like California? Hidden Valley Ranch\u003c/a>\u003c/h2>\n\u003cp>This “Golden State Plate” story is about something as ubiquitous as ketchup and mustard: ranch dressing. It’s everywhere, and it’s a California concoction. As Peter Gilstrap tells us, the place that gave the creamy buttermilk dressing its name was a real ranch on the Central Coast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"tagline": "Art is where you find it",
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"soldout": {
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"tagline": "A new future for housing",
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"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
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"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
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