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"content": "\u003cfigure id=\"attachment_13953708\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953708\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/HIPHOPRIBSHACK.jpg\" alt=\"A man devours a spread of barbecue: brisket, ribs, collard greens, potato salad.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/HIPHOPRIBSHACK.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/HIPHOPRIBSHACK-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/HIPHOPRIBSHACK-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/HIPHOPRIBSHACK-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/HIPHOPRIBSHACK-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/HIPHOPRIBSHACK-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hip Hop BBQ Shack offers everything you could want at 10 o’clock on a Friday night: brisket, links, NBA Jam and a steady stream of ’90s and 2000s rap classic. \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>San Bruno’s hip-hop-inspired late-night barbecue joint doesn’t simply play rap music while you eat your ribs; the actual name of the restaurant is \u003ca href=\"https://www.instagram.com/p/CsMg0XGPaeu/\">Hip Hop BBQ Shack\u003c/a>. Nearly every inch of the place is crammed full of assorted knickknacks and memorabilia, including a corrugated “Wall of Fame” that’s lined end to end with old vinyl and framed photos of hip-hop luminaries, both local and mega-national: Tupac, Kendrick, Mac Dre, Keak Da Sneak and, for some reason, Justin Bieber.\u003c/p>\n\u003cp>Waiting for our brisket plate, we fiddle with an NBA Jam mini arcade machine — itself an object of mid-’90s nostalgia. Over the speakers, Kid Cudi is off-key rap-singing about \u003ca href=\"https://www.youtube.com/watch?v=VrDfSZ_6f4U\">lonely loners\u003c/a>.\u003c/p>\n\u003cp>It’s all a little on the nose. But the formula seems to work, mainly because the barbecue itself is so solid.\u003c/p>\n\u003cp>It turns out that Hip Hop BBQ Shack is a fairly recent rebrand of The Famous Rib Shack, a longstanding Peninsula destination for ’cue, with the old sign still lit up out front. For the last few years, Chef Mae, the one-woman force behind San Francisco’s popular (and now-shuttered) Hyde Away Blues BBQ, has set up shop, slinging a barbecue menu that’s slightly fancier and more newfangled than your typical old-time joint. The mac and cheese has truffle oil in it here; the sauces are boozed up with bourbon or whiskey.\u003c/p>\n\u003cfigure id=\"attachment_13953710\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953710\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Hiphopribshack2.jpg\" alt='Exterior of a barbecue restaurant, with a sign that says, \"Rib Shack\" lit up above.' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Hiphopribshack2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Hiphopribshack2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Hiphopribshack2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Hiphopribshack2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Hiphopribshack2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Hiphopribshack2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The old “Rib Shack” sign is still lit up above the restaurant. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Late on a Friday night, we cobbled together a plate of hot links and brisket, and found both to be legitimately tasty. The links were plump and fatty, bursting with juice, and had that good snap you look for in a sausage. The brisket was chopped into big chunks rather than sliced and seemed to have some of the burnt ends — that \u003ca href=\"https://www.eater.com/2014/7/8/6194903/the-burnt-ends-of-kansas-city-a-guided-tour\">crunchy, well-blackened Kansas City innovation\u003c/a> — mixed in so that you might get several different textures in a single bite: the crisp, peppery bark; the tender, pleasantly smoky meat; the little nubs of fat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Note that this is the style of barbecue that comes slathered with a lot of sweet sauce — two kinds, in this case: a red, bourbon-based barbecue sauce that was slightly spicy and another one that was gold and mustardy. (A 49ers theme, maybe?) You can, of course, ask for the sauce on the side. I just wished we’d been given some plain white bread to help sop it up.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13953224,arts_13951914,arts_13951382']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Meanwhile, the collard greens might have been the most flavorful version I’ve ever had — slow-simmered in ham juices until they were loaded with savoriness and umami.\u003c/p>\n\u003cp>This is the kind of restaurant that sells out when it sells out — sometimes as early as 8 p.m., we were told, especially if there’s a big game on. If that’s the case, does it even qualify as a late-night restaurant? All I know is we arrived at close to 11 o’clock on a Friday night, and apart from a few side dishes that had sold out, the kitchen was still turning out big plates of ’cue. Call ahead if you want to be sure.\u003c/p>\n\u003cp>The Shack is also the kind of place where at the end of the meal, after we eat our fill and bob our heads to a steady stream of ’90s and 2000s rap classics, Chef Mae encourages us to consider throwing our next hip-hop-themed birthday party here. “You just have to wear all Adidas,” she says.\u003c/p>\n\u003cp>I don’t know if I have \u003ci>that\u003c/i> on my 2024 bingo card. But if I’m hungry for barbecue on the Peninsula late at night, now I know exactly where to go.\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/hiphopbbqshack/\">Hip Hop BBQ Shack\u003c/a> is open at 223 El Camino Real in San Bruno, Friday through Sunday from 6–11 p.m. (or until sold out), and Wednesday to Thursday 6–10 p.m. (or until sold out). \u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13953708\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953708\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/HIPHOPRIBSHACK.jpg\" alt=\"A man devours a spread of barbecue: brisket, ribs, collard greens, potato salad.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/HIPHOPRIBSHACK.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/HIPHOPRIBSHACK-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/HIPHOPRIBSHACK-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/HIPHOPRIBSHACK-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/HIPHOPRIBSHACK-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/HIPHOPRIBSHACK-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hip Hop BBQ Shack offers everything you could want at 10 o’clock on a Friday night: brisket, links, NBA Jam and a steady stream of ’90s and 2000s rap classic. \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>San Bruno’s hip-hop-inspired late-night barbecue joint doesn’t simply play rap music while you eat your ribs; the actual name of the restaurant is \u003ca href=\"https://www.instagram.com/p/CsMg0XGPaeu/\">Hip Hop BBQ Shack\u003c/a>. Nearly every inch of the place is crammed full of assorted knickknacks and memorabilia, including a corrugated “Wall of Fame” that’s lined end to end with old vinyl and framed photos of hip-hop luminaries, both local and mega-national: Tupac, Kendrick, Mac Dre, Keak Da Sneak and, for some reason, Justin Bieber.\u003c/p>\n\u003cp>Waiting for our brisket plate, we fiddle with an NBA Jam mini arcade machine — itself an object of mid-’90s nostalgia. Over the speakers, Kid Cudi is off-key rap-singing about \u003ca href=\"https://www.youtube.com/watch?v=VrDfSZ_6f4U\">lonely loners\u003c/a>.\u003c/p>\n\u003cp>It’s all a little on the nose. But the formula seems to work, mainly because the barbecue itself is so solid.\u003c/p>\n\u003cp>It turns out that Hip Hop BBQ Shack is a fairly recent rebrand of The Famous Rib Shack, a longstanding Peninsula destination for ’cue, with the old sign still lit up out front. For the last few years, Chef Mae, the one-woman force behind San Francisco’s popular (and now-shuttered) Hyde Away Blues BBQ, has set up shop, slinging a barbecue menu that’s slightly fancier and more newfangled than your typical old-time joint. The mac and cheese has truffle oil in it here; the sauces are boozed up with bourbon or whiskey.\u003c/p>\n\u003cfigure id=\"attachment_13953710\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953710\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Hiphopribshack2.jpg\" alt='Exterior of a barbecue restaurant, with a sign that says, \"Rib Shack\" lit up above.' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Hiphopribshack2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Hiphopribshack2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Hiphopribshack2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Hiphopribshack2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Hiphopribshack2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Hiphopribshack2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The old “Rib Shack” sign is still lit up above the restaurant. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Late on a Friday night, we cobbled together a plate of hot links and brisket, and found both to be legitimately tasty. The links were plump and fatty, bursting with juice, and had that good snap you look for in a sausage. The brisket was chopped into big chunks rather than sliced and seemed to have some of the burnt ends — that \u003ca href=\"https://www.eater.com/2014/7/8/6194903/the-burnt-ends-of-kansas-city-a-guided-tour\">crunchy, well-blackened Kansas City innovation\u003c/a> — mixed in so that you might get several different textures in a single bite: the crisp, peppery bark; the tender, pleasantly smoky meat; the little nubs of fat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Note that this is the style of barbecue that comes slathered with a lot of sweet sauce — two kinds, in this case: a red, bourbon-based barbecue sauce that was slightly spicy and another one that was gold and mustardy. (A 49ers theme, maybe?) You can, of course, ask for the sauce on the side. I just wished we’d been given some plain white bread to help sop it up.\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>Meanwhile, the collard greens might have been the most flavorful version I’ve ever had — slow-simmered in ham juices until they were loaded with savoriness and umami.\u003c/p>\n\u003cp>This is the kind of restaurant that sells out when it sells out — sometimes as early as 8 p.m., we were told, especially if there’s a big game on. If that’s the case, does it even qualify as a late-night restaurant? All I know is we arrived at close to 11 o’clock on a Friday night, and apart from a few side dishes that had sold out, the kitchen was still turning out big plates of ’cue. Call ahead if you want to be sure.\u003c/p>\n\u003cp>The Shack is also the kind of place where at the end of the meal, after we eat our fill and bob our heads to a steady stream of ’90s and 2000s rap classics, Chef Mae encourages us to consider throwing our next hip-hop-themed birthday party here. “You just have to wear all Adidas,” she says.\u003c/p>\n\u003cp>I don’t know if I have \u003ci>that\u003c/i> on my 2024 bingo card. But if I’m hungry for barbecue on the Peninsula late at night, now I know exactly where to go.\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/hiphopbbqshack/\">Hip Hop BBQ Shack\u003c/a> is open at 223 El Camino Real in San Bruno, Friday through Sunday from 6–11 p.m. (or until sold out), and Wednesday to Thursday 6–10 p.m. (or until sold out). \u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "hash-n-dash-breakfast-sandwiches-pop-up-san-jose-new-location",
"title": "San Jose’s Viral Breakfast Pop-Up Is Reborn After County Attempts to Shut It Down",
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"content": "\u003cp>[dropcap]P[/dropcap]icture a drizzly Bay Area afternoon, when you’d rather rain-check your plans and stay bundled up indoors. Picture the gray, dreary sky as you trek down 880 over slick pavement, the tired weight of a wintry Sunday knocking inside your head.\u003c/p>\n\u003cp>Now, picture all of that instantly dissolving when you take your first bite of a warm breakfast sandwich served by a dude wearing sunglasses beneath a dark canopy tent.\u003c/p>\n\u003cp>It’s a formula that San Jose’s Brandon Salmon has mastered with his viral breakfast pop-up, \u003ca href=\"https://www.instagram.com/hashndashsj/?hl=en\">Hash N Dash\u003c/a>.\u003c/p>\n\u003cp>Serving a small selection of smash burger–style breakfast sandwiches at any hour of the day, Salmon has carved out a definitive lane as Silicon Valley’s sausage-egg-and-cheese-on-English-muffin god — with regular appearances outside of San Jose’s coffee shops, and occasionally at breweries and wineries around the greater Bay Area.\u003c/p>\n\u003cp>This isn’t some \u003ca href=\"https://www.instagram.com/p/C1xPLS8P0_C/\">McDonald’s warmed-in-the-microwave kind of breakfast sandwich\u003c/a> with a whimper of Canadian bacon in it. This is a full-on sausage patty mashed onto a searing grill then dressed with maple syrup, griddled sweet onions, Tapatio-spiked mayo, melted American cheese and a yolk-bursting soft-boiled egg, all chewily layered inside a toasted English muffin.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s the kind of out-of-body Northern California food experience where — after the smoke-sizzle clears and the flavors have melted into your system — you might hear Mac Dre’s “Not My Job” slapping from a nearby portable speaker. (If Hash N Dash was ever in need of a motto, a remix of \u003ca href=\"https://www.youtube.com/watch?v=rZgWrovjAAI\">what Mac Dre articulated in 2004\u003c/a> would suffice: “I can make you a breakfast sandwich, but anything else, not my job”).\u003c/p>\n\u003cfigure id=\"attachment_13953461\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953461\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-scaled.jpg\" alt=\"an outdoor cook smashes sausage patties into a searing grill\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The “408 Smash” is the main attraction at Hash N Dash. Brandon Salmon prides himself in keeping his food station clean and his ingredients simple. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And yet, despite Hash N Dash’s underground success — which peaked in January when \u003ca href=\"https://www.instagram.com/p/C2c7Xfpvnm5/\">a video of its “408 Smash” sando accrued over 1 million views\u003c/a>, driving in hundreds of new customers per day — Santa Clara County temporarily banned Salmon and his small crew from operating on February 8.\u003c/p>\n\u003cp>Salmon says he has been slanging breakfast around San Jose using the same methods since December of 2021. Now, he has to rethink his approach in his hometown, after county officials told him he can no longer run his business in the same way — as a simple pop-up without any infrastructure other than the portable flat-top griddle he sets up at each event.\u003c/p>\n\u003cp>“It’s been a wild two weeks. The [Santa Clara County] Health Department came for me and said I was illegally vending,” he says. “They said we would need to buy a food trailer or food truck. That’s an expense people can’t pull out of nowhere. We’re just trying to make it in this expensive state and pay our bills. They didn’t provide any tips or resources for anything — just paperwork to fill out. It’s frustrating how they don’t seem to want to help you in the process, and aren’t setting you up for success.”\u003c/p>\n\u003cp>In his view, the \u003ca href=\"https://library.municode.com/ca/san_jose/codes/code_of_ordinances?nodeId=TIT20ZO_CH20.80SPUSRE_PT10OUVEFA\">county’s regulations\u003c/a> for outdoor food vendors are draconian and inconsistently enforced, singling him out since he “blew up.” Prior to being flagged, Salmon had set up his mobile operation in front of coffee shops around San Jose for over two years without any problem. He says he had agreements with each business he worked alongside, paid for multiple permits and licenses, and fulfilled the county’s health department requirements (such as always being within 30 feet of a bathroom and having access to three compartment sinks).\u003c/p>\n\u003cp>“I understand the legal process of paying fees; I get it,” says Salmon, who left his full-time job in corporate catering to pursue his passion as an independent food maker. “The problem is that the process is so difficult, and there’s not a lot of room for receiving help to continue thriving and make a living. It’s not conducive to creating a community that says, ‘We care about small business owners.’ It feels the exact opposite. It feels like we’re being driven out.”\u003c/p>\n\u003cp>Even without this latest obstacle, operating a food business in the Bay Area is far from easy. Between soaring rent, staffing and a variety of unforgiving regional factors, it seems some of the best foodmakers are downsizing rather than expanding while others have decided it’s best to simply pack up. Last year, \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/bay-area-struggles-18411322.php\">the \u003ci>San Francisco Chronicle\u003c/i> described the Bay Area as being a “terrifying” business environment for local restaurant owners\u003c/a>. In that context, starting with a small pop-up seems like it would be the easier, more realistic route.\u003c/p>\n\u003cfigure id=\"attachment_13953462\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953462\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-scaled.jpg\" alt=\"three food workers prepare food and man an outdoor pop-up business in West Oakland\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The Hash N Dash team: Brandon Salmon (center), Chris Villa (left) and Skylar Arnold (right) team up to serve their smash burger–style breakfast sandwiches every weekend. Here, they work the grill at a pop-up at Ghost Town Brewing in West Oakland. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And yet, at least based on Salmon’s experience, Santa Clara County actually seems to be actively discouraging pop-ups. It doesn’t help that Santa Clara County is \u003ca href=\"https://www.forbes.com/sites/andrewdepietro/2021/12/21/richest-counties-in-the-us/?sh=3c18fde42ecd\">among the wealthiest\u003c/a> — and therefore most expensive — places to live in the entire country, where owning or renting a brick-and-mortar could account for an exorbitant cost that would paralyze many potential businesses. Factor in the county’s recent \u003ca href=\"https://sanjosespotlight.com/san-jose-officials-struggle-to-protect-street-vendors/\">rash of violence toward immigrant street vendors\u003c/a>, and Santa Clara County may legitimately be one of the harshest places to successfully sustain a food pop-up.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But according to Larry Little, the \u003ca href=\"https://ehinfo.sccgov.org/home\">Santa Clara County Department of Environmental Health Department\u003c/a> Communications Officer, \u003c/span>\u003cspan style=\"font-weight: 400\">“This is more about safety and keeping community members safe.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“When you get a [temporary] permit, you’re under the umbrella of a larger event that’s happening,” Little says, acknowledging that pop-ups like Hash N Dash, which don’t have a kitchen or a food truck, can’t legally operate in Santa Clara County. “The coffee shop is not a temp event, and they don’t have a permit to sell food there.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As it stands, then, foodmakers are expected to acquire either “a food truck, trailer, van, the specific mobile food cart [or] the portable units” — in addition to applying for a Mobile Food Facility permit — to operate a pop-up business in the county.\u003c/span>\u003c/p>\n\u003cp>“I don’t want to at all sound like a victim because I’m absolutely not,” Salmon told KQED via text. “But … I do believe it’s a bigger issue. It’s a bureaucratic issue that absolutely needs to be addressed so that steps can be taken to aid small business owners [and give] pop-up vendors the ability to operate as they do in a legal fashion.”\u003c/p>\n\u003cp>Hash N Dash has paid “around $12k in sales taxes and about $400 in district taxes,” he says. “I’m not trying to do things illegally.”\u003c/p>\n\u003cp>In Salmon’s eyes, the city has not taken any discernible action towards uplifting or creating pathways for the county’s non-traditional food makers — and some municipalities, he argues, are downright hostile toward small pop-ups like his. Meanwhile, \u003ca href=\"https://sf.eater.com/2023/12/14/24001759/manresa-reopens-chef-residency-michelin-star-pop-up\">a fine-dining pop-up in Los Gatos organized by a Michelin-starred chef has been receiving rave reviews\u003c/a>, with no apparent interference from county officials.\u003c/p>\n\u003cfigure id=\"attachment_13953460\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953460\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-scaled.jpg\" alt=\"an order of eight eggs are prepared on a portable outdoor griddle\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Over-medium eggs are an essential component for a top-tier breakfast sandwich. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salmon isn’t the only one who has found the county’s regulations around pop-ups and public gatherings to be strict and often unclear. Freddie Jackson, owner of Enso Bar & Nightclub in San Jose, facetiously told San Jose Spotlight, “Here, \u003ca href=\"https://sanjosespotlight.com/san-jose-raised-nfl-football-player-cornerback-chidobe-awuzie-beafro-ent-is-energizing-downtown/\">it takes like 18 months to get a permit to have a chair in front of your building\u003c/a>.” He contrasts that with running a business in San Diego, where he says “They’ll close their streets and let you party for any reason. The wind blows the correct way, and they’ll have a festival.”\u003c/p>\n\u003cp>It’s not just fantasizing about a year-round Mardi Gras in Santa Clara County, though. In many cases, even the day-to-day basics can be a gargantuan struggle. In fact, a group of San Jose’s councilmembers banded together last year to \u003ca href=\"https://sanjosespotlight.com/san-jose-officials-call-for-street-food-vendor-protections/\">publicly call for solutions\u003c/a> in defense of the city’s most vulnerable food suppliers — its immigrant street vendors, who have faced a rash of harassment and violence. \u003ca href=\"https://sanjosespotlight.com/san-jose-officials-struggle-to-protect-street-vendors/\">As councilmember Peter Ortiz put it\u003c/a>, “[The city needs to] modernize policies that have marginalized this community within our economy.”\u003c/p>\n\u003cp>[aside postID='arts_13934596,arts_13936325,arts_13952384']In the case of an immigrant street vendor, the lack of a proper support system can be a matter of basic survival. But that need for support applies to anyone trying to make a living outside of the traditional restaurant model. Salmon, for instance, isn’t an immigrant himself, but he knows it’s a demographic that’s adjacent to his line of work.\u003c/p>\n\u003cp>Haley Cardamon, a San Jose-raised advocate who founded \u003ca href=\"https://www.instagram.com/sanjoseday/\">San Jose Day\u003c/a>, an annual event that hosts nearly 100 local artists and vendors each year, says, “A lot of small food businesses don’t have the means, or the process is so overwhelming, that it’s hard for them to even try to step into that space.”\u003c/p>\n\u003cp>She goes on to ask the million dollar question: “Could there be opportunities for the health department or city or county to provide learning opportunities to help our small businesses succeed?”\u003c/p>\n\u003cp>For Salmon, those “learning opportunities” have only coincided with the county’s attempt to shut him down. But with his fastidious approach and dedication to becoming the best breakfast sandwich provider in the area, he has still found a way to level up.\u003c/p>\n\u003cfigure id=\"attachment_13953463\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953463\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-scaled.jpg\" alt=\"a portable griddle sizzles with sausage patties, onions and eggs\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Selling up to 300 sandwiches in under two hours, Hash N Dash makes breakfast food to go (and sells out quickly). \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On March 10, Hash N Dash will reopen as a fixed location inside the \u003ca href=\"https://www.instagram.com/recroomsj/?hl=en\">Rec Room\u003c/a>, a bar in downtown San Jose that will now double as Hash N Dash’s kitchen. Here, Salmon will serve breakfast five days a week, with his headlining lineup of decadent, overstuffed English muffin smashes. The fully equipped commercial kitchen will allow Hash N Dash to — fittingly — add hash browns to their menu. With a larger operation, Salmon also expects to significantly reduce customer wait time.\u003c/p>\n\u003cp>Despite the turbulent circumstances, it’s a major accomplishment for Salmon, who never envisioned becoming one of the city’s most popular food vendors when he first launched from his driveway with his two brothers. Still, he is concerned for his fellow pop-up operators and street food vendors who haven’t been as fortunate.\u003c/p>\n\u003cp>As it stands, Santa Clara County doesn’t appear to look kindly on emerging food entrepreneurs who can’t afford a brick-and-mortar or haven’t invested in a food truck or food trailer. The roving, micro-scale food makers who are operating in a limited, impermanent way? In Salmon’s view, the county would simply prefer that they take their business elsewhere.\u003c/p>\n\u003cp>It makes one wonder: Is street vending a foundational good for the community? Who wins when food pop-ups are thriving, and who loses? And — importantly — how is that measured, regulated and enforced?\u003c/p>\n\u003cp>“I know that there’s an incredibly rich food scene in San Jose. It’s just obscured by [the] corporate tech DashMart ease of convenience shit,” says Salmon. “So many ‘illegal’ businesses thrive here, but they can’t afford to buy a food truck or rent a brick and mortar. If you just want to start [out] and proof your concept before going all in, it’s very, very hard to do.”\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>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/hashndashsj/\">\u003ci>Hash N Dash\u003c/i>\u003c/a>\u003ci> is relaunching on Friday, Mar. 8 from 8 a.m. to 2 p.m. at \u003c/i>\u003ca href=\"https://www.recroomsj.com/\">\u003ci>Rec Room\u003c/i>\u003c/a>\u003ci> (1 E. San Fernando St., San Jose), as well as Saturday and Sunday during the same hours. Starting on Mar. 13, it will operate weekly from Wednesday to Sunday. Check the pop-up’s page for \u003c/i>\u003ca href=\"https://www.instagram.com/reel/C4HPlvKvzub/?utm_source=ig_web_copy_link\">\u003ci>more updates\u003c/i>\u003c/a>\u003ci>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">P\u003c/span>\u003c/p>\u003cp>icture a drizzly Bay Area afternoon, when you’d rather rain-check your plans and stay bundled up indoors. Picture the gray, dreary sky as you trek down 880 over slick pavement, the tired weight of a wintry Sunday knocking inside your head.\u003c/p>\n\u003cp>Now, picture all of that instantly dissolving when you take your first bite of a warm breakfast sandwich served by a dude wearing sunglasses beneath a dark canopy tent.\u003c/p>\n\u003cp>It’s a formula that San Jose’s Brandon Salmon has mastered with his viral breakfast pop-up, \u003ca href=\"https://www.instagram.com/hashndashsj/?hl=en\">Hash N Dash\u003c/a>.\u003c/p>\n\u003cp>Serving a small selection of smash burger–style breakfast sandwiches at any hour of the day, Salmon has carved out a definitive lane as Silicon Valley’s sausage-egg-and-cheese-on-English-muffin god — with regular appearances outside of San Jose’s coffee shops, and occasionally at breweries and wineries around the greater Bay Area.\u003c/p>\n\u003cp>This isn’t some \u003ca href=\"https://www.instagram.com/p/C1xPLS8P0_C/\">McDonald’s warmed-in-the-microwave kind of breakfast sandwich\u003c/a> with a whimper of Canadian bacon in it. This is a full-on sausage patty mashed onto a searing grill then dressed with maple syrup, griddled sweet onions, Tapatio-spiked mayo, melted American cheese and a yolk-bursting soft-boiled egg, all chewily layered inside a toasted English muffin.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s the kind of out-of-body Northern California food experience where — after the smoke-sizzle clears and the flavors have melted into your system — you might hear Mac Dre’s “Not My Job” slapping from a nearby portable speaker. (If Hash N Dash was ever in need of a motto, a remix of \u003ca href=\"https://www.youtube.com/watch?v=rZgWrovjAAI\">what Mac Dre articulated in 2004\u003c/a> would suffice: “I can make you a breakfast sandwich, but anything else, not my job”).\u003c/p>\n\u003cfigure id=\"attachment_13953461\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953461\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-scaled.jpg\" alt=\"an outdoor cook smashes sausage patties into a searing grill\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The “408 Smash” is the main attraction at Hash N Dash. Brandon Salmon prides himself in keeping his food station clean and his ingredients simple. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And yet, despite Hash N Dash’s underground success — which peaked in January when \u003ca href=\"https://www.instagram.com/p/C2c7Xfpvnm5/\">a video of its “408 Smash” sando accrued over 1 million views\u003c/a>, driving in hundreds of new customers per day — Santa Clara County temporarily banned Salmon and his small crew from operating on February 8.\u003c/p>\n\u003cp>Salmon says he has been slanging breakfast around San Jose using the same methods since December of 2021. Now, he has to rethink his approach in his hometown, after county officials told him he can no longer run his business in the same way — as a simple pop-up without any infrastructure other than the portable flat-top griddle he sets up at each event.\u003c/p>\n\u003cp>“It’s been a wild two weeks. The [Santa Clara County] Health Department came for me and said I was illegally vending,” he says. “They said we would need to buy a food trailer or food truck. That’s an expense people can’t pull out of nowhere. We’re just trying to make it in this expensive state and pay our bills. They didn’t provide any tips or resources for anything — just paperwork to fill out. It’s frustrating how they don’t seem to want to help you in the process, and aren’t setting you up for success.”\u003c/p>\n\u003cp>In his view, the \u003ca href=\"https://library.municode.com/ca/san_jose/codes/code_of_ordinances?nodeId=TIT20ZO_CH20.80SPUSRE_PT10OUVEFA\">county’s regulations\u003c/a> for outdoor food vendors are draconian and inconsistently enforced, singling him out since he “blew up.” Prior to being flagged, Salmon had set up his mobile operation in front of coffee shops around San Jose for over two years without any problem. He says he had agreements with each business he worked alongside, paid for multiple permits and licenses, and fulfilled the county’s health department requirements (such as always being within 30 feet of a bathroom and having access to three compartment sinks).\u003c/p>\n\u003cp>“I understand the legal process of paying fees; I get it,” says Salmon, who left his full-time job in corporate catering to pursue his passion as an independent food maker. “The problem is that the process is so difficult, and there’s not a lot of room for receiving help to continue thriving and make a living. It’s not conducive to creating a community that says, ‘We care about small business owners.’ It feels the exact opposite. It feels like we’re being driven out.”\u003c/p>\n\u003cp>Even without this latest obstacle, operating a food business in the Bay Area is far from easy. Between soaring rent, staffing and a variety of unforgiving regional factors, it seems some of the best foodmakers are downsizing rather than expanding while others have decided it’s best to simply pack up. Last year, \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/bay-area-struggles-18411322.php\">the \u003ci>San Francisco Chronicle\u003c/i> described the Bay Area as being a “terrifying” business environment for local restaurant owners\u003c/a>. In that context, starting with a small pop-up seems like it would be the easier, more realistic route.\u003c/p>\n\u003cfigure id=\"attachment_13953462\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953462\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-scaled.jpg\" alt=\"three food workers prepare food and man an outdoor pop-up business in West Oakland\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The Hash N Dash team: Brandon Salmon (center), Chris Villa (left) and Skylar Arnold (right) team up to serve their smash burger–style breakfast sandwiches every weekend. Here, they work the grill at a pop-up at Ghost Town Brewing in West Oakland. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And yet, at least based on Salmon’s experience, Santa Clara County actually seems to be actively discouraging pop-ups. It doesn’t help that Santa Clara County is \u003ca href=\"https://www.forbes.com/sites/andrewdepietro/2021/12/21/richest-counties-in-the-us/?sh=3c18fde42ecd\">among the wealthiest\u003c/a> — and therefore most expensive — places to live in the entire country, where owning or renting a brick-and-mortar could account for an exorbitant cost that would paralyze many potential businesses. Factor in the county’s recent \u003ca href=\"https://sanjosespotlight.com/san-jose-officials-struggle-to-protect-street-vendors/\">rash of violence toward immigrant street vendors\u003c/a>, and Santa Clara County may legitimately be one of the harshest places to successfully sustain a food pop-up.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But according to Larry Little, the \u003ca href=\"https://ehinfo.sccgov.org/home\">Santa Clara County Department of Environmental Health Department\u003c/a> Communications Officer, \u003c/span>\u003cspan style=\"font-weight: 400\">“This is more about safety and keeping community members safe.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“When you get a [temporary] permit, you’re under the umbrella of a larger event that’s happening,” Little says, acknowledging that pop-ups like Hash N Dash, which don’t have a kitchen or a food truck, can’t legally operate in Santa Clara County. “The coffee shop is not a temp event, and they don’t have a permit to sell food there.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As it stands, then, foodmakers are expected to acquire either “a food truck, trailer, van, the specific mobile food cart [or] the portable units” — in addition to applying for a Mobile Food Facility permit — to operate a pop-up business in the county.\u003c/span>\u003c/p>\n\u003cp>“I don’t want to at all sound like a victim because I’m absolutely not,” Salmon told KQED via text. “But … I do believe it’s a bigger issue. It’s a bureaucratic issue that absolutely needs to be addressed so that steps can be taken to aid small business owners [and give] pop-up vendors the ability to operate as they do in a legal fashion.”\u003c/p>\n\u003cp>Hash N Dash has paid “around $12k in sales taxes and about $400 in district taxes,” he says. “I’m not trying to do things illegally.”\u003c/p>\n\u003cp>In Salmon’s eyes, the city has not taken any discernible action towards uplifting or creating pathways for the county’s non-traditional food makers — and some municipalities, he argues, are downright hostile toward small pop-ups like his. Meanwhile, \u003ca href=\"https://sf.eater.com/2023/12/14/24001759/manresa-reopens-chef-residency-michelin-star-pop-up\">a fine-dining pop-up in Los Gatos organized by a Michelin-starred chef has been receiving rave reviews\u003c/a>, with no apparent interference from county officials.\u003c/p>\n\u003cfigure id=\"attachment_13953460\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953460\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-scaled.jpg\" alt=\"an order of eight eggs are prepared on a portable outdoor griddle\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Over-medium eggs are an essential component for a top-tier breakfast sandwich. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salmon isn’t the only one who has found the county’s regulations around pop-ups and public gatherings to be strict and often unclear. Freddie Jackson, owner of Enso Bar & Nightclub in San Jose, facetiously told San Jose Spotlight, “Here, \u003ca href=\"https://sanjosespotlight.com/san-jose-raised-nfl-football-player-cornerback-chidobe-awuzie-beafro-ent-is-energizing-downtown/\">it takes like 18 months to get a permit to have a chair in front of your building\u003c/a>.” He contrasts that with running a business in San Diego, where he says “They’ll close their streets and let you party for any reason. The wind blows the correct way, and they’ll have a festival.”\u003c/p>\n\u003cp>It’s not just fantasizing about a year-round Mardi Gras in Santa Clara County, though. In many cases, even the day-to-day basics can be a gargantuan struggle. In fact, a group of San Jose’s councilmembers banded together last year to \u003ca href=\"https://sanjosespotlight.com/san-jose-officials-call-for-street-food-vendor-protections/\">publicly call for solutions\u003c/a> in defense of the city’s most vulnerable food suppliers — its immigrant street vendors, who have faced a rash of harassment and violence. \u003ca href=\"https://sanjosespotlight.com/san-jose-officials-struggle-to-protect-street-vendors/\">As councilmember Peter Ortiz put it\u003c/a>, “[The city needs to] modernize policies that have marginalized this community within our economy.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>In the case of an immigrant street vendor, the lack of a proper support system can be a matter of basic survival. But that need for support applies to anyone trying to make a living outside of the traditional restaurant model. Salmon, for instance, isn’t an immigrant himself, but he knows it’s a demographic that’s adjacent to his line of work.\u003c/p>\n\u003cp>Haley Cardamon, a San Jose-raised advocate who founded \u003ca href=\"https://www.instagram.com/sanjoseday/\">San Jose Day\u003c/a>, an annual event that hosts nearly 100 local artists and vendors each year, says, “A lot of small food businesses don’t have the means, or the process is so overwhelming, that it’s hard for them to even try to step into that space.”\u003c/p>\n\u003cp>She goes on to ask the million dollar question: “Could there be opportunities for the health department or city or county to provide learning opportunities to help our small businesses succeed?”\u003c/p>\n\u003cp>For Salmon, those “learning opportunities” have only coincided with the county’s attempt to shut him down. But with his fastidious approach and dedication to becoming the best breakfast sandwich provider in the area, he has still found a way to level up.\u003c/p>\n\u003cfigure id=\"attachment_13953463\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953463\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-scaled.jpg\" alt=\"a portable griddle sizzles with sausage patties, onions and eggs\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Selling up to 300 sandwiches in under two hours, Hash N Dash makes breakfast food to go (and sells out quickly). \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On March 10, Hash N Dash will reopen as a fixed location inside the \u003ca href=\"https://www.instagram.com/recroomsj/?hl=en\">Rec Room\u003c/a>, a bar in downtown San Jose that will now double as Hash N Dash’s kitchen. Here, Salmon will serve breakfast five days a week, with his headlining lineup of decadent, overstuffed English muffin smashes. The fully equipped commercial kitchen will allow Hash N Dash to — fittingly — add hash browns to their menu. With a larger operation, Salmon also expects to significantly reduce customer wait time.\u003c/p>\n\u003cp>Despite the turbulent circumstances, it’s a major accomplishment for Salmon, who never envisioned becoming one of the city’s most popular food vendors when he first launched from his driveway with his two brothers. Still, he is concerned for his fellow pop-up operators and street food vendors who haven’t been as fortunate.\u003c/p>\n\u003cp>As it stands, Santa Clara County doesn’t appear to look kindly on emerging food entrepreneurs who can’t afford a brick-and-mortar or haven’t invested in a food truck or food trailer. The roving, micro-scale food makers who are operating in a limited, impermanent way? In Salmon’s view, the county would simply prefer that they take their business elsewhere.\u003c/p>\n\u003cp>It makes one wonder: Is street vending a foundational good for the community? Who wins when food pop-ups are thriving, and who loses? And — importantly — how is that measured, regulated and enforced?\u003c/p>\n\u003cp>“I know that there’s an incredibly rich food scene in San Jose. It’s just obscured by [the] corporate tech DashMart ease of convenience shit,” says Salmon. “So many ‘illegal’ businesses thrive here, but they can’t afford to buy a food truck or rent a brick and mortar. If you just want to start [out] and proof your concept before going all in, it’s very, very hard to do.”\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>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/hashndashsj/\">\u003ci>Hash N Dash\u003c/i>\u003c/a>\u003ci> is relaunching on Friday, Mar. 8 from 8 a.m. to 2 p.m. at \u003c/i>\u003ca href=\"https://www.recroomsj.com/\">\u003ci>Rec Room\u003c/i>\u003c/a>\u003ci> (1 E. San Fernando St., San Jose), as well as Saturday and Sunday during the same hours. Starting on Mar. 13, it will operate weekly from Wednesday to Sunday. Check the pop-up’s page for \u003c/i>\u003ca href=\"https://www.instagram.com/reel/C4HPlvKvzub/?utm_source=ig_web_copy_link\">\u003ci>more updates\u003c/i>\u003c/a>\u003ci>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "empanadas-mexican-san-jose-cheff-che-cafe",
"title": "Empanadas Are the Star of This San Jose Cafe's Vast Mexican American Menu",
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"headTitle": "Empanadas Are the Star of This San Jose Cafe’s Vast Mexican American Menu | KQED",
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"content": "\u003cp>\u003ca href=\"https://www.instagram.com/cheffchecafe/?locale=en_US%2Cen_US\">Cheff Che Cafe & Bar\u003c/a> is one of those restaurants that seems to have a hundred miscellaneous dishes on the menu. It slings classic American brunch fare, homestyle Mexican breakfast and amalgamations of the two, like a fajitas Benedict and omelets smothered in mole. It serves burgers, hard tacos, crepes and even Italian frittatas.\u003c/p>\n\u003cp>But the not-so-hidden gem of the menu? Mexican-style empanadas, available in both sweet and savory flavors. At Cheff Cafe, these aren’t just a throwaway appetizer — they’re arguably the very heart of the business.\u003c/p>\n\u003cp>Before it was a proper restaurant, Cheff Che was one of the countless small, home-based food businesses that were born out of the pandemic. When shelter-in-place went into effect, owner Julio Garcia lost his restaurant job and decided to use his decades of cooking experience to start an empanada business based out of his family’s garage in Hayward. He created his own recipes and advertised his creations on Facebook Marketplace, where their popularity led to him delivering boxes of empanadas to customers all over the Bay Area.\u003c/p>\n\u003cp>The success also gave Garcia the confidence to open his first restaurant, Cheff Che, in November of 2022. It’s located on The Alameda, a passageway in San Jose that’s sprinkled with cafes and bus stops for commuters heading downtown.\u003c/p>\n\u003cp>“I opened this place to share what I most love,” says Garcia. “It’s cooking and hosting people.”\u003c/p>\n\u003cfigure id=\"attachment_13953275\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953275\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas.jpg\" alt=\"Two chefs pose outside of their restaurant; the one on the right holds a stack of menus.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cheff Che owner Julio Garcia (right) poses outside of his restaurant with one of his chefs, Oscar Rojas. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Garcia, hospitality is essential to the dining experience. The first time I entered the restaurant, I felt like I had walked into a family breakfast party. Bruno Mars was playing over the speakers, colorful dancing lights projected on the wall and people sipping super-sized mimosas. Garcia even removed the option to check in with a tablet to ensure every customer is greeted by a friendly face.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The party-sized menu is large enough to be intimidating, with its selection of breakfast skillets, pancakes, burgers and tacos dorados listed alongside more home-style Mexican dishes like sauce-simmered huevos ahogados served with quesadillas and chorizo links for dipping.\u003c/p>\n\u003cp>But the empanadas are still the star of the menu — and by far the most popular item. Garcia says they make 200 of them each day in over a dozen flavors. Although Garcia is Mexican, and Cheff Che’s menu is primarily Mexican American, his empanadas aren’t the fried, masa-based variety most commonly found in Mexico. Instead, Garcia makes the dough with wheat flour and butter, and bakes it like you would for a Central or \u003ca href=\"https://www.kqed.org/arts/13930138/chile-lindo-chilean-empanadas-mission-district-san-francisco-hella-hungry\">South American empanada\u003c/a>. This hybrid style is common in the U.S., but Garcia refined his recipe through years of working with dough in restaurant kitchens. The finished empanadas are flaky and crisp like pie crust, with a light and buttery flavor that gives the flavorful fillings space to shine.\u003c/p>\n\u003cfigure id=\"attachment_13953280\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953280\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles.jpg\" alt=\"A plate of red chilaquiles with a side of breakfast potatoes.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Besides its many varieties of empanadas, the restaurant serves a broad menu of Mexican American favorites, like the chilaquiles pictured here. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13953277\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953277\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas.jpg\" alt=\"Three sweet empanadas, cut open to show their cross sections.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Sweet empanadas might feature homemade marmalade, betún de queso crema or the Mexican caramel known as cajeta. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those fillings, too, are made from scratch. For example, a majority of the sweet empanadas are filled with a combination of homemade marmalade and betún de queso crema, a frosting Garcia makes by whipping together orange, vanilla, powdered sugar and cream cheese. The result is a well-balanced, tangy sweetness that melts on your tongue.\u003c/p>\n\u003cp>[aside postID='arts_13930138,arts_13953078,arts_13925233']Other empanadas draw inspiration from traditional Mexican sweets. There’s a churro empanada that’s dusted with cinnamon sugar, for example, and an empanada filled with cajeta — a savory-sweet caramel made by cooking goat’s milk down to the texture of fudge. Even customers who are familiar with these treats will enjoy the textural experience of tasting them encased in an empanada.\u003c/p>\n\u003cp>If you’re only going to try one thing on the menu, get the chicken mole empanada. In Mexico, mole recipes vary widely from region to region and family to family, but the one thing they all have in common is the pride the creator has in their own particular version. The Oaxacan mole negro that Garcia uses in his empanadas — as well as his omelets and enchiladas — is his grandmother’s secret recipe. As such, Garcia refused to share any specific details, but a mole negro is typically made by charring chiles and other spices to develop a savory, complex flavor and a bitterness that’s counteracted by the addition of chocolate. The result is a unique, rich sauce that’s incredibly difficult to master.\u003c/p>\n\u003cfigure id=\"attachment_13953278\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953278\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada.jpg\" alt=\"Close-up view of the chicken mole empanada, made using Garcia's grandmother's secret recipe.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garcia uses his grandmother’s secret Oaxacan mole negro recipe to make his chicken mole empanada. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What makes Garcia’s mole special is the way it gracefully balances all of the different flavors and elements. In that sense, the mole empanada perfectly showcases what Cheff Che is all about — flavors that are very deep and personal, presented to the customer in a single portable, delicious package.\u003c/p>\n\u003cp>“We went through a lot of difficult times because it’s our first place, but it’s good to learn,” Garcia says. “We care about the people behind us — the cooks, the servers and the people who first came in and loved the food and stayed with us.”\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>\u003cem>\u003ca href=\"https://www.cheffchecafe.com/\">Cheff Che Cafe & Bar\u003c/a> (975 The Alameda #80, San Jose) is open daily from 8 a.m to 3 p.m.\u003c/em>\u003c/p>\n\n",
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"title": "Empanadas Are the Star of This San Jose Cafe's Vast Mexican American Menu | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.instagram.com/cheffchecafe/?locale=en_US%2Cen_US\">Cheff Che Cafe & Bar\u003c/a> is one of those restaurants that seems to have a hundred miscellaneous dishes on the menu. It slings classic American brunch fare, homestyle Mexican breakfast and amalgamations of the two, like a fajitas Benedict and omelets smothered in mole. It serves burgers, hard tacos, crepes and even Italian frittatas.\u003c/p>\n\u003cp>But the not-so-hidden gem of the menu? Mexican-style empanadas, available in both sweet and savory flavors. At Cheff Cafe, these aren’t just a throwaway appetizer — they’re arguably the very heart of the business.\u003c/p>\n\u003cp>Before it was a proper restaurant, Cheff Che was one of the countless small, home-based food businesses that were born out of the pandemic. When shelter-in-place went into effect, owner Julio Garcia lost his restaurant job and decided to use his decades of cooking experience to start an empanada business based out of his family’s garage in Hayward. He created his own recipes and advertised his creations on Facebook Marketplace, where their popularity led to him delivering boxes of empanadas to customers all over the Bay Area.\u003c/p>\n\u003cp>The success also gave Garcia the confidence to open his first restaurant, Cheff Che, in November of 2022. It’s located on The Alameda, a passageway in San Jose that’s sprinkled with cafes and bus stops for commuters heading downtown.\u003c/p>\n\u003cp>“I opened this place to share what I most love,” says Garcia. “It’s cooking and hosting people.”\u003c/p>\n\u003cfigure id=\"attachment_13953275\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953275\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas.jpg\" alt=\"Two chefs pose outside of their restaurant; the one on the right holds a stack of menus.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cheff Che owner Julio Garcia (right) poses outside of his restaurant with one of his chefs, Oscar Rojas. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Garcia, hospitality is essential to the dining experience. The first time I entered the restaurant, I felt like I had walked into a family breakfast party. Bruno Mars was playing over the speakers, colorful dancing lights projected on the wall and people sipping super-sized mimosas. Garcia even removed the option to check in with a tablet to ensure every customer is greeted by a friendly face.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The party-sized menu is large enough to be intimidating, with its selection of breakfast skillets, pancakes, burgers and tacos dorados listed alongside more home-style Mexican dishes like sauce-simmered huevos ahogados served with quesadillas and chorizo links for dipping.\u003c/p>\n\u003cp>But the empanadas are still the star of the menu — and by far the most popular item. Garcia says they make 200 of them each day in over a dozen flavors. Although Garcia is Mexican, and Cheff Che’s menu is primarily Mexican American, his empanadas aren’t the fried, masa-based variety most commonly found in Mexico. Instead, Garcia makes the dough with wheat flour and butter, and bakes it like you would for a Central or \u003ca href=\"https://www.kqed.org/arts/13930138/chile-lindo-chilean-empanadas-mission-district-san-francisco-hella-hungry\">South American empanada\u003c/a>. This hybrid style is common in the U.S., but Garcia refined his recipe through years of working with dough in restaurant kitchens. The finished empanadas are flaky and crisp like pie crust, with a light and buttery flavor that gives the flavorful fillings space to shine.\u003c/p>\n\u003cfigure id=\"attachment_13953280\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953280\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles.jpg\" alt=\"A plate of red chilaquiles with a side of breakfast potatoes.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Besides its many varieties of empanadas, the restaurant serves a broad menu of Mexican American favorites, like the chilaquiles pictured here. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13953277\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953277\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas.jpg\" alt=\"Three sweet empanadas, cut open to show their cross sections.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Sweet empanadas might feature homemade marmalade, betún de queso crema or the Mexican caramel known as cajeta. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those fillings, too, are made from scratch. For example, a majority of the sweet empanadas are filled with a combination of homemade marmalade and betún de queso crema, a frosting Garcia makes by whipping together orange, vanilla, powdered sugar and cream cheese. The result is a well-balanced, tangy sweetness that melts on your tongue.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Other empanadas draw inspiration from traditional Mexican sweets. There’s a churro empanada that’s dusted with cinnamon sugar, for example, and an empanada filled with cajeta — a savory-sweet caramel made by cooking goat’s milk down to the texture of fudge. Even customers who are familiar with these treats will enjoy the textural experience of tasting them encased in an empanada.\u003c/p>\n\u003cp>If you’re only going to try one thing on the menu, get the chicken mole empanada. In Mexico, mole recipes vary widely from region to region and family to family, but the one thing they all have in common is the pride the creator has in their own particular version. The Oaxacan mole negro that Garcia uses in his empanadas — as well as his omelets and enchiladas — is his grandmother’s secret recipe. As such, Garcia refused to share any specific details, but a mole negro is typically made by charring chiles and other spices to develop a savory, complex flavor and a bitterness that’s counteracted by the addition of chocolate. The result is a unique, rich sauce that’s incredibly difficult to master.\u003c/p>\n\u003cfigure id=\"attachment_13953278\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953278\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada.jpg\" alt=\"Close-up view of the chicken mole empanada, made using Garcia's grandmother's secret recipe.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garcia uses his grandmother’s secret Oaxacan mole negro recipe to make his chicken mole empanada. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What makes Garcia’s mole special is the way it gracefully balances all of the different flavors and elements. In that sense, the mole empanada perfectly showcases what Cheff Che is all about — flavors that are very deep and personal, presented to the customer in a single portable, delicious package.\u003c/p>\n\u003cp>“We went through a lot of difficult times because it’s our first place, but it’s good to learn,” Garcia says. “We care about the people behind us — the cooks, the servers and the people who first came in and loved the food and stayed with us.”\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>\u003cem>\u003ca href=\"https://www.cheffchecafe.com/\">Cheff Che Cafe & Bar\u003c/a> (975 The Alameda #80, San Jose) is open daily from 8 a.m to 3 p.m.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "best-late-night-prime-rib-marin-petes-881-club-poker-room",
"title": "Marin County’s Best Late-Night Restaurant Is a Poker Room With $26 Prime Rib",
"publishDate": 1709245943,
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"headTitle": "Marin County’s Best Late-Night Restaurant Is a Poker Room With $26 Prime Rib | KQED",
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"content": "\u003cfigure id=\"attachment_13953228\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953228\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2.jpg\" alt=\"Man cuts a piece of prime rib while eating at the bar; next to him, another man devours a burger.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The $26 Thursday night prime rib plate at Pete’s 881 Club is one of the hidden gems of Marin County — but the poker room’s other bar food is also well worth seeking out. \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>To find the best late-night food in Marin County, you have to snake through the dimly lit, warehouse-dotted back roads of San Rafael, past the auto dealerships and the landscaping supply stores, until you pull up to a low-slung, windowless brick building.\u003c/p>\n\u003cp>This is \u003ca href=\"https://www.instagram.com/petes881club/\">Pete’s 881 Club\u003c/a>, and at first glance, the place looks like a lot of different things before you’d ever suspect it of being a notable dining destination.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13951914,arts_13952384,arts_13952823']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Most prominently, it’s a sports bar — an old-school one, in both its aesthetics and its (gracefully aging) clientele. Ten wall-mounted TVs ensure a clear view of the Warriors game from any seat in the house. Pete’s also happens to be the only legal poker room in Marin County, which accounts for the two felt-topped card tables set off to one side of the room. On any given night, you’ll find an assemblage of serious-looking Texas Hold’em players in rumpled sweatshirts and baseball caps, poring over their stacks of chips.\u003c/p>\n\u003cp>You order food at a place like this because you want something to snack on while you watch the game, or because you don’t want to drink too many PBRs on an empty stomach. But you don’t necessarily expect the food to be any good\u003ci>.\u003c/i> You certainly don’t expect a $26 prime rib that draws favorable comparisons to \u003ca href=\"https://www.youtube.com/watch?v=EkOZPxo3qPM\">House of Prime Rib\u003c/a> (at about half the price) — pink in the center, immaculately seasoned and succulently tender, with a charred crust and a streak of luscious, wobbly fat down the middle. The plate comes with horseradish cream, a big ol’ baked potato and some of the most delicious creamed spinach I’ve ever had — a super-rich version laced with bacon.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The prime rib plate at Pete’s is available on Thursday nights only, and it comes with one big caveat, for the purposes of this column: Even though the kitchen stays open until at least midnight every night, the prime rib — along with the prime rib dip sandwiches the bar sells on Fridays — \u003ci>always\u003c/i> sells out early. You have to get awfully lucky to snag a plate after 9 p.m.\u003c/p>\n\u003cfigure id=\"attachment_13953230\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953230\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2.jpg\" alt=\"Exterior of a nondescript bar, with the sign for "Pete's 881 Club" above in green lettering.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pete’s is located in a sparse, warehouse-lined stretch of San Rafael. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, the rest of the food at Pete’s is also pretty darn good. Apart from the nightly specials, the menu reads like a typical sports bar menu — burgers, wings, pizzas and the like. But everything we tried was so much better than it needed to be. Better than it had any business being, to be honest. The chicken wings? Transcendently crunchy, served with the buffalo sauce on the side for dunking. The onion rings? Flawless. Everything tasted like homemade food, not freezer food.\u003c/p>\n\u003cp>We also tried Pete’s version of a “Juicy Lucy,” a \u003ca href=\"https://www.chicagotribune.com/2022/01/14/an-ode-to-the-jucy-lucy-or-juicy-lucy-of-minneapolis-which-may-be-the-best-cheeseburger-in-america/\">Minnesotan regional specialty burger\u003c/a> in which the patty itself is stuffed with cheese — a funky blue, in this case — so that the melted cheese oozes out when you bite into it. Delightful, even if the burger had a few too many toppings for our liking.\u003c/p>\n\u003cp>While we were perusing the menu, the friendly bartender told us we’d have to come back on a Wednesday to try their famous chicken Anselmo special, a pan-fried chicken dish that comes drenched with gravy.\u003c/p>\n\u003cp>“It’s fucking bomb,” she said about that chicken, and also literally every other menu item we asked about. And you know what? She didn’t lie to us once.\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>\u003ca href=\"http://petes881club.com/\">\u003ci>Pete’s 881 \u003c/i>\u003c/a>\u003ci>\u003ca href=\"http://petes881club.com/\">Club\u003c/a> is open at 721 Lincoln Ave. in San Rafael from 10 a.m.–2 a.m. daily. The kitchen is open until 1 a.m. Thu.–Sat. and until midnight the rest of the week.\u003c/i>\u003c/p>\n\n",
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"excerpt": "Pete’s 881 Club in San Rafael raises the ante on classic American bar food. ",
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"title": "Marin County’s Best Late-Night Restaurant Is a Poker Room With $26 Prime Rib | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13953228\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953228\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2.jpg\" alt=\"Man cuts a piece of prime rib while eating at the bar; next to him, another man devours a burger.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/pete-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The $26 Thursday night prime rib plate at Pete’s 881 Club is one of the hidden gems of Marin County — but the poker room’s other bar food is also well worth seeking out. \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>To find the best late-night food in Marin County, you have to snake through the dimly lit, warehouse-dotted back roads of San Rafael, past the auto dealerships and the landscaping supply stores, until you pull up to a low-slung, windowless brick building.\u003c/p>\n\u003cp>This is \u003ca href=\"https://www.instagram.com/petes881club/\">Pete’s 881 Club\u003c/a>, and at first glance, the place looks like a lot of different things before you’d ever suspect it of being a notable dining destination.\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>Most prominently, it’s a sports bar — an old-school one, in both its aesthetics and its (gracefully aging) clientele. Ten wall-mounted TVs ensure a clear view of the Warriors game from any seat in the house. Pete’s also happens to be the only legal poker room in Marin County, which accounts for the two felt-topped card tables set off to one side of the room. On any given night, you’ll find an assemblage of serious-looking Texas Hold’em players in rumpled sweatshirts and baseball caps, poring over their stacks of chips.\u003c/p>\n\u003cp>You order food at a place like this because you want something to snack on while you watch the game, or because you don’t want to drink too many PBRs on an empty stomach. But you don’t necessarily expect the food to be any good\u003ci>.\u003c/i> You certainly don’t expect a $26 prime rib that draws favorable comparisons to \u003ca href=\"https://www.youtube.com/watch?v=EkOZPxo3qPM\">House of Prime Rib\u003c/a> (at about half the price) — pink in the center, immaculately seasoned and succulently tender, with a charred crust and a streak of luscious, wobbly fat down the middle. The plate comes with horseradish cream, a big ol’ baked potato and some of the most delicious creamed spinach I’ve ever had — a super-rich version laced with bacon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The prime rib plate at Pete’s is available on Thursday nights only, and it comes with one big caveat, for the purposes of this column: Even though the kitchen stays open until at least midnight every night, the prime rib — along with the prime rib dip sandwiches the bar sells on Fridays — \u003ci>always\u003c/i> sells out early. You have to get awfully lucky to snag a plate after 9 p.m.\u003c/p>\n\u003cfigure id=\"attachment_13953230\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953230\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2.jpg\" alt=\"Exterior of a nondescript bar, with the sign for "Pete's 881 Club" above in green lettering.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Petes-2-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pete’s is located in a sparse, warehouse-lined stretch of San Rafael. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, the rest of the food at Pete’s is also pretty darn good. Apart from the nightly specials, the menu reads like a typical sports bar menu — burgers, wings, pizzas and the like. But everything we tried was so much better than it needed to be. Better than it had any business being, to be honest. The chicken wings? Transcendently crunchy, served with the buffalo sauce on the side for dunking. The onion rings? Flawless. Everything tasted like homemade food, not freezer food.\u003c/p>\n\u003cp>We also tried Pete’s version of a “Juicy Lucy,” a \u003ca href=\"https://www.chicagotribune.com/2022/01/14/an-ode-to-the-jucy-lucy-or-juicy-lucy-of-minneapolis-which-may-be-the-best-cheeseburger-in-america/\">Minnesotan regional specialty burger\u003c/a> in which the patty itself is stuffed with cheese — a funky blue, in this case — so that the melted cheese oozes out when you bite into it. Delightful, even if the burger had a few too many toppings for our liking.\u003c/p>\n\u003cp>While we were perusing the menu, the friendly bartender told us we’d have to come back on a Wednesday to try their famous chicken Anselmo special, a pan-fried chicken dish that comes drenched with gravy.\u003c/p>\n\u003cp>“It’s fucking bomb,” she said about that chicken, and also literally every other menu item we asked about. And you know what? She didn’t lie to us once.\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>\u003ca href=\"http://petes881club.com/\">\u003ci>Pete’s 881 \u003c/i>\u003c/a>\u003ci>\u003ca href=\"http://petes881club.com/\">Club\u003c/a> is open at 721 Lincoln Ave. in San Rafael from 10 a.m.–2 a.m. daily. The kitchen is open until 1 a.m. Thu.–Sat. and until midnight the rest of the week.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "girl-scout-cookies-behind-the-scenes-parents",
"title": "My Daughters Sold Girl Scout Cookies. Here’s what I Learned in the Thin Mint Trenches",
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"headTitle": "My Daughters Sold Girl Scout Cookies. Here’s what I Learned in the Thin Mint Trenches | KQED",
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"content": "\u003cp>It’s 9:15 on a cold Monday morning, and six Girl Scout parents are giving full-on military op vibes.\u003c/p>\n\u003cp>Five moms and I are standing on a sidewalk, holding mugs of coffee and tea as we run through logistics. We have an action plan, and a goal: We’re picking up nearly 3,300 packages of cookies for our Girl Scout troop and taking them to our homes-turned-mini-warehouses.\u003c/p>\n\u003cp>“We’ll probably need a sort of Checkpoint Bravo, a place to regroup in case we get separated,” our cookie manager, Ali Ray Cavanaugh, says.\u003c/p>\n\u003cp>[aside postid='arts_13935114']Today, we’re part of the Girl Scouts Army. We’ll drive in a convoy across Washington, D.C., to a massive parking lot where our vehicles — two minivans, two Subarus and two SUVs — will be crammed with as many cookies as they can hold.\u003c/p>\n\u003cp>As a lifelong fan of Girl Scout Cookies but also a never-scout (a term no one, as far as I can tell, uses), I’m low-key buzzing at being let into the inner circle, where we’re relied on to Do The Thing. A successful run today means all the cookie promises our Daisies, Brownies and Juniors made will be kept, on schedule.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As we head out, I hold two not-necessarily conflicting ideas in my mind: I’m glad I can do this for my two daughters; and this is one way Girl Scouts outsources core functions to parent volunteers.\u003c/p>\n\u003ch3>Cookies rule everything around me\u003c/h3>\n\u003cfigure id=\"attachment_13953209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953209\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/gs-thin-mints_wide-b48a65ec437ea3e64c85cdf5a91344c0ab16cf0d-scaled-e1709230743162.jpg\" alt=\"A man carries a pile of green and brown boxes to a vehicle, while a woman dressed for winter stands behind a wall of the same boxes.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Cookie pickup day is a test of logistics for Girl Scout parents, who fill their cars with as many cookies as they can hold. \u003ccite>(Bill Chappell/ NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our cookie pickup objective might sound fun, but we’re all about the mission. After all, this task requires at least three hours — and we’re taking time away from our (paying) jobs to do this (nonpaying) work.\u003c/p>\n\u003cp>We have a special group chat for this trip. When we get separated in traffic, we use Google Map pins and phone calls to ensure our team can recombine before entering the pickup zone. There, we join a snake of cars pulsing down a long incline into a huge lot, where we coil our way between 18-wheelers with trailers full of Thin Mints, Samoas and Adventurefuls.\u003c/p>\n\u003cp>[aside postid='arts_13940127']If you were picturing the Girl Scouts inner circle like a Wonka-like scene of Tagalong rainbows and Do-si-do stools, this ain’t it. It reminds me of large-scale relief efforts I’ve visited for NPR, where the sole objective is to distribute massive quantities of food. At this one delivery site, 170,000 packages of cookies are being dispersed.\u003c/p>\n\u003cp>“Last year, our Girl Scouts sold 4.4 million packages across the entire council” in the Washington, D.C., area, council chief financial officer, Jessica McClain, told me.\u003c/p>\n\u003cp>After picking up hundreds of cardboard cases, we hand-carry the precious cargo into cookie manager Cavanaugh’s large basement. From there, cookies are portioned out to Girl Scouts to deliver to their customers. Hundreds more boxes are earmarked for cookie booth sales.\u003c/p>\n\u003cp>Our houses are transformed into glorified cookie cupboards. Reader, as I write this story at home, four cases of cookies sit by my elbow.\u003c/p>\n\u003ch3>Girl Scout Cookies are a $1 billion industry\u003c/h3>\n\u003cfigure id=\"attachment_13953212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953212\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/gs-cookie-line_wide-8a6ff20c194886799d972c98be7ad690e09b9491-scaled-e1709232740587.jpg\" alt=\"\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">A line of cars stretches down into a parking lot where semitrailers are waiting to unload Girl Scout Cookies in Washington, D.C. \u003ccite>(Bill Chappell/ NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The thing with these cookies is, they’re really good,” a Girl Scout dad told me, as we watched our daughters rake in money at a cookie booth.\u003c/p>\n\u003cp>In a normal year, the Girl Scouts of the United States of America will sell about 200 million boxes of cookies, as NPR’s Scott Horsley \u003ca href=\"https://www.npr.org/2023/10/11/1205245173/inflation-hitting-where-it-hurts-the-price-of-girl-scout-cookies-is-going-up\">reported last year\u003c/a>. The national organization \u003ca href=\"https://www.girlscouts.org/content/dam/girlscouts-gsusa/forms-and-documents/about-girl-scouts/research/GSUSA_Todays-Girls-Tomorrows-Entrepreneurs_The-Girl-Scout-Difference.pdf\">calls it\u003c/a> “the largest girl-led entrepreneurship program in the world,” with nearly 700,000 Girl Scouts participating.\u003c/p>\n\u003cp>You’ve probably heard about cookie prices going up. The vast majority of troops are now selling boxes for between $5 and $7. If the girls hit that 200 million mark this year, cookie revenue would eclipse $1 billion. So, I asked, how much do the girls see in profits?\u003c/p>\n\u003cp>“Last year, our troops earned over $4.5 million in proceeds,” McClain said.\u003c/p>\n\u003cp>For perspective, our council, Girl Scouts Nation’s Capital, is pretty large, she added, with about 4,000 troops.\u003c/p>\n\u003cp>In some ways, the Girl Scouts operates with top-down control of what are essentially local franchises. But the cookie-business aspect of the nonprofit is distributed pretty widely. To buy cookies in bulk, each council makes its own contract with one of the two big baking companies, ABC Bakers and Little Brownie Bakers — which in turn pay licensing fees to the national organization.\u003c/p>\n\u003cp>[aside postid='arts_13950436']The amount of proceeds each troop is able to keep varies. I asked McClain how it breaks down for our council.\u003c/p>\n\u003cp>“I would start with saying none of it goes to the national organization,” she said. “About 25% to 30% of the price goes to the troops themselves,” to use as they choose.\u003c/p>\n\u003cp>Another chunk goes to direct costs — the cookies themselves, and transportation.\u003c/p>\n\u003cp>“That can be up to about 40% with that piece of it,” McClain said.\u003c/p>\n\u003cp>Some money goes toward activities, she said: “We use about 10% of those funds to support the outdoor program for all of our Girl Scouts in our council.”\u003c/p>\n\u003cp>“There’s also about 14, 15% that goes to customer support,” such as technology underpinning the sales operation, she said.\u003c/p>\n\u003cp>Money also goes toward things like the rewards girls earn by hitting sales goals, and for operational costs.\u003c/p>\n\u003ch3>Parents are a multiskilled volunteer workforce\u003c/h3>\n\u003cfigure id=\"attachment_13953210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953210\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/gs-trefoil-stack_wide-b6b309fcafe51f9158c783d89009f094f408cd0f-scaled-e1709232897960.jpg\" alt=\"Piles of blue and brown boxes sit next to a U-Haul truck.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Volunteers load Trefoils and other Girl Scout Cookies at a huge parking lot near the RFK stadium in Washington, D.C. \u003ccite>(Bill Chappell/ NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The reality of Girl Scout Cookies may not be Wonka-like, but parents can be forgiven for feeling like Oompa Loompas — the hardworking cogs in a well-oiled machine.\u003c/p>\n\u003cp>Whatever a troop’s parents do for a living, Girl Scouts calls on them to hone a very specific set of skills, from making accurate sales projections (each troop is on the hook to pay for every cookie box they order) to managing spreadsheets and deliveries as late orders come in. Finally, they’ll reconcile a mix of cash, online orders and Venmo payments to ensure everything adds up.\u003c/p>\n\u003cp>[aside postid='arts_13951141']“We know it’s a lot of work. We know it is a heavy lift,” McClain told me, calling volunteers the lifeblood of the system.\u003c/p>\n\u003cp>Parents tout their kid’s online cookie store, sharing links on Facebook, in emails, at work — wherever a possible sale is lurking. They help girls sort the orders and make deliveries. They volunteer at cookie booths. Some, like me, also make surplus orders to cover all the folks who didn’t realize Girl Scout cookie season was coming. Those packages can go fast: When my girls brought about 25 boxes — or about $120 worth — of cookies to NPR’s headquarters, they sold out in 45 minutes.\u003c/p>\n\u003cp>All of this happens in parallel to the actual work of running the troop — setting up meetings and activities, ensuring the girls have the right materials, and planning what to do with the proceeds from cookie sales.\u003c/p>\n\u003ch3>So, why do parents do it?\u003c/h3>\n\u003cfigure id=\"attachment_13953211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953211\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/2024-02-05t153910z_673457320_mt1usatoday22449417_rtrmadp_3_girl-scouts-provided-a-chance-for-the-love-local-crowd-to_wide-e3de932f4a9e5f65ad35f470c92a427c935b7783-scaled-e1709233147372.jpg\" alt=\"Cold parents and young people stand behind tables selling girl scouts cookies.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Cookie booth sales like this one in Michigan let Girl Scouts (and their parents) broaden their customer base. \u003ccite>(Don Reid/ Coldwater Daily Report/ USA Today Network/ Reuters)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First of all: I’m glad to be able to support my daughters’ troop, to put time and money toward their experience.\u003c/p>\n\u003cp>I enjoy learning what it’s all about, and seeing my daughters spend time with friends in their troop. As for the cookie program, the Girl Scouts traditionally emphasizes the business training — things like setting goals, making marketing and spending decisions, and being responsible and ethical.\u003c/p>\n\u003cp>“We’re trying to teach entrepreneurial skills,” McClain said.\u003c/p>\n\u003cp>[aside postid='arts_13953078']Then there are the rewards for their labor. While some parents I’ve talked to say they wish the kids got a bigger share of the revenue, our troop does get enough money to do special things. And while adults do a lot of work to make it happen, we’re fine with the girls deciding how to spend it — they usually hold a vote to decide on the best options.\u003c/p>\n\u003cp>If you ever visit a cookie booth and want to know where the girls’ money goes, just ask.\u003c/p>\n\u003cp>“We are raising money to go camping and horseback riding,” Eva Kelly, a junior in our troop, told me at our sale.\u003c/p>\n\u003cp>They also want to learn how to cook, my daughter Mattie added: “We’ve got to learn how to make basic meals while we’re camping.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If all goes well, they’ll be at that camp this summer — and some Girl Scout parents will be able to take a break, as well.\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=My+daughters+sold+Girl+Scout+Cookies.+Here%27s+what+I+learned+in+the+Thin+Mint+trenches&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s 9:15 on a cold Monday morning, and six Girl Scout parents are giving full-on military op vibes.\u003c/p>\n\u003cp>Five moms and I are standing on a sidewalk, holding mugs of coffee and tea as we run through logistics. We have an action plan, and a goal: We’re picking up nearly 3,300 packages of cookies for our Girl Scout troop and taking them to our homes-turned-mini-warehouses.\u003c/p>\n\u003cp>“We’ll probably need a sort of Checkpoint Bravo, a place to regroup in case we get separated,” our cookie manager, Ali Ray Cavanaugh, says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Today, we’re part of the Girl Scouts Army. We’ll drive in a convoy across Washington, D.C., to a massive parking lot where our vehicles — two minivans, two Subarus and two SUVs — will be crammed with as many cookies as they can hold.\u003c/p>\n\u003cp>As a lifelong fan of Girl Scout Cookies but also a never-scout (a term no one, as far as I can tell, uses), I’m low-key buzzing at being let into the inner circle, where we’re relied on to Do The Thing. A successful run today means all the cookie promises our Daisies, Brownies and Juniors made will be kept, on schedule.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As we head out, I hold two not-necessarily conflicting ideas in my mind: I’m glad I can do this for my two daughters; and this is one way Girl Scouts outsources core functions to parent volunteers.\u003c/p>\n\u003ch3>Cookies rule everything around me\u003c/h3>\n\u003cfigure id=\"attachment_13953209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953209\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/gs-thin-mints_wide-b48a65ec437ea3e64c85cdf5a91344c0ab16cf0d-scaled-e1709230743162.jpg\" alt=\"A man carries a pile of green and brown boxes to a vehicle, while a woman dressed for winter stands behind a wall of the same boxes.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Cookie pickup day is a test of logistics for Girl Scout parents, who fill their cars with as many cookies as they can hold. \u003ccite>(Bill Chappell/ NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our cookie pickup objective might sound fun, but we’re all about the mission. After all, this task requires at least three hours — and we’re taking time away from our (paying) jobs to do this (nonpaying) work.\u003c/p>\n\u003cp>We have a special group chat for this trip. When we get separated in traffic, we use Google Map pins and phone calls to ensure our team can recombine before entering the pickup zone. There, we join a snake of cars pulsing down a long incline into a huge lot, where we coil our way between 18-wheelers with trailers full of Thin Mints, Samoas and Adventurefuls.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>If you were picturing the Girl Scouts inner circle like a Wonka-like scene of Tagalong rainbows and Do-si-do stools, this ain’t it. It reminds me of large-scale relief efforts I’ve visited for NPR, where the sole objective is to distribute massive quantities of food. At this one delivery site, 170,000 packages of cookies are being dispersed.\u003c/p>\n\u003cp>“Last year, our Girl Scouts sold 4.4 million packages across the entire council” in the Washington, D.C., area, council chief financial officer, Jessica McClain, told me.\u003c/p>\n\u003cp>After picking up hundreds of cardboard cases, we hand-carry the precious cargo into cookie manager Cavanaugh’s large basement. From there, cookies are portioned out to Girl Scouts to deliver to their customers. Hundreds more boxes are earmarked for cookie booth sales.\u003c/p>\n\u003cp>Our houses are transformed into glorified cookie cupboards. Reader, as I write this story at home, four cases of cookies sit by my elbow.\u003c/p>\n\u003ch3>Girl Scout Cookies are a $1 billion industry\u003c/h3>\n\u003cfigure id=\"attachment_13953212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953212\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/gs-cookie-line_wide-8a6ff20c194886799d972c98be7ad690e09b9491-scaled-e1709232740587.jpg\" alt=\"\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">A line of cars stretches down into a parking lot where semitrailers are waiting to unload Girl Scout Cookies in Washington, D.C. \u003ccite>(Bill Chappell/ NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The thing with these cookies is, they’re really good,” a Girl Scout dad told me, as we watched our daughters rake in money at a cookie booth.\u003c/p>\n\u003cp>In a normal year, the Girl Scouts of the United States of America will sell about 200 million boxes of cookies, as NPR’s Scott Horsley \u003ca href=\"https://www.npr.org/2023/10/11/1205245173/inflation-hitting-where-it-hurts-the-price-of-girl-scout-cookies-is-going-up\">reported last year\u003c/a>. The national organization \u003ca href=\"https://www.girlscouts.org/content/dam/girlscouts-gsusa/forms-and-documents/about-girl-scouts/research/GSUSA_Todays-Girls-Tomorrows-Entrepreneurs_The-Girl-Scout-Difference.pdf\">calls it\u003c/a> “the largest girl-led entrepreneurship program in the world,” with nearly 700,000 Girl Scouts participating.\u003c/p>\n\u003cp>You’ve probably heard about cookie prices going up. The vast majority of troops are now selling boxes for between $5 and $7. If the girls hit that 200 million mark this year, cookie revenue would eclipse $1 billion. So, I asked, how much do the girls see in profits?\u003c/p>\n\u003cp>“Last year, our troops earned over $4.5 million in proceeds,” McClain said.\u003c/p>\n\u003cp>For perspective, our council, Girl Scouts Nation’s Capital, is pretty large, she added, with about 4,000 troops.\u003c/p>\n\u003cp>In some ways, the Girl Scouts operates with top-down control of what are essentially local franchises. But the cookie-business aspect of the nonprofit is distributed pretty widely. To buy cookies in bulk, each council makes its own contract with one of the two big baking companies, ABC Bakers and Little Brownie Bakers — which in turn pay licensing fees to the national organization.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>The amount of proceeds each troop is able to keep varies. I asked McClain how it breaks down for our council.\u003c/p>\n\u003cp>“I would start with saying none of it goes to the national organization,” she said. “About 25% to 30% of the price goes to the troops themselves,” to use as they choose.\u003c/p>\n\u003cp>Another chunk goes to direct costs — the cookies themselves, and transportation.\u003c/p>\n\u003cp>“That can be up to about 40% with that piece of it,” McClain said.\u003c/p>\n\u003cp>Some money goes toward activities, she said: “We use about 10% of those funds to support the outdoor program for all of our Girl Scouts in our council.”\u003c/p>\n\u003cp>“There’s also about 14, 15% that goes to customer support,” such as technology underpinning the sales operation, she said.\u003c/p>\n\u003cp>Money also goes toward things like the rewards girls earn by hitting sales goals, and for operational costs.\u003c/p>\n\u003ch3>Parents are a multiskilled volunteer workforce\u003c/h3>\n\u003cfigure id=\"attachment_13953210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953210\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/gs-trefoil-stack_wide-b6b309fcafe51f9158c783d89009f094f408cd0f-scaled-e1709232897960.jpg\" alt=\"Piles of blue and brown boxes sit next to a U-Haul truck.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Volunteers load Trefoils and other Girl Scout Cookies at a huge parking lot near the RFK stadium in Washington, D.C. \u003ccite>(Bill Chappell/ NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The reality of Girl Scout Cookies may not be Wonka-like, but parents can be forgiven for feeling like Oompa Loompas — the hardworking cogs in a well-oiled machine.\u003c/p>\n\u003cp>Whatever a troop’s parents do for a living, Girl Scouts calls on them to hone a very specific set of skills, from making accurate sales projections (each troop is on the hook to pay for every cookie box they order) to managing spreadsheets and deliveries as late orders come in. Finally, they’ll reconcile a mix of cash, online orders and Venmo payments to ensure everything adds up.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>“We know it’s a lot of work. We know it is a heavy lift,” McClain told me, calling volunteers the lifeblood of the system.\u003c/p>\n\u003cp>Parents tout their kid’s online cookie store, sharing links on Facebook, in emails, at work — wherever a possible sale is lurking. They help girls sort the orders and make deliveries. They volunteer at cookie booths. Some, like me, also make surplus orders to cover all the folks who didn’t realize Girl Scout cookie season was coming. Those packages can go fast: When my girls brought about 25 boxes — or about $120 worth — of cookies to NPR’s headquarters, they sold out in 45 minutes.\u003c/p>\n\u003cp>All of this happens in parallel to the actual work of running the troop — setting up meetings and activities, ensuring the girls have the right materials, and planning what to do with the proceeds from cookie sales.\u003c/p>\n\u003ch3>So, why do parents do it?\u003c/h3>\n\u003cfigure id=\"attachment_13953211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953211\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/2024-02-05t153910z_673457320_mt1usatoday22449417_rtrmadp_3_girl-scouts-provided-a-chance-for-the-love-local-crowd-to_wide-e3de932f4a9e5f65ad35f470c92a427c935b7783-scaled-e1709233147372.jpg\" alt=\"Cold parents and young people stand behind tables selling girl scouts cookies.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Cookie booth sales like this one in Michigan let Girl Scouts (and their parents) broaden their customer base. \u003ccite>(Don Reid/ Coldwater Daily Report/ USA Today Network/ Reuters)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First of all: I’m glad to be able to support my daughters’ troop, to put time and money toward their experience.\u003c/p>\n\u003cp>I enjoy learning what it’s all about, and seeing my daughters spend time with friends in their troop. As for the cookie program, the Girl Scouts traditionally emphasizes the business training — things like setting goals, making marketing and spending decisions, and being responsible and ethical.\u003c/p>\n\u003cp>“We’re trying to teach entrepreneurial skills,” McClain said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Then there are the rewards for their labor. While some parents I’ve talked to say they wish the kids got a bigger share of the revenue, our troop does get enough money to do special things. And while adults do a lot of work to make it happen, we’re fine with the girls deciding how to spend it — they usually hold a vote to decide on the best options.\u003c/p>\n\u003cp>If you ever visit a cookie booth and want to know where the girls’ money goes, just ask.\u003c/p>\n\u003cp>“We are raising money to go camping and horseback riding,” Eva Kelly, a junior in our troop, told me at our sale.\u003c/p>\n\u003cp>They also want to learn how to cook, my daughter Mattie added: “We’ve got to learn how to make basic meals while we’re camping.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If all goes well, they’ll be at that camp this summer — and some Girl Scout parents will be able to take a break, as well.\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=My+daughters+sold+Girl+Scout+Cookies.+Here%27s+what+I+learned+in+the+Thin+Mint+trenches&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n\u003c/div>\u003c/p>",
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"slug": "curry-puff-malaysian-damansara-sf-noe-valley",
"title": "The Curry Puff of Spiral Dreams, From Malaysia to SF With Love",
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"content": "\u003cp>At one-year-old \u003ca href=\"https://www.instagram.com/damansarasf/\">Damansara\u003c/a> in Noe Valley, it’s tough to choose between the Central Malaysian regional specialties on the menu, including laksa noodle soup, nasi lemak coconut rice with crispy chicken, or Dungeness crab slicked in chili sauce. But pastry obsessives will spot a special treat buried in the small plates section, simply called a curry puff. Upon closer scrutiny, there’s a note: only two per table. Never allowed for takeout. So you’ll have to come in and sit down to appreciate the details of this pastry, which features a spiralized dough, prettily crimped edge and belly full of emphatically seasoned potato.\u003c/p>\n\u003cp>Some people mistakenly call them samosas or empanadas, which annoys \u003ca href=\"https://www.kqed.org/arts/13871153/the-hustle-tracy-goh-damansara-malasian-food\">chef Tracy Goh\u003c/a>. These are curry puffs, or karipap, and “back in Malaysia, it was my favorite tea-time snack,” she says. Her family would enjoy the puffs in the late afternoon with a cup of tea, coffee or Milo chocolate malt after picking them up from local street vendors that specialized in deep-frying these crisp, golden morsels. They could be deceptively skimpy on the filling — sometimes Goh would buy what appeared to be a nice puff, then bite into mostly air.\u003c/p>\n\u003cp>Goh had never made curry puffs until after moving to San Francisco, when she missed them so desperately, she attempted to learn the “intimidating” dough. Today she makes them true to the snacks she grew up with in Malaysia, with a specific spice profile and flaky crust. But she includes a couple of concessions to San Franciscans, specifically a bigger size and a dipping sauce. She estimates hers are triple the size and stuffed to the seams. “It’s an American size and weight version of what I would like back in Malaysia,” Goh says.\u003c/p>\n\u003cfigure id=\"attachment_13953089\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953089\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands.jpg\" alt=\"Two hands break apart a curry puff.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">One adjustment to the traditional Malaysian recipe: These puffs are bigger and have more filling. \u003ccite>(Aron Pruiett/Limitless Media, Inc.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Goh toasts and grinds her own Malaysian curry blend, a long list of about 10 spices and aromatics, including tangy fenugreek and bright coriander. Along with aromatic curry leaves, those spices season a simple potato filling. Sometimes she mixes in chicken and tucks in a wedge of hard-boiled egg, but the filling should be starchy to hold in juices. (There is another version called epok epok with spicy sardines, but despite the tinned fish trend, Goh is not convinced that Noe Valley is ready yet.) The dough is typically made with margarine in Malaysia, but she prefers vegetable shortening, which keeps the fryer clean.\u003c/p>\n\u003cp>It’s the layering of the dough and the hand shaping of the pastries that make it a labor of love. Goh actually starts with two different doughs, an oil-based dough and a hot water dough, wrapping the former inside the latter, which creates the lamination or layers. Then she flattens it into a rectangle, “rolls it up like a carpet” and repeats several times, to get that spiral pattern. Finally she slices the “carpet” into round cross sections, flips each piece cut-side down and rolls them to less than 2 millimeters thick. Then you have to crimp it around the filling firm and tight, like you mean it — people who are good at pinching dumplings understand. Lightly pressing with a fork won’t work, she says. “The idea is to lock the pastry.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13916794,arts_13871153']\u003c/span>Goh has tried training her team, but it’s a heartbreak when a curry puff splits open in the deep fryer. So she does all of the laminating and shaping personally, and it takes about three hours to stuff a batch of 24 curry puffs. So that’s why it’s a limited menu item, exclusively sold in house, even though guests get salty when they sell out on a busy Saturday night.\u003c/p>\n\u003cp>Finally, yes, okay, it comes with a curry sauce for dunking. Back home, Goh would snack on curry puffs simply the way they are, well seasoned and dry. But in San Francisco, she got tired of diners asking, “‘Is this supposed to come with a sauce?’” She blames the samosa confusion, which leaves them reaching for a chutney. So she hands them the same spice blend whisked into coconut milk.\u003c/p>\n\u003cp>But whether or not you choose to dunk, each puff is a small revelation: You get to crunch down through the crisp edge that’s twisted like a rope, rip into the spiralized crust that breaks into flakes and sink into the well seasoned potato with warm curry spices.\u003c/p>\n\u003cfigure id=\"attachment_13953091\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953091\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead.jpg\" alt=\"Overhead view of a curry puff shows its distinctive spiral pattern.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">There’s a limit of two curry puffs per table, dine-in only. \u003ccite>(Aron Pruiett/Limitless Media, Inc.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry puffs cross cultures in Southeast Asia, and you can spot different versions on other menus around San Francisco. \u003ca href=\"https://www.instagram.com/p/CzCGvfivWcd/\">Dabao Singapore\u003c/a> sometimes makes a buttery baked triangle. Many Thai restaurants make sweeter versions, like the curry puffs at \u003ca href=\"http://lersros.com/wp-content/uploads/2023/05/LERS_ROS_Dinner_Menu.pdf\">Ler Ros\u003c/a> or so-called samosas at \u003ca href=\"https://www.farmhousetogo.com/product/samosa/89\">Farmhouse Thai\u003c/a>, and \u003ca href=\"https://www.instagram.com/nari_sf/p/CrtGpcpLS53/\">Nari\u003c/a> serves a fancy puff with duck confit. They’ve even traveled to Hong Kong, where they take the form of curry pies like the tender and crumbly version you can find at \u003ca href=\"https://www.yelp.com/biz_photos/lung-fung-bakery-san-francisco?select=ZS18ukKlojooP4t8bvZqSg\">Lung Fung Bakery\u003c/a>.\u003c/p>\n\u003cp>And there are plenty of shortcuts. Curry puffs can be made with purchased curry powders, curry pastes and frozen dough, ditching the spiral, and streamlined for takeout. But they’re not so often done well and in this specific Malaysian style. “When people see the pastry, they say it’s beautiful,” Goh says. “Then they taste it, and they start coming back.”\u003c/p>\n\u003cp>\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\">\u003cbr>\n\u003cem>\u003ca href=\"https://damansarasf.com/\">Damansara\u003c/a> is open Wednesday through Sunday, 5 to 9 p.m., at 1781 Church St. in San Francisco\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At one-year-old \u003ca href=\"https://www.instagram.com/damansarasf/\">Damansara\u003c/a> in Noe Valley, it’s tough to choose between the Central Malaysian regional specialties on the menu, including laksa noodle soup, nasi lemak coconut rice with crispy chicken, or Dungeness crab slicked in chili sauce. But pastry obsessives will spot a special treat buried in the small plates section, simply called a curry puff. Upon closer scrutiny, there’s a note: only two per table. Never allowed for takeout. So you’ll have to come in and sit down to appreciate the details of this pastry, which features a spiralized dough, prettily crimped edge and belly full of emphatically seasoned potato.\u003c/p>\n\u003cp>Some people mistakenly call them samosas or empanadas, which annoys \u003ca href=\"https://www.kqed.org/arts/13871153/the-hustle-tracy-goh-damansara-malasian-food\">chef Tracy Goh\u003c/a>. These are curry puffs, or karipap, and “back in Malaysia, it was my favorite tea-time snack,” she says. Her family would enjoy the puffs in the late afternoon with a cup of tea, coffee or Milo chocolate malt after picking them up from local street vendors that specialized in deep-frying these crisp, golden morsels. They could be deceptively skimpy on the filling — sometimes Goh would buy what appeared to be a nice puff, then bite into mostly air.\u003c/p>\n\u003cp>Goh had never made curry puffs until after moving to San Francisco, when she missed them so desperately, she attempted to learn the “intimidating” dough. Today she makes them true to the snacks she grew up with in Malaysia, with a specific spice profile and flaky crust. But she includes a couple of concessions to San Franciscans, specifically a bigger size and a dipping sauce. She estimates hers are triple the size and stuffed to the seams. “It’s an American size and weight version of what I would like back in Malaysia,” Goh says.\u003c/p>\n\u003cfigure id=\"attachment_13953089\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953089\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands.jpg\" alt=\"Two hands break apart a curry puff.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-hands-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">One adjustment to the traditional Malaysian recipe: These puffs are bigger and have more filling. \u003ccite>(Aron Pruiett/Limitless Media, Inc.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Goh toasts and grinds her own Malaysian curry blend, a long list of about 10 spices and aromatics, including tangy fenugreek and bright coriander. Along with aromatic curry leaves, those spices season a simple potato filling. Sometimes she mixes in chicken and tucks in a wedge of hard-boiled egg, but the filling should be starchy to hold in juices. (There is another version called epok epok with spicy sardines, but despite the tinned fish trend, Goh is not convinced that Noe Valley is ready yet.) The dough is typically made with margarine in Malaysia, but she prefers vegetable shortening, which keeps the fryer clean.\u003c/p>\n\u003cp>It’s the layering of the dough and the hand shaping of the pastries that make it a labor of love. Goh actually starts with two different doughs, an oil-based dough and a hot water dough, wrapping the former inside the latter, which creates the lamination or layers. Then she flattens it into a rectangle, “rolls it up like a carpet” and repeats several times, to get that spiral pattern. Finally she slices the “carpet” into round cross sections, flips each piece cut-side down and rolls them to less than 2 millimeters thick. Then you have to crimp it around the filling firm and tight, like you mean it — people who are good at pinching dumplings understand. Lightly pressing with a fork won’t work, she says. “The idea is to lock the pastry.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>Goh has tried training her team, but it’s a heartbreak when a curry puff splits open in the deep fryer. So she does all of the laminating and shaping personally, and it takes about three hours to stuff a batch of 24 curry puffs. So that’s why it’s a limited menu item, exclusively sold in house, even though guests get salty when they sell out on a busy Saturday night.\u003c/p>\n\u003cp>Finally, yes, okay, it comes with a curry sauce for dunking. Back home, Goh would snack on curry puffs simply the way they are, well seasoned and dry. But in San Francisco, she got tired of diners asking, “‘Is this supposed to come with a sauce?’” She blames the samosa confusion, which leaves them reaching for a chutney. So she hands them the same spice blend whisked into coconut milk.\u003c/p>\n\u003cp>But whether or not you choose to dunk, each puff is a small revelation: You get to crunch down through the crisp edge that’s twisted like a rope, rip into the spiralized crust that breaks into flakes and sink into the well seasoned potato with warm curry spices.\u003c/p>\n\u003cfigure id=\"attachment_13953091\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953091\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead.jpg\" alt=\"Overhead view of a curry puff shows its distinctive spiral pattern.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/currypuff-overhead-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">There’s a limit of two curry puffs per table, dine-in only. \u003ccite>(Aron Pruiett/Limitless Media, Inc.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry puffs cross cultures in Southeast Asia, and you can spot different versions on other menus around San Francisco. \u003ca href=\"https://www.instagram.com/p/CzCGvfivWcd/\">Dabao Singapore\u003c/a> sometimes makes a buttery baked triangle. Many Thai restaurants make sweeter versions, like the curry puffs at \u003ca href=\"http://lersros.com/wp-content/uploads/2023/05/LERS_ROS_Dinner_Menu.pdf\">Ler Ros\u003c/a> or so-called samosas at \u003ca href=\"https://www.farmhousetogo.com/product/samosa/89\">Farmhouse Thai\u003c/a>, and \u003ca href=\"https://www.instagram.com/nari_sf/p/CrtGpcpLS53/\">Nari\u003c/a> serves a fancy puff with duck confit. They’ve even traveled to Hong Kong, where they take the form of curry pies like the tender and crumbly version you can find at \u003ca href=\"https://www.yelp.com/biz_photos/lung-fung-bakery-san-francisco?select=ZS18ukKlojooP4t8bvZqSg\">Lung Fung Bakery\u003c/a>.\u003c/p>\n\u003cp>And there are plenty of shortcuts. Curry puffs can be made with purchased curry powders, curry pastes and frozen dough, ditching the spiral, and streamlined for takeout. But they’re not so often done well and in this specific Malaysian style. “When people see the pastry, they say it’s beautiful,” Goh says. “Then they taste it, and they start coming back.”\u003c/p>\n\u003cp>\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\">\u003cbr>\n\u003cem>\u003ca href=\"https://damansarasf.com/\">Damansara\u003c/a> is open Wednesday through Sunday, 5 to 9 p.m., at 1781 Church St. in San Francisco\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "When a Silicon Valley Taqueria Assembled the World’s Largest Burrito",
"headTitle": "When a Silicon Valley Taqueria Assembled the World’s Largest Burrito | KQED",
"content": "\u003cp>[dropcap]I[/dropcap]n 1997, when the dot-com boom was booming in the heart of Silicon Valley, the tech-focused region engineered another kind of innovation: the world’s largest burrito.\u003c/p>\n\u003cp>The burrito weighed about 4,500 pounds, measured more than 3,500 feet long and required hundreds of volunteers to assemble at Mountain View’s Rengstorff Park. (For reference, a Ford Mustang weighs 3,933 pounds; the Empire State Building stretches for 1,458 feet.) In a way, it was one of the earliest iterations of \u003ca href=\"https://www.kqed.org/arts/13936325/social-media-biggest-pupusas-burritos-instagram-tiktok-latinextravagant-bay-area\">the Bay Area’s over-the-top, “Latinextravagant” culinary ambitions\u003c/a>, long before going viral on TikTok or Instagram was even possible.\u003c/p>\n\u003cp>Though largely forgotten and eventually superseded in the Guinness Book of World Records — \u003ca href=\"https://www.guinnessworldrecords.com/world-records/largest-burrito\">the current record holder\u003c/a> is a gargantuan, 12,785-pound burrito assembled in Baja California, Mexico, in 2010 — the once-famed achievement still holds weight in Silicon Valley.\u003c/p>\n\u003cp>La Costeña, a Mexican grocery store in Mountain View known for the customizable burritos it served from the back counter, spearheaded the epic effort along with another local business called Burrito Real (which has since closed). The two taquerias had mastered the assembly line-style build-a-burrito method long before Chipotle popularized it — an approach that made them uniquely well suited for the task at hand.\u003c/p>\n\u003cfigure id=\"attachment_13952654\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952654\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/img_6367.jpg\" alt=\"a van parked in a parking lot that displays a restaurant's claim to burrito fame in 1997\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/img_6367.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/img_6367-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/img_6367-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/img_6367-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/img_6367-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/img_6367-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nearly three decades later, La Costeña proudly displays its former burrito world record in Mountain View. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though La Costeña has since\u003ca href=\"https://www.mercurynews.com/2010/06/25/revamp-in-works-for-popular-mountain-view-burrito-joint/\"> relocated across town \u003c/a>and no longer offers groceries, the restaurant still slings well-sized burritos at affordable prices in a strip mall lot off East Middlefield Road. Even today, the burritos are often named as some of the best in the city.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Inside the current location, photos of the record-shattering burrito decorate the restaurant’s otherwise bare walls — an aerial shot that shows the chorizo-and-potato stuffed beast \u003ca href=\"https://www.costena.com/famous.html\">snaking around Rengstorff Park like a baby Godzilla tail\u003c/a>. And there’s an old van parked out front with sun-peeled letters that read, “1997 Guinness Record Worlds [sic] Largest Burrito.” Besides that, there isn’t much physical evidence left. Thankfully, though, La Costena’s moment of glory happened in Silicon Valley, so it was recorded online by first-wave foodies from the Peninsula.\u003c/p>\n\u003cp>[pullquote size=\"large\" align=\"right\"]‘The burrito weighed about 4,500 pounds, measured more than 3,500 feet long and required hundreds of volunteers to assemble.’[/pullquote]A quick Google search (Google’s main campus is just a couple miles down the road from today’s La Costeña) reveals some brief testimonies, photos and records of the event. A 1997 report from \u003ci>Silicon Valley Business Journal\u003c/i> declares “\u003ca href=\"https://www.bizjournals.com/sanjose/stories/1997/04/21/tidbits.html\">¡Ay carramba! Burrito makers go for record\u003c/a>.” Strangely — or perhaps predictably — the special burrito operation was organized by Dan Rosen, a tech worker at nearby Sun Microsystems Inc., in the days leading up to Cinco de Mayo. The event drew a large crowd, which featured news reporters (the original food influencers) from around the state and a young Sofia Vergara when the future star was only known as a co-host on \u003ci>Fuera de serie, \u003c/i>a Latino travel show on Univision\u003ci>.\u003c/i>\u003c/p>\n\u003cp>Further internet sleuthing reveals humorous write-ups about the globally-scaled burrito. The now-defunct website \u003ca href=\"http://www.supersizedmeals.com/food/article.php/2006041120363213\">SuperSizedMeals.com described it as “the earliest Supersized meal we have on record … circa 1997\u003c/a>.” The burrito had to be assembled in coordinated sections in order to meet the 90-minute time limit prescribed by the city’s health department.\u003c/p>\n\u003cfigure id=\"attachment_13952608\" class=\"wp-caption alignnone\" style=\"max-width: 1080px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952608\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/costena.jpeg\" alt=\"a group of Latino kids stand next to the actress Sofia Vergara at an outdoor park\" width=\"1080\" height=\"709\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/costena.jpeg 1080w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/costena-800x525.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/costena-1020x670.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/costena-160x105.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/costena-768x504.jpeg 768w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">The author’s childhood friend and his brothers attended the burrito fest at the Rengstorff Park in Mountain View, and met Sofia Vergara. \u003ccite>(Courtesy Adrian San Agustin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.supersizedmeals.com/food/article.php/2006041120363213\">One blogger outlined\u003c/a> how the ingredients came in pre-loaded boxes that weighed 40 pounds and contained tortillas, rice, beans, chorizo and salsa, and had to be distributed and laid out on unfurled aluminum foil at a meticulous but speedy pace: “The tortillas were broken out and laid down with care, 12 per table, as we had been instructed. … Once your section was complete, it was time to leapfrog the other workers and start again.”\u003c/p>\n\u003cp>All told, according to \u003ca href=\"https://www.newspapers.com/image/693179611\">news reports\u003c/a> at the time, the burrito consisted of 123 gallons of rice, 28 gallons of salsa and more than 5,000 flour tortillas.\u003c/p>\n\u003cp>\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13936325,arts_13931115,arts_13936639']\u003c/span>\u003c/strong>\u003c/b>After its completion, which happened under the “officially edible” time limit, the volunteers celebrated by consuming the world’s largest known burrito. “We ravaged that fattie like a wild pack of dogs,” the aforementioned blogger poetically wrote.\u003c/p>\n\u003cp>These days, it might seem strange that this record-breaking effort even took place in Mountain View, a tech suburb that isn’t exactly known for being a Mexican food destination or hub of Latinx culture. Back then, however, the city’s Mexican and Central American immigrant populations were far more sizable than they are today. With that came a famed burrito war between La Costeña and its Salvadoran-owned rival, La Bamba, that lasted over a decade. But in 2013, as part of an ongoing wave of gentrification and redevelopment, \u003ca href=\"https://www.mv-voice.com/news/2013/12/05/taqueria-la-bamba-evicted-la-costena-relocates/\">both restaurants were effectively “evicted” from their original locations\u003c/a>, as La Bamba’s co-owner, Leo Munoz, told the \u003ci>Mountain View Voice\u003c/i> at the time.\u003c/p>\n\u003cp>La Bamba has since gone out of business, along with many of the Latino-owned businesses from that era. But La Costeña — and the legacy of its long burrito — remains.\u003c/p>\n\u003cp>A few weeks ago, I commemorated the achievement by ordering a mole chicken burrito at La Costeña for under $10, which is a steal in today’s economy. For the record, the restaurant’s burrito meat selection is impressive for a sleepy, outwardly-unnoticeable joint in a suburban neighborhood surrounded by tech offices. Besides mole, they offer chile colorado, lengua, pollo borracho (chicken marinated in beer), garlicky al mojo de ajo, fajitas and carnitas estilo Chiconcuac, in addition to the more common options.\u003c/p>\n\u003cfigure id=\"attachment_13952653\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952653\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/img_6316.jpg\" alt=\"a photo of three restaurant employees holding a large burrito between the three of them\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/img_6316.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/img_6316-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/img_6316-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/img_6316-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/img_6316-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/img_6316-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Not to be confused with the world’s largest burrito, La Costeña often assembled larger-than-average burritos for hungry customers. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>La Costeña also serves a super burrito that could easily feed two. The dish still attracts a noticeable lunch crowd — albeit mostly tech workers on their break, rather than the shop’s former working-class Latino clientele, who have mostly been priced out. And amateur food reviewers continue to travel from places as far as Austin, Texas, to seek out \u003ca href=\"https://winstonwanders.com/2015/03/25/la-costena-mountain-view/\">the former record-holding burrito destination\u003c/a>.\u003c/p>\n\u003cp>Websites like AOL and Ask Jeeves may no longer be around to feed our sense of connection like they once did. But other remnants of the dot-com era, like La Costeña, are still on the map — if you go offline to search for them.\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>[ad floatright]\u003c/p>\n\u003cp>\u003ci>La Costeña (235 E. Middlefield Rd #1A, Mountain View) is open daily from 8 a.m. to 10 p.m. Though no longer the \u003c/i>Guinness Book of World Records\u003ci> record holder for largest burrito, the restaurant still serves a generously-proportioned super burrito that outsizes most.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">I\u003c/span>\u003c/p>\u003cp>n 1997, when the dot-com boom was booming in the heart of Silicon Valley, the tech-focused region engineered another kind of innovation: the world’s largest burrito.\u003c/p>\n\u003cp>The burrito weighed about 4,500 pounds, measured more than 3,500 feet long and required hundreds of volunteers to assemble at Mountain View’s Rengstorff Park. (For reference, a Ford Mustang weighs 3,933 pounds; the Empire State Building stretches for 1,458 feet.) In a way, it was one of the earliest iterations of \u003ca href=\"https://www.kqed.org/arts/13936325/social-media-biggest-pupusas-burritos-instagram-tiktok-latinextravagant-bay-area\">the Bay Area’s over-the-top, “Latinextravagant” culinary ambitions\u003c/a>, long before going viral on TikTok or Instagram was even possible.\u003c/p>\n\u003cp>Though largely forgotten and eventually superseded in the Guinness Book of World Records — \u003ca href=\"https://www.guinnessworldrecords.com/world-records/largest-burrito\">the current record holder\u003c/a> is a gargantuan, 12,785-pound burrito assembled in Baja California, Mexico, in 2010 — the once-famed achievement still holds weight in Silicon Valley.\u003c/p>\n\u003cp>La Costeña, a Mexican grocery store in Mountain View known for the customizable burritos it served from the back counter, spearheaded the epic effort along with another local business called Burrito Real (which has since closed). The two taquerias had mastered the assembly line-style build-a-burrito method long before Chipotle popularized it — an approach that made them uniquely well suited for the task at hand.\u003c/p>\n\u003cfigure id=\"attachment_13952654\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952654\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/img_6367.jpg\" alt=\"a van parked in a parking lot that displays a restaurant's claim to burrito fame in 1997\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/img_6367.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/img_6367-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/img_6367-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/img_6367-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/img_6367-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/img_6367-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nearly three decades later, La Costeña proudly displays its former burrito world record in Mountain View. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though La Costeña has since\u003ca href=\"https://www.mercurynews.com/2010/06/25/revamp-in-works-for-popular-mountain-view-burrito-joint/\"> relocated across town \u003c/a>and no longer offers groceries, the restaurant still slings well-sized burritos at affordable prices in a strip mall lot off East Middlefield Road. Even today, the burritos are often named as some of the best in the city.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Inside the current location, photos of the record-shattering burrito decorate the restaurant’s otherwise bare walls — an aerial shot that shows the chorizo-and-potato stuffed beast \u003ca href=\"https://www.costena.com/famous.html\">snaking around Rengstorff Park like a baby Godzilla tail\u003c/a>. And there’s an old van parked out front with sun-peeled letters that read, “1997 Guinness Record Worlds [sic] Largest Burrito.” Besides that, there isn’t much physical evidence left. Thankfully, though, La Costena’s moment of glory happened in Silicon Valley, so it was recorded online by first-wave foodies from the Peninsula.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>A quick Google search (Google’s main campus is just a couple miles down the road from today’s La Costeña) reveals some brief testimonies, photos and records of the event. A 1997 report from \u003ci>Silicon Valley Business Journal\u003c/i> declares “\u003ca href=\"https://www.bizjournals.com/sanjose/stories/1997/04/21/tidbits.html\">¡Ay carramba! Burrito makers go for record\u003c/a>.” Strangely — or perhaps predictably — the special burrito operation was organized by Dan Rosen, a tech worker at nearby Sun Microsystems Inc., in the days leading up to Cinco de Mayo. The event drew a large crowd, which featured news reporters (the original food influencers) from around the state and a young Sofia Vergara when the future star was only known as a co-host on \u003ci>Fuera de serie, \u003c/i>a Latino travel show on Univision\u003ci>.\u003c/i>\u003c/p>\n\u003cp>Further internet sleuthing reveals humorous write-ups about the globally-scaled burrito. The now-defunct website \u003ca href=\"http://www.supersizedmeals.com/food/article.php/2006041120363213\">SuperSizedMeals.com described it as “the earliest Supersized meal we have on record … circa 1997\u003c/a>.” The burrito had to be assembled in coordinated sections in order to meet the 90-minute time limit prescribed by the city’s health department.\u003c/p>\n\u003cfigure id=\"attachment_13952608\" class=\"wp-caption alignnone\" style=\"max-width: 1080px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952608\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/costena.jpeg\" alt=\"a group of Latino kids stand next to the actress Sofia Vergara at an outdoor park\" width=\"1080\" height=\"709\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/costena.jpeg 1080w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/costena-800x525.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/costena-1020x670.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/costena-160x105.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/costena-768x504.jpeg 768w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">The author’s childhood friend and his brothers attended the burrito fest at the Rengstorff Park in Mountain View, and met Sofia Vergara. \u003ccite>(Courtesy Adrian San Agustin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.supersizedmeals.com/food/article.php/2006041120363213\">One blogger outlined\u003c/a> how the ingredients came in pre-loaded boxes that weighed 40 pounds and contained tortillas, rice, beans, chorizo and salsa, and had to be distributed and laid out on unfurled aluminum foil at a meticulous but speedy pace: “The tortillas were broken out and laid down with care, 12 per table, as we had been instructed. … Once your section was complete, it was time to leapfrog the other workers and start again.”\u003c/p>\n\u003cp>All told, according to \u003ca href=\"https://www.newspapers.com/image/693179611\">news reports\u003c/a> at the time, the burrito consisted of 123 gallons of rice, 28 gallons of salsa and more than 5,000 flour tortillas.\u003c/p>\n\u003cp>\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>After its completion, which happened under the “officially edible” time limit, the volunteers celebrated by consuming the world’s largest known burrito. “We ravaged that fattie like a wild pack of dogs,” the aforementioned blogger poetically wrote.\u003c/p>\n\u003cp>These days, it might seem strange that this record-breaking effort even took place in Mountain View, a tech suburb that isn’t exactly known for being a Mexican food destination or hub of Latinx culture. Back then, however, the city’s Mexican and Central American immigrant populations were far more sizable than they are today. With that came a famed burrito war between La Costeña and its Salvadoran-owned rival, La Bamba, that lasted over a decade. But in 2013, as part of an ongoing wave of gentrification and redevelopment, \u003ca href=\"https://www.mv-voice.com/news/2013/12/05/taqueria-la-bamba-evicted-la-costena-relocates/\">both restaurants were effectively “evicted” from their original locations\u003c/a>, as La Bamba’s co-owner, Leo Munoz, told the \u003ci>Mountain View Voice\u003c/i> at the time.\u003c/p>\n\u003cp>La Bamba has since gone out of business, along with many of the Latino-owned businesses from that era. But La Costeña — and the legacy of its long burrito — remains.\u003c/p>\n\u003cp>A few weeks ago, I commemorated the achievement by ordering a mole chicken burrito at La Costeña for under $10, which is a steal in today’s economy. For the record, the restaurant’s burrito meat selection is impressive for a sleepy, outwardly-unnoticeable joint in a suburban neighborhood surrounded by tech offices. Besides mole, they offer chile colorado, lengua, pollo borracho (chicken marinated in beer), garlicky al mojo de ajo, fajitas and carnitas estilo Chiconcuac, in addition to the more common options.\u003c/p>\n\u003cfigure id=\"attachment_13952653\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952653\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/img_6316.jpg\" alt=\"a photo of three restaurant employees holding a large burrito between the three of them\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/img_6316.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/img_6316-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/img_6316-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/img_6316-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/img_6316-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/img_6316-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Not to be confused with the world’s largest burrito, La Costeña often assembled larger-than-average burritos for hungry customers. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>La Costeña also serves a super burrito that could easily feed two. The dish still attracts a noticeable lunch crowd — albeit mostly tech workers on their break, rather than the shop’s former working-class Latino clientele, who have mostly been priced out. And amateur food reviewers continue to travel from places as far as Austin, Texas, to seek out \u003ca href=\"https://winstonwanders.com/2015/03/25/la-costena-mountain-view/\">the former record-holding burrito destination\u003c/a>.\u003c/p>\n\u003cp>Websites like AOL and Ask Jeeves may no longer be around to feed our sense of connection like they once did. But other remnants of the dot-com era, like La Costeña, are still on the map — if you go offline to search for them.\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>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>La Costeña (235 E. Middlefield Rd #1A, Mountain View) is open daily from 8 a.m. to 10 p.m. Though no longer the \u003c/i>Guinness Book of World Records\u003ci> record holder for largest burrito, the restaurant still serves a generously-proportioned super burrito that outsizes most.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Korean Fried Chicken Is the Perfect Late-Night Bar Snack",
"headTitle": "Korean Fried Chicken Is the Perfect Late-Night Bar Snack | KQED",
"content": "\u003cfigure id=\"attachment_13952836\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952836\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-2.jpg\" alt=\"Illustration of a man eating Korean chicken wings in a restaurant. He's blowing air out of his mouth because the chicken is too hot.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zzan’s piping-hot Korean fried chicken wings and other bar snacks are among the best late-night options in San Francisco. \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>Korean food isn’t necessarily San Francisco’s strong suit — not compared to what you can find on Telegraph Avenue in Oakland or in Santa Clara’s sprawling, suburban Koreatown, where the options are vast and better by several orders of magnitude.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13952384,arts_13950866,arts_13951914']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>But if you find yourself hungry in San Francisco after 10 o’clock on a weeknight, Korean might be your very best bet. That’s thanks to the slew of soju bangs, or Korean pubs, that are sprinkled all over the western part of the city, and in and around the Tenderloin. As a rule, these spots blast K-pop, sell large quantities of cold beer and soju, and serve spicy bar snacks and some of the best fried chicken around. If it’s late enough at night, they might be the only place in the neighborhood that’s still open.\u003c/p>\n\u003cp>That’s how we found ourselves in \u003ca href=\"https://www.instagram.com/zzan_sf/\">Zzan\u003c/a>, a low-key, slightly industrial-looking pub on Post Street, right on the edge of the Tenderloin. (It’s part of a little hub of late-night restaurants, with both Pinecrest Diner and Cocobang, another late-night Korean fried chicken specialist, right around the corner.) There’s a big white screen on the wall where they project K-pop and Korean hip-hop videos, but at least during our visit, the vibe was more chill than rambunctious — less big groups of salarymen getting hammered, more VC bro lecturing his date on international banking. (Diagonal mouth emoji.)\u003c/p>\n\u003cfigure id=\"attachment_13952917\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952917\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/ZZAN.jpg\" alt='Illustration of the yellow-gold exterior of a restaurant, lit up at night. The sign reads, \"ZZAN.\"' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/ZZAN.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/ZZAN-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/ZZAN-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/ZZAN-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/ZZAN-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/ZZAN-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Located on the edge of the Tenderloin, Zzan is part of a small hub of restaurants in the neighborhood that are open late every night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Zzan’s main virtues are its fried chicken wings and more-fun-than-average selection of pub snacks, from cheese corn and giant cheese omelets to Spam omurice and fancified instant ramyun. My favorite of these are the creamy rice cakes, a carbonara-like dish that includes bacon, a hard-boiled egg, tubular rice cakes and a velvety, mildly spicy-sweet cream sauce that’s nearly impossible to stop eating — the overall effect falls somewhere between penne alla vodka and lobster bisque. That orange-pink sauce is delicious with the extra-chewy rice cakes; or ladled over white rice, with the egg yolk mashed in for extra richness; or simply spooned directly into your mouth.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As for the fried chicken, just know that it arrives at the table literally too hot to eat — burn-your-mouth hot. But once it’s cooled a little bit, it has the kind of impeccably crunchy skin and plump, juicy flesh that hits the spot at any time of day, but especially at midnight, after you’ve had a couple of drinks. If you order your garlic soy sauce on the side, as we did, know that those perfectly fried wings come almost entirely unseasoned, so you really do want to dunk it in that sauce — which wasn’t overly gloppy or sweet, as we’d feared it might be. It was just right.\u003c/p>\n\u003cp>Look, Zzan might not be in the drive-all-the-way-to-Santa-Clara-on-a-whim tier of Korean food. But late on a Thursday night in the city, it was exactly the meal we needed.\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>Zzan is open 4 p.m. to 1 a.m. daily at 643 Post St., San Francisco.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13952836\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952836\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-2.jpg\" alt=\"Illustration of a man eating Korean chicken wings in a restaurant. He's blowing air out of his mouth because the chicken is too hot.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zzan’s piping-hot Korean fried chicken wings and other bar snacks are among the best late-night options in San Francisco. \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>Korean food isn’t necessarily San Francisco’s strong suit — not compared to what you can find on Telegraph Avenue in Oakland or in Santa Clara’s sprawling, suburban Koreatown, where the options are vast and better by several orders of magnitude.\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>But if you find yourself hungry in San Francisco after 10 o’clock on a weeknight, Korean might be your very best bet. That’s thanks to the slew of soju bangs, or Korean pubs, that are sprinkled all over the western part of the city, and in and around the Tenderloin. As a rule, these spots blast K-pop, sell large quantities of cold beer and soju, and serve spicy bar snacks and some of the best fried chicken around. If it’s late enough at night, they might be the only place in the neighborhood that’s still open.\u003c/p>\n\u003cp>That’s how we found ourselves in \u003ca href=\"https://www.instagram.com/zzan_sf/\">Zzan\u003c/a>, a low-key, slightly industrial-looking pub on Post Street, right on the edge of the Tenderloin. (It’s part of a little hub of late-night restaurants, with both Pinecrest Diner and Cocobang, another late-night Korean fried chicken specialist, right around the corner.) There’s a big white screen on the wall where they project K-pop and Korean hip-hop videos, but at least during our visit, the vibe was more chill than rambunctious — less big groups of salarymen getting hammered, more VC bro lecturing his date on international banking. (Diagonal mouth emoji.)\u003c/p>\n\u003cfigure id=\"attachment_13952917\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952917\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/ZZAN.jpg\" alt='Illustration of the yellow-gold exterior of a restaurant, lit up at night. The sign reads, \"ZZAN.\"' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/ZZAN.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/ZZAN-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/ZZAN-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/ZZAN-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/ZZAN-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/ZZAN-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Located on the edge of the Tenderloin, Zzan is part of a small hub of restaurants in the neighborhood that are open late every night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Zzan’s main virtues are its fried chicken wings and more-fun-than-average selection of pub snacks, from cheese corn and giant cheese omelets to Spam omurice and fancified instant ramyun. My favorite of these are the creamy rice cakes, a carbonara-like dish that includes bacon, a hard-boiled egg, tubular rice cakes and a velvety, mildly spicy-sweet cream sauce that’s nearly impossible to stop eating — the overall effect falls somewhere between penne alla vodka and lobster bisque. That orange-pink sauce is delicious with the extra-chewy rice cakes; or ladled over white rice, with the egg yolk mashed in for extra richness; or simply spooned directly into your mouth.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for the fried chicken, just know that it arrives at the table literally too hot to eat — burn-your-mouth hot. But once it’s cooled a little bit, it has the kind of impeccably crunchy skin and plump, juicy flesh that hits the spot at any time of day, but especially at midnight, after you’ve had a couple of drinks. If you order your garlic soy sauce on the side, as we did, know that those perfectly fried wings come almost entirely unseasoned, so you really do want to dunk it in that sauce — which wasn’t overly gloppy or sweet, as we’d feared it might be. It was just right.\u003c/p>\n\u003cp>Look, Zzan might not be in the drive-all-the-way-to-Santa-Clara-on-a-whim tier of Korean food. But late on a Thursday night in the city, it was exactly the meal we needed.\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>Zzan is open 4 p.m. to 1 a.m. daily at 643 Post St., San Francisco.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Oakland Chinatown Lantern Festival Embraces Tradition, Old and New",
"headTitle": "Oakland Chinatown Lantern Festival Embraces Tradition, Old and New | KQED",
"content": "\u003cp>This weekend’s Oakland Chinatown Lantern Festival celebration is decidedly new-school: Street food offerings will include Hong Kong curry fish balls, Malagasy hot pepper sauce and Oaxacan chocolate. In place of a traditional lion or dragon dance will be a performance by the Bay Area hip-hop dance crew \u003ca href=\"https://www.instagram.com/p/C3iugrJyww1/\">Tribe of the Dragon\u003c/a>. A lineup of globally-inspired DJs will close out the holiday with a full-on dance party.\u003c/p>\n\u003cp>If that doesn’t quite sound like your grandmother’s Lantern Festival, that’s very much intentional — although Diana Wu, executive director of the nonprofit kitchen incubator \u003ca href=\"https://www.kqed.org/arts/13903133/oakland-bloom-understory-primas-corner-asukar-cuban-palestinian-pop-up\">Oakland Bloom\u003c/a>, stresses that the event will still offer plenty to Chinatown’s longstanding communities of immigrant grandparents, too.\u003c/p>\n\u003cp>“We do want to share the legacies, themes and spirit of the festival,” says Wu, whose organization is co-hosting the event at Chinatown’s Pacific Renaissance Plaza for the second year in a row. “But we also wanted to make it reflect Oakland — to serve the different diverse communities that make up Oakland.”\u003c/p>\n\u003cfigure id=\"attachment_13952750\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952750\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest.jpg\" alt=\"Five people pose for a photo; the two on the edges form a heart shape with their arms. \" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest-1920x1440.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Staff from the kitchen incubator Oakland Bloom at last year’s inaugural Lantern Festival event. \u003ccite>(Courtesy of Oakland Bloom)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Co-organized with the \u003ca href=\"https://stickyriceclub.org/\">Sticky Rice Club\u003c/a> nonprofit community development corporation and \u003ca href=\"https://www.instagram.com/aapih4l/\">AAPI Healers for Liberation\u003c/a>, this year’s two-day Lantern Festival celebration will build on the themes of last year’s inaugural event, which was conceived in large part as a “healing space.” That focus on self-care and community healing felt especially pertinent in light of the violence that had impacted Asian American communities both within and outside of Chinatown around that time, including mass shootings in \u003ca href=\"https://www.kqed.org/news/11938855/monterey-park-community-devastated-by-weekend-mass-shooting\">Monterey Park\u003c/a> and \u003ca href=\"https://www.kqed.org/news/11973071/survivors-of-half-moon-bay-mass-shooting-struggle-to-rebuild-1-year-later\">Half Moon Bay\u003c/a>.\u003c/p>\n\u003cp>Traditionally, the Lantern Festival — aka Yuanxiao Jie — takes place on the 15th day of the Lunar New Year, marking the end of holiday festivities with red paper lanterns symbolizing a prosperous new beginning.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At the Oakland Chinatown event, even the most seemingly “traditional” aspects of the celebration will have a modern, multicultural twist. As part of an altar-building activity to honor the ancestors, the chef behind the Palestinian-Cuban pop-up \u003ca href=\"https://www.instagram.com/palestinian_cuban_fusion/?hl=en\">Asúkar\u003c/a> will create an altar for Palestine. Even the guqin performance — featuring the traditional seven-string instrument with more than 3,000 years of history in China — will be slightly unorthodox: The performer, \u003ca href=\"https://www.gabriellawen.com/about\">Gabby Wen\u003c/a>, uses synthesizers and field recordings along with the guqin to make experimental electroacoustic music.\u003c/p>\n\u003cfigure id=\"attachment_13952753\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952753\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2.jpg\" alt=\"An egg custard tart topped with a marshmallow\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2-1920x1440.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A non-traditional egg custard tart, topped with a marshmallow, from Hong Kong-style food pop-up M and D. \u003ccite>(Courtesy of Oakland Bloom)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The emerging immigrant food entrepreneurs in Oakland Bloom’s incubator program will supply the food for the event — and here, too, Wu says, the idea is to engage the multiple generations and diasporas that make up Oakland. So, even though it’s a Lunar New Year event, not all of the food will be Asian. Alongside, say, \u003ca href=\"https://www.instagram.com/p/C3dmGChyFRv/?img_index=1\">Tabachito’s\u003c/a> Filipino fusion offerings, there will also be \u003ca href=\"https://www.instagram.com/palestinian_cuban_fusion/?hl=en\">Palestinian-Cuban food\u003c/a>, and perhaps the only Bay Area food business that specializes in the \u003ca href=\"https://www.facebook.com/ResataurantFelana/\">cuisine of Madagascar\u003c/a>.\u003c/p>\n\u003cp>[aside postID='arts_13903133,arts_13952052,arts_13924997']Wu says one Oakland Bloom vendor, \u003ca href=\"https://www.instagram.com/mandd_food/\">M and D Food\u003c/a>, is especially emblematic of the festival’s multigenerational approach. Known for its take on Hong Kong street foods like milk tea and curry fish balls, the business itself is a mother-and-daughter operation. Meanwhile, the chef’s father is visiting from Hong Kong, so he’ll be on hand to provide customers with auspicious, handwritten \u003ca href=\"https://www.instagram.com/p/C3mJFF_LXGh/?img_index=2\">Chinese calligraphy scrolls\u003c/a> — a traditional touch from the older generation.\u003c/p>\n\u003cp>As for the actual lantern component of the festival, Wu concedes that there won’t be quite as magnificent a display as there was during last year’s inaugural event, when 88 red lanterns soared over the Pacific Renaissance Plaza. This year, a smaller number of lanterns will be integrated into the festival decor, and \u003ca href=\"https://www.friendsoflincolnsquarepark.org/\">Friends of Lincoln Square Park\u003c/a> will lead a hands-on activity that will give kids the opportunity to make small paper lanterns of their own.\u003c/p>\n\u003cfigure id=\"attachment_13952755\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952755\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq.jpg\" alt=\"Filipino pork skewers on a metal tray.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq-1920x1440.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Filipino barbecue pork skewers by Tabachito. \u003ccite>(Courtesy of Oakland Bloom)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On both days of the event, the itinerary will extend after dark, until 8 p.m., when many of Oakland Chinatown’s businesses will have already closed. For a neighborhood still struggling to get on its feet in the wake of a \u003ca href=\"https://www.kqed.org/news/11851735/small-business-owners-struggle-to-stay-open-in-an-empty-oakland-chinatown\">devastating pandemic\u003c/a>, the hope is that events like the Lantern Festival — with those red lanterns shining bright in the sky — can help bring a lively sense of community.\u003c/p>\n\u003cp>“One of the goals was to create moments of community coming together in publicly accessible spaces in Oakland Chinatown and to really support people coming out at night there,” Wu says.\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 Oakland Chinatown Lantern Festival will take place in and around the Pacific Renaissance Plaza (388 9th St., Oakland) on Saturday, Feb. 24 and Sunday, Feb. 25, from 3–8 p.m. each day. Check the \u003c/i>\u003ca href=\"https://stickyriceclub.org/lanternfestival2024\">\u003ci>full event schedule\u003c/i>\u003c/a>\u003ci> for each day’s lineup of workshops, performances and food vendors, and follow \u003c/i>\u003ca href=\"https://www.instagram.com/oaklandbloom\">\u003ci>Oakland Bloom\u003c/i>\u003c/a>\u003ci> and \u003c/i>\u003ca href=\"https://www.instagram.com/aapih4l/\">\u003ci>AAPI Healers for Liberation\u003c/i>\u003c/a>\u003ci> on Instagram for updates. \u003c/i>\u003c/p>\n\n",
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"excerpt": "The two-day event will close out this year’s Lunar New Year festivities with a bang.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This weekend’s Oakland Chinatown Lantern Festival celebration is decidedly new-school: Street food offerings will include Hong Kong curry fish balls, Malagasy hot pepper sauce and Oaxacan chocolate. In place of a traditional lion or dragon dance will be a performance by the Bay Area hip-hop dance crew \u003ca href=\"https://www.instagram.com/p/C3iugrJyww1/\">Tribe of the Dragon\u003c/a>. A lineup of globally-inspired DJs will close out the holiday with a full-on dance party.\u003c/p>\n\u003cp>If that doesn’t quite sound like your grandmother’s Lantern Festival, that’s very much intentional — although Diana Wu, executive director of the nonprofit kitchen incubator \u003ca href=\"https://www.kqed.org/arts/13903133/oakland-bloom-understory-primas-corner-asukar-cuban-palestinian-pop-up\">Oakland Bloom\u003c/a>, stresses that the event will still offer plenty to Chinatown’s longstanding communities of immigrant grandparents, too.\u003c/p>\n\u003cp>“We do want to share the legacies, themes and spirit of the festival,” says Wu, whose organization is co-hosting the event at Chinatown’s Pacific Renaissance Plaza for the second year in a row. “But we also wanted to make it reflect Oakland — to serve the different diverse communities that make up Oakland.”\u003c/p>\n\u003cfigure id=\"attachment_13952750\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952750\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest.jpg\" alt=\"Five people pose for a photo; the two on the edges form a heart shape with their arms. \" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest-1920x1440.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Staff from the kitchen incubator Oakland Bloom at last year’s inaugural Lantern Festival event. \u003ccite>(Courtesy of Oakland Bloom)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Co-organized with the \u003ca href=\"https://stickyriceclub.org/\">Sticky Rice Club\u003c/a> nonprofit community development corporation and \u003ca href=\"https://www.instagram.com/aapih4l/\">AAPI Healers for Liberation\u003c/a>, this year’s two-day Lantern Festival celebration will build on the themes of last year’s inaugural event, which was conceived in large part as a “healing space.” That focus on self-care and community healing felt especially pertinent in light of the violence that had impacted Asian American communities both within and outside of Chinatown around that time, including mass shootings in \u003ca href=\"https://www.kqed.org/news/11938855/monterey-park-community-devastated-by-weekend-mass-shooting\">Monterey Park\u003c/a> and \u003ca href=\"https://www.kqed.org/news/11973071/survivors-of-half-moon-bay-mass-shooting-struggle-to-rebuild-1-year-later\">Half Moon Bay\u003c/a>.\u003c/p>\n\u003cp>Traditionally, the Lantern Festival — aka Yuanxiao Jie — takes place on the 15th day of the Lunar New Year, marking the end of holiday festivities with red paper lanterns symbolizing a prosperous new beginning.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the Oakland Chinatown event, even the most seemingly “traditional” aspects of the celebration will have a modern, multicultural twist. As part of an altar-building activity to honor the ancestors, the chef behind the Palestinian-Cuban pop-up \u003ca href=\"https://www.instagram.com/palestinian_cuban_fusion/?hl=en\">Asúkar\u003c/a> will create an altar for Palestine. Even the guqin performance — featuring the traditional seven-string instrument with more than 3,000 years of history in China — will be slightly unorthodox: The performer, \u003ca href=\"https://www.gabriellawen.com/about\">Gabby Wen\u003c/a>, uses synthesizers and field recordings along with the guqin to make experimental electroacoustic music.\u003c/p>\n\u003cfigure id=\"attachment_13952753\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952753\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2.jpg\" alt=\"An egg custard tart topped with a marshmallow\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2-1920x1440.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A non-traditional egg custard tart, topped with a marshmallow, from Hong Kong-style food pop-up M and D. \u003ccite>(Courtesy of Oakland Bloom)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The emerging immigrant food entrepreneurs in Oakland Bloom’s incubator program will supply the food for the event — and here, too, Wu says, the idea is to engage the multiple generations and diasporas that make up Oakland. So, even though it’s a Lunar New Year event, not all of the food will be Asian. Alongside, say, \u003ca href=\"https://www.instagram.com/p/C3dmGChyFRv/?img_index=1\">Tabachito’s\u003c/a> Filipino fusion offerings, there will also be \u003ca href=\"https://www.instagram.com/palestinian_cuban_fusion/?hl=en\">Palestinian-Cuban food\u003c/a>, and perhaps the only Bay Area food business that specializes in the \u003ca href=\"https://www.facebook.com/ResataurantFelana/\">cuisine of Madagascar\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Wu says one Oakland Bloom vendor, \u003ca href=\"https://www.instagram.com/mandd_food/\">M and D Food\u003c/a>, is especially emblematic of the festival’s multigenerational approach. Known for its take on Hong Kong street foods like milk tea and curry fish balls, the business itself is a mother-and-daughter operation. Meanwhile, the chef’s father is visiting from Hong Kong, so he’ll be on hand to provide customers with auspicious, handwritten \u003ca href=\"https://www.instagram.com/p/C3mJFF_LXGh/?img_index=2\">Chinese calligraphy scrolls\u003c/a> — a traditional touch from the older generation.\u003c/p>\n\u003cp>As for the actual lantern component of the festival, Wu concedes that there won’t be quite as magnificent a display as there was during last year’s inaugural event, when 88 red lanterns soared over the Pacific Renaissance Plaza. This year, a smaller number of lanterns will be integrated into the festival decor, and \u003ca href=\"https://www.friendsoflincolnsquarepark.org/\">Friends of Lincoln Square Park\u003c/a> will lead a hands-on activity that will give kids the opportunity to make small paper lanterns of their own.\u003c/p>\n\u003cfigure id=\"attachment_13952755\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952755\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq.jpg\" alt=\"Filipino pork skewers on a metal tray.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq-1920x1440.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Filipino barbecue pork skewers by Tabachito. \u003ccite>(Courtesy of Oakland Bloom)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On both days of the event, the itinerary will extend after dark, until 8 p.m., when many of Oakland Chinatown’s businesses will have already closed. For a neighborhood still struggling to get on its feet in the wake of a \u003ca href=\"https://www.kqed.org/news/11851735/small-business-owners-struggle-to-stay-open-in-an-empty-oakland-chinatown\">devastating pandemic\u003c/a>, the hope is that events like the Lantern Festival — with those red lanterns shining bright in the sky — can help bring a lively sense of community.\u003c/p>\n\u003cp>“One of the goals was to create moments of community coming together in publicly accessible spaces in Oakland Chinatown and to really support people coming out at night there,” Wu says.\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 Oakland Chinatown Lantern Festival will take place in and around the Pacific Renaissance Plaza (388 9th St., Oakland) on Saturday, Feb. 24 and Sunday, Feb. 25, from 3–8 p.m. each day. Check the \u003c/i>\u003ca href=\"https://stickyriceclub.org/lanternfestival2024\">\u003ci>full event schedule\u003c/i>\u003c/a>\u003ci> for each day’s lineup of workshops, performances and food vendors, and follow \u003c/i>\u003ca href=\"https://www.instagram.com/oaklandbloom\">\u003ci>Oakland Bloom\u003c/i>\u003c/a>\u003ci> and \u003c/i>\u003ca href=\"https://www.instagram.com/aapih4l/\">\u003ci>AAPI Healers for Liberation\u003c/i>\u003c/a>\u003ci> on Instagram for updates. \u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_13952390\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952390\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1.jpg\" alt=\"Two men in glasses look ravenously hungry as they dig into a burgers and fries.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">YSG Halal offers a Pakistani American twist on the late-night fast food burger. \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>Fremont’s hottest club is a Pakistani burger shack in a little strip mall on Thornton Avenue.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13951914,arts_13951382,arts_13904835']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>That’s what it felt like, anyway, when we pulled up to YSG Halal at 11 o’clock on a recent Friday night. When we visited, the restaurant had only been open for about a week, and everything still felt a bit bare-bones and provisional — with not much in the way of amenities or decor beyond a perfunctory “YSG BAE” Instagram wall. But the place was \u003ci>hopping\u003c/i>, with a steady stream of customers lined up to get their late-night burger fix. Every takeout order seemed massive — six or seven desi burgers and a bunch of milkshakes in one shot. Meanwhile, big groups of twentysomethings crowded around the tables, reaching over each other to get at baskets of loaded fries.\u003c/p>\n\u003cp>YSG Halal is the brick-and-mortar descendent of a popular food truck, \u003ca href=\"https://www.instagram.com/yeeshaansgrubb/?hl=en\">YeeShaans Grubb\u003c/a>, which accounts for its mouthful of an official name: “YSG Halal YeeShaans Grubb.” If you squint the right way, it looks like a regular old slice of Americana from the outside — a little Hopper-esque glass box of a diner where the whole gang can load up on burgers and shakes after the big game.\u003c/p>\n\u003cp>One point of distinction: At least during our visit, almost all of the other customers appeared to be young people of South Asian descent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Another: the actual food, which is a joyful distillation of the kind of diasporic mash-up you can find in any of the Bay Area’s \u003ca href=\"https://www.kqed.org/arts/13904835/san-jose-immigrant-food\">great immigrant food cities\u003c/a>. The backbone of the menu is a selection of six or seven different kinds of desi burgers, which, broadly speaking, refers to a burger with varying degrees of South Asian spicing and toppings — specifically Pakistani and made with halal-certified beef or chicken, in the case of YSG Halal. In the signature “DesYee” beef burger, those notes are relatively subtle: some cumin, coriander and diced onion in the patty give it a little bit of that kebab house flavor. Otherwise, it just eats like a really solid fast-food burger — which, a lot of times, is \u003ci>exactly \u003c/i>what I’m craving when midnight comes around. (Visit a Wendy’s or McDonald’s drive-thru around that time, and you’ll see I’m not the only one.)\u003c/p>\n\u003cfigure id=\"attachment_13952394\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952394\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1.jpg\" alt=\"Illustration of a restaurant exterior late at night: It's a small burger shop crowded with customers and lit up from within. The sign reads "YSG Halal YeeShaans Grubb."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The place was hopping at 11 p.m. on a Friday night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The “ChaplYee” burger, though, was what really sold me. Inspired by the thin, crisply seared chapli kebabs that you can get at any Afghan or Pakistani kebab spot, this beef patty featured the same house masala spice mix as the DesYee burger, but upped the onion quotient by a factor of ten, then added a bunch of chopped chili peppers to give it a spicy kick. The result is utterly delicious — the type of thing Pakistani American families might grill up at exactly the kind of backyard barbecue I’m always hoping I’ll be invited to.\u003c/p>\n\u003cp>YSG’s other big specialty is various permutations of saucy, meat-bedecked loaded fries. But coming at the tail end of a long night of indulgent eating, that felt a bit excessive, even to me. As it is, the burgers come with a generous portion of perfectly serviceable seasoned fries. My one tip is to ask for a tub of the pale green, aioli-like “SpiceYee” dipping sauce, a spectacularly addicting condiment that reminded me of the aji verde sauce Peruvian restaurants sometimes serve with rotisserie chicken. And, of course, you’ll want to wash it all down with one of the restaurant’s tasty, lassi-adjacent mango milkshakes.\u003c/p>\n\u003cp>What could be more American than that?\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=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>YSG Halal is open at 4342 Thornton Ave., Ste. A, in Fremont, from Tuesday to Thursday 5 p.m.–midnight, Friday to Saturday 5 p.m.–1 a.m. and Sunday 5–10 p.m. On Friday, Feb. 16, the restaurant will host a \u003c/i>\u003ca href=\"https://www.instagram.com/p/C2--DnLPu7x/\">\u003ci>grand opening celebration\u003c/i>\u003c/a>\u003ci>, complete with a burger eating competition and free burgers for the first 50 guests.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13952390\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952390\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1.jpg\" alt=\"Two men in glasses look ravenously hungry as they dig into a burgers and fries.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-2-1-1-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">YSG Halal offers a Pakistani American twist on the late-night fast food burger. \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>Fremont’s hottest club is a Pakistani burger shack in a little strip mall on Thornton Avenue.\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>That’s what it felt like, anyway, when we pulled up to YSG Halal at 11 o’clock on a recent Friday night. When we visited, the restaurant had only been open for about a week, and everything still felt a bit bare-bones and provisional — with not much in the way of amenities or decor beyond a perfunctory “YSG BAE” Instagram wall. But the place was \u003ci>hopping\u003c/i>, with a steady stream of customers lined up to get their late-night burger fix. Every takeout order seemed massive — six or seven desi burgers and a bunch of milkshakes in one shot. Meanwhile, big groups of twentysomethings crowded around the tables, reaching over each other to get at baskets of loaded fries.\u003c/p>\n\u003cp>YSG Halal is the brick-and-mortar descendent of a popular food truck, \u003ca href=\"https://www.instagram.com/yeeshaansgrubb/?hl=en\">YeeShaans Grubb\u003c/a>, which accounts for its mouthful of an official name: “YSG Halal YeeShaans Grubb.” If you squint the right way, it looks like a regular old slice of Americana from the outside — a little Hopper-esque glass box of a diner where the whole gang can load up on burgers and shakes after the big game.\u003c/p>\n\u003cp>One point of distinction: At least during our visit, almost all of the other customers appeared to be young people of South Asian descent.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Another: the actual food, which is a joyful distillation of the kind of diasporic mash-up you can find in any of the Bay Area’s \u003ca href=\"https://www.kqed.org/arts/13904835/san-jose-immigrant-food\">great immigrant food cities\u003c/a>. The backbone of the menu is a selection of six or seven different kinds of desi burgers, which, broadly speaking, refers to a burger with varying degrees of South Asian spicing and toppings — specifically Pakistani and made with halal-certified beef or chicken, in the case of YSG Halal. In the signature “DesYee” beef burger, those notes are relatively subtle: some cumin, coriander and diced onion in the patty give it a little bit of that kebab house flavor. Otherwise, it just eats like a really solid fast-food burger — which, a lot of times, is \u003ci>exactly \u003c/i>what I’m craving when midnight comes around. (Visit a Wendy’s or McDonald’s drive-thru around that time, and you’ll see I’m not the only one.)\u003c/p>\n\u003cfigure id=\"attachment_13952394\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952394\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1.jpg\" alt=\"Illustration of a restaurant exterior late at night: It's a small burger shop crowded with customers and lit up from within. The sign reads "YSG Halal YeeShaans Grubb."\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Untitled_Artwork-3-1-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The place was hopping at 11 p.m. on a Friday night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The “ChaplYee” burger, though, was what really sold me. Inspired by the thin, crisply seared chapli kebabs that you can get at any Afghan or Pakistani kebab spot, this beef patty featured the same house masala spice mix as the DesYee burger, but upped the onion quotient by a factor of ten, then added a bunch of chopped chili peppers to give it a spicy kick. The result is utterly delicious — the type of thing Pakistani American families might grill up at exactly the kind of backyard barbecue I’m always hoping I’ll be invited to.\u003c/p>\n\u003cp>YSG’s other big specialty is various permutations of saucy, meat-bedecked loaded fries. But coming at the tail end of a long night of indulgent eating, that felt a bit excessive, even to me. As it is, the burgers come with a generous portion of perfectly serviceable seasoned fries. My one tip is to ask for a tub of the pale green, aioli-like “SpiceYee” dipping sauce, a spectacularly addicting condiment that reminded me of the aji verde sauce Peruvian restaurants sometimes serve with rotisserie chicken. And, of course, you’ll want to wash it all down with one of the restaurant’s tasty, lassi-adjacent mango milkshakes.\u003c/p>\n\u003cp>What could be more American than that?\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=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>YSG Halal is open at 4342 Thornton Ave., Ste. A, in Fremont, from Tuesday to Thursday 5 p.m.–midnight, Friday to Saturday 5 p.m.–1 a.m. and Sunday 5–10 p.m. On Friday, Feb. 16, the restaurant will host a \u003c/i>\u003ca href=\"https://www.instagram.com/p/C2--DnLPu7x/\">\u003ci>grand opening celebration\u003c/i>\u003c/a>\u003ci>, complete with a burger eating competition and free burgers for the first 50 guests.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "A Next-Generation Lunar New Year Party in Oakland",
"headTitle": "A Next-Generation Lunar New Year Party in Oakland | KQED",
"content": "\u003cp>For Oakland small business owner Jenn Lui and San Francisco visual artist Hanna Chen, embracing the traditions of their Cantonese and Taiwanese ancestors is a kind of soul-filling nourishment. It’s an imaginative labor that allows for the multi-generational preservation of old-school memories, while forging exciting new ones.\u003c/p>\n\u003cp>The creative duo is behind an intimate Lunar New Year celebration happening on February 18 at \u003ca href=\"https://www.instagram.com/groundfloorclub/?hl=en\">Groundfloor\u003c/a> in Oakland. The get-together will honor nostalgic Asian cultural cornerstones like mahjong, holiday \u003ca href=\"https://www.kqed.org/forum/2010101904619/all-you-can-eat-ringing-in-the-lunar-new-year-with-asian-american-desserts\">desserts\u003c/a> and red envelopes. At the same time, it will also create space for modern, up-and-coming makers who are reshaping the possibilities of diasporic joy with tea-based cocktails, flash tattoos and tooth gems.\u003c/p>\n\u003cp>“We’re just reimagining [our cultures] for the current times,” says Lui, the co-founder of \u003ca href=\"https://www.instagram.com/thisisbabas.house/?hl=en\">Baba’s House\u003c/a>, a specialty Asian snack shop in downtown Oakland. “Mahjong was heavily played as a gambling game in my family, but now it’s a social community type of event. It’s about celebrating those blessings, prosperity, health, and doing it intentionally.”\u003c/p>\n\u003cp>The event will feature live DJs (\u003ca href=\"http://inachu\">Ina Chu\u003c/a>, \u003ca href=\"http://jazz.fm/\" target=\"_blank\" rel=\"noopener\" data-saferedirecturl=\"https://www.google.com/url?q=http://JAZZ.FM&source=gmail&ust=1707862337560000&usg=AOvVaw02x83AbDHbRaxDA4ztH9Ee\">JAZZ.FM\u003c/a>, \u003ca href=\"https://www.instagram.com/tomudj/\">TOMU DJ\u003c/a>), foodmakers (including \u003ca href=\"https://www.instagram.com/oramasamadumplings/\">Oramasama Dumplings\u003c/a>, \u003ca href=\"https://www.instagram.com/oaklandfortunefactory/\">Oakland Fortune Factory\u003c/a> and \u003ca href=\"https://www.instagram.com/jasonbakessf/\">Jason Bakes\u003c/a>), tattoo artists (\u003ca href=\"https://www.instagram.com/proper.tattoo/\">Proper Tattoo\u003c/a>), retail vendors (\u003ca href=\"https://www.instagram.com/twotwo.online/\">Two Two\u003c/a>, \u003ca href=\"https://www.instagram.com/jiahomeco/\">JIĀ HOME CO. \u003c/a>and more) and visual artists (\u003ca href=\"https://www.instagram.com/mag.dre/\">Mag Dre\u003c/a>, \u003ca href=\"https://www.instagram.com/chrisjcheung/\">Chris Cheung\u003c/a>). In addition, there will be snacks provided by Baba’s House, a DIY red envelope station, an altar to commemorate deceased loved ones, mahjong, raffles and “tea-tails” (alcohol optional) mixed using KACE Tea, a local \u003ca href=\"https://www.instagram.com/drinkkace/\">Taiwanese-Filipino brand\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13952055\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952055\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/7._jason_bakes_2.jpg\" alt=\"a red table featuring Chinese cookies for Lunar New Year\" width=\"1920\" height=\"1536\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/7._jason_bakes_2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/7._jason_bakes_2-800x640.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/7._jason_bakes_2-1020x816.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/7._jason_bakes_2-160x128.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/7._jason_bakes_2-768x614.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/7._jason_bakes_2-1536x1229.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taiwanese pineapple cakes from Jason Bakes will be one of the desserts served at the Lunar New Year Festival. \u003ccite>(Courtesy Jenn Lui)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The festivities are part of \u003ca href=\"https://linktr.ee/itsyangsheng\">Yăng Shēng\u003c/a>, a multimedia project launched by Chen and Cai that highlights the evolving expressions of Asian American artists through art installations, photography and community events (a book is forthcoming in 2026). The San Francisco-raised artist says that for her, Lunar New Year has always represented a connection to her parents’ homeland. It’s about transporting herself and others abroad, without actually going very far.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[aside postID='arts_13951648,arts_13924997,arts_13951382']“We want to recreate the feeling of a night market and also take elements from Bay Area events: art gatherings, supper parties, bringing in that club feeling, too. We’re pulling from different pockets of the world like New York, Taipei, Hong Kong, and putting all that into one space for people who might not be able to travel,” Chen says. “This is nudging American culture to be more community-oriented.”\u003c/p>\n\u003cp>The two entrepreneurs, along with Lui’s partner, Alan Chen, are thunderously vocal when it comes to creating a safe space. It’s not something they’ve always experienced as first-generation children of Asian immigrants whose parents and relatives have sometimes questioned their artistic endeavors and cross-cultural expressions.\u003c/p>\n\u003cp>“We’re kind of reimagining everything,” Lui says. “When I told my mom about the altar, she asked why we’re doing that. I found that interesting, and I wonder if other folks from that generation don’t see what we’re doing as a positive thing.”\u003c/p>\n\u003cfigure id=\"attachment_13952059\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952059\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/altar_shot_by_jenn____soulrealjenn.jpg\" alt=\"a table altar featuring photos of deceased family members, incense and treats\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/altar_shot_by_jenn____soulrealjenn.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/altar_shot_by_jenn____soulrealjenn-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/altar_shot_by_jenn____soulrealjenn-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/altar_shot_by_jenn____soulrealjenn-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/altar_shot_by_jenn____soulrealjenn-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/altar_shot_by_jenn____soulrealjenn-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An altar will be provided inside Groundfloor for attendees to honor their loved ones. \u003ccite>(Jenn Lui)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The generational gap hasn’t stopped them, though. If anything, it encourages them to bridge the various ages and groups of Asian Americans who live here in the Bay Area. For both Lui and Chen, intergenerational reclamation and representation is essential. And doing it in a way that feels authentically curated and creatively expansive is what drives them both.\u003c/p>\n\u003cp>“Our collective experiences span across many decades,” says Chen, who is about 10 years younger than Lui. “We come from really different eras. But we’re all Asian Americans who grew up in the Bay, and I think that connection is special.”\u003c/p>\n\u003cp>“Maybe you were an outcast growing up as a person of color, but now you’re a cool kid pushing the culture.”\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 Lunar New Year Festival presented by \u003c/i>\u003ca href=\"https://www.instagram.com/thisisbabas.house/?hl=en\">\u003ci>Baba’s House\u003c/i>\u003c/a>\u003ci> and \u003c/i>\u003ca href=\"https://linktr.ee/itsyangsheng\">\u003ci>Yăng Shēng\u003c/i>\u003c/a>\u003ci> will take place at \u003c/i>\u003ca href=\"https://www.instagram.com/groundfloorclub/?hl=en\">\u003ci>Groundfloor\u003c/i>\u003c/a>\u003ci> (4055 Telegraph Ave., Oakland) on Feb. 18, 1–6 p.m. \u003c/i>\u003ca href=\"https://www.eventbrite.com/e/babas-house-x-yang-sheng-presents-lunar-new-year-festival-tickets-808221972677?aff=oddtdtcreator\">\u003ci>Tickets\u003c/i>\u003c/a>\u003ci> are available online for $15–$25.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For Oakland small business owner Jenn Lui and San Francisco visual artist Hanna Chen, embracing the traditions of their Cantonese and Taiwanese ancestors is a kind of soul-filling nourishment. It’s an imaginative labor that allows for the multi-generational preservation of old-school memories, while forging exciting new ones.\u003c/p>\n\u003cp>The creative duo is behind an intimate Lunar New Year celebration happening on February 18 at \u003ca href=\"https://www.instagram.com/groundfloorclub/?hl=en\">Groundfloor\u003c/a> in Oakland. The get-together will honor nostalgic Asian cultural cornerstones like mahjong, holiday \u003ca href=\"https://www.kqed.org/forum/2010101904619/all-you-can-eat-ringing-in-the-lunar-new-year-with-asian-american-desserts\">desserts\u003c/a> and red envelopes. At the same time, it will also create space for modern, up-and-coming makers who are reshaping the possibilities of diasporic joy with tea-based cocktails, flash tattoos and tooth gems.\u003c/p>\n\u003cp>“We’re just reimagining [our cultures] for the current times,” says Lui, the co-founder of \u003ca href=\"https://www.instagram.com/thisisbabas.house/?hl=en\">Baba’s House\u003c/a>, a specialty Asian snack shop in downtown Oakland. “Mahjong was heavily played as a gambling game in my family, but now it’s a social community type of event. It’s about celebrating those blessings, prosperity, health, and doing it intentionally.”\u003c/p>\n\u003cp>The event will feature live DJs (\u003ca href=\"http://inachu\">Ina Chu\u003c/a>, \u003ca href=\"http://jazz.fm/\" target=\"_blank\" rel=\"noopener\" data-saferedirecturl=\"https://www.google.com/url?q=http://JAZZ.FM&source=gmail&ust=1707862337560000&usg=AOvVaw02x83AbDHbRaxDA4ztH9Ee\">JAZZ.FM\u003c/a>, \u003ca href=\"https://www.instagram.com/tomudj/\">TOMU DJ\u003c/a>), foodmakers (including \u003ca href=\"https://www.instagram.com/oramasamadumplings/\">Oramasama Dumplings\u003c/a>, \u003ca href=\"https://www.instagram.com/oaklandfortunefactory/\">Oakland Fortune Factory\u003c/a> and \u003ca href=\"https://www.instagram.com/jasonbakessf/\">Jason Bakes\u003c/a>), tattoo artists (\u003ca href=\"https://www.instagram.com/proper.tattoo/\">Proper Tattoo\u003c/a>), retail vendors (\u003ca href=\"https://www.instagram.com/twotwo.online/\">Two Two\u003c/a>, \u003ca href=\"https://www.instagram.com/jiahomeco/\">JIĀ HOME CO. \u003c/a>and more) and visual artists (\u003ca href=\"https://www.instagram.com/mag.dre/\">Mag Dre\u003c/a>, \u003ca href=\"https://www.instagram.com/chrisjcheung/\">Chris Cheung\u003c/a>). In addition, there will be snacks provided by Baba’s House, a DIY red envelope station, an altar to commemorate deceased loved ones, mahjong, raffles and “tea-tails” (alcohol optional) mixed using KACE Tea, a local \u003ca href=\"https://www.instagram.com/drinkkace/\">Taiwanese-Filipino brand\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13952055\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952055\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/7._jason_bakes_2.jpg\" alt=\"a red table featuring Chinese cookies for Lunar New Year\" width=\"1920\" height=\"1536\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/7._jason_bakes_2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/7._jason_bakes_2-800x640.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/7._jason_bakes_2-1020x816.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/7._jason_bakes_2-160x128.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/7._jason_bakes_2-768x614.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/7._jason_bakes_2-1536x1229.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taiwanese pineapple cakes from Jason Bakes will be one of the desserts served at the Lunar New Year Festival. \u003ccite>(Courtesy Jenn Lui)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The festivities are part of \u003ca href=\"https://linktr.ee/itsyangsheng\">Yăng Shēng\u003c/a>, a multimedia project launched by Chen and Cai that highlights the evolving expressions of Asian American artists through art installations, photography and community events (a book is forthcoming in 2026). The San Francisco-raised artist says that for her, Lunar New Year has always represented a connection to her parents’ homeland. It’s about transporting herself and others abroad, without actually going very far.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>“We want to recreate the feeling of a night market and also take elements from Bay Area events: art gatherings, supper parties, bringing in that club feeling, too. We’re pulling from different pockets of the world like New York, Taipei, Hong Kong, and putting all that into one space for people who might not be able to travel,” Chen says. “This is nudging American culture to be more community-oriented.”\u003c/p>\n\u003cp>The two entrepreneurs, along with Lui’s partner, Alan Chen, are thunderously vocal when it comes to creating a safe space. It’s not something they’ve always experienced as first-generation children of Asian immigrants whose parents and relatives have sometimes questioned their artistic endeavors and cross-cultural expressions.\u003c/p>\n\u003cp>“We’re kind of reimagining everything,” Lui says. “When I told my mom about the altar, she asked why we’re doing that. I found that interesting, and I wonder if other folks from that generation don’t see what we’re doing as a positive thing.”\u003c/p>\n\u003cfigure id=\"attachment_13952059\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952059\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/altar_shot_by_jenn____soulrealjenn.jpg\" alt=\"a table altar featuring photos of deceased family members, incense and treats\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/altar_shot_by_jenn____soulrealjenn.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/altar_shot_by_jenn____soulrealjenn-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/altar_shot_by_jenn____soulrealjenn-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/altar_shot_by_jenn____soulrealjenn-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/altar_shot_by_jenn____soulrealjenn-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/altar_shot_by_jenn____soulrealjenn-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An altar will be provided inside Groundfloor for attendees to honor their loved ones. \u003ccite>(Jenn Lui)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The generational gap hasn’t stopped them, though. If anything, it encourages them to bridge the various ages and groups of Asian Americans who live here in the Bay Area. For both Lui and Chen, intergenerational reclamation and representation is essential. And doing it in a way that feels authentically curated and creatively expansive is what drives them both.\u003c/p>\n\u003cp>“Our collective experiences span across many decades,” says Chen, who is about 10 years younger than Lui. “We come from really different eras. But we’re all Asian Americans who grew up in the Bay, and I think that connection is special.”\u003c/p>\n\u003cp>“Maybe you were an outcast growing up as a person of color, but now you’re a cool kid pushing the culture.”\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 Lunar New Year Festival presented by \u003c/i>\u003ca href=\"https://www.instagram.com/thisisbabas.house/?hl=en\">\u003ci>Baba’s House\u003c/i>\u003c/a>\u003ci> and \u003c/i>\u003ca href=\"https://linktr.ee/itsyangsheng\">\u003ci>Yăng Shēng\u003c/i>\u003c/a>\u003ci> will take place at \u003c/i>\u003ca href=\"https://www.instagram.com/groundfloorclub/?hl=en\">\u003ci>Groundfloor\u003c/i>\u003c/a>\u003ci> (4055 Telegraph Ave., Oakland) on Feb. 18, 1–6 p.m. \u003c/i>\u003ca href=\"https://www.eventbrite.com/e/babas-house-x-yang-sheng-presents-lunar-new-year-festival-tickets-808221972677?aff=oddtdtcreator\">\u003ci>Tickets\u003c/i>\u003c/a>\u003ci> are available online for $15–$25.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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. ",
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"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. ",
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"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>",
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"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?",
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"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.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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