In order to serve whole pig lechon—a Filipino party staple—first the crispy skin has to be separated from the meat. (Kristen Murakoshi)
KQED’s BBQ in the Bay is a series of stories exploring the Bay Area’s multicultural barbecue scene. New installments will post every day from June 28–July 1.
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here’s a fiesta happening at the Winslow Center in Concord to celebrate a young bio science major’s graduation from UC Irvine. Upstairs, in the decorated banquet hall, Marilu Pho welcomes guests to her daughter Taylor’s graduation party while Polynesian dancers hurriedly get dressed before their performance begins. “Sorry, the boba people aren’t here yet,” Pho apologizes, detailing all the food she ordered. In addition to the boba station, there’s also a taco bar and a company on hand to make Filipino-style paella.
But the star of the spread—and of any Filipino party—is the crackly, golden-skinned roast pig known as lechon. Spanish colonizers in the 1600s chose that name to describe the suckling pigs they saw native Filipinos slowly roasting whole over coals. But people in the Philippines have been serving some version of lechon to mark special occasions since well before that, starting when their Austronesian ancestors settled in the islands and brought domesticated pigs and other animals.
For their daughter’s graduation party, the Pho family has ordered their lechon from Concord’s Oriental Food Market, a Filipino grocer and catering company, whose owners cooked the 60-pound pig in an industrial-sized roaster just a few hours before the party. It makes for a beautiful centerpiece: perfectly golden-brown skin on all sides, steaming in places where the meat is falling away from the bone, from its snout and perma-grin to the end of its piggy tail.
With large gatherings suspended for more than two years because of COVID-19, this particular pig seems even more celebratory than usual. I ask Marilu, “Why the lechon?” After all, the rest of the party’s multicultural spread is as modern as it is diverse.
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She says simply, “Because it’s tradition, you know?”
For Filipino Americans like me, lechon isn’t only a tradition passed down by our parents and grandparents; it’s also a point of pride. I come from a region in the Philippines called Pampanga, which the late chef Anthony Bourdain praised for having the best food in the entire country. “Pampanga first, Philippines second?” he asked his host the first time his show No Reservations filmed an episode in Manila. In other words, we Kampampangans know our food. But for Filipinos, our love of lechon transcends even regional loyalties. Like it did with our ancestors, this allegiance traveled with us to America to remind us of home, no matter how far we actually were from our loved ones. There is no fiesta worth having without our lechon—it’s our national dish, alongside adobo and lumpia.
In that same episode of No Reservations, Bourdain travels to Cebu—the birthplace of lechon—and declares it “the best pig ever,” thus cementing his legacy as the Philippines’ favorite American chef. It meant something for him to say that: Bourdain had traveled the world 10 times over; he’d eaten the most delicious things in the most iconic food cities. But he’d decided that lechon was the best. And of course, he was right.
The Taste of Childhood
Back to the party: It’s Ed Pho’s first time breaking down the lechon, but he’s done his research. Everyone stands around to watch him pull one whole side of the crunchy skin away from the succulent meat, which is still hot from being taken off the spit less than an hour before. For early-arriving guests, it’s a rare opportunity to see this process; usually, the pig seems to just arrive already divided and ready to eat. While he works at the pig with a pair of big kitchen shears, Ed regales us with his knowledge of lechon. His ethnic background is Vietnamese, but he married into Marilu’s big Filipino family.
“In Cebu, they stuff it with lots of herbs and lemongrass,” he says, “but this one is done Manila-style.” The Manila style relies less on stuffing the pig with tamarind and lemongrass and more on classic preparation: garlic salt, bay leaves, fresh-cracked pepper. But it’s all about the lechon sauce. As he nears the bottom of the pig, he pulls off a tender morsel for me to taste. “This is the best part,” he says excitedly, gesturing toward the plates for me to do the honors of the first official bite.
I take the piece in reverence and spoon over some homemade lechon sauce—a sweet, liver-based gravy that Oriental Food Market chef Alex Gaerlan had sent along with the pig. I sandwich the meat between two pieces of crackling and take a loud, obnoxiously crispy bite.
It tastes like childhood to me. When I was a kid, a whole lechon was reserved only for weddings and golden anniversaries. I remember being eye-level to many of these lechons at family parties, macabrely willing myself into a staring contest while I wondered whose family dog would get to enjoy an ear, maybe even a leftover hind quarter. And as a Philippine-born, American-raised citizen, as I got older, I started to realize that the tradition of serving lechon at family parties seemed to be happening less and less often. Maybe it’s the health-consciousness of Filipino Americans who are adopting more plant-based diets, or the fact that we no longer live barangay-style, in clans of large extended families.
The last lechon I remember eating was one I chose myself in the backyard of my grandparents’ home in Concepcion, Tarlac, when I was 15 years old. I chose the fattest of two pigs in the sty and sprayed it off with the hose. The next morning, I was awakened by the squealing pig being taken to the slaughter. When it returned a few hours later in the bottom of my cousin’s tricycle, it was already flayed and ready to be roasted.
When that lechon was presented at the fiesta for my Lolo and Lola’s 50th anniversary, the guilt of swine assassination made way to furtive acceptance: We are Filipinos. We roast and eat pig. This Is What We Do.
Sari-Sari Store
Where, then, do Bay Area Filipino Americans go when they need a whole pig for a party? In the Concord area, the answer is clear: Oriental Food Market.
A few hours before the Pho family’s graduation fiesta, co-owner Sherrie Gaerlan welcomes patrons to the shop while keeping an eye on her husband Alex as he roasts the lechon in the back. The front of the store is Sherrie’s domain. It’s where she sells small tubs of garlic peanuts, rents out Filipino DVDs and even helps customers purchase the “cheapest air fares to Philippines,” according to the yellow sign emblazoned over the front window. There are two clocks on the wall showing the time difference between the Philippines and California and a stack of business cards with both her and her husband’s names on the front.
“It was my idea to buy this business,” Gaerlan says, recalling her decision to take over the grocery store that had served Concord’s Fil-Am community since 1983. She remembers eying the gem of a location on her way to work as a subrogation specialist at the car insurance company AAA down the street. Eventually, Alex also left his job as a contractor for FedEx and began cooking in the back to help out.
According to Sherrie, the persistence required for her position as a subrogation specialist—to go after at-fault drivers’ insurance companies to recoup costs for accident victims—gave her the resolve to eventually take over Oriental Food Market. “If I put this same amount of work in my own business,” she remembers thinking back then, “I may be able to go somewhere, so that’s what encouraged me to look for a business to run.”
“When we took the business over, Oriental Food Market, they kept the name. I was never really a fan of that name,” the Gaerlans’ eldest child, Graham, says, laughing. “It’s been around, it was a staple in the community for a long time. It was really all over the place. But they figured it out.”
When the family immigrated from the Philippines in 1991, Graham remembers being home after school with his younger sister and waiting all day for his parents to come home. Still, he grappled with why his mom would purchase such a fixer-upper of a business during his senior year of high school. “I didn’t really understand the passion for starting a business that had so many different avenues. You’re talking about a sari-sari store,” he says, using the Tagalog term for a neighborhood convenience store. “It can also be catering and cooked food.”
Judging from the wide array of services Sherrie offers at the front of the store, OFM still provides a touchpoint for many Filipinos longing for home. Graham, who credits his own work ethic to watching his parents grind, likens their boldness and “entrepreneur spirit” to the sacrificial decisions many immigrants make leaving their motherland.
“When we were in the Philippines, my mom would often tell me that when she was pregnant with me, she would go around and sell pre-packed sandwiches at the bank she worked at. This is her, 21 years old, hustling. My mom has always been that way.”
Competing With Giants
In the end, the roast pigs are what saved the business.
Alex lifts the finished lechon out of the industrial roaster he bought over a decade ago. He rests the pig inside of three coconut milk boxes lined with banana leaves. This particular specimen is 10 pounds heavier than most of the pigs he roasts, and he likes it that way. When Alex taught himself how to cook Filipino food and, later, lechon, he looked for a high-quality supplier that took care of the animals from feed to slaughter. He found it in Oakland-based company PacAgri Foods. He wanted to rid the Filipino catering world of skinny tableside lechons.
It was this passion for quality that allowed OFM to survive in the catering world, where Alex took the basics he learned growing up in the Philippines and applied it to their new venture. “My mom is from Pampanga but she grew up in Manila already. Usually Kapampangans, they love to cook, right? You know, my mom doesn’t know how to cook.”
Still, Alex’s self-taught repertoire was good enough to compete with the “giants” who moved into Concord in 2009: Seafood City and Ranch 99. These large-chain Asian mega-supermarkets swallowed up nearly every Filipino and small Asian grocer in the area. Back then, Sherrie hadn’t yet figured out what might save her business, with the “giants” not just competing with their vast inventory and cheaper prices, but also poaching customers who wanted the other services that OFM provided, like passport renewal and sending remittances home. Sherrie and Alex didn’t know it then, but the lechon catering services that they introduced around that time were what would keep their little store going for another decade plus.
It’s that same adaptability and ingenuity that has sustained the market through a tragic two years of COVID-related business closures in the restaurant industry. “The catering stopped, because no one wants to do any other parties because of COVID,” Sherrie explains. “But what made us survive was all these apps: DoorDash, UberEats and Postmates. We never closed.”
Even as many of their neighbors were forced to close their doors, she recalls, the steady stream of online orders kept Oriental Food Market afloat: “So I told my husband, ‘See how the Good Lord helped us? When one door closes, three doors open.’ I’m almost crying now, to remember those times, ‘cause it’s not easy, you know?”
More BBQ
For now, even as the Filipino parties have started up again, Alex can only handle two orders of lechon a weekend. He’s having trouble finding help, like every restaurant has after the pandemic. But his lechon business is still known for being the best in the area. For now, it’s also one of the only fully operational sites that’s still roasting whole pigs. While Sherrie used to do all of the cooking at home, now she won’t even step into the back kitchen—Alex’s domain—because knowing their roles well is what helped this mom-and-pop survive two decades.
“Even when he cooks sinigang, he puts good gulay,” Sherrie says of her husband’s kitchen skills. “It’s not like nalanta, or already old. He doesn’t want to compromise on the ingredients because he said, ‘I can be a good cook, but it may not turn out good if I put not-so-good ingredients.’”
You can still find Sherrie in her domain—the front of the shop—as she focuses on her clientele that she’s remained close with. She knows that with Seafood City and Ranch 99, the employees just work there. They don’t really care about each and every customer that walks in the door. “I used to be a matchmaker here, I used to be ‘Sister Sherrie’ ’cause people would come and just pour their hearts out. Where can you get that? That a person would trust their innermost problems, and then tell you and then get their worries [out], and you provide them your advice. But that’s just me,” she laughs. “That’s how I do business, the personal touch. There’s a story behind each bite.”
All the Gusto
Back at the graduation party, the lechon tasting gives way to more offerings of food and drink—more ways for the host to show they care about their guests like a true Filipino. Though the food is a bridge back home for many of us balikbayans, it’s the sincere hospitality and warmth for everyone at the party that makes us family, even if we are not.
“Have you eaten yet?” the elders ask, and you must always pretend you have not. No matter how full you are, how stuffed to the brim with party food you become, you must not turn down a piece of the prized lechon because you never know when a party like this will come again—if we are even allowed to gather like this again.
So you take a plate, you take a bite, and you savor it the way it’s meant to be appreciated—with panache and all the gusto of your ancestors’ spirit. Just don’t forget the sauce.
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Rocky Rivera is a journalist, emcee, author and activist from San Francisco. She has four musical projects out, three of those with her label Beatrock Music. She released her first book last year, entitled Snakeskin: Essays by Rocky Rivera.
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Born and raised in Wales, she started her career in London, as a music journalist for uproarious rock ’n’ roll magazine, \u003cem>\u003ca href=\"https://www.kerrang.com/features/an-oral-history-of-alternative-tentacles-40-years-of-keeping-punk-alive/\">Kerrang!\u003c/a>\u003c/em>. In America, she got her start at alt-weeklies including \u003ca href=\"https://archives.sfweekly.com/sanfrancisco/ArticleArchives?author=2127078&excludeCategoryType=Blog\">\u003cem>SF Weekly\u003c/em>\u003c/a> and the \u003ca href=\"https://www.villagevoice.com/author/raealexandra/\">\u003cem>Village Voice\u003c/em>\u003c/a>, and freelanced for a great many other publications. Her undying love for San Francisco has, more recently, turned her into \u003ca href=\"https://www.kqed.org/arts/tag/bayareahistory/\">a history nerd\u003c/a>. In 2023, Rae was awarded an SPJ Excellence in Journalism Award for Arts & Culture.","avatar":"https://secure.gravatar.com/avatar/d5ef3d663d9adae1345d06932a3951de?s=600&d=blank&r=g","twitter":"raemondjjjj","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"news","roles":["editor"]},{"site":"pop","roles":["editor"]},{"site":"bayareabites","roles":["editor"]},{"site":"science","roles":["editor"]}],"headData":{"title":"Rae Alexandra | KQED","description":"Staff Writer","ogImgSrc":"https://secure.gravatar.com/avatar/d5ef3d663d9adae1345d06932a3951de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d5ef3d663d9adae1345d06932a3951de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/ralexandra"},"ltsai":{"type":"authors","id":"11743","meta":{"index":"authors_1591205172","id":"11743","found":true},"name":"Luke Tsai","firstName":"Luke","lastName":"Tsai","slug":"ltsai","email":"ltsai@kqed.org","display_author_email":true,"staff_mastheads":["arts"],"title":"Food Editor","bio":"Luke Tsai is KQED's food editor and resident stinky tofu connoisseur. Prior to KQED, he was an editor at Eater SF, \u003cem>San Francisco \u003c/em>magazine, and the \u003cem>East Bay Express\u003c/em>, and his work has also appeared in TASTE, the \u003cem>San Francisco Chronicle\u003c/em>, and the \u003cem>Best Food Writing\u003c/em> anthology. When he isn't writing or editing, you'll find him eating most everything he can get his hands on.","avatar":"https://secure.gravatar.com/avatar/d1ff591a3047b143a0e23cf7f28fcac0?s=600&d=blank&r=g","twitter":"theluketsai","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"","roles":["editor"]},{"site":"arts","roles":["administrator"]},{"site":"bayareabites","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Luke Tsai | KQED","description":"Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d1ff591a3047b143a0e23cf7f28fcac0?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d1ff591a3047b143a0e23cf7f28fcac0?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/ltsai"},"achazaro":{"type":"authors","id":"11748","meta":{"index":"authors_1591205172","id":"11748","found":true},"name":"Alan Chazaro","firstName":"Alan","lastName":"Chazaro","slug":"achazaro","email":"agchazaro@gmail.com","display_author_email":true,"staff_mastheads":["arts"],"title":"Food Writer and Reporter","bio":"Alan Chazaro is the author of \u003cem>This Is Not a Frank Ocean Cover Album\u003c/em> (Black Lawrence Press, 2019), \u003cem>Piñata Theory\u003c/em> (Black Lawrence Press, 2020), and \u003cem>Notes from the Eastern Span of the Bay Bridge\u003c/em> (Ghost City Press, 2021). He is a graduate of June Jordan’s Poetry for the People program at UC Berkeley and a former Lawrence Ferlinghetti Fellow at the University of San Francisco. He writes about sports, food, art, music, education, and culture while repping the Bay on \u003ca href=\"https://twitter.com/alan_chazaro\">Twitter\u003c/a> and \u003ca href=\"https://www.instagram.com/alan_chazaro/?hl=en\">Instagram\u003c/a> at @alan_chazaro.","avatar":"https://secure.gravatar.com/avatar/ea8b6dd970fc5c29e7a188e7d5861df7?s=600&d=blank&r=g","twitter":"alan_chazaro","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"news","roles":["editor"]}],"headData":{"title":"Alan Chazaro | KQED","description":"Food Writer and Reporter","ogImgSrc":"https://secure.gravatar.com/avatar/ea8b6dd970fc5c29e7a188e7d5861df7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/ea8b6dd970fc5c29e7a188e7d5861df7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/achazaro"},"tpham":{"type":"authors","id":"11753","meta":{"index":"authors_1591205172","id":"11753","found":true},"name":"Thien 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Ice Cream on Tuesday — No Catch | KQED","labelTerm":{},"content":"\u003cp>If free ice cream sounds like a rewarding encore to finishing your taxes, look no further: Ben & Jerry’s is giving away free ice cream at its storefronts for eight hours, from noon–8 p.m., on Tuesday, April 16.\u003c/p>\n\u003cp>Visitors get one cone or cup each per visit and, notably, can come back as many times as they want on Tuesday for more. There is no catch — just walk up and leave with any flavor of your choice.\u003c/p>\n\u003cp>The company started Free Cone Day at its U.S. shops in 1993, and boasts that by 2015, it began giving away over 1 million cones in a single day.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13933705']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Ben & Jerry’s has also given away free ice cream on special occasions to \u003ca href=\"https://www.sfchronicle.com/local/article/Ben-Jerry-s-giving-away-ice-cream-for-police-15350523.php\">support police accountability\u003c/a>, and to marijuana buyers to \u003ca href=\"https://www.usatoday.com/story/money/2019/04/19/4-20-ben-jerrys-offers-free-ice-some-california-pot-buyers/3520130002/\">raise awareness about racial inequities in the criminal justice system\u003c/a>. Earlier this year, \u003ca href=\"https://www.ufcw.org/actions/campaign/ben-jerrys-union/\">Ben & Jerry’s workers\u003c/a> in Vermont ratified their \u003ca href=\"https://www.rakevt.org/2024/01/18/ben-jerrys-workers-ratify-landmark-first-union-contract/\">first union contract\u003c/a>.\u003c/p>\n\u003cp>The annual free ice cream day went on hold during the pandemic, but returned in 2023.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>See the Ben & Jerry’s locations giving out free ice cream on April 16 below:\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003cbr>\nHaight-Ashbury (1480 Haight Street, San Francisco)\u003cbr>\nFisherman’s Wharf (Pier 41, San Francisco)\u003cbr>\nThe Argonaut Hotel (475 Jefferson Street, near Fisherman’s Wharf, San Francisco)\u003c/p>\n\u003cp>\u003cstrong>Oakland\u003c/strong>\u003cbr>\nJack London Square (505 Embarcadero W., Oakland)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Napa\u003c/strong>\u003cbr>\nDowntown Napa (1136 Main St., Napa)\u003c/p>\n\n","blocks":[],"excerpt":"Ben & Jerry's reprises its annual Free Cone Day.","status":"publish","parent":0,"modified":1713201188,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":246},"headData":{"title":"Free Ice Cream at Ben & Jerry's on Tuesday, April 16 | KQED","description":"Ben & Jerry's reprises its annual Free Cone Day.","ogTitle":"You Can Get Free Ice Cream on Tuesday — No Catch","ogDescription":"","ogImgId":"","twTitle":"You Can Get Free Ice Cream on Tuesday — No Catch","twDescription":"","twImgId":"","socialTitle":"Free Ice Cream at Ben & Jerry's on Tuesday, April 16 %%page%% %%sep%% KQED"},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13955953/free-ice-cream-ben-jerrys-april-16","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If free ice cream sounds like a rewarding encore to finishing your taxes, look no further: Ben & Jerry’s is giving away free ice cream at its storefronts for eight hours, from noon–8 p.m., on Tuesday, April 16.\u003c/p>\n\u003cp>Visitors get one cone or cup each per visit and, notably, can come back as many times as they want on Tuesday for more. There is no catch — just walk up and leave with any flavor of your choice.\u003c/p>\n\u003cp>The company started Free Cone Day at its U.S. shops in 1993, and boasts that by 2015, it began giving away over 1 million cones in a single day.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13933705","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Ben & Jerry’s has also given away free ice cream on special occasions to \u003ca href=\"https://www.sfchronicle.com/local/article/Ben-Jerry-s-giving-away-ice-cream-for-police-15350523.php\">support police accountability\u003c/a>, and to marijuana buyers to \u003ca href=\"https://www.usatoday.com/story/money/2019/04/19/4-20-ben-jerrys-offers-free-ice-some-california-pot-buyers/3520130002/\">raise awareness about racial inequities in the criminal justice system\u003c/a>. Earlier this year, \u003ca href=\"https://www.ufcw.org/actions/campaign/ben-jerrys-union/\">Ben & Jerry’s workers\u003c/a> in Vermont ratified their \u003ca href=\"https://www.rakevt.org/2024/01/18/ben-jerrys-workers-ratify-landmark-first-union-contract/\">first union contract\u003c/a>.\u003c/p>\n\u003cp>The annual free ice cream day went on hold during the pandemic, but returned in 2023.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>See the Ben & Jerry’s locations giving out free ice cream on April 16 below:\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003cbr>\nHaight-Ashbury (1480 Haight Street, San Francisco)\u003cbr>\nFisherman’s Wharf (Pier 41, San Francisco)\u003cbr>\nThe Argonaut Hotel (475 Jefferson Street, near Fisherman’s Wharf, San Francisco)\u003c/p>\n\u003cp>\u003cstrong>Oakland\u003c/strong>\u003cbr>\nJack London Square (505 Embarcadero W., Oakland)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Napa\u003c/strong>\u003cbr>\nDowntown Napa (1136 Main St., Napa)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13955953/free-ice-cream-ben-jerrys-april-16","authors":["185"],"programs":["arts_140"],"categories":["arts_1","arts_12276"],"tags":["arts_1297","arts_659","arts_22078","arts_585"],"featImg":"arts_13955963","label":"source_arts_13955953"},"arts_13955884":{"type":"posts","id":"arts_13955884","meta":{"index":"posts_1591205157","site":"arts","id":"13955884","found":true},"guestAuthors":[],"slug":"sunnyvale-late-night-food-24-hour-indian-grocery-apni-mandi-apna-bazar","title":"Sunnyvale’s Hottest Late-Night Food Spot Is the 24-Hour Indian Grocery Store","publishDate":1712884798,"format":"aside","headTitle":"Sunnyvale’s Hottest Late-Night Food Spot Is the 24-Hour Indian Grocery Store | KQED","labelTerm":{},"content":"\u003cfigure id=\"attachment_13955888\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955888\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi.jpg\" alt=\"A spread of Indian food on an outdoor table, including a rice combination tray, two samosas, a mango lassi and a plate of dahi puri. A man puts one of the dahi puri in his mouth.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Near midnight, all of the tables outside of Apni Mandi were occupied by diners feasting on chaat and curry. The Sunnyvale grocery store serves hot food 24 hours. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. 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/i>\u003c/p>\n\u003cp>One of my personal oddities is that I love going to the grocery store late at night, strolling the fluorescent-lit aisles of my local Safeway a few minutes before closing, when the place resembles a ghost town. There is a sort of Zen-like quietude, I find, to being the only person in the freezer aisle picking out a tub of ice cream, or contemplating the 17 different varieties of instant noodles. In these days of still-mostly-remote work, sometimes it’s the only time I leave the house all day.\u003c/p>\n\u003cp>Not that any of this could have prepared me for the mind-boggling crowd of produce browsers, chai drinkers and late-night snackers; the heaps of bagged spices and upbeat Bhangra music; and, all together, the glorious chaos of an Indian grocery store at midnight. Specifically, the 24-hour \u003ca href=\"https://apnabazar.com/\">Apni Mandi\u003c/a> (formerly \u003ca href=\"https://www.instagram.com/sunnyvale_adda/\">Apna Bazar\u003c/a>) supermarket in Sunnyvale.\u003c/p>\n\u003cp>Of course, it was news to us that there even \u003ci>is \u003c/i>a 24-hour Indian grocery store in the Bay Area, much less one that sells hot vegetarian curries and chaat at all hours of the night. But even knowing that the place existed in theory, we were amazed to see just how many people — all ages, almost exclusively South Asian — had come to the grocery store past 11 o’clock at night. Outside, the eight or nine umbrella-topped tables in front of the store were all occupied by groups of friends making happy conversation over spreads of roti, curry platters and pani puri, devouring the food in the half-darkness. The only light came from the big, neon-yellow “Apni Mandi” sign glowing overhead.\u003c/p>\n\u003cp>Inside, the aisles were jam-packed with shoppers loading their carts with various sundries — a bag of onions, a bunch of half-ripe bananas, some Maggi noodles. More than a few just stood there chatting with a cup of (quite tasty) hot chai in hand, poured from the free chai dispenser at one end of the store. Others stood in line at a kiosk dedicated to selling assorted Indian cakes and sweets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If my typical late-night grocery jaunts are more of a soothing, slightly antisocial balm, this felt electric — reminiscent of my favorite night markets in Asia.\u003c/p>\n\u003cfigure id=\"attachment_13955889\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955889\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside.jpg\" alt=\"A crowd of people waiting in line to order food inside an Indian grocery store. \" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The longest line is at the hot food kiosk, where customers can choose from a variety of chaat, flatbreads and vegetarian curries. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By far the longest of the lines was the one for hot food. For 24 hours a day, customers can choose from an assortment of chaat, flatbreads and vegetarian curries, a \u003ca href=\"https://www.yelp.com/biz_photos/apna-bazar-sunnyvale?select=3570jvAKSEfKa0hWChZlHg\">rotating selection\u003c/a> of which are displayed in Apni Mandi’s steam table setup. There is, I’ll admit, a certain intimidation factor to ordering here if you’re a first-timer not fluent in the vocabulary of kulchas and bhaturas. When you get to the front of the line, none of the curries are labeled, nor is it obvious what anything on the chaat menu even \u003ci>is\u003c/i> if you haven’t had it before, and the long line behind you might add to the pressure.\u003c/p>\n\u003cp>But look: My feeling is that it’s healthy and character-building for every American to experience this mild level of discomfort at least once in a while — and when it’s in the service of procuring delicious food, who can complain? For the record, Apni Mandi’s friendly employees were happy to answer our questions, and, in a pinch, the smile-and-point method works perfectly well.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13954983,arts_13954112,arts_13954597']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>For just $8.99, the thali platter comes with rice, onions, roti and your choice of two of the day’s curries. The kadhi pakora was savory and tangy, with bits of vegetable fritter that had soaked in the sauce until they were pleasantly soggy. On the other end of the flavor spectrum, the paneer makhani was a chunky tomato-based curry with a wonderful zip of heat. Lunch, dinner, 3 a.m. snack, it doesn’t matter: This thali would make a fantastic meal at any time of day.\u003c/p>\n\u003cp>But really, everything we wound up ordering was delicious (and absurdly reasonable in price). The market’s hallmarks include its fresh, fat samosas, which come two to an order, with an aggressively well-spiced potato filling — the perfect thing to help you sort yourself out if you’ve had a little too much to drink. And the dahi puri are simply a delight: Close cousins to the better-known pani puri, the crispy semolina shells are topped with spices, tamarind chutney, yogurt and little crispy noodles. Try fitting the whole thing in your mouth at once for the ideal tangy-spicy-sweet bite.\u003c/p>\n\u003cp>With apologies, then, to my local Safeway, let us give praise to the 24-hour Indian grocer — to the pleasures of the hot food stand and the prospect of leaving home at midnight for the express purpose of sipping hot chai with friends in the produce aisle. Now that I’ve experienced it in all its glory, I’m afraid there’s no turning back.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/sunnyvale_adda/\">\u003ci>Apni Mandi\u003c/i>\u003c/a>\u003ci> is open 24/7 at 1111 W. El Camino Real Ste. 107 in Sunnyvale.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"In the South Bay, Apni Mandi is the place to be for delicious midnight chaat, thalis and chai.","status":"publish","parent":0,"modified":1712956118,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":965},"headData":{"title":"Sunnyvale’s Best Late-Night Food Is at the 24-Hour Indian Grocery Store | KQED","description":"In the South Bay, Apni Mandi is the place to be for delicious midnight chaat, thalis and chai.","ogTitle":"Sunnyvale’s Hottest Late-Night Food Spot Is the 24-Hour Indian Grocery Store","ogDescription":"","ogImgId":"","twTitle":"Sunnyvale’s Hottest Late-Night Food Spot Is the 24-Hour Indian Grocery Store","twDescription":"","twImgId":"","socialTitle":"Sunnyvale’s Best Late-Night Food Is at the 24-Hour Indian Grocery Store %%page%% %%sep%% KQED"},"source":"The Midnight Diners","sourceUrl":"https://www.kqed.org/arts/tag/the-midnight-diners","sticky":false,"excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13955884/sunnyvale-late-night-food-24-hour-indian-grocery-apni-mandi-apna-bazar","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13955888\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955888\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi.jpg\" alt=\"A spread of Indian food on an outdoor table, including a rice combination tray, two samosas, a mango lassi and a plate of dahi puri. A man puts one of the dahi puri in his mouth.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Near midnight, all of the tables outside of Apni Mandi were occupied by diners feasting on chaat and curry. The Sunnyvale grocery store serves hot food 24 hours. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. 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/i>\u003c/p>\n\u003cp>One of my personal oddities is that I love going to the grocery store late at night, strolling the fluorescent-lit aisles of my local Safeway a few minutes before closing, when the place resembles a ghost town. There is a sort of Zen-like quietude, I find, to being the only person in the freezer aisle picking out a tub of ice cream, or contemplating the 17 different varieties of instant noodles. In these days of still-mostly-remote work, sometimes it’s the only time I leave the house all day.\u003c/p>\n\u003cp>Not that any of this could have prepared me for the mind-boggling crowd of produce browsers, chai drinkers and late-night snackers; the heaps of bagged spices and upbeat Bhangra music; and, all together, the glorious chaos of an Indian grocery store at midnight. Specifically, the 24-hour \u003ca href=\"https://apnabazar.com/\">Apni Mandi\u003c/a> (formerly \u003ca href=\"https://www.instagram.com/sunnyvale_adda/\">Apna Bazar\u003c/a>) supermarket in Sunnyvale.\u003c/p>\n\u003cp>Of course, it was news to us that there even \u003ci>is \u003c/i>a 24-hour Indian grocery store in the Bay Area, much less one that sells hot vegetarian curries and chaat at all hours of the night. But even knowing that the place existed in theory, we were amazed to see just how many people — all ages, almost exclusively South Asian — had come to the grocery store past 11 o’clock at night. Outside, the eight or nine umbrella-topped tables in front of the store were all occupied by groups of friends making happy conversation over spreads of roti, curry platters and pani puri, devouring the food in the half-darkness. The only light came from the big, neon-yellow “Apni Mandi” sign glowing overhead.\u003c/p>\n\u003cp>Inside, the aisles were jam-packed with shoppers loading their carts with various sundries — a bag of onions, a bunch of half-ripe bananas, some Maggi noodles. More than a few just stood there chatting with a cup of (quite tasty) hot chai in hand, poured from the free chai dispenser at one end of the store. Others stood in line at a kiosk dedicated to selling assorted Indian cakes and sweets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If my typical late-night grocery jaunts are more of a soothing, slightly antisocial balm, this felt electric — reminiscent of my favorite night markets in Asia.\u003c/p>\n\u003cfigure id=\"attachment_13955889\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955889\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside.jpg\" alt=\"A crowd of people waiting in line to order food inside an Indian grocery store. \" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The longest line is at the hot food kiosk, where customers can choose from a variety of chaat, flatbreads and vegetarian curries. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By far the longest of the lines was the one for hot food. For 24 hours a day, customers can choose from an assortment of chaat, flatbreads and vegetarian curries, a \u003ca href=\"https://www.yelp.com/biz_photos/apna-bazar-sunnyvale?select=3570jvAKSEfKa0hWChZlHg\">rotating selection\u003c/a> of which are displayed in Apni Mandi’s steam table setup. There is, I’ll admit, a certain intimidation factor to ordering here if you’re a first-timer not fluent in the vocabulary of kulchas and bhaturas. When you get to the front of the line, none of the curries are labeled, nor is it obvious what anything on the chaat menu even \u003ci>is\u003c/i> if you haven’t had it before, and the long line behind you might add to the pressure.\u003c/p>\n\u003cp>But look: My feeling is that it’s healthy and character-building for every American to experience this mild level of discomfort at least once in a while — and when it’s in the service of procuring delicious food, who can complain? For the record, Apni Mandi’s friendly employees were happy to answer our questions, and, in a pinch, the smile-and-point method works perfectly well.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13954983,arts_13954112,arts_13954597","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>For just $8.99, the thali platter comes with rice, onions, roti and your choice of two of the day’s curries. The kadhi pakora was savory and tangy, with bits of vegetable fritter that had soaked in the sauce until they were pleasantly soggy. On the other end of the flavor spectrum, the paneer makhani was a chunky tomato-based curry with a wonderful zip of heat. Lunch, dinner, 3 a.m. snack, it doesn’t matter: This thali would make a fantastic meal at any time of day.\u003c/p>\n\u003cp>But really, everything we wound up ordering was delicious (and absurdly reasonable in price). The market’s hallmarks include its fresh, fat samosas, which come two to an order, with an aggressively well-spiced potato filling — the perfect thing to help you sort yourself out if you’ve had a little too much to drink. And the dahi puri are simply a delight: Close cousins to the better-known pani puri, the crispy semolina shells are topped with spices, tamarind chutney, yogurt and little crispy noodles. Try fitting the whole thing in your mouth at once for the ideal tangy-spicy-sweet bite.\u003c/p>\n\u003cp>With apologies, then, to my local Safeway, let us give praise to the 24-hour Indian grocer — to the pleasures of the hot food stand and the prospect of leaving home at midnight for the express purpose of sipping hot chai with friends in the produce aisle. Now that I’ve experienced it in all its glory, I’m afraid there’s no turning back.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/sunnyvale_adda/\">\u003ci>Apni Mandi\u003c/i>\u003c/a>\u003ci> is open 24/7 at 1111 W. El Camino Real Ste. 107 in Sunnyvale.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13955884/sunnyvale-late-night-food-24-hour-indian-grocery-apni-mandi-apna-bazar","authors":["11743","11753"],"categories":["arts_1","arts_12276"],"tags":["arts_10278","arts_1297","arts_4670","arts_8805","arts_3001","arts_2475","arts_14954","arts_21928","arts_22075"],"featImg":"arts_13955887","label":"source_arts_13955884"},"arts_13955977":{"type":"posts","id":"arts_13955977","meta":{"index":"posts_1591205157","site":"arts","id":"13955977","found":true},"guestAuthors":[],"slug":"calvin-keys-jazz-guitarist-dies-obit-oakland","title":"Calvin Keys, Widely Loved Jazz Guitarist With Endless Soul, Dies at 82","publishDate":1713215781,"format":"standard","headTitle":"Calvin Keys, Widely Loved Jazz Guitarist With Endless Soul, Dies at 82 | KQED","labelTerm":{"site":"arts"},"content":"\u003cp>Calvin Keys, the Oakland-based jazz guitarist who worked with giants like Ray Charles and Ahmad Jamal, and who possessed a unique style both on stage and records, died Sunday afternoon. He was 82. \u003c/p>\n\u003cp>Keys was surrounded at Berkeley’s Alta Bates Medical Center on Sunday by family and loved ones from the Bay Area music scene, said his close friend and musical collaborator, Art Maxwell. The cause of death was complications due to a stroke.\u003c/p>\n\u003cp>“The world has just lost a wonderful person and musician,” said the bassist Henry Franklin, who played and recorded with Keys. “He was very prolific on his instrument, very inventive, and I’m sure he’s got one of the first seats in the big orchestra in the sky.”\u003c/p>\n\u003cfigure id=\"attachment_13956010\" class=\"wp-caption aligncenter\" style=\"max-width: 1264px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-507929027.jpg\" alt=\"\" width=\"1264\" height=\"1920\" class=\"size-full wp-image-13956010\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-507929027.jpg 1264w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-507929027-800x1215.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-507929027-1020x1549.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-507929027-160x243.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-507929027-768x1167.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-507929027-1011x1536.jpg 1011w\" sizes=\"(max-width: 1264px) 100vw, 1264px\">\u003cfigcaption class=\"wp-caption-text\">Calvin Keys performing in San Francisco, circa 1977. \u003ccite>(Tom Copi/Michael Ochs Archives/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to Ray Charles and Ahmad Jamal, Keys played with the likes of Donald Byrd, Lou Donaldson, Bobby Hutcherson, Tony Bennett, Earl “Fatha” Hines, Joe Henderson, Carmen McRea, Pharoah Sanders, Freddie Hubbard, Woody Shaw, Eddie Henderson, Stanley Turrentine and many, many others.\u003c/p>\n\u003cp>Maxwell remembered first seeing Keys at Laney College in Oakland in 1978, and later joining his band for shows at 57th Street Gallery and Geoffrey’s Inner Circle. Eventually he would become Keys’ musical director, and played with him for the past decade.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Calvin was the real deal,” Maxwell said. “He was a very handsome man, very warm, and extremely nice to almost everybody.” \u003c/p>\n\u003cp>Maxwell recalled when Keys, a few years ago, successfully petitioned Spotify to pay him for royalties due. “He took me out to a restaurant,” Maxwell said, “and said ‘Go ahead, get the best steak! Get everything, dessert, whatever you want!’ That was Calvin.”\u003c/p>\n\u003cfigure id=\"attachment_13956008\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/5.jpg\" alt=\"\" width=\"1920\" height=\"1431\" class=\"size-full wp-image-13956008\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/5.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/5-800x596.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/5-1020x760.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/5-160x119.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/5-768x572.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/5-1536x1145.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Calvin Keys. \u003ccite>(Artist photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Calvin Keys was born Feb. 6, 1942 in Omaha, Nebraska. As a young boy, his father, a drummer, used to sneak him into local ballrooms to hear performers like Little Richard and James Brown. He would soon learn guitar, and join jam sessions in town with touring artists like George Benson and Brother Jack McDuff. At the age of 15, Keys moved to Kansas City and soon began touring as a young teenager.\u003c/p>\n\u003cp>Keys played in top trios with popular organists like Jimmy McGriff and Jimmy Smith, and worked with Ray Charles on and off for 15 years. A move to Los Angeles in the late 1960s connected him with the Black Jazz record label, for which he recorded two era-defining albums: 1971’s \u003cem>Shawn-Neeq\u003c/em> and 1974’s \u003cem>Proceed With Caution\u003c/em>. He moved to the Bay Area in 1975.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Watch\u003c/strong>: \u003ca href=\"https://www.youtube.com/live/pC0Qa1zJmrM?si=DF1HedoMKLdhiH5J&t=3907\">Calvin Keys on stage at KQED, interviewed by Bianca Taylor\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>After joining pianist Ahmad Jamal’s group, Keys spent six years touring and recording with the jazz giant. He sometimes told the story of Miles Davis, an avowed Jamal fan, once asking Jamal after a show if he could audition Keys for his own group — an offer Keys declined. \u003c/p>\n\u003cfigure id=\"attachment_13956007\" class=\"wp-caption aligncenter\" style=\"max-width: 1535px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/16.jpg\" alt=\"\" width=\"1535\" height=\"1920\" class=\"size-full wp-image-13956007\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/16.jpg 1535w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/16-800x1001.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/16-1020x1276.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/16-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/16-768x961.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/16-1228x1536.jpg 1228w\" sizes=\"(max-width: 1535px) 100vw, 1535px\">\u003cfigcaption class=\"wp-caption-text\">Calvin Keys on stage with his hollow-body guitar on stage. Keys performed at small clubs and community events into his 80s. \u003ccite>(Artist photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gregory Howe, the Bay Area producer and musician who under his Wide Hive Records label released four albums by Keys starting in 2000, said that Keys “was just an authoritative voice on his instrument.” He recalled his first experience with Keys in the recording studio, when he nailed a guitar solo in one take. \u003c/p>\n\u003cp>“He arrived in this \u003cem>huge\u003c/em> ’70s Cadillac,” Howe said. “We had this little recording studio in North Beach, and we couldn’t find anywhere to park the car!”\u003c/p>\n\u003cp>[aside postID='arts_13935159']Howe also remembered Keys’ sharp personal style, and how he would show up to record in “really clean” outfits that matched his high-class talent. \u003c/p>\n\u003cp>“When he would play, you \u003cem>had\u003c/em> to listen,” Howe said. “The way he could weave a solo, I don’t know any other guitarist that had that caliber of soulfulness and musical strength.”\u003c/p>\n\u003cp>Keys enjoyed a small renaissance in the 2010s as his early albums garnered more attention, including in places as distant as Europe and Japan. In 2012, the Bay Area label Tompkins Square reissued \u003cem>Shawn-Neeq\u003c/em>; \u003cem>Proceed With Caution\u003c/em> and 1985’s \u003cem>Full Court Press\u003c/em> have also been reissued in recent years. \u003c/p>\n\u003cfigure id=\"attachment_13956009\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/61i8yhpYBqL._UF10001000_QL80_.jpg\" alt=\"\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-13956009\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/61i8yhpYBqL._UF10001000_QL80_.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/61i8yhpYBqL._UF10001000_QL80_-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/61i8yhpYBqL._UF10001000_QL80_-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/61i8yhpYBqL._UF10001000_QL80_-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/61i8yhpYBqL._UF10001000_QL80_-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/61i8yhpYBqL._UF10001000_QL80_-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Calvin Keys’ first album as a leader, ‘Shawn-Neeq,’ has been reissued multiple times since its release in 1971. \u003ccite>(Black Jazz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keys was a teacher at the Oakland Public Conservatory and frequently taught his skills to the younger generation at camps and in private lessons.\u003c/p>\n\u003cp>On stage, Keys continued to perform locally, including at clubs like Yoshi’s, up to the end. He refused suggestions to retire, even as he underwent quadruple bypass surgery in 1997 and back surgery in recent years, Maxwell said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Terrace Martin, the famed keyboardist and hip-hop producer, and Keys’ godson, \u003ca href=\"https://www.instagram.com/p/C5yGq43r6gh/?hl=en&img_index=1\">said on Instagram\u003c/a>: “A true master teacher has transitioned. Rest in power, love and peace to Calvin Keys. I love you.”\u003c/p>\n\n","blocks":[],"excerpt":"The stylish Oakland guitarist, remembered as innovative and generous, played with dozens of jazz greats.","status":"publish","parent":0,"modified":1713399419,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":881},"headData":{"title":"Calvin Keys, Jazz Guitarist With Endless Soul, Dies at 82 | KQED","description":"The stylish Oakland guitarist, remembered as innovative and generous, played with dozens of jazz greats.","ogTitle":"Calvin Keys, Widely Loved Jazz Guitarist With Endless Soul, Dies at 82","ogDescription":"","ogImgId":"","twTitle":"Calvin Keys, Widely Loved Jazz Guitarist With Endless Soul, Dies at 82","twDescription":"","twImgId":"","socialTitle":"Calvin Keys, Jazz Guitarist With Endless Soul, Dies at 82 %%page%% %%sep%% KQED"},"audioUrl":"https://traffic.omny.fm/d/clips/0af137ef-751e-4b19-a055-aaef00d2d578/ffca7e9f-6831-41c5-bcaf-aaef00f5a073/f582ee74-90eb-466c-aa23-b15500fe9994/audio.mp3","sticky":false,"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13955977/calvin-keys-jazz-guitarist-dies-obit-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Calvin Keys, the Oakland-based jazz guitarist who worked with giants like Ray Charles and Ahmad Jamal, and who possessed a unique style both on stage and records, died Sunday afternoon. He was 82. \u003c/p>\n\u003cp>Keys was surrounded at Berkeley’s Alta Bates Medical Center on Sunday by family and loved ones from the Bay Area music scene, said his close friend and musical collaborator, Art Maxwell. The cause of death was complications due to a stroke.\u003c/p>\n\u003cp>“The world has just lost a wonderful person and musician,” said the bassist Henry Franklin, who played and recorded with Keys. “He was very prolific on his instrument, very inventive, and I’m sure he’s got one of the first seats in the big orchestra in the sky.”\u003c/p>\n\u003cfigure id=\"attachment_13956010\" class=\"wp-caption aligncenter\" style=\"max-width: 1264px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-507929027.jpg\" alt=\"\" width=\"1264\" height=\"1920\" class=\"size-full wp-image-13956010\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-507929027.jpg 1264w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-507929027-800x1215.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-507929027-1020x1549.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-507929027-160x243.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-507929027-768x1167.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-507929027-1011x1536.jpg 1011w\" sizes=\"(max-width: 1264px) 100vw, 1264px\">\u003cfigcaption class=\"wp-caption-text\">Calvin Keys performing in San Francisco, circa 1977. \u003ccite>(Tom Copi/Michael Ochs Archives/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to Ray Charles and Ahmad Jamal, Keys played with the likes of Donald Byrd, Lou Donaldson, Bobby Hutcherson, Tony Bennett, Earl “Fatha” Hines, Joe Henderson, Carmen McRea, Pharoah Sanders, Freddie Hubbard, Woody Shaw, Eddie Henderson, Stanley Turrentine and many, many others.\u003c/p>\n\u003cp>Maxwell remembered first seeing Keys at Laney College in Oakland in 1978, and later joining his band for shows at 57th Street Gallery and Geoffrey’s Inner Circle. Eventually he would become Keys’ musical director, and played with him for the past decade.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Calvin was the real deal,” Maxwell said. “He was a very handsome man, very warm, and extremely nice to almost everybody.” \u003c/p>\n\u003cp>Maxwell recalled when Keys, a few years ago, successfully petitioned Spotify to pay him for royalties due. “He took me out to a restaurant,” Maxwell said, “and said ‘Go ahead, get the best steak! Get everything, dessert, whatever you want!’ That was Calvin.”\u003c/p>\n\u003cfigure id=\"attachment_13956008\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/5.jpg\" alt=\"\" width=\"1920\" height=\"1431\" class=\"size-full wp-image-13956008\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/5.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/5-800x596.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/5-1020x760.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/5-160x119.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/5-768x572.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/5-1536x1145.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Calvin Keys. \u003ccite>(Artist photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Calvin Keys was born Feb. 6, 1942 in Omaha, Nebraska. As a young boy, his father, a drummer, used to sneak him into local ballrooms to hear performers like Little Richard and James Brown. He would soon learn guitar, and join jam sessions in town with touring artists like George Benson and Brother Jack McDuff. At the age of 15, Keys moved to Kansas City and soon began touring as a young teenager.\u003c/p>\n\u003cp>Keys played in top trios with popular organists like Jimmy McGriff and Jimmy Smith, and worked with Ray Charles on and off for 15 years. A move to Los Angeles in the late 1960s connected him with the Black Jazz record label, for which he recorded two era-defining albums: 1971’s \u003cem>Shawn-Neeq\u003c/em> and 1974’s \u003cem>Proceed With Caution\u003c/em>. He moved to the Bay Area in 1975.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Watch\u003c/strong>: \u003ca href=\"https://www.youtube.com/live/pC0Qa1zJmrM?si=DF1HedoMKLdhiH5J&t=3907\">Calvin Keys on stage at KQED, interviewed by Bianca Taylor\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>After joining pianist Ahmad Jamal’s group, Keys spent six years touring and recording with the jazz giant. He sometimes told the story of Miles Davis, an avowed Jamal fan, once asking Jamal after a show if he could audition Keys for his own group — an offer Keys declined. \u003c/p>\n\u003cfigure id=\"attachment_13956007\" class=\"wp-caption aligncenter\" style=\"max-width: 1535px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/16.jpg\" alt=\"\" width=\"1535\" height=\"1920\" class=\"size-full wp-image-13956007\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/16.jpg 1535w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/16-800x1001.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/16-1020x1276.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/16-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/16-768x961.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/16-1228x1536.jpg 1228w\" sizes=\"(max-width: 1535px) 100vw, 1535px\">\u003cfigcaption class=\"wp-caption-text\">Calvin Keys on stage with his hollow-body guitar on stage. Keys performed at small clubs and community events into his 80s. \u003ccite>(Artist photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gregory Howe, the Bay Area producer and musician who under his Wide Hive Records label released four albums by Keys starting in 2000, said that Keys “was just an authoritative voice on his instrument.” He recalled his first experience with Keys in the recording studio, when he nailed a guitar solo in one take. \u003c/p>\n\u003cp>“He arrived in this \u003cem>huge\u003c/em> ’70s Cadillac,” Howe said. “We had this little recording studio in North Beach, and we couldn’t find anywhere to park the car!”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13935159","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>Howe also remembered Keys’ sharp personal style, and how he would show up to record in “really clean” outfits that matched his high-class talent. \u003c/p>\n\u003cp>“When he would play, you \u003cem>had\u003c/em> to listen,” Howe said. “The way he could weave a solo, I don’t know any other guitarist that had that caliber of soulfulness and musical strength.”\u003c/p>\n\u003cp>Keys enjoyed a small renaissance in the 2010s as his early albums garnered more attention, including in places as distant as Europe and Japan. In 2012, the Bay Area label Tompkins Square reissued \u003cem>Shawn-Neeq\u003c/em>; \u003cem>Proceed With Caution\u003c/em> and 1985’s \u003cem>Full Court Press\u003c/em> have also been reissued in recent years. \u003c/p>\n\u003cfigure id=\"attachment_13956009\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/61i8yhpYBqL._UF10001000_QL80_.jpg\" alt=\"\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-13956009\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/61i8yhpYBqL._UF10001000_QL80_.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/61i8yhpYBqL._UF10001000_QL80_-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/61i8yhpYBqL._UF10001000_QL80_-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/61i8yhpYBqL._UF10001000_QL80_-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/61i8yhpYBqL._UF10001000_QL80_-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/61i8yhpYBqL._UF10001000_QL80_-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Calvin Keys’ first album as a leader, ‘Shawn-Neeq,’ has been reissued multiple times since its release in 1971. \u003ccite>(Black Jazz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keys was a teacher at the Oakland Public Conservatory and frequently taught his skills to the younger generation at camps and in private lessons.\u003c/p>\n\u003cp>On stage, Keys continued to perform locally, including at clubs like Yoshi’s, up to the end. He refused suggestions to retire, even as he underwent quadruple bypass surgery in 1997 and back surgery in recent years, Maxwell said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Terrace Martin, the famed keyboardist and hip-hop producer, and Keys’ godson, \u003ca href=\"https://www.instagram.com/p/C5yGq43r6gh/?hl=en&img_index=1\">said on Instagram\u003c/a>: “A true master teacher has transitioned. Rest in power, love and peace to Calvin Keys. I love you.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13955977/calvin-keys-jazz-guitarist-dies-obit-oakland","authors":["185"],"categories":["arts_1","arts_69","arts_235","arts_1564"],"tags":["arts_10278","arts_22080","arts_1420","arts_21789"],"featImg":"arts_13956006","label":"arts"},"arts_13956133":{"type":"posts","id":"arts_13956133","meta":{"index":"posts_1591205157","site":"arts","id":"13956133","found":true},"guestAuthors":[],"slug":"tickets-presale-code-charli-xcx-and-troye-sivan-san-francsico","title":"Ticket Alert: Charli XCX and Troye Sivan Are Coming to San Francsico","publishDate":1713374646,"format":"standard","headTitle":"Ticket Alert: Charli XCX and Troye Sivan Are Coming to San Francsico | KQED","labelTerm":{"term":140,"site":"arts"},"content":"\u003cp>Charli XCX and Troye Sivan have announced their \u003ca href=\"https://www.sweat-tour.com/\">2024 \u003cem>Sweat\u003c/em> tour\u003c/a>, including a co-headlining show at San Francisco’s Chase Center on Oct. 20, 2024.\u003c/p>\n\u003cp>Tickets for their San Francisco appearance can be bought early, at 10 a.m. on Thursday, April 25, by registering for a \u003ca href=\"https://go.seated.com/tour-events/c4cd0dff-613d-4f82-aa6d-823d1be5a2a4\">presale code\u003c/a> at the \u003ca href=\"https://www.sweat-tour.com/\">tour’s site\u003c/a>. Presale registration includes email and phone notifications. (Note that some presale codes are sent just a few minutes before the presale.)\u003c/p>\n\u003cp>Tickets go on sale to the general public the following day, on Friday, April 26, at 10 a.m.\u003c/p>\n\u003cp>Keeping with Charli XCX’s hard turn into club music for her upcoming album \u003cem>Brat\u003c/em>, due June 7, the \u003cem>Sweat\u003c/em> tour promises to “to turn iconic U.S. and Canadian venues into raves.”\u003c/p>\n\u003cp>Charli XCX last performed in the Bay Area at Oakland’s Fox Theater to kick off her \u003cem>Crash\u003c/em> tour in 2022.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Presale code information and other details for Charli XCX and Troye Sivan's 'Sweat' tour.","status":"publish","parent":0,"modified":1713375526,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":157},"headData":{"title":"Charli XCX and Troye Sivan: Presale Code Info and Ticket Details | KQED","description":"How to get early tickets for Charli XCX and Troye Sivan's 'Sweat' tour, including their show at San Francisco's Chase Center.","ogTitle":"Ticket Alert: Charli XCX and Troye Sivan Are Coming to San Francsico","ogDescription":"Presale code information and other details for Charli XCX and Troye Sivan's 'Sweat' tour.","ogImgId":"","twTitle":"Ticket Alert: Charli XCX and Troye Sivan Are Coming to San Francsico","twDescription":"Presale code information and other details for Charli XCX and Troye Sivan's 'Sweat' tour.","twImgId":"","socialTitle":"Charli XCX and Troye Sivan: Presale Code Info and Ticket Details %%page%% %%sep%% KQED","socialDescription":"How to get early tickets for Charli XCX and Troye Sivan's 'Sweat' tour, including their show at San Francisco's Chase Center."},"sticky":false,"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13956133/tickets-presale-code-charli-xcx-and-troye-sivan-san-francsico","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Charli XCX and Troye Sivan have announced their \u003ca href=\"https://www.sweat-tour.com/\">2024 \u003cem>Sweat\u003c/em> tour\u003c/a>, including a co-headlining show at San Francisco’s Chase Center on Oct. 20, 2024.\u003c/p>\n\u003cp>Tickets for their San Francisco appearance can be bought early, at 10 a.m. on Thursday, April 25, by registering for a \u003ca href=\"https://go.seated.com/tour-events/c4cd0dff-613d-4f82-aa6d-823d1be5a2a4\">presale code\u003c/a> at the \u003ca href=\"https://www.sweat-tour.com/\">tour’s site\u003c/a>. Presale registration includes email and phone notifications. (Note that some presale codes are sent just a few minutes before the presale.)\u003c/p>\n\u003cp>Tickets go on sale to the general public the following day, on Friday, April 26, at 10 a.m.\u003c/p>\n\u003cp>Keeping with Charli XCX’s hard turn into club music for her upcoming album \u003cem>Brat\u003c/em>, due June 7, the \u003cem>Sweat\u003c/em> tour promises to “to turn iconic U.S. and Canadian venues into raves.”\u003c/p>\n\u003cp>Charli XCX last performed in the Bay Area at Oakland’s Fox Theater to kick off her \u003cem>Crash\u003c/em> tour in 2022.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13956133/tickets-presale-code-charli-xcx-and-troye-sivan-san-francsico","authors":["185"],"programs":["arts_140"],"categories":["arts_1","arts_69"],"tags":["arts_6926","arts_1146","arts_585","arts_700","arts_4798"],"featImg":"arts_13956134","label":"arts_140"},"arts_13955802":{"type":"posts","id":"arts_13955802","meta":{"index":"posts_1591205157","site":"arts","id":"13955802","found":true},"guestAuthors":[],"slug":"bay-area-rappers-food-lyrics-illustrations-e-40-larry-june","title":"Here’s What Bay Area Rappers Are Eating (According to Their Lyrics)","publishDate":1713390752,"format":"standard","headTitle":"Here’s What Bay Area Rappers Are Eating (According to Their Lyrics) | KQED","labelTerm":{},"content":"\u003cp>[dropcap]W[/dropcap]hen conveying what it means to really be from the Bay Area, I often return to this simple yet revelatory \u003ca href=\"https://www.kqed.org/arts/tag/mac-dre\">Mac Dre\u003c/a> lyric: “In the Bay Area, we dance a little different.”\u003c/p>\n\u003cp>Whether it’s in our music, political activism or technological contributions, there’s a certain out-of-box forwardness that tends to manifest from Bay Area minds — and a pride in how we approach everything with a savvy sprinkling of game, hustlership and top-tier ideation.\u003c/p>\n\u003cp>The same can be said for the Bay Area’s food scene, which ranks among the nation’s best and most imaginative. From sourdough bread to the eternal Mission-style burrito, the Bay’s foodmakers have often been ahead of the curve, helping to revolutionize menus nationwide with their fresh farm-to-table approach. To borrow from the great Mac, one could say that in the Bay Area, we \u003ci>eat\u003c/i> a little different.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13907726,arts_13934248']\u003c/span>It’s no surprise, then, that in the history of local rap, food has always been a strong reference point — a metaphorical kitchen for creative exchange. An endless platter of well-seasoned slang. For decades, our rappers have delivered punchlines involving sauce, lasagna and \u003ca href=\"https://www.youtube.com/watch?v=XMah0rX6pGU\">lumpia\u003c/a>; dropped verses that generously reference \u003ca href=\"https://www.youtube.com/watch?v=lkBJR5L2nas\">desserts and bakeries\u003c/a>; and supplied entire songs about stacking bread, cheese and lettuce as lucrative sandwiches.\u003c/p>\n\u003cp>\u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/bay-area-rap-shrimp-crab-17915372.php\">Food-loving Bay Area rappers\u003c/a> have always been bold when it comes to transmorphing culinary items and kitchen utensils into slang that others then appropriate and even misuse (see: “\u003ca href=\"https://www.kqed.org/arts/13908052/food-doesnt-slap\">food doesn’t slap\u003c/a>”). Shock G once talked about getting busy in a Burger King bathroom and declared, “I like my oatmeal lumpy.” On “Dreganomics,” Mac Dre himself asked, “What’s spaghetti without the sauce?” We’ve got Suga T (sweet) and Spice 1 (hot). Berner founded \u003ca href=\"https://www.instagram.com/cookiessf/?hl=en\">Cookies\u003c/a>. And just a few weeks ago, \u003ca href=\"https://www.kqed.org/arts/13900085/stunnaman02-and-the-big-steppin-energy-in-the-room\">Stunnaman02\u003c/a> dropped a whole series of viral videos centered on his latest single. His focus? \u003ca href=\"https://www.tiktok.com/@jayworrld/video/7340701934355254574\">Eating a salad\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There’s a unifying ethos in Bay Area food and rap: \u003ca href=\"https://www.youtube.com/watch?v=E6GU3PmttyI\">Everybody eats\u003c/a>. So here’s a brief ode to some of our region’s most skilled vocabulary chefs and the tasteful ways they’ve reimagined the ingredients of language that are possible in a kitchen — and the recording studio.\u003c/p>\n\u003cfigure id=\"attachment_13956090\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956090\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1.jpg\" alt=\"Illustration of the rapper E-40 in sunglasses and a beige apron, holding a glass of red wine. In front of him are a burrito and a grilled cheese sandwich.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">E-40 might be the most prolific inventor of food-related slang words in the English language. He’s a head chef in the Bay Area’s rap kingdom. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>E-40: Green eggs, hams, candy yams, Spam, cheese, peanut butter and jam on “\u003ca href=\"https://www.youtube.com/watch?v=etIBcRriUJY\">The Slap\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Digital scale, green eggs and hams / Yams, candy yams, Spam, damn! / Loaded, my cheese, peanut butter and jam / Sammich, mannish, me and my Hispanics / Vanish, talkin’ in codes like we from different planets.”\u003c/em>\u003c/p>\n\u003cp>Though it may sound like gibberish to the uninitiated, rest assured that \u003ca href=\"https://firstwefeast.com/eat/2013/12/food-rap-decoded-with-e-40-video\">99.99% of anything 40 Water vocalizes has a cleverly associative meaning\u003c/a>. For anyone who has listened to one of the more than 25 studio albums from Vallejo’s kingpin, you’ve surely heard him mention food — perhaps in a variety of languages (some real, some ingeniously invented). In addition to the smorgasbord he notes above in “The Slap,” he has pioneered rhymes across generations that give new meanings to Gouda, feta, mozzarella, lettuce, bread, sausage, salami, paninis, spaghetti, tacos and enchiladas — ad infinitum. Unsurprisingly, \u003ca href=\"https://www.kqed.org/arts/13907726/e-40-goon-with-the-spoon-bay-area-rappers-food-entrepreneurs-hustle\">Mr. Fonzarelli is an actual purveyor of foods and beverages\u003c/a>, with a line of products that includes malt liquor, ice cream and burritos; he even co-owns \u003ca href=\"https://www.instagram.com/thelumpiacompany/\">The Lumpia Company\u003c/a>. There’s no one with a bigger million-dollar mouthpiece who can distribute as much word candy (“S-L-A-N-G”) quite as flavorfully as the Goon With The Spoon himself.\u003c/p>\n\u003ch2>Andre Nickatina: TOGO’s #41 sandwich with the hot peppers on “\u003ca href=\"https://www.youtube.com/watch?v=_FU1XdPE6lM\">Fa Show\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Baby don’t act dumb, I’m number 41, high stepper / TOGO’s sandwich with the hot peppers / At 90 degrees I might freeze, so when it’s hot I sport leather.”\u003c/em>\u003c/p>\n\u003cp>Fillmore’s finest, and among \u003ca href=\"https://www.passionweiss.com/2016/11/17/andre-nickatina/\">the most criminally underrated San Francisco rappers in history\u003c/a>, Andre Nickatina has always had a penchant for the spicy, the flavorful, the extemporaneously saucy. From rapping about eating Cap’n Crunch around drug dealers to sarcastically handing out Baskin Robbins dollars to his enemies, Nicky Nicotine (formerly known as Dre Dog) raps about food as casually as any rapper would ever dare. Unlike many of today’s international rap personalities, who seem to only eat at \u003ca href=\"https://www.reddit.com/r/OutOfTheLoop/comments/6frbt9/why_are_rappers_obsessed_with_nobu_sushi/\">high-priced sushi conglomerates\u003c/a>, Nickatina is a Bay Area real one, electing to stay fed at a regional sandwich chain from San Jose. The enigmatic “number 41” on the \u003ca href=\"https://www.togos.com/menu/?gad_source=1&gclid=CjwKCAjwoPOwBhAeEiwAJuXRh69gJ2fS8J9qmnAKJEnCmI5720psTxEmhEmkgFAemWoe3auyNuuxExoCTm0QAvD_BwE\">Togo’s menu\u003c/a> has since been discontinued, but a spokesperson for the restaurant IDed it as a sirloin steak and mushroom sandwich that was introduced as a seasonal special back in 2002 — the same year “Fa Show” was released. There is no doubt it must’ve been fire, given its endorsement by a legend who knows how to professionally “\u003ca href=\"https://www.youtube.com/watch?v=o8TXpoi-goE\">Break Bread\u003c/a>.”\u003c/p>\n\u003cfigure id=\"attachment_13956088\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956088\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1.jpg\" alt=\"Illustration of the rapper Kamaiyah eating from a plate of chicken alfredo tucked under her arm. Next to her is a bottle of champagne.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Kamaiyah’s album covers often feature food, Hennessey and champagne — a reflection of the rapper’s saucy, bossy lifestyle. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Kamaiyah: Champagne and chicken on “\u003ca href=\"https://www.youtube.com/watch?v=Yls2dMJ63tM\">Whatever Whenever\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Just drink champagne with all my chicken meals.”\u003c/em>\u003c/p>\n\u003cp>It’s fitting that East Oakland’s Kamaiyah — who cooked up the searingly hot single “How Does It Feel” on her transcendent debut, \u003ci>A Good Night in the Ghetto\u003c/i> — continued to double down on aspirational living and good eating with her sophomore release, \u003ci>Got It Made\u003c/i>. As always, the bodacious trapper rhymes over a synth-laced, floaty-spaceship soundscape while bragging about her California riches — and cuisine. The music video for “Whatever Whenever” features Kamaiyah roaming the untainted grounds of a Napa Valley-esque chateau. Her album covers over the years have also featured bags of potato chips, Hennessy and double-fisted bottles of champagne. It’s always bottoms up when Kamaiyah is on the track.\u003c/p>\n\u003ch2>Too $hort: Macaroni, steak and collard greens on “\u003ca href=\"https://www.youtube.com/watch?v=Ru5B8cFskaw\">All My B*tches Are Gone\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Eat some shit up / macaroni, steak, collard greens, or whatever the fuck.”\u003c/em>\u003c/p>\n\u003cp>With over 35 years of classic albums like \u003ci>Cocktails\u003c/i> and \u003ci>Gettin’ It\u003c/i>, there’s no doubt that Short Dogg knows how to feed his multi-generational fanbase. He doesn’t shy away from straightforward lyrics — or having a large appetite for nefarious activities — and he has continued to make seasoned slaps for precisely 225,000 hours and counting (“get a calculator, do the math”). This OG’s plate of choice includes classic soul food staples served with a slab of steak. As the veteran unmistakably outlines on “This How We Eat”: “We make money, we eat, we feed.”\u003c/p>\n\u003cfigure id=\"attachment_13956087\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956087\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1.jpg\" alt=\"Illustration of the rapper Larry June in an SF Giants cap, holding a crab cracker in one hand and a fork in the other. In front of him is a whole lobster on a plate.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Besides establishing himself as the healthiest rapper in Bay Area lore, Larry June is also known for sporting vintage muscle cars and cracking lobsters in Sausalito as part of his luxurious lifestyle. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Larry June: Crab legs on “\u003ca href=\"https://www.youtube.com/watch?v=luIhlZBrJos\">Lifetime Income\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“This not my girlfriend, we just eatin’ crab legs.”\u003c/em>\u003c/p>\n\u003cp>If you know Larry June, then you know he’s all about smoothies, green teas, organic juices and oranges (yee hee!). But just as buttery are his numerously silky references to luxury meals and late-night outings with a seemingly endless rotation of women friends. Without question, the Hunters Point rapper has one of the healthiest appetites of anyone around a microphone, regularly dropping rhymes about his organic sustenance. Since Uncle Larry makes a living off his out-of-pocket food references, he merits an honorable mention for dropping other absolute bangers like “I might write a motherfuckin’ smoothie book or somethin’ … Sell this shit for thirty dollars” and “Watermelon juice riding bikes with my latest chick / I don’t do the clubs that often, I got a check to get.” It’s fitting that \u003ca href=\"https://uproxx.com/music/larry-june-interview-san-francisco/\">he also co-owns Honeybear Boba in the Dogpatch\u003c/a>.\u003c/p>\n\u003ch2>Iamsu!: Chicken strips and Moscato on “\u003ca href=\"https://www.youtube.com/watch?v=lQcxMU3uvLg\">Don’t Stop\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Keep it real I don’t brag though… / Chicken strips, no escargot / [sippin’] on the Moscato.”\u003c/em>\u003c/p>\n\u003cp>To be fair, this lyric is from a young, mixtape-era Iamsu! and might not reflect the current palate of the multi-platinum rapper and producer from Richmond. (In fact, that’s probably true of every rapper on this list, so take these lyrics with a grain of salt.) But when I first heard this song in my 20s, it’s a line that did — and still does — resonate for its unglamorized celebration of living on a low-budget microwaveable diet while maintaining a glimmer of high-life ambition. Personally, I’d take chicken strips over escargot nine out of ten times. And, from the sound of it, so would Suzy 6 Speed.\u003c/p>\n\u003cfigure id=\"attachment_13956086\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956086\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1.jpg\" alt=\"The rapper P-Lo wiggles his fingers in delight over a plate of chicken wings sitting on a bed of dollar bills.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">P-Lo often raps about his love of chicken (chicken adobo, fried chicken, chicken wings), and his favorite food-related slang word is also “chicken” (as a stand in for “money”). \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>P-Lo: Chicken wings in the strip club on “\u003ca href=\"https://www.youtube.com/watch?v=h-ajtPhAQ1U\">Going To Work\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“In the strip club eating chicken wings.”\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13938479']\u003c/span>There may not be another rapper on this list with as much love for chicken wings as Pinole’s P-Lo. For starters, the lyricist and producer launched a transnational food tour, teaming up with Filipino restaurants around the U.S. and Canada to deliver collaborative one-off dishes, including \u003ca href=\"https://www.kqed.org/arts/13935891/p-lo-senor-sisig-filipino-food-tour-oakland\">his own spicy sinigang wings at Señor Sisig in Oakland\u003c/a>. If that’s not enough, he has popped up on popular social media channels like \u003ca href=\"https://www.instagram.com/bayareafoodz/?hl=en\">Bay Area Foodz\u003c/a> as \u003ca href=\"https://www.youtube.com/watch?v=lJYkVcpM6E0\">he searches for the best wings around the Yay\u003c/a>. His songs are even featured on \u003ca href=\"https://www.instagram.com/reel/CwyzdhfrNCE/\">national commercials for Wingstop\u003c/a>. For P-Lo, it’s always time to bring back the bass — and taste.\u003cb>\u003ci>\u003c/i>\u003c/b>\u003c/p>\n\u003ch2>Guap (formerly Guapdad 4000): Chicken adobo on “\u003ca href=\"https://www.youtube.com/watch?v=1DaovaJgytE\">Chicken Adobo\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“How I fell in love with you it was beautiful / Like chicken adobo how you fill me up.”\u003c/em>\u003c/p>\n\u003cp>For the Black Filipino American rapper from West Oakland, \u003ca href=\"https://www.kqed.org/arts/13905208/a-new-generation-of-filipino-hip-hop-builds-on-a-deep-bay-area-legacy\">food has always played a central role in his upbringing\u003c/a>. The anime-loving, Marvel comics fan grew up in a Filipino household eating champorado, and his songs have never shied away from references to his dual cultures. In what might be his most well-known song, Guap equates romantic satiation to filling up on a bowl of chicken adobo. His love of food goes beyond the booth — he recently spoke out on \u003ca href=\"https://www.kqed.org/arts/13950363/keith-lee-tiktok-oakland-sf-bay-area-struggles\">the recent Keith Lee fiasco\u003c/a>, and he also put together\u003ca href=\"https://trippin.world/guide/oaklands-top-food-joints-with-rapper-guapdad-4000\"> a map of his favorite places to eat around The Town\u003c/a>.\u003c/p>\n\u003ch2>Cellski: Canadian bacon, hash browns and cheddar cheese on “\u003ca href=\"https://www.youtube.com/watch?v=o6wFRZOd7n8\">Chedda\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Gotta get the cheddar, fuck the [federals].”\u003c/em>\u003c/p>\n\u003cp>As most food mentions in Bay Area rap goes, Cellski’s mention of this quintessentially North American breakfast combo isn’t exactly a homage to the real ingredients, as much as it is a reference to his hustling. His 1998 \u003ca href=\"https://www.discogs.com/release/841568-Cellski-Canadian-Bacon-Hash-Browns/image/SW1hZ2U6NDg3ODMxNzk=\">album cover\u003c/a> for \u003ci>Canadian Bacon & Hash Browns \u003c/i>features a cartoon depiction of the rapper getting pulled over and arrested by a Canadian mountie, with an open trunk revealing pounds of medicinal herbs. Nonetheless, there’s a good chance that the veteran San Francisco spitter actually does like to carry Canadian bacon, hash browns and cheddar around — \u003ca href=\"https://www.kqed.org/arts/13922141/cellskis-big-mafi-burgers-come-with-a-side-of-sf-rap-history\">he’s a part-time foodie who runs his own burger pop-up, after all\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13956089\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956089\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1.jpg\" alt=\"Illustration of the rapper Dru Down in gold sunglasses and a black trench coat, holding an ice cream cone in one hand and an ice cream sundae on the table in front of him.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a famous 1996 beef, Dru Down and the Luniz accused New Orleans rapper Master P (who started his musical career in the Bay Area) for stealing their concept of the “Ice Cream Man” — slang for a narcotics dealer. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dru Down: Ice cream on “\u003ca href=\"https://www.youtube.com/watch?v=3uNv2qAje-Q\">Ice Cream Man\u003c/a>” (with the Luniz)\u003c/h2>\n\u003cp>\u003cem>“Get your ice cream, ice cream / Not Ice-T, not Ice Cube, ice cream.”\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Not intended for children, the classic 1993 anthem off Dru Down’s \u003ci>Fools From The Street \u003c/i>paints a startling picture of addiction and illicit drug distribution around Oakland in the wake of Richard Nixon and Ronald Reagan’s War on Drugs. Despite its unapologetic content, “Ice Cream Man” went on to establish an indisputably popular food motif in national rap music: ice cream as a stand-in for drug dealing. Since the production includes an audio sampling of an ice cream truck’s inimitable tune, listening to it evokes a sense of nostalgia for the frozen treat — and for \u003ca href=\"https://www.kqed.org/bayareahiphop\">golden-era Bay Area hip-hop\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"A brief look at some of the Bay Area’s most notoriously hungry rappers — and the foods they’ve lyricized about.","status":"publish","parent":0,"modified":1713412777,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":2211},"headData":{"title":"Bay Area Rappers and Food Lyrics | KQED","description":"A brief look at some of the Bay Area’s most notoriously hungry rappers — and the foods they’ve lyricized about.","ogTitle":"Here’s What Bay Area Rappers Are Eating (According to Their Lyrics)","ogDescription":"","ogImgId":"","twTitle":"Here’s What Bay Area Rappers Are Eating (According to Their Lyrics)","twDescription":"","twImgId":"","socialTitle":"Bay Area Rappers and Food Lyrics %%page%% %%sep%% KQED"},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13955802/bay-area-rappers-food-lyrics-illustrations-e-40-larry-june","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">W\u003c/span>\u003c/p>\u003cp>hen conveying what it means to really be from the Bay Area, I often return to this simple yet revelatory \u003ca href=\"https://www.kqed.org/arts/tag/mac-dre\">Mac Dre\u003c/a> lyric: “In the Bay Area, we dance a little different.”\u003c/p>\n\u003cp>Whether it’s in our music, political activism or technological contributions, there’s a certain out-of-box forwardness that tends to manifest from Bay Area minds — and a pride in how we approach everything with a savvy sprinkling of game, hustlership and top-tier ideation.\u003c/p>\n\u003cp>The same can be said for the Bay Area’s food scene, which ranks among the nation’s best and most imaginative. From sourdough bread to the eternal Mission-style burrito, the Bay’s foodmakers have often been ahead of the curve, helping to revolutionize menus nationwide with their fresh farm-to-table approach. To borrow from the great Mac, one could say that in the Bay Area, we \u003ci>eat\u003c/i> a little different.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13907726,arts_13934248","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>It’s no surprise, then, that in the history of local rap, food has always been a strong reference point — a metaphorical kitchen for creative exchange. An endless platter of well-seasoned slang. For decades, our rappers have delivered punchlines involving sauce, lasagna and \u003ca href=\"https://www.youtube.com/watch?v=XMah0rX6pGU\">lumpia\u003c/a>; dropped verses that generously reference \u003ca href=\"https://www.youtube.com/watch?v=lkBJR5L2nas\">desserts and bakeries\u003c/a>; and supplied entire songs about stacking bread, cheese and lettuce as lucrative sandwiches.\u003c/p>\n\u003cp>\u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/bay-area-rap-shrimp-crab-17915372.php\">Food-loving Bay Area rappers\u003c/a> have always been bold when it comes to transmorphing culinary items and kitchen utensils into slang that others then appropriate and even misuse (see: “\u003ca href=\"https://www.kqed.org/arts/13908052/food-doesnt-slap\">food doesn’t slap\u003c/a>”). Shock G once talked about getting busy in a Burger King bathroom and declared, “I like my oatmeal lumpy.” On “Dreganomics,” Mac Dre himself asked, “What’s spaghetti without the sauce?” We’ve got Suga T (sweet) and Spice 1 (hot). Berner founded \u003ca href=\"https://www.instagram.com/cookiessf/?hl=en\">Cookies\u003c/a>. And just a few weeks ago, \u003ca href=\"https://www.kqed.org/arts/13900085/stunnaman02-and-the-big-steppin-energy-in-the-room\">Stunnaman02\u003c/a> dropped a whole series of viral videos centered on his latest single. His focus? \u003ca href=\"https://www.tiktok.com/@jayworrld/video/7340701934355254574\">Eating a salad\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s a unifying ethos in Bay Area food and rap: \u003ca href=\"https://www.youtube.com/watch?v=E6GU3PmttyI\">Everybody eats\u003c/a>. So here’s a brief ode to some of our region’s most skilled vocabulary chefs and the tasteful ways they’ve reimagined the ingredients of language that are possible in a kitchen — and the recording studio.\u003c/p>\n\u003cfigure id=\"attachment_13956090\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956090\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1.jpg\" alt=\"Illustration of the rapper E-40 in sunglasses and a beige apron, holding a glass of red wine. In front of him are a burrito and a grilled cheese sandwich.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">E-40 might be the most prolific inventor of food-related slang words in the English language. He’s a head chef in the Bay Area’s rap kingdom. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>E-40: Green eggs, hams, candy yams, Spam, cheese, peanut butter and jam on “\u003ca href=\"https://www.youtube.com/watch?v=etIBcRriUJY\">The Slap\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Digital scale, green eggs and hams / Yams, candy yams, Spam, damn! / Loaded, my cheese, peanut butter and jam / Sammich, mannish, me and my Hispanics / Vanish, talkin’ in codes like we from different planets.”\u003c/em>\u003c/p>\n\u003cp>Though it may sound like gibberish to the uninitiated, rest assured that \u003ca href=\"https://firstwefeast.com/eat/2013/12/food-rap-decoded-with-e-40-video\">99.99% of anything 40 Water vocalizes has a cleverly associative meaning\u003c/a>. For anyone who has listened to one of the more than 25 studio albums from Vallejo’s kingpin, you’ve surely heard him mention food — perhaps in a variety of languages (some real, some ingeniously invented). In addition to the smorgasbord he notes above in “The Slap,” he has pioneered rhymes across generations that give new meanings to Gouda, feta, mozzarella, lettuce, bread, sausage, salami, paninis, spaghetti, tacos and enchiladas — ad infinitum. Unsurprisingly, \u003ca href=\"https://www.kqed.org/arts/13907726/e-40-goon-with-the-spoon-bay-area-rappers-food-entrepreneurs-hustle\">Mr. Fonzarelli is an actual purveyor of foods and beverages\u003c/a>, with a line of products that includes malt liquor, ice cream and burritos; he even co-owns \u003ca href=\"https://www.instagram.com/thelumpiacompany/\">The Lumpia Company\u003c/a>. There’s no one with a bigger million-dollar mouthpiece who can distribute as much word candy (“S-L-A-N-G”) quite as flavorfully as the Goon With The Spoon himself.\u003c/p>\n\u003ch2>Andre Nickatina: TOGO’s #41 sandwich with the hot peppers on “\u003ca href=\"https://www.youtube.com/watch?v=_FU1XdPE6lM\">Fa Show\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Baby don’t act dumb, I’m number 41, high stepper / TOGO’s sandwich with the hot peppers / At 90 degrees I might freeze, so when it’s hot I sport leather.”\u003c/em>\u003c/p>\n\u003cp>Fillmore’s finest, and among \u003ca href=\"https://www.passionweiss.com/2016/11/17/andre-nickatina/\">the most criminally underrated San Francisco rappers in history\u003c/a>, Andre Nickatina has always had a penchant for the spicy, the flavorful, the extemporaneously saucy. From rapping about eating Cap’n Crunch around drug dealers to sarcastically handing out Baskin Robbins dollars to his enemies, Nicky Nicotine (formerly known as Dre Dog) raps about food as casually as any rapper would ever dare. Unlike many of today’s international rap personalities, who seem to only eat at \u003ca href=\"https://www.reddit.com/r/OutOfTheLoop/comments/6frbt9/why_are_rappers_obsessed_with_nobu_sushi/\">high-priced sushi conglomerates\u003c/a>, Nickatina is a Bay Area real one, electing to stay fed at a regional sandwich chain from San Jose. The enigmatic “number 41” on the \u003ca href=\"https://www.togos.com/menu/?gad_source=1&gclid=CjwKCAjwoPOwBhAeEiwAJuXRh69gJ2fS8J9qmnAKJEnCmI5720psTxEmhEmkgFAemWoe3auyNuuxExoCTm0QAvD_BwE\">Togo’s menu\u003c/a> has since been discontinued, but a spokesperson for the restaurant IDed it as a sirloin steak and mushroom sandwich that was introduced as a seasonal special back in 2002 — the same year “Fa Show” was released. There is no doubt it must’ve been fire, given its endorsement by a legend who knows how to professionally “\u003ca href=\"https://www.youtube.com/watch?v=o8TXpoi-goE\">Break Bread\u003c/a>.”\u003c/p>\n\u003cfigure id=\"attachment_13956088\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956088\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1.jpg\" alt=\"Illustration of the rapper Kamaiyah eating from a plate of chicken alfredo tucked under her arm. Next to her is a bottle of champagne.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Kamaiyah’s album covers often feature food, Hennessey and champagne — a reflection of the rapper’s saucy, bossy lifestyle. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Kamaiyah: Champagne and chicken on “\u003ca href=\"https://www.youtube.com/watch?v=Yls2dMJ63tM\">Whatever Whenever\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Just drink champagne with all my chicken meals.”\u003c/em>\u003c/p>\n\u003cp>It’s fitting that East Oakland’s Kamaiyah — who cooked up the searingly hot single “How Does It Feel” on her transcendent debut, \u003ci>A Good Night in the Ghetto\u003c/i> — continued to double down on aspirational living and good eating with her sophomore release, \u003ci>Got It Made\u003c/i>. As always, the bodacious trapper rhymes over a synth-laced, floaty-spaceship soundscape while bragging about her California riches — and cuisine. The music video for “Whatever Whenever” features Kamaiyah roaming the untainted grounds of a Napa Valley-esque chateau. Her album covers over the years have also featured bags of potato chips, Hennessy and double-fisted bottles of champagne. It’s always bottoms up when Kamaiyah is on the track.\u003c/p>\n\u003ch2>Too $hort: Macaroni, steak and collard greens on “\u003ca href=\"https://www.youtube.com/watch?v=Ru5B8cFskaw\">All My B*tches Are Gone\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Eat some shit up / macaroni, steak, collard greens, or whatever the fuck.”\u003c/em>\u003c/p>\n\u003cp>With over 35 years of classic albums like \u003ci>Cocktails\u003c/i> and \u003ci>Gettin’ It\u003c/i>, there’s no doubt that Short Dogg knows how to feed his multi-generational fanbase. He doesn’t shy away from straightforward lyrics — or having a large appetite for nefarious activities — and he has continued to make seasoned slaps for precisely 225,000 hours and counting (“get a calculator, do the math”). This OG’s plate of choice includes classic soul food staples served with a slab of steak. As the veteran unmistakably outlines on “This How We Eat”: “We make money, we eat, we feed.”\u003c/p>\n\u003cfigure id=\"attachment_13956087\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956087\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1.jpg\" alt=\"Illustration of the rapper Larry June in an SF Giants cap, holding a crab cracker in one hand and a fork in the other. In front of him is a whole lobster on a plate.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Besides establishing himself as the healthiest rapper in Bay Area lore, Larry June is also known for sporting vintage muscle cars and cracking lobsters in Sausalito as part of his luxurious lifestyle. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Larry June: Crab legs on “\u003ca href=\"https://www.youtube.com/watch?v=luIhlZBrJos\">Lifetime Income\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“This not my girlfriend, we just eatin’ crab legs.”\u003c/em>\u003c/p>\n\u003cp>If you know Larry June, then you know he’s all about smoothies, green teas, organic juices and oranges (yee hee!). But just as buttery are his numerously silky references to luxury meals and late-night outings with a seemingly endless rotation of women friends. Without question, the Hunters Point rapper has one of the healthiest appetites of anyone around a microphone, regularly dropping rhymes about his organic sustenance. Since Uncle Larry makes a living off his out-of-pocket food references, he merits an honorable mention for dropping other absolute bangers like “I might write a motherfuckin’ smoothie book or somethin’ … Sell this shit for thirty dollars” and “Watermelon juice riding bikes with my latest chick / I don’t do the clubs that often, I got a check to get.” It’s fitting that \u003ca href=\"https://uproxx.com/music/larry-june-interview-san-francisco/\">he also co-owns Honeybear Boba in the Dogpatch\u003c/a>.\u003c/p>\n\u003ch2>Iamsu!: Chicken strips and Moscato on “\u003ca href=\"https://www.youtube.com/watch?v=lQcxMU3uvLg\">Don’t Stop\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Keep it real I don’t brag though… / Chicken strips, no escargot / [sippin’] on the Moscato.”\u003c/em>\u003c/p>\n\u003cp>To be fair, this lyric is from a young, mixtape-era Iamsu! and might not reflect the current palate of the multi-platinum rapper and producer from Richmond. (In fact, that’s probably true of every rapper on this list, so take these lyrics with a grain of salt.) But when I first heard this song in my 20s, it’s a line that did — and still does — resonate for its unglamorized celebration of living on a low-budget microwaveable diet while maintaining a glimmer of high-life ambition. Personally, I’d take chicken strips over escargot nine out of ten times. And, from the sound of it, so would Suzy 6 Speed.\u003c/p>\n\u003cfigure id=\"attachment_13956086\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956086\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1.jpg\" alt=\"The rapper P-Lo wiggles his fingers in delight over a plate of chicken wings sitting on a bed of dollar bills.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">P-Lo often raps about his love of chicken (chicken adobo, fried chicken, chicken wings), and his favorite food-related slang word is also “chicken” (as a stand in for “money”). \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>P-Lo: Chicken wings in the strip club on “\u003ca href=\"https://www.youtube.com/watch?v=h-ajtPhAQ1U\">Going To Work\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“In the strip club eating chicken wings.”\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13938479","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>There may not be another rapper on this list with as much love for chicken wings as Pinole’s P-Lo. For starters, the lyricist and producer launched a transnational food tour, teaming up with Filipino restaurants around the U.S. and Canada to deliver collaborative one-off dishes, including \u003ca href=\"https://www.kqed.org/arts/13935891/p-lo-senor-sisig-filipino-food-tour-oakland\">his own spicy sinigang wings at Señor Sisig in Oakland\u003c/a>. If that’s not enough, he has popped up on popular social media channels like \u003ca href=\"https://www.instagram.com/bayareafoodz/?hl=en\">Bay Area Foodz\u003c/a> as \u003ca href=\"https://www.youtube.com/watch?v=lJYkVcpM6E0\">he searches for the best wings around the Yay\u003c/a>. His songs are even featured on \u003ca href=\"https://www.instagram.com/reel/CwyzdhfrNCE/\">national commercials for Wingstop\u003c/a>. For P-Lo, it’s always time to bring back the bass — and taste.\u003cb>\u003ci>\u003c/i>\u003c/b>\u003c/p>\n\u003ch2>Guap (formerly Guapdad 4000): Chicken adobo on “\u003ca href=\"https://www.youtube.com/watch?v=1DaovaJgytE\">Chicken Adobo\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“How I fell in love with you it was beautiful / Like chicken adobo how you fill me up.”\u003c/em>\u003c/p>\n\u003cp>For the Black Filipino American rapper from West Oakland, \u003ca href=\"https://www.kqed.org/arts/13905208/a-new-generation-of-filipino-hip-hop-builds-on-a-deep-bay-area-legacy\">food has always played a central role in his upbringing\u003c/a>. The anime-loving, Marvel comics fan grew up in a Filipino household eating champorado, and his songs have never shied away from references to his dual cultures. In what might be his most well-known song, Guap equates romantic satiation to filling up on a bowl of chicken adobo. His love of food goes beyond the booth — he recently spoke out on \u003ca href=\"https://www.kqed.org/arts/13950363/keith-lee-tiktok-oakland-sf-bay-area-struggles\">the recent Keith Lee fiasco\u003c/a>, and he also put together\u003ca href=\"https://trippin.world/guide/oaklands-top-food-joints-with-rapper-guapdad-4000\"> a map of his favorite places to eat around The Town\u003c/a>.\u003c/p>\n\u003ch2>Cellski: Canadian bacon, hash browns and cheddar cheese on “\u003ca href=\"https://www.youtube.com/watch?v=o6wFRZOd7n8\">Chedda\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Gotta get the cheddar, fuck the [federals].”\u003c/em>\u003c/p>\n\u003cp>As most food mentions in Bay Area rap goes, Cellski’s mention of this quintessentially North American breakfast combo isn’t exactly a homage to the real ingredients, as much as it is a reference to his hustling. His 1998 \u003ca href=\"https://www.discogs.com/release/841568-Cellski-Canadian-Bacon-Hash-Browns/image/SW1hZ2U6NDg3ODMxNzk=\">album cover\u003c/a> for \u003ci>Canadian Bacon & Hash Browns \u003c/i>features a cartoon depiction of the rapper getting pulled over and arrested by a Canadian mountie, with an open trunk revealing pounds of medicinal herbs. Nonetheless, there’s a good chance that the veteran San Francisco spitter actually does like to carry Canadian bacon, hash browns and cheddar around — \u003ca href=\"https://www.kqed.org/arts/13922141/cellskis-big-mafi-burgers-come-with-a-side-of-sf-rap-history\">he’s a part-time foodie who runs his own burger pop-up, after all\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13956089\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956089\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1.jpg\" alt=\"Illustration of the rapper Dru Down in gold sunglasses and a black trench coat, holding an ice cream cone in one hand and an ice cream sundae on the table in front of him.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a famous 1996 beef, Dru Down and the Luniz accused New Orleans rapper Master P (who started his musical career in the Bay Area) for stealing their concept of the “Ice Cream Man” — slang for a narcotics dealer. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dru Down: Ice cream on “\u003ca href=\"https://www.youtube.com/watch?v=3uNv2qAje-Q\">Ice Cream Man\u003c/a>” (with the Luniz)\u003c/h2>\n\u003cp>\u003cem>“Get your ice cream, ice cream / Not Ice-T, not Ice Cube, ice cream.”\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not intended for children, the classic 1993 anthem off Dru Down’s \u003ci>Fools From The Street \u003c/i>paints a startling picture of addiction and illicit drug distribution around Oakland in the wake of Richard Nixon and Ronald Reagan’s War on Drugs. Despite its unapologetic content, “Ice Cream Man” went on to establish an indisputably popular food motif in national rap music: ice cream as a stand-in for drug dealing. Since the production includes an audio sampling of an ice cream truck’s inimitable tune, listening to it evokes a sense of nostalgia for the frozen treat — and for \u003ca href=\"https://www.kqed.org/bayareahiphop\">golden-era Bay Area hip-hop\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13955802/bay-area-rappers-food-lyrics-illustrations-e-40-larry-june","authors":["11748"],"categories":["arts_1","arts_12276","arts_69"],"tags":["arts_21883","arts_5397","arts_1601","arts_10278","arts_1297","arts_3771","arts_831","arts_21738","arts_1558","arts_9337","arts_1143","arts_1803","arts_1146","arts_19942","arts_19347","arts_3478","arts_3800"],"featImg":"arts_13956152","label":"source_arts_13955802"},"arts_13955476":{"type":"posts","id":"arts_13955476","meta":{"index":"posts_1591205157","site":"arts","id":"13955476","found":true},"guestAuthors":[],"slug":"coolest-san-francisco-skate-shop-low-key-tenderloin-art-walk","title":"How Low Key Became the Coolest Skate Shop in San Francisco","publishDate":1713378081,"format":"standard","headTitle":"How Low Key Became the Coolest Skate Shop in San Francisco | KQED","labelTerm":{"term":140,"site":"arts"},"content":"\u003cp>Skateboarders do not look at the city — any city — the same way that non-skaters do.\u003c/p>\n\u003cp>Skateboarders have brains that make instant calculations using principles of geometry and physics, and are hardwired to evaluate ways around obstacles and over gaps. Present a crew of skaters with a patchwork of hostile architecture — objects specifically designed to keep them out of a space — and the problem-solving that spills forth would put professional architects to shame.\u003c/p>\n\u003cp>So what happens when a lifelong skateboarder gets a degree in architecture? \u003ca href=\"https://www.lowkeysanfrancisco.com/\">Low Key Skate Shop\u003c/a> owner Justin Marks can tell you. For seven years, the 35-year-old worked for \u003ca href=\"https://www.hornbergerworstell.com/\">Hornberger and Worstell\u003c/a>, a San Francisco architecture firm. Marks had grown up in the Lower Haight, both immersing himself in skate culture and nerding out over urban landscapes.\u003c/p>\n\u003cp>[aside postid='arts_13916267']“When you’re skateboarding, you’re at a 1:1 scale with the city and your built environment,” Marks told me on a recent visit to Low Key. “I’ve always been interested in architecture, and I’ve been advocating for skateparks since I was in high school. I would go to community meetings and wait for public comment and talk about how positive skating is for the youth.”\u003c/p>\n\u003cp>Eventually, opportunities arose that prompted Marks to leave office life behind for good. After Hornberger and Worstell, he worked with the San Francisco Planning Department, eventually becoming a contractor to help build out the skatepark Playland at 43rd Avenue. (The site has since been developed as \u003ca href=\"https://www.midpen-housing.org/shirley-chisholm-village-2024/\">affordable housing for San Francisco teachers\u003c/a>.) \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In 2016, he was invited to take over the day-to-day operations of \u003ca href=\"https://everydaysfc.com/\">Everyday\u003c/a> — a Tenderloin skate shop that’s since moved downtown. The move made sense. Even while working as an architectural junior designer, Marks was running his own skate company \u003ca href=\"https://www.instagram.com/leftsidesf/\">Left Side\u003c/a>, selling his skateboards and shirts around the city at stores like \u003ca href=\"https://shop.ftcsf.com/\">FTC\u003c/a>, \u003ca href=\"https://dlxskateshop.com/\">DLX\u003c/a> and \u003ca href=\"https://missionsk8shop.com/\">Mission Skate Shop\u003c/a>.\u003c/p>\n\u003cp>By 2019, Marks was ready to strike out on his own. He wanted to open a storefront that would serve as both a skate shop and small art gallery. Marks’ first choice for a business partner was \u003ca href=\"https://www.instagram.com/turtlesmashersucks/?hl=en\">Zachariah “Turtle” Dawson\u003c/a>. (“If you use my actual name,” Turtle quips, “no one will know who the fuck you’re talking about.”) At the time, the two were both volunteering at Playland. Not only was Turtle a beloved sponsored skater, Marks knew he was also an SFAI graduate who would see Low Key’s potential as an art space. The pair quickly opened the shop on Geary Street.\u003c/p>\n\u003cfigure id=\"attachment_13955760\" class=\"wp-caption aligncenter\" style=\"max-width: 1820px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955760\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Turtle-Low-Key-Close-Side.png\" alt=\"A white man with glasses and scruffy beard stands in the doorway of a small shop front. He is wearing a black beanie, sweater and pants.\" width=\"1820\" height=\"1062\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Turtle-Low-Key-Close-Side.png 1820w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Turtle-Low-Key-Close-Side-800x467.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Turtle-Low-Key-Close-Side-1020x595.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Turtle-Low-Key-Close-Side-160x93.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Turtle-Low-Key-Close-Side-768x448.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Turtle-Low-Key-Close-Side-1536x896.png 1536w\" sizes=\"(max-width: 1820px) 100vw, 1820px\">\u003cfigcaption class=\"wp-caption-text\">Turtle, one of the owners of Low Key Skate Shop, hanging out in April 2024. \u003ccite>(Rae Alexandra)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The impact the tiny new store had on the local community was immediate. From day one, Low Key has been a gathering place for skaters, as well as an outlet for local small businesses whose products are frequently handmade. (“We try and keep everything as homegrown as possible,” Turtle notes.) Low Key’s on-site screenprinting equipment is used by the shop, as well as friends and associates who have their own creative projects. (When the corner store up the street wanted to start selling its own shirts, Low Key printed them.)\u003c/p>\n\u003cp>More importantly, the skate shop fulfills its art goals by hosting monthly shows to coincide with the \u003ca href=\"https://www.instagram.com/sffirstthursday/\">Tenderloin Art Walk\u003c/a>. Artists and \u003ca href=\"https://www.instagram.com/p/CzceKQDP4AC/?hl=en&img_index=1\">photographers\u003c/a> who reflect Bay Area street culture — the likes of \u003ca href=\"https://www.kqed.org/arts/13953119/george-crampton-glassanos-has-pendletons-paint-and-passion\">George Crampton Glassanos\u003c/a>, \u003ca href=\"https://www.instagram.com/todthebunny/\">Tod the Bunny\u003c/a>, \u003ca href=\"https://www.instagram.com/hiericbro/\">Eric Broers\u003c/a> and most recently \u003ca href=\"https://www.instagram.com/austenzombres/?hl=en\">Austen Zombres\u003c/a> — take priority.\u003c/p>\n\u003cp>One of the many who’ve directly benefited from Low Key’s existence is skateboard photographer and videographer \u003ca href=\"https://www.instagram.com/excellentquestion/\">Theodore Maider\u003c/a>.\u003c/p>\n\u003cp>[aside postid='arts_13919506']“Low Key has given me a platform to film and photograph the skaters affiliated with their shop,” Maider says. “But they’ve also given me a place to put my artwork on display, and promoted my work on social media. I wouldn’t be in the position I’m currently in if it wasn’t for Low Key.”\u003c/p>\n\u003cp>Outside of the store, Marks and Turtle have kept mindful about donating merchandise to skateboard events around Northern California, as well as to local fundraisers, like a recent \u003ca href=\"https://www.kqed.org/arts/13936204/dave-glass-tenderloin-museum-san-franciso-street-photography\">Tenderloin Museum\u003c/a> campaign to stage a play about the \u003ca href=\"https://www.kqed.org/arts/13835520/a-new-generation-gathers-strength-from-the-courageous-queens-of-the-comptons-cafeteria-riot\">Compton’s Cafeteria riot\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13956023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13956023 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Karl-and-Justin-e1713218591580.jpg\" alt=\"A Black man with long locs stands with his arm around a white man with beard and glasses inside a skateboard shop. They are both smiling.\" width=\"1920\" height=\"1183\">\u003cfigcaption class=\"wp-caption-text\">Karl Watson, San Francisco skateboarder, video director and author, hanging at Low Key with owner Justin Marks. \u003ccite>(Courtesy of Low Key Skate Shop)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From Maider’s perspective, it’s the duo of Marks and Turtle that makes Low Key such an impactful place.\u003c/p>\n\u003cp>“Turtle is very much the presence in the streets,” Maider explains. “Turtle has spent so much of his time lurking at the spots that are considered the proving grounds of the city, and because of that, he has a reputation and presence that people love and respect. And then Justin is very much the red-tape guy,” Maider continues. “He gets parks built and makes sure the skate community has a voice in a meaningful way both socially and politically.”\u003c/p>\n\u003cp>That’s not an exaggeration. In 2011, before Marks had even received his Architecture B.A. from \u003ca href=\"https://www.cca.edu/\">California College of the Arts\u003c/a>, he succeeded in getting a corner of \u003ca href=\"https://sfrecpark.org/1640/Waller-Street-Skate-Park-Project\">Waller Street established as a designated skatepark\u003c/a> by working with landscape architect John Bela (one of Marks’ teachers at the time) and Phil Ginsburg, now the general manager of San Francisco’s Recreation and Park Department.\u003c/p>\n\u003cp>[aside postid='arts_13931352']“We came up with a simple design that used repurposed granite ledges from the city yard at Waller,” Marks says, adding that later, in 2022, “working with Rec [and] Park we teamed up with DLX to make Waller what it is today — a newly paved skatepark plaza with more found skate objects.”\u003c/p>\n\u003cp>Five years into its existence, Low Key stands as a business that goes against almost every stereotype about skateboarders being destructive and hedonistic slackers. By all appearances, Marks and Turtle constantly brainstorm new ways to be of service. Currently, Marks is putting together a skate jam at the new U.N. Plaza skatepark, near the Civic Center, to be held this summer. Turtle is excited about the imminent release of a skate video that Low Key has spent years putting together. (When I ask him how many local skaters were involved in the making of the film, he half-smiles and says, “I’d say the whole city.”)\u003c/p>\n\u003cp>“Skateboarding made me an explorer of the city, its history and people,” Marks says. “But what first attracted me to skateboarding was the sense of camaraderie and creativity. I’d like to continue advocating for skateboarding, the arts and public spaces that encourage creativity and” — negative stereotypes be damned — “healthy recreation.”\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.lowkeysanfrancisco.com/\">Low Key Skate Shop\u003c/a> is located at 679 Geary Street. Austen Zombres’ ‘Corner Store’ exhibit is currently on display through May 2, 2024. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"In 2019, an architectural designer and a guy named Turtle opened a tiny Tenderloin shopfront. Its impact was immediate.","status":"publish","parent":0,"modified":1713396734,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1203},"headData":{"title":"What’s the Coolest Skate Shop in San Francisco? Low Key | KQED","description":"In 2019, an architectural designer and a guy named Turtle opened a tiny Tenderloin shopfront. Its impact was immediate.","ogTitle":"How Low Key Became the Coolest Skate Shop in San Francisco","ogDescription":"","ogImgId":"","twTitle":"How Low Key Became the Coolest Skate Shop in San Francisco","twDescription":"","twImgId":"","socialTitle":"What’s the Coolest Skate Shop in San Francisco? Low Key %%page%% %%sep%% KQED"},"sticky":false,"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13955476/coolest-san-francisco-skate-shop-low-key-tenderloin-art-walk","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Skateboarders do not look at the city — any city — the same way that non-skaters do.\u003c/p>\n\u003cp>Skateboarders have brains that make instant calculations using principles of geometry and physics, and are hardwired to evaluate ways around obstacles and over gaps. Present a crew of skaters with a patchwork of hostile architecture — objects specifically designed to keep them out of a space — and the problem-solving that spills forth would put professional architects to shame.\u003c/p>\n\u003cp>So what happens when a lifelong skateboarder gets a degree in architecture? \u003ca href=\"https://www.lowkeysanfrancisco.com/\">Low Key Skate Shop\u003c/a> owner Justin Marks can tell you. For seven years, the 35-year-old worked for \u003ca href=\"https://www.hornbergerworstell.com/\">Hornberger and Worstell\u003c/a>, a San Francisco architecture firm. Marks had grown up in the Lower Haight, both immersing himself in skate culture and nerding out over urban landscapes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13916267","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>“When you’re skateboarding, you’re at a 1:1 scale with the city and your built environment,” Marks told me on a recent visit to Low Key. “I’ve always been interested in architecture, and I’ve been advocating for skateparks since I was in high school. I would go to community meetings and wait for public comment and talk about how positive skating is for the youth.”\u003c/p>\n\u003cp>Eventually, opportunities arose that prompted Marks to leave office life behind for good. After Hornberger and Worstell, he worked with the San Francisco Planning Department, eventually becoming a contractor to help build out the skatepark Playland at 43rd Avenue. (The site has since been developed as \u003ca href=\"https://www.midpen-housing.org/shirley-chisholm-village-2024/\">affordable housing for San Francisco teachers\u003c/a>.) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 2016, he was invited to take over the day-to-day operations of \u003ca href=\"https://everydaysfc.com/\">Everyday\u003c/a> — a Tenderloin skate shop that’s since moved downtown. The move made sense. Even while working as an architectural junior designer, Marks was running his own skate company \u003ca href=\"https://www.instagram.com/leftsidesf/\">Left Side\u003c/a>, selling his skateboards and shirts around the city at stores like \u003ca href=\"https://shop.ftcsf.com/\">FTC\u003c/a>, \u003ca href=\"https://dlxskateshop.com/\">DLX\u003c/a> and \u003ca href=\"https://missionsk8shop.com/\">Mission Skate Shop\u003c/a>.\u003c/p>\n\u003cp>By 2019, Marks was ready to strike out on his own. He wanted to open a storefront that would serve as both a skate shop and small art gallery. Marks’ first choice for a business partner was \u003ca href=\"https://www.instagram.com/turtlesmashersucks/?hl=en\">Zachariah “Turtle” Dawson\u003c/a>. (“If you use my actual name,” Turtle quips, “no one will know who the fuck you’re talking about.”) At the time, the two were both volunteering at Playland. Not only was Turtle a beloved sponsored skater, Marks knew he was also an SFAI graduate who would see Low Key’s potential as an art space. The pair quickly opened the shop on Geary Street.\u003c/p>\n\u003cfigure id=\"attachment_13955760\" class=\"wp-caption aligncenter\" style=\"max-width: 1820px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955760\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Turtle-Low-Key-Close-Side.png\" alt=\"A white man with glasses and scruffy beard stands in the doorway of a small shop front. He is wearing a black beanie, sweater and pants.\" width=\"1820\" height=\"1062\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Turtle-Low-Key-Close-Side.png 1820w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Turtle-Low-Key-Close-Side-800x467.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Turtle-Low-Key-Close-Side-1020x595.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Turtle-Low-Key-Close-Side-160x93.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Turtle-Low-Key-Close-Side-768x448.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Turtle-Low-Key-Close-Side-1536x896.png 1536w\" sizes=\"(max-width: 1820px) 100vw, 1820px\">\u003cfigcaption class=\"wp-caption-text\">Turtle, one of the owners of Low Key Skate Shop, hanging out in April 2024. \u003ccite>(Rae Alexandra)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The impact the tiny new store had on the local community was immediate. From day one, Low Key has been a gathering place for skaters, as well as an outlet for local small businesses whose products are frequently handmade. (“We try and keep everything as homegrown as possible,” Turtle notes.) Low Key’s on-site screenprinting equipment is used by the shop, as well as friends and associates who have their own creative projects. (When the corner store up the street wanted to start selling its own shirts, Low Key printed them.)\u003c/p>\n\u003cp>More importantly, the skate shop fulfills its art goals by hosting monthly shows to coincide with the \u003ca href=\"https://www.instagram.com/sffirstthursday/\">Tenderloin Art Walk\u003c/a>. Artists and \u003ca href=\"https://www.instagram.com/p/CzceKQDP4AC/?hl=en&img_index=1\">photographers\u003c/a> who reflect Bay Area street culture — the likes of \u003ca href=\"https://www.kqed.org/arts/13953119/george-crampton-glassanos-has-pendletons-paint-and-passion\">George Crampton Glassanos\u003c/a>, \u003ca href=\"https://www.instagram.com/todthebunny/\">Tod the Bunny\u003c/a>, \u003ca href=\"https://www.instagram.com/hiericbro/\">Eric Broers\u003c/a> and most recently \u003ca href=\"https://www.instagram.com/austenzombres/?hl=en\">Austen Zombres\u003c/a> — take priority.\u003c/p>\n\u003cp>One of the many who’ve directly benefited from Low Key’s existence is skateboard photographer and videographer \u003ca href=\"https://www.instagram.com/excellentquestion/\">Theodore Maider\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13919506","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>“Low Key has given me a platform to film and photograph the skaters affiliated with their shop,” Maider says. “But they’ve also given me a place to put my artwork on display, and promoted my work on social media. I wouldn’t be in the position I’m currently in if it wasn’t for Low Key.”\u003c/p>\n\u003cp>Outside of the store, Marks and Turtle have kept mindful about donating merchandise to skateboard events around Northern California, as well as to local fundraisers, like a recent \u003ca href=\"https://www.kqed.org/arts/13936204/dave-glass-tenderloin-museum-san-franciso-street-photography\">Tenderloin Museum\u003c/a> campaign to stage a play about the \u003ca href=\"https://www.kqed.org/arts/13835520/a-new-generation-gathers-strength-from-the-courageous-queens-of-the-comptons-cafeteria-riot\">Compton’s Cafeteria riot\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13956023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13956023 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Karl-and-Justin-e1713218591580.jpg\" alt=\"A Black man with long locs stands with his arm around a white man with beard and glasses inside a skateboard shop. They are both smiling.\" width=\"1920\" height=\"1183\">\u003cfigcaption class=\"wp-caption-text\">Karl Watson, San Francisco skateboarder, video director and author, hanging at Low Key with owner Justin Marks. \u003ccite>(Courtesy of Low Key Skate Shop)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From Maider’s perspective, it’s the duo of Marks and Turtle that makes Low Key such an impactful place.\u003c/p>\n\u003cp>“Turtle is very much the presence in the streets,” Maider explains. “Turtle has spent so much of his time lurking at the spots that are considered the proving grounds of the city, and because of that, he has a reputation and presence that people love and respect. And then Justin is very much the red-tape guy,” Maider continues. “He gets parks built and makes sure the skate community has a voice in a meaningful way both socially and politically.”\u003c/p>\n\u003cp>That’s not an exaggeration. In 2011, before Marks had even received his Architecture B.A. from \u003ca href=\"https://www.cca.edu/\">California College of the Arts\u003c/a>, he succeeded in getting a corner of \u003ca href=\"https://sfrecpark.org/1640/Waller-Street-Skate-Park-Project\">Waller Street established as a designated skatepark\u003c/a> by working with landscape architect John Bela (one of Marks’ teachers at the time) and Phil Ginsburg, now the general manager of San Francisco’s Recreation and Park Department.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13931352","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>“We came up with a simple design that used repurposed granite ledges from the city yard at Waller,” Marks says, adding that later, in 2022, “working with Rec [and] Park we teamed up with DLX to make Waller what it is today — a newly paved skatepark plaza with more found skate objects.”\u003c/p>\n\u003cp>Five years into its existence, Low Key stands as a business that goes against almost every stereotype about skateboarders being destructive and hedonistic slackers. By all appearances, Marks and Turtle constantly brainstorm new ways to be of service. Currently, Marks is putting together a skate jam at the new U.N. Plaza skatepark, near the Civic Center, to be held this summer. Turtle is excited about the imminent release of a skate video that Low Key has spent years putting together. (When I ask him how many local skaters were involved in the making of the film, he half-smiles and says, “I’d say the whole city.”)\u003c/p>\n\u003cp>“Skateboarding made me an explorer of the city, its history and people,” Marks says. “But what first attracted me to skateboarding was the sense of camaraderie and creativity. I’d like to continue advocating for skateboarding, the arts and public spaces that encourage creativity and” — negative stereotypes be damned — “healthy recreation.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.lowkeysanfrancisco.com/\">Low Key Skate Shop\u003c/a> is located at 679 Geary Street. Austen Zombres’ ‘Corner Store’ exhibit is currently on display through May 2, 2024. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13955476/coolest-san-francisco-skate-shop-low-key-tenderloin-art-walk","authors":["11242"],"programs":["arts_140"],"categories":["arts_1","arts_11615","arts_13238"],"tags":["arts_10278","arts_1146","arts_1442","arts_1020","arts_585"],"featImg":"arts_13956022","label":"arts_140"},"arts_13955410":{"type":"posts","id":"arts_13955410","meta":{"index":"posts_1591205157","site":"arts","id":"13955410","found":true},"guestAuthors":[],"slug":"world-naked-bike-ride-2024-where-to-meet-420-dress-code","title":"The World Naked Bike Ride Is Happening on 4/20 in San Francisco","publishDate":1712613910,"format":"standard","headTitle":"The World Naked Bike Ride Is Happening on 4/20 in San Francisco | KQED","labelTerm":{"site":"arts"},"content":"\u003cp>Ah, April 20. A hallowed day on the Bay Area calendar that has long been used to celebrate marijuana in all its forms and glory. Well, this year, the very stoned humans of San Francisco can celebrate the day by bearing witness to scores of cyclists who’ll be baring it all on bicycles. That’s right! This year’s World Naked Bike Ride falls on 4/20. Which almost — almost! — makes up for the \u003ca href=\"https://www.kqed.org/news/11980820/san-franciscos-annual-420-celebration-on-hippie-hill-canceled-for-2024\">cancellation of Golden Gate Park’s annual Hippie Hill event\u003c/a>.\u003c/p>\n\u003cp>[aside postid='news_11613510']As usual, the city’s wheelie nude adventure will start at the giant bow and arrow in Rincon Park — Claes Oldenburg and Coosje van Bruggen’s \u003ci>Cupid’s Span\u003c/i>. It will then sojourn past Chase Center and Oracle Park, head up to North Beach, circle back past City Hall, before heading on over to the Haight and ending in the Castro. All told, the ride lasts 16.5 miles and finishes with a naked party at (of all places) Castro Street’s \u003ca href=\"https://www.gyroxpresssf.com/\">Gyro Xpress\u003c/a>. (Careful where you drop that tzatziki, riders!)\u003c/p>\n\u003cp>Naked Bike Ride organizers ask that cyclists keep inside the right lane as much as possible, refrain from throwing objects at passing cars, and make sure bicycles are fully tuned before the ride starts.\u003c/p>\n\u003cfigure id=\"attachment_13955430\" class=\"wp-caption aligncenter\" style=\"max-width: 1868px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955430\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/nipple-be-gone.jpg\" alt=\"A group of naked people riding bicycles, led by two women wearing strategically placed body paint.\" width=\"1868\" height=\"1400\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/nipple-be-gone.jpg 1868w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/nipple-be-gone-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/nipple-be-gone-1020x764.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/nipple-be-gone-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/nipple-be-gone-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/nipple-be-gone-1536x1151.jpg 1536w\" sizes=\"(max-width: 1868px) 100vw, 1868px\">\u003cfigcaption class=\"wp-caption-text\">Though rain is forecast, sunblock is probably still a wise move for riders. \u003ccite>(Gareth Fuller/PA Images via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those cyclists thinking about participating, but nervous about going full birthday suit, don’t worry. While full nudity is encouraged, an ethos of “as bare as you dare” is embraced as well. Organizers even suggest bringing transparent ponchos or windbreakers in case of rain, which is currently forecast on the day.\u003c/p>\n\u003cp>This year marks the 20th anniversary of the World Naked Bike Ride, which was started by \u003ca href=\"https://en.wikipedia.org/wiki/Conrad_Schmidt_(social_activist)\">Conrad Schmidt\u003c/a> in Vancouver, Canada. Since then, cyclists in 36 countries around the globe have been taking the annual opportunity to protest climate change and highlight the vulnerability of cyclists and pedestrians. The ride also seeks to endorse body positivity, community building and renewable energy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The April 20 ride was organized specifically to coincide with Earth Day (April 22). The Northern Hemisphere chapters of World Naked Bike Ride — including San Francisco — will also ride on June 8, 2024. Plenty of time, then, should you need to make an extra cushion for your saddle…\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://wiki.worldnakedbikeride.org/index.php?title=San_Francisco\">San Francisco’s World Naked Bike Ride\u003c/a> leaves Rincon Park (Embarcadero and Folsom) at noon on April 20, 2024. \u003ca href=\"https://ridewithgps.com/routes/46069540\">The full route\u003c/a> is available online now.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The next World Naked Bike Ride is happening on 4/20. Here’s where San Francisco cyclists will be baring it all.","status":"publish","parent":0,"modified":1712613910,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":440},"headData":{"title":"World Naked Bike Ride San Francisco: All You Need to Know | KQED","description":"The next World Naked Bike Ride is happening on 4/20. Here’s where San Francisco cyclists will be baring it all.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","socialTitle":"World Naked Bike Ride San Francisco: All You Need to Know %%page%% %%sep%% KQED"},"sticky":false,"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13955410/world-naked-bike-ride-2024-where-to-meet-420-dress-code","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ah, April 20. A hallowed day on the Bay Area calendar that has long been used to celebrate marijuana in all its forms and glory. Well, this year, the very stoned humans of San Francisco can celebrate the day by bearing witness to scores of cyclists who’ll be baring it all on bicycles. That’s right! This year’s World Naked Bike Ride falls on 4/20. Which almost — almost! — makes up for the \u003ca href=\"https://www.kqed.org/news/11980820/san-franciscos-annual-420-celebration-on-hippie-hill-canceled-for-2024\">cancellation of Golden Gate Park’s annual Hippie Hill event\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11613510","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>As usual, the city’s wheelie nude adventure will start at the giant bow and arrow in Rincon Park — Claes Oldenburg and Coosje van Bruggen’s \u003ci>Cupid’s Span\u003c/i>. It will then sojourn past Chase Center and Oracle Park, head up to North Beach, circle back past City Hall, before heading on over to the Haight and ending in the Castro. All told, the ride lasts 16.5 miles and finishes with a naked party at (of all places) Castro Street’s \u003ca href=\"https://www.gyroxpresssf.com/\">Gyro Xpress\u003c/a>. (Careful where you drop that tzatziki, riders!)\u003c/p>\n\u003cp>Naked Bike Ride organizers ask that cyclists keep inside the right lane as much as possible, refrain from throwing objects at passing cars, and make sure bicycles are fully tuned before the ride starts.\u003c/p>\n\u003cfigure id=\"attachment_13955430\" class=\"wp-caption aligncenter\" style=\"max-width: 1868px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955430\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/nipple-be-gone.jpg\" alt=\"A group of naked people riding bicycles, led by two women wearing strategically placed body paint.\" width=\"1868\" height=\"1400\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/nipple-be-gone.jpg 1868w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/nipple-be-gone-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/nipple-be-gone-1020x764.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/nipple-be-gone-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/nipple-be-gone-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/nipple-be-gone-1536x1151.jpg 1536w\" sizes=\"(max-width: 1868px) 100vw, 1868px\">\u003cfigcaption class=\"wp-caption-text\">Though rain is forecast, sunblock is probably still a wise move for riders. \u003ccite>(Gareth Fuller/PA Images via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those cyclists thinking about participating, but nervous about going full birthday suit, don’t worry. While full nudity is encouraged, an ethos of “as bare as you dare” is embraced as well. Organizers even suggest bringing transparent ponchos or windbreakers in case of rain, which is currently forecast on the day.\u003c/p>\n\u003cp>This year marks the 20th anniversary of the World Naked Bike Ride, which was started by \u003ca href=\"https://en.wikipedia.org/wiki/Conrad_Schmidt_(social_activist)\">Conrad Schmidt\u003c/a> in Vancouver, Canada. Since then, cyclists in 36 countries around the globe have been taking the annual opportunity to protest climate change and highlight the vulnerability of cyclists and pedestrians. The ride also seeks to endorse body positivity, community building and renewable energy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The April 20 ride was organized specifically to coincide with Earth Day (April 22). The Northern Hemisphere chapters of World Naked Bike Ride — including San Francisco — will also ride on June 8, 2024. Plenty of time, then, should you need to make an extra cushion for your saddle…\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://wiki.worldnakedbikeride.org/index.php?title=San_Francisco\">San Francisco’s World Naked Bike Ride\u003c/a> leaves Rincon Park (Embarcadero and Folsom) at noon on April 20, 2024. \u003ca href=\"https://ridewithgps.com/routes/46069540\">The full route\u003c/a> is available online now.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13955410/world-naked-bike-ride-2024-where-to-meet-420-dress-code","authors":["11242"],"categories":["arts_1","arts_835","arts_11615"],"featImg":"arts_13955596","label":"arts"},"arts_13955879":{"type":"posts","id":"arts_13955879","meta":{"index":"posts_1591205157","site":"arts","id":"13955879","found":true},"guestAuthors":[],"slug":"jonathan-carver-moore-gallery-residency-market-street","title":"A Gallery Owner With a ‘Let’s-Do-This Attitude’ Launches a Residency on Market Street","publishDate":1713292416,"format":"standard","headTitle":"A Gallery Owner With a ‘Let’s-Do-This Attitude’ Launches a Residency on Market Street | KQED","labelTerm":{"site":"arts"},"content":"\u003cp>Jonathan Carver Moore is not one to rest on his laurels. Less than a year after opening his \u003ca href=\"https://www.jonathancarvermoore.com/\">eponymous gallery\u003c/a> on Market Street, he has launched a residency program in the empty 2,600-square-foot retail space next door. Now, Aplerh-Doku Borlabi’s \u003cem>\u003ca href=\"https://www.jonathancarvermoore.com/exhibitions/13-bold-solo-presentation-from-aplerh-doku-borlabi/installation_shots/\">BOLD\u003c/a>\u003c/em>, on view through June 8, is Moore’s inaugural artist-in-residency exhibition. The \u003ca href=\"https://www.instagram.com/dokuborlabi/\">Ghanaian artist\u003c/a> created all the work for the show — large-scale portraits using coconut sheafs to depict skin — during the seven weeks he spent in San Francisco. \u003c/p>\n\u003cp>[aside postID='arts_13952117']Since he opened the gallery in March 2023, Moore has brought the work of several international artists into the space, including South African photographer \u003ca href=\"https://www.kqed.org/arts/13952117/zanele-muholi-sfmoma-eye-me-queer-south-african-photography\">Zanele Muholi\u003c/a> and their Cape Town students, Nigerian painter \u003ca href=\"https://www.instagram.com/odinakachi_okoroafor/?hl=en\">Odinakachi Okoroafor\u003c/a> and Cameroonian artist \u003ca href=\"https://www.instagram.com/sesseelangwe/?hl=en\">Sesse Elangwe\u003c/a>. \u003c/p>\n\u003cp>Alongside this international roster, Moore has shown work by a textile artist from Atlanta, a Los Angeles photographer and an Oaklander who now lives in Detroit. He hopes this mingling of local, national and international artists will create a network of its own, with relationships forming that might bring American artists out-of-country opportunities, in turn.\u003c/p>\n\u003cfigure id=\"attachment_13955499\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-010-BL-KQED.jpg\" alt=\"Person shifting an artwork on bare drywall in large street-facing space\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13955499\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-010-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-010-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-010-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-010-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-010-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-010-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-010-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Moore adjusts Aplerh-Doku Borlabi’s artwork in the residency’s studio space next door to his gallery. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was only a few months after opening the gallery that Moore started thinking about running a residency. He wanted to give some of those more far-flung artists the experience of working in a different space, and to give Bay Area audiences the chance to see what and how they created. (Moving forward, he plans to invite local artists to the residency as well.) \u003c/p>\n\u003cp>“I wasn’t sure how it was all going to come together, but I think that sometimes, when you support the community, the community in turn supports you,” he says. “It took a couple of minds coming together to make this happen.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One of those minds belongs to Joy Ou, a designer, developer and landlord of 960 Market St., the building that houses the gallery and residency. Another belongs to Michelle Mansour, the director of nearby \u003ca href=\"https://rootdivision.org/\">Root Division\u003c/a> (where Moore is on the board), who recently announced \u003ca href=\"https://rootdivision.org/apply/executive-director/\">she’s leaving the arts nonprofit\u003c/a> after 20 years. \u003c/p>\n\u003cp>With all the hype around San Francisco’s “doom loop,” you might think people wouldn’t be interested in heading to mid-Market to see art. But Ou saw that Moore could pack the gallery.\u003c/p>\n\u003cfigure id=\"attachment_13955502\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-042-BL-KQED.jpg\" alt=\"Black man leans against doorframe, windows facing street, red-painted gallery walls behind\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13955502\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-042-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-042-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-042-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-042-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-042-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-042-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-042-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Moore stands in the doorway of his Market Street gallery. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When he had his opening, he had a line down the block,” she says. “I was like, ‘Who is this guy that he can have this kind of draw?’”\u003c/p>\n\u003cp>Moore, Ou and Mansour had dinner last summer to talk about the neighborhood and what they could create together. \u003c/p>\n\u003cp>[pullquote size='medium' align='right' citation='Michelle Mansour, Root Division']‘You can also just do the things, and Jonathan is very much that kind of person.’[/pullquote]“Then fast forward to January, and I was like, ‘Hey, what’s happening with this space next door?’” Moore remembers asking Ou. “She said, ‘It’s vacant. What are you seeing happen?’ And the three of us got on the Zoom, and I swear, within an hour, we had a plan.”\u003c/p>\n\u003cp>Mansour helped Moore put together a budget, factoring in art materials, travel from Ghana and a $5,000 stipend. Ou donated the space for the artist’s ground-floor studio, as well as an apartment upstairs for the residency. Moore called Borlabi to confirm timing and bought the artist a plane ticket. \u003c/p>\n\u003cp>Like Ou, Mansour appreciates Moore’s focus and determination. \u003c/p>\n\u003cp>“The idea of just making something happen, a let’s-do-this attitude, as opposed to, ‘We could talk about it or set up meetings to talk about what we’re going to talk about in the next meeting,’” Mansour says. “You can also just do the things, and Jonathan is very much that kind of person.”\u003c/p>\n\u003cfigure id=\"attachment_13955500\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-028-BL-KQED.jpg\" alt=\"Small figure looks at large-scale portrait paintings in gallery space\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13955500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-028-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-028-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-028-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-028-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-028-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-028-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-028-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Aplerh-Doku Borlabi’s exhibition ‘BOLD’ is on view at Jonathan Carver Moore Gallery through June 8, 2024. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Moore, who has a master’s in public relations from George Washington University, reached out to organizations in the Tenderloin and beyond to bolster Borlabi’s residency. He hired a photographer and a videographer to document the artist in the studio and hosted several events in both spaces, including the gallery’s one-year anniversary party and the opening of \u003cem>BOLD\u003c/em>. Grants from the \u003ca href=\"https://www.nclfinc.org/\">New Community Leadership Foundation\u003c/a> and \u003ca href=\"https://www.marketstreetarts.org/\">Market Street Arts\u003c/a> helped pay for those events. \u003c/p>\n\u003cp>Pamela Hornik, a Bay Area arts supporter and collector of Borlabi’s work, also organized a breakfast at the gallery. Hornik says artists working in empty spaces brings vitality to the area, but organizing that activity requires follow-through.\u003c/p>\n\u003cp>“It seems like such a simple idea, but nothing is easy. You can’t just use spaces because you have to be able to turn on the heat and turn on the lights,” Hornik says. “The fact that they were able to make this happen is pretty amazing, but Jonathan just makes things happen.”\u003c/p>\n\u003cfigure id=\"attachment_13956066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JonathanCarverMoore-001-BL_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-13956066\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JonathanCarverMoore-001-BL_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JonathanCarverMoore-001-BL_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JonathanCarverMoore-001-BL_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JonathanCarverMoore-001-BL_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JonathanCarverMoore-001-BL_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JonathanCarverMoore-001-BL_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Moore carries a ladder through the 2,600-square-foot space he’s annexed as a studio for artists in residence. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the fall, Moore plans to bring in Sesse Elangwe who, like Borlabi, was one of six men from throughout the African diaspora featured in Moore’s second exhibition, \u003ci>\u003ca href=\"https://www.jonathancarvermoore.com/exhibitions/7-black-as-an-experience-not-as-a-color-a-group-exhibition/overview/\">Black as an Experience, Not as a Color\u003c/a>\u003c/i>. Coming up, Moore plans to host a local LGBTQ+ artist in the residency, with the goal of having their work on view when the Pride Parade goes down Market Street in late June. \u003c/p>\n\u003cp>He says with Borlabi, he saw the difference a residency can make for an artists. \u003c/p>\n\u003cp>“I think Doku told me that his studio that he works out of and shares with Amoako Boafo is maybe a half the size of the gallery,” Moore says. “So, to have almost 3,000 square feet just for him meant he was able to spread out and just let his mind wander and create.”\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>‘BOLD’ is on view at \u003ca href=\"https://www.jonathancarvermoore.com/\">Jonathan Carver Moore\u003c/a> (966 Market St., San Francisco) through June 8, 2024.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Less than a year after he opened his gallery, Jonathan Carver Moore has expanded to host visiting artists.","status":"publish","parent":0,"modified":1713292416,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1101},"headData":{"title":"Jonathan Carver Moore Adds a Residency Program to His Gallery | KQED","description":"Less than a year after he opened his gallery, Jonathan Carver Moore has expanded to host visiting artists.","ogTitle":"A Gallery Owner With a ‘Let’s-Do-This Attitude’ Launches a Residency on Market Street","ogDescription":"","ogImgId":"","twTitle":"A Gallery Owner With a ‘Let’s-Do-This Attitude’ Launches a Residency on Market Street","twDescription":"","twImgId":"","socialTitle":"Jonathan Carver Moore Adds a Residency Program to His Gallery %%page%% %%sep%% KQED"},"sticky":false,"nprByline":"Emily Wilson","templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/arts/13955879/jonathan-carver-moore-gallery-residency-market-street","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Jonathan Carver Moore is not one to rest on his laurels. Less than a year after opening his \u003ca href=\"https://www.jonathancarvermoore.com/\">eponymous gallery\u003c/a> on Market Street, he has launched a residency program in the empty 2,600-square-foot retail space next door. Now, Aplerh-Doku Borlabi’s \u003cem>\u003ca href=\"https://www.jonathancarvermoore.com/exhibitions/13-bold-solo-presentation-from-aplerh-doku-borlabi/installation_shots/\">BOLD\u003c/a>\u003c/em>, on view through June 8, is Moore’s inaugural artist-in-residency exhibition. The \u003ca href=\"https://www.instagram.com/dokuborlabi/\">Ghanaian artist\u003c/a> created all the work for the show — large-scale portraits using coconut sheafs to depict skin — during the seven weeks he spent in San Francisco. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13952117","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>Since he opened the gallery in March 2023, Moore has brought the work of several international artists into the space, including South African photographer \u003ca href=\"https://www.kqed.org/arts/13952117/zanele-muholi-sfmoma-eye-me-queer-south-african-photography\">Zanele Muholi\u003c/a> and their Cape Town students, Nigerian painter \u003ca href=\"https://www.instagram.com/odinakachi_okoroafor/?hl=en\">Odinakachi Okoroafor\u003c/a> and Cameroonian artist \u003ca href=\"https://www.instagram.com/sesseelangwe/?hl=en\">Sesse Elangwe\u003c/a>. \u003c/p>\n\u003cp>Alongside this international roster, Moore has shown work by a textile artist from Atlanta, a Los Angeles photographer and an Oaklander who now lives in Detroit. He hopes this mingling of local, national and international artists will create a network of its own, with relationships forming that might bring American artists out-of-country opportunities, in turn.\u003c/p>\n\u003cfigure id=\"attachment_13955499\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-010-BL-KQED.jpg\" alt=\"Person shifting an artwork on bare drywall in large street-facing space\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13955499\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-010-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-010-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-010-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-010-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-010-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-010-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-010-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Moore adjusts Aplerh-Doku Borlabi’s artwork in the residency’s studio space next door to his gallery. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was only a few months after opening the gallery that Moore started thinking about running a residency. He wanted to give some of those more far-flung artists the experience of working in a different space, and to give Bay Area audiences the chance to see what and how they created. (Moving forward, he plans to invite local artists to the residency as well.) \u003c/p>\n\u003cp>“I wasn’t sure how it was all going to come together, but I think that sometimes, when you support the community, the community in turn supports you,” he says. “It took a couple of minds coming together to make this happen.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of those minds belongs to Joy Ou, a designer, developer and landlord of 960 Market St., the building that houses the gallery and residency. Another belongs to Michelle Mansour, the director of nearby \u003ca href=\"https://rootdivision.org/\">Root Division\u003c/a> (where Moore is on the board), who recently announced \u003ca href=\"https://rootdivision.org/apply/executive-director/\">she’s leaving the arts nonprofit\u003c/a> after 20 years. \u003c/p>\n\u003cp>With all the hype around San Francisco’s “doom loop,” you might think people wouldn’t be interested in heading to mid-Market to see art. But Ou saw that Moore could pack the gallery.\u003c/p>\n\u003cfigure id=\"attachment_13955502\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-042-BL-KQED.jpg\" alt=\"Black man leans against doorframe, windows facing street, red-painted gallery walls behind\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13955502\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-042-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-042-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-042-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-042-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-042-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-042-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-042-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Moore stands in the doorway of his Market Street gallery. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When he had his opening, he had a line down the block,” she says. “I was like, ‘Who is this guy that he can have this kind of draw?’”\u003c/p>\n\u003cp>Moore, Ou and Mansour had dinner last summer to talk about the neighborhood and what they could create together. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"‘You can also just do the things, and Jonathan is very much that kind of person.’","name":"pullquote","attributes":{"named":{"size":"medium","align":"right","citation":"Michelle Mansour, Root Division","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>“Then fast forward to January, and I was like, ‘Hey, what’s happening with this space next door?’” Moore remembers asking Ou. “She said, ‘It’s vacant. What are you seeing happen?’ And the three of us got on the Zoom, and I swear, within an hour, we had a plan.”\u003c/p>\n\u003cp>Mansour helped Moore put together a budget, factoring in art materials, travel from Ghana and a $5,000 stipend. Ou donated the space for the artist’s ground-floor studio, as well as an apartment upstairs for the residency. Moore called Borlabi to confirm timing and bought the artist a plane ticket. \u003c/p>\n\u003cp>Like Ou, Mansour appreciates Moore’s focus and determination. \u003c/p>\n\u003cp>“The idea of just making something happen, a let’s-do-this attitude, as opposed to, ‘We could talk about it or set up meetings to talk about what we’re going to talk about in the next meeting,’” Mansour says. “You can also just do the things, and Jonathan is very much that kind of person.”\u003c/p>\n\u003cfigure id=\"attachment_13955500\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-028-BL-KQED.jpg\" alt=\"Small figure looks at large-scale portrait paintings in gallery space\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13955500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-028-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-028-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-028-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-028-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-028-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-028-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JONATHANCARVERMOORE-028-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Aplerh-Doku Borlabi’s exhibition ‘BOLD’ is on view at Jonathan Carver Moore Gallery through June 8, 2024. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Moore, who has a master’s in public relations from George Washington University, reached out to organizations in the Tenderloin and beyond to bolster Borlabi’s residency. He hired a photographer and a videographer to document the artist in the studio and hosted several events in both spaces, including the gallery’s one-year anniversary party and the opening of \u003cem>BOLD\u003c/em>. Grants from the \u003ca href=\"https://www.nclfinc.org/\">New Community Leadership Foundation\u003c/a> and \u003ca href=\"https://www.marketstreetarts.org/\">Market Street Arts\u003c/a> helped pay for those events. \u003c/p>\n\u003cp>Pamela Hornik, a Bay Area arts supporter and collector of Borlabi’s work, also organized a breakfast at the gallery. Hornik says artists working in empty spaces brings vitality to the area, but organizing that activity requires follow-through.\u003c/p>\n\u003cp>“It seems like such a simple idea, but nothing is easy. You can’t just use spaces because you have to be able to turn on the heat and turn on the lights,” Hornik says. “The fact that they were able to make this happen is pretty amazing, but Jonathan just makes things happen.”\u003c/p>\n\u003cfigure id=\"attachment_13956066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JonathanCarverMoore-001-BL_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-13956066\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JonathanCarverMoore-001-BL_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JonathanCarverMoore-001-BL_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JonathanCarverMoore-001-BL_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JonathanCarverMoore-001-BL_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JonathanCarverMoore-001-BL_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240404-JonathanCarverMoore-001-BL_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Moore carries a ladder through the 2,600-square-foot space he’s annexed as a studio for artists in residence. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the fall, Moore plans to bring in Sesse Elangwe who, like Borlabi, was one of six men from throughout the African diaspora featured in Moore’s second exhibition, \u003ci>\u003ca href=\"https://www.jonathancarvermoore.com/exhibitions/7-black-as-an-experience-not-as-a-color-a-group-exhibition/overview/\">Black as an Experience, Not as a Color\u003c/a>\u003c/i>. Coming up, Moore plans to host a local LGBTQ+ artist in the residency, with the goal of having their work on view when the Pride Parade goes down Market Street in late June. \u003c/p>\n\u003cp>He says with Borlabi, he saw the difference a residency can make for an artists. \u003c/p>\n\u003cp>“I think Doku told me that his studio that he works out of and shares with Amoako Boafo is maybe a half the size of the gallery,” Moore says. “So, to have almost 3,000 square feet just for him meant he was able to spread out and just let his mind wander and create.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>‘BOLD’ is on view at \u003ca href=\"https://www.jonathancarvermoore.com/\">Jonathan Carver Moore\u003c/a> (966 Market St., San Francisco) through June 8, 2024.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13955879/jonathan-carver-moore-gallery-residency-market-street","authors":["byline_arts_13955879"],"categories":["arts_1","arts_70"],"tags":["arts_10278","arts_1020","arts_901"],"featImg":"arts_13955501","label":"arts"},"arts_13955948":{"type":"posts","id":"arts_13955948","meta":{"index":"posts_1591205157","site":"arts","id":"13955948","found":true},"guestAuthors":[],"slug":"best-new-documentaries-netflix-hbo-streaming","title":"Three Eye-Opening Documentaries You Can Stream Right Now","publishDate":1713190768,"format":"standard","headTitle":"Three Eye-Opening Documentaries You Can Stream Right Now | KQED","labelTerm":{"term":140,"site":"arts"},"content":"\u003cp>True crime docs, scammer docs, serious docs … one of the most notable developments of the streaming era of television is that there are new documentary films and series coming out \u003cem>constantly\u003c/em>. The difficulty for someone who might want to check some of them out is that they go by in a blur, and a lot of them have similar-looking titles and promotion. There are still big-ticket entries — on April 21, HBO will premiere a follow-up series to its huge true-crime hit \u003cem>The Jinx\u003c/em> — but there are also a lot of lower-profile projects flying by, so let’s take a moment to check in with a few current ones.\u003c/p>\n\u003ch3>‘\u003ca href=\"https://www.netflix.com/watch/81586385\">What Jennifer Did\u003c/a>’\u003c/h3>\n\u003cp>https://www.youtube.com/watch?v=M-ppnYEAqSE\u003c/p>\n\u003cp>A feature-length film about a 2010 home invasion that killed a woman and left her husband in a coma, \u003cem>What Jennifer Did \u003c/em>is mostly told from the point of view of the police who gradually zeroed in on the couple’s daughter, who was home at the time.\u003c/p>\n\u003cp>Police-side crime documentaries tend to be the least interesting to me, and in this case, it feels like there’s a tremendous amount of context missing about the family in favor of a fairly simple “she wanted to be with her boyfriend” narrative. But I say that in part because I have read \u003ca href=\"https://torontolife.com/city/jennifer-pan-revenge/\">the 2015 piece by Karen Ho\u003c/a> in \u003cem>Toronto Life\u003c/em> that considers more broadly what led to this bizarre act.\u003c/p>\n\u003cp>\u003cem>Netflix, available now.\u003c/em>\u003c/p>\n\u003ch3>‘\u003ca href=\"https://play.max.com/video/watch/f0ec4d4e-1b22-431e-8f3d-229103287d3a/511cde7d-1801-4af3-b2dc-d372eaf84791\">Brandy Hellville & the Cult of Fast Fashion\u003c/a>’\u003c/h3>\n\u003cp>https://www.youtube.com/watch?v=p1pONvsrBEo\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I can honestly tell you I was not very familiar with the Brandy Melville brand before I watched this film, which tells the story of how social media helped make a juggernaut out of a whole lot of nondescript tiny shirts. (It’s more complicated than that, and … also not.)\u003c/p>\n\u003cp>The story of the gross in-store culture (which reminded me a \u003cem>lot\u003c/em> of parts of \u003ca href=\"https://www.netflix.com/title/81323741\">the Netflix film \u003cem>White Hot\u003c/em>, about Abercrombie & Fitch\u003c/a>) is interesting and pretty lively, but I would have preferred a little more time spent on the fast-fashion element, which I do think is ripe for more documentary work.\u003c/p>\n\u003cp>\u003cem>Max, available now.\u003c/em>\u003c/p>\n\u003ch3>‘\u003ca href=\"https://play.max.com/show/a27b5e0a-68eb-48e2-baa6-2b0f01d5b8be\">The Synanon Fix\u003c/a>’\u003c/h3>\n\u003cp>https://www.youtube.com/watch?v=Y8Z8xMmly1M\u003c/p>\n\u003cp>Sometimes, it feels like documentaries are their own expanded universe. I was just watching \u003ca href=\"https://www.netflix.com/title/81579761\">an entirely different show\u003c/a> about the “troubled teen” industry and its dark history, and it mentioned how Synanon, which began in California as a program to treat addiction, influenced much of what became the “we will grab your badly behaved teenager from their bed, take them to some secluded location, allow them no contact with anybody, and turn them around” model.\u003c/p>\n\u003cp>And now, Synanon has its own docuseries, which considers whether and when Synanon turned into what you would call a cult. (Was it the head-shaving? The mass weddings? The dictates about reproduction?) But what stands out the most is the consideration of how a program and a community can change shape, and it takes a while for people inside and outside it to register those changes.\u003c/p>\n\u003cp>\u003cem>Max, airing now.\u003c/em>\u003c/p>\n\u003cp>[aside postid='arts_13954796']We’re only scratching the surface of what’s out there — Netflix’s #1 show as I write this is their \u003ca href=\"https://www.netflix.com/browse?jbv=81476420\">\u003cem>\u003cstrong>Unlocked: A Jail Experiment\u003c/strong>\u003c/em>\u003c/a>, about a “program” that gives incarcerated men more freedom. And I am 100% committed to finding time before it expires on April 20 to watch \u003ca href=\"https://www.pbs.org/video/menus-plaisirs-les-troisgros-rbfnou/\">\u003cem>\u003cstrong>Menus-Plaisirs — Les Troisgros\u003c/strong>\u003c/em>\u003c/a>, the latest from the great documentarian Frederick Wiseman, which is available on PBS.\u003c/p>\n\u003cp>\u003cem>This piece also appeared in NPR’s Pop Culture Happy Hour newsletter. \u003c/em>\u003ca href=\"https://www.npr.org/newsletter/pop-culture\">\u003cem>Sign up for the newsletter\u003c/em>\u003c/a>\u003cem> so you don’t miss the next one, plus get weekly recommendations about what’s making us happy.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Listen to Pop Culture Happy Hour on \u003c/em>\u003ca href=\"http://n.pr/3xNgYt9\">\u003cem>Apple Podcasts\u003c/em>\u003c/a>\u003cem> and \u003c/em>\u003ca href=\"http://n.pr/3ELR3n6\">\u003cem>Spotify\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2024 NPR. To see more, \u003ca href=\"https://www.npr.org\">visit NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Three+eye-opening+documentaries+you+can+stream+right+now&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n","blocks":[],"excerpt":"It can be hard keeping track of all the new docs out there. Three currently on Netflix and Max are stand outs.","status":"publish","parent":0,"modified":1713162028,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":683},"headData":{"title":"Best New True Crime Documentaries to Stream | KQED","description":"It can be hard keeping track of all the new docs out there. Three currently on Netflix and Max are stand outs.","ogTitle":"Three Eye-Opening Documentaries You Can Stream Right Now","ogDescription":"","ogImgId":"","twTitle":"Three Eye-Opening Documentaries You Can Stream Right Now","twDescription":"","twImgId":"","socialTitle":"Best New True Crime Documentaries to Stream%%page%% %%sep%% KQED"},"sticky":false,"nprByline":"Linda Holmes","nprImageAgency":"HBO","nprStoryId":"1244355654","nprApiLink":"http://api.npr.org/query?id=1244355654&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2024/04/14/1244355654/what-to-watch-documentary-netflix-hbo-max?ft=nprml&f=1244355654","nprRetrievedStory":"1","nprPubDate":"Sun, 14 Apr 2024 07:00:00 -0400","nprStoryDate":"Sun, 14 Apr 2024 07:00:40 -0400","nprLastModifiedDate":"Sun, 14 Apr 2024 07:00:40 -0400","templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/arts/13955948/best-new-documentaries-netflix-hbo-streaming","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>True crime docs, scammer docs, serious docs … one of the most notable developments of the streaming era of television is that there are new documentary films and series coming out \u003cem>constantly\u003c/em>. The difficulty for someone who might want to check some of them out is that they go by in a blur, and a lot of them have similar-looking titles and promotion. There are still big-ticket entries — on April 21, HBO will premiere a follow-up series to its huge true-crime hit \u003cem>The Jinx\u003c/em> — but there are also a lot of lower-profile projects flying by, so let’s take a moment to check in with a few current ones.\u003c/p>\n\u003ch3>‘\u003ca href=\"https://www.netflix.com/watch/81586385\">What Jennifer Did\u003c/a>’\u003c/h3>\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/M-ppnYEAqSE'\n title='//www.youtube.com/embed/M-ppnYEAqSE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>A feature-length film about a 2010 home invasion that killed a woman and left her husband in a coma, \u003cem>What Jennifer Did \u003c/em>is mostly told from the point of view of the police who gradually zeroed in on the couple’s daughter, who was home at the time.\u003c/p>\n\u003cp>Police-side crime documentaries tend to be the least interesting to me, and in this case, it feels like there’s a tremendous amount of context missing about the family in favor of a fairly simple “she wanted to be with her boyfriend” narrative. But I say that in part because I have read \u003ca href=\"https://torontolife.com/city/jennifer-pan-revenge/\">the 2015 piece by Karen Ho\u003c/a> in \u003cem>Toronto Life\u003c/em> that considers more broadly what led to this bizarre act.\u003c/p>\n\u003cp>\u003cem>Netflix, available now.\u003c/em>\u003c/p>\n\u003ch3>‘\u003ca href=\"https://play.max.com/video/watch/f0ec4d4e-1b22-431e-8f3d-229103287d3a/511cde7d-1801-4af3-b2dc-d372eaf84791\">Brandy Hellville & the Cult of Fast Fashion\u003c/a>’\u003c/h3>\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/p1pONvsrBEo'\n title='//www.youtube.com/embed/p1pONvsrBEo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I can honestly tell you I was not very familiar with the Brandy Melville brand before I watched this film, which tells the story of how social media helped make a juggernaut out of a whole lot of nondescript tiny shirts. (It’s more complicated than that, and … also not.)\u003c/p>\n\u003cp>The story of the gross in-store culture (which reminded me a \u003cem>lot\u003c/em> of parts of \u003ca href=\"https://www.netflix.com/title/81323741\">the Netflix film \u003cem>White Hot\u003c/em>, about Abercrombie & Fitch\u003c/a>) is interesting and pretty lively, but I would have preferred a little more time spent on the fast-fashion element, which I do think is ripe for more documentary work.\u003c/p>\n\u003cp>\u003cem>Max, available now.\u003c/em>\u003c/p>\n\u003ch3>‘\u003ca href=\"https://play.max.com/show/a27b5e0a-68eb-48e2-baa6-2b0f01d5b8be\">The Synanon Fix\u003c/a>’\u003c/h3>\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/Y8Z8xMmly1M'\n title='//www.youtube.com/embed/Y8Z8xMmly1M'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Sometimes, it feels like documentaries are their own expanded universe. I was just watching \u003ca href=\"https://www.netflix.com/title/81579761\">an entirely different show\u003c/a> about the “troubled teen” industry and its dark history, and it mentioned how Synanon, which began in California as a program to treat addiction, influenced much of what became the “we will grab your badly behaved teenager from their bed, take them to some secluded location, allow them no contact with anybody, and turn them around” model.\u003c/p>\n\u003cp>And now, Synanon has its own docuseries, which considers whether and when Synanon turned into what you would call a cult. (Was it the head-shaving? The mass weddings? The dictates about reproduction?) But what stands out the most is the consideration of how a program and a community can change shape, and it takes a while for people inside and outside it to register those changes.\u003c/p>\n\u003cp>\u003cem>Max, airing now.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13954796","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>We’re only scratching the surface of what’s out there — Netflix’s #1 show as I write this is their \u003ca href=\"https://www.netflix.com/browse?jbv=81476420\">\u003cem>\u003cstrong>Unlocked: A Jail Experiment\u003c/strong>\u003c/em>\u003c/a>, about a “program” that gives incarcerated men more freedom. And I am 100% committed to finding time before it expires on April 20 to watch \u003ca href=\"https://www.pbs.org/video/menus-plaisirs-les-troisgros-rbfnou/\">\u003cem>\u003cstrong>Menus-Plaisirs — Les Troisgros\u003c/strong>\u003c/em>\u003c/a>, the latest from the great documentarian Frederick Wiseman, which is available on PBS.\u003c/p>\n\u003cp>\u003cem>This piece also appeared in NPR’s Pop Culture Happy Hour newsletter. \u003c/em>\u003ca href=\"https://www.npr.org/newsletter/pop-culture\">\u003cem>Sign up for the newsletter\u003c/em>\u003c/a>\u003cem> so you don’t miss the next one, plus get weekly recommendations about what’s making us happy.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Listen to Pop Culture Happy Hour on \u003c/em>\u003ca href=\"http://n.pr/3xNgYt9\">\u003cem>Apple Podcasts\u003c/em>\u003c/a>\u003cem> and \u003c/em>\u003ca href=\"http://n.pr/3ELR3n6\">\u003cem>Spotify\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2024 NPR. To see more, \u003ca href=\"https://www.npr.org\">visit NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Three+eye-opening+documentaries+you+can+stream+right+now&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13955948/best-new-documentaries-netflix-hbo-streaming","authors":["byline_arts_13955948"],"programs":["arts_140"],"categories":["arts_1","arts_74","arts_75","arts_990"],"tags":["arts_13672","arts_20624","arts_3324","arts_769","arts_6427","arts_585","arts_8366"],"affiliates":["arts_137"],"featImg":"arts_13955949","label":"arts_140"},"arts_13956146":{"type":"posts","id":"arts_13956146","meta":{"index":"posts_1591205157","site":"arts","id":"13956146","found":true},"guestAuthors":[],"slug":"the-oakland-librarys-main-branch-to-close-for-six-months-for-repairs","title":"The Oakland Library's Main Branch to Close for Six Months for Repairs","publishDate":1713390959,"format":"standard","headTitle":"The Oakland Library’s Main Branch to Close for Six Months for Repairs | KQED","labelTerm":{"site":"arts"},"content":"\u003cp>The main branch of the \u003ca href=\"https://www.kqed.org/news/tag/oakland-public-library\">Oakland Public Library\u003c/a> will soon be closed for approximately six months in order to address needed repairs, the library announced Wednesday.\u003c/p>\n\u003cp>The closure of the branch, on 14th Street in downtown Oakland, will start on May 27 and last through November 2024. Other branches of the library will remain open during the main branch’s closure, including the nearby Asian Branch on 9th Street. \u003c/p>\n\u003cp>Planned improvements to the library building, built in 1950, include a new roof, a new heating and cooling system, repairs to skylights, improvements to lighting and flooring, and “critical electrical system upgrades.”\u003c/p>\n\u003cp>“There is never a good time to close,” said the library’s director Jamie Turbak in a statement. “However, these infrastructure upgrades underscore the critical need to invest in the future of the Main Library and are long overdue.” \u003c/p>\n\u003cp>[aside postID='arts_13938083']A $4.2 million portion of the cost for the repairs will be funded in part by the California State Library’s Building Forward Library Facilities Improvement Program. As part of the terms of the grant, the City of Oakland matched those funds through Measures KK and U, which were approved by the Oakland City Council in October 2023.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Aside from the main branch, the Oakland Public Library operates 16 other branches, as well as the Oakland Tool Lending Library and the African American Museum & Library at Oakland.\u003c/p>\n\u003cp>In addition to access to books, computers, physical media and other services, the library branch hosts community events such as computer help sessions, job search assistance, mental health outreach, crafting activities and more. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The library has set up a \u003ca href=\"https://oaklandlibrary.org/main-library-closure/\">frequently asked questions page\u003c/a> regarding the closure.\u003c/p>\n\n","blocks":[],"excerpt":"The 74-year-old building on 14th Street in downtown Oakland will close from May 27 to November.","status":"publish","parent":0,"modified":1713390959,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":289},"headData":{"title":"The Oakland Library's Main Branch to Close for Six Months for Repairs | KQED","description":"The 74-year-old building on 14th Street in downtown Oakland will close from May 27 to November.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"sticky":false,"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13956146/the-oakland-librarys-main-branch-to-close-for-six-months-for-repairs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The main branch of the \u003ca href=\"https://www.kqed.org/news/tag/oakland-public-library\">Oakland Public Library\u003c/a> will soon be closed for approximately six months in order to address needed repairs, the library announced Wednesday.\u003c/p>\n\u003cp>The closure of the branch, on 14th Street in downtown Oakland, will start on May 27 and last through November 2024. Other branches of the library will remain open during the main branch’s closure, including the nearby Asian Branch on 9th Street. \u003c/p>\n\u003cp>Planned improvements to the library building, built in 1950, include a new roof, a new heating and cooling system, repairs to skylights, improvements to lighting and flooring, and “critical electrical system upgrades.”\u003c/p>\n\u003cp>“There is never a good time to close,” said the library’s director Jamie Turbak in a statement. “However, these infrastructure upgrades underscore the critical need to invest in the future of the Main Library and are long overdue.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13938083","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>A $4.2 million portion of the cost for the repairs will be funded in part by the California State Library’s Building Forward Library Facilities Improvement Program. As part of the terms of the grant, the City of Oakland matched those funds through Measures KK and U, which were approved by the Oakland City Council in October 2023.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aside from the main branch, the Oakland Public Library operates 16 other branches, as well as the Oakland Tool Lending Library and the African American Museum & Library at Oakland.\u003c/p>\n\u003cp>In addition to access to books, computers, physical media and other services, the library branch hosts community events such as computer help sessions, job search assistance, mental health outreach, crafting activities and more. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The library has set up a \u003ca href=\"https://oaklandlibrary.org/main-library-closure/\">frequently asked questions page\u003c/a> regarding the closure.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13956146/the-oakland-librarys-main-branch-to-close-for-six-months-for-repairs","authors":["185"],"categories":["arts_1","arts_235"],"tags":["arts_10331","arts_21744","arts_1143"],"featImg":"arts_13956159","label":"arts"},"arts_13915581":{"type":"posts","id":"arts_13915581","meta":{"index":"posts_1591205157","site":"arts","id":"13915581","found":true},"guestAuthors":[],"slug":"lechon-filipino-american-party-oriental-food-market-concord","title":"For Filipino Americans, Lechon Is at the Heart of Every Party","publishDate":1656600328,"format":"standard","headTitle":"For Filipino Americans, Lechon Is at the Heart of Every Party | KQED","labelTerm":{},"content":"\u003cp>\u003cem>\u003ci data-stringify-type=\"italic\">KQED’s \u003c/i>\u003c/em>BBQ in the Bay\u003cem>\u003ci data-stringify-type=\"italic\"> is a \u003ca href=\"https://www.kqed.org/bbq\">series of stories\u003c/a> exploring the Bay Area’s multicultural barbecue scene. New installments will post every day from June 28–July 1. \u003c/i>\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[dropcap]T[/dropcap]here’s a fiesta happening at the Winslow Center in Concord to celebrate a young bio science major’s graduation from UC Irvine. Upstairs, in the decorated banquet hall, Marilu Pho welcomes guests to her daughter Taylor’s graduation party while Polynesian dancers hurriedly get dressed before their performance begins. “Sorry, the boba people aren’t here yet,” Pho apologizes, detailing all the food she ordered. In addition to the boba station, there’s also a taco bar and a company on hand to make Filipino-style paella. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But the star of the spread—and of any Filipino party—is the crackly, golden-skinned roast pig known as lechon. Spanish colonizers in the 1600s chose that name to describe the suckling pigs they saw native Filipinos slowly roasting whole over coals. But people in the Philippines have been serving some version of lechon to mark special occasions since well before that, starting when their Austronesian ancestors settled in the islands and brought domesticated pigs and other animals. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For their daughter’s graduation party, the Pho family has ordered their lechon from Concord’s Oriental Food Market, a Filipino grocer and catering company, whose owners cooked the 60-pound pig in an industrial-sized roaster just a few hours before the party. It makes for a beautiful centerpiece: perfectly golden-brown skin on all sides, steaming in places where the meat is falling away from the bone, from its snout and perma-grin to the end of its piggy tail.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With large gatherings suspended for more than two years because of COVID-19, this particular pig seems even more celebratory than usual. I ask Marilu, “Why the lechon?” After all, the rest of the party’s multicultural spread is as modern as it is diverse. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">She says simply, “Because it’s tradition, you know?”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Filipino Americans like me, lechon isn’t only a tradition passed down by our parents and grandparents; it’s also a point of pride. I come from a region in the Philippines called Pampanga, which the late chef Anthony Bourdain praised for having the best food in the entire country. “Pampanga first, Philippines second?” he asked his host the first time his show \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">No Reservations\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> filmed an episode in Manila. In other words, we Kampampangans know our food. But for Filipinos, our love of lechon transcends even regional loyalties. Like it did with our ancestors, this allegiance traveled with us to America to remind us of home, no matter how far we actually were from our loved ones. There is no fiesta worth having without our lechon—it’s our national dish, alongside adobo and lumpia.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13915594\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13915594\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-24-scaled.jpg\" alt=\"The head of roast pig, still attached, next to a tray that holds the pig's crispy skin.\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-24-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-24-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-24-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-24-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-24-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-24-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-24-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-24-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The lechon is ready to be served. \u003ccite>(Kristen Murakoshi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In that same episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">No Reservations\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, Bourdain travels to Cebu—the birthplace of lechon—and declares it “the best pig ever,” thus cementing his legacy as the Philippines’ favorite American chef. It meant something for him to say that: Bourdain had traveled the world 10 times over; he’d eaten the most delicious things in the most iconic food cities. But he’d decided that lechon was the best. And of course, he was right.\u003c/span>\u003c/p>\n\u003ch2>\u003cspan style=\"font-weight: 400\">The Taste of Childhood\u003c/span>\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Back to the party: It’s Ed Pho’s first time breaking down the lechon, but he’s done his research. Everyone stands around to watch him pull one whole side of the crunchy skin away from the succulent meat, which is still hot from being taken off the spit less than an hour before. For early-arriving guests, it’s a rare opportunity to see this process; usually, the pig seems to just arrive already divided and ready to eat. While he works at the pig with a pair of big kitchen shears, Ed regales us with his knowledge of lechon. His ethnic background is Vietnamese, but he married into Marilu’s big Filipino family. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“In Cebu, they stuff it with lots of herbs and lemongrass,” he says, “but this one is done Manila-style.” The Manila style relies less on stuffing the pig with tamarind and lemongrass and more on classic preparation: garlic salt, bay leaves, fresh-cracked pepper. But it’s all about the lechon sauce. As he nears the bottom of the pig, he pulls off a tender morsel for me to taste. “This is the best part,” he says excitedly, gesturing toward the plates for me to do the honors of the first official bite. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13915593\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13915593\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-22-scaled.jpg\" alt=\"Man cuts a piece of meat from a whole roast pig while a woman wearing a face mask watches.\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-22-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-22-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-22-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-22-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-22-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-22-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-22-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-22-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Ed Pho, right, serves lechon to the author. Pho ordered the lechon from Oriental Food Market for his daughter’s college graduation celebration. \u003ccite>(Kristen Murakoshi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">I take the piece in reverence and spoon over some homemade lechon sauce—a sweet, liver-based gravy that Oriental Food Market chef Alex Gaerlan had sent along with the pig. I sandwich the meat between two pieces of crackling and take a loud, obnoxiously crispy bite.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It tastes like childhood to me. When I was a kid, a whole lechon was reserved only for weddings and golden anniversaries. I remember being eye-level to many of these lechons at family parties, macabrely willing myself into a staring contest while I wondered whose family dog would get to enjoy an ear, maybe even a leftover hind quarter. And as a Philippine-born, American-raised citizen, as I got older, I started to realize that the tradition of serving lechon at family parties seemed to be happening less and less often. Maybe it’s the \u003ca href=\"https://www.kqed.org/arts/13914750/inay-dalisay-world-famous-lechon-vegan-filipino-play-bindlestiff\">health-consciousness of Filipino Americans\u003c/a> who are adopting more plant-based diets, or the fact that we no longer live barangay-style, in clans of large extended families. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[pullquote size=\"large\" align=\"right\"]“We are Filipinos. We roast and eat pig. This Is What We Do.”[/pullquote]The last lechon I remember eating was one I chose myself in the backyard of my grandparents’ home in Concepcion, Tarlac, when I was 15 years old. I chose the fattest of two pigs in the sty and sprayed it off with the hose. The next morning, I was awakened by the squealing pig being taken to the slaughter. When it returned a few hours later in the bottom of my cousin’s tricycle, it was already flayed and ready to be roasted. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When that lechon was presented at the fiesta for my Lolo and Lola’s 50th anniversary, the guilt of swine assassination made way to furtive acceptance: We are Filipinos. We roast and eat pig. This Is What We Do.\u003c/span>\u003c/p>\n\u003ch2>\u003cspan style=\"font-weight: 400\">Sari-Sari Store\u003c/span>\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Where, then, do Bay Area Filipino Americans go when they need a whole pig for a party? In the Concord area, the answer is clear: Oriental Food Market. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A few hours before the Pho family’s graduation fiesta, co-owner Sherrie Gaerlan welcomes patrons to the shop while keeping an eye on her husband Alex as he roasts the lechon in the back. The front of the store is Sherrie’s domain. It’s where she sells small tubs of garlic peanuts, rents out Filipino DVDs and even helps customers purchase the “cheapest air fares to Philippines,” according to the yellow sign emblazoned over the front window. There are two clocks on the wall showing the time difference between the Philippines and California and a stack of business cards with both her and her husband’s names on the front. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13915595\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13915595\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-27-scaled.jpg\" alt=\"Woman stands behind the counter of a small Filipino grocery store.\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-27-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-27-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-27-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-27-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-27-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-27-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-27-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-27-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">From behind the front counter of Concord’s Oriental Food Market, co-owner Sherrie Gaerlan rents out Filipino DVDs, arranges air travel and occasionally even plays matchmaker for customers. \u003ccite>(Kristen Murakoshi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It was my idea to buy this business,” Gaerlan says, recalling her decision to take over the grocery store that had served Concord’s Fil-Am community since 1983. She remembers eying the gem of a location on her way to work as a subrogation specialist at the car insurance company AAA down the street. Eventually, Alex also left his job as a contractor for FedEx and began cooking in the back to help out. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to Sherrie, the persistence required for her position as a subrogation specialist—to go after at-fault drivers’ insurance companies to recoup costs for accident victims—gave her the resolve to eventually take over Oriental Food Market. “If I put this same amount of work in my own business,” she remembers thinking back then, “I may be able to go somewhere, so that’s what encouraged me to look for a business to run.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“When we took the business over, Oriental Food Market, they kept the name. I was never really a fan of that name,” the Gaerlans’ eldest child, Graham, says, laughing. “It’s been around, it was a staple in the community for a long time. It was really all over the place. But they figured it out.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When the family immigrated from the Philippines in 1991, Graham remembers being home after school with his younger sister and waiting all day for his parents to come home. Still, he grappled with why his mom would purchase such a fixer-upper of a business during his senior year of high school. “I didn’t really understand the passion for starting a business that had so many different avenues. You’re talking about a sari-sari store,” he says, using the Tagalog term for a neighborhood convenience store. “It can also be catering and cooked food.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13915592\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13915592\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-19-scaled.jpg\" alt=\"Exterior facade of Oriental Food Market, with signs in the window advertising lumpia and cheap airfare to the Philippines.\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-19-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-19-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-19-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-19-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-19-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-19-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-19-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-19-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Oriental Food Market has been a touchpoint for Filipino Americans in the Concord area since 1983. \u003ccite>(Kristen Murakoshi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Judging from the wide array of services Sherrie offers at the front of the store, OFM still provides a touchpoint for many Filipinos longing for home. Graham, who credits his own work ethic to watching his parents grind, likens their boldness and “entrepreneur spirit” to the sacrificial decisions many immigrants make leaving their motherland. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“When we were in the Philippines, my mom would often tell me that when she was pregnant with me, she would go around and sell pre-packed sandwiches at the bank she worked at. This is her, 21 years old, hustling. My mom has always been that way.”\u003c/span>\u003c/p>\n\u003ch2>\u003cspan style=\"font-weight: 400\">Competing With Giants\u003c/span>\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the end, the roast pigs are what saved the business.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Alex lifts the finished lechon out of the industrial roaster he bought over a decade ago. He rests the pig inside of three coconut milk boxes lined with banana leaves. This particular specimen is 10 pounds heavier than most of the pigs he roasts, and he likes it that way. When Alex taught himself how to cook Filipino food and, later, lechon, he looked for a high-quality supplier that took care of the animals from feed to slaughter. He found it in Oakland-based company \u003ca href=\"http://pacagri.com/\">PacAgri Foods\u003c/a>. He wanted to rid the Filipino catering world of skinny tableside lechons. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13915588\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13915588\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-7-scaled.jpg\" alt=\"A whole roast pig, its skin golden-brown, still mounted on a spit-roaster.\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-7-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-7-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-7-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-7-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-7-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-7-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-7-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-7-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">A few hours before the start of the Pho family’s party, the lechon had just finished roasting at Oriental Food Market. \u003ccite>(Kristen Murakoshi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">It was this passion for quality that allowed OFM to survive in the catering world, where Alex took the basics he learned growing up in the Philippines and applied it to their new venture. “My mom is from Pampanga but she grew up in Manila already. Usually Kapampangans, they love to cook, right? You know, my mom doesn’t know how to cook.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Still, Alex’s self-taught repertoire was good enough to compete with the “giants” who moved into Concord in 2009: Seafood City and Ranch 99. These large-chain Asian mega-supermarkets swallowed up nearly every Filipino and small Asian grocer in the area. Back then, Sherrie \u003c/span>\u003ca href=\"https://www.eastbaytimes.com/2009/09/11/small-asian-groceries-face-new-competition-in-chains/\">\u003cspan style=\"font-weight: 400\">hadn’t yet figured out what might save her business\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, with the “giants” not just competing with their vast inventory and cheaper prices, but also poaching customers who wanted the other services that OFM provided, like passport renewal and sending remittances home. Sherrie and Alex didn’t know it then, but the lechon catering services that they introduced around that time were what would keep their little store going for another decade plus.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s that same adaptability and ingenuity that has sustained the market through a tragic two years of COVID-related business closures in the restaurant industry. “The catering stopped, because no one wants to do any other parties because of COVID,” Sherrie explains. “But what made us survive was all these apps: DoorDash, UberEats and Postmates. We never closed.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13915591\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13915591\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-16-scaled.jpg\" alt=\"Man cuts a piece of pork belly lechon from behind the counter of the grocer's steam table display.\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-16-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-16-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-16-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-16-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-16-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-16-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-16-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-16-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Lechon is also one of the turo turo steam table offerings at Oriental Food Market. \u003ccite>(Kristen Murakoshi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Even as many of their neighbors were forced to close their doors, she recalls, the steady stream of online orders kept Oriental Food Market afloat: “So I told my husband, ‘See how the Good Lord helped us? When one door closes, three doors open.’ I’m almost crying now, to remember those times, ‘cause it’s not easy, you know?” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13915312,arts_13915387,arts_13915489' label='More BBQ']For now, even as the Filipino parties have started up again, Alex can only handle two orders of lechon a weekend. He’s having trouble finding help, like every restaurant has after the pandemic. But his lechon business is still known for being the best in the area. For now, it’s also one of the only fully operational sites that’s still roasting whole pigs. While Sherrie used to do all of the cooking at home, now she won’t even step into the back kitchen—Alex’s domain—because knowing their roles well is what helped this mom-and-pop survive two decades.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Even when he cooks sinigang\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">he puts good gulay,” Sherrie says of her husband’s kitchen skills. “It’s not like nalanta, or already old. He doesn’t want to compromise on the ingredients because he said, ‘I can be a good cook, but it may not turn out good if I put not-so-good ingredients.’” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13915586\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13915586\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-3-scaled.jpg\" alt=\"Husband and wife stand behind the front counter of their small Filipino grocer and takeout shop.\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-3-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-3-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-3-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-3-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-3-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-3-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-3-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-3-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Owners Alex and Sherrie Gaerlan stand at the front counter of Oriental Food Market. \u003ccite>(Kristen Murakoshi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">You can still find Sherrie in her domain—the front of the shop—as she focuses on her clientele that she’s remained close with. She knows that with Seafood City and Ranch 99, the employees just work there. They don’t really care about each and every customer that walks in the door. “I used to be a matchmaker here, I used to be ‘Sister Sherrie’ ’cause people would come and just pour their hearts out. Where can you get that? That a person would trust their innermost problems, and then tell you and then get their worries [out], and you provide them your advice. But that’s just me,” she laughs. “That’s how I do business, the personal touch. There’s a story behind each bite.”\u003c/span>\u003c/p>\n\u003ch2>\u003cspan style=\"font-weight: 400\">All the Gusto\u003c/span>\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Back at the graduation party, the lechon tasting gives way to more offerings of food and drink—more ways for the host to show they care about their guests like a true Filipino. Though the food is a bridge back home for many of us balikbayans, it’s the sincere hospitality and warmth for everyone at the party that makes us family, even if we are not. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Have you eaten yet?” the elders ask, and you must always pretend you have not. No matter how full you are, how stuffed to the brim with party food you become, you must not turn down a piece of the prized lechon because you never know when a party like this will come again—if we are even allowed to gather like this again. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So you take a plate, you take a bite, and you savor it the way it’s meant to be appreciated—with panache and all the gusto of your ancestors’ spirit. Just don’t forget the sauce.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13915597\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13915597\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-26-scaled.jpg\" alt=\"A Filipino lechon with the meat and skin removed; the head is still attached and intact.\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-26-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-26-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-26-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-26-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-26-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-26-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-26-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-26-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The lechon is all carved and ready to eat. \u003ccite>(Kristen Murakoshi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.rockyrivera.com/\">Rocky Rivera\u003c/a> is a journalist, emcee, author and activist from San Francisco. She has four musical projects out, three of those with her label Beatrock Music. She released her first book last year, entitled \u003c/em>Snakeskin: Essays by Rocky Rivera\u003cem>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"For Concord's Oriental Food Market, the whole roast pigs are a matter of tradition. They also may have saved the business.","status":"publish","parent":0,"modified":1705006666,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":2876},"headData":{"title":"For Filipino Americans, Lechon Is at the Heart of Every Party | KQED","description":"For Concord's Oriental Food Market, the whole roast pigs are a matter of tradition. They also may have saved the business.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","authorsData":[{"type":"authors","id":"byline_arts_13915581","meta":{"override":true},"slug":"byline_arts_13915581","name":"Rocky Rivera","isLoading":false}],"imageData":{"ogImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/2/2022/06/Lechon_Thumbnail-1020x574.png","width":1020,"height":574,"mimeType":"image/png"},"twImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/2/2022/06/Lechon_Thumbnail-1020x574.png","width":1020,"height":574,"mimeType":"image/png"},"twitterCard":"summary_large_image"},"tagData":{"tags":["barbecue","bbqinthebay","concord","featured-arts","Filipino food","food"]}},"source":"BBQ in the Bay","sourceUrl":"https://www.kqed.org/bbq","sticky":false,"nprByline":"Rocky Rivera","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/arts/13915581/lechon-filipino-american-party-oriental-food-market-concord","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003ci data-stringify-type=\"italic\">KQED’s \u003c/i>\u003c/em>BBQ in the Bay\u003cem>\u003ci data-stringify-type=\"italic\"> is a \u003ca href=\"https://www.kqed.org/bbq\">series of stories\u003c/a> exploring the Bay Area’s multicultural barbecue scene. New installments will post every day from June 28–July 1. \u003c/i>\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">T\u003c/span>\u003c/p>\u003cp>here’s a fiesta happening at the Winslow Center in Concord to celebrate a young bio science major’s graduation from UC Irvine. Upstairs, in the decorated banquet hall, Marilu Pho welcomes guests to her daughter Taylor’s graduation party while Polynesian dancers hurriedly get dressed before their performance begins. “Sorry, the boba people aren’t here yet,” Pho apologizes, detailing all the food she ordered. In addition to the boba station, there’s also a taco bar and a company on hand to make Filipino-style paella. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But the star of the spread—and of any Filipino party—is the crackly, golden-skinned roast pig known as lechon. Spanish colonizers in the 1600s chose that name to describe the suckling pigs they saw native Filipinos slowly roasting whole over coals. But people in the Philippines have been serving some version of lechon to mark special occasions since well before that, starting when their Austronesian ancestors settled in the islands and brought domesticated pigs and other animals. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For their daughter’s graduation party, the Pho family has ordered their lechon from Concord’s Oriental Food Market, a Filipino grocer and catering company, whose owners cooked the 60-pound pig in an industrial-sized roaster just a few hours before the party. It makes for a beautiful centerpiece: perfectly golden-brown skin on all sides, steaming in places where the meat is falling away from the bone, from its snout and perma-grin to the end of its piggy tail.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With large gatherings suspended for more than two years because of COVID-19, this particular pig seems even more celebratory than usual. I ask Marilu, “Why the lechon?” After all, the rest of the party’s multicultural spread is as modern as it is diverse. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">She says simply, “Because it’s tradition, you know?”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Filipino Americans like me, lechon isn’t only a tradition passed down by our parents and grandparents; it’s also a point of pride. I come from a region in the Philippines called Pampanga, which the late chef Anthony Bourdain praised for having the best food in the entire country. “Pampanga first, Philippines second?” he asked his host the first time his show \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">No Reservations\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> filmed an episode in Manila. In other words, we Kampampangans know our food. But for Filipinos, our love of lechon transcends even regional loyalties. Like it did with our ancestors, this allegiance traveled with us to America to remind us of home, no matter how far we actually were from our loved ones. There is no fiesta worth having without our lechon—it’s our national dish, alongside adobo and lumpia.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13915594\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13915594\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-24-scaled.jpg\" alt=\"The head of roast pig, still attached, next to a tray that holds the pig's crispy skin.\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-24-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-24-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-24-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-24-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-24-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-24-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-24-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-24-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The lechon is ready to be served. \u003ccite>(Kristen Murakoshi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In that same episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">No Reservations\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, Bourdain travels to Cebu—the birthplace of lechon—and declares it “the best pig ever,” thus cementing his legacy as the Philippines’ favorite American chef. It meant something for him to say that: Bourdain had traveled the world 10 times over; he’d eaten the most delicious things in the most iconic food cities. But he’d decided that lechon was the best. And of course, he was right.\u003c/span>\u003c/p>\n\u003ch2>\u003cspan style=\"font-weight: 400\">The Taste of Childhood\u003c/span>\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Back to the party: It’s Ed Pho’s first time breaking down the lechon, but he’s done his research. Everyone stands around to watch him pull one whole side of the crunchy skin away from the succulent meat, which is still hot from being taken off the spit less than an hour before. For early-arriving guests, it’s a rare opportunity to see this process; usually, the pig seems to just arrive already divided and ready to eat. While he works at the pig with a pair of big kitchen shears, Ed regales us with his knowledge of lechon. His ethnic background is Vietnamese, but he married into Marilu’s big Filipino family. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“In Cebu, they stuff it with lots of herbs and lemongrass,” he says, “but this one is done Manila-style.” The Manila style relies less on stuffing the pig with tamarind and lemongrass and more on classic preparation: garlic salt, bay leaves, fresh-cracked pepper. But it’s all about the lechon sauce. As he nears the bottom of the pig, he pulls off a tender morsel for me to taste. “This is the best part,” he says excitedly, gesturing toward the plates for me to do the honors of the first official bite. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13915593\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13915593\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-22-scaled.jpg\" alt=\"Man cuts a piece of meat from a whole roast pig while a woman wearing a face mask watches.\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-22-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-22-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-22-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-22-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-22-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-22-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-22-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-22-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Ed Pho, right, serves lechon to the author. Pho ordered the lechon from Oriental Food Market for his daughter’s college graduation celebration. \u003ccite>(Kristen Murakoshi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">I take the piece in reverence and spoon over some homemade lechon sauce—a sweet, liver-based gravy that Oriental Food Market chef Alex Gaerlan had sent along with the pig. I sandwich the meat between two pieces of crackling and take a loud, obnoxiously crispy bite.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It tastes like childhood to me. When I was a kid, a whole lechon was reserved only for weddings and golden anniversaries. I remember being eye-level to many of these lechons at family parties, macabrely willing myself into a staring contest while I wondered whose family dog would get to enjoy an ear, maybe even a leftover hind quarter. And as a Philippine-born, American-raised citizen, as I got older, I started to realize that the tradition of serving lechon at family parties seemed to be happening less and less often. Maybe it’s the \u003ca href=\"https://www.kqed.org/arts/13914750/inay-dalisay-world-famous-lechon-vegan-filipino-play-bindlestiff\">health-consciousness of Filipino Americans\u003c/a> who are adopting more plant-based diets, or the fact that we no longer live barangay-style, in clans of large extended families. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"“We are Filipinos. We roast and eat pig. This Is What We Do.”","name":"pullquote","attributes":{"named":{"size":"large","align":"right","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>The last lechon I remember eating was one I chose myself in the backyard of my grandparents’ home in Concepcion, Tarlac, when I was 15 years old. I chose the fattest of two pigs in the sty and sprayed it off with the hose. The next morning, I was awakened by the squealing pig being taken to the slaughter. When it returned a few hours later in the bottom of my cousin’s tricycle, it was already flayed and ready to be roasted. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When that lechon was presented at the fiesta for my Lolo and Lola’s 50th anniversary, the guilt of swine assassination made way to furtive acceptance: We are Filipinos. We roast and eat pig. This Is What We Do.\u003c/span>\u003c/p>\n\u003ch2>\u003cspan style=\"font-weight: 400\">Sari-Sari Store\u003c/span>\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Where, then, do Bay Area Filipino Americans go when they need a whole pig for a party? In the Concord area, the answer is clear: Oriental Food Market. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A few hours before the Pho family’s graduation fiesta, co-owner Sherrie Gaerlan welcomes patrons to the shop while keeping an eye on her husband Alex as he roasts the lechon in the back. The front of the store is Sherrie’s domain. It’s where she sells small tubs of garlic peanuts, rents out Filipino DVDs and even helps customers purchase the “cheapest air fares to Philippines,” according to the yellow sign emblazoned over the front window. There are two clocks on the wall showing the time difference between the Philippines and California and a stack of business cards with both her and her husband’s names on the front. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13915595\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13915595\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-27-scaled.jpg\" alt=\"Woman stands behind the counter of a small Filipino grocery store.\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-27-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-27-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-27-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-27-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-27-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-27-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-27-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-27-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">From behind the front counter of Concord’s Oriental Food Market, co-owner Sherrie Gaerlan rents out Filipino DVDs, arranges air travel and occasionally even plays matchmaker for customers. \u003ccite>(Kristen Murakoshi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It was my idea to buy this business,” Gaerlan says, recalling her decision to take over the grocery store that had served Concord’s Fil-Am community since 1983. She remembers eying the gem of a location on her way to work as a subrogation specialist at the car insurance company AAA down the street. Eventually, Alex also left his job as a contractor for FedEx and began cooking in the back to help out. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to Sherrie, the persistence required for her position as a subrogation specialist—to go after at-fault drivers’ insurance companies to recoup costs for accident victims—gave her the resolve to eventually take over Oriental Food Market. “If I put this same amount of work in my own business,” she remembers thinking back then, “I may be able to go somewhere, so that’s what encouraged me to look for a business to run.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“When we took the business over, Oriental Food Market, they kept the name. I was never really a fan of that name,” the Gaerlans’ eldest child, Graham, says, laughing. “It’s been around, it was a staple in the community for a long time. It was really all over the place. But they figured it out.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When the family immigrated from the Philippines in 1991, Graham remembers being home after school with his younger sister and waiting all day for his parents to come home. Still, he grappled with why his mom would purchase such a fixer-upper of a business during his senior year of high school. “I didn’t really understand the passion for starting a business that had so many different avenues. You’re talking about a sari-sari store,” he says, using the Tagalog term for a neighborhood convenience store. “It can also be catering and cooked food.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13915592\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13915592\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-19-scaled.jpg\" alt=\"Exterior facade of Oriental Food Market, with signs in the window advertising lumpia and cheap airfare to the Philippines.\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-19-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-19-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-19-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-19-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-19-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-19-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-19-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-19-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Oriental Food Market has been a touchpoint for Filipino Americans in the Concord area since 1983. \u003ccite>(Kristen Murakoshi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Judging from the wide array of services Sherrie offers at the front of the store, OFM still provides a touchpoint for many Filipinos longing for home. Graham, who credits his own work ethic to watching his parents grind, likens their boldness and “entrepreneur spirit” to the sacrificial decisions many immigrants make leaving their motherland. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“When we were in the Philippines, my mom would often tell me that when she was pregnant with me, she would go around and sell pre-packed sandwiches at the bank she worked at. This is her, 21 years old, hustling. My mom has always been that way.”\u003c/span>\u003c/p>\n\u003ch2>\u003cspan style=\"font-weight: 400\">Competing With Giants\u003c/span>\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the end, the roast pigs are what saved the business.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Alex lifts the finished lechon out of the industrial roaster he bought over a decade ago. He rests the pig inside of three coconut milk boxes lined with banana leaves. This particular specimen is 10 pounds heavier than most of the pigs he roasts, and he likes it that way. When Alex taught himself how to cook Filipino food and, later, lechon, he looked for a high-quality supplier that took care of the animals from feed to slaughter. He found it in Oakland-based company \u003ca href=\"http://pacagri.com/\">PacAgri Foods\u003c/a>. He wanted to rid the Filipino catering world of skinny tableside lechons. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13915588\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13915588\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-7-scaled.jpg\" alt=\"A whole roast pig, its skin golden-brown, still mounted on a spit-roaster.\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-7-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-7-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-7-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-7-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-7-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-7-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-7-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-7-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">A few hours before the start of the Pho family’s party, the lechon had just finished roasting at Oriental Food Market. \u003ccite>(Kristen Murakoshi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">It was this passion for quality that allowed OFM to survive in the catering world, where Alex took the basics he learned growing up in the Philippines and applied it to their new venture. “My mom is from Pampanga but she grew up in Manila already. Usually Kapampangans, they love to cook, right? You know, my mom doesn’t know how to cook.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Still, Alex’s self-taught repertoire was good enough to compete with the “giants” who moved into Concord in 2009: Seafood City and Ranch 99. These large-chain Asian mega-supermarkets swallowed up nearly every Filipino and small Asian grocer in the area. Back then, Sherrie \u003c/span>\u003ca href=\"https://www.eastbaytimes.com/2009/09/11/small-asian-groceries-face-new-competition-in-chains/\">\u003cspan style=\"font-weight: 400\">hadn’t yet figured out what might save her business\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, with the “giants” not just competing with their vast inventory and cheaper prices, but also poaching customers who wanted the other services that OFM provided, like passport renewal and sending remittances home. Sherrie and Alex didn’t know it then, but the lechon catering services that they introduced around that time were what would keep their little store going for another decade plus.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s that same adaptability and ingenuity that has sustained the market through a tragic two years of COVID-related business closures in the restaurant industry. “The catering stopped, because no one wants to do any other parties because of COVID,” Sherrie explains. “But what made us survive was all these apps: DoorDash, UberEats and Postmates. We never closed.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13915591\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13915591\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-16-scaled.jpg\" alt=\"Man cuts a piece of pork belly lechon from behind the counter of the grocer's steam table display.\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-16-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-16-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-16-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-16-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-16-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-16-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-16-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-16-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Lechon is also one of the turo turo steam table offerings at Oriental Food Market. \u003ccite>(Kristen Murakoshi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Even as many of their neighbors were forced to close their doors, she recalls, the steady stream of online orders kept Oriental Food Market afloat: “So I told my husband, ‘See how the Good Lord helped us? When one door closes, three doors open.’ I’m almost crying now, to remember those times, ‘cause it’s not easy, you know?” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13915312,arts_13915387,arts_13915489","label":"More BBQ "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>For now, even as the Filipino parties have started up again, Alex can only handle two orders of lechon a weekend. He’s having trouble finding help, like every restaurant has after the pandemic. But his lechon business is still known for being the best in the area. For now, it’s also one of the only fully operational sites that’s still roasting whole pigs. While Sherrie used to do all of the cooking at home, now she won’t even step into the back kitchen—Alex’s domain—because knowing their roles well is what helped this mom-and-pop survive two decades.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Even when he cooks sinigang\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">he puts good gulay,” Sherrie says of her husband’s kitchen skills. “It’s not like nalanta, or already old. He doesn’t want to compromise on the ingredients because he said, ‘I can be a good cook, but it may not turn out good if I put not-so-good ingredients.’” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13915586\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13915586\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-3-scaled.jpg\" alt=\"Husband and wife stand behind the front counter of their small Filipino grocer and takeout shop.\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-3-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-3-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-3-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-3-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-3-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-3-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-3-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-3-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Owners Alex and Sherrie Gaerlan stand at the front counter of Oriental Food Market. \u003ccite>(Kristen Murakoshi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">You can still find Sherrie in her domain—the front of the shop—as she focuses on her clientele that she’s remained close with. She knows that with Seafood City and Ranch 99, the employees just work there. They don’t really care about each and every customer that walks in the door. “I used to be a matchmaker here, I used to be ‘Sister Sherrie’ ’cause people would come and just pour their hearts out. Where can you get that? That a person would trust their innermost problems, and then tell you and then get their worries [out], and you provide them your advice. But that’s just me,” she laughs. “That’s how I do business, the personal touch. There’s a story behind each bite.”\u003c/span>\u003c/p>\n\u003ch2>\u003cspan style=\"font-weight: 400\">All the Gusto\u003c/span>\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Back at the graduation party, the lechon tasting gives way to more offerings of food and drink—more ways for the host to show they care about their guests like a true Filipino. Though the food is a bridge back home for many of us balikbayans, it’s the sincere hospitality and warmth for everyone at the party that makes us family, even if we are not. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Have you eaten yet?” the elders ask, and you must always pretend you have not. No matter how full you are, how stuffed to the brim with party food you become, you must not turn down a piece of the prized lechon because you never know when a party like this will come again—if we are even allowed to gather like this again. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">So you take a plate, you take a bite, and you savor it the way it’s meant to be appreciated—with panache and all the gusto of your ancestors’ spirit. Just don’t forget the sauce.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13915597\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13915597\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-26-scaled.jpg\" alt=\"A Filipino lechon with the meat and skin removed; the head is still attached and intact.\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-26-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-26-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-26-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-26-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-26-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-26-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-26-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/06/KQED-Lechon-06182022-Murakoshi-26-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The lechon is all carved and ready to eat. \u003ccite>(Kristen Murakoshi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.rockyrivera.com/\">Rocky Rivera\u003c/a> is a journalist, emcee, author and activist from San Francisco. She has four musical projects out, three of those with her label Beatrock Music. She released her first book last year, entitled \u003c/em>Snakeskin: Essays by Rocky Rivera\u003cem>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13915581/lechon-filipino-american-party-oriental-food-market-concord","authors":["byline_arts_13915581"],"categories":["arts_1","arts_12276"],"tags":["arts_13831","arts_17893","arts_8080","arts_10278","arts_14183","arts_1297"],"featImg":"arts_13915583","label":"source_arts_13915581","isLoading":false,"hasAllInfo":true}},"programsReducer":{"possible":{"id":"possible","title":"Possible","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? 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