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"content": "\u003cfigure id=\"attachment_13958045\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958045\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/originsljoes1.jpg\" alt=\"Man devouring a steak while sitting at the counter at a restaurant.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/originsljoes1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/originsljoes1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/originsljoes1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/originsljoes1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/originsljoes1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/originsljoes1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Original Joe’s Westlake is one of the few places where you can get both good steak *and* red sauce Italian. \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 graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. 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>I never ate the old Joe’s of Westlake, which opened in 1956. As far as I can gather, the Italian chop house stayed perfectly frozen in time for nearly six decades — serving the same char-broiled steaks and heaping plates of pasta to multiple generations of Daly City families. Eventually, the restaurant was sold to the owners of the North Beach Original Joe’s, who \u003ca href=\"https://www.instagram.com/arcanumarchitecture/p/CxOGBirRWCR/?img_index=1\">lovingly renovated\u003c/a> the place and reopened it \u003ca href=\"https://www.sfchronicle.com/restaurants/article/Joe-s-of-Westlake-returns-in-over-the-top-6838178.php\">to much fanfare\u003c/a> in 2016.\u003c/p>\n\u003cp>But even post-renovation, Original Joe’s Westlake still feels like a bit of a time warp. The handsome, low-slung building, with its neon signage and vaguely space-age, curvilinear architectural design, looks straight out of the ’60s, as do the waiters in tuxedos offering to grind fresh black pepper on your linguine. The whole dining room is full of quaint mid-century details: starburst chandeliers and shiny leather booths.\u003c/p>\n\u003cp>Nor has the restaurant’s popularity diminished. Now, as always, Westlake Joe’s at peak dinner hours is one of the hardest reservations to land on the Peninsula. What I like to do, then, is stroll in at around 10 p.m. on a Friday night, an hour before closing, when it’s usually possible to snag one of the swivel seats at the counter without having to wait. (Prior to the pandemic, the restaurant used to stay open until midnight, but we’ll take what we can get.)\u003c/p>\n\u003cp>As grand as the cushy, classic mid-century green leather booths are, the counter spots are the best seats in the house, with their close-up view of the finely orchestrated chaos of the open kitchen: six or seven line cooks standing shoulder to shoulder, cranking out dish after dish with no wasted motion. One of them, a thickly bearded chef in a black headband, handled the charcoal broiler where most of the meat cooks — the heart of the whole operation — all on his own like a magician, tending to the hot coals and nimbly flipping the seven or eight steaks that he had going at once.\u003c/p>\n\u003cfigure id=\"attachment_13958046\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958046\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/original-joe2.jpg\" alt=\"Illustration: Red facade of Original Joe's Westlake lit up at night.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/original-joe2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/original-joe2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/original-joe2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/original-joe2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/original-joe2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/original-joe2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On weekends, the Westlake location of Original Joe’s is open until 11 p.m. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Original Joe’s is your quintessential birthday/anniversary/Father’s Day kind of restaurant, and when I’ve come for big celebratory dinners, I’ve always gotten the 24-ounce bone-in porterhouse: a richly marbled, special occasion-worthy steak. But for a casual, slip-in-for-a-quick-meal-at-the-bar kind of night, the $32 Steak Ala Bruno (one of the old Joe’s signatures) is more my speed. It’s a 10-ounce flat iron steak marinated in garlic, olive oil and rosemary, then char-broiled to a phenomenally tender, juicy medium-rare. It’s fantastic.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Two of my biggest complaints about the Bay Area dining scene are 1) how few proper steakhouses there are, and 2) how difficult it is to find good red-sauce Italian, which constituted one of the four major food groups of my East Coast upbringing. The beauty of Original Joe’s is that those are precisely the two areas where it excels. You don’t even have to convince your dining partner to go halfsies to have them both in one meal; you just need to opt for the ravioli as your chosen side. Steak \u003ci>and \u003c/i>plump, meat sauce–laden ravioli. Unspeakable luxury.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13957599,arts_13956683,arts_13951914']\u003c/span>\u003c/span>There are, of course also pasta entrees, served on comically oversized plates: rich, oozy bricks of lasagna and a child’s Platonic ideal of spaghetti and meatballs (in large enough a portion to feed five children). There’s an unorthodox version of shrimp scampi linguine that comes tossed in a lemony garlic cream sauce.\u003c/p>\n\u003cp>Even when you’re seated at the bar, Original Joe’s offers the kind of impeccable service that feels both understated and a little bit old-fashioned. To start the meal, we’d ordered a Louie salad to share, and without saying anything, our kindly server had the kitchen split it into two bowls, each one piled high with tiny pink bay shrimp and slices of avocado and hard-boiled egg — the kind of small gesture that made us feel well taken care of.\u003c/p>\n\u003cp>Looking around a happily buzzing dining room, still more than half full well past 10 o’clock, we saw we clearly weren’t the only ones. Maybe my favorite thing about Original Joe’s Westlake is that it’s that rare “fancy” restaurant — along with \u003ca href=\"https://www.youtube.com/watch?v=EkOZPxo3qPM\">House of Prime Rib\u003c/a> and a handful of others — that feels both timeless and oddly democratic. It’s not an inexpensive restaurant, and there’s an Old World kind of formality to the servers in their black vests and starched white shirts. But you’ll find more diversity here than you will at just about any of the trendy hotspots a couple of miles north in San Francisco — diners of all ages (with the over-80 crowd especially well represented). All ethnicities. Folks in T-shirts and sweatpants and folks in full-on power suits.\u003c/p>\n\u003cp>Everyone seemed to be celebrating something. And everyone looked like they were having a good time.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.originaljoes.com/westlake\">\u003ci>Original Joe’s Westlake\u003c/i>\u003c/a>\u003ci> is open until 10 p.m. Sunday through Thursday and until 11 p.m. on Fridays and Saturdays. The restaurant is located at 11 Glenwood Ave. in Daly City.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13958045\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958045\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/originsljoes1.jpg\" alt=\"Man devouring a steak while sitting at the counter at a restaurant.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/originsljoes1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/originsljoes1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/originsljoes1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/originsljoes1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/originsljoes1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/originsljoes1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Original Joe’s Westlake is one of the few places where you can get both good steak *and* red sauce Italian. \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 graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. 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>I never ate the old Joe’s of Westlake, which opened in 1956. As far as I can gather, the Italian chop house stayed perfectly frozen in time for nearly six decades — serving the same char-broiled steaks and heaping plates of pasta to multiple generations of Daly City families. Eventually, the restaurant was sold to the owners of the North Beach Original Joe’s, who \u003ca href=\"https://www.instagram.com/arcanumarchitecture/p/CxOGBirRWCR/?img_index=1\">lovingly renovated\u003c/a> the place and reopened it \u003ca href=\"https://www.sfchronicle.com/restaurants/article/Joe-s-of-Westlake-returns-in-over-the-top-6838178.php\">to much fanfare\u003c/a> in 2016.\u003c/p>\n\u003cp>But even post-renovation, Original Joe’s Westlake still feels like a bit of a time warp. The handsome, low-slung building, with its neon signage and vaguely space-age, curvilinear architectural design, looks straight out of the ’60s, as do the waiters in tuxedos offering to grind fresh black pepper on your linguine. The whole dining room is full of quaint mid-century details: starburst chandeliers and shiny leather booths.\u003c/p>\n\u003cp>Nor has the restaurant’s popularity diminished. Now, as always, Westlake Joe’s at peak dinner hours is one of the hardest reservations to land on the Peninsula. What I like to do, then, is stroll in at around 10 p.m. on a Friday night, an hour before closing, when it’s usually possible to snag one of the swivel seats at the counter without having to wait. (Prior to the pandemic, the restaurant used to stay open until midnight, but we’ll take what we can get.)\u003c/p>\n\u003cp>As grand as the cushy, classic mid-century green leather booths are, the counter spots are the best seats in the house, with their close-up view of the finely orchestrated chaos of the open kitchen: six or seven line cooks standing shoulder to shoulder, cranking out dish after dish with no wasted motion. One of them, a thickly bearded chef in a black headband, handled the charcoal broiler where most of the meat cooks — the heart of the whole operation — all on his own like a magician, tending to the hot coals and nimbly flipping the seven or eight steaks that he had going at once.\u003c/p>\n\u003cfigure id=\"attachment_13958046\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958046\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/original-joe2.jpg\" alt=\"Illustration: Red facade of Original Joe's Westlake lit up at night.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/original-joe2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/original-joe2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/original-joe2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/original-joe2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/original-joe2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/original-joe2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On weekends, the Westlake location of Original Joe’s is open until 11 p.m. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Original Joe’s is your quintessential birthday/anniversary/Father’s Day kind of restaurant, and when I’ve come for big celebratory dinners, I’ve always gotten the 24-ounce bone-in porterhouse: a richly marbled, special occasion-worthy steak. But for a casual, slip-in-for-a-quick-meal-at-the-bar kind of night, the $32 Steak Ala Bruno (one of the old Joe’s signatures) is more my speed. It’s a 10-ounce flat iron steak marinated in garlic, olive oil and rosemary, then char-broiled to a phenomenally tender, juicy medium-rare. It’s fantastic.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Two of my biggest complaints about the Bay Area dining scene are 1) how few proper steakhouses there are, and 2) how difficult it is to find good red-sauce Italian, which constituted one of the four major food groups of my East Coast upbringing. The beauty of Original Joe’s is that those are precisely the two areas where it excels. You don’t even have to convince your dining partner to go halfsies to have them both in one meal; you just need to opt for the ravioli as your chosen side. Steak \u003ci>and \u003c/i>plump, meat sauce–laden ravioli. Unspeakable luxury.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>There are, of course also pasta entrees, served on comically oversized plates: rich, oozy bricks of lasagna and a child’s Platonic ideal of spaghetti and meatballs (in large enough a portion to feed five children). There’s an unorthodox version of shrimp scampi linguine that comes tossed in a lemony garlic cream sauce.\u003c/p>\n\u003cp>Even when you’re seated at the bar, Original Joe’s offers the kind of impeccable service that feels both understated and a little bit old-fashioned. To start the meal, we’d ordered a Louie salad to share, and without saying anything, our kindly server had the kitchen split it into two bowls, each one piled high with tiny pink bay shrimp and slices of avocado and hard-boiled egg — the kind of small gesture that made us feel well taken care of.\u003c/p>\n\u003cp>Looking around a happily buzzing dining room, still more than half full well past 10 o’clock, we saw we clearly weren’t the only ones. Maybe my favorite thing about Original Joe’s Westlake is that it’s that rare “fancy” restaurant — along with \u003ca href=\"https://www.youtube.com/watch?v=EkOZPxo3qPM\">House of Prime Rib\u003c/a> and a handful of others — that feels both timeless and oddly democratic. It’s not an inexpensive restaurant, and there’s an Old World kind of formality to the servers in their black vests and starched white shirts. But you’ll find more diversity here than you will at just about any of the trendy hotspots a couple of miles north in San Francisco — diners of all ages (with the over-80 crowd especially well represented). All ethnicities. Folks in T-shirts and sweatpants and folks in full-on power suits.\u003c/p>\n\u003cp>Everyone seemed to be celebrating something. And everyone looked like they were having a good time.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.originaljoes.com/westlake\">\u003ci>Original Joe’s Westlake\u003c/i>\u003c/a>\u003ci> is open until 10 p.m. Sunday through Thursday and until 11 p.m. on Fridays and Saturdays. The restaurant is located at 11 Glenwood Ave. in Daly City.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "An Oakland Potluck and Group Show for Humanitarian Efforts in Gaza",
"headTitle": "An Oakland Potluck and Group Show for Humanitarian Efforts in Gaza | KQED",
"content": "\u003cp>Artists and food industry figures, including chef Reem Assil, artist Jeffrey Cheung and local eatery Tacos Oscar, will come together this Saturday at Clay Clubhouse in Oakland’s Dimond District to raise money for Palestinian humanitarian efforts.\u003c/p>\n\u003cp>“We want to make sure Palestine is recognized for all the beauty and art it brings to the world, even as people are trying to erase it,” said co-organizer Sam Sundos.\u003c/p>\n\u003cp>[aside postID='arts_13928345']As the number of people killed in Gaza in the ongoing Israeli military offensive reaches over 35,0000, fundraiser organizers \u003ca href=\"https://www.kqed.org/arts/13928345/mishmish-vegan-palestinian-pop-up\">Michelle Nazzal\u003c/a>, an Oakland chef, and \u003ca href=\"https://www.instagram.com/sabri/?hl=en\">Sundos\u003c/a>, a Brooklyn artist, say they wanted to bring together other chefs and artists who’ve been vocal about it. To honor those folks, they’ve named the event “Aswat,” which means “voices” in Arabic.\u003c/p>\n\u003cp>“Seeing people really educating themselves about what’s happening in Palestine and speaking up — it really means a lot,” Nazzal said. “And we really wanted to keep the focus on Palestinians, who are trying to figure out how to leave or stay there and build a life.”\u003c/p>\n\u003cp>The fundraiser takes the form of a group show and a community potluck. All proceeds from art sales will go to \u003ca href=\"https://docs.google.com/document/u/0/d/19BVbPh9eNmzfqJGM2qeG2UhNLyPIHtLURZnZSA7vkR0/mobilebasic\">Gaza Mutual Aid Solidarity\u003c/a>, a volunteer mutual aid group which helps families in Gaza to meet basic needs, says Sundos. Nazzal and Sundos have framed the event as a “micro-fundraiser,” and hope to inspire others in the community to follow suit.\u003c/p>\n\u003cfigure id=\"attachment_13957901\" class=\"wp-caption aligncenter\" style=\"max-width: 481px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/000379840017_720.jpg\" alt=\"\" width=\"481\" height=\"622\" class=\"size-full wp-image-13957901\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/000379840017_720.jpg 481w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/000379840017_720-160x207.jpg 160w\" sizes=\"(max-width: 481px) 100vw, 481px\">\u003cfigcaption class=\"wp-caption-text\">San Sundos, one of the organizers of ‘Aswat.’ \u003ccite>(Farah Alimi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The mutual aid fund we’re contributing to is working directly with people in Gaza,” Nazzal said. “A micro-fundraiser means it’s more grassroots — it means the community coming together to raise whatever money they can.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In an effort to make supporting Palestine more accessible, the duo asked the artists to price their work between $100 and $300.\u003c/p>\n\u003cp>“I think it lowers the barrier of entry,” Sundos said. “We’re opening the doors for anyone who wants to come in.”\u003c/p>\n\u003cp>[aside postID='arts_13956017']Sundos, who’s traveling from New York to the Bay for the event, will lead a workshop on traditional Palestinian embroidery called tatreez for Saturday’s event, and is selling one of his embroidery pieces in the show. Nazzal, who runs the Palestinian food pop-up in Oakland Mishmish, will give a talk about food sovereignty and will make stuffed grape leaves, hummus and labna made from cashews for the potluck.\u003c/p>\n\u003cp>Nazzal and Sundos both have deep family history in the Palestinian region. Pro-Israeli forces expelled Sundos’ family from Palestine in 1948, alongside \u003ca href=\"https://www.pbs.org/newshour/world/palestinians-mark-the-nakba-the-original-catastrophe-of-mass-expulsion\">700,000 other Palestinians\u003c/a>, he says. Rallying their community around their shared culture and shedding light on the ongoing atrocities are the central themes of “Aswat.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“The connections I’ve made through fundraising actions for families in Gaza have been super heartwarming, especially with artists and chefs who already have a hard time scraping by,” Sundos said.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Artists and food industry figures, including chef Reem Assil, artist Jeffrey Cheung and local eatery Tacos Oscar, will come together this Saturday at Clay Clubhouse in Oakland’s Dimond District to raise money for Palestinian humanitarian efforts.\u003c/p>\n\u003cp>“We want to make sure Palestine is recognized for all the beauty and art it brings to the world, even as people are trying to erase it,” said co-organizer Sam Sundos.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>As the number of people killed in Gaza in the ongoing Israeli military offensive reaches over 35,0000, fundraiser organizers \u003ca href=\"https://www.kqed.org/arts/13928345/mishmish-vegan-palestinian-pop-up\">Michelle Nazzal\u003c/a>, an Oakland chef, and \u003ca href=\"https://www.instagram.com/sabri/?hl=en\">Sundos\u003c/a>, a Brooklyn artist, say they wanted to bring together other chefs and artists who’ve been vocal about it. To honor those folks, they’ve named the event “Aswat,” which means “voices” in Arabic.\u003c/p>\n\u003cp>“Seeing people really educating themselves about what’s happening in Palestine and speaking up — it really means a lot,” Nazzal said. “And we really wanted to keep the focus on Palestinians, who are trying to figure out how to leave or stay there and build a life.”\u003c/p>\n\u003cp>The fundraiser takes the form of a group show and a community potluck. All proceeds from art sales will go to \u003ca href=\"https://docs.google.com/document/u/0/d/19BVbPh9eNmzfqJGM2qeG2UhNLyPIHtLURZnZSA7vkR0/mobilebasic\">Gaza Mutual Aid Solidarity\u003c/a>, a volunteer mutual aid group which helps families in Gaza to meet basic needs, says Sundos. Nazzal and Sundos have framed the event as a “micro-fundraiser,” and hope to inspire others in the community to follow suit.\u003c/p>\n\u003cfigure id=\"attachment_13957901\" class=\"wp-caption aligncenter\" style=\"max-width: 481px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/000379840017_720.jpg\" alt=\"\" width=\"481\" height=\"622\" class=\"size-full wp-image-13957901\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/000379840017_720.jpg 481w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/000379840017_720-160x207.jpg 160w\" sizes=\"(max-width: 481px) 100vw, 481px\">\u003cfigcaption class=\"wp-caption-text\">San Sundos, one of the organizers of ‘Aswat.’ \u003ccite>(Farah Alimi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The mutual aid fund we’re contributing to is working directly with people in Gaza,” Nazzal said. “A micro-fundraiser means it’s more grassroots — it means the community coming together to raise whatever money they can.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In an effort to make supporting Palestine more accessible, the duo asked the artists to price their work between $100 and $300.\u003c/p>\n\u003cp>“I think it lowers the barrier of entry,” Sundos said. “We’re opening the doors for anyone who wants to come in.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Sundos, who’s traveling from New York to the Bay for the event, will lead a workshop on traditional Palestinian embroidery called tatreez for Saturday’s event, and is selling one of his embroidery pieces in the show. Nazzal, who runs the Palestinian food pop-up in Oakland Mishmish, will give a talk about food sovereignty and will make stuffed grape leaves, hummus and labna made from cashews for the potluck.\u003c/p>\n\u003cp>Nazzal and Sundos both have deep family history in the Palestinian region. Pro-Israeli forces expelled Sundos’ family from Palestine in 1948, alongside \u003ca href=\"https://www.pbs.org/newshour/world/palestinians-mark-the-nakba-the-original-catastrophe-of-mass-expulsion\">700,000 other Palestinians\u003c/a>, he says. Rallying their community around their shared culture and shedding light on the ongoing atrocities are the central themes of “Aswat.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“The connections I’ve made through fundraising actions for families in Gaza have been super heartwarming, especially with artists and chefs who already have a hard time scraping by,” Sundos said.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "The Oakland Greek Festival Is the Ultimate Church Potluck",
"headTitle": "The Oakland Greek Festival Is the Ultimate Church Potluck | KQED",
"content": "\u003cp>Give me a choice between Michelin-starred fine dining and a big, immigrant-cooked church potluck, and I’ll choose the potluck nine times out of ten. That’s probably why I love the \u003ca href=\"https://www.oaklandgreekfestival.com/\">Oakland Greek Festival\u003c/a>, the Greek Orthodox Cathedral of the Ascension’s flagship event: It’s essentially the biggest, liveliest church potluck you can imagine — an expression of the Bay Area’s multigenerational Greek community that’s infused with so much joy and down-to-earth hospitality. Not to mention the irresistible aroma of skewered meats and roast lamb you can smell from several blocks away.\u003c/p>\n\u003cp>The Oakland cathedral will host this year’s three-day lamb-stravaganza on May 17–19, but the festival’s history goes back more than 50 years.\u003c/p>\n\u003cp>Frosene Phillips, a spokesperson for the Oakland Greek Festival, remembers attending as a dancer when the event first started in the early ’70s. Back then, Phillips recalls, the festival was held at the old Oakland Civic Auditorium, near Lake Merritt. When the event debuted the first week of May in 1972, they called it the “Greek Week” — seven full days of music, folk dancing, food and wine, all in celebration of the church’s 50th anniversary in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_13957639\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957639\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/27-2023-OaklandGreekFestival-.jpg\" alt=\"Lamb skewers on the grill.\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/27-2023-OaklandGreekFestival-.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/27-2023-OaklandGreekFestival--800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/27-2023-OaklandGreekFestival--1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/27-2023-OaklandGreekFestival--160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/27-2023-OaklandGreekFestival--768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/27-2023-OaklandGreekFestival--1536x864.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lamb skewers ready to come off the grill. \u003ccite>(Courtesy of Oakland Greek Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, the festival moved to the Cathedral of the Ascension’s own church grounds in the Oakland hills, where the event carried on year after year. They’ve only skipped it three times: once when the auditorium was under renovation, and then of course the first two years of the COVID shutdown, when all big public gatherings went on pause.\u003c/p>\n\u003cp>One of the first Greek food and culture festivals of its kind in the U.S., it became a model — the “mothership,” as Phillips puts it — for other similar church-affiliated Greek “bazaars” that sprung up around the Bay Area and beyond. As Phillips recalls, “Even Greek parishes from the East Coast would send people out to see what was going on in Oakland.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For parishioners here in the East Bay, it was a whole lot of work and preparation, starting months in advance.\u003c/p>\n\u003cfigure id=\"attachment_13957632\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957632\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/1981-Pics-p16.jpg\" alt=\"Black and white photo of elderly women in aprons preparing trays of Greek moussaka.\" width=\"1920\" height=\"1328\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/1981-Pics-p16.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/1981-Pics-p16-800x553.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/1981-Pics-p16-1020x706.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/1981-Pics-p16-160x111.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/1981-Pics-p16-768x531.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/1981-Pics-p16-1536x1062.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Church volunteers prepare trays of moussaka for an early 1980s edition of the festival. \u003ccite>(Courtesy of Oakland Greek Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I call it Greek hospitality on a grand scale,” Phillips says.\u003c/p>\n\u003cp>These days, as the proverbial baton has been passed from one generation to the next, Phillips says the biggest challenge is just finding enough volunteers from the parish to put together such a massive, well-attended event, especially from a food standpoint. Still, even after all these years, the vast majority of the food sold at the festival is prepared by church volunteers — only a handful of items have been outsourced, Phillips says.\u003c/p>\n\u003cp>Historically, the signature item was roast lamb — a whole lamb grilled on a spit for each day of the festival. Visitors would buy a ticket as soon as they arrived, and when the lamb had finished cooking, they’d line up to receive a plate piled high with meat, rice, vegetables and all the fixins.\u003c/p>\n\u003cfigure id=\"attachment_13957635\" class=\"wp-caption alignnone\" style=\"max-width: 1710px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957635\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-scaled.jpg\" alt=\"A smiling young boy holds a pair of metal tongs as he tends to lamb kebabs cooking on the grill.\" width=\"1710\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-scaled.jpg 1710w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-800x1198.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-1020x1527.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-768x1150.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-1026x1536.jpg 1026w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-1368x2048.jpg 1368w\" sizes=\"(max-width: 1710px) 100vw, 1710px\">\u003cfigcaption class=\"wp-caption-text\">Each year’s festival is a team effort, with church parishioners of all ages pitching in. \u003ccite>(Stavro Media, courtesy of Oakland Greek Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13915306,arts_13955522']\u003c/span>\u003c/span>The whole lamb has been put on hold since the pandemic, but the festival still offers a multitude of grilled meat options: gyros, skewered kebabs and the sausages known as loukaniko. And of course there will still be juicy, thinly sliced leg of lamb, served as an open-face sandwich with au jus drizzled on top. Separate booths will sell grilled lamb chops and lamb shanks.\u003c/p>\n\u003cp>In total, the food options are almost too many to enumerate. The squares of flaming cheese known as saganaki. The hearty, lasagna-like pastitsio. The many different types of phyllo-based pastries, including bougatsa, a flaky, custard-filled sweet pastry that will be offered for the first time this year. In fact, there will be a whole room dedicated to desserts, including loukoumades, the honey-drenched doughnut holes that draw the longest line at every Greek food event I’ve ever attended.\u003c/p>\n\u003cfigure id=\"attachment_13957637\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957637\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-05911.jpg\" alt=\"Two cooks shout out in excitement and trepidation as a grill topped with squares of cheese bursts into flame. \" width=\"1920\" height=\"1282\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-05911.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-05911-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-05911-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-05911-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-05911-768x513.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-05911-1536x1026.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The flaming cheese known as saganaki is always a spectacle, in addition to being a treat to eat. \u003ccite>(Stavro Media, courtesy of Oakland Greek Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13957638\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957638\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GreekFestival2022-StavroMedia-193.jpg\" alt=\"A pile of freshly fried doughnut holes.\" width=\"1920\" height=\"1282\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GreekFestival2022-StavroMedia-193.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GreekFestival2022-StavroMedia-193-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GreekFestival2022-StavroMedia-193-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GreekFestival2022-StavroMedia-193-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GreekFestival2022-StavroMedia-193-768x513.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GreekFestival2022-StavroMedia-193-1536x1026.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fresh batch of loukoumades. \u003ccite>(Stavro Media, courtesy of Oakland Greek Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Plenty of non-Greek, non-Orthodox folks attend the festival solely on the basis of how great the food is, but that certainly isn’t the only reason to attend. There’s also live music, folk dancing and other cultural performances to keep the good vibes flowing.\u003c/p>\n\u003cp>And if you’ve never visited the Cathedral of the Ascension, up in the hills? On a clear day, you’ll enjoy one of the most exquisite views of the San Francisco Bay.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The \u003c/i>\u003ca href=\"https://www.oaklandgreekfestival.com/\">\u003ci>Oakland Greek Festival\u003c/i>\u003c/a>\u003ci> will take place on Friday, (4–10 p.m.), Saturday (11 a.m.–10 p.m.) and Sunday (11 a.m.–9 p.m.), May 17–19, at the Greek Orthodox Cathedral of Ascension in Oakland (4700 Lincoln Ave.). \u003c/i>\u003ca href=\"https://www.oaklandgreekfestival.com/?pgid=jx02htlz-809dd8e6-82d4-405a-8d12-5a5365dffdc6\">\u003ci>Tickets are $5\u003c/i>\u003c/a>\u003ci> (with discounts for multiple-day passes, and children under 12 are free). There are several options for \u003c/i>\u003ca href=\"https://www.oaklandgreekfestival.com/about-3\">\u003ci>free and paid parking\u003c/i>\u003c/a>\u003ci> within walking distance of the cathedral.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Give me a choice between Michelin-starred fine dining and a big, immigrant-cooked church potluck, and I’ll choose the potluck nine times out of ten. That’s probably why I love the \u003ca href=\"https://www.oaklandgreekfestival.com/\">Oakland Greek Festival\u003c/a>, the Greek Orthodox Cathedral of the Ascension’s flagship event: It’s essentially the biggest, liveliest church potluck you can imagine — an expression of the Bay Area’s multigenerational Greek community that’s infused with so much joy and down-to-earth hospitality. Not to mention the irresistible aroma of skewered meats and roast lamb you can smell from several blocks away.\u003c/p>\n\u003cp>The Oakland cathedral will host this year’s three-day lamb-stravaganza on May 17–19, but the festival’s history goes back more than 50 years.\u003c/p>\n\u003cp>Frosene Phillips, a spokesperson for the Oakland Greek Festival, remembers attending as a dancer when the event first started in the early ’70s. Back then, Phillips recalls, the festival was held at the old Oakland Civic Auditorium, near Lake Merritt. When the event debuted the first week of May in 1972, they called it the “Greek Week” — seven full days of music, folk dancing, food and wine, all in celebration of the church’s 50th anniversary in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_13957639\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957639\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/27-2023-OaklandGreekFestival-.jpg\" alt=\"Lamb skewers on the grill.\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/27-2023-OaklandGreekFestival-.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/27-2023-OaklandGreekFestival--800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/27-2023-OaklandGreekFestival--1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/27-2023-OaklandGreekFestival--160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/27-2023-OaklandGreekFestival--768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/27-2023-OaklandGreekFestival--1536x864.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lamb skewers ready to come off the grill. \u003ccite>(Courtesy of Oakland Greek Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, the festival moved to the Cathedral of the Ascension’s own church grounds in the Oakland hills, where the event carried on year after year. They’ve only skipped it three times: once when the auditorium was under renovation, and then of course the first two years of the COVID shutdown, when all big public gatherings went on pause.\u003c/p>\n\u003cp>One of the first Greek food and culture festivals of its kind in the U.S., it became a model — the “mothership,” as Phillips puts it — for other similar church-affiliated Greek “bazaars” that sprung up around the Bay Area and beyond. As Phillips recalls, “Even Greek parishes from the East Coast would send people out to see what was going on in Oakland.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For parishioners here in the East Bay, it was a whole lot of work and preparation, starting months in advance.\u003c/p>\n\u003cfigure id=\"attachment_13957632\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957632\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/1981-Pics-p16.jpg\" alt=\"Black and white photo of elderly women in aprons preparing trays of Greek moussaka.\" width=\"1920\" height=\"1328\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/1981-Pics-p16.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/1981-Pics-p16-800x553.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/1981-Pics-p16-1020x706.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/1981-Pics-p16-160x111.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/1981-Pics-p16-768x531.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/1981-Pics-p16-1536x1062.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Church volunteers prepare trays of moussaka for an early 1980s edition of the festival. \u003ccite>(Courtesy of Oakland Greek Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I call it Greek hospitality on a grand scale,” Phillips says.\u003c/p>\n\u003cp>These days, as the proverbial baton has been passed from one generation to the next, Phillips says the biggest challenge is just finding enough volunteers from the parish to put together such a massive, well-attended event, especially from a food standpoint. Still, even after all these years, the vast majority of the food sold at the festival is prepared by church volunteers — only a handful of items have been outsourced, Phillips says.\u003c/p>\n\u003cp>Historically, the signature item was roast lamb — a whole lamb grilled on a spit for each day of the festival. Visitors would buy a ticket as soon as they arrived, and when the lamb had finished cooking, they’d line up to receive a plate piled high with meat, rice, vegetables and all the fixins.\u003c/p>\n\u003cfigure id=\"attachment_13957635\" class=\"wp-caption alignnone\" style=\"max-width: 1710px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957635\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-scaled.jpg\" alt=\"A smiling young boy holds a pair of metal tongs as he tends to lamb kebabs cooking on the grill.\" width=\"1710\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-scaled.jpg 1710w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-800x1198.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-1020x1527.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-768x1150.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-1026x1536.jpg 1026w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-1368x2048.jpg 1368w\" sizes=\"(max-width: 1710px) 100vw, 1710px\">\u003cfigcaption class=\"wp-caption-text\">Each year’s festival is a team effort, with church parishioners of all ages pitching in. \u003ccite>(Stavro Media, courtesy of Oakland Greek Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>The whole lamb has been put on hold since the pandemic, but the festival still offers a multitude of grilled meat options: gyros, skewered kebabs and the sausages known as loukaniko. And of course there will still be juicy, thinly sliced leg of lamb, served as an open-face sandwich with au jus drizzled on top. Separate booths will sell grilled lamb chops and lamb shanks.\u003c/p>\n\u003cp>In total, the food options are almost too many to enumerate. The squares of flaming cheese known as saganaki. The hearty, lasagna-like pastitsio. The many different types of phyllo-based pastries, including bougatsa, a flaky, custard-filled sweet pastry that will be offered for the first time this year. In fact, there will be a whole room dedicated to desserts, including loukoumades, the honey-drenched doughnut holes that draw the longest line at every Greek food event I’ve ever attended.\u003c/p>\n\u003cfigure id=\"attachment_13957637\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957637\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-05911.jpg\" alt=\"Two cooks shout out in excitement and trepidation as a grill topped with squares of cheese bursts into flame. \" width=\"1920\" height=\"1282\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-05911.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-05911-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-05911-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-05911-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-05911-768x513.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-05911-1536x1026.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The flaming cheese known as saganaki is always a spectacle, in addition to being a treat to eat. \u003ccite>(Stavro Media, courtesy of Oakland Greek Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13957638\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957638\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GreekFestival2022-StavroMedia-193.jpg\" alt=\"A pile of freshly fried doughnut holes.\" width=\"1920\" height=\"1282\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GreekFestival2022-StavroMedia-193.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GreekFestival2022-StavroMedia-193-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GreekFestival2022-StavroMedia-193-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GreekFestival2022-StavroMedia-193-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GreekFestival2022-StavroMedia-193-768x513.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GreekFestival2022-StavroMedia-193-1536x1026.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fresh batch of loukoumades. \u003ccite>(Stavro Media, courtesy of Oakland Greek Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Plenty of non-Greek, non-Orthodox folks attend the festival solely on the basis of how great the food is, but that certainly isn’t the only reason to attend. There’s also live music, folk dancing and other cultural performances to keep the good vibes flowing.\u003c/p>\n\u003cp>And if you’ve never visited the Cathedral of the Ascension, up in the hills? On a clear day, you’ll enjoy one of the most exquisite views of the San Francisco Bay.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The \u003c/i>\u003ca href=\"https://www.oaklandgreekfestival.com/\">\u003ci>Oakland Greek Festival\u003c/i>\u003c/a>\u003ci> will take place on Friday, (4–10 p.m.), Saturday (11 a.m.–10 p.m.) and Sunday (11 a.m.–9 p.m.), May 17–19, at the Greek Orthodox Cathedral of Ascension in Oakland (4700 Lincoln Ave.). \u003c/i>\u003ca href=\"https://www.oaklandgreekfestival.com/?pgid=jx02htlz-809dd8e6-82d4-405a-8d12-5a5365dffdc6\">\u003ci>Tickets are $5\u003c/i>\u003c/a>\u003ci> (with discounts for multiple-day passes, and children under 12 are free). There are several options for \u003c/i>\u003ca href=\"https://www.oaklandgreekfestival.com/about-3\">\u003ci>free and paid parking\u003c/i>\u003c/a>\u003ci> within walking distance of the cathedral.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "late-night-thai-food-dessert-sf-ping-yang",
"title": "This Cozy Thai Cafe Serves Eye-Popping Desserts Until Midnight",
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"content": "\u003cfigure id=\"attachment_13957597\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957597\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang.jpg\" alt=\"Illustration: Two men eat noodles and Thai desserts with an animalistic fervor.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The charms of Ping Yang Thai Grill & Dessert are at least twofold: homey Thai noodles and rice dishes, and over-the-top Asian desserts. \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 graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. 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 the most charming restaurants I’ve been to in San Francisco is a little Thai cafe that sits on a relatively unobtrusive street corner in Lower Nob Hill, stays open until midnight every night, and serves a menu that’s equal parts impeccable Thai home cooking and gloriously over-the-top desserts.\u003c/p>\n\u003cp>And that’s only the beginning of the pleasures that \u003ca href=\"https://www.pingyangthaigrilldessert.com/\">Ping Yang Thai Grill & Dessert\u003c/a> has to offer.\u003c/p>\n\u003cp>The restaurant has a cozy, lived-in quality. The walls are lined with succulents, climbing vine plants and other assorted greenery. The steady stream of guitar-driven Thai pop-rock that plays over the speakers was catchy enough to get my head bopping. A small bookshelf is stocked with the same mix of slightly random reading material you might find in a friend’s living room: \u003ci>Harry Potter\u003c/i>, \u003ci>The Catcher in the Rye\u003c/i>, some test prep workbooks, the Thai translation of the \u003ci>Detective Conan\u003c/i> manga.\u003c/p>\n\u003cp>The menu, too, is optimized with an eye toward homey comfort. Which isn’t to say that the cooking is uninteresting or unambitious. In fact, Ping Yang serves a whole slew of dishes that I rarely see at other Thai restaurants in the Bay Area, like fried silkworms and mok pla — a Lao dish that consists of catfish steamed inside a banana leaf. This is, after all, the kind of Thai restaurant that has a specials board handwritten in Thai, with no translation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ping Yang also serves one of the most ubiquitous home-cooked Thai dishes that you’ll only occasionally find at a restaurant: a Thai omelet. This is one of my all-time favorite egg dishes (which, coming from an egg-obsessed person, says a lot) — essentially just egg and fish sauce, whisked together and fried quickly in a hot wok until it’s puffed up and golden-brown. Served over a plate of hot jasmine rice, Ping Yang’s herb-flecked version is simple and supremely comforting, especially when doctored with a few dabs of Sriracha. Left to my own devices, I would happily eat this twice a week.\u003c/p>\n\u003cp>In a similar comfort food vein: the restaurant’s pad see ew, which, by contrast, is a dish you can find at practically every Thai restaurant in the U.S. But I was enamored with Ping Yang’s homey, oil-slicked version of the dish, which was loaded with vegetables and full of umami without being overly salty. It didn’t hurt that I ordered the version with pork jowl, a luxurious, underrated cut that gives you a little of the fattiness of the belly with a nice, crisp, cartilaginous chew. After applying a few liberal drops of prik nam som (chili vinegar) from the condiment caddy, we inhaled this dish in a matter of minutes.\u003c/p>\n\u003cp>Again, this is restaurant-quality food cooked with light enough a touch that I could easily imagine myself eating here multiple times a week if I lived in the neighborhood — especially with so much of the menu left to explore, and many of the dishes priced at $15 or less.\u003c/p>\n\u003cfigure id=\"attachment_13957596\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957596\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2.jpg\" alt='Illustration: Exterior of a restaurant at nighttime — the sign reads \"Ping Yang.\"' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Located in Lower Nob Hill, the restaurant is open until midnight every night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Truth be told, I would come even if the food were only half as good, because the vibe at Ping Yang is just so pleasant, welcoming and chill. Half the people who came in during our visit seemed to be regulars or personal friends of the owners, and no one seemed to be in any particular rush. At around 10 o’clock on a Thursday night, a couple of thirtysomething Thai dudes had their laptops out, sipping cold Thai lagers while they worked on a project. Others came in after dinner elsewhere just to share a dessert.\u003c/p>\n\u003cp>The service, meanwhile, was friendly without being overly familiar. I especially appreciated the conviction with which our server delivered her recommendations when we asked for them. “The pad see ew is my favorite,” she said without a moment’s hesitation when we asked about the noodle dishes. And later, when it was time for dessert, she once again spoke, with absolute certainty, in favor of the watermelon bing soo.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13954983,arts_13953702,arts_13952823']\u003c/span>\u003c/span>Ah yes, dessert. Can I speak for a moment on how dispiriting I have found it, personally, that there aren’t more dessert shops in the Bay Area open past, say, 9 o’clock? The struggle is real, and if you’ve felt it too, I am here to tell you that Ping Yang is the solution to your woes: It serves a vast Thai and pan-Asian dessert menu until midnight every night. In contrast to the homey, simple quality of the savory foods, the desserts are elaborate and over-the-top in a way that feels made for Instagram — but \u003ci>also \u003c/i>entirely delicious.\u003c/p>\n\u003cp>There are Hong Kong–style toast boxes filled to overflowing with ube ice cream, whipped cream and all manner of fresh fruits. There are variations on the Thai-style dessert rotis that are wildly popular at night markets all across Asia. The banana roti we tried was a deconstructed version — crispy roti wedges piled on a plate and topped with whipped cream, chocolate sauce and condensed milk, with a stack of banana slices arranged neatly on the side. You assemble each perfect bite yourself.\u003c/p>\n\u003cp>As for that watermelon bing soo? It was fully half of a small, sweet watermelon, served with the carved-out balls of its flesh piled high inside the rind itself. Layered inside was the bing soo, or shaved ice, itself — mixed with condensed milk and shaved so finely that for the first several bites I was convinced it was ice cream.\u003c/p>\n\u003cp>Let’s just say the recommendation didn’t miss: This was the tastiest, most refreshing dessert I’d eaten in months.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/pingyangsf/\">\u003ci>Ping Yang Grill & Dessert\u003c/i>\u003c/a>\u003ci> is open Monday through Saturday from noon–3 p.m. and 5 p.m.–midnight, and Sunday 5 p.m.–midnight at 955 Larkin St. in San Francisco.\u003c/i>\u003c/p>\n\n",
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"excerpt": "Ping Yang Thai Grill & Dessert is a late-night comfort food oasis in SF.",
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"title": "This Late-Night Thai Restaurant in SF Serves Dessert Until Midnight | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13957597\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957597\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang.jpg\" alt=\"Illustration: Two men eat noodles and Thai desserts with an animalistic fervor.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The charms of Ping Yang Thai Grill & Dessert are at least twofold: homey Thai noodles and rice dishes, and over-the-top Asian desserts. \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 graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. 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 the most charming restaurants I’ve been to in San Francisco is a little Thai cafe that sits on a relatively unobtrusive street corner in Lower Nob Hill, stays open until midnight every night, and serves a menu that’s equal parts impeccable Thai home cooking and gloriously over-the-top desserts.\u003c/p>\n\u003cp>And that’s only the beginning of the pleasures that \u003ca href=\"https://www.pingyangthaigrilldessert.com/\">Ping Yang Thai Grill & Dessert\u003c/a> has to offer.\u003c/p>\n\u003cp>The restaurant has a cozy, lived-in quality. The walls are lined with succulents, climbing vine plants and other assorted greenery. The steady stream of guitar-driven Thai pop-rock that plays over the speakers was catchy enough to get my head bopping. A small bookshelf is stocked with the same mix of slightly random reading material you might find in a friend’s living room: \u003ci>Harry Potter\u003c/i>, \u003ci>The Catcher in the Rye\u003c/i>, some test prep workbooks, the Thai translation of the \u003ci>Detective Conan\u003c/i> manga.\u003c/p>\n\u003cp>The menu, too, is optimized with an eye toward homey comfort. Which isn’t to say that the cooking is uninteresting or unambitious. In fact, Ping Yang serves a whole slew of dishes that I rarely see at other Thai restaurants in the Bay Area, like fried silkworms and mok pla — a Lao dish that consists of catfish steamed inside a banana leaf. This is, after all, the kind of Thai restaurant that has a specials board handwritten in Thai, with no translation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ping Yang also serves one of the most ubiquitous home-cooked Thai dishes that you’ll only occasionally find at a restaurant: a Thai omelet. This is one of my all-time favorite egg dishes (which, coming from an egg-obsessed person, says a lot) — essentially just egg and fish sauce, whisked together and fried quickly in a hot wok until it’s puffed up and golden-brown. Served over a plate of hot jasmine rice, Ping Yang’s herb-flecked version is simple and supremely comforting, especially when doctored with a few dabs of Sriracha. Left to my own devices, I would happily eat this twice a week.\u003c/p>\n\u003cp>In a similar comfort food vein: the restaurant’s pad see ew, which, by contrast, is a dish you can find at practically every Thai restaurant in the U.S. But I was enamored with Ping Yang’s homey, oil-slicked version of the dish, which was loaded with vegetables and full of umami without being overly salty. It didn’t hurt that I ordered the version with pork jowl, a luxurious, underrated cut that gives you a little of the fattiness of the belly with a nice, crisp, cartilaginous chew. After applying a few liberal drops of prik nam som (chili vinegar) from the condiment caddy, we inhaled this dish in a matter of minutes.\u003c/p>\n\u003cp>Again, this is restaurant-quality food cooked with light enough a touch that I could easily imagine myself eating here multiple times a week if I lived in the neighborhood — especially with so much of the menu left to explore, and many of the dishes priced at $15 or less.\u003c/p>\n\u003cfigure id=\"attachment_13957596\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957596\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2.jpg\" alt='Illustration: Exterior of a restaurant at nighttime — the sign reads \"Ping Yang.\"' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Located in Lower Nob Hill, the restaurant is open until midnight every night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Truth be told, I would come even if the food were only half as good, because the vibe at Ping Yang is just so pleasant, welcoming and chill. Half the people who came in during our visit seemed to be regulars or personal friends of the owners, and no one seemed to be in any particular rush. At around 10 o’clock on a Thursday night, a couple of thirtysomething Thai dudes had their laptops out, sipping cold Thai lagers while they worked on a project. Others came in after dinner elsewhere just to share a dessert.\u003c/p>\n\u003cp>The service, meanwhile, was friendly without being overly familiar. I especially appreciated the conviction with which our server delivered her recommendations when we asked for them. “The pad see ew is my favorite,” she said without a moment’s hesitation when we asked about the noodle dishes. And later, when it was time for dessert, she once again spoke, with absolute certainty, in favor of the watermelon bing soo.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>Ah yes, dessert. Can I speak for a moment on how dispiriting I have found it, personally, that there aren’t more dessert shops in the Bay Area open past, say, 9 o’clock? The struggle is real, and if you’ve felt it too, I am here to tell you that Ping Yang is the solution to your woes: It serves a vast Thai and pan-Asian dessert menu until midnight every night. In contrast to the homey, simple quality of the savory foods, the desserts are elaborate and over-the-top in a way that feels made for Instagram — but \u003ci>also \u003c/i>entirely delicious.\u003c/p>\n\u003cp>There are Hong Kong–style toast boxes filled to overflowing with ube ice cream, whipped cream and all manner of fresh fruits. There are variations on the Thai-style dessert rotis that are wildly popular at night markets all across Asia. The banana roti we tried was a deconstructed version — crispy roti wedges piled on a plate and topped with whipped cream, chocolate sauce and condensed milk, with a stack of banana slices arranged neatly on the side. You assemble each perfect bite yourself.\u003c/p>\n\u003cp>As for that watermelon bing soo? It was fully half of a small, sweet watermelon, served with the carved-out balls of its flesh piled high inside the rind itself. Layered inside was the bing soo, or shaved ice, itself — mixed with condensed milk and shaved so finely that for the first several bites I was convinced it was ice cream.\u003c/p>\n\u003cp>Let’s just say the recommendation didn’t miss: This was the tastiest, most refreshing dessert I’d eaten in months.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/pingyangsf/\">\u003ci>Ping Yang Grill & Dessert\u003c/i>\u003c/a>\u003ci> is open Monday through Saturday from noon–3 p.m. and 5 p.m.–midnight, and Sunday 5 p.m.–midnight at 955 Larkin St. in San Francisco.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "ellis-creamery-tracy-gas-station-filipino-dessert-moving",
"title": "Tracy's Popular Gas-Station Filipino Dessert Shop Is Moving",
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"headTitle": "Tracy’s Popular Gas-Station Filipino Dessert Shop Is Moving | KQED",
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"content": "\u003cp>When \u003ca href=\"https://www.instagram.com/ellis.creamery/?hl=en\">Ellis Creamery\u003c/a> first opened in 2021, the \u003ca href=\"https://www.kqed.org/arts/13919707/ellis-creamery-filipino-ice-cream-bakery-halo-halo-gas-station-tracy\">Filipino dessert shop formerly hidden at the back of a Tracy gas station\u003c/a> didn’t necessarily expect to become a Bay Area internet sensation.\u003c/p>\n\u003cp>After all, the shop had modest beginnings: Filipina immigrant Marie Rabut juggled a full-time job in healthcare while baking and selling traditional island desserts from her home during the pandemic. One year later, her husband Khristian left his role as a consultant and bought a pre-existing dessert shop inside a local gas station to give Marie’s baked goods an unlikely brick-and-mortar outlet. They kept the shop’s name, Ellis Creamery, and went on to achieve viral fandom.\u003c/p>\n\u003cp>Customers have driven from all over Northern California to taste the couple’s \u003ca href=\"https://www.instagram.com/p/C2gHZHsPczv/?hl=en\">delicious, homestyle Pinoy treats\u003c/a>: heavenly ice cream scoops of Oreo-infused Ube Cookies and Cream; halo-halo topped with crushed meringue; buttercream silvanas; gargantuan ensaymadas and more. On its busiest days, the lines inside National Petroleum’s convenience shop would wrap around from the back counter through the front door.\u003c/p>\n\u003cp>Now, though, Ellis Creamery’s fairytale popularity inside a suburban gas station is entering a new chapter — and a new location.\u003c/p>\n\u003cfigure id=\"attachment_13957468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957468\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939.jpg\" alt=\"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An ube pistachio cake at Ellis Creamery. \u003ccite>(Courtesy Khristian Rabut)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In late February 2024, the gas station’s owner informed the Rabuts that a cannabis dispensary was moving in. It meant Ellis Creamery would either have to significantly downsize their operations to make room, or else find a new location. The Filipino dessert makers reasoned that it would be better to find a new location rather than squeeze themselves further into the back corner of an already crowded space.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Dispensary business is big money and we’re a small fry,” Khristian Rabut says. “They offered us to stay with a smaller counter, but I didn’t think that would work.”\u003c/p>\n\u003cp>As part of their month-to-month agreement, Ellis Creamery agreed to vacate the gas station in the first week of March.\u003c/p>\n\u003cp>Later this summer, Marie and Khristian plan to reopen inside a Tracy storefront that formerly housed a taco shop. Though the 10-year lease for the new location is significantly more expensive, the couple plans to utilize their new digs in a way that the small gas station’s back kitchen — a former Subway — didn’t allow.\u003c/p>\n\u003cfigure id=\"attachment_13957467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957467\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3.jpg\" alt=\"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Long lines were a common sight at Ellis Creamery’s gas station location. \u003ccite>(Courtesy Khristian Rabut)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We’re thinking of adding a popular coffee bread from the Philippines [kopi roti] and traditional rice cakes,” Khristian says. “We also can serve cakes every day; we can have slices of cakes to eat with coffee, lemonade, fruit teas. Our plan is to have limited seating with a place for [patrons] to enjoy the food.”\u003c/p>\n\u003cp>Khristian also rattles off ideas about shortbreads, lengua de gato (Filipino butter cookies) and uraro (cookies made from arrowroot flour). Such breakfast treats and beverages weren’t previously on offer inside the gas station due to limited space and lack of proper appliances, he tells me. They also never had seating available — until now. Though somewhat forced into the business expansion, the Rabuts are excited for the opportunity to continue serving the community and provide the area’s only full-blown Filipino cafe.\u003c/p>\n\u003cp>“We’re thankful for our staff and customers,” Marie says. “They have been very supportive, and are waiting for us [to open the new location].”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In order to make ends meet, the humble dessert makers have launched a crowdfunding campaign (which includes sweet treats in exchange for those who are able to contribute), while previous plans of expanding to San Jose have been put on pause for the time being. In the meantime, fans of Ellis Creamery can find their limited offerings at various outlets in Tracy — including \u003ca href=\"https://www.instagram.com/tracyharbourfishandchips/?hl=en\">Tracy Harbour Fish and Chips\u003c/a>, \u003ca href=\"https://www.hawaiianbarbecue.com/locations/tracy/\">L&L Hawaiian Barbecue\u003c/a> and \u003ca href=\"https://www.drinkbambu.com/properties/tracy\">Bambu Dessert Drinks \u003c/a>— as well as \u003ca href=\"https://www.instagram.com/groundstackcoffee/\">Groundstack Coffee\u003c/a> in Stockton.\u003c/p>\n\n",
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"excerpt": "Ellis Creamery will move into a former taqueria in Tracy, leaving its humble gas station location on I-205.",
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"title": "Tracy's Popular Gas-Station Filipino Dessert Shop Is Moving | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When \u003ca href=\"https://www.instagram.com/ellis.creamery/?hl=en\">Ellis Creamery\u003c/a> first opened in 2021, the \u003ca href=\"https://www.kqed.org/arts/13919707/ellis-creamery-filipino-ice-cream-bakery-halo-halo-gas-station-tracy\">Filipino dessert shop formerly hidden at the back of a Tracy gas station\u003c/a> didn’t necessarily expect to become a Bay Area internet sensation.\u003c/p>\n\u003cp>After all, the shop had modest beginnings: Filipina immigrant Marie Rabut juggled a full-time job in healthcare while baking and selling traditional island desserts from her home during the pandemic. One year later, her husband Khristian left his role as a consultant and bought a pre-existing dessert shop inside a local gas station to give Marie’s baked goods an unlikely brick-and-mortar outlet. They kept the shop’s name, Ellis Creamery, and went on to achieve viral fandom.\u003c/p>\n\u003cp>Customers have driven from all over Northern California to taste the couple’s \u003ca href=\"https://www.instagram.com/p/C2gHZHsPczv/?hl=en\">delicious, homestyle Pinoy treats\u003c/a>: heavenly ice cream scoops of Oreo-infused Ube Cookies and Cream; halo-halo topped with crushed meringue; buttercream silvanas; gargantuan ensaymadas and more. On its busiest days, the lines inside National Petroleum’s convenience shop would wrap around from the back counter through the front door.\u003c/p>\n\u003cp>Now, though, Ellis Creamery’s fairytale popularity inside a suburban gas station is entering a new chapter — and a new location.\u003c/p>\n\u003cfigure id=\"attachment_13957468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957468\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939.jpg\" alt=\"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An ube pistachio cake at Ellis Creamery. \u003ccite>(Courtesy Khristian Rabut)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In late February 2024, the gas station’s owner informed the Rabuts that a cannabis dispensary was moving in. It meant Ellis Creamery would either have to significantly downsize their operations to make room, or else find a new location. The Filipino dessert makers reasoned that it would be better to find a new location rather than squeeze themselves further into the back corner of an already crowded space.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Dispensary business is big money and we’re a small fry,” Khristian Rabut says. “They offered us to stay with a smaller counter, but I didn’t think that would work.”\u003c/p>\n\u003cp>As part of their month-to-month agreement, Ellis Creamery agreed to vacate the gas station in the first week of March.\u003c/p>\n\u003cp>Later this summer, Marie and Khristian plan to reopen inside a Tracy storefront that formerly housed a taco shop. Though the 10-year lease for the new location is significantly more expensive, the couple plans to utilize their new digs in a way that the small gas station’s back kitchen — a former Subway — didn’t allow.\u003c/p>\n\u003cfigure id=\"attachment_13957467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957467\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3.jpg\" alt=\"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Long lines were a common sight at Ellis Creamery’s gas station location. \u003ccite>(Courtesy Khristian Rabut)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We’re thinking of adding a popular coffee bread from the Philippines [kopi roti] and traditional rice cakes,” Khristian says. “We also can serve cakes every day; we can have slices of cakes to eat with coffee, lemonade, fruit teas. Our plan is to have limited seating with a place for [patrons] to enjoy the food.”\u003c/p>\n\u003cp>Khristian also rattles off ideas about shortbreads, lengua de gato (Filipino butter cookies) and uraro (cookies made from arrowroot flour). Such breakfast treats and beverages weren’t previously on offer inside the gas station due to limited space and lack of proper appliances, he tells me. They also never had seating available — until now. Though somewhat forced into the business expansion, the Rabuts are excited for the opportunity to continue serving the community and provide the area’s only full-blown Filipino cafe.\u003c/p>\n\u003cp>“We’re thankful for our staff and customers,” Marie says. “They have been very supportive, and are waiting for us [to open the new location].”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In order to make ends meet, the humble dessert makers have launched a crowdfunding campaign (which includes sweet treats in exchange for those who are able to contribute), while previous plans of expanding to San Jose have been put on pause for the time being. In the meantime, fans of Ellis Creamery can find their limited offerings at various outlets in Tracy — including \u003ca href=\"https://www.instagram.com/tracyharbourfishandchips/?hl=en\">Tracy Harbour Fish and Chips\u003c/a>, \u003ca href=\"https://www.hawaiianbarbecue.com/locations/tracy/\">L&L Hawaiian Barbecue\u003c/a> and \u003ca href=\"https://www.drinkbambu.com/properties/tracy\">Bambu Dessert Drinks \u003c/a>— as well as \u003ca href=\"https://www.instagram.com/groundstackcoffee/\">Groundstack Coffee\u003c/a> in Stockton.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "This Year’s Taiwanese American Culture Fest Will Be Bigger Than Ever",
"headTitle": "This Year’s Taiwanese American Culture Fest Will Be Bigger Than Ever | KQED",
"content": "\u003cp>Once a year, the \u003ca href=\"https://www.kqed.org/arts/13929007/taiwanese-american-culture-festival-union-square-sf\">West Coast’s biggest Taiwanese American cultural celebration\u003c/a> takes over Union Square for a day of lion dance performances, acrobatics, live music, local art and, of course, a whole lot of delicious food. We’re talking beef noodle soup with hand-pulled noodles. Silky, sweet tofu pudding. Night market–style candied fruit skewers.\u003c/p>\n\u003cp>With all the discourse around \u003ca href=\"https://www.kqed.org/arts/13939383/downtown-san-francisco-doom-spiral-sucka-flea-market-holiday-spirit\">downtown San Francisco’s restaurant and retail apocalypse\u003c/a>, maybe \u003ci>this \u003c/i>is precisely what Union Square needs to bring some life to the neighborhood.\u003c/p>\n\u003cp>At least, that’s what Alan Ma, a co-director of this year’s \u003ca href=\"https://www.tap-sf.org/tacf\">Taiwanese American Cultural Festival\u003c/a>, is hoping. Organized by the Bay Area chapter of the nonprofit \u003ca href=\"https://tacl.org/tap1/\">Taiwanese American Professionals\u003c/a> (TAP), the festival kicks off its 31st annual edition — minus a couple years’ hiatus during the height of the pandemic — on Saturday, May 11.\u003c/p>\n\u003cp>Unlike some previous incarnations of the festival, this year’s version won’t have a specific theme. Instead, Ma explains, the focus will just be on “revitalizing traffic or noise in San Francisco, given a lot of news of people leaving.”\u003c/p>\n\u003cp>“I just want to bring back what is still here, what is still alive in San Francisco,” he says.\u003c/p>\n\u003cfigure id=\"attachment_13957310\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957310\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/yoyo_PeterChuTACF23_39.jpg\" alt=\"Women in nostalgic period costumes perform a choreographed Chinese yo-yo dance.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/yoyo_PeterChuTACF23_39.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/yoyo_PeterChuTACF23_39-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/yoyo_PeterChuTACF23_39-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/yoyo_PeterChuTACF23_39-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/yoyo_PeterChuTACF23_39-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/yoyo_PeterChuTACF23_39-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A choreographed Chinese yo-yo performance at last year’s festival. \u003ccite>(Peter Chu, courtesy of Taiwanese American Cultural Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of how Ma and his fellow organizers hope to generate that sense of excitement is by offering the widest variety of Taiwanese foods and beverages in the festival’s history. In recent years, the only hot food options came from the tent operated by \u003ca href=\"https://www.liangsvillage.com/\">Liang’s Village\u003c/a>, a longtime \u003ca href=\"https://www.kqed.org/arts/13897684/pandemic-taiwanese-food-liangs-village\">South Bay mainstay\u003c/a>. But as tasty as Liang’s is — and the restaurant will once again be on hand this year to sling hand-pulled beef noodle soup, lu rou fan and other classic Taiwanese dishes — there’s no way for a single vendor to capture all of the depth, breadth and overall vibrancy of the cuisine.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So this year Ma is pulling in a number of other big names from the local Taiwanese food scene, including the soy milk shop \u003ca href=\"https://www.facebook.com/US.Soypresso\">US Soypresso\u003c/a>, shaved snow specialist \u003ca href=\"https://www.powdershavedsnow.com/about-us\">Powder\u003c/a> and \u003ca href=\"https://www.duanchunzhen-us.com/ca/?\">Duan Chun Zhen\u003c/a> (another beef noodle soup specialist, though it’ll be serving pork belly noodle soup and a selection of lu wei, or braised items, at the festival).\u003c/p>\n\u003cfigure id=\"attachment_13957311\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957311\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/duan-chun-zhen_fried-rice.jpg\" alt=\"A bowl of egg fried rice topped with fried chop.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/duan-chun-zhen_fried-rice.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/duan-chun-zhen_fried-rice-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/duan-chun-zhen_fried-rice-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/duan-chun-zhen_fried-rice-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/duan-chun-zhen_fried-rice-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/duan-chun-zhen_fried-rice-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Duan Chun Zhen will have a booth at this year’s festival. Pictured here is the Cupertino restaurant’s fried rice with pork chop. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even more striking, though, is the number of smaller Taiwanese pop-ups and homegrown food businesses — which are the backbone of the Bay Area’s \u003ca href=\"https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia\">recent Taiwanese food renaissance\u003c/a> — that will be joining the festival this year.\u003c/p>\n\u003cp>A few of the notable participants: \u003ca href=\"https://www.instagram.com/oramasamadumplings/?hl=en\">Oramasama Dumpling\u003c/a> will be selling the Taiwanese-style steamed rice cakes known as \u003ca href=\"https://www.instagram.com/p/C3Ere34rC5t/\">kueh\u003c/a>. Cinnamon roll pop-up sensation \u003ca href=\"https://www.instagram.com/astrandabakery/?hl=en\">Astranda Bakery\u003c/a> will offer sweet potato rolls and laminated milk bread. \u003ca href=\"https://www.instagram.com/jessicalittlefu/?hl=en\">Jessica Little Fu\u003c/a> will peddle the aforementioned tofu pudding. And \u003ca href=\"https://mitkcatering.com/\">Maxine’s Kitchen\u003c/a>, the Hayward-based cult favorite bento caterer, will be slinging some of the most nostalgic food items: the so-called “rice burritos” known as \u003ca href=\"https://www.kqed.org/arts/13897868/taiwanese-breakfast-bay-area\">fan tuan\u003c/a>, and “\u003ca href=\"https://en.wikipedia.org/wiki/Small_sausage_in_large_sausage\">little sausage wrapped inside a big sausage\u003c/a>,” a staple of every Taiwanese night market.\u003c/p>\n\u003cfigure id=\"attachment_13957319\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957319\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/maxines-kitchen-bento_facebook.jpg\" alt=\"A red pork chop bento wit corn and egg.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/maxines-kitchen-bento_facebook.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/maxines-kitchen-bento_facebook-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/maxines-kitchen-bento_facebook-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/maxines-kitchen-bento_facebook-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/maxines-kitchen-bento_facebook-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/maxines-kitchen-bento_facebook-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of the Taiwanese-style bentos from Maxine’s Kitchen \u003ccite>(Courtesy of Maxine's Kitchen / Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='arts_13897936,arts_13956218,arts_13897868']According to Ma, most — but not all — of the vendors are Taiwanese Americans themselves. And in some cases, like the craft chocolate company \u003ca href=\"https://www.formosachocolates.com/\">Formosa Chocolates\u003c/a>, the Taiwanese American makers might not specialize in overtly Taiwanese foods. Taken all together, though, the festival should capture a fairly broad snapshot of the Bay Area’s current Taiwanese food scene.\u003c/p>\n\u003cp>The hope, Ma says, is that by having so many more food vendors, it’ll help mitigate some of the long lines that visitors may have experienced at last year’s festival. Even more important, though, is the way it will help promote a broader appreciation for Taiwanese food culture in the heart of downtown San Francisco.\u003c/p>\n\u003cp>“There are definitely more and more of these lesser-known and more hole-in-the-wall places that we want to showcase and give them a spotlight to the greater community of San Francisco,” Ma says.\u003c/p>\n\u003cfigure id=\"attachment_13957321\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957321\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Yun-Hai_JuliaYu_TACF2023-27.jpg\" alt=\"Bags of Taiwanese dried fruit snacks for sale.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Yun-Hai_JuliaYu_TACF2023-27.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Yun-Hai_JuliaYu_TACF2023-27-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Yun-Hai_JuliaYu_TACF2023-27-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Yun-Hai_JuliaYu_TACF2023-27-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Yun-Hai_JuliaYu_TACF2023-27-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Yun-Hai_JuliaYu_TACF2023-27-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A booth selling Taiwanese-style dried fruit snacks at last year’s festival. \u003ccite>(Julia Yu, courtesy of Taiwanese American Cultural Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The \u003c/i>\u003ca href=\"https://www.tap-sf.org/tacf\">\u003ci>Taiwanese American Cultural Festival\u003c/i>\u003c/a>\u003ci> will take place on Saturday, May 11, from 10 a.m.–4 p.m. at Union Square in San Francisco. Admission is free.\u003c/i>\u003c/p>\n\n",
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"excerpt": "More than a dozen Taiwanese food vendors will set up in Union Square for the day.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Once a year, the \u003ca href=\"https://www.kqed.org/arts/13929007/taiwanese-american-culture-festival-union-square-sf\">West Coast’s biggest Taiwanese American cultural celebration\u003c/a> takes over Union Square for a day of lion dance performances, acrobatics, live music, local art and, of course, a whole lot of delicious food. We’re talking beef noodle soup with hand-pulled noodles. Silky, sweet tofu pudding. Night market–style candied fruit skewers.\u003c/p>\n\u003cp>With all the discourse around \u003ca href=\"https://www.kqed.org/arts/13939383/downtown-san-francisco-doom-spiral-sucka-flea-market-holiday-spirit\">downtown San Francisco’s restaurant and retail apocalypse\u003c/a>, maybe \u003ci>this \u003c/i>is precisely what Union Square needs to bring some life to the neighborhood.\u003c/p>\n\u003cp>At least, that’s what Alan Ma, a co-director of this year’s \u003ca href=\"https://www.tap-sf.org/tacf\">Taiwanese American Cultural Festival\u003c/a>, is hoping. Organized by the Bay Area chapter of the nonprofit \u003ca href=\"https://tacl.org/tap1/\">Taiwanese American Professionals\u003c/a> (TAP), the festival kicks off its 31st annual edition — minus a couple years’ hiatus during the height of the pandemic — on Saturday, May 11.\u003c/p>\n\u003cp>Unlike some previous incarnations of the festival, this year’s version won’t have a specific theme. Instead, Ma explains, the focus will just be on “revitalizing traffic or noise in San Francisco, given a lot of news of people leaving.”\u003c/p>\n\u003cp>“I just want to bring back what is still here, what is still alive in San Francisco,” he says.\u003c/p>\n\u003cfigure id=\"attachment_13957310\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957310\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/yoyo_PeterChuTACF23_39.jpg\" alt=\"Women in nostalgic period costumes perform a choreographed Chinese yo-yo dance.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/yoyo_PeterChuTACF23_39.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/yoyo_PeterChuTACF23_39-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/yoyo_PeterChuTACF23_39-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/yoyo_PeterChuTACF23_39-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/yoyo_PeterChuTACF23_39-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/yoyo_PeterChuTACF23_39-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A choreographed Chinese yo-yo performance at last year’s festival. \u003ccite>(Peter Chu, courtesy of Taiwanese American Cultural Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of how Ma and his fellow organizers hope to generate that sense of excitement is by offering the widest variety of Taiwanese foods and beverages in the festival’s history. In recent years, the only hot food options came from the tent operated by \u003ca href=\"https://www.liangsvillage.com/\">Liang’s Village\u003c/a>, a longtime \u003ca href=\"https://www.kqed.org/arts/13897684/pandemic-taiwanese-food-liangs-village\">South Bay mainstay\u003c/a>. But as tasty as Liang’s is — and the restaurant will once again be on hand this year to sling hand-pulled beef noodle soup, lu rou fan and other classic Taiwanese dishes — there’s no way for a single vendor to capture all of the depth, breadth and overall vibrancy of the cuisine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So this year Ma is pulling in a number of other big names from the local Taiwanese food scene, including the soy milk shop \u003ca href=\"https://www.facebook.com/US.Soypresso\">US Soypresso\u003c/a>, shaved snow specialist \u003ca href=\"https://www.powdershavedsnow.com/about-us\">Powder\u003c/a> and \u003ca href=\"https://www.duanchunzhen-us.com/ca/?\">Duan Chun Zhen\u003c/a> (another beef noodle soup specialist, though it’ll be serving pork belly noodle soup and a selection of lu wei, or braised items, at the festival).\u003c/p>\n\u003cfigure id=\"attachment_13957311\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957311\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/duan-chun-zhen_fried-rice.jpg\" alt=\"A bowl of egg fried rice topped with fried chop.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/duan-chun-zhen_fried-rice.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/duan-chun-zhen_fried-rice-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/duan-chun-zhen_fried-rice-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/duan-chun-zhen_fried-rice-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/duan-chun-zhen_fried-rice-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/duan-chun-zhen_fried-rice-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Duan Chun Zhen will have a booth at this year’s festival. Pictured here is the Cupertino restaurant’s fried rice with pork chop. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even more striking, though, is the number of smaller Taiwanese pop-ups and homegrown food businesses — which are the backbone of the Bay Area’s \u003ca href=\"https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia\">recent Taiwanese food renaissance\u003c/a> — that will be joining the festival this year.\u003c/p>\n\u003cp>A few of the notable participants: \u003ca href=\"https://www.instagram.com/oramasamadumplings/?hl=en\">Oramasama Dumpling\u003c/a> will be selling the Taiwanese-style steamed rice cakes known as \u003ca href=\"https://www.instagram.com/p/C3Ere34rC5t/\">kueh\u003c/a>. Cinnamon roll pop-up sensation \u003ca href=\"https://www.instagram.com/astrandabakery/?hl=en\">Astranda Bakery\u003c/a> will offer sweet potato rolls and laminated milk bread. \u003ca href=\"https://www.instagram.com/jessicalittlefu/?hl=en\">Jessica Little Fu\u003c/a> will peddle the aforementioned tofu pudding. And \u003ca href=\"https://mitkcatering.com/\">Maxine’s Kitchen\u003c/a>, the Hayward-based cult favorite bento caterer, will be slinging some of the most nostalgic food items: the so-called “rice burritos” known as \u003ca href=\"https://www.kqed.org/arts/13897868/taiwanese-breakfast-bay-area\">fan tuan\u003c/a>, and “\u003ca href=\"https://en.wikipedia.org/wiki/Small_sausage_in_large_sausage\">little sausage wrapped inside a big sausage\u003c/a>,” a staple of every Taiwanese night market.\u003c/p>\n\u003cfigure id=\"attachment_13957319\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957319\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/maxines-kitchen-bento_facebook.jpg\" alt=\"A red pork chop bento wit corn and egg.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/maxines-kitchen-bento_facebook.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/maxines-kitchen-bento_facebook-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/maxines-kitchen-bento_facebook-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/maxines-kitchen-bento_facebook-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/maxines-kitchen-bento_facebook-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/maxines-kitchen-bento_facebook-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of the Taiwanese-style bentos from Maxine’s Kitchen \u003ccite>(Courtesy of Maxine's Kitchen / Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>According to Ma, most — but not all — of the vendors are Taiwanese Americans themselves. And in some cases, like the craft chocolate company \u003ca href=\"https://www.formosachocolates.com/\">Formosa Chocolates\u003c/a>, the Taiwanese American makers might not specialize in overtly Taiwanese foods. Taken all together, though, the festival should capture a fairly broad snapshot of the Bay Area’s current Taiwanese food scene.\u003c/p>\n\u003cp>The hope, Ma says, is that by having so many more food vendors, it’ll help mitigate some of the long lines that visitors may have experienced at last year’s festival. Even more important, though, is the way it will help promote a broader appreciation for Taiwanese food culture in the heart of downtown San Francisco.\u003c/p>\n\u003cp>“There are definitely more and more of these lesser-known and more hole-in-the-wall places that we want to showcase and give them a spotlight to the greater community of San Francisco,” Ma says.\u003c/p>\n\u003cfigure id=\"attachment_13957321\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957321\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Yun-Hai_JuliaYu_TACF2023-27.jpg\" alt=\"Bags of Taiwanese dried fruit snacks for sale.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Yun-Hai_JuliaYu_TACF2023-27.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Yun-Hai_JuliaYu_TACF2023-27-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Yun-Hai_JuliaYu_TACF2023-27-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Yun-Hai_JuliaYu_TACF2023-27-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Yun-Hai_JuliaYu_TACF2023-27-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Yun-Hai_JuliaYu_TACF2023-27-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A booth selling Taiwanese-style dried fruit snacks at last year’s festival. \u003ccite>(Julia Yu, courtesy of Taiwanese American Cultural Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The \u003c/i>\u003ca href=\"https://www.tap-sf.org/tacf\">\u003ci>Taiwanese American Cultural Festival\u003c/i>\u003c/a>\u003ci> will take place on Saturday, May 11, from 10 a.m.–4 p.m. at Union Square in San Francisco. Admission is free.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "late-night-japanese-whisky-highball-karaage-sunnyvale-nokori",
"title": "Sunnyvale’s Secret Japanese Whisky Bar Serves Killer Late-Night Karaage",
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"headTitle": "Sunnyvale’s Secret Japanese Whisky Bar Serves Killer Late-Night Karaage | KQED",
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"content": "\u003cfigure id=\"attachment_13957148\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957148\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1.jpg\" alt=\"Illustration: a man shovels scallops into his mouth while sitting at an elegant bar. On the counter are tidy lobster sandwiches and fizzy cocktails in highball glasses.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nokori is a Japanese whisky highball bar hidden inside Sunnyvale’s TETRA Hotel. \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 graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. 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>Here in the Bay Area, the search for late-night food is mostly a matter of excavating the unexpected gems that are hiding in plain sight.\u003c/p>\n\u003cp>To wit: In order to get to \u003ca href=\"https://www.yelp.com/biz/nokori-sunnyvale\">Nokori\u003c/a>, an elegant Japanese whisky bar in Sunnyvale that most Sunnyvaleans haven’t even heard of, you first have to navigate the city’s maze of identical high-tech office parks. Sandwiched between a couple of these anonymous tech campuses sits a \u003ca href=\"https://www.marriott.com/en-us/hotels/sjcva-tetra-hotel-autograph-collection/overview/\">stylish boutique hotel\u003c/a>. And inside that hotel, after you walk through the cool, minimalistic lobby, past the shiny gold leaves dangling from the ceiling, you’ll spot this very chic, very Japanese little cocktail bar — with room for no more than seven or eight people at the counter.\u003c/p>\n\u003cp>When we sidled up to that counter at around 10 o’clock on a recent Friday, there was only one other gentleman there, nursing a cocktail and watching the Japanese F1 race on the TV with the volume turned off. So it really felt like we had stumbled on a secret spot.\u003c/p>\n\u003cp>Of course, we had come because we’d heard Nokori was open until midnight every night, and that it served a concise, appealing menu of fancy izakaya-style small plates until the kitchen did its last call at 11. And also because the bar specializes in the Japanese whisky highball, which happens to be my favorite drink.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A basic highball is just Japanese whisky, soda water and ice, but Nokori is one of a handful of bars around the Bay Area that has installed a \u003ca href=\"https://punchdrink.com/articles/toki-japanese-whisky-highball-machine-has-been-hacked/\">special soda dispenser\u003c/a> from Japan that makes the soda water extra-extra fizzy — so much so that the bubbles look visibly angry. The bar serves a whopping nine different highballs, and it uses the expensive kind of ice that’s just one long, perfectly clear cuboid in your glass. All of which to say: My yuzu highball was fantastic. Cold and refreshing as could be. Subtly citrusy. Sneakily strong.\u003c/p>\n\u003cfigure id=\"attachment_13957149\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957149\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2.jpg\" alt=\"Illustration: An elegant hotel lobby with modern, minimalist couches and an elegant bar at one end of the room, with sparkly gold leaves dangling from the ceiling.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For late-night diners looking for a more quiet and chill experience. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was the food, however, that will bring me back. We ordered torched Hokkaido scallops that were served in a style you might expect to find at one of the Bay Area’s buzzier, Asian-inflected fine dining restaurants. The mostly raw scallops had a zippy leche de tigre dressing and were artfully garnished with algae, rice puffs and briny sea grapes that burst in your mouth — a fun pop-and-crunch effect.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13956683,arts_13955884,arts_13954112']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>I also had one of the tastiest versions of Japanese karaage-style fried chicken that I’ve eaten in months — just impeccably crispy, well-seasoned and juicy thighs, no bells and whistles other than the little bowl of watery onion salsa that you could spoon over the chicken for a bit of brightness. And, perhaps most decadently, there were furikake-topped lobster grilled cheese sandwiches, served on bouncy Japanese milk bread. (Could I \u003ci>really\u003c/i> taste that it was lobster, instead of some less rarefied protein, under all that cheese? Maybe not. But I did want to dunk everything on the table into the savory miso aioli that came with the sandwich.)\u003c/p>\n\u003cp>No surprise, all those small plates can add up to a bit of a hefty bill if you’re eating \u003ci>dinner\u003c/i> dinner. But for a fancy late-night snack at the bar? Considering that we were the only people ordering food at that hour, everything was so much more ambitious and better-tasting than it really needed to be.\u003c/p>\n\u003cp>So many of the Bay Area’s other after-hours spots are notable because of how crowded and bustling they are even late into the night, but Nokori’s virtues run in the opposite direction, appealing to anyone looking for a more chill and quiet late-night experience. This is the kind of elegant hotel bar where you might imagine yourself striking up a conversation with a beautiful stranger, or maybe your side-piece — or, if luck isn’t on your side, a couple of unkempt food writer types.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.tetrahotelsv.com/dining/nokori/\">\u003ci>Nokori\u003c/i>\u003c/a>\u003ci> is open daily from 3 p.m. to midnight inside TETRA Hotel (400 W. Java Dr., Sunnyvale); the kitchen is open 4–11 p.m. If you park in the hotel parking garage, Nokori will validate your parking.\u003c/i>\u003c/p>\n\n",
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"excerpt": "Nokori's highballs and Japanese small plates are some of the South Bay’s best-kept secrets.",
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"title": "Sunnyvale’s Secret Japanese Whisky Bar Serves Killer Late-Night Karaage | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13957148\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957148\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1.jpg\" alt=\"Illustration: a man shovels scallops into his mouth while sitting at an elegant bar. On the counter are tidy lobster sandwiches and fizzy cocktails in highball glasses.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nokori is a Japanese whisky highball bar hidden inside Sunnyvale’s TETRA Hotel. \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 graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. 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>Here in the Bay Area, the search for late-night food is mostly a matter of excavating the unexpected gems that are hiding in plain sight.\u003c/p>\n\u003cp>To wit: In order to get to \u003ca href=\"https://www.yelp.com/biz/nokori-sunnyvale\">Nokori\u003c/a>, an elegant Japanese whisky bar in Sunnyvale that most Sunnyvaleans haven’t even heard of, you first have to navigate the city’s maze of identical high-tech office parks. Sandwiched between a couple of these anonymous tech campuses sits a \u003ca href=\"https://www.marriott.com/en-us/hotels/sjcva-tetra-hotel-autograph-collection/overview/\">stylish boutique hotel\u003c/a>. And inside that hotel, after you walk through the cool, minimalistic lobby, past the shiny gold leaves dangling from the ceiling, you’ll spot this very chic, very Japanese little cocktail bar — with room for no more than seven or eight people at the counter.\u003c/p>\n\u003cp>When we sidled up to that counter at around 10 o’clock on a recent Friday, there was only one other gentleman there, nursing a cocktail and watching the Japanese F1 race on the TV with the volume turned off. So it really felt like we had stumbled on a secret spot.\u003c/p>\n\u003cp>Of course, we had come because we’d heard Nokori was open until midnight every night, and that it served a concise, appealing menu of fancy izakaya-style small plates until the kitchen did its last call at 11. And also because the bar specializes in the Japanese whisky highball, which happens to be my favorite drink.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A basic highball is just Japanese whisky, soda water and ice, but Nokori is one of a handful of bars around the Bay Area that has installed a \u003ca href=\"https://punchdrink.com/articles/toki-japanese-whisky-highball-machine-has-been-hacked/\">special soda dispenser\u003c/a> from Japan that makes the soda water extra-extra fizzy — so much so that the bubbles look visibly angry. The bar serves a whopping nine different highballs, and it uses the expensive kind of ice that’s just one long, perfectly clear cuboid in your glass. All of which to say: My yuzu highball was fantastic. Cold and refreshing as could be. Subtly citrusy. Sneakily strong.\u003c/p>\n\u003cfigure id=\"attachment_13957149\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957149\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2.jpg\" alt=\"Illustration: An elegant hotel lobby with modern, minimalist couches and an elegant bar at one end of the room, with sparkly gold leaves dangling from the ceiling.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For late-night diners looking for a more quiet and chill experience. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was the food, however, that will bring me back. We ordered torched Hokkaido scallops that were served in a style you might expect to find at one of the Bay Area’s buzzier, Asian-inflected fine dining restaurants. The mostly raw scallops had a zippy leche de tigre dressing and were artfully garnished with algae, rice puffs and briny sea grapes that burst in your mouth — a fun pop-and-crunch effect.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>I also had one of the tastiest versions of Japanese karaage-style fried chicken that I’ve eaten in months — just impeccably crispy, well-seasoned and juicy thighs, no bells and whistles other than the little bowl of watery onion salsa that you could spoon over the chicken for a bit of brightness. And, perhaps most decadently, there were furikake-topped lobster grilled cheese sandwiches, served on bouncy Japanese milk bread. (Could I \u003ci>really\u003c/i> taste that it was lobster, instead of some less rarefied protein, under all that cheese? Maybe not. But I did want to dunk everything on the table into the savory miso aioli that came with the sandwich.)\u003c/p>\n\u003cp>No surprise, all those small plates can add up to a bit of a hefty bill if you’re eating \u003ci>dinner\u003c/i> dinner. But for a fancy late-night snack at the bar? Considering that we were the only people ordering food at that hour, everything was so much more ambitious and better-tasting than it really needed to be.\u003c/p>\n\u003cp>So many of the Bay Area’s other after-hours spots are notable because of how crowded and bustling they are even late into the night, but Nokori’s virtues run in the opposite direction, appealing to anyone looking for a more chill and quiet late-night experience. This is the kind of elegant hotel bar where you might imagine yourself striking up a conversation with a beautiful stranger, or maybe your side-piece — or, if luck isn’t on your side, a couple of unkempt food writer types.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.tetrahotelsv.com/dining/nokori/\">\u003ci>Nokori\u003c/i>\u003c/a>\u003ci> is open daily from 3 p.m. to midnight inside TETRA Hotel (400 W. Java Dr., Sunnyvale); the kitchen is open 4–11 p.m. If you park in the hotel parking garage, Nokori will validate your parking.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Is Chocolate Sourdough the Bay Area’s Most Delicious Secret?",
"headTitle": "Is Chocolate Sourdough the Bay Area’s Most Delicious Secret? | KQED",
"content": "\u003cp>Before moving to California from Leipzig, Germany, Anne Moser had never considered making sourdough bread. She didn’t know much about it and had no plans to become a professional baker.\u003c/p>\n\u003cp>In fact, after immigrating to Monterey Bay in 2009 to pursue her Master’s in International Studies, Moser became a part-time translator for half a decade before she ended up in Daly City with her husband, Robert, who grew up in the Bay Area.\u003c/p>\n\u003cp>So it’s especially noteworthy that Moser has established herself as one of the Bay Area’s brightest sourdough luminaries.\u003c/p>\n\u003cfigure id=\"attachment_13956816\" class=\"wp-caption alignleft\" style=\"max-width: 1708px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956816\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-scaled.jpg\" alt=\"\" width=\"1708\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-scaled.jpg 1708w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-800x1199.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-1020x1529.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-768x1151.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-1025x1536.jpg 1025w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-1366x2048.jpg 1366w\" sizes=\"(max-width: 1708px) 100vw, 1708px\">\u003cfigcaption class=\"wp-caption-text\">Anne Moser first learned how to bake sourdough when she reached the Bay Area in 2013. \u003ccite>(Courtesy Anne Moser)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I never baked sourdough before,” says Moser. “I started when I was here. I missed having bakeries I could walk to. I randomly ordered Chad Robertson’s book, \u003ci>Tartine Bread\u003c/i>, and gave it a try in 2013. I was just baking for my family, and it became too much bread, so we started giving it to neighbors and friends.”\u003c/p>\n\u003cp>Moser went on to become the masterful head baker and founder of \u003ca href=\"https://www.instagram.com/backhausbread/?hl=en\">Backhaus\u003c/a>, which began to sell loaves at local markets in 2016, eventually opening their first brick-and-mortar in downtown San Mateo. Now one of the Peninsula’s buzziest bread suppliers, the German-inspired “bakehouse” continues to rise like a loaf of naturally leavened dough. Last November, the couple opened their second location in Burlingame to much fanfare (and \u003ca href=\"https://www.sfgate.com/food/article/burlingame-bakery-backhaus-bakehouse-17902769.php\">a dash of name confusion\u003c/a>).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Perhaps most impressive, though? Backhaus serves what might be the best sourdough bread I’ve ever eaten. And it’s not the kind of white-bread sourdough you may be envisioning. Actually, this sourdough is far from the run-of-the-mill loaf you can pick up at any bakery.\u003c/p>\n\u003cp>What Moser — who now refers to herself as \u003ca href=\"https://twitter.com/abagofflour?lang=en\">a “benevolent ruler over billions of wild yeast minions” on X\u003c/a> — has perfected is a true rarity of carb-laden, soul-mending, San Franciscan wonder: the chocolate sourdough mini-loaf.\u003c/p>\n\u003cp>“We decided on the small format because some people might eat it by themselves, but you don’t necessarily want a full size of that. If your loaf for the whole week is just chocolate, it can be limiting for the sandwiches you make,” Moser laughs. “But it’s good with cream cheese or your favorite preserve, almond butter or peanut butter.”\u003c/p>\n\u003cp>Admittedly, due to its small size, I was left desiring more. I would happily eat a larger portion — any day of the week. Moser tells me that (surprisingly) no one has ever asked her to bake a full-size loaf of the chocolate specialty bread, which is only available on weekends. But that’s the first thing that crossed my mind while eating it. (The second was to fantasize about turning it into chocolate sourdough French toast).\u003c/p>\n\u003cp>With an empyrean, almost-marshmallow-like fluff, the slightly-melted chocolate bits dissolve on your tongue while the chewy country sourdough loaf provides a fibrous counterbalance. The bread has the iconic acidity of supreme-tier sourdough — yet, inside and out, the small loaves are a dark brown shade that would make any Hershey’s bar blush.\u003c/p>\n\u003cfigure id=\"attachment_13956870\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956870\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior.jpg\" alt=\"a loaf of sliced open chocolate sourdough is displayed on a wooden table outdoors\" width=\"2000\" height=\"1334\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-1536x1025.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-1920x1281.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The chocolate slightly melts into the sourdough. \u003ccite>(Alan Chazaro/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to sprinkling semisweet chips from Burlingame-based Guittard into the dough, Moser’s recipe adds cocoa powder and honey, giving the bread its lightly candied — but not overly sugary — piquancy. It’s both savory and filling. And though it’s certainly not the first time anyone has made chocolate sourdough, it’s the only Bay Area bakery (in my personal findings) that seems to be supplying the near-perfect combination on a regular basis.\u003c/p>\n\u003cp>[aside postID='arts_13953330,arts_13900855,arts_13879390']Of course, sourdough bread has long been one of the Bay Area’s most iconic foods. Since 1849, its distinctive tang has sustained gold rushers, trappers, thieves, railroad workers, immigrants, politicians, brothel-goers and, of course, modern day hipsters and food influencers. In recent years, sourdough has had a veritable renaissance, appearing in \u003ca href=\"https://www.sfgate.com/food/article/sourdough-doughnuts-bay-area-18588129.php\">doughnuts\u003c/a>, pizza, croissants, pretzels and just about anything else that local foodies can mold into an edible form (and yes, that includes \u003ca href=\"https://www.goodeggs.com/jackandremi/sourdough-toast-and-jam-ice-cream/6508a22d22152700116a3865\">scoops of ice cream\u003c/a>).\u003c/p>\n\u003cp>Now, Moser and her sourdough contemporaries — whether it be the old-school outposts like Boudin, the new-school leaders in Tartine and Arizmendi, or the cultishly experimentalist deviations of Rize Up — are \u003ci>still \u003c/i>finding ways to improve the unmistakably yeasty recipe.\u003c/p>\n\u003cp>Maybe that’s part of the mystic allure of sourdough — its undying, amoebic permutations across time, space and bakery continuums. As someone who has jumped through many sourdough portals that the Bay Area has presented in my lifetime, I had never encountered a chocolate-ized one. Until now.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Backhaus’ bakeries in San Mateo (32 E. 3rd Ave.) and Burlingame (261 California Dr.) are open every day except Monday, from 7:30 a.m. to 4 p.m. Chocolate sourdough mini-loaves are only available on Saturday and Sunday, in limited quantities on a first-come, first-served basis.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Before moving to California from Leipzig, Germany, Anne Moser had never considered making sourdough bread. She didn’t know much about it and had no plans to become a professional baker.\u003c/p>\n\u003cp>In fact, after immigrating to Monterey Bay in 2009 to pursue her Master’s in International Studies, Moser became a part-time translator for half a decade before she ended up in Daly City with her husband, Robert, who grew up in the Bay Area.\u003c/p>\n\u003cp>So it’s especially noteworthy that Moser has established herself as one of the Bay Area’s brightest sourdough luminaries.\u003c/p>\n\u003cfigure id=\"attachment_13956816\" class=\"wp-caption alignleft\" style=\"max-width: 1708px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956816\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-scaled.jpg\" alt=\"\" width=\"1708\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-scaled.jpg 1708w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-800x1199.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-1020x1529.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-768x1151.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-1025x1536.jpg 1025w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-1366x2048.jpg 1366w\" sizes=\"(max-width: 1708px) 100vw, 1708px\">\u003cfigcaption class=\"wp-caption-text\">Anne Moser first learned how to bake sourdough when she reached the Bay Area in 2013. \u003ccite>(Courtesy Anne Moser)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I never baked sourdough before,” says Moser. “I started when I was here. I missed having bakeries I could walk to. I randomly ordered Chad Robertson’s book, \u003ci>Tartine Bread\u003c/i>, and gave it a try in 2013. I was just baking for my family, and it became too much bread, so we started giving it to neighbors and friends.”\u003c/p>\n\u003cp>Moser went on to become the masterful head baker and founder of \u003ca href=\"https://www.instagram.com/backhausbread/?hl=en\">Backhaus\u003c/a>, which began to sell loaves at local markets in 2016, eventually opening their first brick-and-mortar in downtown San Mateo. Now one of the Peninsula’s buzziest bread suppliers, the German-inspired “bakehouse” continues to rise like a loaf of naturally leavened dough. Last November, the couple opened their second location in Burlingame to much fanfare (and \u003ca href=\"https://www.sfgate.com/food/article/burlingame-bakery-backhaus-bakehouse-17902769.php\">a dash of name confusion\u003c/a>).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Perhaps most impressive, though? Backhaus serves what might be the best sourdough bread I’ve ever eaten. And it’s not the kind of white-bread sourdough you may be envisioning. Actually, this sourdough is far from the run-of-the-mill loaf you can pick up at any bakery.\u003c/p>\n\u003cp>What Moser — who now refers to herself as \u003ca href=\"https://twitter.com/abagofflour?lang=en\">a “benevolent ruler over billions of wild yeast minions” on X\u003c/a> — has perfected is a true rarity of carb-laden, soul-mending, San Franciscan wonder: the chocolate sourdough mini-loaf.\u003c/p>\n\u003cp>“We decided on the small format because some people might eat it by themselves, but you don’t necessarily want a full size of that. If your loaf for the whole week is just chocolate, it can be limiting for the sandwiches you make,” Moser laughs. “But it’s good with cream cheese or your favorite preserve, almond butter or peanut butter.”\u003c/p>\n\u003cp>Admittedly, due to its small size, I was left desiring more. I would happily eat a larger portion — any day of the week. Moser tells me that (surprisingly) no one has ever asked her to bake a full-size loaf of the chocolate specialty bread, which is only available on weekends. But that’s the first thing that crossed my mind while eating it. (The second was to fantasize about turning it into chocolate sourdough French toast).\u003c/p>\n\u003cp>With an empyrean, almost-marshmallow-like fluff, the slightly-melted chocolate bits dissolve on your tongue while the chewy country sourdough loaf provides a fibrous counterbalance. The bread has the iconic acidity of supreme-tier sourdough — yet, inside and out, the small loaves are a dark brown shade that would make any Hershey’s bar blush.\u003c/p>\n\u003cfigure id=\"attachment_13956870\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956870\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior.jpg\" alt=\"a loaf of sliced open chocolate sourdough is displayed on a wooden table outdoors\" width=\"2000\" height=\"1334\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-1536x1025.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-1920x1281.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The chocolate slightly melts into the sourdough. \u003ccite>(Alan Chazaro/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to sprinkling semisweet chips from Burlingame-based Guittard into the dough, Moser’s recipe adds cocoa powder and honey, giving the bread its lightly candied — but not overly sugary — piquancy. It’s both savory and filling. And though it’s certainly not the first time anyone has made chocolate sourdough, it’s the only Bay Area bakery (in my personal findings) that seems to be supplying the near-perfect combination on a regular basis.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Of course, sourdough bread has long been one of the Bay Area’s most iconic foods. Since 1849, its distinctive tang has sustained gold rushers, trappers, thieves, railroad workers, immigrants, politicians, brothel-goers and, of course, modern day hipsters and food influencers. In recent years, sourdough has had a veritable renaissance, appearing in \u003ca href=\"https://www.sfgate.com/food/article/sourdough-doughnuts-bay-area-18588129.php\">doughnuts\u003c/a>, pizza, croissants, pretzels and just about anything else that local foodies can mold into an edible form (and yes, that includes \u003ca href=\"https://www.goodeggs.com/jackandremi/sourdough-toast-and-jam-ice-cream/6508a22d22152700116a3865\">scoops of ice cream\u003c/a>).\u003c/p>\n\u003cp>Now, Moser and her sourdough contemporaries — whether it be the old-school outposts like Boudin, the new-school leaders in Tartine and Arizmendi, or the cultishly experimentalist deviations of Rize Up — are \u003ci>still \u003c/i>finding ways to improve the unmistakably yeasty recipe.\u003c/p>\n\u003cp>Maybe that’s part of the mystic allure of sourdough — its undying, amoebic permutations across time, space and bakery continuums. As someone who has jumped through many sourdough portals that the Bay Area has presented in my lifetime, I had never encountered a chocolate-ized one. Until now.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Backhaus’ bakeries in San Mateo (32 E. 3rd Ave.) and Burlingame (261 California Dr.) are open every day except Monday, from 7:30 a.m. to 4 p.m. Chocolate sourdough mini-loaves are only available on Saturday and Sunday, in limited quantities on a first-come, first-served basis.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Berkeley's Market Hall Foods Is Closing After 28 Years",
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"content": "\u003cp>Anyone who has ever perused the quaint aisles of specialty cheeses, imported pastas, organic jams and much more at \u003ca href=\"https://www.instagram.com/markethallfoods/\">Market Hall Foods\u003c/a> on Fourth Street in Berkeley will be saddened to hear that the 28-year specialty grocer will be shuttering next month. Market Hall’s flagship location in Rockridge will remain open.\u003c/p>\n\u003cp>Open since 1996, the upscale shop (formerly known as The Pasta Shop) has always been the kind of place where you’d run into local chefs stocking up on hard-to-find goods — a reliable little market where you could pop by for a quality lunch on the go. It’s also been \u003ca href=\"https://edibleeastbay.com/2017/11/15/market-hall-at-30/\">a cornerstone for locally-sourced ingredients and high-quality products\u003c/a> long before it became a national trend.\u003c/p>\n\u003cp>[aside postID='arts_13954342,arts_13931296']The market’s Berkeley location is slated for its final day on Sunday, May 26 (Memorial Day weekend). Customers will be able to continue shopping there for the next few weeks. After that, there won’t be any remaining grocery options in the Fourth Street shopping district proper, though a Trader Joe’s, a Whole Foods and Berkeley Bowl West all continue to operate nearby.\u003c/p>\n\u003cp>In a heartfelt \u003ca href=\"https://rockridgemarkethall.com/images/mf4_announcement.pdf\">public letter\u003c/a> released earlier today, co-owner Sara E. Wilson — who founded the original shop in Oakland in 1987 with her two brothers, Tony and Peter — stated a variety of post-COVID economic factors that has led to the difficult decision. “We recognize that this closure is the best way to ensure the strength of our overall business,” she says.\u003c/p>\n\u003cp>It’s the latest in an ongoing slew of small, local businesses having to unexpectedly pivot — either by downsizing or closing completely — due to various cost factors in an ever-expensive Bay Area economy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Like many other retailers and food establishments, we have been experiencing new challenges post-COVID… with more people working from home, we could no longer rely on those customers.”\u003c/p>\n\u003cp>In addition to serving fewer customers than in the past, the letter also references how remaining customers ”have become more cautious with their spending and are buying fewer items.” They make clear that the building owners did not raise rent or anything of the sort, instead citing “shifts in customer patterns” as an unscalable financial barrier.\u003c/p>\n\u003cfigure id=\"attachment_13956921\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956921\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy.jpg\" alt='Exterior facade of a specialty grocery store. The sign reads, \"Market Hall Foods on 4th.\"' width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The shop’s final day of business will be May 26. \u003ccite>(Courtesy of Market Hall Foods)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wilson also cited how it has been challenging for the company “to cover increased wage and benefit costs” — a reference, perhaps, to the City of Berkeley’s recent increase of its minimum wage to $20 per hour.\u003c/p>\n\u003cp>Fortunately, the market’s sister location in Oakland’s Rockridge neighborhood will continue to operate. In her letter, Wilson notes that because the Rockridge location is centralized in a residential area, it has been able to better endure the challenges of a difficult economy.\u003c/p>\n\u003cp>Of the 48 employees — kitchen, bakery and retail — who will be affected by the closure, some will be transferring to the Oakland location, while others will receive severance packages. They were informed on April 30.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For its final weekend in Berkeley, Market Hall Foods will host a “closing celebration,” with more details to be announced shortly.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Anyone who has ever perused the quaint aisles of specialty cheeses, imported pastas, organic jams and much more at \u003ca href=\"https://www.instagram.com/markethallfoods/\">Market Hall Foods\u003c/a> on Fourth Street in Berkeley will be saddened to hear that the 28-year specialty grocer will be shuttering next month. Market Hall’s flagship location in Rockridge will remain open.\u003c/p>\n\u003cp>Open since 1996, the upscale shop (formerly known as The Pasta Shop) has always been the kind of place where you’d run into local chefs stocking up on hard-to-find goods — a reliable little market where you could pop by for a quality lunch on the go. It’s also been \u003ca href=\"https://edibleeastbay.com/2017/11/15/market-hall-at-30/\">a cornerstone for locally-sourced ingredients and high-quality products\u003c/a> long before it became a national trend.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>The market’s Berkeley location is slated for its final day on Sunday, May 26 (Memorial Day weekend). Customers will be able to continue shopping there for the next few weeks. After that, there won’t be any remaining grocery options in the Fourth Street shopping district proper, though a Trader Joe’s, a Whole Foods and Berkeley Bowl West all continue to operate nearby.\u003c/p>\n\u003cp>In a heartfelt \u003ca href=\"https://rockridgemarkethall.com/images/mf4_announcement.pdf\">public letter\u003c/a> released earlier today, co-owner Sara E. Wilson — who founded the original shop in Oakland in 1987 with her two brothers, Tony and Peter — stated a variety of post-COVID economic factors that has led to the difficult decision. “We recognize that this closure is the best way to ensure the strength of our overall business,” she says.\u003c/p>\n\u003cp>It’s the latest in an ongoing slew of small, local businesses having to unexpectedly pivot — either by downsizing or closing completely — due to various cost factors in an ever-expensive Bay Area economy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Like many other retailers and food establishments, we have been experiencing new challenges post-COVID… with more people working from home, we could no longer rely on those customers.”\u003c/p>\n\u003cp>In addition to serving fewer customers than in the past, the letter also references how remaining customers ”have become more cautious with their spending and are buying fewer items.” They make clear that the building owners did not raise rent or anything of the sort, instead citing “shifts in customer patterns” as an unscalable financial barrier.\u003c/p>\n\u003cfigure id=\"attachment_13956921\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956921\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy.jpg\" alt='Exterior facade of a specialty grocery store. The sign reads, \"Market Hall Foods on 4th.\"' width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The shop’s final day of business will be May 26. \u003ccite>(Courtesy of Market Hall Foods)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wilson also cited how it has been challenging for the company “to cover increased wage and benefit costs” — a reference, perhaps, to the City of Berkeley’s recent increase of its minimum wage to $20 per hour.\u003c/p>\n\u003cp>Fortunately, the market’s sister location in Oakland’s Rockridge neighborhood will continue to operate. In her letter, Wilson notes that because the Rockridge location is centralized in a residential area, it has been able to better endure the challenges of a difficult economy.\u003c/p>\n\u003cp>Of the 48 employees — kitchen, bakery and retail — who will be affected by the closure, some will be transferring to the Oakland location, while others will receive severance packages. They were informed on April 30.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For its final weekend in Berkeley, Market Hall Foods will host a “closing celebration,” with more details to be announced shortly.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "A New Salvadoran Cookbook Celebrates the Stories of Diaspora",
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"content": "\u003cp>When Oakland chef Anthony Salguero first connected with Karla Tatiana Vasquez through social media, he knew he had found a kindred spirit. Salguero owns Popoca, a restaurant in Old Oakland that serves what he calls “progressive” Salvadoran food. And Vasquez is the Los Angeles-based author of \u003ca href=\"https://salvisoul.com/cookbook\">\u003ci>The SalviSoul Cookbook\u003c/i>\u003c/a>, the first Salvadoran cookbook published by a major U.S. imprint (Ten Speed Press).\u003c/p>\n\u003cp>The two Salvadoran Americans, both 36, say they are on a mission to spotlight their cuisine in a way that celebrates and honors the experiences of El Salvador’s diaspora in the U.S. And, for at least one night, they’ll join forces: On May 6, Vasquez will visit Popoca for a book signing and conversation with another Salvadoran standout, the poet and memoirist \u003ca href=\"https://www.kqed.org/forum/2010101890526/at-age-9-poet-javier-zamora-migrated-from-el-salvador-alone-in-solito-he-tells-that-story\">Javier Zamora\u003c/a>.\u003c/p>\n\u003cp>While Salguero is known for using his fine-dining background to reimagine Salvadoran cuisine, Vasquez wrote her book for home cooks who want to make comfort food.\u003c/p>\n\u003cp>“This is cooking that your mom would make for you,” she says. “It’s soul food.”\u003c/p>\n\u003cp>The idea for \u003ci>SalviSoul\u003c/i> came about when Vasquez was a newlywed in 2015. She turned to her grandmother for recipes — and also anecdotes from life in El Salvador.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I got to hear stories of her not just as a grandmother, which is how I know her, but the stories of her as a woman who wanted to fall in love, a woman who wanted to go to school,” Vasquez says. “The food (I ate) growing up nourished my physical form. But, the stories nourished the parts of my soul that I really longed to understand.”\u003c/p>\n\u003cfigure id=\"attachment_13956881\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956881\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001.jpg\" alt=\"A hand picks up a pupusa off a black skillet. On the table, there's a bowl of cheese and loroco — the fillings for the pupusas.\" width=\"2000\" height=\"2283\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-800x913.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1020x1164.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-160x183.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-768x877.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1346x1536.jpg 1346w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1794x2048.jpg 1794w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1920x2192.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The cookbook includes a recipe for pupusas de queso con loroco. \u003ccite>(The SalviSoul Cookbook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The book features stories and recipes from 33 Salvadoran women living in the diaspora. Those recipes include curtido (the classic pickled salad), tamales and pupusas, as well as ambitious entrees like grilled rabbit.\u003c/p>\n\u003cp>Vasquez also weaves in her own experience being born in El Salvador and raised in Los Angeles after her family fled during the country’s civil war in the 1980s. Taken all together, the cookbook reflects her efforts to connect with Salvadoran culture and heal from being separated from her homeland.\u003c/p>\n\u003cp>“You have a choice to be the person you want to be in the kitchen. You can touch home with the food that you eat,” Vasquez says. “A lot of the impetus of this project comes from a very vulnerable place, of fear, of anxiety, of wanting to really challenge the assumption that assimilating is the only way to survive.”\u003c/p>\n\u003cp>The book’s release, on April 30, comes after years of rejections. Repeatedly, Vasquez was told there wouldn’t be a large enough audience for a Salvadoran cookbook. Some members of the publishing industry would ask how Salvadoran food even differs from Mexican food.\u003c/p>\n\u003cp>“El Salvador is the smallest country in Central America, so I understand that it’s kind of a blind spot for people,” Vasquez says. “I felt like, hey, there’s got to be room in this conversation to let in other narratives.”\u003c/p>\n\u003cfigure id=\"attachment_13954977\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954977\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut.jpg\" alt=\"A spread of Salvadoran dishes at an elegant restaurant.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread of elegant small plates at Salguero’s Old Oakland restaurant, Popoca. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salvadorans often feel like an overlooked minority within a minority because of their smaller numbers, says Karina Alma, assistant professor and co-director of the Central American Studies Working Group at UCLA.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13954899,arts_13928571,arts_13899237']\u003c/span>“What makes this cookbook so special is that it includes narratives of women,” Alma says. “This is a type of memory, cultural memory, that would be passed down from an auntie, a grandmother, a mother, to the younger generation. … It’s really important to document our populations so that we’re not silenced in history so we’re not a forgotten people or a disappeared people.”\u003c/p>\n\u003cp>In reality, Salvadorans are the third largest population group of Latinos behind Mexicans and Puerto Ricans, according to the Pew Research Center. The U.S. was home to an estimated 2.5 million Salvadorans in 2021 with the largest concentration, roughly a third, in California.\u003c/p>\n\u003cp>So, Vasquez stuck with her goal of publishing with a major U.S. publisher, slowly building up the SalviSoul concept via freelance articles and on social media.\u003c/p>\n\u003cfigure id=\"attachment_13956883\" class=\"wp-caption alignleft\" style=\"max-width: 1706px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956883\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-scaled.jpg\" alt=\"Portrait of a chef in overalls and a yellow beanie.\" width=\"1706\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-scaled.jpg 1706w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1020x1531.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1920x2881.jpg 1920w\" sizes=\"(max-width: 1706px) 100vw, 1706px\">\u003cfigcaption class=\"wp-caption-text\">Anthony Salguero opened Popoca last summer after running the business as pop-up for several years. \u003ccite>(Courtesy of Anthony Salguero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salguero, who was raised in the Bay Area, has had similar experiences. Sometimes people come to Popoca and ask for chips and salsa, which are not on the menu.\u003c/p>\n\u003cp>“I grew up around hella Mexicans, and everybody thought I was Mexican, too,” says Salguero, whose father is from El Salvador and mother is from Puerto Rico. “I love Mexican food, I’m not hating on it… But, I want people to know that [Salvadoran food] is different, and there’s a lot to learn and a lot of depth to it.”\u003c/p>\n\u003cp>Salguero began cooking professionally as a teenager and then honed his skills at fine-dining restaurants for over a decade before dedicating himself to Salvadoran food. He didn’t feel fully immersed in the culture until he visited El Salvador as an adult and learned the local cooking techniques. The name of his restaurant, Popoca, means “smoke” in Nawat, an indigenous language spoken in El Salvador.\u003c/p>\n\u003cp>“Sometimes people are like, ‘Oh, like, I want to get pizza, or ‘I want to get a burger,’ or ‘I want Mexican food,’” Salguero says. “I want to hear people say, ‘Oh, I want to go grab Salvadoran food.’”\u003c/p>\n\u003cp>He also wants people in the Bay Area to know that there’s a lot more to Salvadoran food than pupusas: “I grew up on pupusas, so I love them. But then there’s these other foods that people don’t really know about and they’re not as popular, but they’re so good.”\u003c/p>\n\u003cp>Like Salguero, Vasquez wants to use her book and her platform to demonstrate the expansive diversity of Salvadoran food. “One of the things that I’ve always loved is, for instance, how many edible flowers there are in the cuisine — they’re so important,” she says.\u003c/p>\n\u003cp>Her favorite recipes in the book include rellenos de güisquiles (deep-fried chayotes stuffed with cheese), tortitas de camaron (patties made from corn masa and shrimp) and the SalviSour, a cocktail made with mango syrup and a Salvadoran spirit called Tic Tàck. She also includes a recipe for gallo en chicha, rooster cooked in a fermented pineapple juice — which happens to be one of Salguero’s favorite dishes on Popoca’s menu.\u003c/p>\n\u003cfigure id=\"attachment_13956882\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956882\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001.jpg\" alt=\"A stewed chicken served on a green platter surrounded by bowls of white rice.\" width=\"2000\" height=\"2282\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-800x913.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1020x1164.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-160x183.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-768x876.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1346x1536.jpg 1346w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1795x2048.jpg 1795w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1920x2191.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Both Vasquez and Salguero make versions of a stewed chicken dish called gallo en chicha. Pictured here is the one in ‘The SalviSoul Cookbook.’ \u003ccite>(The SalviSoul Cookbook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ultimately, Salguero and Vasquez both use cooking to help younger generations of Salvadoran Americans connect with their heritage, though neither considers themselves an authority on the cuisine. Instead, they let their curiosity and love for the culture guide them.\u003c/p>\n\u003cp>“There is so much to learn, and I’ll never be able to learn all of it, and so I can just surrender to the fact that this is a journey,” Vasquez says.\u003c/p>\n\u003chr>\n\u003cp>\u003ci>On May 4, Vasquez will host a cooking demonstration (11 a.m.) and book signing (noon) at Book Passage (1 Ferry Building, San Francisco), and another book signing at 3 p.m. at Omnivore Books on Food (3885 Cesar Chavez St., San Francisco). \u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>The \u003c/i>SalviSoul Cookbook \u003ci>book launch and conversation with Javer Zamora will take place at Popoca (906 Washington St., Oakland) on May 5 at 6 p.m. Tickets are $57 and include a copy of the book, a pupusa and a cocktail. \u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Oakland chef Anthony Salguero first connected with Karla Tatiana Vasquez through social media, he knew he had found a kindred spirit. Salguero owns Popoca, a restaurant in Old Oakland that serves what he calls “progressive” Salvadoran food. And Vasquez is the Los Angeles-based author of \u003ca href=\"https://salvisoul.com/cookbook\">\u003ci>The SalviSoul Cookbook\u003c/i>\u003c/a>, the first Salvadoran cookbook published by a major U.S. imprint (Ten Speed Press).\u003c/p>\n\u003cp>The two Salvadoran Americans, both 36, say they are on a mission to spotlight their cuisine in a way that celebrates and honors the experiences of El Salvador’s diaspora in the U.S. And, for at least one night, they’ll join forces: On May 6, Vasquez will visit Popoca for a book signing and conversation with another Salvadoran standout, the poet and memoirist \u003ca href=\"https://www.kqed.org/forum/2010101890526/at-age-9-poet-javier-zamora-migrated-from-el-salvador-alone-in-solito-he-tells-that-story\">Javier Zamora\u003c/a>.\u003c/p>\n\u003cp>While Salguero is known for using his fine-dining background to reimagine Salvadoran cuisine, Vasquez wrote her book for home cooks who want to make comfort food.\u003c/p>\n\u003cp>“This is cooking that your mom would make for you,” she says. “It’s soul food.”\u003c/p>\n\u003cp>The idea for \u003ci>SalviSoul\u003c/i> came about when Vasquez was a newlywed in 2015. She turned to her grandmother for recipes — and also anecdotes from life in El Salvador.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I got to hear stories of her not just as a grandmother, which is how I know her, but the stories of her as a woman who wanted to fall in love, a woman who wanted to go to school,” Vasquez says. “The food (I ate) growing up nourished my physical form. But, the stories nourished the parts of my soul that I really longed to understand.”\u003c/p>\n\u003cfigure id=\"attachment_13956881\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956881\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001.jpg\" alt=\"A hand picks up a pupusa off a black skillet. On the table, there's a bowl of cheese and loroco — the fillings for the pupusas.\" width=\"2000\" height=\"2283\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-800x913.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1020x1164.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-160x183.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-768x877.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1346x1536.jpg 1346w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1794x2048.jpg 1794w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1920x2192.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The cookbook includes a recipe for pupusas de queso con loroco. \u003ccite>(The SalviSoul Cookbook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The book features stories and recipes from 33 Salvadoran women living in the diaspora. Those recipes include curtido (the classic pickled salad), tamales and pupusas, as well as ambitious entrees like grilled rabbit.\u003c/p>\n\u003cp>Vasquez also weaves in her own experience being born in El Salvador and raised in Los Angeles after her family fled during the country’s civil war in the 1980s. Taken all together, the cookbook reflects her efforts to connect with Salvadoran culture and heal from being separated from her homeland.\u003c/p>\n\u003cp>“You have a choice to be the person you want to be in the kitchen. You can touch home with the food that you eat,” Vasquez says. “A lot of the impetus of this project comes from a very vulnerable place, of fear, of anxiety, of wanting to really challenge the assumption that assimilating is the only way to survive.”\u003c/p>\n\u003cp>The book’s release, on April 30, comes after years of rejections. Repeatedly, Vasquez was told there wouldn’t be a large enough audience for a Salvadoran cookbook. Some members of the publishing industry would ask how Salvadoran food even differs from Mexican food.\u003c/p>\n\u003cp>“El Salvador is the smallest country in Central America, so I understand that it’s kind of a blind spot for people,” Vasquez says. “I felt like, hey, there’s got to be room in this conversation to let in other narratives.”\u003c/p>\n\u003cfigure id=\"attachment_13954977\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954977\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut.jpg\" alt=\"A spread of Salvadoran dishes at an elegant restaurant.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread of elegant small plates at Salguero’s Old Oakland restaurant, Popoca. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salvadorans often feel like an overlooked minority within a minority because of their smaller numbers, says Karina Alma, assistant professor and co-director of the Central American Studies Working Group at UCLA.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>“What makes this cookbook so special is that it includes narratives of women,” Alma says. “This is a type of memory, cultural memory, that would be passed down from an auntie, a grandmother, a mother, to the younger generation. … It’s really important to document our populations so that we’re not silenced in history so we’re not a forgotten people or a disappeared people.”\u003c/p>\n\u003cp>In reality, Salvadorans are the third largest population group of Latinos behind Mexicans and Puerto Ricans, according to the Pew Research Center. The U.S. was home to an estimated 2.5 million Salvadorans in 2021 with the largest concentration, roughly a third, in California.\u003c/p>\n\u003cp>So, Vasquez stuck with her goal of publishing with a major U.S. publisher, slowly building up the SalviSoul concept via freelance articles and on social media.\u003c/p>\n\u003cfigure id=\"attachment_13956883\" class=\"wp-caption alignleft\" style=\"max-width: 1706px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956883\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-scaled.jpg\" alt=\"Portrait of a chef in overalls and a yellow beanie.\" width=\"1706\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-scaled.jpg 1706w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1020x1531.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1920x2881.jpg 1920w\" sizes=\"(max-width: 1706px) 100vw, 1706px\">\u003cfigcaption class=\"wp-caption-text\">Anthony Salguero opened Popoca last summer after running the business as pop-up for several years. \u003ccite>(Courtesy of Anthony Salguero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salguero, who was raised in the Bay Area, has had similar experiences. Sometimes people come to Popoca and ask for chips and salsa, which are not on the menu.\u003c/p>\n\u003cp>“I grew up around hella Mexicans, and everybody thought I was Mexican, too,” says Salguero, whose father is from El Salvador and mother is from Puerto Rico. “I love Mexican food, I’m not hating on it… But, I want people to know that [Salvadoran food] is different, and there’s a lot to learn and a lot of depth to it.”\u003c/p>\n\u003cp>Salguero began cooking professionally as a teenager and then honed his skills at fine-dining restaurants for over a decade before dedicating himself to Salvadoran food. He didn’t feel fully immersed in the culture until he visited El Salvador as an adult and learned the local cooking techniques. The name of his restaurant, Popoca, means “smoke” in Nawat, an indigenous language spoken in El Salvador.\u003c/p>\n\u003cp>“Sometimes people are like, ‘Oh, like, I want to get pizza, or ‘I want to get a burger,’ or ‘I want Mexican food,’” Salguero says. “I want to hear people say, ‘Oh, I want to go grab Salvadoran food.’”\u003c/p>\n\u003cp>He also wants people in the Bay Area to know that there’s a lot more to Salvadoran food than pupusas: “I grew up on pupusas, so I love them. But then there’s these other foods that people don’t really know about and they’re not as popular, but they’re so good.”\u003c/p>\n\u003cp>Like Salguero, Vasquez wants to use her book and her platform to demonstrate the expansive diversity of Salvadoran food. “One of the things that I’ve always loved is, for instance, how many edible flowers there are in the cuisine — they’re so important,” she says.\u003c/p>\n\u003cp>Her favorite recipes in the book include rellenos de güisquiles (deep-fried chayotes stuffed with cheese), tortitas de camaron (patties made from corn masa and shrimp) and the SalviSour, a cocktail made with mango syrup and a Salvadoran spirit called Tic Tàck. She also includes a recipe for gallo en chicha, rooster cooked in a fermented pineapple juice — which happens to be one of Salguero’s favorite dishes on Popoca’s menu.\u003c/p>\n\u003cfigure id=\"attachment_13956882\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956882\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001.jpg\" alt=\"A stewed chicken served on a green platter surrounded by bowls of white rice.\" width=\"2000\" height=\"2282\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-800x913.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1020x1164.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-160x183.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-768x876.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1346x1536.jpg 1346w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1795x2048.jpg 1795w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1920x2191.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Both Vasquez and Salguero make versions of a stewed chicken dish called gallo en chicha. Pictured here is the one in ‘The SalviSoul Cookbook.’ \u003ccite>(The SalviSoul Cookbook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ultimately, Salguero and Vasquez both use cooking to help younger generations of Salvadoran Americans connect with their heritage, though neither considers themselves an authority on the cuisine. Instead, they let their curiosity and love for the culture guide them.\u003c/p>\n\u003cp>“There is so much to learn, and I’ll never be able to learn all of it, and so I can just surrender to the fact that this is a journey,” Vasquez says.\u003c/p>\n\u003chr>\n\u003cp>\u003ci>On May 4, Vasquez will host a cooking demonstration (11 a.m.) and book signing (noon) at Book Passage (1 Ferry Building, San Francisco), and another book signing at 3 p.m. at Omnivore Books on Food (3885 Cesar Chavez St., San Francisco). \u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>The \u003c/i>SalviSoul Cookbook \u003ci>book launch and conversation with Javer Zamora will take place at Popoca (906 Washington St., Oakland) on May 5 at 6 p.m. Tickets are $57 and include a copy of the book, a pupusa and a cocktail. \u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "A New Foraging Walking Tour With Asian American Roots Springs to Life",
"headTitle": "A New Foraging Walking Tour With Asian American Roots Springs to Life | KQED",
"content": "\u003cp>It was dark out when Cindy Li’s mother first taught her how to forage. But they weren’t hunting for clusters of mushrooms in the moonlit depths of forests with bespoke baskets.\u003c/p>\n\u003cp>They were going through people’s trash.\u003c/p>\n\u003cp>“‘Look out for a long stick,’” Li remembers her mother telling her from the front seat of her Toyota as a 5-year-old Li pressed up against the window from her car seat.\u003c/p>\n\u003cp>23 years later, Li is trimming the shaggy tops of a wild fennel plant on a side street in San Francisco. It’s a sunny spring morning, and her shoulder bag is already full with tender bunches of miner’s lettuce, fiery orange nasturtium blossoms and stinging nettle, carefully wrapped in a dish cloth.\u003c/p>\n\u003cp>In May, Li will debut a series of \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSezqZbZOgehSQoSuwd8P9n1TK-4VH_jNL-jqGhg7C-B8qD8SQ/viewform\">foraging walking tour\u003c/a>s and post-walk eating fests, which will include versions in San Francisco and the East Bay — and already have a 20-person waitlist.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“The foraging world tends to be mostly white male–dominated,” Li says. “I’m really excited that I’m starting to see more younger people of color like me.”\u003c/p>\n\u003cp>Li’s foraging knowledge is intergenerational, she says, supplemented by learning from other foragers and research she’s done on her own. Over the past three years, she’s built up a popular social media account, “\u003ca href=\"https://www.instagram.com/cindydoedee/?hl=en\">cindydoedee\u003c/a>,” where she shares that knowledge with her followers in videos like “\u003ca href=\"https://www.instagram.com/p/C6KL6VFLoCv/?hl=en\">10 common edible plants to forage in San Francisco\u003c/a>” and “\u003ca href=\"https://www.instagram.com/p/C0w0janvkRP/?hl=en\">how to identify strawberry fruit tree (Arbutus unedo\u003c/a>).”\u003c/p>\n\u003cfigure id=\"attachment_13955150\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955150\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED.jpg\" alt=\"A spread of edible plants arranged on a rough wood surface.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A spread of nettle, Bermuda buttercups, nasturtium and other plants foraged in Golden Gate Park. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I accompany Li on a preview of her San Francisco walking tour in early April. On the menu is magnolia blossom and nettle tea, miner’s lettuce and nasturtium leaf pesto and strawberry tree fruit over ice cream.\u003c/p>\n\u003cp>“Look at all of this free food!” Li exclaims as we enter a clearing in Golden Gate Park.\u003c/p>\n\u003cp>Where a novice like me sees dirt, a circle of eucalyptus trees and patches of grass, Li sees tea, dinner and dessert.\u003c/p>\n\u003cp>With slices of orange preserved in resin dangling from her ears and a hat crocheted with sunflowers tucked over her head, Li looks completely at home in her foraging world.\u003c/p>\n\u003cp>But Li didn’t always feel like she could forage in the open.\u003c/p>\n\u003cp>Back in L.A., where she grew up, a five-year-old Li and her mother would search around their neighborhood on Sunday nights — the day before trash pickup when bins were choked with trash and loaded on the edge of driveways. That was also when the cover of darkness would keep Li and her mother out of sight from wary, white neighbors.\u003c/p>\n\u003cfigure id=\"attachment_13956115\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956115\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1.jpg\" alt=\"A woman in a knitted hat gazes upwards while standing in a grassy, wooded area.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Li has built up an enthusiastic following for the foraging videos she posts on social media. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Li remembers looking for old discarded brooms whose handles could be repurposed as a trellis for the long winding vines of cucumbers in their family garden. And when Li’s mother was making stir-fry and needed a lemon, Li would get on a bike her dad bought her from Walmart — spray-painted black because Li didn’t like that it was pink — and go out into the neighborhood to find one.\u003c/p>\n\u003cp>For Li, this very practical kind of foraging has always been wrapped up in her parents’ immigrant experience.\u003c/p>\n\u003cp>“I grew up with parents who immigrated from China,” Li says. “And they grew up during the Cultural Revolution, where they were foraging mostly for survival.”\u003c/p>\n\u003cp>Li’s parents became highly familiar with plant species out of necessity, but they also love and respect the natural world deeply, says Li. On Li’s social media, she posts videos of herself eating passion fruits from her dad’s massive garden and harvesting honey from a wild beehive he found in his basement.\u003c/p>\n\u003cfigure id=\"attachment_13956774\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956774\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty.jpg\" alt=\"A colorful spread of edible plants and flowers, arranged on a white tablecloth.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The bounty. \u003ccite>(Olivia Cruz Mayeda/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I spent most of my childhood in the backyard getting to know plants really well,” she says.\u003c/p>\n\u003cp>Li wants to share those deeper, complicated food histories that are also her family history with folks in the Bay Area.\u003c/p>\n\u003cp>“Foraging has a very complicated history, especially when it comes to race and culture in this country, Li said. “There are not a lot of foragers of color or Asian American foragers and that has a lot to do with foraging actually being an act that is banned in a lot of places today.”\u003c/p>\n\u003cp>The modern foraging scene is white-dominated, says Li, because anti-foraging laws have been historically rooted in racism, colonization and capitalism. Anti-foraging laws enacted since the early colonial period in the U.S. have \u003ca href=\"https://ir.lawnet.fordham.edu/cgi/viewcontent.cgi?article=2740&context=ulj\">disenfranchised Native folks\u003c/a> and later, during slavery, targeted Black folks, too.\u003c/p>\n\u003cp>With that legacy and its continued impacts in mind, Li wants to help other people of color reclaim these practices, together.\u003c/p>\n\u003cfigure id=\"attachment_13956775\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956775\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits.jpg\" alt=\"Red berries arranged on top of bowls of whipped cream and ice cream.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry tree fruits are delicious with ice cream. \u003ccite>(Olivia Cruz Mayeda/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I would love for people to walk away with a sense of abundance in the place that they live,” she says.\u003c/p>\n\u003cp>In Berkeley, Li snags a small handful of red fruits from the upper branches of a strawberry tree. They’re berry-red like the kind of strawberry that grows in patches on the ground, but they’re not juicy — they’re custardy, smooth and subtly sweet.\u003c/p>\n\u003cp>“They’d be great with vanilla ice cream,” she says.\u003c/p>\n\u003cp>Later, Li and I sit down at the table and dig our chopsticks into a foraged pesto that’s peppery from wild nasturtiums and tangy from mustard weed.\u003c/p>\n\u003cp>And it’s the best pesto I’ve ever had.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Signups for Cindy Li’s guided foraging walks can be found on this \u003c/i>\u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSezqZbZOgehSQoSuwd8P9n1TK-4VH_jNL-jqGhg7C-B8qD8SQ/viewform?usp=send_form\">\u003ci>Google sign-up sheet\u003c/i>\u003c/a>\u003ci>. Walks are offered at sliding scale from $5-$50, in addition to free community walks.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It was dark out when Cindy Li’s mother first taught her how to forage. But they weren’t hunting for clusters of mushrooms in the moonlit depths of forests with bespoke baskets.\u003c/p>\n\u003cp>They were going through people’s trash.\u003c/p>\n\u003cp>“‘Look out for a long stick,’” Li remembers her mother telling her from the front seat of her Toyota as a 5-year-old Li pressed up against the window from her car seat.\u003c/p>\n\u003cp>23 years later, Li is trimming the shaggy tops of a wild fennel plant on a side street in San Francisco. It’s a sunny spring morning, and her shoulder bag is already full with tender bunches of miner’s lettuce, fiery orange nasturtium blossoms and stinging nettle, carefully wrapped in a dish cloth.\u003c/p>\n\u003cp>In May, Li will debut a series of \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSezqZbZOgehSQoSuwd8P9n1TK-4VH_jNL-jqGhg7C-B8qD8SQ/viewform\">foraging walking tour\u003c/a>s and post-walk eating fests, which will include versions in San Francisco and the East Bay — and already have a 20-person waitlist.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“The foraging world tends to be mostly white male–dominated,” Li says. “I’m really excited that I’m starting to see more younger people of color like me.”\u003c/p>\n\u003cp>Li’s foraging knowledge is intergenerational, she says, supplemented by learning from other foragers and research she’s done on her own. Over the past three years, she’s built up a popular social media account, “\u003ca href=\"https://www.instagram.com/cindydoedee/?hl=en\">cindydoedee\u003c/a>,” where she shares that knowledge with her followers in videos like “\u003ca href=\"https://www.instagram.com/p/C6KL6VFLoCv/?hl=en\">10 common edible plants to forage in San Francisco\u003c/a>” and “\u003ca href=\"https://www.instagram.com/p/C0w0janvkRP/?hl=en\">how to identify strawberry fruit tree (Arbutus unedo\u003c/a>).”\u003c/p>\n\u003cfigure id=\"attachment_13955150\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955150\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED.jpg\" alt=\"A spread of edible plants arranged on a rough wood surface.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD09-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A spread of nettle, Bermuda buttercups, nasturtium and other plants foraged in Golden Gate Park. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I accompany Li on a preview of her San Francisco walking tour in early April. On the menu is magnolia blossom and nettle tea, miner’s lettuce and nasturtium leaf pesto and strawberry tree fruit over ice cream.\u003c/p>\n\u003cp>“Look at all of this free food!” Li exclaims as we enter a clearing in Golden Gate Park.\u003c/p>\n\u003cp>Where a novice like me sees dirt, a circle of eucalyptus trees and patches of grass, Li sees tea, dinner and dessert.\u003c/p>\n\u003cp>With slices of orange preserved in resin dangling from her ears and a hat crocheted with sunflowers tucked over her head, Li looks completely at home in her foraging world.\u003c/p>\n\u003cp>But Li didn’t always feel like she could forage in the open.\u003c/p>\n\u003cp>Back in L.A., where she grew up, a five-year-old Li and her mother would search around their neighborhood on Sunday nights — the day before trash pickup when bins were choked with trash and loaded on the edge of driveways. That was also when the cover of darkness would keep Li and her mother out of sight from wary, white neighbors.\u003c/p>\n\u003cfigure id=\"attachment_13956115\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956115\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1.jpg\" alt=\"A woman in a knitted hat gazes upwards while standing in a grassy, wooded area.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240401-EAST-BAY-FORAGING-WALKING-TOUR-MD01-KQED-1-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Li has built up an enthusiastic following for the foraging videos she posts on social media. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Li remembers looking for old discarded brooms whose handles could be repurposed as a trellis for the long winding vines of cucumbers in their family garden. And when Li’s mother was making stir-fry and needed a lemon, Li would get on a bike her dad bought her from Walmart — spray-painted black because Li didn’t like that it was pink — and go out into the neighborhood to find one.\u003c/p>\n\u003cp>For Li, this very practical kind of foraging has always been wrapped up in her parents’ immigrant experience.\u003c/p>\n\u003cp>“I grew up with parents who immigrated from China,” Li says. “And they grew up during the Cultural Revolution, where they were foraging mostly for survival.”\u003c/p>\n\u003cp>Li’s parents became highly familiar with plant species out of necessity, but they also love and respect the natural world deeply, says Li. On Li’s social media, she posts videos of herself eating passion fruits from her dad’s massive garden and harvesting honey from a wild beehive he found in his basement.\u003c/p>\n\u003cfigure id=\"attachment_13956774\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956774\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty.jpg\" alt=\"A colorful spread of edible plants and flowers, arranged on a white tablecloth.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/bounty-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The bounty. \u003ccite>(Olivia Cruz Mayeda/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I spent most of my childhood in the backyard getting to know plants really well,” she says.\u003c/p>\n\u003cp>Li wants to share those deeper, complicated food histories that are also her family history with folks in the Bay Area.\u003c/p>\n\u003cp>“Foraging has a very complicated history, especially when it comes to race and culture in this country, Li said. “There are not a lot of foragers of color or Asian American foragers and that has a lot to do with foraging actually being an act that is banned in a lot of places today.”\u003c/p>\n\u003cp>The modern foraging scene is white-dominated, says Li, because anti-foraging laws have been historically rooted in racism, colonization and capitalism. Anti-foraging laws enacted since the early colonial period in the U.S. have \u003ca href=\"https://ir.lawnet.fordham.edu/cgi/viewcontent.cgi?article=2740&context=ulj\">disenfranchised Native folks\u003c/a> and later, during slavery, targeted Black folks, too.\u003c/p>\n\u003cp>With that legacy and its continued impacts in mind, Li wants to help other people of color reclaim these practices, together.\u003c/p>\n\u003cfigure id=\"attachment_13956775\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956775\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits.jpg\" alt=\"Red berries arranged on top of bowls of whipped cream and ice cream.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/strawberry-tree-fruits-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry tree fruits are delicious with ice cream. \u003ccite>(Olivia Cruz Mayeda/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I would love for people to walk away with a sense of abundance in the place that they live,” she says.\u003c/p>\n\u003cp>In Berkeley, Li snags a small handful of red fruits from the upper branches of a strawberry tree. They’re berry-red like the kind of strawberry that grows in patches on the ground, but they’re not juicy — they’re custardy, smooth and subtly sweet.\u003c/p>\n\u003cp>“They’d be great with vanilla ice cream,” she says.\u003c/p>\n\u003cp>Later, Li and I sit down at the table and dig our chopsticks into a foraged pesto that’s peppery from wild nasturtiums and tangy from mustard weed.\u003c/p>\n\u003cp>And it’s the best pesto I’ve ever had.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Signups for Cindy Li’s guided foraging walks can be found on this \u003c/i>\u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSezqZbZOgehSQoSuwd8P9n1TK-4VH_jNL-jqGhg7C-B8qD8SQ/viewform?usp=send_form\">\u003ci>Google sign-up sheet\u003c/i>\u003c/a>\u003ci>. Walks are offered at sliding scale from $5-$50, in addition to free community walks.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "A New Bay Area Food Festival Celebrates Chefs of Color and Diasporic Unity",
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"content": "\u003cp>You’re at a food and wine festival in the Bay Area. But instead of the usual Chardonnay and chicken pairing, you’re drinking arak — an anise seed–based Palestinian spirit — and eating hearty Ethiopian sambussas in a space that is designated for diasporic, cross-communal celebration.\u003c/p>\n\u003cp>You might sip on \u003ca href=\"https://www.instagram.com/drinkkace/\">a Filipino and Taiwanese tea\u003c/a> founded by a pair of young AAPI entrepreneurs while enjoying bites from \u003ca href=\"https://www.kqed.org/event/1610\">Chef Nelson German — the Dominican savant behind Oakland’s alaMar and Sobre Mesa\u003c/a>. And since true nourishment requires more than just food and beverages, you can sneak off for a CBD sound bath, or keep your energy balanced at an R&B Soul Lounge, before returning for the afterparty.\u003c/p>\n\u003cp>That’s a snippet of the vision that San Francisco event organizer Gina Mariko Rosales has in mind for the first-ever \u003ca href=\"https://www.pocfoodandwine.com/\">POC Food and Wine Festival\u003c/a>.\u003c/p>\n\u003cp>“We want people to know up front that it’s a diverse space, and you’re welcome here,” Rosales says. “We’re already battling in the wine space. It doesn’t feel comfortable or safe for some people, and I knew I needed to create and name it so people would feel it’s a space for them. This is a celebration of the global majority. You gotta have big balls to do this shit. It’s not an easy feat.”\u003c/p>\n\u003cp>Having co-founded UNDISCOVERED SF’s Creative Night Market in SOMA Pilipinas, and with nearly a decade of experience working as an event specialist with Google, Rosales believes she has the savvy and background to execute such an ambitious three-day festival.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I had a huge desire to build a multicultural space to come together and meet each other, share resources, create collaborations that didn’t exist and expand our reach and make it bigger than any one cultural group. We need a space to come together,” she continues.\u003c/p>\n\u003cfigure id=\"attachment_13956309\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956309\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/ginamariko-pocfoodandwine-3.jpg\" alt=\"A woman in a red jacket stands before a lavish spread of drinks, appetizers and flowers.\" width=\"1024\" height=\"683\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/ginamariko-pocfoodandwine-3.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/ginamariko-pocfoodandwine-3-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/ginamariko-pocfoodandwine-3-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/ginamariko-pocfoodandwine-3-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/ginamariko-pocfoodandwine-3-768x512.jpg 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The festival is the brainchild of San Francisco event planner Gina Mariko Rosales. \u003ccite>(Melissa De Mata)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In all, the bodacious festival will include seven events happening across two venues in Berkeley and San Francisco from Thursday, May 2, through Sunday, May 5 (with Friday, May 3, as an off-day). The inaugural festivities will comprise a who’s who of Bay Area foodmakers and small business owners of color, all gathered at one intentional table.\u003c/p>\n\u003cp>The festival will kick off with a “Palestinian Family Meal” featuring one of the Bay Area’s most notable Palestinian chefs in Reem Assil (of \u003ca href=\"https://www.instagram.com/reemscalifornia/\">Reem’s\u003c/a>). Assil’s dishes — an array of mezzes, flatbreads, sweets and more served for large group enjoyment — will be paired with\u003ca href=\"https://www.terahwineco.com/\"> Terah Wine Co.\u003c/a> and Terra Sancta, a local winemaker and an importer of Middle Eastern wines and arak, respectively.\u003c/p>\n\u003cp>The opening night dinner underscores a mindful awareness to serve more than just good food. Rosales believes it’s also an opportunity to empower, uplift and educate around the various, complex politics that different Bay Area groups — often working in solidarity — must combat.\u003c/p>\n\u003cfigure id=\"attachment_13956598\" class=\"wp-caption alignleft\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956598\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021.jpg\" alt=\"A bowl of Palestinian lamb dumplings in yogurt sauce, presented in a pale yellow bowl.\" width=\"1920\" height=\"2259\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021-800x941.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021-1020x1200.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021-160x188.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021-768x904.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021-1305x1536.jpg 1305w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021-1741x2048.jpg 1741w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For the festival’s Saturday main event, Reem’s will serve shish barak — lamb dumplings in yogurt sauce. \u003ccite>(Courtesy of Alanna Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Food is an entryway to culture,” Rosales says. “Everyone wants good food. That’s how you get people in, and then it’s up to you to teach a lesson.”\u003c/p>\n\u003cp>Other festival highlights will include Saturday’s “Main Dish,” a palate-friendly carousel of curated food-and-wine pairings from 14 participating chefs. Featured dishes include \u003ca href=\"https://www.instagram.com/cheftudavidphu\">Chef Tu David Phu\u003c/a>’s banh khot (a rich Vietnamese pancake) with caviar and velarde truffle, \u003ca href=\"https://www.instagram.com/tacossincero\">Tacos Sincero\u003c/a>’s charred sweet potato tostada with lime aioli, and salsa verde, and \u003ca href=\"https://www.instagram.com/tartsdefeybesse/\">Tarts de Feybesse\u003c/a>’s iÎle flottante — floating meringue in a custardy creme anglaise, infused with flavors from the Philippines.\u003c/p>\n\u003cp>The concept is to expose festival goers with as many diverse foodmakers as possible from the Bay Area’s impressive scene.\u003c/p>\n\u003cp>“Putting Ethiopia and the greater continent of Africa on the culinary map has always been our mission,” a representative for one participant, Oakland’s \u003ca href=\"https://www.instagram.com/cafecolucci/\">Cafe Colucci\u003c/a>, told KQED via email. “This is an opportunity to show our greater Bay Area community the power and importance of our diverse food environment.”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13954899,arts_13956178,arts_13929494']\u003c/span>A “Brown Is Beautiful” afterparty and a “Closing Family Meal” with \u003ca href=\"https://www.instagram.com/bigbadwolfsf/?hl=en\">Big Bad Wolf\u003c/a> — a popular cannabis-infused pop-up from first-generation Korean American chef Haeji Chun — will close out the festivities.\u003c/p>\n\u003cp>Think of that \u003ca href=\"https://www.youtube.com/watch?v=aQ1aEaRyR5A\">T.W.D.Y song, “Player’s Holiday”\u003c/a> — but add in lentil dips, old-world vino, DJs, marketplace vendors, diasporic snacks, CBD goods and botanicals distributed for and by people of color in an effort to heal and connect.\u003c/p>\n\u003cp>“The heart of what we want to get at with this festival is sharing culture. But this is also about Brown and Black joy,” says Rosales. “We need and deserve spaces where we are taken care of. We deserve nice things. We deserve beautiful experiences. We don’t always have to be struggling and hustling.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.pocfoodandwine.com/events/\">The POC Food and Wine Festival\u003c/a> will take place from Thursday, May 2, through Sunday, May 5, at \u003ca href=\"https://www.fouronenine.com/\">Four One Nine\u003c/a> (419 10th St.) in San Francisco and \u003ca href=\"https://cielcreativespace.com/\">Ciel Creative Space\u003c/a> (935 Carleton St.) in Berkeley. \u003ca href=\"https://www.pocfoodandwine.com/tickets/\">Sliding-scale ticket options\u003c/a> are available. Attendees can select single events, entire days, the complete weekend package or the VIP package, depending on their budgets.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You’re at a food and wine festival in the Bay Area. But instead of the usual Chardonnay and chicken pairing, you’re drinking arak — an anise seed–based Palestinian spirit — and eating hearty Ethiopian sambussas in a space that is designated for diasporic, cross-communal celebration.\u003c/p>\n\u003cp>You might sip on \u003ca href=\"https://www.instagram.com/drinkkace/\">a Filipino and Taiwanese tea\u003c/a> founded by a pair of young AAPI entrepreneurs while enjoying bites from \u003ca href=\"https://www.kqed.org/event/1610\">Chef Nelson German — the Dominican savant behind Oakland’s alaMar and Sobre Mesa\u003c/a>. And since true nourishment requires more than just food and beverages, you can sneak off for a CBD sound bath, or keep your energy balanced at an R&B Soul Lounge, before returning for the afterparty.\u003c/p>\n\u003cp>That’s a snippet of the vision that San Francisco event organizer Gina Mariko Rosales has in mind for the first-ever \u003ca href=\"https://www.pocfoodandwine.com/\">POC Food and Wine Festival\u003c/a>.\u003c/p>\n\u003cp>“We want people to know up front that it’s a diverse space, and you’re welcome here,” Rosales says. “We’re already battling in the wine space. It doesn’t feel comfortable or safe for some people, and I knew I needed to create and name it so people would feel it’s a space for them. This is a celebration of the global majority. You gotta have big balls to do this shit. It’s not an easy feat.”\u003c/p>\n\u003cp>Having co-founded UNDISCOVERED SF’s Creative Night Market in SOMA Pilipinas, and with nearly a decade of experience working as an event specialist with Google, Rosales believes she has the savvy and background to execute such an ambitious three-day festival.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I had a huge desire to build a multicultural space to come together and meet each other, share resources, create collaborations that didn’t exist and expand our reach and make it bigger than any one cultural group. We need a space to come together,” she continues.\u003c/p>\n\u003cfigure id=\"attachment_13956309\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956309\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/ginamariko-pocfoodandwine-3.jpg\" alt=\"A woman in a red jacket stands before a lavish spread of drinks, appetizers and flowers.\" width=\"1024\" height=\"683\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/ginamariko-pocfoodandwine-3.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/ginamariko-pocfoodandwine-3-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/ginamariko-pocfoodandwine-3-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/ginamariko-pocfoodandwine-3-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/ginamariko-pocfoodandwine-3-768x512.jpg 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The festival is the brainchild of San Francisco event planner Gina Mariko Rosales. \u003ccite>(Melissa De Mata)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In all, the bodacious festival will include seven events happening across two venues in Berkeley and San Francisco from Thursday, May 2, through Sunday, May 5 (with Friday, May 3, as an off-day). The inaugural festivities will comprise a who’s who of Bay Area foodmakers and small business owners of color, all gathered at one intentional table.\u003c/p>\n\u003cp>The festival will kick off with a “Palestinian Family Meal” featuring one of the Bay Area’s most notable Palestinian chefs in Reem Assil (of \u003ca href=\"https://www.instagram.com/reemscalifornia/\">Reem’s\u003c/a>). Assil’s dishes — an array of mezzes, flatbreads, sweets and more served for large group enjoyment — will be paired with\u003ca href=\"https://www.terahwineco.com/\"> Terah Wine Co.\u003c/a> and Terra Sancta, a local winemaker and an importer of Middle Eastern wines and arak, respectively.\u003c/p>\n\u003cp>The opening night dinner underscores a mindful awareness to serve more than just good food. Rosales believes it’s also an opportunity to empower, uplift and educate around the various, complex politics that different Bay Area groups — often working in solidarity — must combat.\u003c/p>\n\u003cfigure id=\"attachment_13956598\" class=\"wp-caption alignleft\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956598\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021.jpg\" alt=\"A bowl of Palestinian lamb dumplings in yogurt sauce, presented in a pale yellow bowl.\" width=\"1920\" height=\"2259\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021-800x941.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021-1020x1200.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021-160x188.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021-768x904.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021-1305x1536.jpg 1305w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Alanna-Hale_ShishBarak_LambDumplings_021-1741x2048.jpg 1741w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For the festival’s Saturday main event, Reem’s will serve shish barak — lamb dumplings in yogurt sauce. \u003ccite>(Courtesy of Alanna Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Food is an entryway to culture,” Rosales says. “Everyone wants good food. That’s how you get people in, and then it’s up to you to teach a lesson.”\u003c/p>\n\u003cp>Other festival highlights will include Saturday’s “Main Dish,” a palate-friendly carousel of curated food-and-wine pairings from 14 participating chefs. Featured dishes include \u003ca href=\"https://www.instagram.com/cheftudavidphu\">Chef Tu David Phu\u003c/a>’s banh khot (a rich Vietnamese pancake) with caviar and velarde truffle, \u003ca href=\"https://www.instagram.com/tacossincero\">Tacos Sincero\u003c/a>’s charred sweet potato tostada with lime aioli, and salsa verde, and \u003ca href=\"https://www.instagram.com/tartsdefeybesse/\">Tarts de Feybesse\u003c/a>’s iÎle flottante — floating meringue in a custardy creme anglaise, infused with flavors from the Philippines.\u003c/p>\n\u003cp>The concept is to expose festival goers with as many diverse foodmakers as possible from the Bay Area’s impressive scene.\u003c/p>\n\u003cp>“Putting Ethiopia and the greater continent of Africa on the culinary map has always been our mission,” a representative for one participant, Oakland’s \u003ca href=\"https://www.instagram.com/cafecolucci/\">Cafe Colucci\u003c/a>, told KQED via email. “This is an opportunity to show our greater Bay Area community the power and importance of our diverse food environment.”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>A “Brown Is Beautiful” afterparty and a “Closing Family Meal” with \u003ca href=\"https://www.instagram.com/bigbadwolfsf/?hl=en\">Big Bad Wolf\u003c/a> — a popular cannabis-infused pop-up from first-generation Korean American chef Haeji Chun — will close out the festivities.\u003c/p>\n\u003cp>Think of that \u003ca href=\"https://www.youtube.com/watch?v=aQ1aEaRyR5A\">T.W.D.Y song, “Player’s Holiday”\u003c/a> — but add in lentil dips, old-world vino, DJs, marketplace vendors, diasporic snacks, CBD goods and botanicals distributed for and by people of color in an effort to heal and connect.\u003c/p>\n\u003cp>“The heart of what we want to get at with this festival is sharing culture. But this is also about Brown and Black joy,” says Rosales. “We need and deserve spaces where we are taken care of. We deserve nice things. We deserve beautiful experiences. We don’t always have to be struggling and hustling.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.pocfoodandwine.com/events/\">The POC Food and Wine Festival\u003c/a> will take place from Thursday, May 2, through Sunday, May 5, at \u003ca href=\"https://www.fouronenine.com/\">Four One Nine\u003c/a> (419 10th St.) in San Francisco and \u003ca href=\"https://cielcreativespace.com/\">Ciel Creative Space\u003c/a> (935 Carleton St.) in Berkeley. \u003ca href=\"https://www.pocfoodandwine.com/tickets/\">Sliding-scale ticket options\u003c/a> are available. Attendees can select single events, entire days, the complete weekend package or the VIP package, depending on their budgets.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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