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"content": "\u003cp>[dropcap]W[/dropcap]hen conveying what it means to really be from the Bay Area, I often return to this simple yet revelatory \u003ca href=\"https://www.kqed.org/arts/tag/mac-dre\">Mac Dre\u003c/a> lyric: “In the Bay Area, we dance a little different.”\u003c/p>\n\u003cp>Whether it’s in our music, political activism or technological contributions, there’s a certain out-of-box forwardness that tends to manifest from Bay Area minds — a distinguishable pride in how we approach everything with a savvy sprinkling of game, hustlership and top-tier ideation.\u003c/p>\n\u003cp>The same can be said for the Bay Area’s food scene, which ranks among the nation’s best and most imaginative. From sourdough bread to the eternal Mission-style burrito, the Bay’s foodmakers have often been ahead of the curve, helping to revolutionize menus nationwide with their fresh farm-to-table approach. To borrow from the great Mac, one could say that in the Bay Area, we \u003ci>eat\u003c/i> a little different.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13907726,arts_13934248']\u003c/span>It’s no surprise, then, that in the history of local rap, food has always been a strong reference point — a metaphorical kitchen for creative exchange. An endless platter of well-seasoned slang. For decades, our rappers have delivered punchlines involving sauce, lasagna and \u003ca href=\"https://www.youtube.com/watch?v=XMah0rX6pGU\">lumpia\u003c/a>; dropped verses that generously reference \u003ca href=\"https://www.youtube.com/watch?v=lkBJR5L2nas\">desserts and bakeries\u003c/a>; and supplied entire songs about stacking bread, cheese and lettuce as lucrative sandwiches.\u003c/p>\n\u003cp>\u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/bay-area-rap-shrimp-crab-17915372.php\">Food-loving Bay Area rappers\u003c/a> have always been bold when it comes to transmorphing culinary items and kitchen utensils into slang that others then appropriate and even misuse (see: “\u003ca href=\"https://www.kqed.org/arts/13908052/food-doesnt-slap\">food doesn’t slap\u003c/a>”). Shock G once talked about getting busy in a Burger King bathroom and declared, “I like my oatmeal lumpy.” On “Dreganomics,” Mac Dre himself asked, “What’s spaghetti without the sauce?” We’ve got Suga T (sweet) and Spice 1 (hot). Berner founded \u003ca href=\"https://www.instagram.com/cookiessf/?hl=en\">Cookies\u003c/a>. And just a few weeks ago, \u003ca href=\"https://www.kqed.org/arts/13900085/stunnaman02-and-the-big-steppin-energy-in-the-room\">Stunnaman02\u003c/a> dropped a whole series of viral videos centered on his latest single. His focus? \u003ca href=\"https://www.tiktok.com/@jayworrld/video/7340701934355254574\">Eating a salad\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There’s a unifying ethos in Bay Area food and rap: \u003ca href=\"https://www.youtube.com/watch?v=E6GU3PmttyI\">Everybody eats\u003c/a>. So here’s a brief ode to some of our region’s most skilled vocabulary chefs and the tasteful ways they’ve reimagined the ingredients of language that are possible in a kitchen — and the recording studio.\u003c/p>\n\u003cfigure id=\"attachment_13956090\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956090\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1.jpg\" alt=\"Illustration of the rapper E-40 in sunglasses and a beige apron, holding a glass of red wine. In front of him are a burrito and a grilled cheese sandwich.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">E-40 might be the most prolific inventor of food-related slang words in the English language. He’s a head chef in the Bay Area’s rap kingdom. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>E-40: Green eggs, hams, candy yams, Spam, cheese, peanut butter and jam on “\u003ca href=\"https://www.youtube.com/watch?v=etIBcRriUJY\">The Slap\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Digital scale, green eggs and hams / Yams, candy yams, Spam, damn! / Loaded, my cheese, peanut butter and jam / Sammich, mannish, me and my Hispanics / Vanish, talkin’ in codes like we from different planets.”\u003c/em>\u003c/p>\n\u003cp>Though it may sound like gibberish to the uninitiated, rest assured that \u003ca href=\"https://firstwefeast.com/eat/2013/12/food-rap-decoded-with-e-40-video\">99.99% of anything 40 Water vocalizes has a cleverly associative meaning\u003c/a>. For anyone who has listened to one of the more than 25 studio albums from Vallejo’s kingpin, you’ve surely heard him mention food — perhaps in a variety of languages (some real, some ingeniously invented). In addition to the smorgasbord he notes above in “The Slap,” he has pioneered rhymes across generations that give new meanings to Gouda, feta, mozzarella, lettuce, bread, sausage, salami, paninis, spaghetti, tacos and enchiladas — ad infinitum. Unsurprisingly, \u003ca href=\"https://www.kqed.org/arts/13907726/e-40-goon-with-the-spoon-bay-area-rappers-food-entrepreneurs-hustle\">Mr. Fonzarelli is an actual purveyor of foods and beverages\u003c/a>, with a line of products that includes malt liquor, ice cream and burritos; he even co-owns \u003ca href=\"https://www.instagram.com/thelumpiacompany/\">The Lumpia Company\u003c/a>. There’s no one with a bigger million-dollar mouthpiece who can distribute as much word candy (“S-L-A-N-G”) quite as flavorfully as the Goon With The Spoon himself.\u003c/p>\n\u003ch2>Andre Nickatina: TOGO’s #41 sandwich with the hot peppers on “\u003ca href=\"https://www.youtube.com/watch?v=_FU1XdPE6lM\">Fa Show\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Baby don’t act dumb, I’m number 41, high stepper / TOGO’s sandwich with the hot peppers / At 90 degrees I might freeze, so when it’s hot I sport leather.”\u003c/em>\u003c/p>\n\u003cp>Fillmore’s finest, and among \u003ca href=\"https://www.passionweiss.com/2016/11/17/andre-nickatina/\">the most criminally underrated San Francisco rappers in history\u003c/a>, Andre Nickatina has always had a penchant for the spicy, the flavorful, the extemporaneously saucy. From rapping about eating Cap’n Crunch around drug dealers to sarcastically handing out Baskin Robbins dollars to his enemies, Nicky Nicotine (formerly known as Dre Dog) raps about food as casually as any rapper would ever dare. Unlike many of today’s international rap personalities, who seem to only eat at \u003ca href=\"https://www.reddit.com/r/OutOfTheLoop/comments/6frbt9/why_are_rappers_obsessed_with_nobu_sushi/\">high-priced sushi conglomerates\u003c/a>, Nickatina is a Bay Area real one, electing to stay fed at a regional sandwich chain from San Jose. The enigmatic “number 41” on the \u003ca href=\"https://www.togos.com/menu/?gad_source=1&gclid=CjwKCAjwoPOwBhAeEiwAJuXRh69gJ2fS8J9qmnAKJEnCmI5720psTxEmhEmkgFAemWoe3auyNuuxExoCTm0QAvD_BwE\">Togo’s menu\u003c/a> has since been discontinued, but a spokesperson for the restaurant IDed it as a sirloin steak and mushroom sandwich that was introduced as a seasonal special back in 2002 — the same year “Fa Show” was released. There is no doubt it must’ve been fire, given its endorsement by a legend who knows how to professionally “\u003ca href=\"https://www.youtube.com/watch?v=o8TXpoi-goE\">Break Bread\u003c/a>.”\u003c/p>\n\u003cfigure id=\"attachment_13956088\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956088\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1.jpg\" alt=\"Illustration of the rapper Kamaiyah eating from a plate of chicken alfredo tucked under her arm. Next to her is a bottle of champagne.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Kamaiyah’s album covers often feature food, Hennessey and champagne — a reflection of the rapper’s saucy, bossy lifestyle. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Kamaiyah: Champagne and chicken on “\u003ca href=\"https://www.youtube.com/watch?v=Yls2dMJ63tM\">Whatever Whenever\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Just drink champagne with all my chicken meals.”\u003c/em>\u003c/p>\n\u003cp>It’s fitting that East Oakland’s Kamaiyah — who cooked up the searingly hot single “How Does It Feel” on her transcendent debut, \u003ci>A Good Night in the Ghetto\u003c/i> — continued to double down on aspirational living and good eating with her sophomore release, \u003ci>Got It Made\u003c/i>. As always, the bodacious trapper rhymes over a synth-laced, floaty-spaceship soundscape while bragging about her California riches — and cuisine. The music video for “Whatever Whenever” features Kamaiyah roaming the untainted grounds of a Napa Valley-esque chateau. Her album covers over the years have also featured bags of potato chips, Hennessy and double-fisted bottles of champagne. It’s always bottoms up when Kamaiyah is on the track.\u003c/p>\n\u003ch2>Too $hort: Macaroni, steak and collard greens on “\u003ca href=\"https://www.youtube.com/watch?v=Ru5B8cFskaw\">All My B*tches Are Gone\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Eat some shit up / macaroni, steak, collard greens, or whatever the fuck.”\u003c/em>\u003c/p>\n\u003cp>With over 35 years of classic albums like \u003ci>Cocktails\u003c/i> and \u003ci>Gettin’ It\u003c/i>, there’s no doubt that Short Dogg knows how to feed his multi-generational fanbase. He doesn’t shy away from straightforward lyrics — or having a large appetite for nefarious activities — and he has continued to make seasoned slaps for precisely 225,000 hours and counting (“get a calculator, do the math”). This OG’s plate of choice includes classic soul food staples served with a slab of steak. As the veteran unmistakably outlines on “This How We Eat”: “We make money, we eat, we feed.”\u003c/p>\n\u003cfigure id=\"attachment_13956087\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956087\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1.jpg\" alt=\"Illustration of the rapper Larry June in an SF Giants cap, holding a crab cracker in one hand and a fork in the other. In front of him is a whole lobster on a plate.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Besides establishing himself as the healthiest rapper in Bay Area lore, Larry June is also known for sporting vintage muscle cars and cracking lobsters in Sausalito as part of his luxurious lifestyle. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Larry June: Crab legs on “\u003ca href=\"https://www.youtube.com/watch?v=luIhlZBrJos\">Lifetime Income\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“This not my girlfriend, we just eatin’ crab legs.”\u003c/em>\u003c/p>\n\u003cp>If you know Larry June, then you know he’s all about smoothies, green teas, organic juices and oranges (yee hee!). But just as buttery are his numerously silky references to luxury meals and late-night outings with a seemingly endless rotation of women friends. Without question, the Hunters Point rapper has one of the healthiest appetites of anyone around a microphone, regularly dropping rhymes about his organic sustenance. Since Uncle Larry makes a living off his out-of-pocket food references, he merits an honorable mention for dropping other absolute bangers like “I might write a motherfuckin’ smoothie book or somethin’ … Sell this shit for thirty dollars” and “Watermelon juice riding bikes with my latest chick / I don’t do the clubs that often, I got a check to get.” It’s fitting that \u003ca href=\"https://uproxx.com/music/larry-june-interview-san-francisco/\">he also co-owns Honeybear Boba in the Dogpatch\u003c/a>.\u003c/p>\n\u003ch2>Iamsu!: Chicken strips and Moscato on “\u003ca href=\"https://www.youtube.com/watch?v=lQcxMU3uvLg\">Don’t Stop\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Keep it real I don’t brag though… / Chicken strips, no escargot / [sippin’] on the Moscato.”\u003c/em>\u003c/p>\n\u003cp>To be fair, this lyric is from a young, mixtape-era Iamsu! and might not reflect the current palate of the multi-platinum rapper and producer from Richmond. (In fact, that’s probably true of every rapper on this list, so take these lyrics with a grain of salt.) But when I first heard this song in my 20s, it’s a line that did — and still does — resonate for its unglamorized celebration of living on a low-budget microwaveable diet while maintaining a glimmer of high-life ambition. Personally, I’d take chicken strips over escargot nine out of ten times. And, from the sound of it, so would Suzy 6 Speed.\u003c/p>\n\u003cfigure id=\"attachment_13956086\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956086\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1.jpg\" alt=\"The rapper P-Lo wiggles his fingers in delight over a plate of chicken wings sitting on a bed of dollar bills.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">P-Lo often raps about his love of chicken (chicken adobo, fried chicken, chicken wings), and his favorite food-related slang word is also “chicken” (as a stand in for “money”). \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>P-Lo: Chicken wings in the strip club on “\u003ca href=\"https://www.youtube.com/watch?v=h-ajtPhAQ1U\">Going To Work\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“In the strip club eating chicken wings.”\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13938479']\u003c/span>There may not be another rapper on this list with as much love for chicken wings as Pinole’s P-Lo. For starters, the lyricist and producer launched a transnational food tour, teaming up with Filipino restaurants around the U.S. and Canada to deliver collaborative one-off dishes, including \u003ca href=\"https://www.kqed.org/arts/13935891/p-lo-senor-sisig-filipino-food-tour-oakland\">his own spicy sinigang wings at Señor Sisig in Oakland\u003c/a>. If that’s not enough, he has popped up on popular social media channels like \u003ca href=\"https://www.instagram.com/bayareafoodz/?hl=en\">Bay Area Foodz\u003c/a> as \u003ca href=\"https://www.youtube.com/watch?v=lJYkVcpM6E0\">he searches for the best wings around the Yay\u003c/a>. His songs are even featured on \u003ca href=\"https://www.instagram.com/reel/CwyzdhfrNCE/\">national commercials for Wingstop\u003c/a>. For P-Lo, it’s always time to bring back the bass — and taste.\u003cb>\u003ci>\u003c/i>\u003c/b>\u003c/p>\n\u003ch2>Guap (formerly Guapdad 4000): Chicken adobo on “\u003ca href=\"https://www.youtube.com/watch?v=1DaovaJgytE\">Chicken Adobo\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“How I fell in love with you it was beautiful / Like chicken adobo how you fill me up.”\u003c/em>\u003c/p>\n\u003cp>For the Black Filipino American rapper from West Oakland, \u003ca href=\"https://www.kqed.org/arts/13905208/a-new-generation-of-filipino-hip-hop-builds-on-a-deep-bay-area-legacy\">food has always played a central role in his upbringing\u003c/a>. The anime-loving, Marvel comics fan grew up in a Filipino household eating champorado, and his songs have never shied away from references to his dual cultures. In what might be his most well-known song, Guap equates romantic satiation to filling up on a bowl of chicken adobo. His love of food goes beyond the booth — he recently spoke out on \u003ca href=\"https://www.kqed.org/arts/13950363/keith-lee-tiktok-oakland-sf-bay-area-struggles\">the recent Keith Lee fiasco\u003c/a>, and he also put together\u003ca href=\"https://trippin.world/guide/oaklands-top-food-joints-with-rapper-guapdad-4000\"> a map of his favorite places to eat around The Town\u003c/a>.\u003c/p>\n\u003ch2>Cellski: Canadian bacon, hash browns and cheddar cheese on “\u003ca href=\"https://www.youtube.com/watch?v=o6wFRZOd7n8\">Chedda\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Gotta get the cheddar, fuck the [federals].”\u003c/em>\u003c/p>\n\u003cp>As most food mentions in Bay Area rap goes, Cellski’s mention of this quintessentially North American breakfast combo isn’t exactly a homage to the real ingredients, as much as it is a reference to his hustling. His 1998 \u003ca href=\"https://www.discogs.com/release/841568-Cellski-Canadian-Bacon-Hash-Browns/image/SW1hZ2U6NDg3ODMxNzk=\">album cover\u003c/a> for \u003ci>Canadian Bacon & Hash Browns \u003c/i>features a cartoon depiction of the rapper getting pulled over and arrested by a Canadian mountie, with an open trunk revealing pounds of medicinal herbs. Nonetheless, there’s a good chance that the veteran San Francisco spitter actually does like to carry Canadian bacon, hash browns and cheddar around — \u003ca href=\"https://www.kqed.org/arts/13922141/cellskis-big-mafi-burgers-come-with-a-side-of-sf-rap-history\">he’s a part-time foodie who runs his own burger pop-up, after all\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13956089\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956089\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1.jpg\" alt=\"Illustration of the rapper Dru Down in gold sunglasses and a black trench coat, holding an ice cream cone in one hand and an ice cream sundae on the table in front of him.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a famous 1996 beef, Dru Down and the Luniz accused New Orleans rapper Master P (who started his musical career in the Bay Area) for stealing their concept of the “Ice Cream Man” — slang for a narcotics dealer. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dru Down: Ice cream on “\u003ca href=\"https://www.youtube.com/watch?v=3uNv2qAje-Q\">Ice Cream Man\u003c/a>” (with the Luniz)\u003c/h2>\n\u003cp>\u003cem>“Get your ice cream, ice cream / Not Ice-T, not Ice Cube, ice cream.”\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Not intended for children, the classic 1993 anthem off Dru Down’s \u003ci>Fools From The Street \u003c/i>paints a startling picture of addiction and illicit drug distribution around Oakland in the wake of Richard Nixon and Ronald Reagan’s War on Drugs. Despite its unapologetic content, “Ice Cream Man” went on to establish an indisputably popular food motif in national rap music: ice cream as a stand-in for drug dealing. Since the production includes an audio sampling of an ice cream truck’s inimitable tune, listening to it evokes a sense of nostalgia for the frozen treat — and for \u003ca href=\"https://www.kqed.org/bayareahiphop\">golden-era Bay Area hip-hop\u003c/a>.\u003c/p>\n\n",
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"excerpt": "A brief look at some of the Bay Area’s most notoriously hungry rappers — and the foods they’ve lyricized about.",
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"title": "Bay Area Rappers and Food Lyrics | KQED",
"description": "A brief look at some of the Bay Area’s most notoriously hungry rappers — and the foods they’ve lyricized about.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">W\u003c/span>\u003c/p>\u003cp>hen conveying what it means to really be from the Bay Area, I often return to this simple yet revelatory \u003ca href=\"https://www.kqed.org/arts/tag/mac-dre\">Mac Dre\u003c/a> lyric: “In the Bay Area, we dance a little different.”\u003c/p>\n\u003cp>Whether it’s in our music, political activism or technological contributions, there’s a certain out-of-box forwardness that tends to manifest from Bay Area minds — a distinguishable pride in how we approach everything with a savvy sprinkling of game, hustlership and top-tier ideation.\u003c/p>\n\u003cp>The same can be said for the Bay Area’s food scene, which ranks among the nation’s best and most imaginative. From sourdough bread to the eternal Mission-style burrito, the Bay’s foodmakers have often been ahead of the curve, helping to revolutionize menus nationwide with their fresh farm-to-table approach. To borrow from the great Mac, one could say that in the Bay Area, we \u003ci>eat\u003c/i> a little different.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>It’s no surprise, then, that in the history of local rap, food has always been a strong reference point — a metaphorical kitchen for creative exchange. An endless platter of well-seasoned slang. For decades, our rappers have delivered punchlines involving sauce, lasagna and \u003ca href=\"https://www.youtube.com/watch?v=XMah0rX6pGU\">lumpia\u003c/a>; dropped verses that generously reference \u003ca href=\"https://www.youtube.com/watch?v=lkBJR5L2nas\">desserts and bakeries\u003c/a>; and supplied entire songs about stacking bread, cheese and lettuce as lucrative sandwiches.\u003c/p>\n\u003cp>\u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/bay-area-rap-shrimp-crab-17915372.php\">Food-loving Bay Area rappers\u003c/a> have always been bold when it comes to transmorphing culinary items and kitchen utensils into slang that others then appropriate and even misuse (see: “\u003ca href=\"https://www.kqed.org/arts/13908052/food-doesnt-slap\">food doesn’t slap\u003c/a>”). Shock G once talked about getting busy in a Burger King bathroom and declared, “I like my oatmeal lumpy.” On “Dreganomics,” Mac Dre himself asked, “What’s spaghetti without the sauce?” We’ve got Suga T (sweet) and Spice 1 (hot). Berner founded \u003ca href=\"https://www.instagram.com/cookiessf/?hl=en\">Cookies\u003c/a>. And just a few weeks ago, \u003ca href=\"https://www.kqed.org/arts/13900085/stunnaman02-and-the-big-steppin-energy-in-the-room\">Stunnaman02\u003c/a> dropped a whole series of viral videos centered on his latest single. His focus? \u003ca href=\"https://www.tiktok.com/@jayworrld/video/7340701934355254574\">Eating a salad\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s a unifying ethos in Bay Area food and rap: \u003ca href=\"https://www.youtube.com/watch?v=E6GU3PmttyI\">Everybody eats\u003c/a>. So here’s a brief ode to some of our region’s most skilled vocabulary chefs and the tasteful ways they’ve reimagined the ingredients of language that are possible in a kitchen — and the recording studio.\u003c/p>\n\u003cfigure id=\"attachment_13956090\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956090\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1.jpg\" alt=\"Illustration of the rapper E-40 in sunglasses and a beige apron, holding a glass of red wine. In front of him are a burrito and a grilled cheese sandwich.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/E40-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">E-40 might be the most prolific inventor of food-related slang words in the English language. He’s a head chef in the Bay Area’s rap kingdom. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>E-40: Green eggs, hams, candy yams, Spam, cheese, peanut butter and jam on “\u003ca href=\"https://www.youtube.com/watch?v=etIBcRriUJY\">The Slap\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Digital scale, green eggs and hams / Yams, candy yams, Spam, damn! / Loaded, my cheese, peanut butter and jam / Sammich, mannish, me and my Hispanics / Vanish, talkin’ in codes like we from different planets.”\u003c/em>\u003c/p>\n\u003cp>Though it may sound like gibberish to the uninitiated, rest assured that \u003ca href=\"https://firstwefeast.com/eat/2013/12/food-rap-decoded-with-e-40-video\">99.99% of anything 40 Water vocalizes has a cleverly associative meaning\u003c/a>. For anyone who has listened to one of the more than 25 studio albums from Vallejo’s kingpin, you’ve surely heard him mention food — perhaps in a variety of languages (some real, some ingeniously invented). In addition to the smorgasbord he notes above in “The Slap,” he has pioneered rhymes across generations that give new meanings to Gouda, feta, mozzarella, lettuce, bread, sausage, salami, paninis, spaghetti, tacos and enchiladas — ad infinitum. Unsurprisingly, \u003ca href=\"https://www.kqed.org/arts/13907726/e-40-goon-with-the-spoon-bay-area-rappers-food-entrepreneurs-hustle\">Mr. Fonzarelli is an actual purveyor of foods and beverages\u003c/a>, with a line of products that includes malt liquor, ice cream and burritos; he even co-owns \u003ca href=\"https://www.instagram.com/thelumpiacompany/\">The Lumpia Company\u003c/a>. There’s no one with a bigger million-dollar mouthpiece who can distribute as much word candy (“S-L-A-N-G”) quite as flavorfully as the Goon With The Spoon himself.\u003c/p>\n\u003ch2>Andre Nickatina: TOGO’s #41 sandwich with the hot peppers on “\u003ca href=\"https://www.youtube.com/watch?v=_FU1XdPE6lM\">Fa Show\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Baby don’t act dumb, I’m number 41, high stepper / TOGO’s sandwich with the hot peppers / At 90 degrees I might freeze, so when it’s hot I sport leather.”\u003c/em>\u003c/p>\n\u003cp>Fillmore’s finest, and among \u003ca href=\"https://www.passionweiss.com/2016/11/17/andre-nickatina/\">the most criminally underrated San Francisco rappers in history\u003c/a>, Andre Nickatina has always had a penchant for the spicy, the flavorful, the extemporaneously saucy. From rapping about eating Cap’n Crunch around drug dealers to sarcastically handing out Baskin Robbins dollars to his enemies, Nicky Nicotine (formerly known as Dre Dog) raps about food as casually as any rapper would ever dare. Unlike many of today’s international rap personalities, who seem to only eat at \u003ca href=\"https://www.reddit.com/r/OutOfTheLoop/comments/6frbt9/why_are_rappers_obsessed_with_nobu_sushi/\">high-priced sushi conglomerates\u003c/a>, Nickatina is a Bay Area real one, electing to stay fed at a regional sandwich chain from San Jose. The enigmatic “number 41” on the \u003ca href=\"https://www.togos.com/menu/?gad_source=1&gclid=CjwKCAjwoPOwBhAeEiwAJuXRh69gJ2fS8J9qmnAKJEnCmI5720psTxEmhEmkgFAemWoe3auyNuuxExoCTm0QAvD_BwE\">Togo’s menu\u003c/a> has since been discontinued, but a spokesperson for the restaurant IDed it as a sirloin steak and mushroom sandwich that was introduced as a seasonal special back in 2002 — the same year “Fa Show” was released. There is no doubt it must’ve been fire, given its endorsement by a legend who knows how to professionally “\u003ca href=\"https://www.youtube.com/watch?v=o8TXpoi-goE\">Break Bread\u003c/a>.”\u003c/p>\n\u003cfigure id=\"attachment_13956088\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956088\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1.jpg\" alt=\"Illustration of the rapper Kamaiyah eating from a plate of chicken alfredo tucked under her arm. Next to her is a bottle of champagne.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/KAMAIYAH-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Kamaiyah’s album covers often feature food, Hennessey and champagne — a reflection of the rapper’s saucy, bossy lifestyle. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Kamaiyah: Champagne and chicken on “\u003ca href=\"https://www.youtube.com/watch?v=Yls2dMJ63tM\">Whatever Whenever\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Just drink champagne with all my chicken meals.”\u003c/em>\u003c/p>\n\u003cp>It’s fitting that East Oakland’s Kamaiyah — who cooked up the searingly hot single “How Does It Feel” on her transcendent debut, \u003ci>A Good Night in the Ghetto\u003c/i> — continued to double down on aspirational living and good eating with her sophomore release, \u003ci>Got It Made\u003c/i>. As always, the bodacious trapper rhymes over a synth-laced, floaty-spaceship soundscape while bragging about her California riches — and cuisine. The music video for “Whatever Whenever” features Kamaiyah roaming the untainted grounds of a Napa Valley-esque chateau. Her album covers over the years have also featured bags of potato chips, Hennessy and double-fisted bottles of champagne. It’s always bottoms up when Kamaiyah is on the track.\u003c/p>\n\u003ch2>Too $hort: Macaroni, steak and collard greens on “\u003ca href=\"https://www.youtube.com/watch?v=Ru5B8cFskaw\">All My B*tches Are Gone\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Eat some shit up / macaroni, steak, collard greens, or whatever the fuck.”\u003c/em>\u003c/p>\n\u003cp>With over 35 years of classic albums like \u003ci>Cocktails\u003c/i> and \u003ci>Gettin’ It\u003c/i>, there’s no doubt that Short Dogg knows how to feed his multi-generational fanbase. He doesn’t shy away from straightforward lyrics — or having a large appetite for nefarious activities — and he has continued to make seasoned slaps for precisely 225,000 hours and counting (“get a calculator, do the math”). This OG’s plate of choice includes classic soul food staples served with a slab of steak. As the veteran unmistakably outlines on “This How We Eat”: “We make money, we eat, we feed.”\u003c/p>\n\u003cfigure id=\"attachment_13956087\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956087\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1.jpg\" alt=\"Illustration of the rapper Larry June in an SF Giants cap, holding a crab cracker in one hand and a fork in the other. In front of him is a whole lobster on a plate.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/LARRY-JUNE-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Besides establishing himself as the healthiest rapper in Bay Area lore, Larry June is also known for sporting vintage muscle cars and cracking lobsters in Sausalito as part of his luxurious lifestyle. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Larry June: Crab legs on “\u003ca href=\"https://www.youtube.com/watch?v=luIhlZBrJos\">Lifetime Income\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“This not my girlfriend, we just eatin’ crab legs.”\u003c/em>\u003c/p>\n\u003cp>If you know Larry June, then you know he’s all about smoothies, green teas, organic juices and oranges (yee hee!). But just as buttery are his numerously silky references to luxury meals and late-night outings with a seemingly endless rotation of women friends. Without question, the Hunters Point rapper has one of the healthiest appetites of anyone around a microphone, regularly dropping rhymes about his organic sustenance. Since Uncle Larry makes a living off his out-of-pocket food references, he merits an honorable mention for dropping other absolute bangers like “I might write a motherfuckin’ smoothie book or somethin’ … Sell this shit for thirty dollars” and “Watermelon juice riding bikes with my latest chick / I don’t do the clubs that often, I got a check to get.” It’s fitting that \u003ca href=\"https://uproxx.com/music/larry-june-interview-san-francisco/\">he also co-owns Honeybear Boba in the Dogpatch\u003c/a>.\u003c/p>\n\u003ch2>Iamsu!: Chicken strips and Moscato on “\u003ca href=\"https://www.youtube.com/watch?v=lQcxMU3uvLg\">Don’t Stop\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Keep it real I don’t brag though… / Chicken strips, no escargot / [sippin’] on the Moscato.”\u003c/em>\u003c/p>\n\u003cp>To be fair, this lyric is from a young, mixtape-era Iamsu! and might not reflect the current palate of the multi-platinum rapper and producer from Richmond. (In fact, that’s probably true of every rapper on this list, so take these lyrics with a grain of salt.) But when I first heard this song in my 20s, it’s a line that did — and still does — resonate for its unglamorized celebration of living on a low-budget microwaveable diet while maintaining a glimmer of high-life ambition. Personally, I’d take chicken strips over escargot nine out of ten times. And, from the sound of it, so would Suzy 6 Speed.\u003c/p>\n\u003cfigure id=\"attachment_13956086\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956086\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1.jpg\" alt=\"The rapper P-Lo wiggles his fingers in delight over a plate of chicken wings sitting on a bed of dollar bills.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/PLO-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">P-Lo often raps about his love of chicken (chicken adobo, fried chicken, chicken wings), and his favorite food-related slang word is also “chicken” (as a stand in for “money”). \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>P-Lo: Chicken wings in the strip club on “\u003ca href=\"https://www.youtube.com/watch?v=h-ajtPhAQ1U\">Going To Work\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“In the strip club eating chicken wings.”\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>There may not be another rapper on this list with as much love for chicken wings as Pinole’s P-Lo. For starters, the lyricist and producer launched a transnational food tour, teaming up with Filipino restaurants around the U.S. and Canada to deliver collaborative one-off dishes, including \u003ca href=\"https://www.kqed.org/arts/13935891/p-lo-senor-sisig-filipino-food-tour-oakland\">his own spicy sinigang wings at Señor Sisig in Oakland\u003c/a>. If that’s not enough, he has popped up on popular social media channels like \u003ca href=\"https://www.instagram.com/bayareafoodz/?hl=en\">Bay Area Foodz\u003c/a> as \u003ca href=\"https://www.youtube.com/watch?v=lJYkVcpM6E0\">he searches for the best wings around the Yay\u003c/a>. His songs are even featured on \u003ca href=\"https://www.instagram.com/reel/CwyzdhfrNCE/\">national commercials for Wingstop\u003c/a>. For P-Lo, it’s always time to bring back the bass — and taste.\u003cb>\u003ci>\u003c/i>\u003c/b>\u003c/p>\n\u003ch2>Guap (formerly Guapdad 4000): Chicken adobo on “\u003ca href=\"https://www.youtube.com/watch?v=1DaovaJgytE\">Chicken Adobo\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“How I fell in love with you it was beautiful / Like chicken adobo how you fill me up.”\u003c/em>\u003c/p>\n\u003cp>For the Black Filipino American rapper from West Oakland, \u003ca href=\"https://www.kqed.org/arts/13905208/a-new-generation-of-filipino-hip-hop-builds-on-a-deep-bay-area-legacy\">food has always played a central role in his upbringing\u003c/a>. The anime-loving, Marvel comics fan grew up in a Filipino household eating champorado, and his songs have never shied away from references to his dual cultures. In what might be his most well-known song, Guap equates romantic satiation to filling up on a bowl of chicken adobo. His love of food goes beyond the booth — he recently spoke out on \u003ca href=\"https://www.kqed.org/arts/13950363/keith-lee-tiktok-oakland-sf-bay-area-struggles\">the recent Keith Lee fiasco\u003c/a>, and he also put together\u003ca href=\"https://trippin.world/guide/oaklands-top-food-joints-with-rapper-guapdad-4000\"> a map of his favorite places to eat around The Town\u003c/a>.\u003c/p>\n\u003ch2>Cellski: Canadian bacon, hash browns and cheddar cheese on “\u003ca href=\"https://www.youtube.com/watch?v=o6wFRZOd7n8\">Chedda\u003c/a>”\u003c/h2>\n\u003cp>\u003cem>“Gotta get the cheddar, fuck the [federals].”\u003c/em>\u003c/p>\n\u003cp>As most food mentions in Bay Area rap goes, Cellski’s mention of this quintessentially North American breakfast combo isn’t exactly a homage to the real ingredients, as much as it is a reference to his hustling. His 1998 \u003ca href=\"https://www.discogs.com/release/841568-Cellski-Canadian-Bacon-Hash-Browns/image/SW1hZ2U6NDg3ODMxNzk=\">album cover\u003c/a> for \u003ci>Canadian Bacon & Hash Browns \u003c/i>features a cartoon depiction of the rapper getting pulled over and arrested by a Canadian mountie, with an open trunk revealing pounds of medicinal herbs. Nonetheless, there’s a good chance that the veteran San Francisco spitter actually does like to carry Canadian bacon, hash browns and cheddar around — \u003ca href=\"https://www.kqed.org/arts/13922141/cellskis-big-mafi-burgers-come-with-a-side-of-sf-rap-history\">he’s a part-time foodie who runs his own burger pop-up, after all\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13956089\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956089\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1.jpg\" alt=\"Illustration of the rapper Dru Down in gold sunglasses and a black trench coat, holding an ice cream cone in one hand and an ice cream sundae on the table in front of him.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DRU-DOWN-Color-1-1920x1920.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a famous 1996 beef, Dru Down and the Luniz accused New Orleans rapper Master P (who started his musical career in the Bay Area) for stealing their concept of the “Ice Cream Man” — slang for a narcotics dealer. \u003ccite>(Torre / @torre.pentel)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dru Down: Ice cream on “\u003ca href=\"https://www.youtube.com/watch?v=3uNv2qAje-Q\">Ice Cream Man\u003c/a>” (with the Luniz)\u003c/h2>\n\u003cp>\u003cem>“Get your ice cream, ice cream / Not Ice-T, not Ice Cube, ice cream.”\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not intended for children, the classic 1993 anthem off Dru Down’s \u003ci>Fools From The Street \u003c/i>paints a startling picture of addiction and illicit drug distribution around Oakland in the wake of Richard Nixon and Ronald Reagan’s War on Drugs. Despite its unapologetic content, “Ice Cream Man” went on to establish an indisputably popular food motif in national rap music: ice cream as a stand-in for drug dealing. Since the production includes an audio sampling of an ice cream truck’s inimitable tune, listening to it evokes a sense of nostalgia for the frozen treat — and for \u003ca href=\"https://www.kqed.org/bayareahiphop\">golden-era Bay Area hip-hop\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "You Can Get Free Ice Cream on Tuesday — No Catch",
"headTitle": "You Can Get Free Ice Cream on Tuesday — No Catch | KQED",
"content": "\u003cp>If free ice cream sounds like a rewarding encore to finishing your taxes, look no further: Ben & Jerry’s is giving away free ice cream at its storefronts for eight hours, from noon–8 p.m., on Tuesday, April 16.\u003c/p>\n\u003cp>Visitors get one cone or cup each per visit and, notably, can come back as many times as they want on Tuesday for more. There is no catch — just walk up and leave with any flavor of your choice.\u003c/p>\n\u003cp>The company started Free Cone Day at its U.S. shops in 1993, and boasts that by 2015, it began giving away over 1 million cones in a single day.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13933705']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Ben & Jerry’s has also given away free ice cream on special occasions to \u003ca href=\"https://www.sfchronicle.com/local/article/Ben-Jerry-s-giving-away-ice-cream-for-police-15350523.php\">support police accountability\u003c/a>, and to marijuana buyers to \u003ca href=\"https://www.usatoday.com/story/money/2019/04/19/4-20-ben-jerrys-offers-free-ice-some-california-pot-buyers/3520130002/\">raise awareness about racial inequities in the criminal justice system\u003c/a>. Earlier this year, \u003ca href=\"https://www.ufcw.org/actions/campaign/ben-jerrys-union/\">Ben & Jerry’s workers\u003c/a> in Vermont ratified their \u003ca href=\"https://www.rakevt.org/2024/01/18/ben-jerrys-workers-ratify-landmark-first-union-contract/\">first union contract\u003c/a>.\u003c/p>\n\u003cp>The annual free ice cream day went on hold during the pandemic, but returned in 2023.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>See the Ben & Jerry’s locations giving out free ice cream on April 16 below:\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003cbr>\nHaight-Ashbury (1480 Haight Street, San Francisco)\u003cbr>\nFisherman’s Wharf (Pier 41, San Francisco)\u003cbr>\nThe Argonaut Hotel (475 Jefferson Street, near Fisherman’s Wharf, San Francisco)\u003c/p>\n\u003cp>\u003cstrong>Oakland\u003c/strong>\u003cbr>\nJack London Square (505 Embarcadero W., Oakland)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Napa\u003c/strong>\u003cbr>\nDowntown Napa (1136 Main St., Napa)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If free ice cream sounds like a rewarding encore to finishing your taxes, look no further: Ben & Jerry’s is giving away free ice cream at its storefronts for eight hours, from noon–8 p.m., on Tuesday, April 16.\u003c/p>\n\u003cp>Visitors get one cone or cup each per visit and, notably, can come back as many times as they want on Tuesday for more. There is no catch — just walk up and leave with any flavor of your choice.\u003c/p>\n\u003cp>The company started Free Cone Day at its U.S. shops in 1993, and boasts that by 2015, it began giving away over 1 million cones in a single day.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Ben & Jerry’s has also given away free ice cream on special occasions to \u003ca href=\"https://www.sfchronicle.com/local/article/Ben-Jerry-s-giving-away-ice-cream-for-police-15350523.php\">support police accountability\u003c/a>, and to marijuana buyers to \u003ca href=\"https://www.usatoday.com/story/money/2019/04/19/4-20-ben-jerrys-offers-free-ice-some-california-pot-buyers/3520130002/\">raise awareness about racial inequities in the criminal justice system\u003c/a>. Earlier this year, \u003ca href=\"https://www.ufcw.org/actions/campaign/ben-jerrys-union/\">Ben & Jerry’s workers\u003c/a> in Vermont ratified their \u003ca href=\"https://www.rakevt.org/2024/01/18/ben-jerrys-workers-ratify-landmark-first-union-contract/\">first union contract\u003c/a>.\u003c/p>\n\u003cp>The annual free ice cream day went on hold during the pandemic, but returned in 2023.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>See the Ben & Jerry’s locations giving out free ice cream on April 16 below:\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003cbr>\nHaight-Ashbury (1480 Haight Street, San Francisco)\u003cbr>\nFisherman’s Wharf (Pier 41, San Francisco)\u003cbr>\nThe Argonaut Hotel (475 Jefferson Street, near Fisherman’s Wharf, San Francisco)\u003c/p>\n\u003cp>\u003cstrong>Oakland\u003c/strong>\u003cbr>\nJack London Square (505 Embarcadero W., Oakland)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Napa\u003c/strong>\u003cbr>\nDowntown Napa (1136 Main St., Napa)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Is Conan O’Brien the Most Perfect ‘Hot Ones’ Guest Ever?",
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"content": "\u003cp>By now, someone’s probably sent you the clip of \u003ca href=\"https://www.youtube.com/watch?v=FALlhXl6CmA\">Conan O’Brien on the internet series \u003cem>Hot Ones\u003c/em>\u003c/a>, going full chaos gremlin: red-cheeked, sweating, drooling, his face smeared with hot sauce and bellowing about seizing the moment (“This isn’t a bit! This is LIIIIIFE!”). He looks crazed. If you haven’t yet seen that clip, sit tight. It’s going viral, as the kids used to say.\u003c/p>\n\u003cp>And it’s not the first time. You know that Paul Rudd meme, where \u003ca href=\"https://www.youtube.com/watch?v=3Yd3lQVbkYc\">he grins widely, radiating warmth and camaraderie\u003c/a> (“Hey. Look at us.”)? That’s from \u003cem>Hot Ones\u003c/em>, too.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-13955916\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/giphy.gif\" alt=\"\" width=\"480\" height=\"270\">\u003c/p>\n\u003cp>Ditto \u003ca href=\"https://www.youtube.com/watch?v=1ntwS9EbaQ8\">Jennifer Lawrence panicking and laugh-sobbing\u003c/a> (“What do you mean? What do you MEAN?”).\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-13955917\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/giphy-1.gif\" alt=\"\" width=\"480\" height=\"318\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now it’s Conan’s turn. He turned up on the show to promote\u003ca href=\"https://www.youtube.com/watch?v=eDFFY6swDY0\"> his new Max travel series \u003c/a>and wasted no time seizing control of the interview and the premise itself. O’Brien is known as a performer who can’t help but be “on” all the time, no matter the size of his audience. When he wrote on \u003cem>The Simpsons\u003c/em>, he and his colleagues in the writers’ room would be sitting around a table; they’d be pitching jokes, and he’d be miming an elaborate routine in which he was an astronaut strapping himself into a rocket ship — all for the benefit of the guys across the table from him. On his podcast,\u003cem> Conan O’Brien Needs a Friend\u003c/em>, he tosses out an incessant series of bits to the delight (mostly) of his producer and assistant. There’s a restless, needy quality to his comedy that would be worrisome if his instincts weren’t so sharp if he wasn’t funny as he is.\u003c/p>\n\u003ch3>The perfect guest?\u003c/h3>\n\u003cp>But before we unpack how and why O’Brien just became the best \u003cem>Hot Ones\u003c/em> guest ever, we need to consider the show itself.\u003c/p>\n\u003cp>The first time you heard the premise of \u003cem>Hot Ones\u003c/em>, the YouTube series on which celebrities are interviewed by the affable and scrupulously well-prepared host Sean Evans as they consume a series of increasingly spicy buffalo wings, you probably thought it sounded like a dumb gimmick. Then you probably started poking around to see if any of your favorite celebrities had been a guest. Then you watched one episode. And then, it was all over.\u003c/p>\n\u003cp>[aside postid='arts_13952823']There are entire Reddit forums dedicated to ranking which \u003cem>Hot Ones\u003c/em> guests are “the best,” but determining that involves a very subjective calculus. Some want to see guests melt down; others want them to power through without breaking a sweat. Some watch in the hope that they’ll gain new insights into the personality of a given celebrity as the various hot sauces start to dissolve their pat, media-trained soundbites like the blood of the \u003ca href=\"https://www.youtube.com/watch?v=gEqHJ1tomnk\">Xenomorph eats through the Nostromo\u003c/a>.\u003c/p>\n\u003cp>The good news is that there’s a \u003cem>Hot Ones\u003c/em> episode for whatever you’re looking for. Different guests react very differently, and your favorite episode may not be anyone else’s.\u003c/p>\n\u003cp>For me, a great guest has to come in with hubris — the excessive pride of tragic heroes — because they bring their own narrative arc to the endeavor. Because Idris Elba approached the challenge with dismissive bravado, \u003ca href=\"https://www.youtube.com/watch?v=tYRS0aXaBC8\">his downfall — coughing, sweating, swearing, mock-threatening a producer\u003c/a> — was all the more satisfying. Ditto \u003ca href=\"https://www.youtube.com/watch?v=U9DyHthJ6LA\">Gordon Ramsay\u003c/a>.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=A7ClNliCW0w\u003c/p>\n\u003cp>But it’s also delightful when an episode seems to confirm your pre-existing impression of a guest. Padma Lakshmi \u003ca href=\"https://www.youtube.com/watch?v=p-P5-7eV9GE\">stayed cool in every sense of the word \u003c/a>as she answered Evans’ questions and commented insightfully on the flavor profiles of the various sauces (even the infamous Da Bomb, which clocks in at 119,700 Scoville units and reportedly tastes as if kerosene were angry at you).\u003c/p>\n\u003cp>\u003ca href=\"https://www.youtube.com/watch?v=2-cQ_Wtv0sQ\">Elijah Wood\u003c/a>, \u003ca href=\"https://www.youtube.com/watch?v=qxGmGGmvFD8\">Tom Holland\u003c/a> and \u003ca href=\"https://www.youtube.com/watch?v=uBJq-XCP27c\">Michael Cera\u003c/a> demonstrated a deep knowledge of the show, endearing them to fans. Alton Brown brought a \u003ca href=\"https://www.youtube.com/watch?v=T1-k7VYwsHg\">know-it-all diffidence\u003c/a>, which was not particularly endearing. \u003ca href=\"https://www.youtube.com/watch?v=3_9v-7rtVDk\">Key & Peele \u003c/a>belong to that cohort of guests who turn on the host hilariously (see also: \u003ca href=\"https://www.youtube.com/watch?v=_sZH-psg9yE\">Shaq\u003c/a>, \u003ca href=\"https://www.youtube.com/watch?v=8Lvrikv6oPs\">Bill Burr\u003c/a>, \u003ca href=\"https://www.youtube.com/watch?v=Tdje6vlVXuA\">Lizzo\u003c/a>, \u003ca href=\"https://www.youtube.com/watch?v=f4lxK6EU04k\">Michael Rapaport\u003c/a>, \u003ca href=\"https://www.youtube.com/watch?v=A5YxwFgRRCI\">Ed Helms\u003c/a>). \u003ca href=\"https://www.youtube.com/watch?v=qaoEyTZpv18\">Lorde\u003c/a>, \u003ca href=\"https://www.youtube.com/watch?v=UGuC6wunr-I&t=1s\">Jenna Ortega\u003c/a>, \u003ca href=\"https://www.youtube.com/watch?v=ZgQMW4eVrzw\">Charlize Theron\u003c/a> and \u003ca href=\"https://www.youtube.com/watch?v=t69oHRPb4E8\">Rachael Ray\u003c/a> weren’t bothered by the heat.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=7SuBAKIHdLU\u003c/p>\n\u003cp>Many guests have raved about interviewer Sean Evans over the years. Specifically, they’ve marveled at his questions, which are both deeply researched and novel. It’s fun to watch celebrities who have repeatedly spent their careers answering the same questions on press junkets realize that they’ve just been asked a question about something they dearly love and no one else has ever asked them about.\u003c/p>\n\u003cp>And it’s true — Evans is a good interviewer. But as a host myself, I’d love to hear him give his researchers some of the love he gets from guests. And if I have any quibble with the show, it’s that Evans is so thoroughly prepared that his questions always sound more like written English than spoken English; there’s a formality in the wording that doesn’t quite jibe with the looseness of the chemistry the show aims for.\u003c/p>\n\u003ch3>Now, about that Conan episode.\u003c/h3>\n\u003cblockquote class=\"tiktok-embed\" style=\"max-width: 605px;min-width: 325px\" cite=\"https://www.tiktok.com/@firstwefeast/video/7356962983794314539\" data-video-id=\"7356962983794314539\">\n\u003csection>\u003ca title=\"@firstwefeast\" href=\"https://www.tiktok.com/@firstwefeast?refer=embed\" target=\"_blank\" rel=\"noopener\">@firstwefeast\u003c/a> @Team Coco \u003ca title=\"♬ original sound - Firstwefeast\" href=\"https://www.tiktok.com/music/original-sound-7356963250321230634?refer=embed\" target=\"_blank\" rel=\"noopener\">♬ original sound – Firstwefeast\u003c/a>\u003c/section>\n\u003c/blockquote>\n\u003cp>[tiktok]\u003c/p>\n\u003cp>Conan has catapulted himself to the top of the list of \u003cem>Hot Ones\u003c/em> All-Stars because he knew exactly what he was getting into and what he had to do.\u003c/p>\n\u003ch3>1. He came prepared\u003c/h3>\n\u003cp>Conan brought along a human bit. He introduced us to his personal doctor (actually longtime writer and producer José Arroyo). It felt like an old-school show-biz gag, something you could picture Johnny Carson or Steve Allen doing. O’Brien’s ability to genuflect to his comedy forbears while striking out and doing something ridiculous on his own has endeared him to millions.\u003c/p>\n\u003ch3>2. He came to conquer\u003c/h3>\n\u003cp>Conan not only demonstrated a breezy familiarity with the show, but he also wasted little time ridiculing its premise (“What’s WRONG with you people? You don’t know what real danger looks like anymore!”).\u003c/p>\n\u003ch3>3. He was, predictably, nuts\u003c/h3>\n\u003cp>\u003cem>Hot Ones\u003c/em> fans talk admiringly about the Padmas and the Charlizes – celebrities who run the show’s gauntlet without being bothered by the heat. Conan decided that he wouldn’t just mock the show’s premise; he’d put every previous guest who shrugged off the sauces’ spiciness to shame. He used his innate comic sensibility — that artisanal mix of restless/needy — to achieve icon status.\u003c/p>\n\u003cp>He didn’t merely dab the wings with hot sauce; he doused them with it. He loaded them up and smeared them across the table until they were laden with every stray drop. He licked them — lovingly, yet somehow angrily at the same time. He spread them across his face like woad; he slathered them around his nipples. He guzzled Da Bomb straight from the bottle.\u003c/p>\n\u003cp>I’ll say that again:\u003cem> He guzzled Da Bomb straight from the bottle! \u003c/em>\u003c/p>\n\u003cp>More importantly, He committed to the bit. Completely. Consummately.\u003c/p>\n\u003cp>He kept up the show of not being bothered, even as his face began to redden and his brow began to sweat. He kept it up, even as he started to drool, guzzle milk, pant, and give increasingly abstruse, rambling answers to Evans’ questions. And all that red sauce around his mouth made him look like an extra from \u003cem>Cannibal Holocaust\u003c/em> if it had been set in County Cork.\u003c/p>\n\u003cp>[aside postid='arts_13955884']Even those of us who delighted in, say, an Aubrey Plaza managing to maintain her too-cool-for-school composure even as \u003ca href=\"https://www.youtube.com/watch?v=iS68LmqFVeA\">she snorted milk up her nose\u003c/a> to cool the burn had never seen anything like this. We likely never will again.\u003c/p>\n\u003cp>Conan was so clearly suffering, and he’d done it to himself. We knew that because A. we have eyes, and B. because he began the interview by joking that, growing up as he did in an Irish household, “I never saw a spice until I was about 52 years old.” And yet here he’d joyously hurled himself into a swirling miasma of extreme pain and gastric distress, all for a lousy YouTube show bit, just to be an idiot capering for our delight in the global village.\u003c/p>\n\u003cp>We watched in helpless confusion and wonder (and a bit of fear) as he strapped himself into that rocket and took off.\u003c/p>\n\u003cp>Fans of \u003cem>Hot Ones\u003c/em> refer to those celebrities who make it through the sauces without complaint as Spice Lords.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This week, Conan O’Brien went them all one better. Not because he could endure the spice but because he gave himself over to it. He became a Spice Legend.\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2024 NPR. To see more, \u003ca href=\"https://www.npr.org\">visit NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Is+Conan+O%27Brien+the+best+%27Hot+Ones%27+guest+ever%3F+Discuss.&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>By now, someone’s probably sent you the clip of \u003ca href=\"https://www.youtube.com/watch?v=FALlhXl6CmA\">Conan O’Brien on the internet series \u003cem>Hot Ones\u003c/em>\u003c/a>, going full chaos gremlin: red-cheeked, sweating, drooling, his face smeared with hot sauce and bellowing about seizing the moment (“This isn’t a bit! This is LIIIIIFE!”). He looks crazed. If you haven’t yet seen that clip, sit tight. It’s going viral, as the kids used to say.\u003c/p>\n\u003cp>And it’s not the first time. You know that Paul Rudd meme, where \u003ca href=\"https://www.youtube.com/watch?v=3Yd3lQVbkYc\">he grins widely, radiating warmth and camaraderie\u003c/a> (“Hey. Look at us.”)? That’s from \u003cem>Hot Ones\u003c/em>, too.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-13955916\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/giphy.gif\" alt=\"\" width=\"480\" height=\"270\">\u003c/p>\n\u003cp>Ditto \u003ca href=\"https://www.youtube.com/watch?v=1ntwS9EbaQ8\">Jennifer Lawrence panicking and laugh-sobbing\u003c/a> (“What do you mean? What do you MEAN?”).\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-13955917\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/giphy-1.gif\" alt=\"\" width=\"480\" height=\"318\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now it’s Conan’s turn. He turned up on the show to promote\u003ca href=\"https://www.youtube.com/watch?v=eDFFY6swDY0\"> his new Max travel series \u003c/a>and wasted no time seizing control of the interview and the premise itself. O’Brien is known as a performer who can’t help but be “on” all the time, no matter the size of his audience. When he wrote on \u003cem>The Simpsons\u003c/em>, he and his colleagues in the writers’ room would be sitting around a table; they’d be pitching jokes, and he’d be miming an elaborate routine in which he was an astronaut strapping himself into a rocket ship — all for the benefit of the guys across the table from him. On his podcast,\u003cem> Conan O’Brien Needs a Friend\u003c/em>, he tosses out an incessant series of bits to the delight (mostly) of his producer and assistant. There’s a restless, needy quality to his comedy that would be worrisome if his instincts weren’t so sharp if he wasn’t funny as he is.\u003c/p>\n\u003ch3>The perfect guest?\u003c/h3>\n\u003cp>But before we unpack how and why O’Brien just became the best \u003cem>Hot Ones\u003c/em> guest ever, we need to consider the show itself.\u003c/p>\n\u003cp>The first time you heard the premise of \u003cem>Hot Ones\u003c/em>, the YouTube series on which celebrities are interviewed by the affable and scrupulously well-prepared host Sean Evans as they consume a series of increasingly spicy buffalo wings, you probably thought it sounded like a dumb gimmick. Then you probably started poking around to see if any of your favorite celebrities had been a guest. Then you watched one episode. And then, it was all over.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>There are entire Reddit forums dedicated to ranking which \u003cem>Hot Ones\u003c/em> guests are “the best,” but determining that involves a very subjective calculus. Some want to see guests melt down; others want them to power through without breaking a sweat. Some watch in the hope that they’ll gain new insights into the personality of a given celebrity as the various hot sauces start to dissolve their pat, media-trained soundbites like the blood of the \u003ca href=\"https://www.youtube.com/watch?v=gEqHJ1tomnk\">Xenomorph eats through the Nostromo\u003c/a>.\u003c/p>\n\u003cp>The good news is that there’s a \u003cem>Hot Ones\u003c/em> episode for whatever you’re looking for. Different guests react very differently, and your favorite episode may not be anyone else’s.\u003c/p>\n\u003cp>For me, a great guest has to come in with hubris — the excessive pride of tragic heroes — because they bring their own narrative arc to the endeavor. Because Idris Elba approached the challenge with dismissive bravado, \u003ca href=\"https://www.youtube.com/watch?v=tYRS0aXaBC8\">his downfall — coughing, sweating, swearing, mock-threatening a producer\u003c/a> — was all the more satisfying. Ditto \u003ca href=\"https://www.youtube.com/watch?v=U9DyHthJ6LA\">Gordon Ramsay\u003c/a>.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/A7ClNliCW0w'\n title='//www.youtube.com/embed/A7ClNliCW0w'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>But it’s also delightful when an episode seems to confirm your pre-existing impression of a guest. Padma Lakshmi \u003ca href=\"https://www.youtube.com/watch?v=p-P5-7eV9GE\">stayed cool in every sense of the word \u003c/a>as she answered Evans’ questions and commented insightfully on the flavor profiles of the various sauces (even the infamous Da Bomb, which clocks in at 119,700 Scoville units and reportedly tastes as if kerosene were angry at you).\u003c/p>\n\u003cp>\u003ca href=\"https://www.youtube.com/watch?v=2-cQ_Wtv0sQ\">Elijah Wood\u003c/a>, \u003ca href=\"https://www.youtube.com/watch?v=qxGmGGmvFD8\">Tom Holland\u003c/a> and \u003ca href=\"https://www.youtube.com/watch?v=uBJq-XCP27c\">Michael Cera\u003c/a> demonstrated a deep knowledge of the show, endearing them to fans. Alton Brown brought a \u003ca href=\"https://www.youtube.com/watch?v=T1-k7VYwsHg\">know-it-all diffidence\u003c/a>, which was not particularly endearing. \u003ca href=\"https://www.youtube.com/watch?v=3_9v-7rtVDk\">Key & Peele \u003c/a>belong to that cohort of guests who turn on the host hilariously (see also: \u003ca href=\"https://www.youtube.com/watch?v=_sZH-psg9yE\">Shaq\u003c/a>, \u003ca href=\"https://www.youtube.com/watch?v=8Lvrikv6oPs\">Bill Burr\u003c/a>, \u003ca href=\"https://www.youtube.com/watch?v=Tdje6vlVXuA\">Lizzo\u003c/a>, \u003ca href=\"https://www.youtube.com/watch?v=f4lxK6EU04k\">Michael Rapaport\u003c/a>, \u003ca href=\"https://www.youtube.com/watch?v=A5YxwFgRRCI\">Ed Helms\u003c/a>). \u003ca href=\"https://www.youtube.com/watch?v=qaoEyTZpv18\">Lorde\u003c/a>, \u003ca href=\"https://www.youtube.com/watch?v=UGuC6wunr-I&t=1s\">Jenna Ortega\u003c/a>, \u003ca href=\"https://www.youtube.com/watch?v=ZgQMW4eVrzw\">Charlize Theron\u003c/a> and \u003ca href=\"https://www.youtube.com/watch?v=t69oHRPb4E8\">Rachael Ray\u003c/a> weren’t bothered by the heat.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/7SuBAKIHdLU'\n title='//www.youtube.com/embed/7SuBAKIHdLU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Many guests have raved about interviewer Sean Evans over the years. Specifically, they’ve marveled at his questions, which are both deeply researched and novel. It’s fun to watch celebrities who have repeatedly spent their careers answering the same questions on press junkets realize that they’ve just been asked a question about something they dearly love and no one else has ever asked them about.\u003c/p>\n\u003cp>And it’s true — Evans is a good interviewer. But as a host myself, I’d love to hear him give his researchers some of the love he gets from guests. And if I have any quibble with the show, it’s that Evans is so thoroughly prepared that his questions always sound more like written English than spoken English; there’s a formality in the wording that doesn’t quite jibe with the looseness of the chemistry the show aims for.\u003c/p>\n\u003ch3>Now, about that Conan episode.\u003c/h3>\n\u003cblockquote class=\"tiktok-embed\" style=\"max-width: 605px;min-width: 325px\" cite=\"https://www.tiktok.com/@firstwefeast/video/7356962983794314539\" data-video-id=\"7356962983794314539\">\n\u003csection>\u003ca title=\"@firstwefeast\" href=\"https://www.tiktok.com/@firstwefeast?refer=embed\" target=\"_blank\" rel=\"noopener\">@firstwefeast\u003c/a> @Team Coco \u003ca title=\"♬ original sound - Firstwefeast\" href=\"https://www.tiktok.com/music/original-sound-7356963250321230634?refer=embed\" target=\"_blank\" rel=\"noopener\">♬ original sound – Firstwefeast\u003c/a>\u003c/section>\n\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Conan has catapulted himself to the top of the list of \u003cem>Hot Ones\u003c/em> All-Stars because he knew exactly what he was getting into and what he had to do.\u003c/p>\n\u003ch3>1. He came prepared\u003c/h3>\n\u003cp>Conan brought along a human bit. He introduced us to his personal doctor (actually longtime writer and producer José Arroyo). It felt like an old-school show-biz gag, something you could picture Johnny Carson or Steve Allen doing. O’Brien’s ability to genuflect to his comedy forbears while striking out and doing something ridiculous on his own has endeared him to millions.\u003c/p>\n\u003ch3>2. He came to conquer\u003c/h3>\n\u003cp>Conan not only demonstrated a breezy familiarity with the show, but he also wasted little time ridiculing its premise (“What’s WRONG with you people? You don’t know what real danger looks like anymore!”).\u003c/p>\n\u003ch3>3. He was, predictably, nuts\u003c/h3>\n\u003cp>\u003cem>Hot Ones\u003c/em> fans talk admiringly about the Padmas and the Charlizes – celebrities who run the show’s gauntlet without being bothered by the heat. Conan decided that he wouldn’t just mock the show’s premise; he’d put every previous guest who shrugged off the sauces’ spiciness to shame. He used his innate comic sensibility — that artisanal mix of restless/needy — to achieve icon status.\u003c/p>\n\u003cp>He didn’t merely dab the wings with hot sauce; he doused them with it. He loaded them up and smeared them across the table until they were laden with every stray drop. He licked them — lovingly, yet somehow angrily at the same time. He spread them across his face like woad; he slathered them around his nipples. He guzzled Da Bomb straight from the bottle.\u003c/p>\n\u003cp>I’ll say that again:\u003cem> He guzzled Da Bomb straight from the bottle! \u003c/em>\u003c/p>\n\u003cp>More importantly, He committed to the bit. Completely. Consummately.\u003c/p>\n\u003cp>He kept up the show of not being bothered, even as his face began to redden and his brow began to sweat. He kept it up, even as he started to drool, guzzle milk, pant, and give increasingly abstruse, rambling answers to Evans’ questions. And all that red sauce around his mouth made him look like an extra from \u003cem>Cannibal Holocaust\u003c/em> if it had been set in County Cork.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Even those of us who delighted in, say, an Aubrey Plaza managing to maintain her too-cool-for-school composure even as \u003ca href=\"https://www.youtube.com/watch?v=iS68LmqFVeA\">she snorted milk up her nose\u003c/a> to cool the burn had never seen anything like this. We likely never will again.\u003c/p>\n\u003cp>Conan was so clearly suffering, and he’d done it to himself. We knew that because A. we have eyes, and B. because he began the interview by joking that, growing up as he did in an Irish household, “I never saw a spice until I was about 52 years old.” And yet here he’d joyously hurled himself into a swirling miasma of extreme pain and gastric distress, all for a lousy YouTube show bit, just to be an idiot capering for our delight in the global village.\u003c/p>\n\u003cp>We watched in helpless confusion and wonder (and a bit of fear) as he strapped himself into that rocket and took off.\u003c/p>\n\u003cp>Fans of \u003cem>Hot Ones\u003c/em> refer to those celebrities who make it through the sauces without complaint as Spice Lords.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This week, Conan O’Brien went them all one better. Not because he could endure the spice but because he gave himself over to it. He became a Spice Legend.\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2024 NPR. To see more, \u003ca href=\"https://www.npr.org\">visit NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Is+Conan+O%27Brien+the+best+%27Hot+Ones%27+guest+ever%3F+Discuss.&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_13955888\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955888\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi.jpg\" alt=\"A spread of Indian food on an outdoor table, including a rice combination tray, two samosas, a mango lassi and a plate of dahi puri. A man puts one of the dahi puri in his mouth.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Near midnight, all of the tables outside of Apni Mandi were occupied by diners feasting on chaat and curry. The Sunnyvale grocery store serves hot food 24 hours. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>One of my personal oddities is that I love going to the grocery store late at night, strolling the fluorescent-lit aisles of my local Safeway a few minutes before closing, when the place resembles a ghost town. There is a sort of Zen-like quietude, I find, to being the only person in the freezer aisle picking out a tub of ice cream, or contemplating the 17 different varieties of instant noodles. In these days of still-mostly-remote work, sometimes it’s the only time I leave the house all day.\u003c/p>\n\u003cp>Not that any of this could have prepared me for the mind-boggling crowd of produce browsers, chai drinkers and late-night snackers; the heaps of bagged spices and upbeat Bhangra music; and, all together, the glorious chaos of an Indian grocery store at midnight. Specifically, the 24-hour \u003ca href=\"https://apnabazar.com/\">Apni Mandi\u003c/a> (formerly \u003ca href=\"https://www.instagram.com/sunnyvale_adda/\">Apna Bazar\u003c/a>) supermarket in Sunnyvale.\u003c/p>\n\u003cp>Of course, it was news to us that there even \u003ci>is \u003c/i>a 24-hour Indian grocery store in the Bay Area, much less one that sells hot vegetarian curries and chaat at all hours of the night. But even knowing that the place existed in theory, we were amazed to see just how many people — all ages, almost exclusively South Asian — had come to the grocery store past 11 o’clock at night. Outside, the eight or nine umbrella-topped tables in front of the store were all occupied by groups of friends making happy conversation over spreads of roti, curry platters and pani puri, devouring the food in the half-darkness. The only light came from the big, neon-yellow “Apni Mandi” sign glowing overhead.\u003c/p>\n\u003cp>Inside, the aisles were jam-packed with shoppers loading their carts with various sundries — a bag of onions, a bunch of half-ripe bananas, some Maggi noodles. More than a few just stood there chatting with a cup of (quite tasty) hot chai in hand, poured from the free chai dispenser at one end of the store. Others stood in line at a kiosk dedicated to selling assorted Indian cakes and sweets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If my typical late-night grocery jaunts are more of a soothing, slightly antisocial balm, this felt electric — reminiscent of my favorite night markets in Asia.\u003c/p>\n\u003cfigure id=\"attachment_13955889\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955889\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside.jpg\" alt=\"A crowd of people waiting in line to order food inside an Indian grocery store. \" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The longest line is at the hot food kiosk, where customers can choose from a variety of chaat, flatbreads and vegetarian curries. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By far the longest of the lines was the one for hot food. For 24 hours a day, customers can choose from an assortment of chaat, flatbreads and vegetarian curries, a \u003ca href=\"https://www.yelp.com/biz_photos/apna-bazar-sunnyvale?select=3570jvAKSEfKa0hWChZlHg\">rotating selection\u003c/a> of which are displayed in Apni Mandi’s steam table setup. There is, I’ll admit, a certain intimidation factor to ordering here if you’re a first-timer not fluent in the vocabulary of kulchas and bhaturas. When you get to the front of the line, none of the curries are labeled, nor is it obvious what anything on the chaat menu even \u003ci>is\u003c/i> if you haven’t had it before, and the long line behind you might add to the pressure.\u003c/p>\n\u003cp>But look: My feeling is that it’s healthy and character-building for every American to experience this mild level of discomfort at least once in a while — and when it’s in the service of procuring delicious food, who can complain? For the record, Apni Mandi’s friendly employees were happy to answer our questions, and, in a pinch, the smile-and-point method works perfectly well.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13954983,arts_13954112,arts_13954597']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>For just $8.99, the thali platter comes with rice, onions, roti and your choice of two of the day’s curries. The kadhi pakora was savory and tangy, with bits of vegetable fritter that had soaked in the sauce until they were pleasantly soggy. On the other end of the flavor spectrum, the paneer makhani was a chunky tomato-based curry with a wonderful zip of heat. Lunch, dinner, 3 a.m. snack, it doesn’t matter: This thali would make a fantastic meal at any time of day.\u003c/p>\n\u003cp>But really, everything we wound up ordering was delicious (and absurdly reasonable in price). The market’s hallmarks include its fresh, fat samosas, which come two to an order, with an aggressively well-spiced potato filling — the perfect thing to help you sort yourself out if you’ve had a little too much to drink. And the dahi puri are simply a delight: Close cousins to the better-known pani puri, the crispy semolina shells are topped with spices, tamarind chutney, yogurt and little crispy noodles. Try fitting the whole thing in your mouth at once for the ideal tangy-spicy-sweet bite.\u003c/p>\n\u003cp>With apologies, then, to my local Safeway, let us give praise to the 24-hour Indian grocer — to the pleasures of the hot food stand and the prospect of leaving home at midnight for the express purpose of sipping hot chai with friends in the produce aisle. Now that I’ve experienced it in all its glory, I’m afraid there’s no turning back.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/sunnyvale_adda/\">\u003ci>Apni Mandi\u003c/i>\u003c/a>\u003ci> is open 24/7 at 1111 W. El Camino Real Ste. 107 in Sunnyvale.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13955888\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955888\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi.jpg\" alt=\"A spread of Indian food on an outdoor table, including a rice combination tray, two samosas, a mango lassi and a plate of dahi puri. A man puts one of the dahi puri in his mouth.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Near midnight, all of the tables outside of Apni Mandi were occupied by diners feasting on chaat and curry. The Sunnyvale grocery store serves hot food 24 hours. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>One of my personal oddities is that I love going to the grocery store late at night, strolling the fluorescent-lit aisles of my local Safeway a few minutes before closing, when the place resembles a ghost town. There is a sort of Zen-like quietude, I find, to being the only person in the freezer aisle picking out a tub of ice cream, or contemplating the 17 different varieties of instant noodles. In these days of still-mostly-remote work, sometimes it’s the only time I leave the house all day.\u003c/p>\n\u003cp>Not that any of this could have prepared me for the mind-boggling crowd of produce browsers, chai drinkers and late-night snackers; the heaps of bagged spices and upbeat Bhangra music; and, all together, the glorious chaos of an Indian grocery store at midnight. Specifically, the 24-hour \u003ca href=\"https://apnabazar.com/\">Apni Mandi\u003c/a> (formerly \u003ca href=\"https://www.instagram.com/sunnyvale_adda/\">Apna Bazar\u003c/a>) supermarket in Sunnyvale.\u003c/p>\n\u003cp>Of course, it was news to us that there even \u003ci>is \u003c/i>a 24-hour Indian grocery store in the Bay Area, much less one that sells hot vegetarian curries and chaat at all hours of the night. But even knowing that the place existed in theory, we were amazed to see just how many people — all ages, almost exclusively South Asian — had come to the grocery store past 11 o’clock at night. Outside, the eight or nine umbrella-topped tables in front of the store were all occupied by groups of friends making happy conversation over spreads of roti, curry platters and pani puri, devouring the food in the half-darkness. The only light came from the big, neon-yellow “Apni Mandi” sign glowing overhead.\u003c/p>\n\u003cp>Inside, the aisles were jam-packed with shoppers loading their carts with various sundries — a bag of onions, a bunch of half-ripe bananas, some Maggi noodles. More than a few just stood there chatting with a cup of (quite tasty) hot chai in hand, poured from the free chai dispenser at one end of the store. Others stood in line at a kiosk dedicated to selling assorted Indian cakes and sweets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If my typical late-night grocery jaunts are more of a soothing, slightly antisocial balm, this felt electric — reminiscent of my favorite night markets in Asia.\u003c/p>\n\u003cfigure id=\"attachment_13955889\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955889\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside.jpg\" alt=\"A crowd of people waiting in line to order food inside an Indian grocery store. \" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/apnimandi-inside-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The longest line is at the hot food kiosk, where customers can choose from a variety of chaat, flatbreads and vegetarian curries. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By far the longest of the lines was the one for hot food. For 24 hours a day, customers can choose from an assortment of chaat, flatbreads and vegetarian curries, a \u003ca href=\"https://www.yelp.com/biz_photos/apna-bazar-sunnyvale?select=3570jvAKSEfKa0hWChZlHg\">rotating selection\u003c/a> of which are displayed in Apni Mandi’s steam table setup. There is, I’ll admit, a certain intimidation factor to ordering here if you’re a first-timer not fluent in the vocabulary of kulchas and bhaturas. When you get to the front of the line, none of the curries are labeled, nor is it obvious what anything on the chaat menu even \u003ci>is\u003c/i> if you haven’t had it before, and the long line behind you might add to the pressure.\u003c/p>\n\u003cp>But look: My feeling is that it’s healthy and character-building for every American to experience this mild level of discomfort at least once in a while — and when it’s in the service of procuring delicious food, who can complain? For the record, Apni Mandi’s friendly employees were happy to answer our questions, and, in a pinch, the smile-and-point method works perfectly well.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>For just $8.99, the thali platter comes with rice, onions, roti and your choice of two of the day’s curries. The kadhi pakora was savory and tangy, with bits of vegetable fritter that had soaked in the sauce until they were pleasantly soggy. On the other end of the flavor spectrum, the paneer makhani was a chunky tomato-based curry with a wonderful zip of heat. Lunch, dinner, 3 a.m. snack, it doesn’t matter: This thali would make a fantastic meal at any time of day.\u003c/p>\n\u003cp>But really, everything we wound up ordering was delicious (and absurdly reasonable in price). The market’s hallmarks include its fresh, fat samosas, which come two to an order, with an aggressively well-spiced potato filling — the perfect thing to help you sort yourself out if you’ve had a little too much to drink. And the dahi puri are simply a delight: Close cousins to the better-known pani puri, the crispy semolina shells are topped with spices, tamarind chutney, yogurt and little crispy noodles. Try fitting the whole thing in your mouth at once for the ideal tangy-spicy-sweet bite.\u003c/p>\n\u003cp>With apologies, then, to my local Safeway, let us give praise to the 24-hour Indian grocer — to the pleasures of the hot food stand and the prospect of leaving home at midnight for the express purpose of sipping hot chai with friends in the produce aisle. Now that I’ve experienced it in all its glory, I’m afraid there’s no turning back.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/sunnyvale_adda/\">\u003ci>Apni Mandi\u003c/i>\u003c/a>\u003ci> is open 24/7 at 1111 W. El Camino Real Ste. 107 in Sunnyvale.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "‘Food, Inc. 2’ Revisits Food System, Sees Reason for Frustration and a Little Hope",
"headTitle": "‘Food, Inc. 2’ Revisits Food System, Sees Reason for Frustration and a Little Hope | KQED",
"content": "\u003cp>The makers of the influential 2008 documentary \u003cem>Food, Inc.\u003c/em> never planned to make a sequel. They figured they’d said it all in their harrowing look at a broken, unsustainable food system — a system led, they argued, by a few multinational corporations whose monopoly squeezes out local farmers, mistreats animals, workers and the soil itself, and makes all of us less healthy.\u003c/p>\n\u003cp>But 16 years after that Oscar-nominated film, they’re back with \u003cem>Food, Inc. 2\u003c/em>. What happened? Well, first of all, the pandemic — an event that both strained our food system and revealed its precariousness, they say.\u003c/p>\n\u003cp>Also, the filmmakers suggest, it was perhaps naive to assume that informed, ethical shoppers could alone reverse such an entrenched narrative. “You can change the world with every bite,” the first film had argued, urging consumers to buy local and organic, patronize farmer’s markets, demand healthy school lunches and most of all, read labels and understand what they’re eating.\u003c/p>\n\u003cp>[aside postid='arts_13955639']Now, much of that is happening. But some problems have worsened, and new ones have emerged. “We really thought we could change the system one bite at a time,” says investigative author and producer Michael Pollan (\u003cem>The Omnivore’s Dilemma\u003c/em>), who’s back with frequent commentary along with fellow author/producer Eric Schlosser (\u003cem>Fast Food Nation\u003c/em>). “As important as that is, it’s not enough.”\u003c/p>\n\u003cp>Directed by Robert Kenner and Melissa Robledo, the new film begins, as did the first, with an inspiring image out of a painting — here, a tractor gliding along a field of crops under a glistening sun. If you’ve seen the original, you’ll know such a scene will soon yield to images of unsavory assembly lines, “kill floors” at slaughterhouses, or workers earning pennies in fields.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A lot has happened since 2008. More people are interested in what they’re eating and where it’s from. Farmer’s markets are everywhere, and supermarkets carry organic and GMO-free food, because consumers want it.\u003c/p>\n\u003cp>But, Pollan reminds us, the industry is still dominated “by a handful of very large and very powerful companies.” In normal times this power is invisible, but when the pandemic hit, the curtain was peeled back, he says. We see images of countless hogs euthanized because they couldn’t be processed, and farms disposing of perfectly good milk. At the same time, many supermarket shelves were empty, and people lined up in their cars, hungry. This, the film argues, is what happens when only a few companies are in charge. Some babies don’t get their formula, for example.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=ToWTxhYkrKk\u003c/p>\n\u003cp>As with the first film — the style is very much the same — we’re taken across the country (and beyond), listening to a stream of voices: organizers, workers, farmers, nutritionists, politicians, entrepreneurs, scientists. (Occasionally we don’t know who’s talking for a few seconds, which can be confusing.)\u003c/p>\n\u003cp>[aside postid='arts_13955510']In Immokalee, Florida, lifelong farmworker (and labor leader) Gerardo Reyes Chavez explains how immigrant workers — mostly Latino and Haitians — are both relied upon and mistreated. “The industry wants immigrant workers because they feel they can take advantage of us,” he says. If we’re eating fruits and vegetables, Schlosser and Pollan tell us, we’re part of a chain of exploitation.\u003c/p>\n\u003cp>With flashy, colorful and user-friendly graphics, the film traces industry consolidation: the few companies who have 70% of the carbonated drinks market, for example, or 80% of the baby food market. Such realities violate the spirit of antitrust legislation, they argue.\u003c/p>\n\u003cp>We meet people like Wisconsin dairy farmer Sarah Lloyd, whose 450-cow farm feels huge to her, but other farms have 5,000 or 10,000 or 20,000 cows. How can she compete?\u003c/p>\n\u003cp>Marion Nestle, biologist and nutritionist at New York University, looks back a few decades and marvels at how food has become something available anytime, anywhere: “You go into a clothing store and there are candy bars at the checkout counter.” She especially marvels at the escalating portion size over the years, a thought illustrated by a stack of pancakes that keeps on growing.\u003c/p>\n\u003cp>A professor in Brazil, Carlos Monteiro, posits that “ultra-processed” foods are a key factor in diabetes. His ideas are borne out by an experiment at the National Institutes of Health that shows people who eat such highly processed foods consume a whopping 500 more calories per day. Mark Schatzker (\u003cem>The Dorito Effect\u003c/em>) talks about artificial flavors and how they trick the body into eating more.\u003c/p>\n\u003cp>Are there solutions to all this? The filmmakers consider a bunch, approving of some more than others. Everyone’s coming up with “plant-based” substitutes (fake chicken wings, honey without bees.) But Pollan worries consumers might think “plant-based” means healthy food — often, it’s nothing of the kind. One promising idea: An ocean farmer, Bren Smith, is farming kelp, and a chef is using it in her restaurant.\u003c/p>\n\u003cp>[aside postid='arts_13955729']The most emotional moment concerns Taco Bell, but not the food there. Fran Marion, a Taco Bell worker (and activist) has a tear streaming down her face as she describes the challenge of feeding her children and avoiding living out of her car. She does not get health care or sick leave, she says, and as an adult has never been able to afford seeing a doctor. She speaks of working all day with food and coming home to hear her son’s stomach growl.\u003c/p>\n\u003cp>The film ends where the last one did: with a call to action. “Join us in transforming our food system,” it says, providing a website where viewers can get involved. The danger is the same, they say, as it was back in 2008: “Monopoly power is a threat to our freedom.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>‘Food, Inc. 2’ begins streaming on Prime and Apple TV+ on April 12.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The makers of the influential 2008 documentary \u003cem>Food, Inc.\u003c/em> never planned to make a sequel. They figured they’d said it all in their harrowing look at a broken, unsustainable food system — a system led, they argued, by a few multinational corporations whose monopoly squeezes out local farmers, mistreats animals, workers and the soil itself, and makes all of us less healthy.\u003c/p>\n\u003cp>But 16 years after that Oscar-nominated film, they’re back with \u003cem>Food, Inc. 2\u003c/em>. What happened? Well, first of all, the pandemic — an event that both strained our food system and revealed its precariousness, they say.\u003c/p>\n\u003cp>Also, the filmmakers suggest, it was perhaps naive to assume that informed, ethical shoppers could alone reverse such an entrenched narrative. “You can change the world with every bite,” the first film had argued, urging consumers to buy local and organic, patronize farmer’s markets, demand healthy school lunches and most of all, read labels and understand what they’re eating.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Now, much of that is happening. But some problems have worsened, and new ones have emerged. “We really thought we could change the system one bite at a time,” says investigative author and producer Michael Pollan (\u003cem>The Omnivore’s Dilemma\u003c/em>), who’s back with frequent commentary along with fellow author/producer Eric Schlosser (\u003cem>Fast Food Nation\u003c/em>). “As important as that is, it’s not enough.”\u003c/p>\n\u003cp>Directed by Robert Kenner and Melissa Robledo, the new film begins, as did the first, with an inspiring image out of a painting — here, a tractor gliding along a field of crops under a glistening sun. If you’ve seen the original, you’ll know such a scene will soon yield to images of unsavory assembly lines, “kill floors” at slaughterhouses, or workers earning pennies in fields.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A lot has happened since 2008. More people are interested in what they’re eating and where it’s from. Farmer’s markets are everywhere, and supermarkets carry organic and GMO-free food, because consumers want it.\u003c/p>\n\u003cp>But, Pollan reminds us, the industry is still dominated “by a handful of very large and very powerful companies.” In normal times this power is invisible, but when the pandemic hit, the curtain was peeled back, he says. We see images of countless hogs euthanized because they couldn’t be processed, and farms disposing of perfectly good milk. At the same time, many supermarket shelves were empty, and people lined up in their cars, hungry. This, the film argues, is what happens when only a few companies are in charge. Some babies don’t get their formula, for example.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ToWTxhYkrKk'\n title='//www.youtube.com/embed/ToWTxhYkrKk'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>As with the first film — the style is very much the same — we’re taken across the country (and beyond), listening to a stream of voices: organizers, workers, farmers, nutritionists, politicians, entrepreneurs, scientists. (Occasionally we don’t know who’s talking for a few seconds, which can be confusing.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>In Immokalee, Florida, lifelong farmworker (and labor leader) Gerardo Reyes Chavez explains how immigrant workers — mostly Latino and Haitians — are both relied upon and mistreated. “The industry wants immigrant workers because they feel they can take advantage of us,” he says. If we’re eating fruits and vegetables, Schlosser and Pollan tell us, we’re part of a chain of exploitation.\u003c/p>\n\u003cp>With flashy, colorful and user-friendly graphics, the film traces industry consolidation: the few companies who have 70% of the carbonated drinks market, for example, or 80% of the baby food market. Such realities violate the spirit of antitrust legislation, they argue.\u003c/p>\n\u003cp>We meet people like Wisconsin dairy farmer Sarah Lloyd, whose 450-cow farm feels huge to her, but other farms have 5,000 or 10,000 or 20,000 cows. How can she compete?\u003c/p>\n\u003cp>Marion Nestle, biologist and nutritionist at New York University, looks back a few decades and marvels at how food has become something available anytime, anywhere: “You go into a clothing store and there are candy bars at the checkout counter.” She especially marvels at the escalating portion size over the years, a thought illustrated by a stack of pancakes that keeps on growing.\u003c/p>\n\u003cp>A professor in Brazil, Carlos Monteiro, posits that “ultra-processed” foods are a key factor in diabetes. His ideas are borne out by an experiment at the National Institutes of Health that shows people who eat such highly processed foods consume a whopping 500 more calories per day. Mark Schatzker (\u003cem>The Dorito Effect\u003c/em>) talks about artificial flavors and how they trick the body into eating more.\u003c/p>\n\u003cp>Are there solutions to all this? The filmmakers consider a bunch, approving of some more than others. Everyone’s coming up with “plant-based” substitutes (fake chicken wings, honey without bees.) But Pollan worries consumers might think “plant-based” means healthy food — often, it’s nothing of the kind. One promising idea: An ocean farmer, Bren Smith, is farming kelp, and a chef is using it in her restaurant.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>The most emotional moment concerns Taco Bell, but not the food there. Fran Marion, a Taco Bell worker (and activist) has a tear streaming down her face as she describes the challenge of feeding her children and avoiding living out of her car. She does not get health care or sick leave, she says, and as an adult has never been able to afford seeing a doctor. She speaks of working all day with food and coming home to hear her son’s stomach growl.\u003c/p>\n\u003cp>The film ends where the last one did: with a call to action. “Join us in transforming our food system,” it says, providing a website where viewers can get involved. The danger is the same, they say, as it was back in 2008: “Monopoly power is a threat to our freedom.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>‘Food, Inc. 2’ begins streaming on Prime and Apple TV+ on April 12.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Consumer Reports Asks USDA to Remove Lunchables From Schools’ Lunch Menus",
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"content": "\u003cp>The advocacy group Consumer Reports is urging the federal government to remove Lunchables from the national free and reduced-price school lunch program after an analysis found high amounts of sodium and elevated levels of heavy metals.\u003c/p>\n\u003cp>Brian Ronholm, director of food policy at Consumer Reports, \u003ca href=\"https://advocacy.consumerreports.org/press_release/consumer-reports-urges-usda-to-remove-lunchables-from-national-school-lunch-program/\">said the meal kits aren’t healthy for children\u003c/a> and called on the U.S. Department of Agriculture to toss the brand from its National School Lunch Program.\u003c/p>\n\u003cp>[aside postid='arts_13955219']“The Lunchables and similar lunch kits we tested contain concerning levels of sodium and harmful chemicals that can lead to serious health problems over time,” Ronholm said in a statement. “The USDA should remove Lunchables from the National School Lunch Program and ensure that kids in schools have healthier options.”\u003c/p>\n\u003cp>Consumer Reports said it found high levels of sodium in Lunchables, detected lead and cadmium in tests and also observed the presence of phthalates, which \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8157593/\">can impact reproductive health\u003c/a> and the human hormonal system.\u003c/p>\n\u003cp>A USDA spokesperson said the department doesn’t allow or disallow individual food items, but rather sets requirements for the overall nutritional content of meals on a daily or weekly basis.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“So, the Lunchables described in the article would need to be paired with fruit, vegetables and milk,” the spokesperson said. “In addition, a school who wanted to serve a higher sodium product one day has to balance that with lower sodium items on others.”\u003c/p>\n\u003cp>They added that the USDA “takes very seriously our responsibility to ensure school meals are of the highest nutritional quality” and that it has been helping more schools use local ingredients and cook additional meals from scratch.\u003c/p>\n\u003ch3>Kraft Heinz says it stands by the quality of Lunchables\u003c/h3>\n\u003cp>In a statement, a spokesperson for Kraft Heinz, which makes Lunchables, said all of its products meet strict safety standards and that lead and cadmium occur naturally in the environment and may show up in food at low levels.\u003c/p>\n\u003cp>“We are proud of Lunchables and stand by the quality and integrity that goes into making them,” they said.\u003c/p>\n\u003cp>Kraft Heinz has also improved the nutritional benefits of Lunchables recently by adding fresh fruit and reducing the sodium found in its crackers, the spokesperson added.\u003c/p>\n\u003cp>[aside postid='arts_13954287']Consumer Reports says two varieties of Lunchables are currently served as part of the school lunch program: Turkey and Cheddar Cracker Stackers and Extra Cheesy Pizza.\u003c/p>\n\u003cp>The group tested store-bought versions of those varieties and found that they had 74% and 69% of the California lead maximum, respectively. Consumer Reports said it used California’s threshold for lead as a benchmark for testing rather than the federal limit, because California’s standard is “currently the most protective.”\u003c/p>\n\u003cp>The group tested 12 meal kits in total, including Lunchables and other brands, and found at least one type of phthalate in every kit except the Extra Cheesy Pizza variety.\u003c/p>\n\u003cfigure id=\"attachment_13955768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955768\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-142019483-scaled-e1712788562930.jpg\" alt=\"Two elementary school girls sit with lunch boxes in a classroom, pulling happy faces at one another.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Consumer Reports is urging the federal government to remove Lunchables from the national free and reduced-price school lunch program. \u003ccite>(Jose Luis Pelaez Inc/ Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Consumer Reports says Lunchables for schools have higher sodium levels\u003c/h3>\n\u003cp>Consumer Reports also found that Lunchables made to be distributed in schools, which have whole grains in the crackers and additional protein, contain more sodium than those found in stores.\u003c/p>\n\u003cp>[aside postid='arts_13955448']The turkey-and-cheese variety in schools has 930 mg of sodium, compared to the 740 mg found in commercially available kits. For schools, the pizza variety has 700 mg of sodium, while the option sold in stores had 510 mg.\u003c/p>\n\u003cp>That means the turkey-and-cheese option has nearly half the sodium of the federal daily suggested amount, while the pizza selection has 34% of the recommended daily sodium amount and more than 50% of California’s limit for cadmium, the group found.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://action.consumerreports.org/nb-20240409-usdalunchables?utm_campaign=nb_20240409_lunchablesusda&utm_medium=email&utm_source=cr\">A petition\u003c/a> created by Consumer Reports to push the USDA to remove Lunchables from schools had more than 14,000 signatures Wednesday afternoon.\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2024 NPR. To see more, \u003ca href=\"https://www.npr.org\">visit NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Consumer+Reports+asks+USDA+to+remove+Lunchables+from+schools%27+lunch+menus&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>“The Lunchables and similar lunch kits we tested contain concerning levels of sodium and harmful chemicals that can lead to serious health problems over time,” Ronholm said in a statement. “The USDA should remove Lunchables from the National School Lunch Program and ensure that kids in schools have healthier options.”\u003c/p>\n\u003cp>Consumer Reports said it found high levels of sodium in Lunchables, detected lead and cadmium in tests and also observed the presence of phthalates, which \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8157593/\">can impact reproductive health\u003c/a> and the human hormonal system.\u003c/p>\n\u003cp>A USDA spokesperson said the department doesn’t allow or disallow individual food items, but rather sets requirements for the overall nutritional content of meals on a daily or weekly basis.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“So, the Lunchables described in the article would need to be paired with fruit, vegetables and milk,” the spokesperson said. “In addition, a school who wanted to serve a higher sodium product one day has to balance that with lower sodium items on others.”\u003c/p>\n\u003cp>They added that the USDA “takes very seriously our responsibility to ensure school meals are of the highest nutritional quality” and that it has been helping more schools use local ingredients and cook additional meals from scratch.\u003c/p>\n\u003ch3>Kraft Heinz says it stands by the quality of Lunchables\u003c/h3>\n\u003cp>In a statement, a spokesperson for Kraft Heinz, which makes Lunchables, said all of its products meet strict safety standards and that lead and cadmium occur naturally in the environment and may show up in food at low levels.\u003c/p>\n\u003cp>“We are proud of Lunchables and stand by the quality and integrity that goes into making them,” they said.\u003c/p>\n\u003cp>Kraft Heinz has also improved the nutritional benefits of Lunchables recently by adding fresh fruit and reducing the sodium found in its crackers, the spokesperson added.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Consumer Reports says two varieties of Lunchables are currently served as part of the school lunch program: Turkey and Cheddar Cracker Stackers and Extra Cheesy Pizza.\u003c/p>\n\u003cp>The group tested store-bought versions of those varieties and found that they had 74% and 69% of the California lead maximum, respectively. Consumer Reports said it used California’s threshold for lead as a benchmark for testing rather than the federal limit, because California’s standard is “currently the most protective.”\u003c/p>\n\u003cp>The group tested 12 meal kits in total, including Lunchables and other brands, and found at least one type of phthalate in every kit except the Extra Cheesy Pizza variety.\u003c/p>\n\u003cfigure id=\"attachment_13955768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955768\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-142019483-scaled-e1712788562930.jpg\" alt=\"Two elementary school girls sit with lunch boxes in a classroom, pulling happy faces at one another.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Consumer Reports is urging the federal government to remove Lunchables from the national free and reduced-price school lunch program. \u003ccite>(Jose Luis Pelaez Inc/ Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Consumer Reports says Lunchables for schools have higher sodium levels\u003c/h3>\n\u003cp>Consumer Reports also found that Lunchables made to be distributed in schools, which have whole grains in the crackers and additional protein, contain more sodium than those found in stores.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>The turkey-and-cheese variety in schools has 930 mg of sodium, compared to the 740 mg found in commercially available kits. For schools, the pizza variety has 700 mg of sodium, while the option sold in stores had 510 mg.\u003c/p>\n\u003cp>That means the turkey-and-cheese option has nearly half the sodium of the federal daily suggested amount, while the pizza selection has 34% of the recommended daily sodium amount and more than 50% of California’s limit for cadmium, the group found.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://action.consumerreports.org/nb-20240409-usdalunchables?utm_campaign=nb_20240409_lunchablesusda&utm_medium=email&utm_source=cr\">A petition\u003c/a> created by Consumer Reports to push the USDA to remove Lunchables from schools had more than 14,000 signatures Wednesday afternoon.\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2024 NPR. To see more, \u003ca href=\"https://www.npr.org\">visit NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Consumer+Reports+asks+USDA+to+remove+Lunchables+from+schools%27+lunch+menus&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n\u003c/div>\u003c/p>",
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"slug": "latina-owned-pr-agency-popoca-oakland-east-bay-if-only-creative",
"title": "How a Chicana-Owned Agency Is Shining a Light on the East Bay’s Diverse Food Scene",
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"content": "\u003cp>\u003cstrong>\u003ci>\u003ca href=\"https://www.kqed.org/hellahungry\">¡Hella Hungry!\u003c/a> is a series of interviews with Bay Area foodmakers exploring the region’s culinary innovations through the mouth of a first-generation local.\u003c/i>\u003c/strong>\u003c/p>\n\u003cp>You’d better make reservations ahead of time at \u003ca href=\"https://www.instagram.com/popoca.oakland/?hl=en\">Popoca\u003c/a>, chef Anthony Salguero’s chic eatery in Old Oakland. The lively Salvadoreño spot has become such a popular hangout that you’ll likely run into friends randomly (hello, Ricky and Olivia) during dinner.\u003c/p>\n\u003cp>The reason is simple: Popoca’s elevated cuisine, cocktails and decor are a reflection of Salguero’s Central American origins, where his parents immigrated from and where he learned how to prepare tamales using freshly made wild duck broth.\u003c/p>\n\u003cp>You can taste Salguero’s expansive love for El Salvador in each decision. It’s in the hint of honey and spice in his naranja y betabel en alguashte. It’s in the lemony butteriness of his wood-fired pupusas de hongo. And it’s in the generous smattering of beans, rice, sour cream and escabeche that you should order to accompany the banana leaf-wrapped vegetarian tamales.\u003c/p>\n\u003cfigure id=\"attachment_13954919\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13954919 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED.jpg\" alt=\"Thick purple pupusas cooking on the griddle.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Blue corn pupusas fry on the open grill. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s also in the people he has surrounded himself with — the servers, bartenders, kitchen hands. Everything feels intentional, genuine and joyfully interconnected in the service of helping each guest experience Popoca. And that’s exactly what Marisa Sanchez-Dunning is committed to showcasing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As the founder of \u003ca href=\"https://www.instagram.com/ifonlycreative/?hl=en\">If Only Creative\u003c/a> — a Berkeley-based creative agency that supports dope East Bay destinations such as Popoca, \u003ca href=\"https://www.thisisdaytrip.com/\">DAYTRIP\u003c/a> and \u003ca href=\"https://www.burdelloakland.com/\">Burdell\u003c/a> — Sanchez-Dunning is fiercely aligned with those who share her sense of community values. A homegrown Chicana, she predominantly works with small business owners of color. She carved her way into the scene with her relentless hustle, building her studio from the ground up by hiring other women of color that represent the Bay Area she knows. Beyond providing photography, social media management and branding for a handful of local outlets, Sanchez-Dunning \u003ca href=\"https://www.kqed.org/arts/13928459/cinco-de-mayo-vegan-dinner-el-otro-lado-oakland\">hosts events to celebrate the Bay’s rich food traditions\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13954975\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13954975 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut.jpg\" alt=\"A restaurant server laughs as she takes an order from two customers sitting inside a sunny restaurant dining room.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">KQED reporter Alan Chazaro, left, and Marisa Sanchez-Dunning order their meal. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a bustling evening at Popoca, despite a persistent rainstorm, I connected with her to discuss her role as a connector in the East Bay’s diverse food and bev world. I’ll be clear: I don’t typically meet with creative directors, PR flaks or other folks who work on the marketing side of the food scene. But, like Sanchez-Dunning and Salguero, I believe in the importance of nurturing and expanding the local ecosystem, and seeing things from every perspective — and I can appreciate the unseen work that Sanchez-Dunning is doing.\u003c/p>\n\u003cp>In the Bay, sustaining your community can begin by simply sharing a soul-mending plate of pupusas with someone across the table.\u003c/p>\n\u003cp>\u003ci>This interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: center\">\u003ci>********\u003c/i>\u003c/p>\n\u003cp>\u003cb>Alan Chazaro: You’re not a foodmaker, but you work closely with chefs and small business owners throughout the Bay Area’s culinary scene. How did you enter the food world?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Marisa Sanchez-Dunning:\u003c/b> My journey in food and hospitality started with my first job at 15 years old serving ice cream. Being in service, you get an appreciation for the whole spectrum. Eventually, I became a waitress. When I was 20, I worked at Peet’s and Scolari’s. I was working doubles, closing one shop late at night and opening another the next day. It’s all about the people you meet. You become a family, a community, and you realize how small the industry is here. That’s part of the Bay.\u003c/p>\n\u003cp>In college, I entered as a bio major, then I switched to journalism and ended up in marketing. I most enjoyed the creative classes: branding, design, photography. When I entered the 9 to 5 world, I started with branding and design agencies, and then I veered off to start my own agency through trial and error. I learned that my passion thrives the most in the food and bev industry. Bars, cafes, restaurants, CPGs.\u003c/p>\n\u003cp>\u003cb>A CPG?\u003c/b>\u003c/p>\n\u003cp>Oh, my bad. Consumer Packaged Goods. It’s an annoying acronym (laughs).\u003c/p>\n\u003cp>\u003cb>Word. That’s very corporate-y.\u003c/b>\u003c/p>\n\u003cp>I honestly try to stay away from that (laughs). For me, food is where [my agency] thrives creatively. That’s what we’re genuinely passionate about. As far as I know, we’re the only Chicana-owned agency doing this in the Bay. In my industry, I’m kind of like the only one that looks like me doing what I’m doing and supporting the clients that I’m supporting. And I think being in the Bay, there is an appreciation and excitement around seeing a Chicana. There’s a connection to our community.\u003c/p>\n\u003cfigure id=\"attachment_13954974\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954974\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cara cara orange slices and beets topped alguashte is one of the small plates offered at Popoca in Oakland, Calif., on March 22, 2024.\u003cbr>CREDIT: Marissa Leshnov for KQED \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What have you noticed working in the local food industry? Are there any trends right now?\u003c/b>\u003c/p>\n\u003cp>It’s really a mix, and I love that. One thing is that everyone is working their asses off. Places like Popoca are what I support. There’s a specific group of people in the Bay that don’t have any major investors, who don’t come from tons of privilege and tons of money. That takes a certain amount of working your ass off to get where they’ve gotten, and I see that. Those [business owners] have to think authentically and genuinely about every decision made, from working with me to their hiring practices and their vendor sourcing. They make sure everything is in line with their values. That’s also how I operate, for better or worse. Luckily I have a team of amazing women who are helping me out. It may take longer, and it may be harder, but it’s more gratifying. To be real, as a business owner in the Bay working in food and bev, it’s not easy.\u003c/p>\n\u003cp>\u003cb>We all can only do so much, and it can be draining. Finding that balance and intentionality is crucial. How can we keep our money and time in places that are deserving? And how can we increase access to experiences like Popoca?\u003c/b>\u003c/p>\n\u003cp>100%. I love going to places like this to support them. That’s basically what my entire role is with visual assets, videos, photos of the food and drinks. There’s so much beautiful storytelling on the plate. We’re in a digital world. If someone tells you about a spot they like, you’ll probably pull out your phone and check Instagram. Even just sharing that on social media or sending a text to your friend, it goes a long way.\u003c/p>\n\u003cp>When you realize like, \u003cem>Oh shit, this person is nixtamalizing corn and making their own masa? You’re making your own in-house crema from scratch? And not only that, but it’s also being sourced intentionally?\u003c/em> I fuck with that. I don’t want to take the easy way and work with corporate, and neither do a lot of [the foodmakers]. And there are lots of barriers to that, or even to these businesses being able to hire someone like me. Budget is the biggest one. It’s a Catch-22.\u003c/p>\n\u003cfigure id=\"attachment_13954918\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13954918 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED.jpg\" alt=\"Hands holding horchata with star anise inside a wooden bowl.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Popoca’s peanut horchata topped with star anise. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What keeps you going?\u003c/b>\u003c/p>\n\u003cp>The goal is to employ the community. Working with people who may look like me, but more importantly, who think like me and move around the world like me. There’s a secret superpower to thinking that way. And there are certain businesses in the Bay who are doing that and helping to build their communities. Here at Popoca, there’s an intentionality in trying to invest in Old Oakland. I love the dedication and inspiration that they get and give here. Same with Jo’s Modern Thai [in Oakland’s Laurel District]. The owner was born and raised in that neighborhood. They want to get that area popping. It’s not like Temescal, which gets all this attention. But these other areas deserve to have that elevation.\u003c/p>\n\u003cp>\u003cb>Oakland, and the Bay as a whole, can be overwhelming with choices. And there are different perceptions people have about going to certain areas.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13950866,arts_13950436,arts_13919032']\u003c/span>I had a friend visiting from out of town and told them we were going to eat dinner in Oakland, and they asked, “Is it okay to go?” And that’s sad. It’s a whole thing. The city of Oakland has been branded in an unfair way.\u003c/p>\n\u003cfigure id=\"attachment_13954976\" class=\"wp-caption alignleft\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954976\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bags of ground corn are seen in stacks near the bar for Popoca’s house-made masa corn flour in Oakland, Calif., on March 22, 2024.\u003cbr>CREDIT: Marissa Leshnov for KQED \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>People who have never lived in Oakland always seem to misunderstand it. But part of that intentionality you spoke about is in how you help these businesses get visibility. \u003c/b>\u003c/p>\n\u003cp>I try to always get people to try new spots, to come meet me at this restaurant or that bar or whatever. It’s in my blood to bring people together, and through the studio I’ve found a way to do that in a way that I’m proud of because of the real relationships I’ve built. This isn’t transactional. It’s like having homies with boundaries. It’s nice.\u003c/p>\n\u003cp>\u003cb>What do you have coming up next?\u003c/b>\u003c/p>\n\u003cp>I’m actually working with [Popoca chef] Anthony Salguero to host a Cinco de Mayo dinner in this space in collaboration with chef Jacob from [the Chicano pop-up] \u003ca href=\"https://www.kqed.org/arts/13937851/ofrendas-mexican-immigration-dinner-bolita-masa-sf-ica\">My Friend Fernando\u003c/a>. There’s also \u003ca href=\"https://www.kqed.org/arts/13928562/mission-art-and-comic-expo-chicano-latinx-artists\">a local painter, Alex Sodari\u003c/a>, who will be giving away his prints. It’s a dinner with art and community. Everyone sitting at the same table. I love what I do on a day-to-day, but I’m always thinking of how to drive more impact than just being a creative agency. How can we bring more people together? If we’re not doing that, then what’s the point?\u003c/p>\n\u003cfigure id=\"attachment_13954923\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13954923 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED.jpg\" alt=\"The exterior facade of the restaurant Popoca, with ornate columns and large windows extending the length of the building.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The exterior of the restaurant. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>If Only Creative’s special Cinco de Mayo dinner will be held at Popoca (906 Washington St., Oakland) on Sunday, May 5. The event is part of If Only’s private dinner series, \u003ca href=\"https://www.ifonly-creative.com/shop-1/p/el-otro-lado\">El Otro Lado\u003c/a>. Tickets are available \u003ca href=\"https://www.ifonly-creative.com/shop-1/p/el-otro-lado\">online\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003ci>\u003ca href=\"https://www.kqed.org/hellahungry\">¡Hella Hungry!\u003c/a> is a series of interviews with Bay Area foodmakers exploring the region’s culinary innovations through the mouth of a first-generation local.\u003c/i>\u003c/strong>\u003c/p>\n\u003cp>You’d better make reservations ahead of time at \u003ca href=\"https://www.instagram.com/popoca.oakland/?hl=en\">Popoca\u003c/a>, chef Anthony Salguero’s chic eatery in Old Oakland. The lively Salvadoreño spot has become such a popular hangout that you’ll likely run into friends randomly (hello, Ricky and Olivia) during dinner.\u003c/p>\n\u003cp>The reason is simple: Popoca’s elevated cuisine, cocktails and decor are a reflection of Salguero’s Central American origins, where his parents immigrated from and where he learned how to prepare tamales using freshly made wild duck broth.\u003c/p>\n\u003cp>You can taste Salguero’s expansive love for El Salvador in each decision. It’s in the hint of honey and spice in his naranja y betabel en alguashte. It’s in the lemony butteriness of his wood-fired pupusas de hongo. And it’s in the generous smattering of beans, rice, sour cream and escabeche that you should order to accompany the banana leaf-wrapped vegetarian tamales.\u003c/p>\n\u003cfigure id=\"attachment_13954919\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13954919 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED.jpg\" alt=\"Thick purple pupusas cooking on the griddle.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Blue corn pupusas fry on the open grill. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s also in the people he has surrounded himself with — the servers, bartenders, kitchen hands. Everything feels intentional, genuine and joyfully interconnected in the service of helping each guest experience Popoca. And that’s exactly what Marisa Sanchez-Dunning is committed to showcasing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As the founder of \u003ca href=\"https://www.instagram.com/ifonlycreative/?hl=en\">If Only Creative\u003c/a> — a Berkeley-based creative agency that supports dope East Bay destinations such as Popoca, \u003ca href=\"https://www.thisisdaytrip.com/\">DAYTRIP\u003c/a> and \u003ca href=\"https://www.burdelloakland.com/\">Burdell\u003c/a> — Sanchez-Dunning is fiercely aligned with those who share her sense of community values. A homegrown Chicana, she predominantly works with small business owners of color. She carved her way into the scene with her relentless hustle, building her studio from the ground up by hiring other women of color that represent the Bay Area she knows. Beyond providing photography, social media management and branding for a handful of local outlets, Sanchez-Dunning \u003ca href=\"https://www.kqed.org/arts/13928459/cinco-de-mayo-vegan-dinner-el-otro-lado-oakland\">hosts events to celebrate the Bay’s rich food traditions\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13954975\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13954975 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut.jpg\" alt=\"A restaurant server laughs as she takes an order from two customers sitting inside a sunny restaurant dining room.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">KQED reporter Alan Chazaro, left, and Marisa Sanchez-Dunning order their meal. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a bustling evening at Popoca, despite a persistent rainstorm, I connected with her to discuss her role as a connector in the East Bay’s diverse food and bev world. I’ll be clear: I don’t typically meet with creative directors, PR flaks or other folks who work on the marketing side of the food scene. But, like Sanchez-Dunning and Salguero, I believe in the importance of nurturing and expanding the local ecosystem, and seeing things from every perspective — and I can appreciate the unseen work that Sanchez-Dunning is doing.\u003c/p>\n\u003cp>In the Bay, sustaining your community can begin by simply sharing a soul-mending plate of pupusas with someone across the table.\u003c/p>\n\u003cp>\u003ci>This interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: center\">\u003ci>********\u003c/i>\u003c/p>\n\u003cp>\u003cb>Alan Chazaro: You’re not a foodmaker, but you work closely with chefs and small business owners throughout the Bay Area’s culinary scene. How did you enter the food world?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Marisa Sanchez-Dunning:\u003c/b> My journey in food and hospitality started with my first job at 15 years old serving ice cream. Being in service, you get an appreciation for the whole spectrum. Eventually, I became a waitress. When I was 20, I worked at Peet’s and Scolari’s. I was working doubles, closing one shop late at night and opening another the next day. It’s all about the people you meet. You become a family, a community, and you realize how small the industry is here. That’s part of the Bay.\u003c/p>\n\u003cp>In college, I entered as a bio major, then I switched to journalism and ended up in marketing. I most enjoyed the creative classes: branding, design, photography. When I entered the 9 to 5 world, I started with branding and design agencies, and then I veered off to start my own agency through trial and error. I learned that my passion thrives the most in the food and bev industry. Bars, cafes, restaurants, CPGs.\u003c/p>\n\u003cp>\u003cb>A CPG?\u003c/b>\u003c/p>\n\u003cp>Oh, my bad. Consumer Packaged Goods. It’s an annoying acronym (laughs).\u003c/p>\n\u003cp>\u003cb>Word. That’s very corporate-y.\u003c/b>\u003c/p>\n\u003cp>I honestly try to stay away from that (laughs). For me, food is where [my agency] thrives creatively. That’s what we’re genuinely passionate about. As far as I know, we’re the only Chicana-owned agency doing this in the Bay. In my industry, I’m kind of like the only one that looks like me doing what I’m doing and supporting the clients that I’m supporting. And I think being in the Bay, there is an appreciation and excitement around seeing a Chicana. There’s a connection to our community.\u003c/p>\n\u003cfigure id=\"attachment_13954974\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954974\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cara cara orange slices and beets topped alguashte is one of the small plates offered at Popoca in Oakland, Calif., on March 22, 2024.\u003cbr>CREDIT: Marissa Leshnov for KQED \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What have you noticed working in the local food industry? Are there any trends right now?\u003c/b>\u003c/p>\n\u003cp>It’s really a mix, and I love that. One thing is that everyone is working their asses off. Places like Popoca are what I support. There’s a specific group of people in the Bay that don’t have any major investors, who don’t come from tons of privilege and tons of money. That takes a certain amount of working your ass off to get where they’ve gotten, and I see that. Those [business owners] have to think authentically and genuinely about every decision made, from working with me to their hiring practices and their vendor sourcing. They make sure everything is in line with their values. That’s also how I operate, for better or worse. Luckily I have a team of amazing women who are helping me out. It may take longer, and it may be harder, but it’s more gratifying. To be real, as a business owner in the Bay working in food and bev, it’s not easy.\u003c/p>\n\u003cp>\u003cb>We all can only do so much, and it can be draining. Finding that balance and intentionality is crucial. How can we keep our money and time in places that are deserving? And how can we increase access to experiences like Popoca?\u003c/b>\u003c/p>\n\u003cp>100%. I love going to places like this to support them. That’s basically what my entire role is with visual assets, videos, photos of the food and drinks. There’s so much beautiful storytelling on the plate. We’re in a digital world. If someone tells you about a spot they like, you’ll probably pull out your phone and check Instagram. Even just sharing that on social media or sending a text to your friend, it goes a long way.\u003c/p>\n\u003cp>When you realize like, \u003cem>Oh shit, this person is nixtamalizing corn and making their own masa? You’re making your own in-house crema from scratch? And not only that, but it’s also being sourced intentionally?\u003c/em> I fuck with that. I don’t want to take the easy way and work with corporate, and neither do a lot of [the foodmakers]. And there are lots of barriers to that, or even to these businesses being able to hire someone like me. Budget is the biggest one. It’s a Catch-22.\u003c/p>\n\u003cfigure id=\"attachment_13954918\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13954918 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED.jpg\" alt=\"Hands holding horchata with star anise inside a wooden bowl.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Popoca’s peanut horchata topped with star anise. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What keeps you going?\u003c/b>\u003c/p>\n\u003cp>The goal is to employ the community. Working with people who may look like me, but more importantly, who think like me and move around the world like me. There’s a secret superpower to thinking that way. And there are certain businesses in the Bay who are doing that and helping to build their communities. Here at Popoca, there’s an intentionality in trying to invest in Old Oakland. I love the dedication and inspiration that they get and give here. Same with Jo’s Modern Thai [in Oakland’s Laurel District]. The owner was born and raised in that neighborhood. They want to get that area popping. It’s not like Temescal, which gets all this attention. But these other areas deserve to have that elevation.\u003c/p>\n\u003cp>\u003cb>Oakland, and the Bay as a whole, can be overwhelming with choices. And there are different perceptions people have about going to certain areas.\u003c/b>\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>I had a friend visiting from out of town and told them we were going to eat dinner in Oakland, and they asked, “Is it okay to go?” And that’s sad. It’s a whole thing. The city of Oakland has been branded in an unfair way.\u003c/p>\n\u003cfigure id=\"attachment_13954976\" class=\"wp-caption alignleft\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954976\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bags of ground corn are seen in stacks near the bar for Popoca’s house-made masa corn flour in Oakland, Calif., on March 22, 2024.\u003cbr>CREDIT: Marissa Leshnov for KQED \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>People who have never lived in Oakland always seem to misunderstand it. But part of that intentionality you spoke about is in how you help these businesses get visibility. \u003c/b>\u003c/p>\n\u003cp>I try to always get people to try new spots, to come meet me at this restaurant or that bar or whatever. It’s in my blood to bring people together, and through the studio I’ve found a way to do that in a way that I’m proud of because of the real relationships I’ve built. This isn’t transactional. It’s like having homies with boundaries. It’s nice.\u003c/p>\n\u003cp>\u003cb>What do you have coming up next?\u003c/b>\u003c/p>\n\u003cp>I’m actually working with [Popoca chef] Anthony Salguero to host a Cinco de Mayo dinner in this space in collaboration with chef Jacob from [the Chicano pop-up] \u003ca href=\"https://www.kqed.org/arts/13937851/ofrendas-mexican-immigration-dinner-bolita-masa-sf-ica\">My Friend Fernando\u003c/a>. There’s also \u003ca href=\"https://www.kqed.org/arts/13928562/mission-art-and-comic-expo-chicano-latinx-artists\">a local painter, Alex Sodari\u003c/a>, who will be giving away his prints. It’s a dinner with art and community. Everyone sitting at the same table. I love what I do on a day-to-day, but I’m always thinking of how to drive more impact than just being a creative agency. How can we bring more people together? If we’re not doing that, then what’s the point?\u003c/p>\n\u003cfigure id=\"attachment_13954923\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13954923 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED.jpg\" alt=\"The exterior facade of the restaurant Popoca, with ornate columns and large windows extending the length of the building.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The exterior of the restaurant. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>If Only Creative’s special Cinco de Mayo dinner will be held at Popoca (906 Washington St., Oakland) on Sunday, May 5. The event is part of If Only’s private dinner series, \u003ca href=\"https://www.ifonly-creative.com/shop-1/p/el-otro-lado\">El Otro Lado\u003c/a>. Tickets are available \u003ca href=\"https://www.ifonly-creative.com/shop-1/p/el-otro-lado\">online\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Umami Mart Pours Fresh, Raw Sake at NamaFest in Oakland",
"headTitle": "Umami Mart Pours Fresh, Raw Sake at NamaFest in Oakland | KQED",
"content": "\u003cp>Over a decade ago, when the owners of \u003ca href=\"https://www.instagram.com/umamimart/\">Umami Mart\u003c/a> — the sleek Japanese boutique that sells hard-to-find liquor and high-end barware like 24-karat gold bar spoons and diamond-cut mixing glasses — first arrived in Oakland, they hoped to celebrate Japan’s diverse beverage offerings. And they’ve done exactly that.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13955219,arts_13935854,arts_13954939']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Providing one of the Bay Area’s largest selections of Japanese craft beers and spirits, owners Yoko Kumano and Kayoko Akabori — who met while growing up in Cupertino — have \u003ca href=\"https://www.kqed.org/bayareabites/95914/japanese-craft-beer-comes-to-oakland-and-heres-what-you-should-try\">successfully imported Japan’s cheerful “kanpai” culture to the East Bay\u003c/a>. If you’ve ever wandered around their quaint brick-and-mortar outpost on Broadway & 40th, you’ve certainly discovered their lo-fi bar at the back, where whiskey highballs and shochu (a Japanese grain- and vegetable-based spirit) are served with a generous hand.\u003c/p>\n\u003cp>On Saturday, April 13, they’ll be upping the ante with their annual \u003ca href=\"https://umamimart.com/collections/events/products/namafest-2024\">NamaFest\u003c/a>. A “nama” — an abbreviation for namazake, or raw, unpasteurized sake — is the most freshly pressed iteration of sake you can find. Every spring, the seasonal sakes are ceremoniously made and bottled. In honor of the tradition, Umami Mart has held a small-scale NamaFest celebration at the bar each spring, but this year’s event will be the biggest one yet — the first time they’ll be hosting a full-on outdoor festival with 16 sake makers, both local and international, pouring up for the Bay Area’s most avid rice wine lovers.\u003c/p>\n\u003cfigure id=\"attachment_13955492\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955492\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/img_6419-scaled.jpg\" alt=\"an outdoor event where patrons sit and dine on a sunny afternoon\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/img_6419-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/img_6419-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/img_6419-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/img_6419-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/img_6419-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/img_6419-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/img_6419-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/img_6419-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Umami Mart’s back lot has been used for events in the past, but never a full-on outdoor sake fest until now. \u003ccite>(Courtesy Umami Mart)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The event will take place in the shop’s back lot and will also include bites from pop-up \u003ca href=\"https://www.instagram.com/casadekei/?hl=en\">Casa de Kei\u003c/a>. With a one-ticket-gives-you-access-to-drinking-everything model, visitors can rotate through each glass of undiluted sake — including offerings from \u003ca href=\"https://sequoiasake.com/\">Sequoia Sake\u003c/a>, \u003ca href=\"https://www.sipfifthtaste.com/\">Fifth Taste Sake\u003c/a>, \u003ca href=\"https://www.jotosake.com//\">Joto Sake\u003c/a>, \u003ca href=\"https://www.takarasake.com/\">Takara Sake\u003c/a> and, for the non-sake drinkers, \u003ca href=\"https://www.suntory.com/beer/premium/en/\">Suntory malt beer\u003c/a>.\u003c/p>\n\u003cp>Afterwards — or better yet, beforehand, while you still have your wits about you — festival-goers can peruse the shop and snag a miniature ceramic ghost or cat-themed can of beer. In my experience, Umami Mart sells top-shelf Japanese goods and beverages I’ve otherwise only ever seen while visiting Tokyo. Except this is in Oakland.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"https://umamimart.com/collections/events/products/namafest-2024\">NamaFest\u003c/a> will take place in Umami Mart’s back lot (4027 Broadway, Oakland) on Sat., April 13, from 1–5 p.m. \u003ca href=\"https://umamimart.com/collections/events/products/namafest-2024\">Tickets are $55 and include a tasting of all 16 sakes\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Over a decade ago, when the owners of \u003ca href=\"https://www.instagram.com/umamimart/\">Umami Mart\u003c/a> — the sleek Japanese boutique that sells hard-to-find liquor and high-end barware like 24-karat gold bar spoons and diamond-cut mixing glasses — first arrived in Oakland, they hoped to celebrate Japan’s diverse beverage offerings. And they’ve done exactly that.\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>Providing one of the Bay Area’s largest selections of Japanese craft beers and spirits, owners Yoko Kumano and Kayoko Akabori — who met while growing up in Cupertino — have \u003ca href=\"https://www.kqed.org/bayareabites/95914/japanese-craft-beer-comes-to-oakland-and-heres-what-you-should-try\">successfully imported Japan’s cheerful “kanpai” culture to the East Bay\u003c/a>. If you’ve ever wandered around their quaint brick-and-mortar outpost on Broadway & 40th, you’ve certainly discovered their lo-fi bar at the back, where whiskey highballs and shochu (a Japanese grain- and vegetable-based spirit) are served with a generous hand.\u003c/p>\n\u003cp>On Saturday, April 13, they’ll be upping the ante with their annual \u003ca href=\"https://umamimart.com/collections/events/products/namafest-2024\">NamaFest\u003c/a>. A “nama” — an abbreviation for namazake, or raw, unpasteurized sake — is the most freshly pressed iteration of sake you can find. Every spring, the seasonal sakes are ceremoniously made and bottled. In honor of the tradition, Umami Mart has held a small-scale NamaFest celebration at the bar each spring, but this year’s event will be the biggest one yet — the first time they’ll be hosting a full-on outdoor festival with 16 sake makers, both local and international, pouring up for the Bay Area’s most avid rice wine lovers.\u003c/p>\n\u003cfigure id=\"attachment_13955492\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955492\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/img_6419-scaled.jpg\" alt=\"an outdoor event where patrons sit and dine on a sunny afternoon\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/img_6419-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/img_6419-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/img_6419-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/img_6419-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/img_6419-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/img_6419-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/img_6419-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/img_6419-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Umami Mart’s back lot has been used for events in the past, but never a full-on outdoor sake fest until now. \u003ccite>(Courtesy Umami Mart)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The event will take place in the shop’s back lot and will also include bites from pop-up \u003ca href=\"https://www.instagram.com/casadekei/?hl=en\">Casa de Kei\u003c/a>. With a one-ticket-gives-you-access-to-drinking-everything model, visitors can rotate through each glass of undiluted sake — including offerings from \u003ca href=\"https://sequoiasake.com/\">Sequoia Sake\u003c/a>, \u003ca href=\"https://www.sipfifthtaste.com/\">Fifth Taste Sake\u003c/a>, \u003ca href=\"https://www.jotosake.com//\">Joto Sake\u003c/a>, \u003ca href=\"https://www.takarasake.com/\">Takara Sake\u003c/a> and, for the non-sake drinkers, \u003ca href=\"https://www.suntory.com/beer/premium/en/\">Suntory malt beer\u003c/a>.\u003c/p>\n\u003cp>Afterwards — or better yet, beforehand, while you still have your wits about you — festival-goers can peruse the shop and snag a miniature ceramic ghost or cat-themed can of beer. In my experience, Umami Mart sells top-shelf Japanese goods and beverages I’ve otherwise only ever seen while visiting Tokyo. Except this is in Oakland.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"https://umamimart.com/collections/events/products/namafest-2024\">NamaFest\u003c/a> will take place in Umami Mart’s back lot (4027 Broadway, Oakland) on Sat., April 13, from 1–5 p.m. \u003ca href=\"https://umamimart.com/collections/events/products/namafest-2024\">Tickets are $55 and include a tasting of all 16 sakes\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Where to Celebrate Eid al-Fitr in the Bay Area, From Buffets to Food Markets",
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"content": "\u003cp>As \u003ca href=\"https://www.kqed.org/news/11978744/were-all-hurting-for-bay-area-muslim-leaders-gaza-is-ever-present-during-ramadan-2024\">the fasting month of Ramadan\u003c/a> comes to an end, Muslims around the world are preparing for Eid al-Fitr: “The feast of breaking the fast.”\u003c/p>\n\u003cp>Whether you’re looking to gather with the community to enjoy delicious food, meet new people or find an Eid party happening near you, keep reading for just some of the events taking place around the Bay Area to mark the occasion.\u003c/p>\n\u003cp>[aside label=\"Related Stories\" postID=\"news_11979258,news_11910408,arts_13954374\"]Since Eid will take place on either Tuesday, April 9 or Wednesday, April 10 — \u003ca href=\"https://www.kqed.org/news/11910408/ramadan-begins-on-a-crescent-moon-ushering-in-a-holy-month-of-fasting-and-kindness\">depending on sightings of the moon\u003c/a> — be extra sure to check the date on the events below. Not all of them will land on Eid, or will adjust for when Eid is.\u003c/p>\n\u003ch2>Eid buffets, dinners, and food markets\u003c/h2>\n\u003cul>\n\u003cli>\u003cb>April 9:\u003c/b> \u003ca href=\"https://allevents.in/newark/grand-eid-al-fitr-chand-raat-at-mehran/200026002192754\">Grand Eid-Al-Fitr Chand Raat in Newark\u003c/a>\u003c/li>\n\u003cli>\u003cb>April 9:\u003c/b> \u003ca href=\"https://www.eventbrite.com/e/chandraat-for-a-cause-tickets-860624790917\">Chandraat for a Cause at Zareen’s in Palo Alto\u003c/a>\u003c/li>\n\u003cli>\u003cb>Eid Day:\u003c/b> Eid brunch buffet at Mangal in Sunnyvale, 9 a.m.–2 p.m. ($30 per person, $15 for kids)\u003c/li>\n\u003cli>\u003cb>Eid Day:\u003c/b> Eid buffet at \u003ca href=\"https://www.facebook.com/groups/346301195453824/posts/7387288408021699/\">Kabab & Curry’s in Cupertino \u003c/a>($35 per person)\u003c/li>\n\u003cli>\u003cb>April 10–14: \u003c/b>Eid lunch and dinner buffets at \u003ca href=\"https://igrill.us/\">IGrill Kababs & Biryani in Santa Clara \u003c/a>($20 per person)\u003c/li>\n\u003cli>\u003cb>April 13:\u003c/b> \u003ca href=\"https://www.instagram.com/p/C5RSFyvxkNk/?igsh=MWQ1ZGUxMzBkMA%3D%3D\">Halalcon’s Eid Bash in Hayward\u003c/a>\u003c/li>\n\u003cli>\u003cb>April 13: \u003c/b>Eid lunch buffet at \u003ca href=\"https://www.curryleavesbistro.com/\">Curry Leaves Bistro\u003c/a> in Pleasanton ($45 per person)\u003c/li>\n\u003cli>\u003cb>April 13: \u003c/b>\u003ca href=\"https://lu.ma/q8r274zq?fbclid=IwAR1lyBN_Vj4cTnnNAQIS9at4TPTbgirDt0hjwCIkXo5Lm79oj7gtRCfTNkc\">Ansar Family & Convert Community Eid Launch\u003c/a> at the Masjid Al-Huda mosque in Union City\u003c/li>\n\u003cli>\u003cb>April 21:\u003c/b> Eid Brunch at \u003ca href=\"https://www.eventbrite.com/e/eid-brunch-at-sandai-tickets-873657381747?utm_experiment=test_share_listing&aff=ebdsshios&fbclid=IwAR0f4xcL9pzUoqd4etlyvrmm0eJul3ZRvaYrxSfRQJmByy2G7TVI7LneIbg_aem_AfBHUyexnIfsnW--oux38otP_qZ2BzydhmkQebudJ3VfH9KzQtnjCi_Jqhj-Rjlrb_WmID4PoYIdEBlundpmx78h\">SanDai in Walnut Creek \u003c/a>11 a.m.–3 p.m. ($65 per person, $35 for kids age 12–18, free for kids under 12; reservations recommended via Eventbrite)\u003c/li>\n\u003c/ul>\n\u003ch2>Night markets and events\u003c/h2>\n\u003cul>\n\u003cli>\u003cb>April 6:\u003c/b> A \u003ca href=\"https://www.instagram.com/p/C5JdNiepSCN/?igsh=MzRlODBiNWFlZA%3D%3D\">Chand Raat Market in Berkeley\u003c/a> selling prints, jewelry, shoes and ceramics from 8 p.m.\u003c/li>\n\u003cli>\u003cb>April 6:\u003c/b> \u003ca href=\"https://www.facebook.com/events/1097205274929600/?ref_source=newsfeed&ref_mechanism=feed_attachment&action_context=%257B%2522action_history%2522%253A%2522null%2522%257D&_rdr\">Pre Chand Raat in Fremont\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>April 6–8:\u003c/strong> \u003ca href=\"https://www.instagram.com/mcayouth/p/C5Us3-vLyuu/\">Henna Nights in Santa Clara\u003c/a>\u003c/li>\n\u003cli>\u003cb>April 9: \u003c/b>\u003ca href=\"https://www.facebook.com/photo/?fbid=1864638540662826&set=gm.1370193643666988&idorvanity=183771485642549\">Chand Raat Eid Bazaar in San José\u003c/a> starting at 8 p.m.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_13955468\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955468\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-1919393320_qut.jpg\" alt=\"An overhead shot of a delicious-looking array of plated foods on a gray table, including samosas and curry, with a hand reaching in to take some\" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-1919393320_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-1919393320_qut-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-1919393320_qut-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-1919393320_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-1919393320_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-1919393320_qut-1536x1025.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Many restaurants around the Bay Area are holding Eid lunch and dinner buffets. \u003ccite>(SolStock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Eid parties, carnivals, and picnics\u003c/h2>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cli>\u003cb>April 10: \u003c/b>\u003ca href=\"https://tockify.com/muslimfomo/detail/3691/1712763000000?startms=1711954800000\">Eid al-Fitr Prayer & Celebration in San José\u003c/a>\u003c/li>\n\u003cli>\u003cb>April 12: \u003c/b>\u003ca href=\"https://www.oaklandlgbtqcenter.org/calendar\">Bay Area Queer Muslims’ 2nd Annual LGBTQ+ Eid Celebration\u003c/a> in Oakland\u003c/li>\n\u003cli>\u003cb>April 13: \u003c/b>\u003ca href=\"https://tockify.com/muslimfomo/detail/3708/1713038400000?startms=1711954800000\">Eid Carnival in Pleasanton\u003c/a> ($30 per person, $15 for ages 6–9, includes food and drink; Free for children under 6)\u003c/li>\n\u003cli>\u003cb>April 13: \u003c/b>\u003ca href=\"https://tockify.com/muslimfomo/detail/3701/1713052800000?startms=1711954800000\">Eid al-Fitr Festival\u003c/a> in Santa Clara\u003c/li>\n\u003cli>\u003cb>April 13: \u003c/b>\u003ca href=\"https://tockify.com/muslimfomo/detail/3692/1713049200000?startms=1711954800000\">Eid Festival in San José\u003c/a>\u003c/li>\n\u003cli>\u003cb>April 14: \u003c/b>\u003ca href=\"https://www.eventbrite.com/e/unity-eid-day-at-the-zoo-ticket-sales-paused-tickets-to-be-added-4324-tickets-871382938827\">Unity Eid Day at the San Francisco Zoo\u003c/a> ($10 per person, free for children under 2)\u003c/li>\n\u003cli>\u003cb>April 20: \u003c/b>\u003ca href=\"https://eidextravaganza24.eventcombo.com/\">Eid Extravaganza in San José\u003c/a>\u003cb>\u003c/b>\u003c/li>\n\u003cli>\u003cb>April 27: \u003c/b>\u003ca href=\"https://lu.ma/7xai478z\">Bay Area Malaysians Eid Picnic\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Looking for ways to celebrate Eid al-Fitr in the Bay Area? From markets to buffets, we have a list of events around the region to mark the end of Ramadan. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As \u003ca href=\"https://www.kqed.org/news/11978744/were-all-hurting-for-bay-area-muslim-leaders-gaza-is-ever-present-during-ramadan-2024\">the fasting month of Ramadan\u003c/a> comes to an end, Muslims around the world are preparing for Eid al-Fitr: “The feast of breaking the fast.”\u003c/p>\n\u003cp>Whether you’re looking to gather with the community to enjoy delicious food, meet new people or find an Eid party happening near you, keep reading for just some of the events taking place around the Bay Area to mark the occasion.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Since Eid will take place on either Tuesday, April 9 or Wednesday, April 10 — \u003ca href=\"https://www.kqed.org/news/11910408/ramadan-begins-on-a-crescent-moon-ushering-in-a-holy-month-of-fasting-and-kindness\">depending on sightings of the moon\u003c/a> — be extra sure to check the date on the events below. Not all of them will land on Eid, or will adjust for when Eid is.\u003c/p>\n\u003ch2>Eid buffets, dinners, and food markets\u003c/h2>\n\u003cul>\n\u003cli>\u003cb>April 9:\u003c/b> \u003ca href=\"https://allevents.in/newark/grand-eid-al-fitr-chand-raat-at-mehran/200026002192754\">Grand Eid-Al-Fitr Chand Raat in Newark\u003c/a>\u003c/li>\n\u003cli>\u003cb>April 9:\u003c/b> \u003ca href=\"https://www.eventbrite.com/e/chandraat-for-a-cause-tickets-860624790917\">Chandraat for a Cause at Zareen’s in Palo Alto\u003c/a>\u003c/li>\n\u003cli>\u003cb>Eid Day:\u003c/b> Eid brunch buffet at Mangal in Sunnyvale, 9 a.m.–2 p.m. ($30 per person, $15 for kids)\u003c/li>\n\u003cli>\u003cb>Eid Day:\u003c/b> Eid buffet at \u003ca href=\"https://www.facebook.com/groups/346301195453824/posts/7387288408021699/\">Kabab & Curry’s in Cupertino \u003c/a>($35 per person)\u003c/li>\n\u003cli>\u003cb>April 10–14: \u003c/b>Eid lunch and dinner buffets at \u003ca href=\"https://igrill.us/\">IGrill Kababs & Biryani in Santa Clara \u003c/a>($20 per person)\u003c/li>\n\u003cli>\u003cb>April 13:\u003c/b> \u003ca href=\"https://www.instagram.com/p/C5RSFyvxkNk/?igsh=MWQ1ZGUxMzBkMA%3D%3D\">Halalcon’s Eid Bash in Hayward\u003c/a>\u003c/li>\n\u003cli>\u003cb>April 13: \u003c/b>Eid lunch buffet at \u003ca href=\"https://www.curryleavesbistro.com/\">Curry Leaves Bistro\u003c/a> in Pleasanton ($45 per person)\u003c/li>\n\u003cli>\u003cb>April 13: \u003c/b>\u003ca href=\"https://lu.ma/q8r274zq?fbclid=IwAR1lyBN_Vj4cTnnNAQIS9at4TPTbgirDt0hjwCIkXo5Lm79oj7gtRCfTNkc\">Ansar Family & Convert Community Eid Launch\u003c/a> at the Masjid Al-Huda mosque in Union City\u003c/li>\n\u003cli>\u003cb>April 21:\u003c/b> Eid Brunch at \u003ca href=\"https://www.eventbrite.com/e/eid-brunch-at-sandai-tickets-873657381747?utm_experiment=test_share_listing&aff=ebdsshios&fbclid=IwAR0f4xcL9pzUoqd4etlyvrmm0eJul3ZRvaYrxSfRQJmByy2G7TVI7LneIbg_aem_AfBHUyexnIfsnW--oux38otP_qZ2BzydhmkQebudJ3VfH9KzQtnjCi_Jqhj-Rjlrb_WmID4PoYIdEBlundpmx78h\">SanDai in Walnut Creek \u003c/a>11 a.m.–3 p.m. ($65 per person, $35 for kids age 12–18, free for kids under 12; reservations recommended via Eventbrite)\u003c/li>\n\u003c/ul>\n\u003ch2>Night markets and events\u003c/h2>\n\u003cul>\n\u003cli>\u003cb>April 6:\u003c/b> A \u003ca href=\"https://www.instagram.com/p/C5JdNiepSCN/?igsh=MzRlODBiNWFlZA%3D%3D\">Chand Raat Market in Berkeley\u003c/a> selling prints, jewelry, shoes and ceramics from 8 p.m.\u003c/li>\n\u003cli>\u003cb>April 6:\u003c/b> \u003ca href=\"https://www.facebook.com/events/1097205274929600/?ref_source=newsfeed&ref_mechanism=feed_attachment&action_context=%257B%2522action_history%2522%253A%2522null%2522%257D&_rdr\">Pre Chand Raat in Fremont\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>April 6–8:\u003c/strong> \u003ca href=\"https://www.instagram.com/mcayouth/p/C5Us3-vLyuu/\">Henna Nights in Santa Clara\u003c/a>\u003c/li>\n\u003cli>\u003cb>April 9: \u003c/b>\u003ca href=\"https://www.facebook.com/photo/?fbid=1864638540662826&set=gm.1370193643666988&idorvanity=183771485642549\">Chand Raat Eid Bazaar in San José\u003c/a> starting at 8 p.m.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_13955468\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955468\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-1919393320_qut.jpg\" alt=\"An overhead shot of a delicious-looking array of plated foods on a gray table, including samosas and curry, with a hand reaching in to take some\" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-1919393320_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-1919393320_qut-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-1919393320_qut-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-1919393320_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-1919393320_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-1919393320_qut-1536x1025.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Many restaurants around the Bay Area are holding Eid lunch and dinner buffets. \u003ccite>(SolStock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Eid parties, carnivals, and picnics\u003c/h2>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cli>\u003cb>April 10: \u003c/b>\u003ca href=\"https://tockify.com/muslimfomo/detail/3691/1712763000000?startms=1711954800000\">Eid al-Fitr Prayer & Celebration in San José\u003c/a>\u003c/li>\n\u003cli>\u003cb>April 12: \u003c/b>\u003ca href=\"https://www.oaklandlgbtqcenter.org/calendar\">Bay Area Queer Muslims’ 2nd Annual LGBTQ+ Eid Celebration\u003c/a> in Oakland\u003c/li>\n\u003cli>\u003cb>April 13: \u003c/b>\u003ca href=\"https://tockify.com/muslimfomo/detail/3708/1713038400000?startms=1711954800000\">Eid Carnival in Pleasanton\u003c/a> ($30 per person, $15 for ages 6–9, includes food and drink; Free for children under 6)\u003c/li>\n\u003cli>\u003cb>April 13: \u003c/b>\u003ca href=\"https://tockify.com/muslimfomo/detail/3701/1713052800000?startms=1711954800000\">Eid al-Fitr Festival\u003c/a> in Santa Clara\u003c/li>\n\u003cli>\u003cb>April 13: \u003c/b>\u003ca href=\"https://tockify.com/muslimfomo/detail/3692/1713049200000?startms=1711954800000\">Eid Festival in San José\u003c/a>\u003c/li>\n\u003cli>\u003cb>April 14: \u003c/b>\u003ca href=\"https://www.eventbrite.com/e/unity-eid-day-at-the-zoo-ticket-sales-paused-tickets-to-be-added-4324-tickets-871382938827\">Unity Eid Day at the San Francisco Zoo\u003c/a> ($10 per person, free for children under 2)\u003c/li>\n\u003cli>\u003cb>April 20: \u003c/b>\u003ca href=\"https://eidextravaganza24.eventcombo.com/\">Eid Extravaganza in San José\u003c/a>\u003cb>\u003c/b>\u003c/li>\n\u003cli>\u003cb>April 27: \u003c/b>\u003ca href=\"https://lu.ma/7xai478z\">Bay Area Malaysians Eid Picnic\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "This Turkish Kebab Spot Is a Late-Night Oasis in the Outer East Bay Suburbs",
"headTitle": "This Turkish Kebab Spot Is a Late-Night Oasis in the Outer East Bay Suburbs | KQED",
"content": "\u003cfigure id=\"attachment_13955527\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955527\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3671.jpg\" alt=\"Two men devour a Turkish cheese bread, pulling the stretchy cheese away from their mouths with grotesque expressions on their face.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3671.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3671-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3671-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3671-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3671-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3671-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The must-order item at Sultan’s Kebab is the boat-shaped cheese pide. The restaurant’s Livermore location is a late-night hub in the outer East Bay, open until 11:30 p.m. daily. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Even with its handful of bustling dive bars and lounges, Downtown Livermore probably isn’t ever going to be known as an after-hours hotspot. But for the past year, at least, Livermoreans who get hungry after 11 o’clock at night have had at least one place — \u003ca href=\"https://www.instagram.com/p/BtUo7sYHm2D/\">Sultan’s Kebab\u003c/a> — where they can go to satisfy their cravings for shawarma, kebabs and, most spectacularly, hot, cheesy Turkish flatbreads.\u003c/p>\n\u003cp>At least that was how it seemed on a recent Friday night, when the casually chic counter-service restaurant only seemed to get busier and busier after 10 p.m. Every booth and table was filled with groups of friends, young couples on dates, even families with small children (no judgment!). By the time we left, it felt like every person in Livermore who was still awake must have been sitting down for a meal at Sultan’s.\u003c/p>\n\u003cp>Since the original Pleasanton storefront debuted in 2010, the restaurant has expanded into a mini sultanate, if you will, with three kebab shop locations spread across the sleepy Tri-Valley suburbs. With its sleek bar counter, fire-engine red interior and faux wisteria tree (in glorious, faux full bloom) overhanging the entrance, the year-old Livermore location is the fanciest-looking of the three — and the only one that’s open late enough to qualify as a late-night restaurant.\u003c/p>\n\u003cp>Sultan’s Kebab is a Turkish restaurant that markets itself as “Mediterranean” — which, in contemporary American restaurant parlance, largely functions as \u003ca href=\"https://melmagazine.com/en-us/story/should-you-be-embarrassed-to-confuse-middle-eastern-food-with-mediterranean-food#google_vignette\">a way for immigrant chefs to make their food businesses palatable\u003c/a> when they aren’t sure how comfortable customers will be with dining at an establishment that’s explicitly Afghan, Palestinian or Iranian. For most diners, it’s just shorthand for the fact that you’ll probably find hummus and some kind of kebab on the menu.\u003c/p>\n\u003cfigure id=\"attachment_13955528\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955528\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3673.jpg\" alt=\"The exterior of a brick-lined restaurant. The lit-up sign reads, "Sultan's Kebab"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3673.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3673-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3673-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3673-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3673-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3673-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At 11 o’clock on a Friday night, it feels like every Livermorean who’s still awake is dining at Sultan’s. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At a place like Sultan’s, though, it really is possible to see the throughline between cuisines as seemingly disparate as Turkish and Italian — say, in the mild and delectable braised lamb shank, with its rich gravy studded with strands of celery, a dish which, if you look at it a little sideways, doesn’t look or taste so different from the osso buco served at your local homestyle Milanese spot. You can even see it in the Iskender kebab: thin slices of spit-roasted lamb and crunchy pita, all tossed in tomato sauce and served alongside a massive pool of yogurt. Sultan’s is the most “marinara” version of the dish I’ve ever eaten — so sweet and saucy, it wouldn’t feel out of place at my favorite red-sauce Italian joint.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13954983,arts_13954597,arts_13953224']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>This act of cultural translation is perhaps most explicit in Sultan’s selection of the kind of traditional Turkish flatbreads that are popularly known in the West as “Turkish pizza” — a rarity here in the Bay Area. There’s the thin-crusted lahmacun, with its topping of heavily seasoned minced lamb and raw onions. And then there are the toasty, boat-shaped pides, which bear a passing resemblance to the (Republic of) Georgian cheese boats known as khachapuri. The one we ordered was topped with oozy melted cheese and shjouk (aka sujuk), a Turkish sausage that’s like a coarser, more thickly sliced pepperoni. This was exactly the kind of thing I crave late at night: hot carbs with a slick of grease and, as an added bonus, an epic cheese pull.\u003c/p>\n\u003cp>If I were to send you to Sultan’s — at any time of day but especially after 10 p.m. — I would have you start by sharing one of these piping hot cheese pides. From there, if you are a lamb eater, I’d have you order the lamb kebab plate: #1 on the menu, a straightforward classic, and also by far the tastiest of the entrees I tried. Super-savory, well-blistered and exquisitely tender, the meat comes with rice, good hummus, pita, salad — a perfect self-contained meal. Finally, for dessert, if you don’t \u003ca href=\"https://www.youtube.com/watch?v=DhrdSylKQ-Q\">pull an “Edmund”\u003c/a> and get distracted by Sultan’s colorful display case full of Turkish delight, I recommend the homemade rice pudding. It’s very cold and refreshing version, with a thin, golden-brown layer of milk skin on top that’s especially satisfying to cut into with your fork.\u003c/p>\n\u003cp>That’s a meal that will send anyone to bed feeling generously stuffed and well taken care of, whether you’re a Livermore resident heading home just down the road or a visitor passing through, on your way to some other, less kebab-wealthy part of the Bay.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The Livermore location of \u003c/i>\u003ca href=\"https://www.sultanskebab.net/\">\u003ci>Sultan’s Kebab\u003c/i>\u003c/a>\u003ci> is open from 10:30 a.m. to 11:30 p.m. daily at 2491 1st St. The restaurant also has locations in Pleasanton and Danville, but those aren’t open as late.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13955527\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955527\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3671.jpg\" alt=\"Two men devour a Turkish cheese bread, pulling the stretchy cheese away from their mouths with grotesque expressions on their face.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3671.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3671-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3671-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3671-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3671-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3671-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The must-order item at Sultan’s Kebab is the boat-shaped cheese pide. The restaurant’s Livermore location is a late-night hub in the outer East Bay, open until 11:30 p.m. daily. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Even with its handful of bustling dive bars and lounges, Downtown Livermore probably isn’t ever going to be known as an after-hours hotspot. But for the past year, at least, Livermoreans who get hungry after 11 o’clock at night have had at least one place — \u003ca href=\"https://www.instagram.com/p/BtUo7sYHm2D/\">Sultan’s Kebab\u003c/a> — where they can go to satisfy their cravings for shawarma, kebabs and, most spectacularly, hot, cheesy Turkish flatbreads.\u003c/p>\n\u003cp>At least that was how it seemed on a recent Friday night, when the casually chic counter-service restaurant only seemed to get busier and busier after 10 p.m. Every booth and table was filled with groups of friends, young couples on dates, even families with small children (no judgment!). By the time we left, it felt like every person in Livermore who was still awake must have been sitting down for a meal at Sultan’s.\u003c/p>\n\u003cp>Since the original Pleasanton storefront debuted in 2010, the restaurant has expanded into a mini sultanate, if you will, with three kebab shop locations spread across the sleepy Tri-Valley suburbs. With its sleek bar counter, fire-engine red interior and faux wisteria tree (in glorious, faux full bloom) overhanging the entrance, the year-old Livermore location is the fanciest-looking of the three — and the only one that’s open late enough to qualify as a late-night restaurant.\u003c/p>\n\u003cp>Sultan’s Kebab is a Turkish restaurant that markets itself as “Mediterranean” — which, in contemporary American restaurant parlance, largely functions as \u003ca href=\"https://melmagazine.com/en-us/story/should-you-be-embarrassed-to-confuse-middle-eastern-food-with-mediterranean-food#google_vignette\">a way for immigrant chefs to make their food businesses palatable\u003c/a> when they aren’t sure how comfortable customers will be with dining at an establishment that’s explicitly Afghan, Palestinian or Iranian. For most diners, it’s just shorthand for the fact that you’ll probably find hummus and some kind of kebab on the menu.\u003c/p>\n\u003cfigure id=\"attachment_13955528\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955528\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3673.jpg\" alt=\"The exterior of a brick-lined restaurant. The lit-up sign reads, "Sultan's Kebab"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3673.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3673-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3673-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3673-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3673-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/IMG_3673-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At 11 o’clock on a Friday night, it feels like every Livermorean who’s still awake is dining at Sultan’s. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At a place like Sultan’s, though, it really is possible to see the throughline between cuisines as seemingly disparate as Turkish and Italian — say, in the mild and delectable braised lamb shank, with its rich gravy studded with strands of celery, a dish which, if you look at it a little sideways, doesn’t look or taste so different from the osso buco served at your local homestyle Milanese spot. You can even see it in the Iskender kebab: thin slices of spit-roasted lamb and crunchy pita, all tossed in tomato sauce and served alongside a massive pool of yogurt. Sultan’s is the most “marinara” version of the dish I’ve ever eaten — so sweet and saucy, it wouldn’t feel out of place at my favorite red-sauce Italian joint.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>This act of cultural translation is perhaps most explicit in Sultan’s selection of the kind of traditional Turkish flatbreads that are popularly known in the West as “Turkish pizza” — a rarity here in the Bay Area. There’s the thin-crusted lahmacun, with its topping of heavily seasoned minced lamb and raw onions. And then there are the toasty, boat-shaped pides, which bear a passing resemblance to the (Republic of) Georgian cheese boats known as khachapuri. The one we ordered was topped with oozy melted cheese and shjouk (aka sujuk), a Turkish sausage that’s like a coarser, more thickly sliced pepperoni. This was exactly the kind of thing I crave late at night: hot carbs with a slick of grease and, as an added bonus, an epic cheese pull.\u003c/p>\n\u003cp>If I were to send you to Sultan’s — at any time of day but especially after 10 p.m. — I would have you start by sharing one of these piping hot cheese pides. From there, if you are a lamb eater, I’d have you order the lamb kebab plate: #1 on the menu, a straightforward classic, and also by far the tastiest of the entrees I tried. Super-savory, well-blistered and exquisitely tender, the meat comes with rice, good hummus, pita, salad — a perfect self-contained meal. Finally, for dessert, if you don’t \u003ca href=\"https://www.youtube.com/watch?v=DhrdSylKQ-Q\">pull an “Edmund”\u003c/a> and get distracted by Sultan’s colorful display case full of Turkish delight, I recommend the homemade rice pudding. It’s very cold and refreshing version, with a thin, golden-brown layer of milk skin on top that’s especially satisfying to cut into with your fork.\u003c/p>\n\u003cp>That’s a meal that will send anyone to bed feeling generously stuffed and well taken care of, whether you’re a Livermore resident heading home just down the road or a visitor passing through, on your way to some other, less kebab-wealthy part of the Bay.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The Livermore location of \u003c/i>\u003ca href=\"https://www.sultanskebab.net/\">\u003ci>Sultan’s Kebab\u003c/i>\u003c/a>\u003ci> is open from 10:30 a.m. to 11:30 p.m. daily at 2491 1st St. The restaurant also has locations in Pleasanton and Danville, but those aren’t open as late.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Two years ago, my food writing colleague Luke Tsai noticed \u003ca href=\"https://www.kqed.org/arts/13912001/ube-festival-filipino-kapwa-gardens-yum-yams-san-francisco-marleys-treats\">a significant rise in ube-related events\u003c/a> happening during in the spring. He predicted a delectable future: “We might as well go ahead and designate April as National Ube Month.”\u003c/p>\n\u003cp>Well, he’s right. On Sunday, April 7, San Francisco’s District Six will host their largest ever \u003ca href=\"https://www.eventbrite.com/e/the-ube-festival-tickets-821207883887\">Ube Fest\u003c/a>.\u003c/p>\n\u003cp>Certainly you’ve either heard of or eaten ube at this point. The sweet, starchy and iconically purple yam from the Philippines has had the Bay Area’s most creative foodmakers under a lavender spell for years. But it’s something that has always held weight in the Filipino American community. And at the outdoor market of Ube Fest, a squad of over 20 local vendors will showcase their favorite ingredient’s delicious versatility. \u003c/p>\n\u003cfigure id=\"attachment_13912051\" class=\"wp-caption alignnone\" style=\"max-width: 1242px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13912051\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/MarleysTreats.jpeg\" alt=\"Two ube cupcakes, ube pandesals and ube flan cheesecakes, against a white background.\" width=\"1242\" height=\"1235\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/MarleysTreats.jpeg 1242w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/MarleysTreats-800x795.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/MarleysTreats-1020x1014.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/MarleysTreats-160x159.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/MarleysTreats-768x764.jpeg 768w\" sizes=\"(max-width: 1242px) 100vw, 1242px\">\u003cfigcaption class=\"wp-caption-text\">Ube cupcakes, ‘flandesals’ and ube flan cheesecakes — all from Hayward-based Marley’s Treats, where the ube desserts are by far the most popular items. \u003ccite>(Marley's Treats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m excited that everyone is catching on because it deserves the spotlight,” says Joseph Alcasabas, co-owner of \u003ca href=\"https://www.kqed.org/arts/13898436/uncle-tito-filipino-comfort-food-soma-opening\">SoMa’s cool Filipino American eatery Uncle Tito\u003c/a>, who will be serving two varieties of ube at the festival. “It’s just eye catching out of the gate, right? The bold purple has you wondering what it tastes like. That builds curiosity within foodie culture. And then the taste delivers.”\u003c/p>\n\u003cp>Uncle Tito’s head chef Vincent Dayao will prepare a rice bowl with the rice seasoned using ube and coconut milk to give the white grains a natural purple dye.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And that’s not even the tip of the purple iceberg.\u003c/p>\n\u003cp>Ube salsa on tacos. Ube dessert bars. Ube lemonade. Ube cookies. Ube kettle corn. Ube musubi. Ube pies. Ube nachos? (That last one isn’t actually a thing yet, but it should be — and rest assured that Uncle Tito will be serving their “bistek chistek nachos,” which is a play on a Philly cheesesteak and Filipino bistek in the glorious form of Mexican tortilla chips.)\u003c/p>\n\u003cp>Food vendors will include other San Francisco and East Bay favorites like \u003ca href=\"https://www.instagram.com/senorsisig/?hl=en\">Señor Sisig\u003c/a>, \u003ca href=\"https://www.instagram.com/alpastorpapi415/?hl=en\">Al Pastor Papi\u003c/a> and \u003ca href=\"https://www.instagram.com/marleystreats/?hl=en\">Marley’s Treats\u003c/a>. There will also be DJs, local nonprofits, pop-up clothing and botanical shops, and even a booth to learn more about baseball in the Philippines. \u003c/p>\n\u003cfigure id=\"attachment_13898461\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13898461\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-scaled.jpg\" alt=\"Ube buns and Milo banana creme lumpia on a white plate, dusted with powdered sugar.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-1920x2880.jpg 1920w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">The ube buns are a collaboration with Valerio’s Tropical Bakeshop, a staple of the local Filipino community. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently returned from a lengthy stay in the Philippines, the event’s organizer, Anthony Schlander of \u003ca href=\"https://www.instagram.com/anthonypresents/\">Anthony Presents\u003c/a>, is eager to share his renewed connection to his parents’ homeland with Bay Area eaters and hypebeasts alike.\u003c/p>\n\u003cp>“I took a mental break last year, but I’m going to put my efforts back into food and community events [in the Bay Area] this year,” Schlander says. “[This year’s Ube Festival] will actually be our busiest one ever. Ube is purple gold.”\u003c/p>\n\u003cp>For him, ube is a gateway into learning more about what the Philippines have to offer. It just happens to be a flavorful starting point.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The Ube Festival will take place at \u003ca href=\"https://www.instagram.com/districtsixsf/?hl=en\">District Six\u003c/a> (428 11th St., San Francisco) on Sunday, April 7 from 12–5 p.m. \u003ca href=\"https://www.eventbrite.com/e/the-ube-festival-tickets-821207883887\">Tickets are available here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Two years ago, my food writing colleague Luke Tsai noticed \u003ca href=\"https://www.kqed.org/arts/13912001/ube-festival-filipino-kapwa-gardens-yum-yams-san-francisco-marleys-treats\">a significant rise in ube-related events\u003c/a> happening during in the spring. He predicted a delectable future: “We might as well go ahead and designate April as National Ube Month.”\u003c/p>\n\u003cp>Well, he’s right. On Sunday, April 7, San Francisco’s District Six will host their largest ever \u003ca href=\"https://www.eventbrite.com/e/the-ube-festival-tickets-821207883887\">Ube Fest\u003c/a>.\u003c/p>\n\u003cp>Certainly you’ve either heard of or eaten ube at this point. The sweet, starchy and iconically purple yam from the Philippines has had the Bay Area’s most creative foodmakers under a lavender spell for years. But it’s something that has always held weight in the Filipino American community. And at the outdoor market of Ube Fest, a squad of over 20 local vendors will showcase their favorite ingredient’s delicious versatility. \u003c/p>\n\u003cfigure id=\"attachment_13912051\" class=\"wp-caption alignnone\" style=\"max-width: 1242px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13912051\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/MarleysTreats.jpeg\" alt=\"Two ube cupcakes, ube pandesals and ube flan cheesecakes, against a white background.\" width=\"1242\" height=\"1235\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/MarleysTreats.jpeg 1242w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/MarleysTreats-800x795.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/MarleysTreats-1020x1014.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/MarleysTreats-160x159.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/MarleysTreats-768x764.jpeg 768w\" sizes=\"(max-width: 1242px) 100vw, 1242px\">\u003cfigcaption class=\"wp-caption-text\">Ube cupcakes, ‘flandesals’ and ube flan cheesecakes — all from Hayward-based Marley’s Treats, where the ube desserts are by far the most popular items. \u003ccite>(Marley's Treats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m excited that everyone is catching on because it deserves the spotlight,” says Joseph Alcasabas, co-owner of \u003ca href=\"https://www.kqed.org/arts/13898436/uncle-tito-filipino-comfort-food-soma-opening\">SoMa’s cool Filipino American eatery Uncle Tito\u003c/a>, who will be serving two varieties of ube at the festival. “It’s just eye catching out of the gate, right? The bold purple has you wondering what it tastes like. That builds curiosity within foodie culture. And then the taste delivers.”\u003c/p>\n\u003cp>Uncle Tito’s head chef Vincent Dayao will prepare a rice bowl with the rice seasoned using ube and coconut milk to give the white grains a natural purple dye.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And that’s not even the tip of the purple iceberg.\u003c/p>\n\u003cp>Ube salsa on tacos. Ube dessert bars. Ube lemonade. Ube cookies. Ube kettle corn. Ube musubi. Ube pies. Ube nachos? (That last one isn’t actually a thing yet, but it should be — and rest assured that Uncle Tito will be serving their “bistek chistek nachos,” which is a play on a Philly cheesesteak and Filipino bistek in the glorious form of Mexican tortilla chips.)\u003c/p>\n\u003cp>Food vendors will include other San Francisco and East Bay favorites like \u003ca href=\"https://www.instagram.com/senorsisig/?hl=en\">Señor Sisig\u003c/a>, \u003ca href=\"https://www.instagram.com/alpastorpapi415/?hl=en\">Al Pastor Papi\u003c/a> and \u003ca href=\"https://www.instagram.com/marleystreats/?hl=en\">Marley’s Treats\u003c/a>. There will also be DJs, local nonprofits, pop-up clothing and botanical shops, and even a booth to learn more about baseball in the Philippines. \u003c/p>\n\u003cfigure id=\"attachment_13898461\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13898461\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-scaled.jpg\" alt=\"Ube buns and Milo banana creme lumpia on a white plate, dusted with powdered sugar.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-1920x2880.jpg 1920w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">The ube buns are a collaboration with Valerio’s Tropical Bakeshop, a staple of the local Filipino community. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently returned from a lengthy stay in the Philippines, the event’s organizer, Anthony Schlander of \u003ca href=\"https://www.instagram.com/anthonypresents/\">Anthony Presents\u003c/a>, is eager to share his renewed connection to his parents’ homeland with Bay Area eaters and hypebeasts alike.\u003c/p>\n\u003cp>“I took a mental break last year, but I’m going to put my efforts back into food and community events [in the Bay Area] this year,” Schlander says. “[This year’s Ube Festival] will actually be our busiest one ever. Ube is purple gold.”\u003c/p>\n\u003cp>For him, ube is a gateway into learning more about what the Philippines have to offer. It just happens to be a flavorful starting point.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The Ube Festival will take place at \u003ca href=\"https://www.instagram.com/districtsixsf/?hl=en\">District Six\u003c/a> (428 11th St., San Francisco) on Sunday, April 7 from 12–5 p.m. \u003ca href=\"https://www.eventbrite.com/e/the-ube-festival-tickets-821207883887\">Tickets are available here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "These Girl Scout Cookie Cocktails Are Only Available Once a Year in San Francisco",
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"content": "\u003cp>Thin Mints. S’mores. Lemon-Ups. Tagalongs. Samoas.\u003c/p>\n\u003cp>If you grew up in the United States of America, you’ve eaten at least a few boxes of Girl Scout Cookies. There might not be anything more discernibly American, in fact, than coughing up some dollar bills for the old-fashioned treats to a group of young girls and their overworked parents in a grocery store parking lot.\u003c/p>\n\u003cp>Now, for the true devotees, Girl Scout Cookies can now be imbibed in a cocktail glass during happy hour at \u003ca href=\"https://www.instagram.com/causwells/?hl=en\">Causwells\u003c/a>, a neighborhood bistro and bar in San Francisco’s Marina District, during the month of April.\u003c/p>\n\u003cfigure id=\"attachment_13955134\" class=\"wp-caption alignnone\" style=\"max-width: 1085px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955134\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF8242.jpg\" alt=\"a cocktail made using ingredients from Girl Scout cookies is displayed at a bar\" width=\"1085\" height=\"1356\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF8242.jpg 1085w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF8242-800x1000.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF8242-1020x1275.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF8242-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF8242-768x960.jpg 768w\" sizes=\"(max-width: 1085px) 100vw, 1085px\">\u003cfigcaption class=\"wp-caption-text\">The S’mores cocktail incorporates mezcal, chocolate bitters, vanilla cream and espresso. \u003ccite>(Décanteur Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I was literally just walking down Chestnut Street and seeing girl scouts selling cookies, and thinking ‘What could we do to develop our menu with that?’ We bought out the whole stand, and the local troop leader had to bring more from down the street. And from there, it just began by eating a lot of cookies,” Elmer Mejicanos, the bar’s Beverage Director and co-owner, recalls.\u003c/p>\n\u003cp>The limited-time menu, which debuts on Tuesday, April 2, for its second annual iteration, is playfully designed to look like a Girl Scouts Cookie box.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thin Mints are served as vodka with hits of creme de menthe, creme de cacao, fernet and cream (it has a distinctly mint-ish hue, too). Lemon Ups are represented by gin, hazelnut liqueur, and lemon and orange flower water poured over sugar-powdered Japanese shaved ice (to give it that cool lemony kiss). And Adventurefuls? That round cookie of brownie-esque girth? It’ll come as bourbon mixed with vermouth, lemon and mole bitters whisked in egg whites (for that extra creaminess).\u003c/p>\n\u003cp>Mejicanos’ favorite is the Samoa — which mixes rum with organic coconut milk, mint and fresh mandarin in a Tiki-inspired mug. In total, there are six cookies alchemized into cocktail form.\u003c/p>\n\u003cfigure id=\"attachment_13955133\" class=\"wp-caption alignnone\" style=\"max-width: 1085px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955133\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF7989.jpg\" alt=\"a cocktail made using ingredients from Girl Scout cookies is displayed at a bar\" width=\"1085\" height=\"1356\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF7989.jpg 1085w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF7989-800x1000.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF7989-1020x1275.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF7989-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF7989-768x960.jpg 768w\" sizes=\"(max-width: 1085px) 100vw, 1085px\">\u003cfigcaption class=\"wp-caption-text\">The Thin Mint features vodka, fernet, cacao and mint. \u003ccite>(Décanteur Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Each cocktail incorporates the actual cookies, too — Mejicanos purchased over 250 boxes of each variety from local sellers — with a mix of infusions, syrups and actual shavings from the various cookies to highlight their iconic flavor profiles. A whole cookie garnishes every drink.\u003c/p>\n\u003cp>“The goal was to mimic the flavor without making it too rich or too sweet,” says Mejicanos.\u003c/p>\n\u003cp>Causwells started churning out their Girl Scout Cookie-inspired beverages a year ago, seasonally aligned with the time of year that local girl scouts distribute their cookies. It proved so popular that Causwells decided to bring it back.\u003c/p>\n\u003cp>“It was cool to get the [local girl scouts] to their goal and be involved in the neighborhood that way,” Mejicanos, who has a younger daughter, says. “The moms were really happy. We’re not just riffing on cocktails. We actually want to help out as much as we can.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003ca href=\"https://www.instagram.com/causwells/?hl=en\">Causwells\u003c/a> (2346 Chestnut St., San Francisco) will serve their second annual edition of Girl Scout Cookies cocktails from Tuesday, April 2 to Tuesday, April 30. One dollar from every drink purchased will be donated to the Girl Scouts of America Opportunity Fund for girls in low-income households.\u003c/i>\u003c/p>\n\n",
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"excerpt": "You can now sip on a liquified Thin Mint or Samoa at this bar in San Francisco's Marina District.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thin Mints. S’mores. Lemon-Ups. Tagalongs. Samoas.\u003c/p>\n\u003cp>If you grew up in the United States of America, you’ve eaten at least a few boxes of Girl Scout Cookies. There might not be anything more discernibly American, in fact, than coughing up some dollar bills for the old-fashioned treats to a group of young girls and their overworked parents in a grocery store parking lot.\u003c/p>\n\u003cp>Now, for the true devotees, Girl Scout Cookies can now be imbibed in a cocktail glass during happy hour at \u003ca href=\"https://www.instagram.com/causwells/?hl=en\">Causwells\u003c/a>, a neighborhood bistro and bar in San Francisco’s Marina District, during the month of April.\u003c/p>\n\u003cfigure id=\"attachment_13955134\" class=\"wp-caption alignnone\" style=\"max-width: 1085px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955134\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF8242.jpg\" alt=\"a cocktail made using ingredients from Girl Scout cookies is displayed at a bar\" width=\"1085\" height=\"1356\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF8242.jpg 1085w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF8242-800x1000.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF8242-1020x1275.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF8242-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF8242-768x960.jpg 768w\" sizes=\"(max-width: 1085px) 100vw, 1085px\">\u003cfigcaption class=\"wp-caption-text\">The S’mores cocktail incorporates mezcal, chocolate bitters, vanilla cream and espresso. \u003ccite>(Décanteur Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I was literally just walking down Chestnut Street and seeing girl scouts selling cookies, and thinking ‘What could we do to develop our menu with that?’ We bought out the whole stand, and the local troop leader had to bring more from down the street. And from there, it just began by eating a lot of cookies,” Elmer Mejicanos, the bar’s Beverage Director and co-owner, recalls.\u003c/p>\n\u003cp>The limited-time menu, which debuts on Tuesday, April 2, for its second annual iteration, is playfully designed to look like a Girl Scouts Cookie box.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thin Mints are served as vodka with hits of creme de menthe, creme de cacao, fernet and cream (it has a distinctly mint-ish hue, too). Lemon Ups are represented by gin, hazelnut liqueur, and lemon and orange flower water poured over sugar-powdered Japanese shaved ice (to give it that cool lemony kiss). And Adventurefuls? That round cookie of brownie-esque girth? It’ll come as bourbon mixed with vermouth, lemon and mole bitters whisked in egg whites (for that extra creaminess).\u003c/p>\n\u003cp>Mejicanos’ favorite is the Samoa — which mixes rum with organic coconut milk, mint and fresh mandarin in a Tiki-inspired mug. In total, there are six cookies alchemized into cocktail form.\u003c/p>\n\u003cfigure id=\"attachment_13955133\" class=\"wp-caption alignnone\" style=\"max-width: 1085px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955133\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF7989.jpg\" alt=\"a cocktail made using ingredients from Girl Scout cookies is displayed at a bar\" width=\"1085\" height=\"1356\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF7989.jpg 1085w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF7989-800x1000.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF7989-1020x1275.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF7989-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/DSF7989-768x960.jpg 768w\" sizes=\"(max-width: 1085px) 100vw, 1085px\">\u003cfigcaption class=\"wp-caption-text\">The Thin Mint features vodka, fernet, cacao and mint. \u003ccite>(Décanteur Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Each cocktail incorporates the actual cookies, too — Mejicanos purchased over 250 boxes of each variety from local sellers — with a mix of infusions, syrups and actual shavings from the various cookies to highlight their iconic flavor profiles. A whole cookie garnishes every drink.\u003c/p>\n\u003cp>“The goal was to mimic the flavor without making it too rich or too sweet,” says Mejicanos.\u003c/p>\n\u003cp>Causwells started churning out their Girl Scout Cookie-inspired beverages a year ago, seasonally aligned with the time of year that local girl scouts distribute their cookies. It proved so popular that Causwells decided to bring it back.\u003c/p>\n\u003cp>“It was cool to get the [local girl scouts] to their goal and be involved in the neighborhood that way,” Mejicanos, who has a younger daughter, says. “The moms were really happy. We’re not just riffing on cocktails. We actually want to help out as much as we can.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003ca href=\"https://www.instagram.com/causwells/?hl=en\">Causwells\u003c/a> (2346 Chestnut St., San Francisco) will serve their second annual edition of Girl Scout Cookies cocktails from Tuesday, April 2 to Tuesday, April 30. One dollar from every drink purchased will be donated to the Girl Scouts of America Opportunity Fund for girls in low-income households.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"id": "code-switch-life-kit",
"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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"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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"id": "freakonomics-radio",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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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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"link": "/radio/program/fresh-air",
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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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"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",
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"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.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
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"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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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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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",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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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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},
"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": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"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)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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},
"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/",
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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": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
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"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
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